Total 29,838 F&B / Tourism / Hospitality job vacancies in Singapore

Job Descriptions

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

PPP Coffee is expanding and we seeking an experienced Head of Operations to lead and manage our F&B operations. In this role, you will be responsible for supporting the business expansion plans through hiring and leading a team of managers to deliver a high level of product and service excellence in accordance with the company’s strategic plans.

Job Description

· Lead and manage a team of managers overseeing cafe/retail operations and bakery production

· Set up, monitor and/or review operational systems and processes to enhance operational efficiency

· Ensure all outlets maintain the product quality and service standards

· Responsible for recruitment of staffing and manpower

· Conduct training and orientation along with HR support to set up new team members for success

· Oversee regular maintenance, managing facelifts and/or major renovations

· Work with key suppliers and partners to ensure purchasing and inventory management is managed to ensure the highest quality and best COGS

· Respond to customer escalations, and ensure support for the continuous improvement process

· Provide feedback and offer suggestions for improvements

· Prepare weekly and monthly reports as required

Minimum Requirements

· 5 years’ experience working in a managerial role in a F&B/retail environment overseeing 3 and/or more outlets

· Bachelor's Degree in preferably business administration, F&B, Hospitality, or related field

· Fluent in English and one other local language

· Basic computer literacy including MS Word and Excel

· Action oriented; committed and reliable; strong attention to detail

· Takes initiative to solve issues or offer alternatives

You must have the passion with service and is knowledgeable on coffee which is our core of our business. We are seeking a positive individual, a true leader that will lead by example, good teamwork and sociable attitude as we are in the people business.

Job Description

- Manage outlet business matters on daily basis

- Maintain operations at store level including hiring and HR management

- Inventory Stock taking and ordering

- Accountable for outlets sales and banking

- Scheduling staff working hours

- SOP driven

- Must work stations during peak period to assist outlets and identify bottlenecks to improve workflow

- Monitor and plan staff training development

- Monitor staff productivity, achieve company goal progress and store activity level

- Involve in projects relating to the company, improving overall efficiency and level of operations

- Manage and Resolve customers feedback, and earn loyalty

3-5 years of F&B Experience

At least diploma

Drive and Passion in F&B

Team player

Able to work weekends and public holidays

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you have a burning passion in culinary creativity and fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Commis Chef

Position Overview:

We are seeking a hungry, driven and highly motivated Commis Chef to join our new pre-opening team. Under the guidance and warm leadership of our Executive Chef, you will have the unique opportunity to learn a fusion of French, Italian and Japanese wood-fired cuisine, where you will play an important role in ensuring the high quality and consistency of our dishes. Working alongside our select group of chefs, you will support our Executive Chef and the team in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Learn to prepare and cook a variety of exquisite dishes according to menu specifications, incorporating elements of French, Italian, and Japanese cuisine.
• Help monitor and maintain inventory levels, ensuring optimum freshness of ingredients and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Collaborate with the team to continuously improve kitchen operations, contributing ideas for menu development, cost control, and process optimization.

Requirements:

• Interested applicants with no prior experience but possess strong willingness to learn are welcome to apply.
• Basic culinary skills with a passion for experimenting with flavours and techniques will be advantageous.
• Knowledge or interest in French, Italian and/or Japanese culinary traditions and/or cuisine is good to have.
• Good time management and organizational abilities, with the ability to work efficiently in a fast-paced environment.
• A team-player with good communication skills and a positive attitude is important.
• Relevant culinary qualifications and certifications is preferred, but not mandatory.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Chef de Partie

Position Overview:

We are seeking a talented and dedicated Chef de Partie (CDP) to join our new pre-opening team. As a CDP, you will have the unique opportunity to expand on your knowledge and skills by executing a fusion of French, Italian and Japanese wood-fired cuisine, to ensure the high quality and consistency of our dishes are maintained. Working alongside our select group of chefs, you will support our Executive Chef and the team in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of exquisite dishes according to menu specifications, incorporating elements of French, Italian, and Japanese cuisine.
• Monitor and maintain inventory levels, ensuring optimum freshness of ingredients and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Train and mentor junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with team to continuously improve kitchen operations, contributing ideas for menu development, cost control, and process optimization.

Requirements:

• Related experience as a Chef de Partie or Demi Chef de Partie in a restaurant environment.
• Strong culinary skills with a passion for experimenting with flavors and techniques will be advantageous.
• Knowledge of French, Italian and/or Japanese culinary traditions and/or cuisine i good to have. Good time management and organizational abilities, with the ability to work efficiently under pressure.
• A team-player with good communication skills and a positive attitude is important.
• Relevant culinary qualifications and certifications is preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

• Prepare quality South Indian and north indian food for customers
• weigh, measure, mix and prepare ingredients according to recipes
• Steam, boil or fry meats, fish, vegetables and other ingredients
• Arrange and garnish dishes
• Work well under pressure and within time limits
• Ensure kitchen area, equipment and utensils are cleaned
• Prior experience in related food and beverage service and food preparations positions
• Experience with hot and cold food preparations
• Good working knowledge of accepted sanitisation standards and health codes
• Ability to use slicers, mixers, grinders, food processors etc
• Able to handle work in a fast-paced environment

• Ideally you come from a restaurant group / hotel or food services organization
• You are familiar with large scale F&B logistics, with experience working with culinary team

Responsibilities:

• Strategically plan and oversee logistics, warehousing, transportation, and customer services to optimize efficiency and satisfaction.
• Negotiate with suppliers, manufacturers, retailers, and consumers to ensure seamless logistics operations.
• Monitor inventory levels, delivery timings, and transportation costs, implementing strategies to enhance efficiency and reduce expenses.
• Address operational issues and customer complaints promptly to maintain service quality.
• Lead the logistics team with a focus on supervision, coaching, and professional development.
• Achieve operational goals in cost reduction, productivity, accuracy, and timeliness, and continuously seek improvement opportunities.
• Analyze performance metrics to make data-driven decisions for logistics optimization.
• Ensure compliance with legal, regulatory, and HSE standards, maintaining a safe and efficient work environment.

Requirements:

• Minimum GCE 'N' Level or equivalent, with a preference for candidates holding additional logistics or supply chain certifications.
• At least 2 years of experience in a logistics management role, preferably within the F&B industry.
• Proficiency in SAP and other relevant warehouse management systems, coupled with strong data analysis skills.
• Demonstrated leadership ability, excellent communication skills, and a hands-on approach to operational challenges.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

DESCRIPTION

Job Title

Senior Guest Relations Officer

Job Summary

Responsible in satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service.

Duties and Responsibilities

• Performs check-ins and check-outs.
• Ensure all reservations are entered in timely and accurate manner.
• Handles guests enquires and complaints.
• Attend to customer's need and ensure customer satisfaction.
• Follow up on email enquiries.
• To work closely with Housekeeping and Maintenance Department
• To carry out our duties and responsibilities assigned.
• This role will report to the Hotel Manager.

Job Benefits

• Medical and Dental Benefits
• Birthday leave
• 2 off days per week
• Shift and meal allowances
• Revenue incentive
• Referral fee
• Overseas incentive Trip
• Opportunity to promote to manager

Job Requirements :

• Candidate must possess at least Higher secondary/Pre-U/A level/College in Hospitality/Tourism/Hotel Management or equivalent.
• 1 year work experience required.
• Preferably Entry Level specialized in Hotel Management/Tourism Services or equivalent.

The Alcohol Company is hiring 'On-Trade Sales Specialist'

We are an established Alcohol distribution company authorized by big brand names in Singapore

We are seeking confident sales personnel who are excellent and experienced in

the trade of alcoholic beverages wholesale or similar industries to expand into the On-Trade segment.

Reach out to us to explore an exciting and rewarding career as an On-Trade Sales Specialist.

Responsibilities

- Opening new and servicing existing customer outlets for new and recurring orders

- Develop and maximise sales with customers through strong rapport and professional business relationship

- Ensure good performance on distribution of products to customers

- Collection of outstanding payments/bills from customers when necessary

- Generate sales performance reports on a monthly basis

- Ad-hoc duties as per customer/ management

Qualifications

- 2-3 years of relevant Alcohol Beverage/ FMCG sales experience with good sales record

- Strong knowledge in alcohol industry will be a plus

- Independent, honest and driven individual

- Good verbal/written communication in English/ Chinese

- Positive attitude and strong passion in sales

- Min GCE ‘O’Level

- Only Singaporeans and PR need apply

Expected SGD$2500 to SGD$8000 monthly inclusive of commissions.

To apply please send a WhatsApp text to 98280786 stating your name, age and relevant experience.

An interview will be scheduled for shortlisted candidates.

Job Responsibilities:

· Assist Head Chef, Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

JOB DESCRIPTION

- As a Restaurant Manager ensure the day to day restaurant operations.

- Supervise waiter, cooks, kitchen assistants and dishwashers.

- Assist the management to monitor the performance of our junior staff.

- Assist the management in the review of workflow and processes to deliver a high level of service to our customers.

- Marketing & Promotions of our restaurant in the various IT platforms.

JOB REQUIREMENTS

- Ready to work any shift.

- Need to work long term.

- Ready to work for public holidays & Sunday.

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Enquirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.
• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

• Kitchen / Service Crew (Healthy Meal)
• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Job Description:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Job Requirements:

• With relevant experience.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Job Description :

• To act as the primary contact person for liaising and coordinating between the company and customers, suppliers and other relevant government authorities;
• Oversees daily site operations, logistics and customers’ arrangement;
• Work closely with customer site operations to understand their requirements and seek clarifications if needed;
• Discuss and feedback to Senior Manager for actions required;
• Assist the Senior Manager to manage customer care program;
• To monitor customer satisfaction, complaints, changes in customer’s people, equipment, processes, materials used and business strategies;
• Supervise and manage the drivers team;
• Assist the Senior Manager to schedule the timetable and assign the line to the drivers;
• Loading & Unloading of waste materials;
• Ensure timely collection and delivery to the respective waste sites;
• Ensure company vehicles are regularly maintained/serviced and in good working condition;
• Other Ad-hoc duties assigned.

Job Requirements

• Strong customer service and positive attitude.
• Clean driving record.
• Possess Valid Singapore Class 4 or Class 5 Driving Licence.
• Familiar with Singapore routes.
• Can adapt the shift working hours.
• Can handle the heavy goods.
• Physically fit.

We are one of the Turkish Restaurant serving authentic Turkish food in Singapore for more than 20 years. We are looking for an experienced Executive Chef to lead the kitchen team.

Knowledge of Turkish and Mediterranean Cruisine.

Ability to teach fellow chef, team-players.

Good customer service skills, the ability to work flexible hours, and at least 10 years experience on Turkish cuisine is preferred.

Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.

Reading skills – the ability to read and comprehend well is necessary

Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- knowledge of Turkish Language is important

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Task:

1. Taking order from the customer

2. Handling sales

3. Handling online delivery orders

Part time job timing:

Days: TUESDAYS OR THURSDAY OR BOTH

Timing: Afternoon (11:00 PM to 2:30 PM), Evening (6 to 8:30 PM)

Job Descriptions

<Position Purpose>

• To develop day-to-day operations plan and objectives for assigned area and to supervise and monitor operation team's performance and compliance of day-to-day operations while managing restaurant profitability by optimizing costs & controls

<Responsibilities>

§ Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume
• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection
• Plan and manage staff scheduling and deployment to maximize efficiencies
• Plan, organize and execute a training system for all staff & MTs

§ Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues
• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required
• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant
• Execute marking efforts based on marketing plan developed for each concept
• Support recruitment effort for restaurant staffs
• Enforce standards and manage restaurant operating costs and profitability

§ Business Development

• Build strong partnership with landlord, suppliers and relevant authorities

§ Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value
• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant
• Manage quality control activities in line with quality assurance standards and procedures
• Investigate causes and reasons for customer complaints
• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

§ People Management

• Lead team by providing guidance, support and motivation
• Train and develop assistant managers, service, kitchen and kaiten staff
• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor
• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Requirements

• Must have semi fine or fine dining Japanese restaurant experience.

Benefits

• Performance bonus, avg 1 mth
• Sales incentive, annual leave, medical benefits etc

Working hours

• 48 hours 5 days work week

Job Descriptions

• Handling and mastering different types of drink concoction as per restaurant’s standards and recipes
• Being able to meet and manage demands of customers
• Manage different permutations of Bar Setup depending on event requirements
• Maintaining equipment within the bar and troubleshoot on simple machinery/technical issues
• Following-up on training updates and trends of business.

Job Requirements

• 2 years of experience as a Bartender

Benefits

• Medical Benefits
• Monthly Incentives/ Yearly Bonus

Working hours

• 5days work week / 44 hours per week

Cleaning of cooking vessels

Plate washing by using machine washer - Maintain high degree of hygiene

Assist the chef/cooks in cleaning the tables and vessels

Cleaning of racks, machinerary, boxes and etc

Other ad-hoc duties as assigned by supervisor

No working experience needed

With a “can-do” attitude, perform all duties assigned by Manager/Chief cook

Tuesday or Thursday off

Working shift - 9:30 AM to 10:30 PM. Break will be 2 PM to 5 PM

. At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Description

• To perform mise en place prior to operations and ensure cleanliness and neatness of work areas
• To perform buffet personnel duties, and runner duties whenever assigned
• Follow daily checklists for cleaning and stocking the restaurant
• Serve guests order promptly and according to the quality operating procedures
• Be aware of all daily soups, specials and drinks of the day
• To inform all items immediately to the captain
• Be knowledgeable of all menu items, garnishes, condiments, accompaniment and preparation method and correct settings
• Check food & beverage before serving it to guests
• Ensure all orders are accurately communicated to captain
• Handle all equipment carefully
• To anticipate guests’ needs and know regular guests special requirements/preferences and to follow up with guests regularly for any additional orders or request
• Any other duties may be assigned from time to time.

Job Requirement

• Minimum GCE ‘N’ or ‘O’ level
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Experience in a in Food & Beverage/Hotel industry will be an added advantage
• Excellent service attitude
• Able to work in a fast pace environment
• Willing to perform shift duties (including weekends and public holidays)

Retail Sales Kitchen Crew

Working Days & Hours: 6 Days | 8am to 7pm | 2 hours break
Working Location: Bugis
Salary Range: $2000 - $3000

Job Responsibilities:

• To greet customers and provide good customer service
• To ensure overall cleanliness of the shop at all times
• To perform duties at the cashier, ensuring that payments are charged correctly
• Assist kitchen to do Kuih.

Job Requirement:

• Relevant Experience in F&B

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

Position title: Management Executive

Reports to: Store Manager / Area Operations Manager

Position summary: The Sandwich Artist® greets and serves guests, prepares product, maintains food safety and sanitation standards, and handles or processes light paperwork. Exceptional guest service is a major component of this position.

Tasks and responsibilities:

• Exhibits a cheerful and helpful manner while greeting guests and preparing their orders.
• Demonstrates a complete understanding of menu items and explains them to guests accurately.
• Uses Point of Sale system/cash register to record the order and compute the amount of the bill. Collects payment from guests and makes change.
• Performs Cash-In Procedure- accounting for all forms of money, bread, etc., during the shift.
• Prepares food neatly, according to formula, and in a timely manner.
• Checks products in sandwich unit area and restocks items to ensure a sufficient supply throughout the shift.
• Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up
• Cleans and maintains all areas of the restaurant to promote a clean image. Understands and adheres to the 3-step method for cleaning
• Understands and adheres to all quality standards, formulas and procedures as outlined in the SUBWAY® Operations Manual.
• Maintains a professional appearance and grooming standards as outlined in the SUBWAY® Operations Manual.
• Task to be in charge of a shift.
• Performs light paperwork duties as assigned.
• Completes University of SUBWAY® courses as directed.

Prerequisites

Education: Bachelor Degree from recognised university.

Experience & Skills: No pre-requisite experience. Ability to understand and implement written and verbal instruction.

Physical: Must be able to work any area of the restaurant when needed and to operate a computerised Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.