Job Description

1. To provide general management support throughout the hotel at all times monitoring guest satisfaction, security, employee activity and handling all guest complaints.

2. To conduct hotel and rooms inspection on a daily basis and bring up any outstanding matters to the attention of the Department Heads concerned and follow up whenever necessary.

3. Meeting with Front Office Manager daily in order to follow up on any outstanding matters and updating of daily happenings.

4. To perform check-in and check-out for the guests.

5. To attend Rooms inspection with Housekeeping and Engineering teams to ensure top quality accommodation is provided for out esteem guests.

6. To conduct Front Office daily briefing. Be aware of all happenings in the hotel including management decisions, new directives, new rates, etc.

7. To handle issues or guest complaints promptly and efficiently to meet guests' needs as well as the interest of the Hotel. Provide assistance to guest's special requests if possible and record in the DM's Log Entry.

8. To log all activities and happenings in the Hotel including all irregularities and report to Front Office Manager any unusual occurrences such as accidents, theft, etc. Follow up on ongoing dissatisfaction as reported in DM's Log Entry.

9. To handle emergency cases according to the established Standard Operating Procedures, e.g. fire safety, security and medical care, etc when required.

10. To maintain proper recording, handover and takeover of DM float, Per Diem, Foreign Currency deposit and outstanding Lost & Found item (if any).

11. To ensure the night closing procedure is carried out and reports are completed.

12. To make daily rounds of the Hotel premises which include the public and staff areas regularly to increase visibility to guests and employees.

13. To perform duties which may be assigned from time to time.

Requirements

1. Good knowledge of the operations of various sections in the Front Office.

2. Minimum GCE 'O' Level / Certificate in Accomodation Management.

3. Minimum 3 years experience.

4. A self starter, sociable, dynamic, pleasant and is able to motivate and supervise staff.

Key responsibilities include, but are not limited to:

1. Assisting the restaurant manager (RM) working towards the restaurant’s annual operating budget for the profitability of the restaurant.
2. Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3. Respond efficiently and accurately to customers complaints and updating RM of such matter
4. Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5. Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6. To constantly brief all service staff members on promotions, updating/displaying of marketing collateral on time and be accountable for the profit and loss of the restaurant.
7. Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8. Ensure cash handlers adhere to cash handling & banking procedures
9. Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10. Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11. Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12. Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13. To be aware of what competitors are doing and reports to the RM.
14. All other ad-hoc duties as assigned that are relevant for the profitability of the restaurant.

Requirements

· Meticulous, keen attention to detail and creativity.

· 2 or more years’ experience working within the food industry- is a must.

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Job Responsibilities include, but are not limited to:

*Responsible for the outlet's P&L and work in-line with given budget statement

*Analyze and manage financial results of the outlet to ensure maximum profitability.

*To ensure that the outlet is maintained for its quality control standards, grooming, appearance, discipline, safety administration, cleanliness and hygiene etc are maintained in all areas.

*To ensure restaurant Inventory is up-to-date and all equipments are properly maintained

*In-charge of restaurant SOP/Risk Management and Workplace Safety /FSMS-Food Safety Management System/Outside Catering SOP, training and coaching of all service crews and overseeing kitchen members

*Ensure that all products are prepared and presented in accordance with company standards as instructed by the CEO and his assigned personnels.

*Monitor and control food/beverage to minimize wastage and spoilage

*Create/plan your own marketing proposal for your outlet, plan festive menus in advance together with your head chef and work closely with the Marketing Department to launch all proposals.

*Excellent leadership skills and lead by example and take complete ownership of the restaurant.

* The ability to command and lead a high volume kitchen and service operations including outside catering

*Any ad hoc projects as assigned by the CEO and his assigned personnels.

Requirements:

*Must have at least minimum 2 years of working experience as a restaurant manager and or cum sommelier, managing either: European, Mediterranean, Spanish and or French cuisine .

*A Diploma holder /others relevant certificate

*This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.

*Please send CV to [email protected]

Join our team as a Restaurant Manager, overseeing all aspects of restaurant operations, including public holidays and night shifts. We are seeking a dedicated individual who can fulfill the following roles and responsibilities:

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.
   
2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.
   
3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.
   
4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.
   
5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.
   
6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.
   
7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.
   
8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.
   
9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.
   
10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.
    
11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.
    
12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.
    
13. Training and Development:Facilitate training programs for staff development and skill enhancement.
    

Job Requirements:

• Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.
  
• Availability:Must be available to work on public holidays and night shifts.
  
• Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.
  
• Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.
  
• Financial Acumen:Solid financial management skills, including budgeting and cost control.
  
• Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.
  

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $ 7000 to $ 8000

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Chin See Min Reg No. : R22107450

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

Job Description & Requirements

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

Team Management: Oversee and manage all F&B personnel, including hiring, training, scheduling, and performance evaluations. Operations Oversight: Supervise daily F&B operations to ensure adherence to quality and service standards. Customer Service: Maintain high levels of customer satisfaction by addressing complaints, resolving issues, and ensuring a positive dining experience. Menu Planning and Development: Collaborate with owner to create menus, plan special events, and introduce new dishes or promotions. Inventory Management: Control inventory levels, order supplies, and manage stock to minimize waste and optimize cost-effectiveness. Financial Management: Monitor budgets, analyze financial data, and implement cost-control measures to maximize profitability. Compliance: Ensure compliance with health and safety regulations, sanitation guidelines, and licensing requirements.

JOB PURPOSE:

The Finance Executive is responsible for Accounts Payable related matters, as well as keeping track of inventory to ensure sufficient inventory and other materials for the hotel property.

ACCOUNTABILITIES:

1. Process and verify invoices and payment requests

2. Prepare AP aging schedules

3. Review of vendors Statement of Accounts and compare the figures to our system to ensure no invoices are omitted

4. Verify monthly staff expense claims

5. Review monthly orders and consumption

6. Work closely with Operations/F&B department to manage and update inventory movements and ending inventory

To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives