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

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time

• Greet guests and assist in seating them within the establishment
• Introduction of our menus and products, with recommendations being made of requested
• Assist with service of both food and beverages, from delivery on initial orders to clearing of plates and glassware and refreshing of tables for the next group of guest arrivals.
• Take & process customers’ orders and generate their bills
• ​Ensure that safe distancing measures and hygiene standards are strictly adhered to
• Resolving customer complaints regarding food quality, drinks, and service and making sure the business complies with health and food safety regulations
• Provide answers to queries by customers regarding services and offers
• Assist delivery staff for deliveries whenever such assistance is required
• Assist in managing queue and/or reservations
• Support opening & closing of outlets including cleaning and washing soft serve machine, guest washroom, etc
• Replying to e-mails and social media platforms
• Ad-hoc duties as assigned

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 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

We are looking for motivated and customer service oriented and team player to join us. He/She to ensure smooth daily operations between outlets, stock replenishment and high standard of beverage quality control. Able to execute duties efficiently during peak hours and keen to learn products knowledge.

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm (Split Shift)

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in an Italian restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum at least 2 -3 years of working experiences in an Italian restaurant
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated

We are looking for passionate individuals to be part of the OSO family.

5.5 Day week

Monday to Friday: 10 am - 8pm (45mins break time)

Saturday: 5pm - 10.30pm

Main duties and supporting responsibilities:

• Prepare ingredients for lunch to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook a variety of dishes, including appetizers, entrees, and desserts

Requirement:

• Kitchen experiences preferred but not necessary - training provided
• Pleasant personality with good presentation skills
• Meticulous, team player and has a positive attitude
• Able to work split-shifts, Saturdays and public holidays (if required)

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 16 countries with 31 brands, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.

As the Senior Pastry Chef, you will be responsible for overseeing all aspects of the pastry department, including menu development, production, and presentation of desserts. You will work closely with the executive chef and culinary team to create unforgettable sweet creations that complement our overall culinary vision and delight our guests.

Responsibilities:

1. Menu Development:Collaborate with the executive chef to develop seasonal dessert menus that align with the restaurant's culinary concept and showcase creativity and innovation.
   Create new and exciting pastry recipes while also refining and perfecting existing ones.
   Stay current with industry trends and incorporate new techniques and ingredients into pastry offerings.
   
2. Pastry Production:Lead the pastry team in executing desserts to the highest standards of quality, taste, and presentation.
   Manage production schedules to ensure efficient use of time and resources.
   Maintain inventory of pastry ingredients and supplies and oversee ordering as needed.
   
3. Dessert Presentation:Ensure that all desserts are plated and presented in a visually appealing and artistic manner that enhances the dining experience.
   Pay close attention to detail and consistency in portion sizes, garnishes, and overall presentation.
   Collaborate with the front-of-house team to coordinate dessert service and address any guest inquiries or special requests.
   
4. Staff Training and Development:Provide guidance, mentorship, and training to pastry team members to foster their growth and development.
   Conduct regular performance evaluations and offer constructive feedback to encourage improvement.
   Foster a positive and collaborative work environment that promotes teamwork and creativity.
   
5. Health and Safety Compliance:Ensure compliance with all health and safety regulations and standards in the pastry department.
   Implement and enforce proper sanitation procedures to maintain a clean and hygienic work environment.
   Address any equipment maintenance issues promptly to ensure smooth operation of the pastry kitchen.
   

Qualifications:

• Proven experience as a Pastry Chef or Senior Pastry Chef in a high-end restaurant, hotel, or pastry shop.
• Degree or certification in pastry arts or a related field preferred.
• Strong creative and artistic abilities with a passion for pastry and dessert innovation.
• Excellent leadership and communication skills.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Knowledge of pastry techniques, ingredients, and equipment.
• Strong attention to detail and commitment to quality.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Senior Sous Chef to join our pre-opening team.

As the Senior Sous Chef, you will play a crucial role in assisting the Executive Chef in all aspects of kitchen operations. You will be responsible for overseeing the day-to-day culinary activities, ensuring the highest standards of food quality, consistency, and presentation. The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for creating extraordinary dining experiences.

Responsibilities:

1. Culinary Leadership: Assist the Executive Chef in menu development, recipe creation, and culinary innovation.
   Lead and motivate the culinary team to maintain high levels of productivity, creativity, and morale.
   Ensure that all dishes are prepared to the highest standards of quality and presentation.
   
2. Kitchen Management: Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring adherence to recipes, portion sizes, and quality standards.
   Manage inventory, food costs, and ordering to maximize efficiency and minimize waste.
   Implement and enforce proper sanitation and safety procedures to maintain a clean and safe work environment.
   
3. Training and Development: Provide guidance, mentorship, and training to kitchen staff to enhance their culinary skills and professional growth.
   Conduct regular performance evaluations and offer feedback to encourage improvement and excellence.
   Foster a positive and collaborative work environment that promotes teamwork and accountability.
   
4. Service Excellence: Collaborate with front-of-house staff to ensure smooth service and timely delivery of food orders.
   Communicate effectively with servers and managers to accommodate guest requests and dietary restrictions.
   Maintain composure and professionalism during peak service hours to ensure guest satisfaction.
   
5. Menu Execution: Assist in the preparation and execution of menu items during busy service periods, ensuring consistency and quality.
   Monitor plate presentation and garnishing to meet the restaurant's standards of excellence.
   Continuously seek opportunities to enhance menu offerings and culinary techniques.
   

Qualifications:

• Proven experience as a Sous Chef or Senior Sous Chef in a high-volume, upscale restaurant or hotel.
• Culinary degree or equivalent certification is preferred.
• Strong culinary skills with a focus on quality, taste, and presentation.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced, high-pressure environment.
• Knowledge of food safety and sanitation regulations.
• Team player with a positive attitude and strong work ethic.

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.

We have a position opening available for passionate individual in Italian cuisine and part of our team.

Chef de Partie.

Job Scope:

Kitchen operation from food preparation to final production.

Cooking food with quality.

Following instruction and duties assigned by Chef / Sous Chef.

Cook a variety of dishes, including appetizers, entrees, and desserts

5.5 Day week - Split Shift - Lunch and Dinner Service

Monday - Friday: 10.30 - 2.30pm/ Break/ 5.30pm - 10.30pm

Saturday Lunch Off / 4.30 - 10.30pm

Sundays Full Day Off

Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 16 countries with 31 brands, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.

We are now looking to hire Head Chef,reporting to the Executive Chef and is responsible for:

Managing the resources of the kitchen and ensuring that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget.

Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.

Responsibilities:

• Controls kitchen costs to ensure that the restaurant meets budget and increase profitability
• Controls kitchen maintenance, repairs and other related expenses
• Monitors ordering and receiving food products and other supplies as required for daily operations
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Supervises and takes part in the preparation and production of all food products
• Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Inspects products quality during and after preparation, and makes adjustments as required
• Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs
• Plans and develops menus in coordination with the management

Qualifications:

• Certified Chef de Cuisine or Culinary Arts Diploma
• Minimum 5-8 years of experience in managing a large and fast pace kitchen
• Prior management experience in a similar kitchen environment
• Fluent in English
• Excellent leadership skills and the ability to lead by example in a multicultural environment
• Problem-solving skills

Description about the concept, Bae’s:

In the vibrant nightlife scene of Singapore, ‘Bae’s’ introduces a groundbreaking concept - a pulsating club nestled within the inviting ambience of a cosy, harmonious living room x music room setting.

Bae’s is a hip hop club lounge aimed at revolutionising disco cocktails with a Korean-Asian flair with delectable bar bites.

Who are behind Bae’s*:

• The Proper Concepts Collective - the hospitality group behind The Feather Blade, Rappu Handroll Bar, Ms Maria & Mr Singh, GOHO
• Native Holdings - the cocktail bar group by Vijay Mudaliar , Native (No.14 The World's 50 Best Bars 2021) & Analogue (No.15 Asia's 50 Best Bars 2023)
• Chuga Soju & Coolpotions Singapore

Job Position: Head Bartender

Job Description:

• Recruit, train, and supervise bartenders and bar support staff.
• Develop schedules, ensuring adequate coverage during peak hours and special events.
• Conduct regular staff meetings to communicate updates, policies, and ensure a cohesive team environment.
• Provide ongoing training to enhance bartending skills and customer service.
• Create development plan for all team members to level up skill set
• Oversee the procurement of beverages, supplies, and equipment.
• Implement and maintain a comprehensive inventory control system to minimize waste and control costs.
• Conduct regular inventory audits and reconcile discrepancies.
• Work with vendors to negotiate pricing, discounts, and ensure timely deliveries.
• Collaborate with management to create and update beverage menus, considering trends and customer preferences.
• Monitor the popularity of different drinks and adjust the menu accordingly.
• Source and recommend new and unique ingredients to enhance the beverage offerings.
• Ensure the quality and consistency of drinks served.
• Develop and enforce standard operating procedures for drink preparation.
• Implement quality control measures for cleanliness, presentation, and taste.
• Interact with customers, gather feedback, and address concerns.
• Train staff to provide excellent customer service and resolve issues promptly.
• Monitor customer satisfaction and implement improvements as needed.
• Maintain accurate records of sales, inventory, and expenses.
• Generate reports for management on key performance indicators.
• Implement and enforce safety and sanitation standards.
• Promote and practice compliance with fire, health, safety and hygiene standards and regulations
• Liaise with suppliers and sales representative
• Ensure all deliveries and documents are checked in correctly
• Responsible for cocktail creation and listing of spirits, wine, beer and non- alcoholic beverages
• Build strong relationships with brands representative.
• Actively seeking for collaboration to value add to the business

Qualifications and Skills required:

• Knowledge of liquor laws and ensure that they are adhered to all times without fail
• Strong performance management and coaching skills
• At least 3 years of management experience
• Proven experience as a Head Bartender or similar role.
• Excellent leadership and communication skills.
• Strong knowledge of beverage trends, mixology, and customer preferences.
• Familiarity with inventory management and cost control.
• Ability to work in a fast-paced environment and handle stressful situations calmly.
• Familiar with local market and have a strong network is a bonus

Job Title: Junior Chef

Location: Singapore

Job Type: Full-time

Job Description:

We are currently seeking energetic and experienced kitchen crew to join our team in Singapore. As a kitchen crew, you will be responsible for assisting the head chef in preparing and cooking food, maintaining kitchen cleanliness and hygiene, and ensuring that all dishes are presented in an attractive and appetizing manner.

Responsibilities:

• Assist the head chef in food preparation, cooking, and plating of dishes
• Follow standard recipes and cooking techniques to ensure consistency in quality and taste of food
• Ensure that food is prepared and cooked in a timely and efficient manner
• Maintain cleanliness and hygiene in the kitchen area, including washing dishes, utensils, and equipment, and cleaning food preparation areas
• Stock and organize inventory, including food, ingredients, and supplies
• Collaborate with other kitchen staff to ensure smooth and efficient kitchen operations
• Adhere to all food safety regulations and guidelines
• Report any issues or concerns to the head chef
• Participate in kitchen training and development sessions

Requirements:

• At least 1-2 years of experience working in a kitchen environment
• Strong knowledge of food preparation techniques and kitchen safety practices
• Ability to work in a fast-paced environment and prioritize tasks effectively
• Attention to detail and a commitment to delivering high-quality dishes
• Good communication and interpersonal skills, and the ability to work well as part of a team
• Flexibility to work early morning, evening, and weekend shifts as required
• Relevant certification or training in culinary arts is preferred but not mandatory

If you are passionate about cooking and enjoy working in a fast-paced, team-oriented environment, we encourage you to apply for this exciting opportunity in Singapore.

We are looking for passionate individuals to be part of the OSO family.

Monday to Saturdays: 5pm - 11pm (45mins break time)

Sundays Off

Main duties and supporting responsibilities:

• Prepare ingredients for lunch to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook a variety of dishes, including appetizers, entrees, and desserts

Requirement:

• Kitchen experiences preferred but not necessary - training provided
• Pleasant personality with good presentation skills
• Meticulous, team player and has a positive attitude
• Able to work split-shifts, Saturdays and public holidays (if required)

Brief description of the Restaurant

• We are Ushidoki Wagyu Kaiseki, An authentic Beef Omakase Restaurant where you can fully enjoy head to tail and a variety of dishes in a course menu.
• Leading by Chef Nobu who has more than 30 years experience and our team never compromise raising our bar to serve the best.
• "A great chef is like an artist, creating a masterpiece with every dish" ---------Literally you will witness this!
• We are always on the lookout for like-minded service-oriented team members joining our USHIDOKI family.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Beverage Managerto join our pre-opening team.

The Beverage Manager oversees an efficient operation of the beverage services offered at Santana Plan and organize how beverage systems will be set up, direct and supervise employees working with beverages, and evaluate the overall effectiveness of the system.

Principal Accountabilities

1. Develop beverage programs, which includes what types of drinks to offer, which brands of liquor to use, pricing and other menu aspects.
2. Forecast and keep track of which drinks are most in demand.
3. Oversee the cost of inventory and supplies and submit reports on a periodic basis.
4. Manages day-to-day beverage operation, ensures the quality, standards and meets the expectations of the customer on a daily basis.
5. Ensure the highest possible standards of customer service are provided and listens and responds to customer and employee concerns and questions.
6. Empowers employees to provide excellent customer service.
7. Ensure that all beverage products served meet the established specifications and standards.
8. Review cost increases, communicate with supplier to review charges, and apply strategies to lower costs when possible.
9. Manage the staff through coaching and training, in order to improve performance and to achieve the department’s objectives and targets.
10. Ensure implementation of area sanitation standards.
11. Ensure that all beverage equipment is operated safely and with reasonable care, reporting mechanical problems for repair.
12. Observes compliance with Sunset Hospitality Group policies and procedures, as well as, governmental laws and regulations.
13. Conduct regular meetings with the Bar Team to keep colleagues informed of policies and procedure, special events, further improvement plans and guest comments to ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.
14. Ensure that staff members are wearing the proper clean uniforms at all time to assure their adherence to the brand dress code and following the hygiene standards.
15. Provide on-the-job training and constructive feedback to subordinates to support their overall development.
16. Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Santana provides excellent hospitality services to its guests.
17. Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

1. Works closely with subordinates to ensure information transmission at all time
2. Coordinates with different departments to guarantee effective communication
3. Manages direct reports and operational issues daily

Knowledge, Skills, and Experience

1. BA Degree in Hospitality or
2. Minimum 5-8 years operational experience in a high end restaurant
3. Has working knowledge of all aspects of beverage operations
4. Excellent communication skills
5. Excellent interpersonal and organizational skills
6. Excellent management skills
7. Strong planning and budgetary skills
8. Highly cooperative team spirit

Physical Requirements of the job

The job of the Beverage Manager may require:

1. Long working hours, working during holidays, and covering different shifts.
2. Standing for long period of times.

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)

Responsibilities:
* See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
* Prepare food requisitions as assigned
* Maintaining cleanliness in all assigned areas
* Perform duties common to position and other duties as may be assigned
* Control cost by minimizing spoilage, waste, proper storage, and exercising strict portion control
* Ensure that cost control policies and procedures are followed
* Ensure freshness and suitability of products used by the section and that they are stored properly
* Perform miscellaneous job-related duties as assigned
* Training will be given to the right candidate

Requirements:

* Must be able to work a flexible schedule including shifts, weekends, and public holidays.
* High standard of personal hygiene
* Work hours: 7.00am-5.00pm (Day Shift)/ 12:00am-10:00am
* Able to work in face pace environment
* Disciplined, Independent, Positive working attitude
* No Experience and Juniors welcome to apply

For full-time employees, we offer the following benefits:

• A five-day work week comprising a total of 44 hours.
• Meal allowance to support our employees during their working hours.
• Staff discount applicable to all brands under the Caerus holding.
• Comprehensive medical and dental benefits to ensure the health and well-being of our employees.
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under the Caerus holding, allowing for diverse experiences and skill development.

The opportunity to grow with the company, contributing to its success and sharing in its achievements.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

• can work on public holidays
• can work for long hours
• at least 10 years experiences
• can work between different shops
• have relavant certificate/licence
• 
  
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Brief description of the Restaurant

Papi's Tacos is a cozy taqueria and vibrant Mexican eatery located on Singapore's bustling Seah Street. Reflecting the informal street dining culture of Central Mexico, Papi’s Tacos represents the long-awaited arrival of authentic, fuss-free Mexican food in the Lion City. Along with a convivial atmosphere and honest food steeped in tradition, diners are welcomed with heartfelt hospitality from a kitchen helmed by Head Chef and Partner, Mauricio Espinoza. "Papi" hails from the small town of Papalotla, Mexico and brings his heritage to an array of simple, yet mouthwatering tacos and native dishes. One of the best Mexican restaurants in Singapore! Mexican Restaurant Bras Basah | Tacos | Burritos | Margaritas | Food Delivery

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

• 2 years of experience as a Bartender

Benefits

• Medical Benefits
• Monthly Incentives/ Yearly Bonus

Working hours

• 5days work week / 44 hours per week