Total 2,028 F&B / Tourism / Hospitality job vacancies in d07 golden mile middle road

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Assist in managing wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Checking quality of ingredients
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Roles & Responsibilities

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

Job Descriptions

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure all food preparation meets standards

Assist in the daily operations of the kitchen

Operate and maintain equipment and reporting of malfunctioning

Job Requirements

Minimum 1 year of kitchen experience

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Ability to work well in a team

Multitasking and organizational ability

Able to multi tasked andcommittedtothe quality of food served

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.
• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute mise-en-place efficiently; including, setup the array of ingredients, the process of preparing, caring for your workstation
• Maintain the highest level of food quality, taste, and visual presentation
• Collaborate with team members to ensure efficient communication and teamwork in a fast-paced kitchen environment.
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and inform your section leads when there are shortages
• Food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Assist in managing wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Sommelier plays a crucial role in enhancing the guest experience, ensuring that each meal becomes an unforgettable journey with perfectly paired wines.

You'll be in charge of:

• Execute best-in-class wine service, keeping in mind guests' personal tastes and making recommendations, answering their questions about the wine list, making recommendations, and ensuring that they have an outstanding dining experience.
• Assist in managing wine & beverage purchasing, inventory, maintenance, and reporting
• Staying up-to-date on the latest trends and developments in the wine industry.
• May be requested to carry out duties of a Service Captain when required

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift

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

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by
• the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various
• cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage ggmultiple tasks effectively.
• Creativity and innovation in culinaryapproaches, menu planning, andproblem-solving.
• Ability to handle high-pressuresituations and meet deadlines in afast-paced environment.
• Excellent communication andinterpersonal skills to effectivelyinteract with team members,management, and guests.

Job Summary:

The service talent's main function is to promote the restaurant and ensure guest satisfaction through developing and maintaining a strong team environment with an emphasis on guest satisfaction and delivery of prompt and courteous service.

Job Responsibilities:

• Provide high-quality customer service to guests
• Serving customers of food and beverage
• Ensure sufficient stocks for daily operations
• Report for duty on time and neatly groomed
• Perform opening and closing duties
• Ensure that workstations are set up before the shift commences
• Have full knowledge of the menu to recommend specific items to guests.
• Maintain cleanliness and housekeeping of work areas

Job Requirements:

• Min. 2 years of service experience is preferred
• Good work ethic and willingness to learn
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Able to work in a team with people from different backgrounds

Roles & Responsibilities

The restaurant supervisor must ensure that the restaurant is neat and presentable, as the restaurant's appearance directly influences customer perception of the establishment's quality. A restaurant head captain ensures that all centrepieces are on the tables properly and that linens, silverware and glasses are clean. Restaurant captains often have a managerial role. It is their job to ensure all hosts and waiters are adequately trained and informed of the restaurant's policies and knowledge about menu items and daily specials.

Job Descriptions:

• Ensure the proper use and maintenance of operating equipment, interact with customers, and inform guests and their needs, comments and suggestions.
• Maintain a perfect working relationship with the departments with its interactions.
• Ensure that all employees comply with the steps of service standards quality and phraseology.
• Greet and provide service to guests in a friendly, efficient, and polite manner.
• Establish good working relations with team members.
• Conduct regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Reviewing customer surveys to develop and implement ways to improve customer service.

Job Requirements:

• At least 1 Year of working experience in the related field.
• Highly customer service oriented.
• Exhibit strong leadership skills.
• Excellent interpersonal & communication skills.
• Exceptional communication skills and the leadership capability to create a winning team.
• Service oriented and passionate working in F&B industry.

Responsibilities:

• Assist the Restaurant Manager to provide overall leadership and management to the outlet,
• Support the Restaurant Manager in the daily operations of the outlet.
• Handling guest inquiries, feedback, and ensuring customer satisfaction.
• Interact and engage with guests and assist guests with their requests.
• Ensure all customers are happy with excellent service provided and that feedback and requests are followed through to the end
• Assist in business development where required
• Oversee stock levels & ordering supplies
• Maintain overall restaurant cleanliness both indoors and outdoors
• Any other duties as assigned by Management

Requirements:

• Minimum 1-2 years of relevant work experience
• Fluent in spoken English
• Strong communication skills and the ability to interact confidently with guests and team members.
• Friendly and outgoing personality
• Attention to details

Benefits:

• 5 day work week, 44 hours per week
• Annual Leave
• $300 medical claims per year
• Medical Hospitalisation/Work Injury Insurance
• Staff meal provided
• Bonus upon good performance
• Yearly Increment upon good performance

Roles & Responsibilities

We are looking for a Server who will be responsible for taking orders from and serving food to customers. Duties will mostly include taking food and drink orders writing them down on order slips, and ensuring that tables are served properly and all payments are collected. To succeed in this role, you will need to have a positive attitude and the ability to work well under pressure with bussers, cooks and other staff. Previous work experience involving customer service in a fast-paced environment is greatly desired.

Job Descriptions:

• To support the Reservations Host/Hostess and the rest of the Operations team members at the outlet.
• Assist with interacting with customers, taking orders and serving food and drinks.
• Ensure that all standard recipes, SOPs and standards are followed in the service process.
• Participate and manage assigned sections to provide an awesome experience for customers.
• Help food preparation staff when necessary.
• Able to perform high-quality work while unsupervised.

Job Requirements:

• At least 1 year(s) of working experience in restaurant for this position will be advantages
• Minimum GCE N or O level, Diploma, ITE and SPM
• Excellent communication skills
• Excellent teamwork skills
• Positive attitude with a passion for customer service

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks Of The Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier And Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

Candidate Profile

Knowledge and Experience

• Diploma and Degree from preferably hospitality or related field.
• Minimum 1 to 3 years relevant experience.
• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.
• Contributes in the team, work punctually and effectively.
• Ascertains and addresses guest/colleague needs.
• Motivates individuals and creates and maintains a cohesive team.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment.
• Prioritises and organises work assignments and work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Located on 17 Baghdad Street, Mavi Turkish Restaurant is looking for a Restaurant Manager who will oversee the overall sales and growth activities of the restaurant and make sure that the restaurant achieves the set sales targets, growth and excellent customer satisfaction.

Sales and Marketing Manager's roles and responsibilities include but not limited to:

PRIMARY ROLES & RESPOSIBILITIES

Operations Management: Oversee the day-to-day operations of the restaurant, including opening and closing procedures, ensuring cleanliness, and maintaining a safe and welcoming environment for customers and staff.

Staff Management: Hire, train, schedule, and supervise restaurant staff, including servers, cooks, kitchen assistants, and host/hostesses. Provide ongoing feedback, coaching, and support to ensure high levels of performance and customer service.

Customer Service:Ensure that customers have a positive dining experience by addressing any complaints or concerns promptly and professionally. Interact with customers to gather feedback and make improvements to service and menu offerings.

Inventory and Supply Management: Oversee inventory levels of meat, food, beverages, and supplies, and place orders as needed to ensure adequate stock levels while minimizing waste and spoilage. Monitor inventory usage and implement strategies to optimize inventory management.

Menu Planning and Pricing: Collaborate with chefs and kitchen staff to develop menus that meet customer preferences and dietary requirements while maximizing profitability. Set menu prices based on food costs, market trends, and competition.

Financial Management: Manage the restaurant's budget, including monitoring expenses, controlling costs, and maximizing profitability. Prepare financial reports, such as sales projections and profit and loss statements, and implement strategies to achieve financial goals.

Health and Safety Compliance: Ensure compliance with health and safety regulations of Singapore, including food safety standards, sanitation practices, and occupational safety guidelines. Conduct regular inspections and train staff on proper procedures to maintain a clean and safe environment.

Marketing and Promotion: Develop and implement marketing strategies to attract new customers and retain existing ones. Utilize various marketing channels, such as social media, email marketing, and promotions, to increase awareness and drive sales.

Business Development: Identify opportunities for growth and expansion, such as opening new locations or introducing catering services. Analyze market trends and competition to make informed business decisions.

Community Engagement: Build relationships with the local community, such as neighboring businesses, schools, and organizations, to foster goodwill and support.

Leadership and Team Building: Lead by example and cultivate a positive work culture that promotes teamwork, communication, and accountability. Motivate and inspire staff to achieve their goals and contribute to the overall success of the restaurant.

Adaptability and Problem-Solving: Adapt to changing circumstances and proactively address challenges as they arise. Demonstrate effective problem-solving skills to resolve issues quickly and minimize disruptions to operations.

Requirements

• Must be fluent in English and Turkish and able to speak one of: Arabic or Chinese or Malayi
• Must be familiar with Turkish, Middle East & Mediterranean Cuisine
• Hands-on individual with minimum 5 years of relevant working experience in an Authentic and traditional Turkish or Middle Eastern restaurant or
• Have knowledge and skills in Authentic Turkish and Mediterranean and traditional Turkish appetizers (Hummus, Babaganoush, Cacik, Ezme, Sigara Borek, etc) and dishes such as Adana Kababs, Shish Kebab, Beyti, Ali Nazik, Lamacun, Karni Yarik, Iskender, Manti, Musakka, Patlican Kebab and desserts like Kunefe, baklava, Sutlac to name a few.
• Must have in-depth knowledge of spices and herbs used in Authentic Turkish cooking.
• Must be able to work on weekends and public holidays.
• Food hygiene certification is compulsory
• Passionate about food and customer service
• Must be able to multi-task and keep up in a fast-paced environment.
• Must be able to physically stand for long periods.
• Required language(s): Fluent in English. Turkish and Malay or Chinese is an advantage.
• Must be a non-smoker.
• Must not have alcoholic drinks consumption habit

Preferred Qualifications

• Ability to speak Turkish, Arabic, Malay and/or Chinese.
• A Bachelor’s degree in Culinary filed is a plus.
• Knowledgeable in social media platforms (Facebook, Instagram, Google, TripAdvisor) and online marketplaces in order to effectively promote the restaurant, engage with customers, and drive sales both online and offline.
• Knowledgeable in online delivery platforms, Familiar with online ordering platforms such as Grab, Deliveroo, Food Panda

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

Restaurant Manager Job Description:

We are looking for a results-driven Restaurant Manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations and motivating staff during busy hours. Restaurant Managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff and gathering feedback from customers.

Job Responsibilities:

• Managing and overseeing daily operations and ensuring compliance with operations standards and procedures.
• Managing restaurant financial objectives by forecasting requirements, and scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximising customer satisfaction.
• Trains and provide ongoing communication to staff and deliver first class service to customers.
• Implement SOPs and all other

Job Requirements:

• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• At least 3 years of working experience in restaurant is required for this position.
• Confident and able to work in fast paced F&B environment.
• To comply operation procedures adhoc with all the admin and paperwork requirements.
• Monitoring the quality of the product and service provided, and maintaining financial and administrative records.

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committed to the quality of food served

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Diploma or Degree from preferably hospitality or related field.
• Minimum 5 years relevant experience with at least 2 years at a management level.
• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Directs, trains and motivates individuals and creates and maintains a cohesive team.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, and exercises good judgment.
• Prioritises and organizes work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description:

• Have basic knowledge of how to use kitchen tools and equipment
• Assist in all food preparation and cooking (if applicable)
• Maintain & keep the kitchen area clean
• Ensure hygiene policy and standards are fulfilled and followed strictly
• Assist chef/supervisor in all kitchen operations as required
• Responsible for all culinary duties, including productions, preparation, cleaning, opening setup, and closing
• Able to commit at least one Friday or Saturday per week
• Ad-hoc duties as assigned

Job Requirements:

• Relevant experience preferred
• Cheerful pleasant personality with a positive mindset
• Bilingual or multilingual ability an added plus
• Possess Hygiene Certification is a plus.
• Ability to carry out required tasks in an accurate manner
• A strong team player & able to maintain composure during rush hours
• Possess skills in the proper handling of kitchen equipment

JOB PURPOSE:

Responsible for managing the whole spectrum of the branding and marketing functions as well to work in close liaison with the CEO to develop branding and marketing strategies that support the Board’s overall strategic aims and objectives.

JOB RESPONSIBILITIES:

· Assist in new store opening / closure of restaurant and liaise with contractor and vendors

· To handle all lease negotiations, renewals and administration

· Planning and coordinating the monthly promotion for each brand

· Working closely with the team to create designs of restaurant, menus and promotions

· Working closely with the R & D team on new product development ideas

· Working closely with operation team and outlet for promotion

· Reviews periodically, ie monthly, yearly sales/product mix, expenditure and profitability and develop effective solutions or recommendations to management.

· Understand market and customer and constantly monitor the effectiveness of the company as well as the competitors’ promotional activities and to recommend appropriate remedial actions for improvements.

· Reviews of the marketing plan of the company vis-à-vis the market/consumer/competitor/product, in line with any changes and development taking place and recommend to the Management appropriate changes to improve products and sales.

· Liaise and follow up with the contractor & landlord about the renovation work to ensure complete within the timeline. Quotation, invoice, work schedule, site inspection, shop opening equipment

REQUIREMENTS:

Diploma with specialization in Branding and Marketing with at least 1 year of relevant working experience.

Proficient with MS Office, Power Point

Ability to work independently and coordinate well across all the levels

Being able to be proactive and self-motivated.

Need to travel within different outlets frequently

Good communication skill, interpersonal skills