Total 674 F&B / Tourism / Hospitality job vacancies in Singapore - Woodlands - NorthCoast

Job Description & Requirements

• To cook high quality traditional authentic Bangladesh food, speciality in Bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook Bangladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• To maintain quality of food
• A deep understanding of authentic Bangladesh food preparation.
• Capacity to work under pressure during the extremely busy period.

Chef De Partie - Pastry

FNP, world’s largest florist chain and leading online gifting portal with its delivery services in India, UAE and is now in Singapore. Having pioneered in the concept of social expression through flowers and gifts in India, it has become a name synonymous with love, emotions and celebrations. As top-rated online cake shop in Singapore, FNP Cakes brings you a delectable assortment of flavours that will tantalise taste buds and warm hearts. With rich chocolates to luscious fruits, our cakes are baked to perfection.

The successful candidate will define and execute efficient operational performance that will maximise performance and quality control of products from order to post delivery. This is a central kitchen. He or she will report to the sous chef.

About the Job

• Follow orders and advice instructed by Supervisor/Junior Sous Chefs to perform job task following directions, completed within acceptable time frame
• Manage inventory and liaise with the relevant department for purchasing
• Responsible for daily preparation, production and storing of raw materials/finished good while maintaining costs and ensuring consistency quality of products
• Maintain a lean, orderly and sanitary cooking station that adheres to health and safety standards
• Maintain ISO 22000 /HACCP/HALAL records as required
• Supervise the Commies Chef

The Ideal Candidate

• Minimum 5 years’ experience working pastry/cakes in a catering company, bakery, cake shops or the like
• Good knowledge of various cakes, pastries, cookies, chocolates and other desserts
• Comfortable in a fast-paced and rapid-growth environment
• Knowledge of local trends, taste and flavour profile is a bonus
• Should be able to finish Cakes [cream based , mousse based and cheese cakes ]
• Good time management skills
• Proactive and highly organised , able to work unsupervised

FNP, world’s largest florist chain and leading online gifting portal with its delivery services in India, UAE and is now in Singapore. Having pioneered in the concept of social expression through flowers and gifts in India, it has become a name synonymous with love, emotions and celebrations. As top-rated online cake shop in Singapore, FNP Cakes brings you a delectable assortment of flavours that will tantalise taste buds and warm hearts. With rich chocolates to luscious fruits, our cakes are baked to perfection.

The successful candidate will define and execute efficient operational performance that will maximise performance and quality control of products from order to post delivery. This is a central kitchen. He or she will report to the Head Chef or Sous Chef.

About the Job

• Coordinating office activities and operations to secure efficiency and compliance to company policies.
• Create and update records and databases with personnel, financial and other data.
• Submit timely reports and prepare presentations/proposals as assigned.
• Assist colleagues whenever necessary.
• Check orders for accuracy, confirm quality, quantity and specifications
• Ensure employees are following all food safety and basic hygiene standards.
• Filling out and maintaining proper paperwork.
• Complying with any and all standards, internal policies and legal regulations that apply to the finished product.
• Comparing finished products to original patents.
• Ensure compliance with HACCP and ISO22000 standards.
• Able to work within tight timelines and be responsive to Company matters

The Ideal Candidate

• Good level of understanding and spoken English
• Knowledge of health and safety compliance.
• Preferably with experience working in hotel or tourism industry
• Strong computer literacy on Microsoft Office Excel
• Manage internal and external contractors for equipment maintenance.
• Comfortable in a fast-paced and rapid-growth environment
• Good time management skills
• Proactive and highly organised, able to work unsupervised

• Produce a variety of marketing materials to increase brand visibility and educate institutional clients on Ceffu’s value proposition, including but not limited to blog articles, social media content, sales collateral, swag, webinars, and newsletters.

• Stay on top of the latest industry news and provide consistent updates to our internal stakeholders and external institutional custody audience.

• Monitor and synthesize platform analytics into actionable insights that will drive our overall content strategy.

• Help maintain an active content calendar and provide input in ways we can improve our existing processes.

• Manage our marketing website and existing social media channels, and provide input as needed on other ways to increase our reach online.

• Act as the marketing owner for the Ceffu brand internally, managing internal stakeholders and regular communication.

-Order supplies to stock inventory appropriately

-Verify and endorse all incoming products & raw materials

-Help in the preparation and design of all food and drinks menus.

-Produce high quality plated both design and taste-wise

-Assist in preparation, washing, peeling, chopping, cutting all food ingredients.

-Cleaning the food preparation equipment and other kitchen tools, housekeeping.

-Ensuring the food preparation areas are clean and hygienic.

-Comply with and enforce sanitation regulations and safety standards

-Resourcefully solve any issues that arise and seize control of any problematic situation

-Monitor portion control to meet requests and minimize waste

-Maintain a positive and professional approach with customers

-Ready to work any shift.
-Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 3 years of previous experience in serving in restaurant

·Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Marketing Manager Job Description

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

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

Marketing Manager Responsibilities

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

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

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

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

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

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

· Analyze consumer behavior and adjust email and advertising campaigns accordingly

Marketing Manager Requirements

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

· Sound understanding of marketing fundamentals and tactics

· Creative thinking and problem-solving ability

· Leadership and project management skills

· Knowledge of digital marketing and social media marketing strategies

· Excellent verbal and non-verbal communication skills

· Proficiency with marketing tools and software

· Proficient in marketing research and statistical analysis

· The ability to work under pressure.

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

Main Duties and Responsibilities

We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Executive Chef with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Sales Assistant Manager Job Description

We are looking to employ a highly driven assistant sales manager to assist the sales manager with the day-to-day running of our store. The assistant sales manager’s responsibilities include developing strategies to improve sales, effectively handling customer complaints, and assisting with the recruitment of sales staff. You should also be able to delegate tasks to the sales staff in the absence of the sales manager.

To be successful as an assistant sales manager, you should demonstrate exceptional leadership skills and ensure that sales staff comply with company policies and guidelines. Ultimately, a top-performing assistant sales manager should be able to achieve excellent customer service at all times.

Sales Assistant Manager Responsibilities:

• Continually meeting or exceeding sales quotas.
• Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets.
• Monitoring the performance of the sales team.
• Ensuring that the store is clean and well-maintained at all times.
• Building and maintaining good working relationships with customers.
• Identifying opportunities and strategies to increase sales.
• Regularly attending sales meetings and training sessions.
• Ensuring that the store is adequately stocked with company products.
• Performing all duties of the Sales Manager in cases of absence or emergency.
• Updates managers by consolidating, analysing, and forwarding daily action summaries.
• Assist with the sales process by maintaining a fully stocked store.
• Recommend and display items that match customer needs.
• Manage point-of-sale processes.
• Maintain an up-to-date knowledge of product features and sales promotion
• Tracks sales expenses by tracking, consolidating, analysing, and summarising expenses, and forwarding for reimbursement.
• Update customer records in the company database as required
• Perform any other duties assigned by the director.

Sales Assistant Manager Requirements:

• High school diploma or GED.
• Bachelor’s degree in marketing, communications, or related field is advantageous.
• Proven experience in sales and customer service.
• Proficient in all Microsoft Office applications.
• The ability to work in a fast-paced environment.
• Excellent problem-solving skills.
• Strong management and leadership skills.
• Effective communication skills.
• Exceptional customer service skills.
• The Ability to multitask and work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).
• The ability to work under pressure.

About the job

Reporting to the SFM & Bistro Manager, you support the daily operations of Swedish Food Market & Bistro with good housekeeping in the work area, delivering food of exceptional quality and providing excellent service to our IKEA customers.

Your assignment

• Taking orders through the cash registry at Bistro and Swedish food market.
• Processing food orders through the bistro counter.
• Assisting with preparation of meal ingredients and ensuring the food preparation area are clean and hygiene.
• Proper cleaning and sanitizing of all food preparation areas according to established standards of hygiene.
• Assisting with unloading of delivered food supplies and check for stock inventory and ensure accuracy of inventories.
• Actively practice First-In-First-Out (FIFO) in all products to ensure proper rotation of freshness and quality in the area of food preparation.
• Adhere to existing operating procedures and ensure high levels of Quality, Service and Cleanliness (Q.S.C.) with conformance to Food, Safety and Hygiene practices.
• You execute store operations and do your part to ensure operations are in line with the Functional Commercial Review Standards.

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

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations

·Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in F&B industry

·· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Willing to work OT on weekends and public holiday.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Assist in daily operations
• Ensure that the restaurant and kitchen is properly maintained and clean
• Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
• Regular checks with customers to gather feedbacks
• Resolving of conflicts in a professional way

Qualities we seek are:

·Positive attitude and commitment to excellence

·Respective skills in functions to be performed

·Excellent interpersonal and communications skills

·Team work

·Willing to learn and able to work under pressure

·Experience in F&B Operations,

·Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B 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.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• 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.
• Performs any other duties and responsibilities that may be assigned.

• Engage in daily meetings, take meeting notes, and follow up with cross-functional teams.
• Support partnership conversations, maintain documentation, and facilitate effective communication and relationships with external partners.
• Foster close internal collaboration with the product, marketing, and design teams.
• Track market trends and categorize useful information daily.
• Collect and follow up on project information under guidance.
• Using data driven decisions to Identify high-quality channels and help connect the team with KOLs,PR channels, projects, etc.
• Assist in handling unexpected situations, including communicating with external stakeholders and internal teams, ensuring effective information transfer across different parties.
• Efficiently complete other tasks assigned by the team leader.

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• 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.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• 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.
• Performs any other duties and responsibilities that may be assigned.

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Requirement for Driver:

• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi-task and work under pressure
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Able to work in a team with people from different backgrounds
• 8 years and more experience.
• Above 32 years old

• System design: You will be able to think about how the services are built, communicate with each other and with third parties
• Feature development and optimization: You will be owning backend features that support all our platforms (extension, mobile, and desktop)
• Infrastructure: You will help to define how Trust Wallet runs and deploys backend services to our millions of users
• Team building: You will be working with the team to create and foster a culture of raising the bar with each new hire
• Interfacing with users: You will be interfacing directly with end-users and developers building on Trust Wallet – supporting them and collecting feedback to inform the direction of the product

Summary of Responsibilities:

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

• Conduct market research to identify consumer preferences, market trends, and competitive landscapes
• Analyse data from various platforms to provide informed proposal to meet commercial and business goals
• Review competitors for each F&B product to create in-depth marketing strategies to promote food and beverage products, including menu items, drinks, and culinary offerings.
• Develop marketing calendar for each F&B stream, ensuring timely and accurate execution of each initiative through coordinating with relevant teams
• Work to enhance the brand image of each F&B establishment by ensuring a consistent and appealing online and offline presence.
• Manage and allocate the marketing budget effectively to achieve desired results and a strong return on investment
• Source and collaborate with relevant partners and supplier to create unique guest experiences and events
• Plan F&B marketing campaigns with marketing team and agencies to cover digital marketing, social media, email marketing, and traditional advertising, to increase brand awareness and sales
• Host and entertain media, food bloggers, and influencers to drive positive coverage and beneficial commercial outcomes
• Monitor and analyze the performance of marketing campaigns and prepare regular reports to evaluate the effectiveness of different strategies
• Initiate partnerships drive business synergy and reduce costs
• Host prolific partners and industry players for continual engagement while seeking opportunities for mutually-beneficial collaborations

Roles and responsibilities

Kitchen Helper

Requirement

· At least 1 year working experience in kitchen

· Able to liaise with mandarin speaking associates

Work location: airport

Working hours: 9:00am – 9:00pm

Salary: 1600-1800, salary increase after probationary period

Interested applicants are invited to submit their resume via WhatsApp: +6596147117

Roles and responsibilities

Cook noodles and kitchen helper

Requirement

· With or without experience

· Can start work immediately

Work location: Central Bahru

Working hours: 7am - 6pm, with a one-hour break in between

Accommodation/working meals/subsidy: Provide accommodation and food

Salary: 2000-2800 after the probationary period adjustment

Interested applicants are invited to submit their resume via WhatsApp: +6596147117

Admin
6 days work week
Sunday to Saturday: Shift work (Depends on Schedule)
Salary: $1800 - $2200
Qualification: Min GCE ’O’ level
Experience: Good interpersonal and communication skills
-Assist the golf events and tournament operations
-Manage club golf booking system including queue and balloting systems
-Prepare daily billing and day end closing for members guests

F&B Service Crew
6 days work week
Working Hours: Shift work (Depends on Schedule)
Salary: $1855 - $2100
Qualification: Min GCE ’O’ level
Experience: 1 year of relevant experience preferred
- To provide service to the members/ guests
- To ensure the proper setup of the tables
- To maintain high standard of personal hygiene at all times

If interested, kindly send your resume to 88109109

EA License No: 21C0626
EA Personnel: Khoo Li Wei
EA Personal Reg No: R23118433