Total 1,263 F&B / Tourism / Hospitality job vacancies in Serangoon North Ave 5, Singapore

§ Candidate is the in charge of the overall supervision an entire organization

§ Analyse the investment opportunities

§ Candidate must be able to oversee every section of the company

§ Candidate is required to attend meetings and also be savvy with soft computing skills

§ must be able to make decisions, sometimes quickly, based on available information

§ should be able to convey complex thoughts and processes clearly and concisely

§ also, able to build a diverse team with different talents and personalities

§ Review and provide inputs on transaction documents

§ Prepare research and summaries on acquisition opportunities

§ Assist in preparation of annual reports and other publications including circulars and offer information statements

§ Preparation of management reports and board materials.

§ Develop and implement a sound business plan for sourcing acquisition or investment opportunities, including specific strategies designed to achieve short and long-term growth and profit objectives.

§Candidate must possess the IT skills to initiate and develop online sales presence and social media.

Requirements:

Communication skills: Candidate must be able to communicate with clients of all backgrounds and educational levels. Well-developed written and verbal communication skills are must-haves for professionals who work in this field.

Organizational skills: Professionals who choose this career path must be comfortable juggling numerous clients, on- and off-site meetings, and deadlines. Individuals who are highly organized are best equipped to manage the many parts of the job and keep client proposals and other tasks on track.

Time-management skills: Candidate must understand how to prioritize their time. Individuals who work in this field must be comfortable managing a calendar and adjusting their schedule as needed.

Technical and computer skills: Aspiring business development managers must have basic technical and computer skills.

Drive and self-motivation: Goal-oriented and commission-driven. Professionals who have driven and motivation will push themselves to succeed.

Bachelor's or Master Degree in Sale & Marketing/ Business administration/ IT field with 2 plus years ‘experience in related field.

Independent and able to work under tight deadlines

Willing to work long hours and night shift whenever require.

Please note that only shortlisted candidates will be notified.

Summary of Responsibilities:

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

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.

Qualifications:

• 3 years in F&B management experience,
• Experience in similar size/style of 5* hotel
• Diploma / degree in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Summary of Responsibilities:

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

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Monitor the reservation status and communicate with culinary team
• Plan and arrange manning to meet business needs
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Food & Beverage Guest Services Officer

Summary of Responsibilities:

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

• Check the table setting, cleanliness and side station preparation as per work station assigned prior to start of operation hour on each meal period
• Greet and farewell guests in a friendly, courteous manner
• Offer menu options, offer menu advice and take orders
• Serve food in efficient manner
• Operate and use POS
• Look for ways to upsell and add value
• Act professionally when dealing with guest complaints or problems, and keep manager or immediate superior informed on all matters
• Accuracy in order taking, timeliness in pickup and delivery of menu items
• Cleanliness and work safety in food preparation and service areas
• Perform or assist in the Hosting and Bartender duties whenever is required
• Perform opening shift and closing shift duties as assigned

Qualifications:

• No F&B service experience is required
• Minimum GCE ‘O’ level education
• Read, write, speak English fluently

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• To be aware of all financial budgets and goals
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly
• Assist to set departmental targets and goals, and lead the Culinary team to achieve the goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
• Work with engineering department to improve on functional operation of kitchens 
• Identify, experiment and implement new technology enhancements to improve work processes
• Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene

• Efficient preparation of dishes and meals 
• Ensure consistent and smooth running of food production 
• Accuracy in recipes, cost control, ordering and stock management  
• Strict adherence to purchasing procedures 
• Leading by examples on all hygiene requirements 
• Regular review of guest comments so that improvement can be driven in VOG 
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience 
• Exceeding customer’s expectation by encouraging and promoting high level of service 
• Present in the Kitchen during service time 
• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation   
• Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods 
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings 
• Drive constant service and system improvement, be entrepreneurial 
• Developing strategy for cross-marketing with the aim of increasing profit 
• Use the performance review process to identify and develop talent for growth management performance issues
• Follow guidelines provided in Colleague Handbook  
• Set example to others on personal hygiene and cleanliness on and off duty 
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment 
• Acquire culinary knowledge and skills to grow as a Chef de Cuisine

Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

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

Cost Control

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

Hygiene and Sanitization 

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

Training, Learning and Development of Culinary Team 

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

Management and Leadership of the Culinary Team  

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

Involvement in Wider Job Function Relationships 

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

Job Description & Requirements

• 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
• 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

1. Perform daily periodic checks of Central Kitchen to ensure compliance to in-house GMP/GHP standards, SOP, Product Specifications, etc.

2. Conduct random checks on incoming raw materials, and perform product cutting on raw materials to ensure goods received are within in-house specifications.

3. Ensure Process Verification and Validation exercise are completed (i.e. SOP/CCP verification, new product launch process observation, monthly facility checks, monthly traceability exercise, finished goods shelf-life verification, etc.)

4. Conduct investigations on product/process non-conformance (on-line and customer complaints) and follow-up on proposed corrective/preventive measures to ensure effectiveness.

5. Promptly follow-up with contractors (chemical/pest control) during routine servicing to ensure work orders are conducted as per contract.

6. Participate and engage in quality system implementation (audit activities by regulatory/certification bodies and customers).

7. Conduct data/trend analysis on non-conformity of raw material/finished goods, pest reporting statistics, monthly production and facility check statistics, etc. for process and quality improvement.

8. Ensure analysis of food products via microbiological and physical testing, calibration of lab equipment and measurement tools, internal sensory evaluation are conducted as per schedule.

9. Report all non-conformances, discrepancies and/or deviations, and follow-up on the investigation of the non-conformity results.

10. Other projects as assigned.

job overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure workplace quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of meals and menus within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the workspace. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

  GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Assist sales, catering and banquet staff with banquets, parties and other special events.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

Join our Team @ D'Penyetz Lor Chuan!

We are recruiting for a positive Kitchen Cook to help us with our F&B establishment on a permanent basis.

Responsibilities:

• Set up/Closing of workstations with all needed ingredients and cooking equipment.
• Preparing meal ingredients
• Fry/Boil/Grille food in various utensils or grillers.
• Monitor stock and place orders when there are shortages.

Requirements:

• Entry-level / no working experience are welcome to apply, and training will be provided
• Demonstrate the ability to multi-task and work well in a fast-paced environment.
• 5.5 days' work week, off days on weekdays.
• Able to work on weekends, and public holidays.
• Remuneration varies according to experience.

Job Highlights

• Walking Distance to MRT Stations (8 mins walk from MRT to Building)
• Competitive Salary
• Meal Provided
• Outpatient Medical Benefits
• Birthday Leave

WhatsApp Msg Us Now!

Recruitment Hotline 9101 1238

Venue:

151 Lorong Chuan, #01-24, NTP+, Singapore 556741.

Job Description & Requirements

• 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
• 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

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, 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.
• 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 in a timely and efficient manner.
• Arranges all tables following established standards.
• 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.
• Keep 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 wishes 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. 
• Follows through opening and closing duties. 
• 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.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are 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.
• Ensures NEA rules and regulations are met and achieve.  
• 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. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

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.

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.

• Maintain daily mis-en-place and prepare ingredients
• Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences

Job Description:

1. Manage software configuration, integration and implementation for a number of key software such as CRM system, marketing analytics platform and other software tools
2. Critical conduit to business/ground users to ensure that the product is fit for business use
3. Handle multiple priorities, stakeholders and coordinate the flow of information critical to project delivery
4. Document project specifications, scope and track milestones achievement
5. Build SOPs for workflows within the SaaS product to train and support the operations team in property
6. Deliver project outcomes under deadlines
7. Troubleshoot and resolve any issues that may arise during the onboarding of new software systems by liaising with software support team
8. Do deep-dives and research to understand different software products/features, user pain point, and how to leverage on these products to solve them
9. Work with external software development company to customise and implement web apps based on our use cases.
10. Build interesting internal customised products (this can be low/no-code or coded) end to end if there are no suitable third party solutions available.
11. Conduct client-side UAT for all software integration, development or enhancement scope delivery
12. Conduct training and support for ground staff upon implementation
13. Develop framework to ensure continuous feedback loop from ground users back to software product team to sharpen product’s business fit
14. Oversee user experience and ensure that users are using the software correctly and optimally in a way that maximises business output
15. Conceptualise and adopt a big picture analysis of integration between different software and workflows that are aligned with business needs and ground operation
16. Participate in software procurement exercises to provide input and advisory to procurement team based on feedback from user, experience, and digital needs
17. Provide clear reporting to management on progress of project, software implementation, and user feedback
18. Have a clear overall plan on data to be extracted from these software and recommend meaningful steps to leverage on these data for business decisions.

Job Requirements:

1. Minimum 1 year of experience in relevant field
2. Bachelor's Degree in Computer Science or relevant field

This role is designed for mid-level working professionals (at least 5 years PQE) with robust track record in sales, excellent interpersonal and communication abilities, strong customer-oriented mindset, focused commitment to excellence, and deep motivation to learn and grow. Experience in customer service frontlines, call centre enquiries management, or sales within the hospitality industry are an added advantage.

Key responsibilities:

1. To establish connections with new leads and prospective clients by following up and logging them into our leads CRM system for downstream management
2. Maintain, grow and nurture these lead connections proactively and qualify + track these connections in an organised and systematic manner
3. Follow up with these lead connections pro-actively with a view towards converting them into our customer base
4. To ensure high level of customer satisfaction by providing exceptional customer service in line with our brand values
5. Manage all inbound call enquiries from local and overseas customers
6. To have a deep and robust understanding of our product i.e. all our rooms and amenities in our PBSA assets
7. To document customer request and customer profile during the enquiries process
8. To have a good grasp of the property management system in order to check room availabilities, log special request, or check any other information relevant to customer enquiries.
9. To provide training to all our agent partners worldwide as well as assist in livestreaming sales efforts on the property
10. To have a deep and robust understanding of industry practices relating to rents, onboarding of tenants, operations procedures, and any other matters that students or agents will be inclined to enquire during the sales process
11. Provide reliable and consistent support, offer services, and take request through phone, email, online chatbot, FB, Instagram, and various instant messaging channels such as WhatsApp and Wechat.
12. Anticipate and identify the needs of customers and proactively follow up when necessary
13. Achieve service level agreement targets in response and follow up time
14. Achieve core customer service KPI metrics including professionalism during customer interaction and customer satisfaction score and feedback
15. Provide regular updates and reporting to management on outcome of interactions with leads and overall data analytics with respect to leads status
16. Provide reports on customer needs, interests, problems, and any other valuable feedback gathered during customer interactions
17. Coordinate sales effort with BD team and agents in North Asia to convert prospective students to customers
18. Provide daily room occupancy and leads enquiry report, market feedback and pro-actively recommend strategies to improve booking numbers
19. Assist marketing team in email direct marketing campaign banners and details to different leads segment within CRM database
20. Coordinate sales effort with property staff in Australia especially for property walk-in inspections and renewals
21. Work closely with marketing team in understanding various campaigns, marketing activities, promotions and discounts, and marketing channels that will funnel leads through

Required skills and attributes:

1. Bachelor's degree with good honours
2. Candidates with at least 3 years of experience and proven track record as a sales agent or customer service representative
3. Exceptional verbal, reading, written, analytical and reasoning skills are a must
4. Robust interpersonal, communication and relationship skills
5. Familiarity with CRM best practices together with ability to build lasting and strong customer relationships
6. Strong Microsoft Power Point and Excel Skills desirable
7. Must be energetic, goal-oriented and outcome-driven with a strong bias for action
8. Have a customer-oriented mindset and an acumen for understanding and addressing customer needs and wants
9. Experience with CRM leads management software (SalesForce, Fresh Sales, Zoho etc) an advantage.
10. Experience with EDM software an advantage.
11. Excellent time management and organisational skills
12. Dependable and proactive in follow up
13. Ability to handle competing priorities and exercise clear and good judgement on how and where to focus your effort and time to achieve the most impact
14. Robust execution and implementation abilities
15. Highly independent and able to work under stressful situations
16. Team player and able to drive outcome and handle difficult negotiations and exchanges

Wee Hur Holdings Ltd (Group) is a listed company on the Singapore Exchange, with businesses in property development, construction, worker’s dormitory, fund management and purpose-built student accommodation (PBSA). We are seeking a driven, motivated and passionate Sales Admin Support as we embark upon our exciting new phase of growth and expansion in the PBSA sector in several major cities in Australia.

You will be employed under Y Suites by Wee Hur Hospitality Pte Ltd (Company), a wholly owned subsidiary of the Group, which is the entity that is responsible for the success of our PBSA management brand. You will report directly to the Assistant Manager, Sales & Reservations and Regional Senior Manager, Business Development. You will be required to work closely with our Sales team in Singapore and BD team in China.

This role is designed for professionals with robust track record in sales admin support, excellent interpersonal and communication abilities, strong detail-oriented mindset and deep motivation to learn and grow. Experience in Sales support, Reservations or Admin coordinator within the hospitality industry are added advantage. Proficiency in Mandarin Chinese is preferred.

You will assist the sales team to retrieve and collate reports, check room availabilities, and make changes to existing reservations. You will need to manage 2 key software systems, namely a sales CRM and an enterprise property management software, so experience and track record in data retrieval and software system utilisation is strongly preferred. You are also expected to respond to sales team request for information or changes at a high frequency and due to the time-sensitive nature of sales closure, we require somebody who is agile, responsive, and highly communicative on chat channels, with a strong bias for action.

Please apply for this position via our careers page (https://www.ysuites.co/careers/).

Key responsibilities:

1. To have a good grasp of the property management system (PMS) to check room availabilities and provide fast response to the China BD team when required.
2. To have a deep and robust understanding of our product.
3. Provide reliable and consistent support on data input and churn out for reporting purpose.
4. Provide weekly room occupancy data from PMS, Competitor Pricing checklist report and other sales admin reports required by the Assistant Manager, Sales & Reservations.
5. To be able to configure changes in the student booking in PMS correctly as and when required by the Booking team.

Required skills and attributes:

1. Bachelor's degree with good honours
2. Candidates with at least 3-5 years of experience and proven track record as a sales admin or admin support an advantage
3. Exceptional verbal, reading and written skills are a must
4. Robust interpersonal, communication and relationship skills
5. Familiarity with CRM & PMS best practices, experience with CRM leads management software (SalesForce or Fresh Sales) an advantage.
6. Experience in working with enterprise software systems an advantage
7. Strong Microsoft Excel Skills desirable
8. Have a detail-oriented mindset and an acumen for understanding
9. Excellent time management and organisational skills
10. Dependable and proactive in follow up
11. Team player and highly independent and able to work under stressful situations

Key Performance Indicators:

• Timely and proactive respond to request from China BD team on room availability
• Accurate data input and churn out for reports requested by Assistant Manager, Sales & Reservations
• Accurate and timely changes in reservation details and ensuring all amendments are done correctly
• Agile, timely and swift response to business request pertaining to lease closure, lease amendments, offer drafting, information required for offer.
• High visibility and timely reporting on weekly reports.
• Strong stakeholder engagement in accordance with best practices, SOP training and brand guidelines
• Strong product knowledge, demonstrate professionalism and competence in task assigned.

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

• Maintain daily mis-en-place and prepare ingredients
• Inspect and clean food preparation areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions
• Adhere to recipes and stock management
• Adjust cooking based on guest preferences

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• 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 busboy, 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

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

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

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• 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 busboy, 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

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

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

• To ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively
• To provide excellent customer service and management and to ensure that all your staff understands the importance of such standards
• Ensure smooth day-to-day operation of the team
• Obtain sales target and KPIs given by the management
• Assist in planning schedule
• Promote positive work environment
• Ensuring compliance with licensing, hygiene and health and safety legislation/guideline
• Develop strategic and operational plans for managing execution and measuring results
• Any other duties as may be assigned by management
• Able to work night shift and split shift
• Able to work OT on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed