Total 4,677 F&B / Tourism / Hospitality job vacancies in d21 upper bukit timah clementi park ulu pandan

Responsibilities:

• Table busser / cleaner job
• Sweeping and mopping floors, especially in the event that items are broken or spilled.
• Supporting other restaurant staff members by assisting with other tasks, as needed.

Sales Manager

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

Sales Manager Responsibilities

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

Sales Manager Requirements and skills

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

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.
• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.
• Attend trade shows and other marketing events and represent the organization.
• Evaluate the performance of the sales team and seek ways to improve the team’s performance.
• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.
• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.
• Proven work experience in marketing and achieving set targets.
• Excellent communication skills, both written and verbal communication.
• Ability to lead and motivate a sales team, and put in place measures to retain a great team.
• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.
• Excellent selling skills, people-oriented, and ability to motivate a team.
• Ability to identify potential areas of growth and identify new business partnership opportunities.
• Strong organization skills and multi-tasking skills.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Responsibilities:

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies , kitchen and dining equipments and other restaurant essentials are adequately stocked and serviced.
• Resolving customer complaints in a professional manner.

Job Description:

• Monitor productivity and allocate resources accordingly
• Reviews day to day operational reports to manage productivity and performance.
• Collaborates with internal customers to ensure loads are processed on-time according to service commitments. Reviews daily operational reports to manage productivity, performance, and service. Conduct trainings, observation and meeting.
• Monitoring retrieve and tender cargo from/to agents at the airport cargo terminals.
• Sort incoming/outgoing packages and splitting packages to X-ray machines, including retrieval of packages that required further inspection.
• Submit booking for import CC flight for next day retrieval. ULDs planning for import / export.
• Follow-up on internal and external requires.
• Customs endorsement of CIDBC form at checkpoint during weekend.
• Ad hoc other duties assigned from time to time.

• Create new and exciting desserts to renew our menus and engage the interest of customers 
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting 
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget 
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. 
• Ensure their section of the kitchen adheres to safety and health regulations. 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Identify staffing needs and help recruit and train personnel 
• Maintain a lean and orderly cooking station and adhere to health and safety standards

The Autobus

Restaurant and Craft Beer Taproom

*Singapore's Largest Craft Beer Taproom*

• Looking for a driven, self motivated head chef, with ample opportunities for growth and expansion.

• We have a strong lunch & dinner crowd on, serving wholesome protein bowls in the day and bar bites at night.

• Located in the CBD, we have the most extensive list of Craft Beers, aiming to be CBD's staple spot for craft beers and protein bowls.

• At least 3 Year(s) of working experience in the related field

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

• Ensure all food preparation are carried out according to the Standard Recipes and Operating Procedures.

• Ensure consistent food standard is maintained at all times; conduct checks for quality, consistency and presentation of food

• Ensure standards of food hygiene, health and safety are monitored and adhered to all statutory food hygiene and sanitation guidelines by SFA.

• Ensures the correct rotation by FIFO and maintain stock levels of all food products

• Constantly rectify and improve issues /procedures to improve food standard.

• Effective management of food cost and wastage management.

• Manage kitchen productivity and ensure labour cost is managed effectively.

• Responsible for conducting on-the-job training for all cooks and trainee cooks

• Handle food issues/complaints and manage customer satisfaction promptly and appropriately.

• Rectify and improve on food standard to manage and ensure customer satisfaction.

• 6 day 49hrs work week

• Sundays and PH Off

Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which believes that magic that comes from cooking with wood. The main restaurant and office is located at Dempsey and there is one Meatsmith restaurant in Telok Ayer.

JOB SCOPE AND RESPONSIBILITIES:

• Design and develop attractive visual content for emailer campaigns and ads for all brands
• Develop & manage attractive campaigns & manage promotional collaterals to boost sales, as well as drive traffic to website and social media platforms
• Assist with menu changes and design updates
  developing a compelling and engaging social media content calendar for the Group’s social media platforms, as well as exploring other potential platforms for greater online engagement and visibility.
• Monitor and collate data of all digital marketing platforms (social media and websites Google Analytics) i.e. number of impressions, unique visits, number of followers, link clicks, weekly sales, etc.
• Identify digital marketing trends and market activities
• Support the maintenance & updates of all marketing design collateral, in-house website platforms & eCommerce platforms e.g. Website, Chope, Oddle, etc
• Update website copy and promotional design collateral
• Organize and participate in Quarterly Promotions meetings and action plan post-meeting
• Other related tasks as and when assigned
  

Role:

Restaurant Supervisor (F&B / Up to $2600)

Interested applicants can send your resume to [email protected] and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

• Singapore Based (Bugis & Buona Vista)
• 6 Days work per week (44 hours + OT)
• $2400 to $2600
• Relevant F&B experience
• Career Progression Opportunities

Responsibilities:

• Assist the Restaurant Manager/Assistant Manager in the daily operations of the outlet
• Ensure guests’ needs are being taken care of
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level
• Ensure the store is prepared for the start of operations
• Take orders, make recommendations and highlight specials
• Clean tables and ensure tables were ready for the next round of customers
• Maintain overall restaurant cleanliness both indoors and outdoors
• Perform ad-hoc duties as assigned by the manager

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Exhibitor (Part-Time) (Indo Food Exhibitions)

Working Days & Hours: 23-26 April | 9.30am-6pm (discuss during interview)
Working Location: Singapore Expo
Salary Range: $10 per hour

Job Responsibilities:

• Showcases products in expo
• Handle customer inquiries
• Organize products

Job Requirement:

• Training Provided

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

Job Descriptions

• Assist in preparing food
• Willing to work in kitchen

Working hours

• 44 hours per week

Job Descriptions

• Manage cooking
• Handle kitchen helper

Job Requirements

• Able to cook

Working hours

• 50 hours per week

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Job Scope

·Supervise and manage a team of operations staff to ensure the efficiency of kitchen operations.

· Report and assist Operations Manager with the entire catering operations.

· Enforce compliance to the mandatory hygiene standards and requirements.

· Ensure that kitchen operations meet delivery timeline and inventory integrity.

· Ensure that quantity and quality of items ordered are received and stored in proper condition.

· Check personal hygiene of all the staff, hygiene of chillers & freezers.

· Provide training and coaching about business food range and food production according to established standards.

· Oversee packing process.

Requirements

· ‘O’ Level.

· 3-5 years of related working experience, of which 1 year in supervisory capacity.

· Ability to communicate with suppliers & vendors.

· Possess good knowledge of Microsoft Office.

· Possess good leadership skills.

· Able to work on weekends & public holidays.

· Willing to work long hours especially during festive seasons.

We are seeking an Senior HR Generalist who will work closely with various departments in driving HR operational excellence for the company.

We are a growing company. We are people oriented and we take care of all our staff. We provide lunch and staff discount as well as other benefits.

• Handling Staff Payroll
• Responsible for administration, analyze compensation surveys and obtain all necessary information to prepare compensation proposal and budgets.
• supporting an employee's onboarding and offboarding cycle.
• Advice employees on personnel issue, including compensations and benefits policy.
• Prepare letters for emplyees as and when, e.g.: confirmation letter, acceptance of resignation,
• Support on the HR policy and procedure establishment and improvement.
• Ensure that all employee relations issues are properly identified, reported, investigated, and resolved.
• Ensure all HR practices; records, etc. are in full compliance with statutory requirements.
• Post Job vancancies at different job portals, shortlisting and arrange interview for both candidates and hiring managers.
• Build rapport with other outlets admin/operations team.
• Responsible for completion and submitting of surveys from government statuary board.
• Support recruitment in doing online job posting, shortlisting potential candidates, arrange job interview for candidates and hiring managers.
• Participate in other HR projects, programs or activities, as assigned.

Requirements:

• Candidate must possess basic computer skills and be able to use Microsoft Excel, Word and Powerpoint.
• Positive working attidude and positive mindset. Can do spirit.
• Result oriented
• Good interpersonal and communication skills
• Good writing skill
• Tact savvy
• Be able to speak multible languages will be an advantage
• No prior experience are also welcome to apply

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

MAIN RESPONSIBILITIES

Manage staff schedules and provide operation support

Ensure that all operational duties by the team are completed on a daily schedule, ahead of time, efficiently and effectively.

Provide excellent customer service as well as management and ensure that all staff understands the importance of such standards.

Handle customer feedback and complaints professionally

Ensure that the restaurant is clean and organised at all times in compliance with the hygiene, health and safety guidelines required (implementing the safe entry guideline)

Train and brief new staff on operations

Oversee restaurant inventory

Other ad-hoc operational duties as required.

REQUIREMENTS

At least 3 years of working experience in the F&B industry preferably on a managerial level or supervisory level

Familiar with general F&B operations

Able to speak and write in both English and Chinese effectively

Strong passion for Service

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Dedicated to customer satisfaction and a great customer experience.

Excellent leaderships skills

Able to commit to a 6 days work week inclusive of public holidays. Note: Rest day will be on weekday

Willing to work split shifts (11.30am – 2pm & 6pm – 10pm)

Prepare awesome south Indian food and north Indian for our customers.

Must be well experienced in cooking the following North Indian Food Items

Naan

Tandoor Chicken

Tandoor Prawn

Butter Chicken

Chicen Tikka

Paneer Tikka

Daal Makhni

Daal Tadka

Samosa

Pav Bhaji

Hydrabadi Chicken Briyani

Hydrabadi Mutton Briyani

Must be well experienced in cooking the following south Indian items

Idli

Dosa

Pongal

Vadai

Poori Masal & Parotta

Sambar

Dalcha

Chicken Curry

Fish Curry

Chicken Roast.

Chettinadu Chicken

Crab (Small and Big Size)

Mutton Biriyani

Chicken Biriyani

Chettinad Dry Pepper Chicken

Chettinad Nandu Varuval

Thalapakkati Style Chicken Biryani

Mutton Chukka Varuval

Chicken Ghee Roast

Boondhi Raita

Fruit Custard

Chicken fry

Fish Fry

Weigh, measure, mix and prep ingredients according to recipes.

Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

Check food and ingredients for freshness.

Work well under pressure and within the time limit.

Must be willing to take break after lunch hours and present in the restarurant to prepare food freshly for the dinner

Exhibitor (Part-Time) (Indo Food Exhibitions)

Working Days & Hours: 23-26 April | 9.30am-6pm (discuss during interview)
Working Location: Singapore Expo
Salary Range: $10 per hour

Job Responsibilities:

• Showcases products in expo
• Handle customer inquiries
• Organize products

Job Requirement:

• Training Provided

Tan Jia Jun | REG No: R23112681

The Supreme HR Advisory Pte Ltd| EA No: 14C7279

Reporting to the Assistant Manager/Manager, you will assist in ensuring the smooth running of kitchen/service operations in various aspects. A fast-track career progression to Restaurant Manager, through a comprehensive training programme.

Working Conditions:

- Leave, medical benefits and working meal are provided.

- Air-conditioned environment.

- 6 working days per week with split shift.

- Rest Day on Tuesday

- Location: Bukit Timah

Job Description:

• Oversee and manage the efficient running of the outlet in line with the branch standards, while meeting the employees’, company’s and customers’ expectations.

• Responsible for food preparation and keeping the kitchen equipment clean.

• Meeting food quality expectations of customers.

• Attend to customers and their requests/feedback and resolve issues in a timely manner.

• Assist to manage manpower schedules, staff development and comply with company’s SOPs and standards.

• Assist in the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

• Monitor food and stocks wastage in the outlet and ensure that all supplies and stocks in the outlet are sufficient for the day to day operations.

• Handle cashiering, tally cash register and bank in cash daily.

• Supervise cash flow and handle petty cash payments.

• Handle customer complaints, maintaining good customer relationships.

• Carry out any ad-hoc duties as assigned.

Job Requirements:

• With kitchen experience will be an advantage.

• Able to work under pressure in a fast paced environment.

• Meticulous, mathematically incline and possess good people skills.

• Self-discipline and self-motivated and enjoys interacting with people and serving customers.

• Ability to engage in physical activities which requires long hours of standing during the working shift.

• Always maintain high standard of personal hygiene with clean appearance and neat attires.

• Polite manner, energetic, cheerful, and hardworking.

• Possess enthusiasm in learning and keen to obtain feedback for improvement.

• Able to work on retail hours which include weekends and public holidays.

Lee Kai Siang

R1655126

1. Undertake menu planning.

2. Oversee and participate in the preparation and cooking and serving of main meals, snacks, etc. in accordance with specified menus.

3. Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

4. Check quantity and quality of stock received and notify suppliers of deficiencies.

5. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

6. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

7. Co-operate fully with the statutory inspections and implement recommendation as appropriate.

8. Supervise other the Kitchen Staff Team on shift and undertake performance appraisal.

9. To undertake such other duties as may be assigned from time to time.

Kitchen / Service Crew [Healthy Bowl]

• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar / Raffles Place / Frasers Tower Singapore (Cecil Street) / Geylang (Discuss during interview)

Responsibilities:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Requirements:

• With relevant experience.

WhatsApp: https://wa.me/6596112291 (Kyra)

Email: [email protected]