Total 697 F&B / Tourism / Hospitality job vacancies in d02 anson tanjong pagar

Job Description & Requirements

Duties & Responsibilities

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Follow up the hygiene procedure and standard given by superior.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef.
• Measuring dish ingredients and portion sizes accurately.
• Responsible for making sure the food is prepared as per specifications received by senior chef.
• Dealing with deliveries and stock rotation.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

• Full awareness of all menu items, recipes, methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

ROLE OVERVIEW

The Head of Cultural Programming, Mandala Club is responsible for the brand guardianship of the cultural program in the club. The position comes with the responsibility of leading the strategy and direction of the cultural events and happenings at the club. The role must ensure that the event is of the highest quality, fitting the Mandala brand standard of best in class.

The role includes conceptualizing and overseeing the cultural segments of hero, ritual, music, F&B, and membership events. This may also involve overseeing the communication of these events to stakeholders such as the Events, Marketing, and Operations teams. It also consists in ensuring all marketing collaterals are done according to guidelines and executed on time, ensuring culture events always fall within brand guidelines and are held to a standard worthy of our goals to be the best members club in the region, and ensuring that culture events always fall within brand guidelines and are held to a standard worthy of our goals to be the best members club in the region.

The role must take a holistic ownership of each event from start to finish. This role also includes managing events from start to finish, including staff management, overseeing event coordination and member relations, and ensuring vendor payments are made promptly.

This is a front-facing role, key in managing external partners and members. It requires hosting key events and rituals and gathering feedback for better implementation.

An important note is that this role, unlike most positions in the business, is not purely based on driving revenue. This is a membership retention and value of membership position.

KEY OBJECTIVES & DELIVERABLES

• Delivery of a robust, engaging, enriching monthly cultural calendar that celebrates the arts, music, and wellness.
• Create elevated experiences to the highest standard based on our ever-changing membership demographics.
• Being the face of the Cultural program, meeting members to hear their ideas
• Be on the lookout for culturally significant happenings in the world and Singapore.
• Delivering the program following set timelines
• Establish, manage, and grow relationships with key speakers, personalities, influencers, and companies to support the cultural calendar best.
• Developing third-party partnerships with luxury brands to add more presence to the event calendar
• Deliver a program rich in quality rather than quantity. Quality control is of the utmost importance
• Always compare the standing of our events against our peers. Mandala strives to be the best in class; the cultural calendar reflects this.
• Liaise with various Mandala Club departments and teams (marketing, membership, event ops) to plan events, ensure understanding of deliverables, and manage ongoing communications.
• Schedule, organize, and chair weekly cultural event meetings to review and discuss upcoming events and future planning.
• Ensure that all events are executed to the highest standards, and gather feedback from members on the event experience. Liaise with the events, operations, and membership teams to run seamless events for the members.
• Drive capacity to all events and manage a system that ensures as many members enjoy the events hosted
• Lead Marketing and Events team to support the execution of partnerships through marketing assets and event management.
• Support forming new Mandala venues by acting as the gatekeeper for culture and programming.
• Focus on developing the creativity community within the club
• Never forgetting that our members need to revel in play

1. Research and Development:

a. research and develop new food products and processes.

b. conduct experiments, analyze data, and formulate recipes to create innovative and marketable food items.

2. Quality Control and Assurance:

a. perform quality control tests to ensure that food products meet industry standards and regulatory requirements.

b. monitor and analyze samples for texture, taste, appearance, and nutritional value.c. establish quality control procedures and protocols.

3. Food Safety Compliance:

a. Ensuring food safety

b. develop and implement food safety programs, including HACCP (Hazard Analysis Critical Control Point)

c. Establish plans, to prevent foodborne illnesses and maintain hygiene standards.

4. Production Process Improvement:

a. continuously evaluate and improve food manufacturing processes to enhance efficiency, reduce costs, and optimize product quality.

b. assess equipment, production lines, and packaging methods.

c. recommend modifications or replacements when necessary.

5. Regulatory Compliance:

a. stay updated on food safety regulations and comply with FSA’s requirements.

b. work closely with regulatory agencies and participate in audits and inspections.

6. Sensory Evaluation:

a. conduct sensory evaluations to assess the appearance, texture, flavor, and aroma of food products.

b. organize taste tests and consumer surveys to gather feedback for product development.

7. Product Labeling and Packaging:

a. responsible for creating accurate and complete product labels, including nutritional information and ingredient lists.

b. design and select appropriate packaging materials to maintain quality and extend shelf life.

8. Collaborating with Suppliers:

a. collaborate with suppliers to source raw materials, ingredients, additives, and packaging materials that meet quality standards.

b. conduct audits to ensure supplier compliance with specifications and regulations where necessary

9. Environmental and Sustainability Considerations:

a. involve in sustainable practices. evaluate the environmental impact of food production methods, packaging materials, and waste management.

b. reduce waste and improve resource

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Job descriptions

Corporate Sales:

• Manage existing corporate accounts and establish relations/acquire new corporate clients to increase the market penetration.

• Develop new business channels consistent with the brand positioning through other companies / business channels. (ex. hotels, corporations, retailers)

• Process sales orders, calculate cost in order to maintain’ company margins and manage stock on hand for Singapore

• Handling B2B sales order from customer, including the arrangement of warehouse packing, delivery and related document preparation.

• Manage and submit quotations and organize proposals to customers independently.

• Manage and organise Corporate Gelato Kart Service and chocolate events with corporate customers.

• In charge of liaison with Shopping Malls’s Marketing team and redemption programs with Merchants for sales opportunities (seasonal gifting pitches) and for cross promotions.

• Responsible for client credit collection and for the overall invoicing process.

• Responsible for enquiries from corporate communications channels (website and social media)

Wholesales Sales:

• Work closely with the existing wholesalers/distributors and support the growth to reach the Sales target.

• Negotiate sales deal and ensure the implementation of our sales strategy.

• Provide timely commercial proposal and proactively look for new clients suitable to company positioning in assigned.

• Build effective account relationships.

• Monitor client’s credit status and review with Finance team.

• Consistently perform market research including proposed assortment, price and merchandising

Requirements:

• Candidate must be proactive and creative, able to purse new ideas to meet sales target. Excellent English, Mandarin is a plus for English & Chinese speaking people.

• 1-2 years’ experience in Wholesales/Corporate sales (Retail or F&B business is preferred)

Job Description:

LeckerBaer is currently seeking a highly skilled and creative Head Pastry Chef to lead our pastry department. As the Head Pastry Chef, you will be responsible for crafting exquisite desserts and pastries that delight our guests and elevate their dining experience. LeckerBaer is renowned for its commitment to culinary excellence and innovation, and we are looking for a passionate and talented individual to join our team.

Key Responsibilities:

1. Menu Development: Create and execute a diverse and innovative pastry menu that complements LeckerBaer's culinary offerings and aligns with seasonal ingredients and themes.
2. Recipe Creation: Develop original recipes for a variety of desserts, pastries, and baked goods, ensuring a perfect balance of flavors, textures, and presentation.
3. Kitchen Management: Oversee the day-to-day operations of the pastry kitchen, including production schedules, inventory management, and quality control. Supervise pastry chefs, bakers, and assistants to ensure consistent quality and adherence to standards.
4. Quality Assurance: Maintain high standards of pastry quality, taste, and presentation. Conduct regular tastings and inspections to ensure consistency and perfection in every dessert served.
5. Creative Innovation: Stay updated on current pastry trends, techniques, and flavor profiles. Experiment with new ingredients, textures, and presentations to continuously elevate LeckerBaer's pastry offerings.
6. Training and Development: Provide guidance, mentorship, and training to pastry team members. Foster a collaborative and supportive work environment that encourages creativity, teamwork, and professional growth.
7. Cost Control: Manage pastry-related expenses, including ingredient costs, labor costs, and waste reduction efforts. Implement strategies to maximize profitability without compromising on quality or creativity.
8. Customer Experience: Collaborate with the front-of-house team to ensure a seamless and memorable dining experience for guests. Solicit feedback, address customer preferences, and adapt pastry offerings accordingly.

Requirements:

• Proven experience as a Pastry Chef or similar role in a high-end restaurant, pastry shop, or hospitality establishment.
• Degree or certification in pastry arts or a related field from a recognized culinary institution.
• Extensive knowledge of pastry techniques, flavor combinations, and dessert presentation.
• Strong leadership skills with the ability to motivate and inspire a team.
• Creativity, innovation, and a passion for pastry arts.
• Excellent organizational and time management abilities.
• Understanding of food safety and sanitation regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Join Leckerbaer and be part of a dynamic culinary team dedicated to creating unforgettable pastry experiences. If you are a talented pastry chef with a passion for excellence, we invite you to apply and showcase your skills at LeckerBaer.

Job Duties

• Assist the Front Office Manager and Assistant Front Office Manager to supervise and coordinate the daily front desk operations.
• To be proactive thinking, to be able to react fast to problems, and to make sound management decisions.
• Able to show responsibility and make decisions to handle any operations issues that may arise in the absence of the management.
• To welcome and bid farewell to all VIP guests
• To develop and maintain close business contacts with house guests and provide personalized service whenever possible.
• To handle complaints or incidents/accidents occuring in the hotel when necessary
• Record all complaints into log book for management and all departments' attention or follow up.
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and coordinate with respective departments and contacts.
• Be familiar with and ensure that all preparations for VIP and group arrivals and departures are well organized.

Job Requirements

• Minimum 2 years of relevant experience
• Excellent communication and interpersonal skills
• Proactive team player
• Positive working attitude
• Strong analytical problem solving skills

We regret that only shortlisted candidates will be notified.

We are hiring a reliable kitchen assistant to assist the cook with ingredient preparation and perform all washing and cleaning duties required in the kitchen.

As a kitchen assistant, you should exercise exceptional time management, ensure that all duties are completed on time and comply with all food health and safety regulations.

Responsibilities:

• Cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, such as washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors and wiping down kitchen walls.

Requirements:

• Experience assisting in kitchens.
• Food handler's license.
• Knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work in a fast-paced environment.
• The ability to work in a team.

Job Duties

• Perform all repair and maintenance works on the Hotel's lighting, power heating, ventilation, air-conditioning, refrigeration, fire protection, kitchen, laundry and plumbing equipment.
• Check system or equipment for faults and follow up on the repair works in required.
• Monitor works carryout by contractors and ensure works are properly done, safe and secured.
• Carry out preventive maintenance work of properties.
• Ensure the fire and safety procedures are carried out at all times.

Job Requirements

• NITEC in Electrical/Mechanical or equivalent
• Good team player and able to work independently
• Able to work rotating shifts including weekends and public holidays

We regret that only shortlisted candidates will be notified.

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

Job purpose

• Reporting to the Retail Manager; your responsibilities include but not limited to:

• Overall accountable for retail stores, including P&L, fulfilment of targets (sales, productivity, …), SOPs and

• policies of the company

• Monitor sales and provide routine/monthly sales reports with recommendations for business growth

• Resolve the issues, maintain the standards and enhance the operations process

• Make sure that the stores comply with all health and safety regulations

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Preserve excellent levels of internal and external customer service

• Ensure stock control policies are followed diligently to control stock loss and cost control

• Forecast quantities that need to be purchased from HQ to maintain healthy stock on hand

• Ensure stores are following the brand guidelines and are well merchandised

• Be able to lead a project (new store opening, event, …)

Requirements

• Proven food and beverage management experience

• Working knowledge of various computer software programs (MS Office, POS)

• Ability to spot and resolve problems efficiently

• Communication and leadership skills

• Up to date with food and beverages trends and best practices

• Ability to manage personnel and meet financial targets

• Strong resistance to pressure, strong teamwork

• Guest-oriented and service-minded

Job Responsibilities

• Establish a strong business base among supporting accounts and potentials.
• To achieve targets by increasing room night production and the average room rates as set by the Director of Sales.
• Maintain good relationships and extend attentive service to the existing productive accounts.
• Assist in drawing up the marketing plan.
• Closely observe the market trend.
• Define precisely guest requirements and ensure that the guest services offered corresponds effectively to their requests.
• Ensure that all complaints have initiated follow-up action.

Job Requirements

• Minimum 2 years of related working experience in the hospitality industry
• Result-oriented with strong communication and interpersonal skills
• Strong analytical problem-solving skills with an innovative approach in providing solutions
• Self-motivated and good team spirit

We regret that only shortlisted candidates will be notified.

Responsibilities includes:

1. Taking drink & food orders and ensure timely serving to customers
2. Mange phone reservations from customers
3. Attend to customers' queries and ensure quality guest services
4. Have knowledge in every dish served so as to provide a recommendation if requested
5. Gather feedback from customers on drinks/foods for us to improve service
6. Coordinate with kitchen staff to ensure smooth and efficient operations
7. Ensure cleanliness and hygiene are kept up to standards
8. Other ad-hoc duties as assigned by the Restaurant Manager

Requirements:

1. No prior experience required but would be an advantage to have basic knowledge in food preparation
2. Able to commit shift, weekends and public holidays
3. Able to communicate in fluent English and Chinese
4. Service-oriented and a team player with a positive attitude

ROLE OVERVIEW

The Receptionist’s role is to ensure the front desk welcomes club members and members of the public in a positive and friendly manner, and executes all administrative tasks to the highest quality standards.

As a Mandala Club employee, the team member is a Brand Ambassador through and through, empowered to deliver an egalitarian world-class service in line with Mandala Vision. Missions. Values.

KEY OBJECTIVES & DELIVERABLES

● Run daily services as per the published sequence of service

● Execute opening and closing procedures

● Answer incoming calls and address members and non members’ queries

● Provide basic and accurate information in-person and via phone/email

● Command of Sevenroom management platforms at all stages of the reservation

● Adhere to Company practices and procedures while taking reservation

● Ensure all guests are seated in line with the Company standard

● Inform Duty Manager of any tables that are running late and may not make their return time

● Make Reservations Manager aware of any changes in times and numbers

● Ensure members/guests queries are answered in a professional and friendly manner

● Keep the reservations area clean at all times

● Report any customer complaints to the Manager on duty and the Reception Manager by following the published procedures

● Have full knowledge of all policies related to FnB menus delivery in order to answer any queries in a timely manner

● Perform all required CRM updates

● Support the S&E Team on delivering booked large scale events

• Manage the Fire Command Centre and Security Checkpoint
• Access control
• Manage the Security Control Room CCTV surveillance duties
• Responsible on the car park operations in the hotel
• Patrol duties at all areas in the hotel
• Lobby duties for crime prevention surveillance
• Responsible on various locking system in the hotel premises
• Responsible in Fire and Workplace safety

· Ensure all function rooms are fully set not just only in accordance to requirements/instructions as stated in Banquet Event Order but to be responsible for the smooth running of functions to ensure guest stratification

· Supervise subordinates effectively so that guest’s satisfaction is achieved and disciplines subordinates whatever necessary

· Coordinate relevant functional details as well as guests’ requirements and delegate respective duties to subordinates to ensure guests’ requirements are being met

· Coordinate individual functions with respective Sales Manager

· Plan and coordinate all relevant details of individual events from the information available on the Banquet Event Order with subordinates and department concerned

· Administrate post function report after end of function and to identify the problems and suggest solutions to Director of Banquet Operations Manager when appropriates

• Responsible for the timely collection of outstanding debts. Ensure debts is being payment within the credit term
• Proactively build and foster strong relationship with internal and external customers on the outstanding accounts
• Investigate and resolve discrepancies relating to non-payment of invoices
• Prepare and sending monthly statements of account and reminder letter to customers
• Monthly credit meeting including reviewing the pending account and no show account, highlight to Management for disputes / problematic accounts
• Report and alert any exceptional and problematic customers and apply appropriate actions to minimize bad debts
• Prepare monthly AR reconcile, credit card commission, TA commission and shipping commission etc on timely and accurately basic
• Perform credit evaluation and analysis for new customers and including quarterly credit review for existing customer
• Any other ad-hoc assignments assigned by management

Position Summary

The Senior Sales Manager is responsible for assisting with selling guestrooms, meeting rooms and additional services to companies or groups as needed.

Responsibilities

• Involvement with credit meeting, business travel and tradeshows
• Develop New accounts
• Handle Travel Agents (Inbound & Outbound Market)
• Consolidate and update competitor information and market trends
• Responsible for assisting with selling guestrooms, meeting rooms and additional services as required.
• Duties may include conducting site inspections, soliciting and generating new and repeat business
• Maintaining organization of office files and reports and preparing written correspondence
• Responsibilities also include working with operations staff to ensure a high level of customer satisfaction
• Providing mentoring and training of junior staff
• Leverages other Sales Office resources and administrative/support staff to achieve personal and team related revenue goals
• Market analysis and implementing a sales & marketing strategy for the purpose of seeking out new business through various industries
• Analyze and research potential business opportunities from competitor Hotels and create a prospect list for targeting

To actively convert customer enquiries into confirmed sales to develop future and repeat business contributing to the profitability of Hotel

We are on the look out for a Restaurant Manager for our newest concept –a Burmese restaurant in the heart of Singapore. We are big believers in hospitality from the heart, providing quality service to our guests and we are looking to find the right person in this key leadership role to embody this spirit!

Interested applicants should bring a mix of grit and grace. The Restaurant Manager will be hands-on, willing to do the hard stuff, but also maintain a polished presence and poise. The role demands a great attention to detail and a strong grasp of our restaurant’s financial footprint. Responsibilities include hiring staff, overseeing inventory management, making purchasing decisions, managing the restaurant’s budget and facilitating all maintenance needs.

Responsibilities

• Oversee the execution of efficient restaurant operations
• Maintain high standards of production, productivity, quality and customer service
• Foster and develop a positive team culture filled with both fun and hard work
• Rally and motivate team to achieve its highest potential
• Identify areas of improvement while also celebrating successes
• Develop short-term and long-term growth plans and financial goals that align with overall strategy and operational plans
• Manage food quality control, inventory management, profit and loss controls, labor cost monitoring and product cost monitoring
• Notice gaps in guest experiences and put corrective plans in place
• Ensure staff follow all health and safety rules and regulations
• Review financial statements and performance data to assess cost reduction needs and program improvements

Requirements

• Dynamic self-starter who is equal parts inspirational and influential
• Knowledge of business processes and functions such as finance, HR, procurement and operations
• Superb communication skills
• Strong leadership skills
• Great budgeting and planning skills
• Entrepreneurial attitude and mindset
• Proven experience as a Restaurant Manager or similar management role
• Well-groomed, professional presentation

Benefits:

• Employee discount
• Staff Meal
• 5-day work week
• Be a part of a dynamic and lively hospitality group headquartered in Hong Kong

Culinary Expertise in Western/South American Cuisine:

• Menu Development: One of the Head Chef's primary responsibilities is to create, develop, and update menus while considering factors such as seasonal availability of ingredients, current culinary trends, and the establishment’s theme and target market.
• Quality Control: They must ensure the highest standards of food quality and presentation are maintained. This includes tasting dishes before they are served, monitoring food preparation methods, and ensuring that all dishes meet the establishment's quality standards.

Operations Management:

• Inventory Management: The Head Chef oversees the ordering of supplies, inventory management, and relationships with vendors. They ensure that the kitchen is well-stocked with the necessary ingredients while also managing costs effectively.
• Kitchen Hygiene and Safety: Ensuring the kitchen adheres to health and safety regulations is crucial. This includes maintaining cleanliness, proper food storage, and handling practices, and ensuring that all staff members follow safety guidelines.

Financial Responsibilities:

• Budgeting and Cost Control: The Head Chef is often responsible for managing the kitchen’s budget, controlling food and labor costs, and setting menu prices in collaboration with the management team to ensure profitability.

Creativity and Innovation:

• Culinary Innovation: They are expected to bring creativity to the table, experimenting with new dishes and flavors, and staying ahead of culinary trends to keep the menu fresh and exciting for customers.

Customer Interaction:

• Handling Feedback: While not always directly interacting with customers, the Head Chef may need to address feedback, accommodate special dietary requests, and sometimes engage with guests to ensure their dining experience meets expectations.

Administrative Duties:

• Scheduling and Planning: Responsible for scheduling kitchen staff shifts and coordinating with front-of-house management to plan for events, special occasions, or expected fluctuations in customer volume.

Operations

• Handling daily arrivals and departures

• To ensure that all VIP arrival rooms are checked and amenities are replenished in the rooms prior to the guest’s arrival

• To welcome and bid farewell to all guests

• To develop and maintain close business contacts with house guests and to provide personalized service whenever possible

• Attend to guests’ requests

• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department

• To KPI achievement, upselling targets, My Millennium sign ups and revinate scores

Guest Service

• Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner

• To deal with irate guests and find ways to resolve issues to the guests’ satisfaction

• To serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale

• To lead as a role model in terms of service and revinate scores

As a Membership and Event Sales Executive, your primary responsibility is to drive revenue growth through the acquisition of new members and the successful promotion and sale of event space. You will play a crucial role in expanding our organization's reach, enhancing member engagement, and maximizing event attendance.

Key Responsibilities:

Membership Acquisition:

• Develop and implement strategies to attract new members.
• Conduct market research to identify potential target audiences.
• Create and deliver compelling presentations to showcase the benefits of membership.
• Collaborate with marketing teams to design and execute effective membership campaigns.
• Build and maintain strong relationships with existing members.

Event Sales:

• Identify and approach potential prospect to propose our event space.
• Develop sales proposals and presentations for event space and e-commerce platform.
• Collaborate with the team to understand the unique selling points of our membership and space.
• Meet or exceed sales targets for event space and membership.
• Negotiate and finalize contracts with clients.

Client Relationship Management:

• Provide excellent customer service to members, sponsors, and partners.
• Act as the main point of contact for inquiries related to membership and event sales.
• Proactively address and resolve any issues or concerns raised by clients.
• Build and maintain strong, long-term relationships to ensure client satisfaction and retention.

Data Analysis and Reporting:

• Generate regular reports on membership and event sales metrics.
• Identify trends and make data-driven recommendations for improvement.
• Continuously assess and refine sales strategies based on performance insights.

Collaboration and Communication:

• Collaborate with cross-functional teams.
• Communicate effectively with internal stakeholders to ensure alignment on sales goals.
• Participate in regular team meetings and contribute to overall business strategy discussions.

Requirements:

• Bachelor's degree in Business, Marketing, or a related field.
• Proven 2-3 year of experience in sales, with a focus on membership and event sales preferred.
• Young and outgoing personality.
• Hunter Role 80%, Farmer Role 20%
• Strong communication and presentation skills.
• Excellent negotiation and relationship-building abilities.
• IT Savy (Microsoft Excel, Word, Powerpoint, Google Drive, etc)
• Ability to work independently and collaboratively in a fast-paced environment.
• Results-oriented with a track record of meeting or exceeding sales targets.
• The ideal candidates should have a successful sales track record in direct sales and an ability to develop targeted prospect databases.
• Bilingual: Fluent in English & Chinese (Speak & Write)

Salary: Basic $2500 – $3200 + Commission & Incentive

Job Type: Full – timer, 5 Days work week (Monday - Friday), Able to assist on Saturday and Sunday (Occasionally)

PH OFF.

• Conduct daily walkthroughs of meeting room, VIP room and the general area to ensure set up are according to the checklist for use/occupancy.
• Maintain the reception area in an orderly fashion.
• Perform day-to-day administrative tasks, including printing, scanning, filing documents, and processing paperwork.
• Manage and update space booking using the event calendar.
• Answer incoming calls and update space booking status.
• Manage enquires via all the channel OSA online agency. (Training provided)
• Track and follow up on activities, including introducing the event space to walk-in clients.
• Assist for daily operation in the setup of venue space. (Eg. Check projector, audio system working. top-up of beverage inventory)
• Undertake other ad-hoc duties as required by the management.

Requirements:

• Diploma and above.
• Minimum 1 – 2 years of experience in this hospitality industry is preferred. Fresh graduate are encourage to apply.
• Highly motivated, with a positive mindset, good working attitude, strong customer service skills, and a sense of responsibility.
• Solution-focused with the ability to work independently and minimal supervision.
• Fluent in both English and Mandarin.
• Proficient in Microsoft Words, Excel, Outlook & PowerPoint
• Experience in updating system, website and social media will be a plus.
• Able to start work immediately or within short notice

Salary: $2400 to $2800 per month (Negotiable)

Location: Tajong Pagar, International Plaza

Working Arrangement: 5 Days work week, Monday - Friday 8.30am - 6pm Off on public holiday