Total 1,418 F&B / Tourism / Hospitality job vacancies in client site sgp singapore 14 tuas ave 1

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements.  The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants.  An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience.  Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services 

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Job Responsibilities:

• Develop and maintain strong customer relationships while supporting the contract and business development team in tender / quotation bids.
• Research and Identify new business opportunities and generate leads
• Conduct business presentations and negotiations with clients
• Manage portfolio of existing and potential clients.
• Keep up-to-date with industry trends, market developments, and competitor activity
• To attend site meeting / survey when required
• Assist in the development and execution of any marketing initiatives/campaigns
• Any other duties reasonably required

Requirements

• Preferably with minimum 2years of experience in corporate offices interior fit-out works, facilities management or construction industry
• Good command of written and spoken English
• Good communication and interpersonal skills with all levels of people
• Able to work independently
• Must be proficient in MS Office
• Prior marketing experience is a plus
• Able to understand basic drawings by analyzing and summarizing information given to offer the quote, is a plus

· Assist operations of all HR and Admin functions and duties especially in the area of foreign manpower

• Handle foreign workers payroll, work pass application/renewal and leaves, etc.
• Timely Collection of foreign workers timesheets and attendance records and inputting details into the payroll system accurately
• Managing of staff and foreign workers leave & benefits administration etc
• Submit employee data reports by assembling, preparing, and analyzing data.
• Maintain employee information by entering and updating employment and status-change data.
• Collate staff expense claims and monitor annual / medical leave
• Perform any ad-hoc duties as assigned by superior
• Maintain work pass record tracking and follow-up closely on all work pass transactions
• Deal directly with foreign manpower on daily basis to settle their issues
• Handle company insurances especially for foreign workers workmen compensation and medical and other relevant insurances
• Requisition and maintenance of office suppliers and consumables
• Attend to visitors of all levels
• Perform any other ad-hoc administrative tasks assigned by Director

Requirements

• Min GCE ‘O’ Level
• Min 2 years of relevant working experience
• Proficient in written and spoken English
• Good MS office skills and good knowledge of IT skills
• Must be meticulous
• Experience in Construction Industry preferred

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Assistant Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Sales Manager

We are looking for a high-performing Sales Manager to help us meet our customer acquisition and revenue growth targets by keeping our company competitive and innovative. You will be responsible for maximizing our sales team potential, crafting sales plans and justifying those to plans to the upper management.

Sales Manager Responsibilities

• Achieve growth and hit sales targets by successfully managing the sales team
• Design and implement a strategic business plan that expands company’s customer base and ensure it’s strong presence
• Own recruiting, objectives setting, coaching and performance monitoring of sales representatives
• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs
• Implementing new sales plans
• Present sales, revenue and expenses reports and realistic forecasts to the management team
• Identify emerging markets and market shifts while being fully aware of new products and competition status
• Identifying opportunities and strategies to increase sales.
• Perform any other duties assigned by the director.

Sales Manager Requirements and skills

• BS/MS degree in business administration or a related field
• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets
• Committed to continuous education through workshops, seminars and conferences
• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the organization
• Proven ability to drive the sales process from plan to close
• Strong business sense and industry expertise
• Excellent mentoring, coaching and people management skills Knowledge of data analysis and report writing.
• The ability to understand and follow company policies and procedures.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

- Handing warehouse operation and set up SOP

- Process of PO/DO and shipment

- Housekeeping of warehouse and allocation of work

- Handling supply chain related issue such as tracking of order, vehicles, etc.

- Good with computer

5.5 days work week alterate SAT

Working in tuas with transport at west Mrt

Working Hour ：6days
Salary : $3000 + incentive 400

Location : Tanjong Pagar / Somerset

Job Scope

• Manage transactions with customers’ order using cash registers / Point-of-Sale (POS) Systems.
• Provide excellent customer service
• Ensure stalls comply with all necessary hygiene, health and safety, and licensing requirements.
• Assist in food preparation & daily operations at the back kitchen

PT CHEF ASSISTANT- Mon to Sun - 3am to 9am - NUS Dover Road - $14 per hour - Weekly Pay

This recruitment effort is in collaboration with e2i - Singaporeans or Permanent Residents only

Location : Clementi/ Dover Road

Chef Assistant shall:
-Assisting the Full Time Chef in ensuring quality meals are prepared and delivered in accordance to dietary requirement and food safety standards.

Requirement
- Basic Food & Hygiene Certificate
- Experience in meals preparation and basic cooking

Working Period
- Monday to Sunday - Flexible working days
- 3am to 9am (breakfast timing) - Taxi (in) claimable.
- Long Term Assignment

Payment
- up to $14 per hour
- OT 1.5x after 8 working hours;
- Weekly Payment

Contact Grace 87952790

Job Description:

• Researching new wholesale food suppliers and negotiating prices
• Calculating future needs in kitchenware and equipment and placing orders, as needed
• Managing and storing vendors’ contracts and invoices
• Overseeing restaurant staff performance, ensuring quality dining

Job brief

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Responsibilities

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

• A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Marketing Assistant Manager Job Description

Our company is looking to hire a marketing assistant who will be working closely with our marketing team to develop and implement marketing plans and strategies for our brands. As a successful hire, you will be tasked with helping identify marketing trends and opportunities for growth, as well as creating marketing materials such as white papers and case studies. You will be giving presentations about our ongoing campaigns and provide administrative support to our marketing and sales teams.

To be chosen for this role, you must have a bachelor's degree in marketing, business, or a related field. Prior work experience in administration, sales, or marketing is a plus. Effective written and verbal communication skills and a high level of attention to detail are both important keys to success in this role.

Marketing Assistant Manager Responsibilities:

• Collaborating with the marketing manager, internal teams, clients and partners on marketing strategy.
• Helping identify marketing trends and key opportunities for innovation.
• Learning and working with various types of software for digital marketing.
• Working closely with sales and marketing department.
• Creating marketing materials such as white papers, case studies, and presentations.
• Giving presentations.
• Maintaining a marketing database.
• Providing administrative support to the marketing and sales team.
• Preparing, formatting and editing a range of documents.
• Understanding company product and brand.
• General office duties.
• Creating and interpreting a variety of reports.
• Organizing market research.
• Analyzing questionnaires and other forms of feedback.
• Updating social media accounts.
• Perform any other duties assigned by the director.

Marketing Assistant Manager Requirements:

• Bachelor’s degree in marketing, business or related field.
• Administration or sales and marketing assistant experience.
• Effective written and verbal communication skills.
• A high level of attention to detail.
• Ability to work effectively within a team and independently.
• Experience using computers for a variety of tasks.
• Competency in Microsoft applications including Word, Excel, and Outlook.
• Good organization skills.
• Related job and internship experience.
• Digital marketing experience.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Duties/Responsibilities:

• Manages warehouse inventory and maintains database.
• Coordinates and schedules the movement of products throughout the warehouse including storage and shipment of finished products.
• Implements daily inbound and outbound plan.
• Manages daily flow of goods and storage location, monitor housekeeping of warehouse
• Identifies and reports slow-moving product and with approval, arranges for the removal of the product.
• Directs forklift drivers to store goods in identified areas.
• Manually handles, repacks, or restacks pallets of finished product as needed.
• Documents all related activities and completes forms and reports.
• Ensure safety rule and SOP are followed
• Assist in daily attendance, staff claim, any documentations.
• Verify and submit employee’s overtime claim
• Involve in yearly / monthly / daily stock take
• Performs other related duties as directed.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Excellent organizational skills and attention to detail.
• Basic understanding of or ability to quickly learn company product codes and terminology.
• Thorough understanding of warehouse policies and procedures.
• Good analytical skills and ability to make sound judgments relative to inventory.

Requirement

• High school diploma or equivalent required.
• At least two years of work experience in a warehouse required.
• Experience with WMS system is a plus
• Ability to move around the warehouse.
• Company transport from Lakeside MRT
• 5.5 days work week

COMPANY DESCRIPTION

As Singapores leading supermarket retail player and a household name close to all, we have grown with you over the years. It is now your turn to grow an exciting new career and fulfil your aspirations with us. Join us as we embark on a journey to make lives better for our customers, community, environment and employees.

At NTUC FairPrice, we offer you more than just a job. We are committed in giving our employees a rewarding career through comprehensive development opportunities. We promise a wonderful workplace culture with ample opportunities for growth at different levels of your career. Every of our 10,000 employees across Singapore is important.

If the prospect of working in an organization at the forefront of retail technology and innovation excites you, look no further.

Grow your career with us today and make a difference.

RESPONSIBILITIES

This Role will be responsible for supervising the Production and distribution of Fish & Seafood, Poultry & Beef. He/She will lead the respective organization with regards to the everyday pertaining to:

• Employee safety and Quality
• Training and capability
• Shift planning and supervision
• Operational KPIs such as: Fulfillment on time, Yield/Shrinkage, Cost for unit of transformation
• Assist and Drive and assist in continuous improvement
• The immediate focus will be to co-drive the development and start-up of the new organization and facilities in coordination with the Fresh Food Processing Director, Head of CPU and Process Improvement, QA and Planning Manager.

Key Responsibilities:

Production Operation

• Monitor daily production quantity to ensure output meets the planned targets & target quality
• Re-deployment of production staff in production lines if necessary for better efficiency.
• Serves as an escalation point and resolves complex and diverse operational problems.
• Initiate process improvement within production lines / Department
• Ensure compliance to workplace safety standards and policy at all times.

Assist / Work with Production Planner on:

• Oversee inventory levels of all ingredients and finished products; rebalance inventory regularly.
• Secure the necessary raw materials and ingredients.

Production Administrative

• Coach line leaders / production members to correctly fill up all checklists and production reports.
• Disseminate important information down to all production staffs

Quality Assurance & Control

• Monitor compliance to SOPs, safety regulations and policies
• Ensure corrective actions are monitored and completed for all non-compliant conditions and behaviours
• Work with Preventive Maintenance Team for scheduled inspections / repair of equipment
• Work with QA to ensure food safety and quality of raw materials / finished products.
• Monitor and ensure housekeeping are practiced and maintained

People Management

• Oversee and coach line leaders / production staff on the assigned job scope within the production lines.
• Plan the schedule for production staffs' leaves and facilitate daily production lines deployment
• Coordinate efforts with other departments to ensure smooth operations within the production lines.
• Ensure training conducted for new production member or to help current production members perform better.

• Min. Diploma in Business management or equivalent.
• Min 5 years of relevant experience in Food Production & hands-on
• Able to work in a fast pace environment
• Knowledge of SAP is preferred
• Good understanding of GMP, GHP and SOP
• Experience in handling Seafood, Poultry and Beef/ QSR experience is preferred
• Experience in Leading and/or overseeing planning, plant procurement order fulfilment
• Strong leadership skills in managing big teams

• Work hours: Mon-Fri (8.30am-6pm) (will be required to work midnight shift when necessary)
• Work Location: 680 Upper Thomson Rd, Singapore 787103 (will be shifting to: 7 Sunview Rd, Singapore 627618)

Job Description

We are looking for an experienced and qualified cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Decription

- Perform daily accounting duties including receivables and payables processes, general ledger, tax and bank reconciliation, etc.

- Familiar with building construction accounts;

· Prepare timely month-end closing and reports

- Prepare quarterly GST reporting;

· Consolidate accounts and ensure compliance with accounting standards;

· Manage timely closing process and bank reconciliations

· Support Compliance, Controls, Audit, and Tax matters;

· Liaise with banks on banking transactions;

. Ensure all cash and cheques are being deposited into the bank accordingly

. Assist in ad-hoc assignments

Requirements

* Preferably with minimum 2-3years of experience in building construction

* Good communication and interpersonal skills with all levels of people

* Able to work independently

* Knowledge in MS Office

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

Job Description

• Support the Accounting department by performing daily accounting duties, including processing and recording transactions, fielding communications with clients and vendors, fact-checking, filing etc.
• Assist in month-end closing & Other ad hoc duties as assigned.

Requirement:

1. Candidate must possess at least basic accounting knowledge or related disciplines.
2. Ethical, Self motivation & Willing to learn.
3. Fresh graduate are welcome to apply as training will be provided.

Working location at Toh Guan Road East

5 days work week 8.30am to 5:30pm

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Description & Requirements

Ensuring company policies are followed.

Optimizing profits by controlling costs.

Hiring, training and developing new employees.

Resolving customer issues to their overall satisfaction.

Maintaining an overall management style that follows company best practices.

Providing leadership and direction to all employees.

Ensuring product quality and availability.

Preparing and presenting employee reviews.

Working closely with the store manager to lead staff.

Overseeing retail inventory.

Assisting customers whenever necessary.

Organizing employee schedule.

Ensuring that health, safety, and security rules are followed.

Taking disciplinary action when necessary.

Ensuring a consistent standard of customer service.

Motivating employees and ensuring a focus on the mission.

Completing tasks assigned by the general manager accurately and efficiently.

Supporting Maintaining merchandise and a visual plan.

Maintaining stores to standards, including stocking and cleaning.

management as needed.


JOB REQUIREMENTS
10+years retail experience in a leadership capacity (e.g. management, shift leader, etc.)

Bachelor’s degree or equivalent experience

Familiarity with fashion trends and styles

Ability to effectively train and motivate sales associates

Excellent organizational, problem-solving, project management and communication skills Willingness to show leadership and guidance from the floor

Quick Restaurant Service Crew/ Management Trainee. Full/Part Time. 6 workdays. Up to $2,800/month.

This recruitment effort is in collaboration with e2i - Singaporeans or Permanent Residents only

Location: Orchard / West

Service Crew / Management Trainee shall
-Assist in light cooking, serve & pack food
-Assist in cash register, customer service

Candidate’s Requirement
- Comfortable working in restaurant environment
- Preferred to have Basic Food & Hygiene Certification. Candidate that does not have the certification will be sent for course.

Working Period
- 5 to 6 working days / 1 to 2 days off
- Shift schedule between 11am to 930pm

Payment
- up to $2800 per month ( Full Time )
- OT 1.5x after 44 working hours/ week
- Weekly Payment (Every following Friday/ Sunday) – Part Time

Whatsapp Grace 87952790

Job Description & Requirements

We are looking for an organized Sales and Marketing Manager to assist in the advertising and selling of our company's products and to create competitive advantages for our company in the market industry.

The Sales and Marketing Manager's responsibilities include generating unique sales plans, creating engaging advertisements, emails, and promotional literature, developing pricing strategies, and meeting marketing and sales human resource objectives.

The Sales and Marketing Manager represents the company's brand and drives strategies to increase product awareness by observing the market, competitors, and industry trends.

To be a successful Sales and Marketing Manager, you should have strong interpersonal, leadership, and communication skills.

You should also possess an in-depth knowledge and understanding of sales and marketing.

Sales and Marketing Manager Responsibilities:

• Promoting the company's existing brands and introducing new products to the market.

• Analyzing budgets, preparing annual budget plans, scheduling expenditures, and ensuring that the sales team meets their quotas and goals.

• Researching and developing marketing opportunities and plans, understanding consumer requirements, identifying market trends, and suggesting system improvements to achieve the company's marketing goals.

• Gathering, investigating, and summarizing market data and trends to draft reports.

• Implementing new sales plans and advertising.

• Recruiting, training, scheduling, coaching, and managing marketing and sales teams to meet sales and marketing human resource objectives.

• Maintaining relationships with important clients by making regular visits, understanding their needs, and anticipating new marketing opportunities.

• Staying current in the industry by attending educational opportunities, conferences, and workshops, reading publications, and maintaining personal and professional networks.

Job Description

• Quantity take-off estimating, pricing, tender support preparation, procurement produce, quantity measurement
• Prepare & compile tender documents and materials for submission
• Liaise with Clients & Contractors
• Source for subcontractors, suppliers and do price & quality comparison
• Oversee negotiation and procurement of materials and equipment during project duration
• Oversee preparation of BQ, variation orders, cost estimate, cost control and budgeting
• Monitoring and managing of formal documentation reviews for projects
• Other related project administrative works.
• Review M&E drawings, specifications and documents
• Prepare of progress payments and final accounts
• Assist project team in letter / report writing and correspondences
• Prepare Purchase Order, Bulk Purchase Order and Contract to awarded supplier / sub-con
• Follow up with supplier for the delivery schedule to ensure on time delivery to project site without any delay
• Negotiate with supplier / sub-con in terms of pricing, delivery, quality, payment term and etc
• Maintain a database of suppliers and products and their price list
• Enter order details (e.g. vendors, quantities, prices) into internal databases
• Maintain updated records of purchased products, delivery information and invoices.
• Undertake other QS duties as and when assigned by management from time to time

Job Requirements:

• Candidate must possess at least a Diploma, Advance/Higher/Graduate Diploma, Quantity Survey, Engineering (Civil) or equivalent.
• Min 2 - 5 years of relevant working experience in Construction industry.
• Required skill(s): AutoCad
• Positive & responsible working attitude
• Ability to take stress and work beyond normal working hours when necessary
• Able to take-off and quantify from drawings

The Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.
• Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.
• Supports review simulation processes and update evaluation criteria for a smooth operation.
• Interacts with guests and colleagues in a friendly and courteous manner.
• Has extensive knowledge of our food & beverage menus.
• Takes orders and is able to confidently offer different menu options and advice.
• Remembers a guest’s preferences to extend a personalised service.
• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.
• Ability to anticipate a guest’s needs.
• Verifies guest satisfaction with each table during service.
• Serves food and drinks in a timely and efficient manner.
• Makes sure that all products served are accounted for on the final bill before presenting it.
• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
• Delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests’ requests and personalises any interaction with them.
• Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect and also the outlet’s values.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Actively engages in upselling and adds value.
• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.
• Able to monitor an operating par stock of OS&E and beverage.
• Adheres to outlets recipes in Material Control.
• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.
• Ensures the outlet and related areas are kept to HACCP and hygiene standards.
• Ensures cleanliness and appearance of the outlet and related areas at all times.
• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation to ensure satisfaction.
• Assists in building a loyal following and return guest database.
• Handles guest complaints and comments competently and swiftly.
• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.
• Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.

Management and Leadership of Outlet

• Displays cultural affinity and shows empathy to all team members.
• Observes a colleague’s individual performance, grooming and punctuality.
• Assists in recruitment and to induct and train new colleagues.
• Supports 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.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.
• Makes recommendations to the Management regarding other potential sources of revenue.
• Implements appropriate and effective measures to improve cost control of expenses and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Responsible to arrange training for all colleagues in line with established training requirements.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Assists and guides the departmental orientation of new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures.
• Follows NEA hygiene rules and regulations are met and achieve.

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s 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

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.