Total 483 F&B / Tourism / Hospitality job vacancies in Tampines, Singapore

• 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.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• 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 preparations, presentation and storage to ensure food health and safety compliance
-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

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.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house 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 3 years of previous experience in serving.

· Must be able to work night shift and split shift

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

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

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.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house 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 3 years of previous experience in serving.

· Must be able to work night shift and split shift

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

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able 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

• 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

Born from a single question, innovation is in our DNA. Having recently celebrated our 10-year anniversary, we are a diverse and quality-conscious company, which has set itself the goal of transporting temperature-sensitive medicines in a more reliable and sustainable way. Long story short, we help save lives and preserve the environment.

Our goal? To continue to advance towards zero loss in the pharma supply chain, worldwide.

If you're a Repair and Maintenance Manager within APAC who has a strong continuous improvement mindset and experience in repair processes - this could be the role for you:

Here's what you'll do:

• Coordinating the worldwide repair stock
• Coordinate Repairs with Service Centers
• Inventory Management for Repair Material
• Daily SC container to be overhauled stock level check
• Internal Training of Repair processes
• Monitor and control repair center activities, quality repair check, repairing process improvement, cost optimization, etc.
• Collaborate with coworkers and third-party agents to ensure efficiency, excellent operational service, and continued customer relationship development
• Involved in preparation and/or attendance in partners business reviews
• Updating, maintenance and cleaning of Master data in IT System. And supporting on the further improvements.
• Execution and monitoring of all repair transportation material and to be overhauled container movements
• Training/Onboarding of new repair centers worldwide
• QBR`s with most important suppliers
• Repair Station visits and trainings (if requested)

This is what you'll need:

• Minimum commercial apprenticeship and/or bachelor’s degree
• Freight Forwarding Background
• Familiarity with domestic and international geography including countries and major cities
• Ability to work in a fast-paced and deadline-driven office environment
• Excellent verbal & written communication skills in German & English
• Phone etiquette
• Ability to multi-task, prioritize, and manage time effectively
• Proficient in Microsoft Office (Word, Excel, and Outlook)
• Extreme attention to detail, including the ability to predict and circumvent issues before they occur and taking the proper corrective action
• Ability to be highly productive while keeping cool under pressure

What we can offer you:

• Flexible working hours for work/life balance
• Interdisciplinary and varied projects
• Diverse and global work culture/ environment
• Possibility to work for an environmentally conscious company
• Unique opportunity to actively shape processes

Why SkyCell:

We are looking for people who challenge the status quo and thrive on making a difference to people and the world around us. That’s where our Operations team play a pivotal role and you could be a part of it.

Our Operations Team is responsible for the Transportation, Warehousing and Logistics Procurement part of SkyCell. We ensure that SkyCell containers always perform to their best by coordinating processes with the Service Centers and Positioning partners. We are monitoring each unit closely through our global network of Service Centers and partners that are carefully evaluated and trained in all relevant processes. Furthermore, we make sure that our units are available at any time, at any destination as per our customer’s needs. We manage actively our reverse logistics, taking into consideration costs, lead time and Service Center capabilities. We build up customs processes and optimize our growing network on regular base. Additionally, we make sure that temperature data logging of our units is running smoothly in order to track the containers and reliably provide customers with data of their shipments.

We are Innovative Award Winners:

We’re driven by our core values and guided by our collaborations, purpose, and employees. Our commitment to changing the face of medical supply chains, making them safer, more secure, and more sustainable resonates strongly with every one of our employees; we’re therefore incredibly proud to have been certified as a Great Place to Work alongside being awarded a sustainability rating of Platinum by EcoVadis.

If you would like to know more about us, visit www.skycell.ch and search #WeAreSkyCell on LinkedIn.

To become part of our journey and make a difference – click apply and we will be in touch!

Please contact Lucy Slough, Talent Acquisition Specialist if you have any questions ([email protected]).

SkyCell AG is proud to be an equal opportunities employer, we celebrate and support diversity and are passionate about creating an inclusive environment for all employees. We do not discriminate based upon race, religion, colour, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, age, disability, or any other applicable legally protected characteristics.

For this position we only consider direct applications

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house 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 3 years of previous experience in serving.

· Must be able to work night shift or split shift

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

As part of our continued growth and expansion, Binance Labs is looking for a Token/crypto Investment Associate to join our team with a focus in sourcing and evaluating deals for our Binance Labs team:

• Proactively source and identify new investment opportunities within the blockchain and cryptocurrency ecosystem.
• Qualify inbound leads for the firm by meeting with top crypto founders and management teams.
• Ensure a strong and continuous pipeline of potential investment opportunities.
• Execute on due diligence, helping the team evaluate new investment opportunities via market research, product reviews, competitive analysis, metrics analysis, customer/user reviews and technical diligence.

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

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

JOB DESCRIPTION:

• In charge of a full sets of account for 2 active companies, 2 dormant companies
• Submit Monthly Management Report and Weekly Sales Report
• Review of AP, AR, GL and posting of month end journal entries
• Ensure accuracy of accounts records
• Bank Reconciliations
• Preparation of GST submission
• Assist to update Finance SOP periodically
• Assist in annual audits for 1 active company
• Assist in Grant Submissions
• Render administration and operational support

JOB DESCRIPTION:

• In charge of a full sets of account for 2 active companies, 2 dormant companies
• Submit Monthly Management Report and Weekly Sales Report
• Review of AP, AR, GL and posting of month end journal entries
• Ensure accuracy of accounts records
• Bank Reconciliations
• Preparation of GST submission
• Assist to update Finance SOP periodically
• Assist in annual audits for 1 active company
• Assist in Grant Submissions
• Render administration and operational support

Within the SAP Logistics team, you will be responsible for:

• Understand and analyse business requirements and translate them into system requirements, configurations, and customization.
• Design, configure, test and support technical solutions on SAP (two of the following modules required: SD/LE/ MM/PP/WM)
• Collaborate with other functional consultants within TeamWork and externally with other system integrators.
• Prepare and support data migration.
• Provide training to business users.
• Support Go live and Hypercare phases with project team.
• Participate in all project activities with multidisciplinary teams.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the places 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 or split shift

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

A brand new Halal takeaway kisok looking for inspiring candidates to join us!

Location:

•⁠ ⁠A Brand New Shopping Mall at Pasir Ris MRT

Job Description:

•⁠ ⁠Taking sales orders from customers

•⁠ ⁠Basic food preparation

•⁠ ⁠Ensuring the outlet daily operation & cleanliness

•⁠ Responsible for outlet opening and closing

•⁠ Assist in day-to-day outlet operations

•⁠ Ad-hoc duties assigned by Oultet Manager

Full Time:

•⁠ ⁠44 hours/5.5 days a week

•⁠ ⁠Flexible work timing /off day

•⁠ ⁠OT will be paid after 44 hours

•⁠ ⁠Starting from $2,000/- up

Job Requirements:

•⁠ ⁠Candidates with relevant working experience in the F&B industry.

•⁠ ⁠No F&B experience but with a positive & learning attitude would be welcomed.

•⁠ ⁠Passionate, service-oriented & excellent team player.

•⁠ ⁠Able to communicate effectively in Basic English and/or Malay.

Interested candidates, please kindly whatsapp us for more details @ 9389 0909

Responsibilities:

Product Development
• Conduct research/develop new food products in relation to ice-cream and gelato concepts suitable for Retail and restaurant applications.
• To improve quality, taste, presentation, shelf-life and yield of ice-cream and gelato products
• Conduct feasibility studies to determine if product is viable to produce and identify potential market/customers
• Conduct sensory evaluation of food products and raw materials suitable for use
• Assess and develop packaging concept to complement end product suitable for commercial launch
• Work with and support Sales & Marketing department, pastry for product development and launch

Product Improvement and Quality Control

• Identify products which require improvements and cost cutting either through change in raw materials, production processes or packaging

• Verify quality of raw materials, recipes, production processes and handling

• Conduct and supervise production trials and shelf life studies

• Involve in Audits, Training and regulation evaluation

Product and Technology Transfer:

• Issue recipes with process flow charts to Production Team
• Issue product specifications to Customer
• Issue BOMs to Costing Team
• Verify and Implement Processing/Production Methods and establish SOPs
• Complete transfer of recipe and processes to Production team
• Provide online support to Production and company Team to trouble shoot where necessary.

Remarks- Fresh Graduate are welcome.

Job Description:We are currently seeking dedicated and enthusiastic individuals to join our kitchen crew at our food kiosk based at Whitesands. As a Kitchen Crew Member, you will play a crucial role in ensuring the smooth operation of our kitchen and delivering exceptional service to our customers.

Responsibilities:

• Opening and closing of stall
• Prepare and cook menu items in accordance with recipes and quality standards
• Maintain cleanliness and sanitation standards in the kitchen area
• Assist in receiving, storing, and stocking inventory
• Follow proper food safety procedures
• Work collaboratively with team members to ensure efficient workflow
• Provide friendly and helpful customer service as needed
• Perform other duties as assigned by the management team

Requirements:

• Previous experience in a kitchen environment highly preferred
• Ability to work in a fast-paced environment
• Strong attention to detail and cleanliness
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and holidays as needed
• Food handler's permit or willingness to obtain one

How to Apply:Please submit your resume and a brief cover letter outlining your relevant experience and why you would be a great fit for this position to [email protected] .

Join our team and be part of a dynamic and exciting work environment where you can learn and grow while providing delicious food to our valued customers! We look forward to hearing from you.

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

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

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

Training, Learning and Development of the Team

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