Total 1,179 F&B / Tourism / Hospitality job vacancies in orchard

Kitchen Chef

Benefits Summary:

• Staff allowance and uniform provided
• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Annual and Medical Leave Provided
• Two days off per week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Stay current on restaurant industry trends
• Responsible for food preparation in the Kitchen
  Requirements:
• High school diploma/GED required (two-year culinary degree preferred)
• Strong knowledge of food sanitation regulations
• Good experience in fine dining establishment
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

- Assists the Master Chef in the supervision and smooth operation of the Dim Sum kitchen including training, preparation and service of food and cleanliness and hygiene.

- Assists any sections when required.

- Manages food cost by adopting best practice

- Builds and leads an effective team

Job Responsibilities:

1. Ensure that all employees report for duty punctually, wearing the correct, clean uniform, shoes and name badge.

2. Assists in building an efficient team of employees by taking an active interest in the welfare, safety and development.

Assists in training the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

3. Supervises the employees of the department, ensuring that the correct standards and methods of service are maintained and continuously improved

4. Ensure that the departmental food cost & operational budget is strictly adhered to and all the costs are strictly controlled.

5. Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

6. Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

7. Ensure the quality of food preparation is in accordance with the established standard.

8. Ensure the cost effective production of raw material so as to minimize wastage.

9. Checks all incoming food items to ensure consistency in quality of appearance and taste.

10. All outgoing dishes to ensure that the established standard is met before serving to the guests.

11. Checks food items/ingredient stock and prepares daily market list.

12. Ensure the highest hygienically standards in the preparation, storage and handling of food and equipment according to ENV standards

13. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

14. Prepares the weekly duty roster to maximize employees’ productivity.

15. Keep abreast of new products to improve on creativity and quality. Be innovative.

16. Maintains an accurate food recipe data.

17. Conducts interviews and makes selection of new applicants.

18. Conducts disciplinary action of staff.

19. Feedback to Master Chef / Director of Kitchen on the performance of staff.

20. Performs any other duties as may be assigned from time to time by the Management.

Please be notified that only shortlisted candidates will be notified.

For more information, visit www.goodwoodparkhotel.com.

Reporting to the Director of Human Resources, your job responsibilities include, but not limited to:-

Responsibilities:-

1. Administer on-boarding and off- boarding process.
2. Assist in the administration of employee confirmation, contract renewal, re-employment, employment certification letters, reference checks etc.
3. Source, screen and shortlist candidates and coordinate the selection process.
4. Experience in Work Pass application, renewal and cancellation.
5. Process resignations of employees and preparing leaver’s advice form
6. Prepare monthly payroll advice & e-claims report during payroll period.
7. Report & submit Work Injury Compensation claims.
8. Data entry of new hires into HRIS.
9. Verify and process Grab transport & Cabcharge invoice.
10. Update staff onboarding list.
11. Support Employee Engagement activities
12. Assist in completing MOM and other government surveys
13. Performs any other duties as may be assigned from time to time by the Management.

Requirements:

1. Diploma in Human Resources Management or equivalent.

2. Exposure to HR operational management in the hospitality industry is preferred

3. Able to start within short notice.

4. Proficient in Microsoft Office software such as Word, Excel and Powerpoint

5. Able to work independently and a team player.

WHO WE ARE:

• Subway® franchisee operating an upcoming new restaurant @ Great World shopping mall.
• We believe in providing a fun and rewarding working environment while offering the opportunity to contribute as the ‘pioneer’ team.

YOUR ROLE:

• The Supervisor is the heart of our operation.
• We are looking for a talented individual to join us as the ‘pioneer’ with the opportunity to build and lead teams in the day to day operations of the restaurant.

YOUR RESPONSIBILITIES:

• Supervises restaurant staff and daily operations to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained.
• Schedules and supervises staff.
• Maintains standards of restaurant safety and security.
• Exceptional guest service is a major component of this position.
• Maintains business records as outlined in Subway Operations Manual.
• Performs other task as maybe assigned from time to time.

WHO YOU ARE:

• Cheerful, friendly, detail and customer-orientated.
• Physically fit to work in Quick Service Restaurant.
• Possess a Bachelor's degree or equivalent
• Experienced in F&B and prior supervisory role would be added advantage.

WHAT WE OFFER:

• Attractive Salary Packages.
• Clean Environment (non-oily and greasy environment typically found in a restaurant).
• Career growth opportunities.
• Training and professional development opportunities.

WHO WE ARE:

• Subway® franchisee operating an upcoming new restaurant @ Great World shopping mall.
• We believe in providing a fun and rewarding working environment while offering the opportunity to contribute as the ‘pioneer’ team.

YOUR ROLE:

• As a Sandwich Artist™ you are the face of Subway® promoting the brand’s awareness as you will be serving and adding value to every customer’s needs in an efficient and friendly manner.
• We are looking for talented individual to join us as the ‘pioneer’.

YOUR RESPONSIBILITIES:

• Greets and serves guests. Exceptional guest service is a major component of this role.
• Customising customer’s product to their specifications according to prescribed recipe.
• Maintains food safety and sanitation standards.
• Handles or processes light paperwork.
• Performs other tasks as maybe assigned from time to time.

WHO YOU ARE:

• Cheerful, friendly, detailed and customer-orientated.
• Physically fit to work in a Fast Food Restaurant.
• Possesses Bachelor's degree.
• Experienced in F&B would be an added advantage.

WHAT WE OFFER:

• Attractive Salary Packages.
• Clean Environment (non-oily and greasy environment typically found in a restaurant).
• Career growth opportunities.
• Training and professional development opportunities.

Job Title: Service Staff

Location: Somerset, Singapore

Job Type: Part-Time(Negotaible)

Job Summary:

We are seeking enthusiastic and customer-focused individuals to join our team as Service Staff at Japanese restaurant.

The ideal candidates will be responsible for providing exceptional service to our customers, ensuring a positive and memorable experience. As a Service Staff member, you will play a crucial role in maintaining a welcoming atmosphere, serving guests, and contributing to the overall success of our establishment.

Responsibilities:

• Greet and welcome customers in a friendly and professional manner.
• Take customer orders accurately and provide recommendations when necessary.
• Prepare and serve food and beverages in accordance with established standards.
• Ensure cleanliness and hygiene in all service areas, including dining and kitchen spaces.
• Handle cash and card transactions accurately and efficiently.
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with kitchen staff to ensure timely and accurate order delivery.
• Uphold high standards of customer service and resolve any issues to ensure customer satisfaction.
• Maintain a positive and teamwork-oriented attitude while working with colleagues.
• Adhere to all health and safety regulations and company policies.

Requirements:

• Previous experience in a customer service role is preferred but not required.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Strong multitasking and organizational abilities.
• Flexibility to work evenings, weekends, and holidays as needed.
• A positive and proactive attitude towards teamwork and customer service.

If you are interested in, please send your application.

We will contact you only if you are shortlisted.

R&B SG CAPITAL PTE. LTD.

UEN: 202341119N

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Assists in training, motivating, directing and supervising the work performance of the employees in the F&B operations

Assists in developing and maintaining all on-the-job training programs on a continual basis to ensure a high degree of professionalism among the staff

Ensures proper care, security and maintenance of hotel equipment

In the absence of the Managers, Assistant Managers and Restaurant

Executives, to conduct a daily briefing with the staff on station assignments, details regarding menu, functions, and activities within the hotel

Maintains a daily housekeeping program that covers storage and operational areas

Performs menu recommendations to patrons and offer other F&B services such as cross-selling of other in-house restaurants and hotel facilities, so as to enhance their dining experience

Able to take reservations, assign seating arrangements, lead patrons to seats, and build rapport with patrons

Ensure that the administrative tasks assigned to the Captains, such as requisitions, operating equipment control and inventory, and other tasks are dutifully completed

Observes the personal grooming, attitudes and degree of professionalism of the staff to ensure that the quality service standards are up kept

Conducts spot-checks on staff service attitudes and product knowledge randomly at least twice a week

Assumes an active role in implementing safety procedures and following up within the department for such procedures

Responds to any hotel emergencies or safety situations with urgency

Fosters a close working relationship with other departments and promote effective inter-departmental communication

Reports all incidents to the Managers

Ensures the accuracy of order-taking and billing

Attends to telephone enquiries

Be conversant with the opening and closing procedures of the restaurant, and ensure that the staff adheres to these procedures.

Reviews and evaluates staff performance during probation and annual performance appraisal

Attends to guests’ complaints, enquiries, or situations as satisfactory to the guests as possible

Always extend a warm welcome for the guests upon their arrival and a fond farewell when they leave the restaurant

Performs any other duties as may be assigned from time to time by the Management

1.0 Ensures that all adopted policies and procedures on costing and cost control are duly complied with.

2.0 Consults the Management, Executive Chef and Executive Assistant Manager (Finance) to set up the maximum, minimum and re-order inventory levels for various items of inventories to enable their automatic ordering based on such pre-determined levels.

3.0 Reviews periodically the maximum, minimum and re-order levels of supplies and updates them accordingly and ensures that they are adhered to by all concerned.

4.0 Maintains accurate and reliable cost records.

5.0 Checks and ensures accuracy of monthly cost reconciliation reports and usage costs report by departments of consumable supplies stocks prepared by Store Staff before approving such reports for Accounts to charge out the costs.

6.0 Submits monthly reports of consumption of high usages of consumable supplies to management and ensures their prudent usages.

7.0 Prepares and interprets timely all monthly and other periodical cost statements and other management reports as required.

8.0 Organizes and supervises the stock counts of all food and beverage stock items and consumable supplies done monthly and operating equipment done half-yearly. Investigates and reports any major and significant discrepancies to Executive Assistant Manager (Finance) immediately.

9.0 Reviews in conjunction with the operations personnel the monthly stocks, including perishable items, maintained by stores and other departments such as, Maintenance, Housekeeping, Stationery, etc.

a. Prepares a schedule of slow-moving items for management information.

b. Liaises closely with the department heads regarding the possibility of utilising the said items, or the disposal of the said items to the group hotels.

10.0 Minimizes the cost of holding stocks by ensuring that the various items of inventories are not overstocked.

11.0 Checks the condition of all food items to ensure that all food items which are not fit for human consumption are disposed after in consultation with the Management, Executive Chef and Executive Assistant Manager (Finance).

12.0 Ensures that all stock items are properly stored in the appropriate receptacles.

13.0 Conducts surprises stock check on stock maintained by all department, namely

a. General Store

b. Sub-stores (eg. Sundry Store, Cold Room, Wine Cellar, etc).

c. Stores (Public Areas)

d. Stores (Kitchens)

e. Housekeeping Store and Sub-stores

f. Maintenance Store and Sub-stores

g. Stationery Store

Surprise counts on various stock items must be conducted on the test check basis and at least three items a month at an unannounced interval. Investigates any discrepancies and reports such discrepancies to the Executive Assistant Manager (Finance).

14.0 Performs and supervises the control procedures on the following :

a. Receiving practice and procedures

b. Storing and issuing practice and procedures

c. Portion size and portion control

d. Cost control

15.0 Ensures that food preparation is in accordance with laid down specification and accepted standards, by making period spot checks and reporting wastages and irregularities.

16.0 Determines in conjunction with food and beverage personnel, par stock levels for liquors and wines items stocked in the individual bars.

17.0 Assists in food and beverage costing and determination of selling prices.

18.0 Analyses and submits to Executive Assistant Manager (Finance) monthly report on Bar Operation as so the profitability of bar operations and investigates material difference between actual and potential sales.

19.0 Supervises the staff of Store/Cost Section of the Accounts Department.

20.0 Manage Store issuing and receiving.

21.0 Manage Materials Control article creation and supplier creation.

22.0 To ensure that work is always kept current and the necessary cost reports and other management reports are produced timely.

23.0 Updates the Executive Assistant Manager (Finance) of any irregularities or break-downs in laid down systems of control and making recommendations for improvements in control where necessary.

24.0 Performs any other duties as and when assigned by the Executive Assistant Manager (Finance).

Brief description of the Restaurant

Bonding Kitchen established since November 2018 in Johor Bahru, Johor, Malaysia. In September 2020, we had opened our 1st outlet in Singapore. Originally, beginning as a home private dining concept, we have broadened it into a cosy eatery specializing in delicious modern Peranakan dishes with an atmosphere that encourages, well, bonding!

Our vision is to inspire multiracial people to live in harmony & peacefully through the most unique Peranakan cuisines which strongly represent the multiculturism of Singapore.

We focus on food quality & safety, great customer service and cosy dining environment.

Job Descriptions

• Support Chef De Partie / Sous Chef in running the kitchen operations
• Maintain high standards of sanitation, cleanliness and safety.
• Maintain high standard of personal hygiene
• Prepare & serve quality food by following strictly the preparations
• Manage Inventory and stock receipt
• Passionate in delivering quality dishes
• Communicate effectively across all teams from kitchen to front of house

Job Requirement

• Minimum culinary certificate or 1-2 years related working experience
• Must have Chinese wok skills
• Good communications
• Passionate in cooking
• Keen to learn and positive attitude
• Be punctual and well disciplined
• Full of energetic & spirit
• Ability to stand long hours and work in fast-paced environments.
• Able to work on weekend & PH and working hours may vary in accordance to opening hours
• Weekly rotation

Benefits

• Medical & Insurance benefit
• Staff discount
• Good career development
• Staff meal provided

Working hours

• 5.5 days per week (10 hrs per day, exclude 1 hr breaktime)

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Role and responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry.
• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Job Summary

• Responsible for ensuring set up of the restaurant for service
• Ensure that guests receive prompt attention and service when they enter the restaurant
• Responsible for ensuring that customer’s orders are efficiently processed

Job Specifications

Qualifications:

• Cert / Higher Cert in F&B Service

Experience:

• No specific experience is required
• Skills can be acquired through on-the-job training

Skills and Knowledge:

• Excellent knowledge of food available on the menu
• Basic knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders

Personal Qualities:

• Passion for the F&B industry
• Good service attitude – customer oriented
• Sociable and people oriented
• Tactful and courteous
• Versatile
• Team player
• Optimistic

Brief description of the Restaurant

Japanese All-Day Brunch and Restobar serving Capanes, Japanese Tapas, Sushi.

Job Descriptions

1. Prepare and run daily operations of the bar by ensuring stocks, hygiene and quality consistently
2. Come up with standard and fool-proof SOP for drinks and bar food preparations and serving
3. Work with Outlet Managers and the Service Team to ensure sales target achievement and customers' satisfaction

Job Requirements

• 1 year experience as a Bartender
• Energetic, dynamic, cheerful and engaging with good social skills
• Independent and creative in term of creating and improving the bar products
• Has impressive knowledge on classic and creative cocktails, Sake and wine

Working hours

• 44 hours + 8 hours Fixed OT per week

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Brief description of the Restaurant

YAKINIQUEST - a Japanese BEEF YAKINIKU fine-dining concept restaurant

Dynamic, Fun & innovative Japanese Company with audacious ideas in spreading the power of Yakiniku around the world!

A company with values: Firm dedication to career Development, wholeheartedly(Omotenashi) , innovative, responsibility & sincerity

Job Descriptions

• Working at Japanese Fine-Dining concept Yakiniku restaurant
• Serving and giving presentations of food & drinks to guests as well as help grilling beef at guest's table
• Taking orders, making drinks, and settling bills
• Cleaning and preparing for the operation
• Ensuring that guests are having a great time throughout their dining experience
• Sales and Staff management.
• Maintain and improve the Service quality as a team

Job Requirements

• 1~2 year of service experience at the Fine Dinings or Hotels
• Passionate and team-oriented character
• Non-selfish and willing-to-learn attitude
• Experience working as a Restaurant Supervisor is advantageous. *but not mandatory
• Experience working in Japanese restaurants is advantageous. *but not mandatory
• Able to communicate in English

Benefits

• Health insurance
• Monthly sales Incentive Program
• Staff meal provided
• Staff discounts and Referral Incentive Program (up to $200),
• Birthday Vouchers/Yearly vouchers
• Career/Self development Grant
• Payout of unused AL/PH
• Opportunities to progress internally
• Performance review half-yearly

Working hours

• 5 day work week | 44 hours work week
• 10:30am to 10:00pm (1.5hr break) daily

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Tempura Chef

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

Over 3 years relevant experience in the area of Japanese fine dining restaurant especially work within Tempura session;

- At least 3 years working experience in the senior position;

- Able to maintain high standard of food quality;

- Capable to support every team in the kitchen of Mizuki.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Job Description :

We are looking for outgoing and dynamic individual to join us as Restaurant Guest Relations Executives!

Responsibilities:

Work closely with the managers in front desk operations management

Answer calls, note down booking reservations and update accordingly

Coordinate private events for large group reservations

Ensure prompt and polite service in greeting guests entering and leaving the restaurant

Maintain all guest folios in the manner instructed and type out necessary guests' likes and dislikes to the appropriate fields on the profile

Perform appropriate cashier activities as and when required

Requirements:

Proficient in spoken and written English

At least 3 year in a customer service position

Experience in an F&B environment is preferred

Able to work shifts, weekends, and Public Holidays

Possess a positive attitude and passion for providing excellent customer service

Good communication skills

WE ARE HIRING WAITER/WAITRESS FOR LA D'ORO RESTAURANT

We are Looking for someone who:

• Passion in F&B industries, Japanese cuisine experience
• Self Motivated
• Able to deliver high customer satisfacion service to guests
• Cheerful & Energytic
• Able to handle Fast pace environment
• Love to Intereact with customer
• always smile from heart
• Communicate with fluency english
• Able to commit split shift
• Willing to progress more
• Candidate must possess at least Secondary School/"O" Level
• in Food & Beverage Services
• At least 2 Year of working experience in the related field is required

We are offering:

· Uniform Provided

· Medical Benefit

· Career Development with Continuous Learning

If you feel that you match those qualities, What are you waiting for? Quickly click the apply button and you maybe the one that is shortlisted. JOIN US AND BE PART OF OUR BIG FAMILY.

Job Highlights

• Meal Allowance
• Singapore Welfare & Benefits
• Exciting Career Path Opportunities

Responsibilities:

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen time to time in order to coordinate smooth daily operations.

Requirements:

• Familiar with Japanese cuisine, Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to perform shifts including weekends and Public Holidays.
• Good organizational and planning abilities.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Job Description & Requirements

LA D'ORO PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

ITALY & JAPANESE FINE DINING RESTAURANT

LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants for the following positions.

SERVICING – F&B

Restaurant Manager

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Experience in the area of fine dining restaurant;

- At least 5 years working experience in the senior position;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development with the head chef;

- Assist the Senior Manager and Restaurant Manager to support and manage the entire service team of LA D'ORO.

- An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

The F&B Manager will be in-charge of the restaurants in Goodwood Park, ensuring that guests have the best overall experience when dining in.

Your responsibility includes:

1. Lead and manage the daily operations of the restaurant, ensuring smooth and efficient service.
2. Analyzing and planning restaurant/function rooms sales levels and profitability.
3. Manage scheduling and staffing levels to meet operational requirements.
4. Planning of Restaurant Menu menus and beverage list.
5. Recruitment, training, coaching and managing staff discipline.
6. Handle guest feedback and complaints

Requirements:

1. Proven experience in a restaurant management setting, preferably in hotels.
2. Extensive knowledge of fine dining etiquette and culinary trends
3. Adaptable to a fast paced environment
4. Passion in providing the best restaurant experience

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com

JOB SUMMARY

To coordinate and execute the various Marketing Communications activities undertaken by the department, to build and maintain good media relations and to ensure the upkeep of the Hotel’s image.

JOB DUTIES & RESPONSIBILITIES

1. Branding / Marketing Collaterals / Reports

- Promote awareness of brand image internally and externally.

- Support offline and online activities and initiatives to bolster the property's reputation and image in the media and in the community (e.g. social media).

- Develop marketing materials and assemble information packages (e.g., brochures, promotional materials, maps) for promotional events, property tours, and conferences.

- Prepare or edit letters, invitations, monthly and quarterly press reports, Owner’s presentation and news releases, using word processing, spreadsheet, database, or presentation format.

2. Media Relations

- Prepare media releases and coordinate dissemination of press kits.
- Handle media enquiries, consistent updates to establish good relations with media.
- Refer requests for information from the media to an appropriate spokesperson or information source.
- Support media relations outreach efforts, including pitching ideas and events, interview facilitation, and media tours.
- Coordinate on-property visits from media, including reservations, amenities, special requests, and dining.
- File information and update press database, including list of all media contacts and media distribution lists (e.g., contact information, magazine circulation and demographics).
- Assist with on-site media relations for local events, including, but not limited to, grand openings/anniversaries, marketing/promotional events, and other press functions.

3. Media Clipping

- File and update press database, digital library, and press clippings.
- Monitor media coverage and other external factors to identify potential or actual problem areas and opportunities.

4. Website Management

- Make updates to property website by making changes directly to the website or by coordinating with appropriate others in order to make updates.
- To ensure information is uploaded on time and work with various departments to get information submission is timely.

5. Database Management

- Oversee the management of the database.
- Coordinate with various departments for regular updates.

6. Budget: Expense Report and Accruals

- Coordinate the timely submission of Purchase Orders / Invoices.
- Compile the monthly expense and accrual reports.

7. To ensure and follow established procedures and compliance as per LSOP guidelines.

8. General Duties / Administrative Matters

- Respond to all daily general media inquiries via email, phone, and/or written correspondence.
- Attend weekly Promotions Meeting and to take minutes if necessary.
- Assist in organizing activities wherever needed.

9. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in Marketing Communications or relevant courses attained.
• At least 1 year of relevant working experience in handling marketing communications & digital marketing.
• Great interpersonal skills & communication skills.
• Proactive & teamwork.
• Able to start work as soon as possible.

As a Room Attendant, You will be part of a dynamic team to ensure the highest standard of room and public area cleanliness. You will be responsible but not limited to:

1. Cleaning and servicing guest rooms for a pleasant and comfortable experience for guests.
2. Ensure that all rooms are inviting and clean and they address all guest queries politely and knowledgeably.
3. Changing of bed linen and making of beds.
4. Replacement of used towels and other bathroom amenities, such as shampoo and soap.
5. Vacuums carpets.
6. Dusts and polishes furniture.
7. Empties trash containers and ashtrays.
8. Restocks beverages and food items in the minibar

Requirements

1. Meticulous with an eye for details
2. Able to work in fast-paced environment
3. Service Oriented

Please be informed that only shortlisted candidates will be notified.

For more information, visit www.goodwoodparkhotel.com.

Job Descriptions

• Handling and managing the cafe requirements to government
• Manage and oversee daily front and back operations of the cafe
• Managing of cafe financial objectives by forecasting requirements, cost control, track stock levels of food, supplies, and equipment and scheduling expenditures when necessary
• Report on financial performance, inventory and staff
• Process payroll and all relevant records
• Carry out weekly schedule planning for staff
• Ensure compliance to operational standards and procedures
• Hire, train and provide on-going communication to staff and deliver excellent service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the cafe
• Handles customers' feedback promptly
• Manage the company's social media
• To comply with all the administrative and paperwork requirements
• Assist and support any other relevant business duties and responsibilities when assigned by the Management.

Job Requirements

• High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred
• 3-5 years of food and beverage service industry experience required
• Ability to obtain and maintain a food handler certification card
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Extremely organized and detail-oriented
• Required to work 6 days per week (inclusive of weekends and public holidays)
• Good Communication in English

Benefits

• AWS & Performance bonus

Working hours

• 11am to 9pm / 6 days per week

Duties and Responsibilities

• To oversee overall operations of the restaurant

• To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets

• To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience

• To handle guest’s queries/complaints in a polite, prompt and professional manner

• To ensure all furniture, lighting, other features and supplies (e.g. beverages, operation equipment, linen, uniforms etc) are adequate, functional, in full and clean working condition

• To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant

• To ensure communication among team members and daily briefings are conducted

• To plan, create and manage the Standard Operation Procedure (SOP) for the restaurant

• To liaise with the Chef(s) to ensure a high standard of food quality and presentation

• To hire new staff for the restaurant

• Ad hoc tasks as assigned by the Managing Director

• This is by no means an exhaustive list as it is subject to changes in accordance with the business patterns or any other factors where duties may have to be redefined accordingly

- Candidate must possess at least Diploma

- At least 5 Year(s) of working experience in related field required for this position

- People and service oriented

- Warm and Cheerful personality

- Willing to start on short notice

- Responsible for Safety audit

- Responsible for all day-to-day management & operations