Total 689 F&B / Tourism / Hospitality job vacancies in Singapore - Woodlands - NorthTech

Head of sales & Marketing takes ownership of the overall performance, direction and coordination of the Sales & Marketing Department. He/she typically involves overseeing the sales and marketing strategies of a company to drive growth and revenue.

Job Description

· Manage social media platforms

· Setting Sales and marketing KPI’s to manage activity within the team

· Identify and explore new market opportunities

· Making analysis about market, competitors and the different trends

· Establishes cordial and mutually beneficial relationship with new and existing clients

· Prepare annual marketing plan, timeline to meet project objective and increase sales

· Organize press event, awareness and promotional program

· Able to lead the Sales & Marketing team and ensure personal and team target is met

· Promotions and other misc.

· Generate content for digital marketing and social media platforms.

· Suggest promotions

· Other ad hoc duties as assigned by management

Experience

· At least 3 years of marketing communication experience with a proven track record in a fast-paced environment. preferable in F & B or service industry

· Bachelor’s degree (or equivalent) in marketing, business, or related field

· Strong working knowledge in F&B with proven track record in Sales

· Relevant managerial experience preferred

· Strong interpersonal and relationship management skills with all levels of stakeholder

· Able to work in a fast-paced environment and meet deadlines

· Proficiency in Mandarin would be an added advantage due to the need to liaise with Mandarin-speaking stakeholders

outh Indian cooks to assist the head cook in the daily operation of the kitchen including preparing and cooking Authentic South India cuisine

Monitor food production, safety and hygiene practise

Mixing and preparing of South Indian spices for cooking for the next day

Must be willing to work on weekend and public holidays

Willing to start work very early in the morningHave good skills and knowledge in Authentic South Indian cuisines (Veg/Non Veg)Authentic Chettinad cuisine, varieties of BiryaniAble to make South Indian Tiffin – Prata, Dosa, Varieties Rice, Appam, Idli, Pakoda, Chapatti, Vadai, Sambar and varieties of ChutneyKnowledge of Malaysian Indian cuisine will be an advantageKnowledge of making sambal for Mee Goreng

Have interpersonal skills and team player Have min of 7 years relevant working experience

Graphic Designer will play a creative role in developing creative concepts that align with our brand ethos and resonate with our target audience, with the aim of enhancing our brand presence and driving business growth.

Job Description

· Conceptualize, design and create various types of digital and marketing objectives

· Work closely with Marketing team to articulate and execute design decisions

· Participate in photography session and selection for new menu and promotions

· Liaise with print vendors for production of marketing materials

· Assist in design and production of promotional materials and communications collaterals such as advertisement, brochures, packaging and posters.

· Develops and delivers appealing and compelling designs in alignment with company’s creative designs and brand values.

· Oversees assignments within stipulated datelines

· Support APAC marketing needs

· Ad hoc duties as assigned

Experience

· Min 3 years of experience as a Graphic Designer, preferably within the F&B industry or related field.

· Proficient in graphic design software such as Photoshop and Illustrator.

· Strong typographical skills

· Able to multi-task and work within tight timeline

· Strong communication skills with the ability to articulate ideas and collaborate effectively with cross-functional teams.

· Works independently with little direct supervision

· Detail-oriented with a keen eye for aesthetics and design consistency.

· Displays effective multi-tasking and time management skills

· Flexibility to adapt to changing priorities and project requirements.

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Receiving feedback and making improvements where necessary.

Qualifications:

• Proven experience as a Chinese Chef with expertise in 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.

TAN CHOON HAU

EA Licence 18C9251

EA Reg No. 1988835

We are seeking an experienced and detail-oriented Finance Controller to join our team. The ideal candidate must be fluent in Chinese to communicate with our Mandarin speaking colleagues and employer. The ideal candidate should possess a strong background in senior finance management in the top-tier hotels.

Key Responsibilities:

Oversee the financial operations of the company.

Ensure compliance with accounting standards and regulatory requirements.

Collaborate with different departments to support financial decision-making.

Provide strategic financial advice to senior management.

Qualifications:

Bachelor's degree or above in Accounting, Finance, or a related field.

Fluent in Chinese (written and spoken) is a must to communicate with our Mandarin speaking colleagues and employer.

Experience in the hotel industry is a strong advantage.

CA, ACCA, CPA qualification is preferred.

Strong analytical, problem-solving, and communication skills.

About the Job: 

• To perform tasks that require prolonged standing duration
• Ensure compliance to Food Safety and Hygiene practices
• Attend to customers’ needs and requests in a pleasant manner
• Ensuring products are in perfect condition and correctly priced at all times
• Upkeep cleanliness and hygiene standards at all times
• Fast food/Café with cashiering experience and able to perform manual chores
• Able to work on rotating shifts and support retail operation peak periods on public holidays and both Saturdays and Sundays

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.
• Performs any other duties and responsibilities that may be assigned.

Main Duties and Responsibilities

The Housekeeper Supervisor is responsible for overseeing and coordinating the daily operations of the housekeeping department to ensure that all guest rooms and public areas meet the exceptional standards expected of our brand.

Key Responsibilities

• Responsible for ensuring cleanliness and upholding the standards required for our rooms.
• Conduct inspections to ensure compliance to our standards and implement initiatives to enhance such standards.
• Assign Housekeeping staff with their respective schedules and ensure that their work follows the Resort’s standards and protocols.
• Responsible for enhancing our guests’ satisfaction by addressing and resolving guest complaints related to housekeeping services in a prompt and professional manner.
• Manage and maintain our housekeeping supplies, including hotel linen, cleaning supplies and other associated assets.

Job Requirements

• Diploma or professional certification in Hospitality / Hotel Management or an equivalent professional qualification in a related field.
• 3 to 5 years’ experience in a similar capacity, preferably in a property of similar standing.
• Strong interpersonal, leadership and communication skills.

Main Duties and Responsibilities

As the Resort’s Executive Pastry Chef, you will spearhead the development and creation of pastries that reflect our Resort’s taste and appeal. Combining years of culinary expertise and artistry, the Executive Pastry Chef will provide our guests with an exquisite sensory culinary journey, showcasing creativity, innovation and the Resort’s high standards of quality.

Key Responsibilities

• Menu Development - Create pastries and dessert menus that reflect the Resort’s uniqueness while also catering to our guests’ preferences. In performing this role, the Executive Pastry Chef will need to apply creativity, innovation and artistry to create signature offerings which are unique to the Resort.
• Guest Experience – Partner with the culinary team to create memorable dining experiences through exceptional pastry presentations and personalized dessert offerings.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 7 to 10 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.

Description & Requirements

We are looking for a highly experienced Senior Operations Manager to lead and optimize our operations. The ideal candidate must be fluent in Chinese to liaise with counterparties from Mainland China and have 5 years or more of experience in a senior operational management role within a top-tier international luxury hotel. A Bachelor's degree or above is required.

Key Responsibilities:

• Manage and oversee daily operations to ensure efficiency and excellence.
• Coordinate with various departments to improve operational processes and performance.
• Ensure compliance with all regulatory standards and operational protocols.
• Lead and mentor the operations team to achieve business objectives.

Qualifications:

• Bachelor's degree or higher in Hospitality, Business Management, or a related field.
• Fluency in Chinese (written and spoken) is mandatory for liaising with counterparties from Mainland China.
• 5 years of experience in senior operations management within a top-tier international luxury hotel is mandatory.
• Strong leadership, problem-solving, and communication skills.

Main Duties and Responsibilities

We are seeking an accomplished and highly service-oriented individual to join us as our Concierge Supervisor.

Key Responsibilities

Guest Service Excellence:

• Monitor and ensure the delivery of exceptional service to all our guests, handling complex and high-profile requests with professionalism and discretion.
• Address and resolve guest concerns and complaints promptly, striving to exceed their expectations and enhance their stay

Operational Management:

• Oversee daily concierge operations, including managing guest requests, reservations, and special arrangements.
• Ensure efficient use of resources and adherence to departmental policies and procedures.

Team Supervision:

• Supervise and coordinate the activities of the concierge team, ensuring adherence to the Resort’s service standards and operational procedures.
• Provide training, guidance, and support to concierge staff, fostering a high-performance culture and enhancing team skills.

Job Requirements

• Diploma in Hospitality or equivalent professional qualification
• 3 – 5 years of experience in Guest Relations or similar, preferably in a luxury hotel or resort setting, with at least 1 year in a Supervisory role.
• Able to handle high-pressure situations with professionalism.
• Strong leadership and management skills.
• Strong organizational and time-management skills.
• Excellent interpersonal and communication skills.

Main Duties and Responsibilities

The Spa Supervisor and Trainer will be responsible for ensuring that we provide professional Spa Treatments to our guests. The incumbent will also be responsible for overseeing the daily operations of the spa, ensuring the facility is efficient, cost-effective and profitable.

Key Responsibilities

Training and Evaluation

• To monitor and assess the technical performance of therapists and to schedule training where necessary
• To read and understand negative guest comments and to take corrective measures.
• To work with the Group’s Training Manager in our Spa Academy, to identify training needs of respective outlets and to draw up a suitable training program.

Operations:

• Ensure through effective supervision, that services offered at the Spa are carried out with efficiency and courtesy.
• Oversee, supervise and monitor all facets of daily operations.
• Ensure all guests and visitors to Spa leave with a pleasant experience.
• Assist to interview, hire, supervise and evaluate therapists.
• Conduct daily inspection tours of the spa
• Ensure that our premise is clean and well maintained at all times.
• Assist our Spa Associates during peak periods and during shortage of manpower

Quality of Services

• Ensure that the treatment procedures are adhered to by all therapists
• Ensure that standard room set-up is maintained at all times
• Check that guest supplies are well maintained by therapists
• Be responsible for the preparation of products for treatments
• Ensure that preparation of products are done hygienically and according to recipes
• Ensure that all bottles (oil, gel, shampoo, body lotion) are washed regularly and the contents are fresh

Job Requirements

• Diploma or ITE Certification in Business Administration, Hospitality Management or a related field, or a relevant certification in spa management and treatment where needed
• Minimum of 3 years’ experience, preferably with a proven track record in a similar capacity and in an establishment of a similar standing. Pre-opening experience would be useful.
• Excellent knowledge of spa operations, spa management, treatments and other related aspects.
• Strong interpersonal, communication and organizational skills.

Main Duties and Responsibilities

The Spa Supervisor (Operations) will be responsible for the day-to-day management of spa operations, ensuring a seamless and luxurious experience for our guests. This role involves supervising spa staff, managing scheduling, maintaining high standards of cleanliness and service, and implementing operational procedures to enhance overall guest satisfaction.

Key Responsibilities

Strengthen and promote service excellence

• Be fully conversant with all our products and services to ensure we can respond to any feedback and requests from guests. In performing this role, the Spa Supervisor should provide alternatives and suggestions whenever required.
• Provide personalized service by addressing guests by name and interacting with them on a professional and personalized level.
• The Spa Supervisor will be also responsible for promoting guests’ satisfaction.

Ensure efficient operations

• Accurately report all guests’ bookings for Spa services in accordance with departmental procedures.
• Ensure the security and safety of all Spa areas and facilities, and to be responsible for Spa operations.

People Management

• Cultivate a strong people culture by investing in the coaching and development of Spa Associates. team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Diploma or ITE certification in Business Administration, Hospitality Management or a related field, or a relevant certification in spa management and treatment where needed
• Minimum of 3 years’ experience, preferably with a proven track record in a similar capacity and in an establishment of a similar standing. Pre-opening experience would be useful.
• Excellent knowledge of spa operations, spa management, treatments and other related aspects.

Main Duties and Responsibilities

We are seeking an accomplished and highly service-oriented individual to join us as our Chief Concierge. The incumber will play a critical role in ensuring that our guests’ experience is aligned to our Resorts’ unparalleled standard of excellence, and in doing so, ensuring that their stay is memorable and exceeds their expectations.

Key Responsibilities

Ensuring Service and Guest Excellence:

• Responsible for ensuring that our brand’s standard of excellence is maintained and exceeded.
• To anticipate and meet guests’ needs and preferences, and tailor services to enhance their stay.
• Responsible for ensuring that all guests are extended a warm, friendly and genuine welcome.
• Handle guest requests and special requirements efficiently.
• Oversee all concierge operations, ensuring the delivery of high-quality and personalized service to our Resort’s guests.

Operational Management:

• Develop and implement policies and procedures to streamline operations and improve guest satisfaction.
• Monitor and manage metrics and guest feedback to identify areas for improvement and develop corrective actions.

People Management

• Lead, monitor and manage the concierge team, providing training and support to ensure adherence to our Resort’s service standards.
• Conduct regular performance evaluations and implement development plans to enhance team skills and service delivery.

Job Requirements

• Diploma in Hospitality or an equivalent professional qualification
• 4 – 6 years of experience in Guest Relations or similar, preferably in a luxury hotel or resort setting.
• Able to handle high-pressure situations with professionalism.
• Strong leadership and management skills.

Main Duties and Responsibilities

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant(s), ensuring a high level of customer satisfaction, and delivering an exceptional dining experience.

Key Responsibilities

• Operations Management: The Restaurant Manager will oversee the daily operations of our restaurant, including front-of-house and back-of-house activities. The incumbent will ensure that the restaurant runs efficiently and meets the highest standards of service excellence that it expected of our Brand.
• Financial Management: Manage the restaurant’s budget, including labor costs, food costs, and other expenses. Monitor and analyze financial performance, including sales, revenue, and profitability. Prepare and review financial reports, making adjustments to improve financial outcomes.
• Compliance and Safety: Ensure compliance with health, safety, and hygiene regulations. Conduct regular inspections to ensure that the restaurant meets all regulatory requirements.
• Guest Satisfaction: Greet and interact with guests to ensure a positive dining experience and address any concerns or issues. Monitor guest feedback and implement strategies to enhance customer satisfaction. Handle guest complaints and resolve issues promptly and professionally.
• People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
• Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.

Main Duties and Responsibilities

As the Seamstress for the Resort, you will be responsible for altering the Resort’s uniforms, linen and guest items, when necessary.

Key Responsibilities

• Perform alterations, repairs, and maintenance on Resort’s linens, uniforms, and guest clothing.
• Maintain and organize sewing supplies and equipment, including fabrics, threads, needles, and sewing machines.
• Perform sewing of new uniforms when required.
• Monitor inventory levels and order supplies as needed to ensure an uninterrupted workflow.
• Inspect all textiles and garments for quality and consistency, ensuring that all work meets the Resort’s high standards.
• Address any issues or discrepancies with repaired or altered items and make necessary adjustments.
• Keep accurate records of all alteration and repair requests, including details of work performed and completion dates.
• Manage and track any special or urgent requests, ensuring timely completion and delivery.

Job Requirements

• 1 – 2 years of similar experience, preferably in a luxury hotel or resort setting.
• Proficiency in using sewing machines and other garment alteration tools.
• Strong attention to details and meticulous with high standard of craftmanship.

As a Operation Supervisor, you will play a crucial role in managing and coordinating the activities of the warehouse team to ensure the smooth and efficient operation of our storage and distribution processes. You will be responsible for maintaining accurate inventory levels, supervising warehouse staff, and ensuring compliance with safety and quality standards.

Job Responsibilities:

• Supervision: Lead and oversee daily warehouse activities, including the work of storemen, packers, and other warehouse staff, ensuring all tasks are completed accurately and efficiently.
• Inventory Management: Maintain accurate inventory records, conduct regular stock checks, and manage stock rotation to minimize discrepancies.
• Quality Control: Ensure all goods received and dispatched meet required quality standards. Address and resolve any discrepancies promptly.
• Safety and Compliance: Ensure compliance with company safety policies and quality standards to maintain a safe working environment.
• Operational Improvement: Identify areas for process improvement and implement changes to optimize warehouse operations.

Requirements:

• Experience: Minimum of 3 years in warehouse operations, including at least 2 years in a supervisory role.
• Education: A diploma in Logistics, Supply Chain Management, or a related field is preferred.

Main Duties and Responsibilities

We are seeking a detail-oriented individual to join us as our Hotel Inventory Officer for the Resort. To incumbent will oversee the Resort’s storage facilities and be responsible for the issuance of inventory in the Resort.

Key Responsibilities

Inventory Management:

• Oversee the daily operations of the storeroom, including the receipt, inspection, storage, and distribution of supplies and equipment. In performing this role, the incumbent is to maintain accurate records of inventory levels.

Receiving Goods:

• Manage the receipt of goods from suppliers, ensuring that all inventories are inspected for quality and accuracy. The Hotel Inventory Officer will ensure that all received items tallies with purchase orders and delivery notes.

Inventory Management:

• Ensure proper storage of inventories to prevent damage or spoilage. Organize stock in an orderly and systematic manner to facilitate easy access and efficient retrieval.

Inventory Control:

• Conduct regular inventory counts to monitor stock levels and identify any discrepancies.
• Report any shortages, overages, or damage to management and take actions as needed.

Job Requirements

• Higher NITEC, NITEC or any equivalent professional qualification
• 1 – 3 years of experience in storekeeping or inventory management, preferably in a luxury hotel or resort setting.
• Strong time management and organizational skills.
• Familiar with inventory management systems.
• Able to lift and carry heavy items as this role is physically demanding.

Main Duties and Responsibilities

The Banquet Manager is responsible for managing all aspects of the Resort’s banquet and event operations. This includes ensuring the seamless execution of functions, maintaining high standards of service and providing a memorable experience for our guests.

Key Responsibilities

• Event Planning and Coordination: Collaborate with our Sales Team to plan and organize events, including weddings, corporate meetings, and other events. In performing this role, the incumbent will coordinate with other departments to ensure a seamless execution of the event, as well as other aspects of the event.
• Operational Oversight: Manage the setup and breakdown of banquet spaces, ensuring adherence to layout and design specifications. Ensure that all equipment, linens, and supplies are in good condition and ready for use.
• People Management: Supervise and train banquet staff, including servers, bartenders, and setup crews. The incumbent will also assign tasks and responsibilities to staff members to ensure efficient service and event execution.

Job Requirements

• Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
• Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensur appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monito food stock and place orders
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

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 restaurant

·Must be able to work night shift and split shift

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

Job Description:

• Prepare/review Group consolidated financial reports by performing consolidation entries, eliminations and adjustments with timely and accuracy in accordance with IFRS/Singapore FRS as well as statutory guidelines.

• Prepare SGX financial and non-financial announcements, director resolution in writing by working closely with Sponsor and Company Secretary for complying to relevant rules and regulations.

• Assist in the Initial Public Offerings (“IPO”), merger and acquisition processes.

• Prepare and manage the management accounts for holding companies.

• Review and ensure the accounts of all subsidiary companies within the Group are closed timely for monthly closing and reporting.

• Liaise with subsidiaries to prepare monthly and yearly reporting pack to meet group reporting requirements and deadlines.

• Assist in arranging Board of Directors and Audit Committee’s meetings.

• Perform financial planning and analytical review (“FP&A”) on consolidated statements.

• Prepare and coordinate for group budget and rolling forecast.

• Prepare Group and Companies’ audited financial statements, annual report, sustainability reporting and statutory reports in adherence to statutory and regulatory compliances.

• Ensure compliance with accounting, tax, listing, GST, statutory & regulatory requirements.

• Liaise with relevant professionals covering external auditor, external auditor, secretary, bankers, tax agent, sponsor etc.

• Responsible for the review and update of Group Polices and on-going improvement on reporting system on group and entities basis.

• Actively involve in transformation and digitalisation processes in order to improve and automate finance process to improve efficiency and enhance data analytic.

• Other ad-hoc duties as assigned.

Requirements:

• Degree in Accountancy/ or other professional qualification equivalent

• At least 5 years of relevant working experience with experience in IPO, group consolidation, audit and SGX listed company preferred

• Strong technical knowledge of IFRS/SFRS and statutory legislation

• Have good communication skills and be analytical, independent, and proactive

• Possess positive attitude and mindset

• Meticulous, hands on, self-motivated and committed with sense of urgency

• Only Singapore Citizens/PR need apply

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

job Description & Requirements

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Requirements:

• Degree/diploma.
• Experience with Mala spicy sauces
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food

Job Responsibilities:

eCommerce Management:

• Develop and manage the eCommerce strategy for trade partners, ensuring alignment with overall business objectives.
• Oversee the execution of eCommerce operations, including product assortment, pricing strategies, promotions, and inventory management.
• Collaborate with sales teams to ensure seamless integration of eCommerce initiatives with offline trade strategies.
• Optimize product listings, ensuring they are compelling, accurate, and optimized for search and conversion.
• Monitor, analyze, and report on key performance metrics (KPIs) for eCommerce and digital marketing activities.

Digital Marketing Strategy:

• Manage and optimize digital advertising campaigns on platforms like social media channels tailored to the FMCG market.
• Develop and execute content digital marketing strategies that enhance brand visibility and consumer engagement within trade channels.
• Utilize tools and data analytics to drive targeted campaigns, customer segmentation, and personalized digital marketing efforts.
• Stay current with industry trends, consumer behaviour, and digital innovations in the FMCG sector, applying this knowledge to enhance performance.
• Work with internal and external teams to create and optimize content that supports both brand and trade partner objectives.
• Ensure that content is tailored to the FMCG audience and adheres to industry regulations and standards.
• Use data-driven insights to refine strategies, improve ROI, and drive incremental sales growth.

Operations Management:

· Coordinate with relevant operational teams to ensure a smooth handover of goods to customers.

· Provide support to operations when needed to ensure seamless executive.

Job Requirements:

• Minimum Diploma in Marketing, Business, eCommerce, or a related field.
• At least 5 years of work experience in digital marketing, with a strong focus in the FMCG industry required.
• Proficiency in eCommerce tools and platforms, including experience with major FMCG retailer websites and marketplaces.
• Demonstrated experience in direct negotiation with buyers and retailers, as well as a comprehensive understanding of consumer channels, is essential.
• Maintain the integrity of the brand image and consistency of voice across multiple channels to ensure the brands stay top of mind.
• Strong understanding of FMCG sales dynamics, trade marketing, and shopper behaviour
• Experience with digital marketing tools and online platforms (e.g.Tiktok, Shopee, Lazada, etc).
• Excellent communication, negotiation, and relationship-building skills.
• Knowledge of FMCG regulatory requirements and industry standards is a plus.
• Ability to work collaboratively in a fast-paced environment and manage multiple tasks simultaneously.
• Strong analytical abilities are necessary, along with the capacity to identify new growth opportunities.
• Must be highly motivated, driven, patient, and possess a positive attitude, contributing effectively as a team player.

Working Hours:

Monday to Friday: 8am to 5pm

Alternate Saturday: 7am to 12noon or 8am to 1pm