Total 29,301 F&B / Tourism / Hospitality job vacancies in Singapore

Front of House and Back of House - Hall & Kitchen Staff

ilmiri Korean Fusion Cuisine

‘ILMIRI' is a Korean fusion braised chicken brand that has approximately 230 franchise stores in Korea http://goldjjimdak.com/. We have grown continuously by offering differentiated flavours and unique experiences.

ILMIRI is launching new brand concept with ‘Mari’ which serves the pre-cooked BBQ, the vegetables wrapped by marinated meat, in Asia Pacific market. With other innovative Korean cuisine, we are opening our first outlet in Boat Quay, the heart of Singapore. We're seeking passionate individuals to start our journey together.

Hiring Positions:

· Front of House: Service Manager / Supervisor / Service Crew

· Back of House: Supervisor/ Kitchen Assistant

Responsibilities

· Front of House/ Hall Staff:

- Ensure high-quality customer service handling customer enquiries, complaints, and feedback

- Set-up the dining area and service station in preparation for the day’s business.

- Take all guest orders following proper guest serving procedures (QR menu order also available)

- Promptly and correctly deliver all orders to guests

- Perform daily and weekly housekeeping and cleaning duties according to schedules.

- Service Manager/ Supervisor:

• Overseeing the day-to-day operations of the restaurant ensuring smooth functioning of the kitchen, dining area and overall customer service.
• Staff management: Recruiting, training, and supervising restaurant staff, including servers, cooks, and other employees.
• Financial Management: Managing the restaurant's budget, monitoring expenses, and optimizing profitability.
• Inventory Control: Maintaining appropriate inventory levels, managing supplies, and ordering stock as needed.
• Maintaining Records: Keeping accurate records of sales, expenses, and other essential data.

· Back of House/ Kitchen Staff:

- Prepare, cook and plate food according to SOP

- Maintain proper consistency of food quality and safety

- Ensure cleanliness and hygiene in food preparation

- Kitchen Assistant / Supervisor:

• Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef

Requirement

• Cooking Korean food experience preferred but not compulsory
• Profound knowledge of customer service and all food and beverage products.
• Micros or other similar POS system knowledge is taken into consideration.
• Energetic team player with good communication skills
• We welcome candidates with no experience but are passionate about servicing and have a positive learning attitude (hands-on training will be provided)

Salary:

· Full Time: $2,300.00 - $4,000 per month (Annual Wage Increase based on performance)

· Part Time: starting from $12 per hour (negotiable)

Schedule:

• Full Time: 5-6 days per week(40-45 hours) - Open Shift/ Close shift
• Part Time: 5 hrs/day or 9hrs/day of 2-5 days per week
• Weekend / Public Holiday availability

Benefits:

• Incentive/bonus - Quarterly sales target incentives and Annual bonus upon KPI performance
• Employee training programme
• Employee discount
• Food provided during working hours
• Medical insurance
• 10 to 14 days of Annual Leaves (depending on work experience)

Work Location: Circular Road

Expected Start Date: ~Feb/2024

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum of 2 years of relevant experience in the hotel industry.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Trains and motivates individuals and creates and maintains a cohesive team.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment and with a high degree of professionalism.
• Prioritises and organises work assignments.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.
• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition
• He or She must must be able to:
• Sales oriented and ability to lead team to achieve sales targets
• Display initiative, leadership qualities and ability to motivate oneself and team
• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction
• Coordinate all Reservations to ensure optimum capacity
• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation
• Friendly and outgoing personality
• Team player

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Operating of Washing Equipment

• Garbage disposal and maintenance of the disposal area

• Proper handling of the equipment usage

• Other ad-hoc duties as assigned

REQUIREMENTS

• Physically fit

• Able to work in a hot and humid environment

• Able to start work immediately or within short notice

• Ability to work independently and in a team

• Ability to work in a fast-paced environment

• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Plan staff duty schedule for service crew and ensure sufficient staff.
• Supervise operations in outlet and serve customers.
• Handle cashiering when others are not available.
• Handle customer complaints, maintaining good customer relationships.
• Tally cash register and bank in cash daily.
• Any other tasks as and when assigned by Management.

Requirements

• Diploma in Hospitality or is equivalent.
• Possess good communication skills.
• Able to control costs & use given resources efficiently & productively.
• Able to lead, manage, train and motivate outlet staff and is mature.
• Required to work 6 days per week.
• Required to work on off-office hours as and when required.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 14C7018

Uni Recruit Services Pte Ltd

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Salary: $2100 - $2300

Location: Bishan (Nearest MRT - Bishan/Marymount)

Working hours: 6 days work week - 11am - 9:30pm (with break time in between)

Roles and Responsibilities

• Handle a diverse array of food items, including meats, seafood, poultry, and vegetables, utilizing various kitchen equipment such as broilers, ovens, grills, and fryers.
• Prepare ingredients for cooking by portioning, chopping, and appropriately storing them before use.
• Strictly adhere to food safety handling protocols and personal hygiene procedures. Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Prepare and cook food following prescribed recipes, upholding high standards in quality and presentation, and adhering to food preparation checklists.

Requirements

• Prior experience is not necessary; your willingness to learn is highly valued.

To submit your application:

Click 'Apply Now' or reach out to Jaslin at [email protected] via email. Please note that only candidates who have been shortlisted will be contacted for further correspondence. Wishing you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Poh Chew Leng, Jaslin | R22108798

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Tasks

- Operating and managing the pastry section of the kitchen and liaising with the head chef to ensure a successful working environment.

- Preparing ingredients and handling baking and other kitchen equipment.

- Monitoring the stock of baking ingredients.

- Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.

- Ensuring their section of the kitchen adheres to safety and health regulations

- Supervising and training staff members, when needed.

Qualifications and requirements

- 2 or more years' experience working within the food industry as a relevant role.

- Post-secondary training at a culinary institution.

- Certificate in culinary arts, pastry-making, baking, or relevant field.

- Achieved basic food hygiene certificate

- Working knowledge of baking techniques and the pastry-making process

- Keen attention to details

- In-depth knowledge of sanitation principles, food preparation, and nutrition.

- Capable of working in a fast-paced, production environment.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries that pairs with coffee
• Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
• Responsible for overall kitchen operations;
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self-motivated and good people skills
• Innovative and creative

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Job responsibilities:

• Fully master all service and kitchen operations.

• Building a strong team with company's mission, vision and values in mind.

• Train and guide all employees in accordance to company's key ideal employee and manager profile.

• Enhance employee experience while working in the company.

• Take lead in cultivating good mannerism in the outlet and increasing customer experience.

• Execute outlet action plans with goals in mind.

• Conduct analysis on reports and propose improvement plans of working practices and personal efficiency.

Requirements:

• At least 2 years’ experience in F&B industry with minimum 1 year experience as managerial position.

• Passionate in F&B and great customer service.

• Senior positions will be considered based on experience (please include resume in your application).

The Receptionist/Concierge is responsible for the good management of the appointment bookings, whilst supporting the collection of data and consolidation of reports. He/she is responsible for generating sales opportunities through a variety of techniques, develops and attains guest experience in the Spa and sells products and services offered by the spa. He/she is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and Guest Experience

• Full knowledge and understanding of Raffles Spa products and services.
• Full knowledge of Raffles Spa Extraordinary Guest Experience.
• Performs pre-consultation for all first time guests and regular guests.
• Executes sales, service and guest experience initiatives in the outlet.
• Meets and exceeds assigned goals for; guest experience and reputation, sales and service, revenue and productivity.
• Attends scheduled meeting, training, educational sessions.
• Reviews guest feedback daily.
• Escalates appropriately any billing or service issues.
• Updates guest profile and treatment redemption record promptly and accurately.
• Consistently adheres to the Code of Business Conduct.
• Generates appointments from calling list.

Product Quality and Knowledge of Work

Maintains complete knowledge of:

• All spa features/services, hours of operation.
• Spa products.
• Current spa promotions and activities.
• Maintains complete knowledge and complies with company policies and procedures.
• Keeps guests updated on currently available promotions and discounts in services offered in the spa.
• Processes payments from guests for services ordered from the spa.
• Makes sure all information and personal data provided by guests are kept strictly confidential. Guests’ treatment forms must be filed back properly after used. It should not be left unattended and should always be kept out of sight.

Administrative Duties and Inventory Management

• Light administrative and clerical duties, such as updating guest profile, updating treatment usage in the system, sales report, filing and data entry.
• Assists Spa Managers in maintaining a good level of spa collaterals and printing materials such as guest profile folder and consultation cards.

General Housekeeping and Maintenance

• Ensures the general cleanliness of the reception area, lounge and retail area.
• Ensures the diffuser burner is lit at all times at the reception, lounge and retail area.
• Replenishes all writing materials and marketing collaterals at the reception.
• Reports to Spa Manager on any defects of spa facilities and equipments.
• Performs any other duties and responsibilities that may be assigned.

Training

• Attends all training courses as deemed necessary, and adheres to training as set by the Spa Manager.
• Fulfills all scheduled theory and practical training requirements.

Candidate Profile

Knowledge and Experience

• Attained secondary education or higher.
• Ability to pleasantly communicate in English.

Competencies

• Ability to promote Spa products and services.
• Ability to focus attention on guests needs, remaining calm and courteous.
• Ability to promote positive relationship with all guests.
• Ability to maintain confidentiality of all guest information and pertinent hotel data.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with other departments and co-workers as part of a team.
• Well versed with Microsoft office.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Summary:

• Salary range: Up to $7000
• Healthcare sector
• 5 days work
• Central Region

Job Responsibilities:

• Procurement of services as well as management of services and projects from inception, execution and to completion.
• Coordinate requirements with internal and external stakeholders.
• Review requirements and work specifications.
• Carry out budget estimation and seek budget.
• Perform procurement of goods and services required.
• Implement works in accordance to budget and schedule.
• Ensure works comply with regulatory and project requirements.
• Oversee works till successful completion.
• Perform any other duties as assigned

Requirements:

• Degree in Building Services, Quantity Surveying, Engineering, Science or equivalent.
• Minimum 5 years of relevant working experience.
• Proficient with Microsoft Office applications e.g. MS Words, Excel & Powerpoint, M365, Autodesk Viewer and data visualisation tools e.g. Tableau
• Project management experience in contract management, process claims for contractor, etc.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Shawn Long Jie Shyan

Registration Number: R22109109

EA Licence No: 20C0426 (Elitez & Associates Pte Ltd)

Job Description & Requirements

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Supervisors to join in our family today.

Job Description & Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 2-3 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

Brief description of the Restaurant

• We are Ushidoki Wagyu Kaiseki, An authentic Beef Omakase Restaurant where you can fully enjoy head to tail and a variety of dishes in a course menu.
• Leading by Chef Nobu who has more than 30 years experience and our team never compromise raising our bar to serve the best.
• "A great chef is like an artist, creating a masterpiece with every dish" ---------Literally you will witness this!
• We are always on the lookout for like-minded service-oriented team members joining our USHIDOKI family.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Position Overview

The Assistant Conference Service Manager performs key functions of handling events and customer service, bookings of all types of catering business from various sources of leads and administration. He/She is the point of contact for coordinating events of all types from start to finish while keeping the customers and operation in mind by maximizing space.

The Role

A. Create Sales Opportunities

1. Manage sales channels to optimize sales
2. Participate in relevant industry events, trade exhibitions and sales trips for networking and lead generation

B. Manage Sales Activities to Achieve Sales

1. Conduct hotel inspections for clients
2. Prepare Banquet Event Order (BEO) accurately and distributed in a timely manner to all departments
3. Handles and responds to escalated guest and/or customer enquiries and requests in a timely manner

C. Manage Client Relationships

1. Collaborate with Banquet Operation Team, EAM of Food & Beverage, Executive Chef to meet guests' and/or customers' requirements in the sales contracts.
2. Develop Banquet Event Order (BEO) for guests' and/or customers' requests that deviate from signed sales contracts.

D. Manage Finance and Report Management

1. Meet or exceed individual and group catering sales target that is set by the management.
2. To ensure that deposit for every event is collected
3. To assist clients to apply for credit facility with the hotel. If credit is not established, ensure that all payment must be collected immediately after the event
4. Track loss business and reasons and update in the Opera S&C

Talent Profile

1. Diploma in Hospitality Management
2. Minimum of 1 years' experience working in the same capacity for an upscale hotel
3. Knowledge in Microsoft Office including words, excel, power point
4. Knowledge in Opera Sales & Catering
5. Basic knowledge of AV equipment
6. Knowledge of food and beverage menus, food preparation and presentation

Main Job Description:

To take leading role in the development of new markets including but not limited to:

•Initial market research, feasibility study

•setup of legal entities and property research.

•If necessary, support in the engagement process with real estate agents, design companies and law firms.

•Validate the business plan of new stores, and support in the internal approval process for new store openings.

•Store operation management

•Menu design

•Production planning

•Supply chain planning

•Investment planning

•New staff hiring and training,

Manage the global store portfolio

•Monitoring the development status in subsidiaries in Asia, Europe and US.

•Maintain the centralized database on design specifications and capex investments and promote internal sharing of such information.

Requirements and skill :

•Excellent English communication skills

•Japanese language skill due to contact with Japanese stakeholders

•Degree or diploma holder

•Effective oral and written communication skills

•Negotiation skill

•Excellent project management skill

•About 3 years’ experience in related field, especially F&B and hospitality.

•Familiarity and passion for F&B and hospitality industries highly desirable.

•Frequent business trips required.

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff

• Create and refresh new menus constantly focusing on both authentic Thai cuisine covering all parts of Thailand, as well as combining with Western and Asian influences for fusion dishes
• Control food ordering and preparation process
• Manage training and hiring functions for the kitchen
• Manage Standard Operating Procedures for current and future staff to adhere to, as well as to be part of a Comprehensive Franchise Manual
• Maintaining updated food costing and analysing profitability of various cuisine groups and suggesting solutions for cost controls and profit maximisation
• Assisting with attendance, leave, welfare, compensation, and other relevant Human Resource functions pertaining to kitchen team
• Maintaining high levels of cleanliness, food safety and preparation standards throughout the kitchen
• Ensure optimal and harmonious teamwork between the kitchen and service team
• Minimum of 5 years’ experience specialising in all aspects of Thai cuisine and Asian fusion dishes
• Currently a practicing, established and experienced kitchen Chef
• Abundant experience working in various Thai restaurant backgrounds, including but not limited to hotel, food chains, specialty restaurant
• Able to prepare all Thai dishes and sauces from base ingredients, with minimal reliance on finished or processed products
• Keeping abreast of latest food trends and equipment capabilities and processes
• Ability to communicate effectively with staff from all other nationalities
• Effective usage of basic computer programs for planning and organization purposes
• Willingness to work beyond normal working hours, including rotational day and midnight shifts

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director.

Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills.

Job Overview

The Security Officer is responsible for protecting Hotel premises, assets and personnel. He/She is expected to detect and deter potential threats and duties include performing access control, conducting security screening, attending to enquiries from stakeholders, patrolling and guarding premises, as well as managing incidents and emergencies.

The Role

1. Attend to enquiries from visitors
2. Manage key presses
3. Conduct security screening of visitors, property or vehicle
4. Authorise and facilitate access to premises
5. Regulate crowd and traffic in private property
6. Conduct security patrols in premises
7. Guard premises
8. Handling of suspicious persons/vehicles
9. Note and report irregularities
10. Assist authorities in law enforcement
11. Provide quick response to incidents and emergencies
12. Request for assistance within guarded premise in the event of emergencies
13. Assist in evacuation in the event of emergencies

Talent Profile

1. Have a valid Singapore security license
2. Required to work in rotating shifts
3. Vigilant, decisive, and possess effective communication skills