Total 693 F&B / Tourism / Hospitality job vacancies in d02 anson tanjong pagar

We are hiring kitchen assistant and operational support staff.

job description is within the frame of random works

Please apply and contact us for further information

Responsibilities:

• Represent company in the market in a professional manner and as the choice supplier of quality industrial packaging solutions.
• Achieve effective market penetration of company Packaging System, products and services in Singapore.
• Directly responsible for sales to existing channels, development of new opportunities and seek new customers.
• Built and grow market share of assigned products categories.
• Gain knowledge and understanding of developments in the industrial packaging market in the designated region, including the activities of our competitors, to better achieve sustainable sales performance.
• Reports directly to the General Manager Singapore.

Requirements:

• Minimum Degree holder in Chemical/Mechanical/Industrial Engineering or a related discipline, with keen interest in Sales & Marketing.
• 1-2 years experience, preferably in Sales and Marketing of an Industrial product. Serving customer in the following industry segments Chemicals, Food, Oleo Chemicals, Petrochemicals or Petroleum segments.

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to hestia.wong(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Wong Ying Huan (Hestia)

EA Personnel Reg No: R24122431

Junior sous chef tournant for garde manger / meat and fish station / Pastry

Only Dinner service except Friday - Working hours 2pm onwards - 2 days off per week

• Responsible of the station

• Consitancy & quality control regarding Michelin star quality standards

• Responsible of the food elaboration & wastage optimisation

• Working alongside with the sous chefs and chef de cuisine , report daily stocks

• Responsible of orders from the station

• Attitude, profesionalism, and well behaviour with others kitchen staff to ensure happy ambiance

Cloudstreet has been awarded two stars from Michelin.

Helmed by Chef Rishi Naleendra, Cloudstreet is an amalgamation of thoughtful, expressive food, artisanal, progressive wines and warm, immaculate service. We are seeking a Head Sommelier to join our fine dining restaurant focused on modern and innovative cuisine.

As the Head Sommelier, you are to oversee and direct the seamless running of the wine and beverage department, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.

Job Description

• Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.
• To ensure that all customers receive the best possible service and care by sommelier team
• To recognize and build a good rapport with regular customers and high spending customers
• To ensure the department is maintaining its agreed level of operating performance at all times.
• Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities. To ensure all up selling opportunities are maximized within the bar department and communicated to the service team.
• To develop, train and coach the sommelier team and service staff on wine knowledge and menu updates
• To ensure all up selling opportunities are maximized within the department.
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
• To ensure all wine and/or beverage lists are current and up to date and communicated to management and staff.
• Be fully competent on F&B Shop (ordering, receiving, invoices)
• To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.
• Being able to assist staff in taking customer orders, telephone queries and other duties when necessary
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues
• Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently
• To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
• Respond quickly and properly in any Restaurant emergency situation.
• Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
• Maintains highest standard of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling.
• The ability to perform other tasks and duties as directed.

Job Requirement

• CMS Certified or above (or equivalent)
• At least 2 years experience as a Sommelier in F&B Industry.
• Preferably with working in a fine-dining restaurant
• A passion for and knowledge of wine and beverages
• Strong communication and customer service skills
• Detailed knowledge of food, beverages, and wine
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills

Staff Benefits

• Attractive Salary + Birthday Leave + Staff Discount
• Staff meals will be provided by restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance)

Job Descriptions

• Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef.
• Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality.
• Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary.
• Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines.
• Support the team during busy service periods by multitasking and prioritizing tasks as needed.
• Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies.
• Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service.
• Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership.
• Embrace opportunities for learning and growth, actively seeking feedback to improve skills and performance.

Job Requirements

• Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment.
• Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage.
• Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment.
• Strong attention to detail and ability to follow recipes and instructions accurately.
• Able to handle the demands of a fast-paced kitchen environment.
• Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership.
• High school diploma or equivalent education may be required, although relevant work experience may compensate for formal education requirements.
• Strong problem-solving and communication skills.
• Flexibility and adaptability to meet the dynamic demands of the industry.

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Location: Island wide, will assign to nearby staying area

Reporting to: Operations Manager (OM) / General Manager (GM)

*Must possess class 3 driving license.

Job Description:

Operation:

• Led a team of Senior / Foodcourt Manager in achieving sales targets and overall performance of outlets.

• Provide guidance to Senior / Foodcourt Manager and F&B Supervisor to maintain smooth daily operations of the Foodcourts and Coffeeshops.

• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.

• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.

• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.

• Liaise with landlords on building matters, joint promotions, and events.

• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rentals from tenants.

• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.

• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled.

• Propose activities according to market needs.

• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses.

• Able to handle daily sales settlement.

• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate.

• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop of designated area.

• Work with senior management and financial team on outlets’ budgets.

• Establish overall business plans and provide regular reports on area performance, sales, and financial budget analysis to senior management.

• Provide solutions to improve the bottom line to outlet’s Profit and Loss.

• Maintain and improve established quality and service standards.

• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations.

• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.

• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.

• Ensure selling prices of stalls according to agreements.

• Assess and provide evaluation of stall tenants' performance.

• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.

• Conduct weekly and monthly outlet’s meeting.

• Ensure M&E works according to schedule.

Administration:

• Review staff performance and provide recommendation on staff confirmation, promotion, and training to enhance their work performance.

• Handle disciplinary issues, grievances, disputes, and work tension among the team.

• Handles the termination procedures as per company’s guideline.

• Effectively communicate company policies and procedures to team members, and stall tenant etc.

• Accountable for outlet float money, petty cash, and daily sales collection.

• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.

• Timely submission of outlet reports.

• Prepare and submit monthly reports to Senior Management.

• Ensure proper cost control on all expenses according to budget.

• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping, and agreements.

• Any other assigned tasks

Requirement:

• With passion in working F&B industry and its operational processes.

• Diploma in F&B, supply chain or related disciplines.

• Minimum 2 years’ experience in Foodcourt operation.

• Ability to foster positive working relationships.

• Strong leadership quality with excellent analytical and decision-making skills.

• Basic computer literacy including Microsoft Office and Google Suite.

• Must possess Class 3 license.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

Job Descriptions

• Greet guests and escort to assigned tables
• Smile, be polite and friendly yet formal
• Anticipate guests needs, follow up on reservation requests
• Answer telephone calls and customer inquires
• Attended reception counter at all times
• Maintain a high level of service & professionalism at all times
• Lead by example
• Be able to provide information about food and beverage offerings
• Ensure safety precautions are adhere to at all times, specifically allergies
• Ensure reservations are recorded correctly
• Take appropriate action in the event of an accident or complaint from guests or employees
• Follow effective operating procedures with a focus on periods of high volume
• Be hands on
• Always be presentable and well groomed
• Ad-hoc duties as assigned by superior

Hygiene and Safety:

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Job Requirements

• Prior industry experience is beneficial but not key
• Good communications skills and command of language
• An easygoing personality
• Able to handle all levels of customers
• Strong communication, interpersonal, public relations, and management skills
• Able to work independently and in a team

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Descriptions

• Prepare for opening and closing operation hours
• Help customers to settle down and advise on ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services and menu,
• Clean tables after customers have left and clearing empty/unwanted dishes
• Assist kitchen staff whenever required
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Maintain cleanliness and tidiness

Job Requirements

• Good guest service skills
• Pleasant personality with good communication and interpersonal skills

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Job Descriptions

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

Job Requirements

• Min. 2 years experience.

Benefits

• Competitive salary with room for negotiation for exceptional candidates.
• Opportunity to be part of a dynamic and creative culinary team.
• Transportation provided for after-hours shifts.
• Annual Leave (AL) and benefits discussed during the interview.

Working hours

• 5 Days 44 hours
• Sunday off

Position Summary:

Duty Manager is the representative of the management ensuring the wellbeing of all guests during their time at the hotel, maintain a high level of host presence throughout and ensure the overall smooth running of the hotel at all times when on duty.

Operations

• To assist with all departments in times of pressure – where reasonably possible
• To assume responsibility for the running of the Hotel in the absence of senior management
• To coordinate guests and staff during an emergency and have good knowledge of fire procedures
• To liaise well with all departments, ensuring that communication of the day’s activity is clear and understood
• To make sure that Company policy and the Vision are followed at all times
• To complete daily inspection and cleanliness of all hotel facilities
• To complete a full handover with the previous and following Duty Manager communicating directly where possible otherwise full details as appropriate in the DM file and email
• Running of night audit during day end

Guest Service

• To liaise with guests and ensure a strong host presence at all times, passing relevant information onto staff especially specific requirements or arrangements
• To ensure that the standards of service in all areas meet the required levels
• To deal with complaints quickly and efficiently and find suitable solutions to any problems that may arise, communicating issues to the AFOM and colleagues in a constructive and clear manner
• To ensure guests wishes are met if not exceeded so far as is reasonably possible
• To obtain feedback from guests and to use this to improve service and top pass on such to the
AFOM and other relevant HOD’s

Financial

• Increasing revenue whenever possible (double selling of rooms, room inventory control)
• Pushing of upsell
• Assist in implementation of cost cutting measures

Administration

• Write GIF whenever necessary in regards to guest incident
• To prepare breakfast forecast
• To look through guest deposit and balance to prepare High Balance Report
• To keep track of pending accounts inside Opera system
• To do Night Report

Experience

• At least 3 years in hotel related industry, preferably under the room division
• Excellent knowledge on Opera
• Able to handle different situations professionally
• Trained on fire evacuation and emergency procedures

About Us:

ChefLam's is a modern Sichuan restaurant that blends traditional flavors with contemporary culinary techniques. Founded in 2009, we are dedicated to preserving and innovating Sichuan culinary culture while offering an exceptional dining experience to our guests.

Job Description:

We are seeking a passionate and experienced Restaurant Manager for our first outlet in Singapore! The ideal candidate will excel in operational efficiency, staff management, customer service, and financial acumen while upholding our brand's unique fusion of traditional Sichuan cuisine with modern dining concepts.

Key Responsibilities:

• Oversee and coordinate all aspects of new outlet openings, ensuring smooth and timely launches.
• Oversee daily restaurant operations, ensuring high standards of food quality, service, and customer satisfaction.
• Manage and train staff to deliver exceptional service.
• Develop and implement operational procedures and systems for the outlet.
• Manage inventory, budgets, and financial performance to maintain our accessible pricing strategy.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness.
• Continuously improve operational efficiency and guest experience based on performance metrics and customer feedback.

Qualifications:

• Proven experience in restaurant management, expecially on new outlet openings
• Prior experience as a manager in large dining groups (e.g., Haidilao, Paradise Group, Putien) preferred
• Strong project management skills with the ability to coordinate multiple tasks and meet deadlines
• Excellence in team leadership and staff development
• Solid understanding of restaurant operations, including kitchen management, service standards, and financial controls
• Knowledge of local F&B regulations and licensing procedures
• Fluency in Mandarin and English

What We Offer:

• Opportunity to be part of a brand that's redefining Sichuan cuisine for a new generation
• Collaborative work environment that values innovation and creativity
• Competitive salary and benefits package
• Growth Opportunities: Be part of our exciting expansion plans to open 10 new stores in Singapore. Potential for career advancement as we grow, including opportunities to manage multiple locations or take on regional roles

Job Purpose

The Supervisor will work closely with the Restaurant Manager to ensure all operations are in line

with company procedures, supervise team members, ensure quality and hygiene standards are met.

Principal Accountabilities

1 Keeps the Restaurant Manager up to date with relevant issues in the restaurant and gets their

input and advice where necessary

2 Provide exceptional guest service, thereby setting the standard for all employees

3 Coaching and training of staff, in order to improve performance and to achieve the department’s

objectives and targets

4 Discipline team members through ongoing feedback and the establishment of performance

expectations

5 Conduct the closing and opening procedures consistently and thoroughly

6 Assigns tasks and responsibilities to subordinates and validate their job descriptions

7 Observes compliance with the company’s policies and procedures, as well as, governmental laws

and regulations

8 Daily check up on the smooth performance of all restaurant machinery and equipment

9 Ensures the proper practices are being adopted in the restaurant from Food safety, food &

equipment sanitation, and personal hygiene in all restaurant internal and external areas

10 Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

1. Interacts with customers and shows willingness to serve them with a pleasant attitude

2. Communicate professionally with the supervisor in charge

Knowledge, Skills, and Experience

1 Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant

2 Good in English

3 Good communications and interpersonal skills

4 Customer oriented with a positive attitude and smiling face

5 Cooperative and self-giving team player

6 Ability and willingness to perform under stress

7 Positive and high energy level

Physical Requirements of the job

The job of the Supervisor may require:

1 Physical handling of products such as handling trays

2 Covering different shifts and working during public holidays

3 Stressful conditions

4 Standing for long hours

Location: Island wide, will assign to nearby staying area

Reporting to: Operations Manager (OM) / General Manager (GM)

*Must possess class 3 driving license.

Job Description:

Operation:

• Led a team of Senior / Foodcourt Manager in achieving sales targets and overall performance of outlets.

• Provide guidance to Senior / Foodcourt Manager and F&B Supervisor to maintain smooth daily operations of the Foodcourts and Coffeeshops.

• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.

• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.

• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.

• Liaise with landlords on building matters, joint promotions, and events.

• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rentals from tenants.

• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.

• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled.

• Propose activities according to market needs.

• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses.

• Able to handle daily sales settlement.

• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate.

• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop of designated area.

• Work with senior management and financial team on outlets’ budgets.

• Establish overall business plans and provide regular reports on area performance, sales, and financial budget analysis to senior management.

• Provide solutions to improve the bottom line to outlet’s Profit and Loss.

• Maintain and improve established quality and service standards.

• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations.

• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.

• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.

• Ensure selling prices of stalls according to agreements.

• Assess and provide evaluation of stall tenants' performance.

• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.

• Conduct weekly and monthly outlet’s meeting.

• Ensure M&E works according to schedule.

Administration:

• Review staff performance and provide recommendation on staff confirmation, promotion, and training to enhance their work performance.

• Handle disciplinary issues, grievances, disputes, and work tension among the team.

• Handles the termination procedures as per company’s guideline.

• Effectively communicate company policies and procedures to team members, and stall tenant etc.

• Accountable for outlet float money, petty cash, and daily sales collection.

• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.

• Timely submission of outlet reports.

• Prepare and submit monthly reports to Senior Management.

• Ensure proper cost control on all expenses according to budget.

• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping, and agreements.

• Any other assigned tasks

Requirement:

• With passion in working F&B industry and its operational processes.

• Diploma in F&B, supply chain or related disciplines.

• Minimum 2 years’ experience in Foodcourt operation.

• Ability to foster positive working relationships.

• Strong leadership quality with excellent analytical and decision-making skills.

• Basic computer literacy including Microsoft Office and Google Suite.

• Must possess Class 3 license.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

Position Summary:

Responsible for directing and coordinating all activities and also provides assistance to the staff/captain in the outlet assigned, to ensure all established service standards and procedures are implemented consistently, leading to guest satisfaction, staff satisfaction and profit for the Hotel.

Responsibilities:

• Responsible for the service operation of the outlet
• Guiding all service personnel assigned in the outlet, in the performance of their duties and responsibilities
• Directing all efforts in the service to achieve the financial goals of the outlet
• Consistent follow up in the implementation of the policies and procedures in operating the outlet
• Checking the sufficiency of operating equipment and supplies for service
• Maintaining the hygiene standards in the outlet assigned
• Providing functional assistance to the staff during peak periods
• Scheduling sufficient manpower in the outlet to suit volume of business
• Maintaining a clean and wholesome ambience in the outlets, controlling room temperature, ventilation and lighting effects
• Responsible for the outlet’s operation in the absence of the Assistant Outlet Managers

We are new company opening a steakhouse in CBD area in Mid-August 2024.

Looking to hire Full-time Restaurant Host / Hostess with experience.

Job Requirements:

- Welcome guests warmly to our restaurant. Helpful, welcoming and pleasant towards each guests.

- Seat guests accordingly to our designated seating plan, evenly distributed and fairly at various seatings.

- Responsible for taking reservations (phone, website, app) and responding to guests enquiries.

- Acknowledge special occasions of guests (Birthdays, anniversaries etc.

) by keying into the booking system.

- Maintain guests profile and history and take note of special occasions and special requests by guests.

- Able to provide good and extraodinary customer service and able to work as a team.

- Excellent communication and interpersonal skills.

- Help out service staffs when needed.

- Carry out any other duties as assigned by supervisor.

- Thank guests when they are leaving the restaurant.

Experience:

- Minimum Diploma in relevant studies, F&B/Hospitality/Customer service

- At least 2-4 years of experience in this line.

- Able to communicate effectively in both English and Chinese or any other languages would be a bonus.

- Well groomed, clean and professional appearance.

Location: Tanjong Pagar Area

If you are someone who's looking for a fun, working and learning environment, you're very welcome to join our team!

-Develop and execute the company’s business strategies in order to attain the goals of the board and shareholders especially in F&B industry(preferrably Korean restaurant)

-Provide strategic advice to the board and Chairperson so that they will have accurate view of the market and the company’s future in F&B industry(preferrably Korean restaurant)

-Prepare and implement comprehensive business plans to facilitate achievement by planning cost-effective operations and market development activities

-Ensure company policies and legal guidelines are communicated all the way from the top down in the company and that they are followed at all times

-Communicate and maintain trust relationships with shareholders, business partners and authorities

-Oversee the company’s financial performance, investments and other business ventures

-Delegate responsibilities and supervise the work of executives providing guidance and motivation to drive maximum performance

-Read all submitted reports by lower rank managers to reward performance, prevent issues and resolve problems

-Act as the public speaker and public relations representative of the company in ways that strengthen its profile -Analyze problematic situations and occurrences and provide solutions to ensure company survival and growth ---Must understand F&B industry (preferrably)

-Proven experience as company Director or other managerial position

-Demonstrable experience in developing strategic and business plans

-Thorough knowledge of market changes and forces that influence the company

-Strong understanding of corporate finance and measures of performance

-Familiarity with corporate law and management best practices

-Excellent organisational and leadership skills

-Excellent communication, interpersonal and presentation skills

-Outstanding analytical and problem-solving abilities

-Must understand F&B industry(preferrably)

Under the general guidance of the In Room Dining Manager, the incumbent shall be the dedicated associate responsible in assisting the In Room Dining department of the hotel being the first point of contact to In Room dining for all guests. He will take guest orders via phone, Inputs Food and Beverage orders through Point of sale, coordinates guest amenities, check on guest satisfaction after every order served and organizes guest table pick-ups on completion of meals in a timely manner. Up -sell Food and Beverage by making well Informed and eloquent suggestions. Collect Payments and Pay Gratuities.

How your day looks like?

• Accurately taking Guest orders by means of Phone, ensure that Guest name, Room number, time of Guest order and Delivery timings are clearly registered. Follow established phone courtesy standards and actively sell food and beverage using up-selling techniques.
• Input Guest orders in Micros and issue guest check for each order. Ensure all special guest requests are very well explained to the kitchen via Micros. In case of guests with dietary restrictions inform the Manager on duty and the Chef.
• Make knowledgeable, informed and articulate recommendations and suggestions regarding all menu items. Offer information on all menu items, beverage items and help guest with food and wine pairings, advised guest with approximate time frame for preparation, delivery and answer any other general guest questions.
• Monitor guest orders and ensure that all guest orders are delivered within the quoted time. The Guest order tickets should have both what time the order was taken and the delivery time.
• Coordinate guest amenities with Executive office and follow up with front desk and House quality of any room changes, cancelations, do not disturb rooms.
• Co-ordinate with house quality department for pick-up of Guest trays and Tables after completion of guest meals. Maintain the pick-up log and follow up with service staff for tray pick-ups.
• Give courtesy call to guest room after every call to check on the satisfaction on the overall meal experience
• Assist the In Room Dining staff during peak times and help in coordinating and setting up In Room Dining tables for servers. Provide general supervision and coordination of In Room Dining Servers.
• Responsible for issued banks, payments, change and accuracy of closed checks. Accurately calculate, monitor and pay gratuities to food and beverage employees. Conduct shift end reports and forward them to the accounting department.
• Take ownership within reason of any special Guest request or Guest Complaints and if needed refer to Manager on duty.
• Committed to highest level of telephone etiquette in pertaining all call in enquiry.
• Create monthly guest database reports for long stay and regular guests in regards to their dietary habits and special requests.
• Will keep up to date with all F&B initiatives within the In Room Dining department at all times and communicate the same to my subordinates.
• Continuous updates for guest history.
• Achieve sales targets if provided for.
• Maintaining harmonious relationships and good communication within the outlet, regardless of guests / patrons or other associates.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Job Descriptions

• Start to learn basic skills and restaurant recipes
• Learn how to managing each station
• Help in some easy preparation and cooperate with colleagues
• Area Cleaning
• Clean all utensils after used
• Help dish washing
• Always check expire date of food
• Learning how to check the freshness of food
• Stock up all items by first in first out order
• Follow instructions by kitchen supervisor and head chef

Job Requirements

• No requirement

Benefits

• Monthly incentive (No MC) : +$100/month
• Annual leave : 7 days at first year, 1 day increment per year
• Medical, Dental insurance
• Annual Bonus
• Paid Overtime
• Staff Meals & Uniform provided
• Staff discounts
• Learning under an experienced Senior Staff
• Positive working environment
• Competitive salary & annual bonus

Working hours

• 44 hours/week, 5.5 days/week

• Good interpersonal and communication skills
• Basic knowledge of front of the house operations
• Supports daily business operations such as opening and setting up the restaurant
• Builds customer relations thru proper guest service
• Ensures knowledge of the whole menu and beverage list
• Up-sell food, beverage, wine and other relevant product to guests
• Carry out other related duties assigned by the managers

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance
• Minimum 3 years of experience working in korean restaurant

Location = Tuas West - (Walkable from Tuas Link MRT)

Highlights:

• Reporting to the Sales Manager
• Deliver sales volume to meet targeted sales growth.
• Build and develop a solid relationship between major key accounts and company
• FMCG Industry.
• Basic + Comm + VB + Fixed allowance + mileage claim, parking and ERP claims on reimbursement (with car)

Job Responsibilities:

• To coordinate sales activities and promotions with internal stakeholders as well as the customers with respect to their needs, concerns and schedules.
• Building trust and long-term relationships with clients/customers
• Work alongside with the sales team to achieve sales targets and set goals.
• Required to plan and think strategically to achieve sales budgets.
• To keep abreast of the competition and the market’s changing landscape.
• Good analytical and communication skills to communicate effectively to the team.
• Work with internal teams to make business plans for growth of Key accounts.
• Anticipate key account changes and improvements.
• Work with internal team to ensure customers’ orders are fulfilled.
• Identify trends and develop plans to outperform the competition.

Requirements:

• Preferred qualification : No specific qualification required.
• Relevant experience is required – at least 1-2 years of sales experience in FMCG / Food products.
• Percentage between hunting and maintaining of customers – 60% hunting; 40% maintaining
• Domestic market only, not responsible for oversea market

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

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EA Personnel: Chris Poh Tze Zheng

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