The Hostess/Supervisor) will report to the Restaurant Manager (RM) or assigned personnel and will assist in achieving the restaurant's annual operating budget.

Responsibilities include, but are not limited to:

- Coordinating daily front-of-house operations, including bar-related tasks such as beverage preparation, setting tables, folding napkins, and maintaining cleanliness.
- Adhering to telephone etiquette in accordance with the manager's Standard Operating Procedures (SOP).
- Ensuring consistent product quality and presentation as established by the company and the manager.
- Achieving sales targets through the upselling of beverages and food items while maintaining high customer satisfaction.
- Ensuring compliance with hygiene regulations, health and food safety standards, risk management protocols, and maintaining a safe working environment for all employees, especially during deliveries.
- Assisting the RM in planning strategies to ensure the successful execution of the company business plan.
- Managing inventory, including ordering, receiving, and stocktaking, with daily completion of Food Safety Management System (FSMS) monitoring forms.
- Upholding proper food handling, sanitation, and infection control procedures at all times.
- Delivering the Company brand promise and providing exceptional customer service consistently.
- Possessing in-depth knowledge of the restaurant/bar menu and its recipes.
- Performing additional responsibilities as assigned by the restaurant manager or designated personnel.

**Requirements:**
- Commitment to delivering high levels of customer service and a willingness to go the extra mile.
- Ability to work effectively under pressure in a fast-paced environment.

**Contact:**
For a career pathway chat, please call 97333729.
Send your CV to: [email protected]

Management Trainee ( F&B )

• Working Day: 6 days work week, non-rotating shift
• Location: Islandwide available
• Salary: Basic $2700 - $3400 + AWS + VB

About the role:
The role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of drink stall within the food courts or coffeeshop, from the exterior façade to the internal hygiene, inventory control, profitability and operation efficiency.

Duties & Responsibilities:

• Manage and ensure smooth operation of the Drink stall within the food court or coffeeshop.
• Manage transactions with customers’ order using cash registers / Point-of-Sale (POS) Systems.
• Collection of payments whether in cash, credit card, coupon, Net card, cashless payment, etc.
• Provide excellent customer service by maintaining a positive, empathetic, and professional attitude toward customers at all times
• Responding promptly to customer inquiries.
• Ability to follow company SOPs, operational workflows and guidelines when preparing and serving food and beverage items at assigned counters such as Desserts, Dim Sums, Drinks, Fruits or A Taste of Nanyang.
• Ensure product wastage is controlled to meet the product's gross profit (GP) target
• Drive sales performance through upselling and cost control.
• Responsible to drive sales performance by upselling, cost control and developing new product.
• Monitor and control the supply levels of perishable and non-perishable items, plan a schedule for ordering and process orders using the e-PR system.
• Conduct monthly stock-take and ensure supply comply with First-In-First-Out (FIFO) inventory guide.
• Understudy F&B supervisor on planning work schedule of the team to ensure effective schedule to achieve productivity and salary budget.
• Understudy F&B supervisor on recruitment, training and developing of F&B staff.
• Involve in creating new in-house product.
• Ensure stalls comply with all necessary hygiene, health and safety, and licensing requirements.
• Extensive classroom training & on-the-job training will be provided to ensure new joiners’ learning and exposure to the company.

Job Requirements:

• With passion in working F&B industry and its operational processes.
• Degree in F&B, supply chain or related disciplines
• Able to work on weekends and Public Holidays
• Basic computer literacy including Microsoft Office and Google Suite

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional wayQualities 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 3 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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

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

Job Responsibilities

• Greet guests with professionalism, ensuring a warm, confident, and genuine first impression.
• Address guest inquiries and requests politely and efficiently.
• Arrange prompt transportation services, including assistance with airport transfers.
• Identify and resolve issues professionally and effectively.
• Be well-versed in the hotel’s emergency procedures and capable of handling emergencies in accordance with established protocols.
• Ensure adherence to Leading Quality Assurance standards, consistently meeting or exceeding expectations.
• Follow all Front Office systems, procedures, and company policies at all times.

Job Requirements

• Nitec holder and above
• 1-2 years of Concierge/Front desk service experience in hotel/hospitality/service apartment related industry
• Able to work shift duties, weekends and public holidays including overnight shift

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOLKELLY Singapore PTE LTD)

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.

Job Responsibilities

• Oversee accurate general ledger management, cash flow, and reconciliations, ensuring financial alignment across intercompany transactions.
• Prepare financial reports in accordance with management directives and statutory requirements.
• Manage GST submissions, corporate tax returns, and other necessary statutory tax filings.
• Lead and assist with account reconciliations, analyses, and month-end closing processes.
• Ensure the fixed asset register is maintained accurately and in compliance with regulations.
• Contribute to the annual audit process by preparing necessary schedules and coordinating with auditors.
• Assist in the preparation of the annual operating budget and support monthly financial forecasting efforts.

Job Requirements

• Degree in Accountancy/Finance/ACCA
• 4-5 years of relevant experience
• Possess hotel/hospitality industry will have added advantageous
• Proficient in MS Excel and Knowledge of SUN Accounting System will have added advantageous

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOLKELLY Singapore PTE LTD)

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.

Our Restaurant korean restaurant so working under the supervision of chief cook these assistant cooks take charge of various duties and respansibilities. They prepare food as directed by the cheif cook, plate dishes in a decorative and attractive manner, endure that the dish quality is as per the standards, and cook dishes in a variety of ways. The normal duties that are listed in the assitant cook resume include strage and disposal of food

the recipes,recording supply use,involving in all kinds of food preparation. cleaning and preparing the cooking station all dished as mataining sanitation standards and cooking all dishes as directed by the chief cook at the respective kitchen station.

Bar On Chulia Pte Ltd is hiring enthusiastic individuals to complement our team.

Full time Service Crew (front of house)

• Serving food and beverages to customers
• Completing any other assigned tasks and duties
• Ensure customer satisfaction and maintain excellent customer relations
• Good customer service standards
• Friendly and energetic with good interpersonal skills

Good Work-Life Balance. 5 working days a week (Sat & Sunday & Public holidays off)

All Meals provided

Working location in Raffles Place area, near MRT Raffles Place (red/green) and Clark Quay (purple)

Experience is not a must but definitely a bonus. Whatsapp hiring owner @ 8491 8785 and we will be in touch shortly.

Singaporeans/PR/LTVP only.

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

We are seeking a professional and experienced Floor Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1. Job Purpose

The Pastry Commis is responsible to assist in preparation of pastry section and ensure that all preparation is completed on time.

2. Principal Accountabilities

2.1 Prepare the daily mis-en-place and food production in pastry section

2.2 Follows proper handling and right temperature of all food products

2.3 Assist Pastry Chef to decorate pastries and desserts and ensures the food presentation will be beautiful and exciting

2.4 Ensure excellent quality throughout dessert offerings

2.5 Coordinate with our kitchen staff to ensure proper cooking, considering special requests and food allergies

2.6 Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

2.7 Regularly taking inventory of food supplies and other products.

2.8 Perform other duties and responsibilities as assigned

3. Communication & Working Relationships

Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5. Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

• Singapore Based (Bukit Merah)
• 6 days, 9hour per day (more than 48hour consider OT)
• Salary: $2,300 - $2,600
• Working experience in the western restaurant
• Career Progression Opportunities

Job Description:

• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:

• Prefer working experience in the western restaurant

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

JOB SUMMARY

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).

• Reviews staffing levels to ensure that guest service and operational needs are met.

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Provides feedback to employees based on observation of service behaviors.

• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.

• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

• Communicates and executes departmental and property emergency procedures.

• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Establishes guidelines so employees understand expectations and parameters.

• Ensures employees receive on-going training to understand guest expectations.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Technician

Salary: $2300 - $2800 + OT
Working Hours: 5.5 Days
Working Days: Mon - Fri (8.30 am -5.30 pm; Sat: 8.30 am -12.30 pm)
Working Location: Woodlands Industrial Park

RESPONSIBILITIES:

• Perform in-house or onsite repair or maintenance of warranty and non-warranty products to provide a fully functional unit that meets quality standards and applicable specifications for exchange stock or return to customer.
• Test and calibrate all repaired equipment as required to ensure original design specifications are met.
• Identify root cause and diagnose problems accurately and perform necessary corrective actions to resolve issues during service calls.
• Troubleshoot, diagnose problems of faulty equipment and evaluate failed units to ensure cost effectiveness of repair versus replacing defective components.
• Provide customers with quotes of time and material for repairs using Company's established guidelines for pricing.
• Prepare repair estimates & statements.
• Monitor schedules and work closely with customers to ensure accurate, correct and expeditious repairs are done on a timely basis.
• Repairs and maintenance are to be completed on schedule to specified standards and procedures.
• Coordinate with accounts / sales staff that customers are invoiced immediately.
• Work closely together with customer service, sales and related functions to resolve any technical issues / complaints expeditiously.
• Design modifications to equipment to compensate for component changes or non-availability of obsolete components.
• Maintain a clean and safe work environment using the correct tools properly.
• Perform all work in accordance with established safety procedures and standards.
• Upkeep, maintain, repair and calibrate tools and equipment used for work to optimal condition.
• Maintain records of all breakdowns and repair for analysis
• Keep track of the company’s inventory and update the inventory list accurately and promptly.
• Provide product feedback to management for continued quality improvement on products.

Requirement:

• Possess Nitec / Diploma in Electrical, Electronics, Mechanical Engineering or equivalent courses with relevant experience will be considered.
• 2 - 5 years of hands-on experience in the repair and maintenance of food processing equipment or industrial production machinery.
• Ability to read and understand basic wiring diagrams, mechanical drawings & floor plans.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Our client has more than 20 restaurants in Singapore that provide various dining concepts that refined tastes of both local and international food enthusiasts.

• Supervise the FP&A team to ensure that data is regularly updated and maintained accurately and promptly.
• Direct the FP&A team in completing and analysing the company’s financials, including P&L analysis, cost variance analysis, and budget vs. actual performance assessments.
• Conduct financial analysis and modelling, including cash flow forecasting, project evaluations, cost-benefit analysis, and investment appraisals.
• Find opportunities for process improvements in the FP&A function.

Requirements:

• Degree in Accounting or equivalent.
• At least 3 years of FP&A experience in F&B/Audit industry.
• Strong communication, analytical and problem-solving skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Business Development Executive (F&B Industry)

Working days: 5.5 days work week
Working hours: 8.30am - 5.30pm
Salary: $3000 to $4000 + Car Allowance $1200
Location: Admiralty

Key Responsibilities

• Responsible for developing new prospects and maintaining existing accounts in the Food Service/ HORECA channels.
• Identify leads and develop strong business relationship with customers
• Maintaining of good rapport with existing customers
• Responsible for driving growth and achievement of monthly sales target
• Managing customer’s account receivables to ensure timely and prompt payment
• Monitor current trends in the industry with competitors and market activities

Requirements

• Min. Diploma in Business Administration or equivalent
• Min. 1-3 years of relevant Business Development / Sales experience in F&B industry (Preferred in Food Service Channels)
• Driving license with own Transport is a must to perform customer visits

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Preschool Cleaner / Cook

Work Location: Islandwide

Work Salary: $1600 - $2000

Job Description

• Always ensure cleanliness of the school.

• Cleaning tasks such as dusting, mopping, sweeping, vacuuming

• Refilling supplies, such as toilet paper, paper towels

• Cleaning spills and other messes up

• Performing maintenance activities related to cleaning such as ensuring bathrooms and toilets are sanitary.

• Dispose trash and rubbish.

Requirements

• No experiences are welcome.

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Preschool Cleaner / Cook

Work Location: Islandwide

Work Salary: $1600 - $2000

Job Description

• Always ensure cleanliness of the school.

• Cleaning tasks such as dusting, mopping, sweeping, vacuuming

• Refilling supplies, such as toilet paper, paper towels

• Cleaning spills and other messes up

• Performing maintenance activities related to cleaning such as ensuring bathrooms and toilets are sanitary.

• Dispose trash and rubbish.

Requirements

• No experiences are welcome.

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Benefits:

• Basic Salary up to $3,500 with yearly increment based on performance.
• 6 days work week including weekend (2pm - 2am)
• Night shift allowance given
• Career Advancement Opportunities

Job Description and Qualification:

This is a full time role for a Service Crew located in Suntec. Our client is F&B Industry. This position includes providing friendly and courteous customer service, handling reservations and inquiries over the phone, taking and serving food and drink orders, and managing input into the point-of-sales system. The role also includes basic technical support, such as managing mic checks and the karaoke system. Maintaining a clean and safe work environment is essential, as well as working independently to produce quality results. Effective communication with team members and management, keeping a neat appearance, and being comfortable handling alcoholic beverages are also important. Additionally, the role involves performing any other duties assigned by the superior.

Qualifications:

• Minimum 1 year experiences in F&B industry

Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Description

Coordinate daily customer service operations (e.g. sales processes, orders and payments)
Track the progress of weekly, monthly, quarterly and annual objectives
Monitor and maintain store inventory
Evaluate employee performance and identify hiring and training needs
Supervise and motivate staff to perform their best
Coach and support new and existing Sales Associates

Job Requirements

Experience with recruiting and performance evaluation processes
Good math skills with the ability to create and analyze reports, spreadsheets and sales statistics
Leadership and organizational abilities
Interpersonal and communication skills
Problem-solving attitude
Flexibility to work in shifts, able to work on sat , sunday and PH.

Position title: Kitchen Crew

Location: Thomson Road

Working Days: 5.5 days (Monday Close)

Woking Hours: 7.00am - 5.30pm (full day) | 7:00am - 2:00pm (half day) no night shift

Salary: $1,800 - $2,400

Requirement

• Experience is preferred but not required.
• Preparing food consistently and in accordance to recipes, assist in daily stock take, ensuring kitchen cleanliness

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

✅SAMUEL SIAW Reg No: R24124745

To assist the Audio Visual Manager to ensure all functions run smoothly and oversee daily operations of audio visual section.

Responsibilities:

• Daily operation matters i.e. rental of equipment and part time staff etc.
• Responsible for the placement of orders for purchase or rental of equipment, in consultation of the Audio Visual Manager.
• Responsible for training of casual labour, arranging of casual labour if needed and supervising them on operation.
• Responsible for smooth operation of Audio-visual section.
• Ensures audio visual equipment is set up according to Banquet Event Order and assist guests with additional AV requirement through the instructions of the Banquet Manager.
• Checks and services audio visual equipment in all F&B outlets and function spaces on a bi-weekly basis.
• Updates latest music for function use.
• Ensures that the sound room is kept clean and tidy at all times.
• Prepares inventory for all AV equipment and reports to Audio Visual Manager.
• Ensures sufficient tools /stationery for daily operational usage.
• Keeps records on equipment which are loaned and on-loan and follows up on the returns.
• Monitors the upkeep of equipment to prevent breakdown and depreciation.
• Ensures that equipment is sent out of the hotel for repairs immediately when it is found to be faulty and proper documentation is recorded.
• Implement cost saving measures and efficient deployment of manpower and equipments.
• Prepares disposal form in cases where AV equipment are beyond economical repair and obtain competitive quotations for replacement of the spoilt equipment.

Requirements:

• Minimum Professional Certificate in Audio Visual Engineering
• Minimum of 3 years’ experience in Audio Visual or hands-on in configuring, setting up all systems of Audio, Video and Lighting.
• Experience in hotel industry will be an advantage.
• Knowledge of troubleshooting Audio Visual issues
• Able to work on rotating shifts and public holidays