Total 2,817 F&B / Tourism / Hospitality job vacancies in SG_Ensign_Kallang Place, L7 (Right Wing)

The incumbent is responsible for supervising and assisting the Food & Beverage Manager in outlet operations.

Primary Responsibilities:-

• To assist the Food & Beverage Manager in carrying out his function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
• To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
• To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Building customer relationship & loyalty by engaging with them.
• Understanding and practice Leading Quality Assurance (LQA) & FORBES standards within the outlet.
• To establish par stock and supervise inventory taking.
• To conduct departmental SOP training for all staff.
• To ensure that associates carry out their duties as per SOPs.
• To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.
• To arrange for casual labour based on restaurant reservations
• To plan duty roster for team and track leave applications.
• Ensures that all associates adhere to the grooming standards set by the Hotel.
• To submit reports as and when required.
• To drive the team to meet the periodic sales target for the outlet.
• Attends meetings in the absence of Food & Beverage Manager.
• To undertake any other related task/duty/assignment that may be given by the Food & Beverage Manager.

Requirements:-

• Minimum 8 years of relevant food and beverage service and 5 years of supervisory experience.
• Diploma/Degree in Hospitality Management.
• Good leadership, coaching and managerial skills.
• Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.

Job Description

• To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.
• Support the Pastry Chef in the daily culinary operations.
• Inspect and ensure that the work area is clean and meet the hygiene standards at all times.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Assist with a la carte pastry and buffet dessert table set up and presentation.

Requirement

• Minimum 2 years of experience in bakery & pastry field, preferably with hotel experience.
• Certificate in Patisserie.
• Ability to work independently, as well as in a team.

We are looking for Sous Chef incharge of Cold Production & Butchery.

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

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• To perform any other duties that may be assigned by the Management

This position is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant outlet to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.

Roles & Responsibilities:

• Review the logbook daily and prepare reports on special incidents and complaints.
• Assist to oversee the administration of weekly duty rosters.
• Ensure that restaurant operation equipment is in good condition at all times.
• Ensure that the outlet is fully equipped with the necessary supplies at all times.
• Maintain good communication with the kitchen operations team.
• Oversee the reservation system to maximize the outlet’s seating capacity.
• Coordinate with the Chef & F&B department heads on menus and promotions.
• Prepare action plans for promotions and follow-up to ensure the plans are followed.
• Prepare capital expenditures for the restaurant operation.
• Conduct market surveys and competitor analysis.
• Submit monthly forecasts.
• Submit training reports.
• Compile & Record accurate operating equipment inventories.
• Check details of purchase requisitions before approving them.
• Report deficiencies or breakage of operational equipment.
• Monitor slow-moving items and ensures that the Chef is aware of them.
• Monitor proper utilization of supplies.
• Ensure that staff levels are scheduled accordingly.
• Carry out a daily briefing before each operation.
• Ensure hygiene and cleanliness in the restaurant at all times.
• Appraise staff on their work performance annually.
• Delegate specific duties and responsibilities to subordinates.
• Encourage and constantly make an effort to keep staff morale high.
• Recognize and give incentives to deserving staff.
• Arrange staff overtime and compensation.
• Maintain and enhance staff grooming and personal hygiene.
• Give full and active support to the hotel’s environmental management efforts.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• At least 3 Years (s) of working experience in the related field is required for this position.
• Willing to work on rotating shifts, weekends, and public holidays.

Additional Information:

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified. We thank you for your interest in the position.

Working Days: 5 Days

Working Hours: 8.30am to 6pm

Salary: $3000 -$3300

Location: Near to Jalan Besar/Lavender MRT

Responsibilities:

• Process twice monthly payroll
• Ensure all work pass matters for foreign staff are obtained and complied with MOM
• regulations.
• Issuance of letter of employment & HR related letters.
• Posting of Job advertisements
• Manage employee relations and grievances.
• Handle other training administration such as preparation of training materials.
• Assist in the application of government grants and submission of claims.
• Conduct Interviews
• Leave administration
• Maintain HR files and Employee data in database
• Work closely with operations to ensure all documents are properly collated
• Assist in other ad hoc duties as assigned

Requirements:

• At least 2 years’ relevant experience.
• Experience in Timesoft or InfoTech or PayMaster 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.

We are looking for a Chef De Partie / Demi Chef specializing in Asian Food.

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

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

HR MANAGER (TALENT ACQUISITION)

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

RESPONSIBILITIES

• - Oversee and manage all aspects of the recruitment process, including sourcing,
• interview, selection and onboarding of new hires
• -Develop sustainable talent acquisition hiring plans and strategies
• - Analyse and forecast hiring needs based on business growth plans
• -Source for candidates independently via all available channels to meet business
• needs
• - Perform initial screenings and conduct interviews combining various methods
• -Liaise with academic institutions/government agencies for various talent programs
• -Attend recruitment events to solicit interest from external talent pools
• - Facilitate assimilation of new joiners into the organisation and team through
• engagement with operation teams to understand business needs and job
• requirements.
• - Gather feedback from new joiners about their onboarding and induction experience
• so as to take proactive actions to address areas for improvement.
• - Review job descriptions for HQ and operations
• -Analyse employee engagement metrics such as retention and attrition rates
• -Stay informed of Talent Attraction trends and innovations in order to ensure
• company is competitive in the employment market
• - Analyse HR related data and salary benchmarking
• - Conduct exit interviews
• - Any other special projects and duties as assigned

JOB SPECIFICATIONS

• -Bachelor’s Degree/Diploma holder in human resource management or other related
• disciplines
• - Minimum 3 years of human resource management experience in the same
• capacity, preferably in F&B/Hospitality/Service industry
• - Able manage and lead a small team

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Able to cook Hyderabad Dhum Biryani and Andra or Telugu cuisine

Working hours - split shift

Weekly 1 off day

Entitles for staff meals and uniform

Other benefits as per MOM guideline

Able to work as Team Player

Able to commit to quality of work not quantity

Able does work and keep envirement clean

Looking for long term and grow with company

JOB SUMMARY

The Corporate Director of Compensation & Benefits assists the Senior Director of Human Resources in managing the administration and communication of total rewards programs and policies that enable the attraction and retention of top talent within Capella Hotel Group and its managed properties. The individual is responsible for the continuous development of the team and the implementation of CHG’s compensation and benefits programs to ensure they are inclusive and meaningful.

THE ROLE

• Provide inspirational leadership with a clear vision and direction to team members to ensure delivery of the Capella brand values and vision, to create an amazing experience for all guests and colleagues.
• Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
• Oversees the development, implementation, and maintenance of the company compensation and benefits programs.
• Oversee market pricing activities including job matching, data analytics, and job pricing, including detailed examination of cash and long-term incentive compensation practices and staffing trends.
• Collaborate with Division leaders, HR Recruitment Managers and advise other managers on compensation related activities such as strategic new hire offers, promotions, etc.
• Using data to make informed choices, develop a two-way conversation with our colleagues with a focus on enhancing our offerings globally, including establishing metrics to evaluate effectiveness of plans and programs
• Drive company compliance with applicable laws and audit requirements while maintaining up-to-date knowledge of local legislation across the APAC region
• Effectively and responsibly communicate compensation programs and benefits details to all levels within CHG and negotiating job offers in accordance with SOPs.
• Maintain an image of professional senior management to all guests, team members and the hotel.
• Perform all duties with discretion, professionalism and a pleasant demeanor.
• Utilizes an “open door” policy to address colleague problems or concerns in a timely manner.
• Ensures effective colleague communication channels are established and active.
• Ensures strict compliance with key policies (e.g., Sexual Harassment, Non-Harassment, Non-Discrimination, No Solicitation) by performing internal audits periodically.
• Analyzes accident trends and reports these trends to the management team.
• Monitors work environment for signs of union organization.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.

TALENT PROFILE

Requirements

Bachelor’s degree in Business/preferably Human Resources Management

Work Experience

5 years’ combined experience in compensation, benefits with experience is the analysis, design and/or administration of compensation & benefits programme.

Experience implementing total rewards administration platforms

Technical Skills

Competent Computer Skills (e.g. Microsoft Office)

Strong knowledge of APAC legislation, practices that impacts compensation and benefits

Kindly be informed only shortlisted candidates will be notified.

Job Responsibilities including, but not limited to:

*Reporting to the Director of Operations and or his assigned personnel working towards restaurant’s annual operating budget.

*You will be in charge of events/sales cold calls: corporate/internal events and following thru via email confirmation to meet customers' expectation. In-charge of all in-house reservation system: checking and replying of all emails; including upcoming reservations/updating/blocking room status for private events including sending of events proposal etc .

* Take charge for the Table DB reservation systems, events enquiries via phone, email or walk-in guest for viewing of private rooms etc.

*You must at all times, work together as a team with other fellow colleagues, managing the restaurant operations during corporate/events meal periods to ensure that company standards and steps of service are met through all guests' interactions.

*For events operations: ensuring that checklists, requisitions and proper opening and closing functions are being completed for each event.

*Communicate with guests and employees using a positive and clear speaking voice, listen to and understand request, respond with appropriate actions and provide accurate information and always check with superior whenever having doubts ( no second guesses).

*Ensuring that all steps of services as outlines in training materials, verbally or hard copies issued by the GM are being followed thru.

*Interact positively with customer, promoting restaurant/company and services.

*To follow thru for invoice billing after each event.

*Assisting in planning and setting up for special events, corporate dining etc.

*To ensure that risk management plan and workplace safety plans are always in place at all times.

*Coordinate with manager/marketing team in organizing meeting and special events as requested.

*As a GRO, you are responsible for greeting guest and serving the needs of guest who patron our restaurant.

*Responsible for organizing and maintain order within the restaurant reservations area, including the logging of bookings and enquires. Specifically, you will be responsible for performing the following tasks to the highest standards:

* Plan and coordinate all promotional activities targeting clients/ schedule activities for guest.

*Assisting GM, working towards the same goal for accountability in planning strategies to ensure that company business plan is delivered.

Demonstrate a good knowledge of the restaurant menus and wine lists and readiness to answer any enquires from the guest.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales target by upselling of beverages/food items and maintaining customer satisfaction.

*Ensures to comply with regulatory compliances for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Performs additional responsibilities, although not detailed, as requested by the general manager/and or his assigned personnel at all times.

Requirements:

*Meticulous, with an eye for detail.

*Able to liaise and coordinate effectively with different departmens with the company, and with external stakeholders.

*Ability to work under tight deadlines and to work independently.

Solutions-oriented, results driven and problem-solver.

Please send resume to : [email protected]

Marketing Manager Job Description

We are seeking an innovative marketing manager to promote our company's brand and services. In this role, you will be optimizing our marketing strategies, managing the marketing department's budget and staff, as well as preparing forecasts.

To ensure success, you will need extensive knowledge of marketing strategies and the ability to identify new business leads. An outstanding marketing manager will be someone whose expertise translates into increased brand awareness and profitability.

Marketing Manager Responsibilities

• Evaluating and optimizing marketing and pricing strategies.
• Analyzing market trends and preparing forecasts.
• Generating new business leads.
• Develop strategies and tactics to get the word out about our company and drive qualified traffic to our front door
• Deploy successful marketing campaigns and own their implementation from ideation to execution
• Experiment with a variety of organic and paid acquisition channels like content creation, content curation, pay per click campaigns, event management, publicity, social media, lead generation campaigns, copywriting, performance analysis

· Produce valuable and engaging content for our website and blog that attracts and converts our target groupsS

· Build strategic relationships and partner with key industry players, agencies and vendors

· Prepare and monitor the marketing budget on a quarterly and annual basis and allocate funds wisely

· Oversee and approve marketing material, from website banners to hard copy brochures and case studies

· Measure and report on the performance of marketing campaigns, gain insight and assess against goals

· Analyze consumer behavior and adjust email and advertising campaigns accordingly

Marketing Manager Requirements

· A Bachelor’s degree in marketing, business or any other relevant field

· Sound understanding of marketing fundamentals and tactics

· Creative thinking and problem-solving ability

· Leadership and project management skills

· Knowledge of digital marketing and social media marketing strategies

· Excellent verbal and non-verbal communication skills

· Proficiency with marketing tools and software

· Proficient in marketing research and statistical analysis

· The ability to work under pressure.

· Availability to work within opening hours (e.g. evenings, holidays, weekends).

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• As a Chef De Partie, the incumbent will be working closely with the Sous 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 of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

Please send your resume to [email protected]

HR MANAGER (TALENT ACQUISITION)

Working Hour: Mon- Fri : 9am to 6pm

Working Location: Kaki Bukit

Salary Range: $5000 - $6000

RESPONSIBILITIES

• - Oversee and manage all aspects of the recruitment process, including sourcing,
• interview, selection and onboarding of new hires
• -Develop sustainable talent acquisition hiring plans and strategies
• - Analyse and forecast hiring needs based on business growth plans
• -Source for candidates independently via all available channels to meet business
• needs
• - Perform initial screenings and conduct interviews combining various methods
• -Liaise with academic institutions/government agencies for various talent programs
• -Attend recruitment events to solicit interest from external talent pools
• - Facilitate assimilation of new joiners into the organisation and team through
• engagement with operation teams to understand business needs and job
• requirements.
• - Gather feedback from new joiners about their onboarding and induction experience
• so as to take proactive actions to address areas for improvement.
• - Review job descriptions for HQ and operations
• -Analyse employee engagement metrics such as retention and attrition rates
• -Stay informed of Talent Attraction trends and innovations in order to ensure
• company is competitive in the employment market
• - Analyse HR related data and salary benchmarking
• - Conduct exit interviews
• - Any other special projects and duties as assigned

JOB SPECIFICATIONS

• -Bachelor’s Degree/Diploma holder in human resource management or other related
• disciplines
• - Minimum 3 years of human resource management experience in the same
• capacity, preferably in F&B/Hospitality/Service industry
• - Able manage and lead a small team

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Roles & Responsibilities

• Cook food items accurately to specifications.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Ensure freshness of ingredients.
• Perform other tasks and duties when assigned to.

Requirements

• Minimum 1 year of asian, western or japanese culinary experience as Kitchen Assistant, Cook, Senior Cook, Chef de Partie position.
• Able to work 6 days work week rotating shift, weekends or public holidays
• A team player with good communication skills

-Experience in China grill skewer, Malaysia Tze Char, Japanese Yakitori & Western cuisine

-Perform cooking of all stations during operation

-Design new menu and improve on current menu

-Perform opening & closing kitchen procedures

-Maintain kitchen cleanliness

-Stock taking, stock ordering & cost control

-P&L of kitchen sale

-Planning of kitchen staff schedule

-Cover all kitchen position inculding dish washing when needed

Requirement

-Able to work weekends & Ph

-Able to work night shifts (End at 3am daily)

-Posses a cheerful disposition and willingness to learn

Our client is a well-known international brewing company headquartered in Denmark. The brewery likely provides a range of products and engages in marketing and distribution activities to cater to the preferences of consumers in Singapore.

Job Description

• Manage the entire fulfillment cycle, from order release to physical delivery, including credit block release and validating customer PO pricing.
• Ensure accurate and timely order entries by the warehouse team.
• Monitor and ensure on-time delivery by transporters based on agreed schedules.
• Handle delivery operation escalations with CSPL appointed partners and channel sales managers.
• Manage returns by completing PRA documentation for credit notes release.
• Oversee invoicing processes, including retailer invoice upload, empties invoicing, and E-commerce billing.
• Ensure meticulous documentation of completed deliveries for audit purposes.
• Supervise ACK (miscellaneous orders), ensuring correct completion before passing to the warehouse for processing.
• Provide support for various supply chain-related activities as needed.

Requirements

• At least Diploma holder or another equivalent
• Preferred knowledge in SAP System
• Proficient in MS Office Applications (Word, Excel, Power Point)
• At least 2 – 3 years of relevant working experience in Supply Chain

Interested candidates who wish to apply for the above positions, please click "Apply now"

We regret that only shortlisted candidates will be notified.

JAC Recruitment Pte. Ltd.

EA License No: 90C3026

EA Personnel No: R23113652

EA Personnel Name: Wong Yi Lei

Duties & Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Assist in the upkeep and sanitization of food preparation area, processing equipment and cooking utensils

Prepare all food according to all safety standards stipulated by local regulatory agencies

Report to Head Cook on any faulty equipment

Assist to modify and implement dishes in accordance to customer feedback

Perform any other related duties as assigned by the Head Cook

Requirements:

At least 2 years of relevant work experience

Expertise in preparing of HUNAN Cuisine is a essential

Good food styling skills is an advantage

Enjoy cooking and able to withstand kitchen environment

Able to work on a split-shift, 6 days week basis

• Managing the workflow of their employees, creating team schedules and delegating tasks
• Assessing the work performance of their employees and identifying areas that need improvement
• Ensuring that business goals, deadlines and performance standards are met
• Training and onboarding new hires to make sure they understand their roles
• Setting goals for workers and making sure they comply with the company’s plans and vision
• Recommend new employees to the human resources team based on an assessment of their performance
• Reporting performance records and evaluations to HR and senior management

The Company

Our client is within the hospitality industry and is one of the high-end tier. They are looking for an accountant to support the team.

The Role

Reporting to the head of finance, you are responsible for full sets for accounts up to month end closing. Other activities include preparation and reviewing of monthly reports, monitoring actual performance against budgeted, assisting in budgeting review and consolidation as well as ensuring internal controls are in compliance.

Your Profile

You should have a degree in accountancy or its equivalent and bring along with you a minimum of 3 years’ experience. You are meticulous and can work in a fast-paced environment, have an analytical mindset and are able to work independently.

Apply Today

Please send your resume, in WORD format only and quote reference number SK12798905, by clicking the apply button. Please note that only short-listed candidates will be contacted.

Robert Half International Pte Ltd. Co. Registration no.: 200612189E | EA Licence no.: 07C5595 | Susan Koh EA Registration no.: R1107882

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

about the company

Our client is a global leader and distributor in the field of batteries and lighting products. They’re looking for an Equipment Engineer to join their dynamic team during an exciting time in their development.

What you will be here for

• Be responsible for ensuring manufacturing equipment/processes performance is meeting its targets through effective implementation of Preventive Maintenance and Improvement Initiatives.
• Resolve equipment/process issues timely and effectively within acceptable cost.
• Manage, implement, and support Projects (VS, CAR, Global) while meeting Time, Cost and Performance targets.
• Implement productivity improvement projects (CAPEX) and support Local/Global initiated projects.
• Manage Variable Expense while delivering the Safety, Quality & Productivity targets.
• Initiate & implement continuous improvement ideas to improve equipment performance.
• Develop team members through regular coaching and training.
• Ensure correct spare parts are always readily available.
• Prepare, monitor, and control budget and implement cost savings initiatives to meet cost targets
• Ensure Preventive maintenance execution is done as per established PM program. Make the PM program evergreen by updating and improving based on the equipment’s maintenance requirements.
• Collaborate and support cross-functional teams within and outside of his/her Value Stream.

What you will need

• Degree/diploma in Mechanical Engineering
• Hands on experience working with automated equipment from the food manufacturing/pharmaceutical environment
• Willing to work in the West area

If you are interested in the position, kindly apply directly or send your CVs to yiling.tan@randstad.com.sg.

We regret that only shortlisted candidates will be contacted.

EA: 94C3609 / Reg: R21103172

Far East Service Centre Pte. Ltd. was established in Singapore in 2023. A one-stop circle service ecosystem has been established.

It focuses on bringing the quality products to the service, business and financial resources integration and upgrading with its platform "Belife" for middle and high-end families.

Job Description

• Responsible for leading and managing the development, expansion of the business in hospitality industry.
• Conduct market research to identify trends, customer preferences, and other relevant information within the hospitality industry.
• Look for potential restaurants/hotels that align with the company’s objective.
• Reach out to potential restaurants and hotels via email, phone, or in-person visits to introduce yourself, explain your objectives, and propose potential collaboration ideas. Be clear about the benefits of the collaboration for both parties.
• Carefully review the contract and agreements, ensuring that you understand all terms.
• Regularly monitor and evaluate the collaboration to ensure it is achieving the desired outcomes. Gather feedback from both parties and make adjustments if needed for a successful and sustainable partnership.
• Build strong business relationships.
• Follow up with client closely.
• Other ad-hoc duties assigned.

The Ideal Candidate

• Good communication and time management skills.
• Able to work with minimum supervision.
• Proficiency in English/Mandarin Language.
• Ability to multi-task and work under timeline.
• At least 3-year related experience.

Heritage Collection is a boutique hospitality group based in Singapore with a global footprint (properties in Singapore and New York). We have experienced tremendous growth since 2011 and we currently manage a portfolio exceeding 25 properties across Singapore and New York.

We are currently looking for a self-motivated individual with an outgoing personality and passion in customer service, to take on the role of Guest Experience Executive

Your Main Job Scope:

- Build and enhance the Heritage brand with your bright and happy personality so as to attract new tenants and retain existing ones.

- (After proper training) Take charge of a sector and move between buildings to handle check-ins and check-outs - you must be fit and like being on the go! You can clock as many as 30k steps in a day!

- Develop and maintain positive relations with guests via regular and proactive communication. You will be expected to ask guests to provide you written feedback on your performance.

- Provide feedback on our self check-in system and work with vendors when there are updates.

- Manage guest complaints and work to resolve them or provide feedback to Management

- Report room issues in a timely manner - you will work with our in-house technicians or outside vendors to address building maintenance concerns.

- Coordinate with guests for their weekly housekeeping

- Regularly inspect rooms (during housekeeping days) and common areas to ensure a high level of maintenance and proactively highlight issues that need to be addressed

- Analyze current SOPs and make recommendations to the Management to improve operating efficiency

- Manage supplies like paper goods and cleaning products

- Work with external vendors like laundry service providers to ensure operations are not disrupted

Requirements and Qualifications:

- At least a Diploma in hospitality preferred (Certified true copies of certificates must be presented)

- At least 1 year of experience in Hospitality work

- Shift Work, Off on Weekday or Weekend.

- 1-2 years of property management experience preferred.

- Demonstrated proficiency with Microsoft Office like Excel and Google suite of products like Google Mail, Sheets and Calendar.

- Ability to organize and coordinate work efficiently and to set priorities in a demanding work environment.

- Strong verbal and written communication skills.

- Strong interpersonal skills.

- High levels of integrity

- Ability to work independently and as a productive member of a team.

- Ability to work under pressure and meet deadlines.

- Willing to work on 6-day work week, weekend duties, work on public holiday and answer texts (eg guests complaints and enquiries) outside of normal office hours.

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am