Total 2,869 F&B / Tourism / Hospitality job vacancies in outram park

Duties and Supporting Responsibilities

- Provide close guidance to colleagues within assigned shift, overseeing the efficient operations of the Telephone Department in the following:
- To answer phone calls promptly ensuring telephone etiquette is observed and a positive attitude is displayed. Be knowledgeable of the NEC UA pbx, functions and features.
- To attend to Glowing requests promptly, ensuring responses are articulated.
- To ensure all faults and maintenance issues are raised in Hotsos promptly.
- To ensure daily task checklists assigned are followed through and documented.
- To check on wakeup call time requests from guests (FITS, Crew, Groups) and ensure they are promptly processed.
- To check on incoming text or fax messages from the Fuji Xerox ensuring delivery of messages to guest rooms meet LQE standards.
- To check telephone and line fault reported, ensure thorough test is conducted before calling an external contractor. Ensure PR/Checkscm is raise for all job done by external contractor.
- Be knowledgeable on telecommunication wiring rates and requests made by sales for function or guest room, ensuring they are effectively processed.
- Be knowledgeable of IDD rates and IDD call checks on Jazzware for overseas telephone calls made and ensuring they are posted in HMS.
- Be knowledgeable of hotel’s telephone and trunk inventory and programming via PCPro.
- Conduct checks on information on the HMS Concierge Directory and update accordingly.
- To maintain a high grooming standard as required when on duty.
- Be knowledgeable of Hotel’s Policies and Procedures.
- Have a thorough understanding of the various services provided by the Hotel.
- Be well versed on information concerning Mandarin Oriental Hotel Group in general.

Job Descriptions

• Assist Chef
• All the preparations for meals
• Clean up Kitchen Sections
• Collaborate with service staffs

Job Requirements

• Open-minded
• Likes Challenge
• Non selfish attitude

Benefits

• Reward or prize for perfect attendance　
• Salary will be decided depending on the skills　
• purchase with pay 　
• Transportation/ Commuting(Up to ＄200)　
• Staff meal

Working hours

• 5.5 days a week
• Shift system 10:00am～22:00pm 3 hours break (14:30～17:30)

Sales Prospecting and Lead Generation:

• Identify and research potential clients in the travel and event industry and develop targeted outreach strategies to generate new business leads, drive new business and revenue growth.
• Attend industry events, conferences, and networking opportunities to expand the company's and team’s outreach and network.

Client, Partners, Key Accounts Relationship Management:

• Cultivate network and client loyalty, build strong relationships with clients, and to encourage repeat business.
• Serve as the primary point of contact for client sales inquiries, requests, and feedback.
• Ensure a seamless customer experience from initial inquiry through post-event follow-up.

Sales Strategy and Execution:

• Craft winning sales proposals to achieve revenue targets and business objectives.
• Prepare and deliver compelling sales presentations and proposals to prospective clients to close and finalise contracts and deals.
• Identify cross-selling opportunities and maximize revenue potential

Process & Product Sales Performance Review:

• Analyse market trends and competitors’ activities.
• Track and optimize performance, maintain sales records, generate reports, and identify gaps, areas for improvement, and to implement action plans for sales growth and improvement.
• Review and improve the current sales processes that may include product & pricing management, guest purchase journey, order execution, billing accuracy, sales dashboarding & analysis to drive maximum revenue realization.

Sales Channel Management:

• Provide administrative support and sales coordination to ensure smooth operations of sales transactions across multi-channels such as B2C (online platforms), B2B, OTC (over the counter) and Corporate Sales Channels.
• Support cross channels product and pricing management to facilitate sales activities.

Other New Business & Sales Development:

• Collaborate with other internal functions and act as bridge between Sales and those functions to materialise new products or business development initiatives.
• May be required to support the team lead from time to time on new business development opportunities for sales channels expansions to drive visitorship growth.

Requirements:

• Degree/Diploma in Sales & Marketing, Hotel Management, Hospitality, or related field.
• Minimum 2-3 years of experience in the field of MICE, Catering and Event Services preferred.
• Willingness to work on weekends or odd hours (will be compensated with off-in-lieu).
• Proven MICE sales record exceeding targets based in Singapore or around the region.
• Deep MICE and travel industry knowledge (trends, players, best practices)
• Proactive, motivated, and self-driven in a fast-moving environment.
• Strong business agility and able to curate experiences by packaging events and relevant products together.
• Creative problem solver, resourceful, team player, and adaptable to situations and ever-changing demands
• Strong communication, negotiation, presentation, and relationship-building skills
• Excellent organisation, time management, and ability to meet deadlines.

Should you be interested in this position, please contact Terence at +65 9645 4048 your resume directly for fast respond.

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

We regret to inform that only shortlisted candidates will be notified.

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PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R23116141 Le Cong Thang

Restaurant Assistant Manager

Working Day: 5 days work week (Rotate)

Working Hours: 2pm - 12am

Location: Chinatown

Salary: $2850 - $3000 (Executive) $3000 - $3500 (Assistant Manager)

Responsibilities & Duties:

• Cashier / POS / reception
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Lee Wan Ling | Reg No: R23116154

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

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Job Requirements

• Knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

Role:

Sales Executive (Hotel / FMCG Food Sales / Up to $4500 ++）

• Singapore Based (Boon Lay)
• Mon-Fri 9am – 6pm, Alternate Sat 9am to 1pm
• Basic $4000 to $4500 + quarterly incentive + car allowance $700 / transport allowance claim $500 + Mobile allowance $80
• At least diploma + Proven experience in FMCG food sales or a related field.
• Career Progression Opportunities

The Sales Executive would be responsible for driving sales and revenue growth for assigned channels.

Your primary focus will be on building and maintaining strong relationships with customers, identifying new business opportunities, and achieving sales targets. You will play a crucial role in understanding market trends, promoting the brand, and ensuring customer satisfaction.

This role is part of the member team in living the company culture of member involvement, ownership, and teamwork at company.

Responsibilities:

Achievement of Sales and margin

• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.

Customer Relationship Management:

• Cultivate and maintain long-term relationships with key accounts and customers
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection

Sales Reporting

• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to drive informed decision-making.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Working Day: 5.5 days

Working hours:9.30am - 6.00pm / Saturday Half day (Remotely or Event Site)

Location: 211 Henderson Road (Need to travel to Event site when required)

Salary: $2,800 - $3,400 + Commission (There are 5 tiers)

This position is responsible for soliciting sales of food and beverage catered events for Creative Eateries’ Restaurants & Catering, and the execution of the events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Coordinate the booking of food and beverage events by managing outside solicitation and incoming inquiries.
• Perform cold calling to acquire sales leads
• To hit weekly KPI as set
• Use creative planning in the design and structure of catered events & menus
• Working closely with clients to include handling inquiries related to food and beverage
• Coordinate with internal food production and service team - Staff, Servers, Chefs, Runners to ensure the successful execution of catered functions
• Conduct site inspection prior to events commencement
• Any other ad hoc duties assigned

REQUIREMENTS

• At least 1 year of sales experience in any of the related field – Catering Food & Beverage/Restaurant/Wedding
• Possesses own laptop with Microsoft Office (2016 or later), in working condition

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Kitchen Helper x 1 [ Main kitchen ]

• Working Days: Monday - Friday [ PH and weekends off ]

• Working Hours: 7am-2pm / 8am-3pm (Rotate shift , 30mins break)

• Salary: $1,700

• Infinite Studio [ 15 minutes walking from One North MRT ]

Job scope : cutting meat and vegetables, washing veg, and some light counter service to prepare food/drinks for customer

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

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

Responsibilities:

1. Keep work area clean and neat at all times
2. Follow all Standards and Procedures as taught by Spa Operations Supervisor
3. To ensure that a high standard of service is maintained throughout the Spa
4. Report dysfunctional equipment to Treatment Spa Manager
5. To maintain inventory of supplies for the operations of the spa
6. To attend daily line-ups, weekly and monthly spa meetings
7. Will be expected to assist various demonstrations and events
8. Must attend all training courses as deemed necessary, and must adhere to training as set down by the Treatment Spa Manager
9. Report dysfunctional equipment to Treatment Spa Manager
10. Assist in the operations of all spa departments as required: Front Desk, Spa Retail, Area Relaxation, Area Preparation Room, Fitness Centre and Spa Suite

Requirement:

1. Senior School qualification or equivalent is a must
2. Minimum 1 year of experience working in a service environment is a must
3. Previous experience working in a 5-star hotel environment at housekeeping department will be an advantage

• Ensure efficient management of food supply at the center while maintaining a safe and sanitary kitchen environment in accordance with quality standards.

Requirements

• At least 1 years of working experience in food preparation or kitchen management.
• Knowledge of food safety regulations and procedures.
• Ability to work well in a team and communicate effectively.

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

Reg No. R21100996

Responsibilities:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiativ

JOB SCOPE

• Provide luxury service by communicating to each guest in a thoughtful, tailored, and authentic manner; making each guest feel as they are the sole focus of your time.
• Meet or exceed all Marina Bay Sands Standards associated with the job role, to include Forbes and Luxury Hotel standards.
• Assist both in-house and external guests with the planning, and making of breakfast, brunch, lunch, and dinner reservations at one of Marina Bay Sand’s 14 signature restaurants.
• Processing all reservations requests accurately and with full details of what has been communicated between guest and yourself (Example: Special Requests, Food Allergies, Special Occasion, etc.).
• Assist both in-house and external guests with any revisions or cancellations to their dining reservations.
• Accurately respond to all restaurant inquiries received via telephone, email, or chat.
• Provide accurate up to date information on all resort food & beverage outlets menu offerings along with any promotions and/or special offerings that are available.
• Handle emergency situations in accordance with department and hotel guidelines.
• Deliver first call resolution, handle all inquiries and/or complaints in a professional and pleasant manner by applying logic and using departmental empowerment tools.
• Work to achieve and exceed individual and team Key Performance Indicators (KPI’s) set by management.
• Support other responsibilities as assigned by management.
• Conduct confirmation calls with next day arrivals.

JOB REQUIREMENTS

• Minimally GCE ‘O’ Level, Nitec or higher.
• Proficient in English; multilingual is strongly preferred.
• Excellent communication skills, both verbal and written; excellent telephone etiquette.
• Rotational shifts including public holidays and weekends depending on operation needs.
• Proven experience in hotel reservations, concierge, front of house food & beverage or customer service is an advantage.
• Customer centric attitude and works well under pressure.
• Stay composed when handling complaints and emergencies.
• Polite and confident with a great deal of patience.
• Ability to multi-task and comfortable with system applications and technology.
• High collaboration and adaptable to changes in a dynamic environment.
• Mature, meticulous, resourceful, organized, and able to work independently.
• Work is subjected to change to meet business/operational needs.
• Able to work in front of computer and sit for extended periods of time.

Cooks prepare meals and food items according to recipes created by the company or establishment by which they are employed. They perform all duties necessary to ensure that a meal is properly prepared and presented within a specified timeframe.

Cooks prepare meals and food items according to recipes created by the company or establishment by which they are employed. They perform all duties necessary to ensure that a meal is properly prepared and presented within a specified timeframe.

Job Description:

Position Title: Chef specializing in Vietnamese Cuisine

Summary:

As a chef specializing in Vietnamese cuisine, you will play a pivotal role in creating and executing authentic Vietnamese dishes that showcase the rich flavors and culinary traditions of Vietnam. You will be responsible for menu development, food preparation, cooking, and ensuring the highest standards of taste, presentation, and quality in all dishes served.

Key Responsibilities:

1. Menu Development: Develop creative and authentic Vietnamese menus that feature a diverse array of traditional dishes, including pho, banh mi, spring rolls, and stir-fries, while incorporating seasonal ingredients and innovative twists.

2. Food Preparation: Supervise and participate in food preparation activities, including ingredient selection, chopping, marinating, and cooking, ensuring that all dishes are prepared to the highest standards of taste and presentation.

3. Cooking: Execute Vietnamese cooking techniques with precision and creativity, including stir-frying, steaming, and grilling, to achieve authentic flavors and textures in each dish.

4. Kitchen Management: Manage kitchen staff, including hiring, training, and scheduling, to ensure smooth operation and adherence to quality standards during busy service periods.

5. Quality Control: Maintain strict quality control measures to ensure consistency in taste, portion sizes, and presentation of Vietnamese dishes. Monitor food storage, inventory levels, and wastage to minimize costs and maximize efficiency.

6. Food Safety and Hygiene: Enforce strict adherence to food safety and hygiene standards, including proper handling, storage, and sanitation practices, to ensure compliance with health and safety regulations.

7. Collaboration: Collaborate with restaurant management, servers, and other kitchen staff to coordinate orders, maintain communication, and uphold a cohesive team environment focused on delivering exceptional Vietnamese dining experiences.

Requirements:

1. Culinary Education: A degree or diploma in culinary arts or a related field is preferred, with specialized training or experience in Vietnamese cuisine.

2. Culinary Skills: Demonstrated proficiency in Vietnamese cooking techniques, including familiarity with traditional ingredients, flavors, and cooking methods.

3. Experience: Previous experience working as a chef specializing in Vietnamese cuisine, with a proven track record of culinary excellence and creativity in menu development.

4. Leadership Skills: Strong leadership and management skills, with the ability to motivate and inspire kitchen staff to achieve high performance standards and work collaboratively as a team.

5. Attention to Detail: Meticulous attention to detail, with a focus on maintaining quality and consistency in all aspects of food preparation, cooking, and presentation.

6. Time Management: Excellent time management skills, with the ability to prioritize tasks effectively and work efficiently in a fast-paced kitchen environment.

7. Adaptability: Flexibility to work evenings, weekends, and holidays as required, with the ability to adapt to changing demands and busy service periods.

8. Communication: Effective communication skills, both verbal and written, with the ability to communicate clearly and professionally with kitchen staff, management, and other team members.

Please call or text Mr Ng @ 81124489

• Location: Orchard
• Salary: S$1,800 - S$2,000 depending on experience
• Working days: 6days

Working hours: 3 rotating shifts – 7am to 3pm, 3pm to 11pm & 11pm to 7am (2 midnight shift per month)

Responsibility

• Booking reservations for guests, including room rates, room availability, and special requests
• Perform registration duties for all hotel guests.
• Reviewing guest check-in information, such as name, address, credit card number, and phone number
• Assigns appropriate guests rooms based on their preferences.
• Handles guests requests through incoming calls and performs follows up on guests’ requests.
• Completing administrative tasks such as filing and photocopying

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

1. Operational Oversight:Supervise and coordinate all operational activities, including front-of-house and back-of-house operations.
   Ensure that all processes and procedures are followed to maintain smooth and efficient operations.
   Monitor key performance indicators (KPIs) to assess operational performance and identify areas for improvement.
   
2. Staff Management:Recruit, train, and manage restaurant staff, including servers, kitchen staff, and support personnel.
   Create and maintain employee schedules to ensure adequate staffing levels during peak hours.
   Provide ongoing training, coaching, and performance feedback to enhance staff performance and morale.
   
3. Financial Management:Develop and manage budgets, forecasts, and financial plans to achieve revenue and profitability targets.
   Monitor expenses, control costs, and implement strategies to improve profitability.
   Conduct regular financial analysis and reporting to assess financial performance and identify opportunities for improvement.
   
4. Quality Control:Implement and maintain quality control measures to ensure that food preparation, presentation, and service meet established standards.
   Conduct regular inspections of the restaurant to ensure cleanliness, hygiene, and compliance with food safety regulations.
   Address any issues or concerns related to food quality, service, or cleanliness promptly and effectively.
   
5. Customer Service:Foster a culture of exceptional customer service and guest satisfaction throughout the restaurant.
   Handle customer inquiries, complaints, and feedback in a professional and timely manner.
   Implement strategies to enhance the overall dining experience and build customer loyalty.
   
6. Inventory Management:Oversee inventory management processes, including ordering, receiving, and stock control.
   Monitor inventory levels and ensure adequate supply of food, beverages, and other supplies.
   Minimize waste and spoilage through effective inventory management practices.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
   Conduct regular safety inspections and audits to identify and address potential hazards.
   Implement and enforce safety protocols and procedures to maintain a safe and healthy work environment.
   
8. Strategic Planning and Development:Collaborate with senior management to develop strategic plans and initiatives to drive business growth and expansion.
   Identify opportunities for operational improvements, cost savings, and revenue generation.
   Stay updated on industry trends, market dynamics, and competitor activities to inform decision-making.
   

POSITION SUMMARY

The Corporate Director of Wellness will have multi-site responsibility for the strategic planning, managing, directing, and coordinating the operations as related to Spa and Wellness. This position will play an integral role in the improvement of quality, service, guest experience and financial performance as it pertains to his/her related areas. The incumbent will fully understand and embrace Capella Hotel Group vision and its application to support all wellness colleagues’ in their duties. This facilitated by successful communication across all levels of the operation in driving brand standards.

THE ROLE

Operational Ownership

• Efficiently manage colleagues/team members in the spa to meet established objectives.
• Adhere to minimum operating standards outlined in the Capella Hotel Group Brand standards and ensuring these standards are continually updated.
• Delegate responsibilities to subordinates and regularly evaluate their performance.
• Handle guest complaints, requests, and inquiries regarding spa services effectively and urgently.
• Build rapport with guests to foster positive customer relationships.
• Maintain high recruitment standards and ensure adequate staffing levels within budgetary guidelines.
• Facilitate ongoing learning and skill development among spa Team by working closely with the group spa trainer in identifying and correcting execution opportunities.
• Foster high performance and motivation among spa colleagues through regular performance reviews and effective communication.
• Drive innovation in the Wellness offerings as it relates to modern healing modalities, biohacking and circadian rhythm balance.
• Working with and supporting technical services, and wellness consultants with advice and direction in design and layout in creating World Class facilities for current and future pipeline.
• Working closely with our Vice President of Food and Beverage in ensuring operational integration of Food and Beverage, Sustainability and Wellness are reflected in offerings.
• Create awareness of the Capella Hotel Group Wellness brand.
• Manage preparation of annual Spa budget, Capex budget, FF&E, and Sales & Marketing Plan
• Frequently communicate with all relevant stakeholders within the group and to share good ideas and best practices through regular group calls with respective wellness leaders.
• Coordinate with the Marketing team and facilitate press release on recent developments in the Wellness arena as well as driving content communicating
• Drive Spa KPI’s of respective business units through a clear and consistent strategy and communicate regularly with the Senior Vice president of Operations progression towards established goals.

TALENT PROFILE

Qualification

Graduate from Wellness or Hotel Management Program.

Anatomy & Physiology, Massage Therapy, Beauty Therapy (all at NVQ, ITEC, or CIDESCO).

Work Experience

At least 5 years of experience or more in spa / wellness management position.

Technical Skills

Knowledge of healing therapies, spa treatments, beauty products, wellness traditions and fitness.

Understand the latest trends, equipment and health techniques in the market.

Understanding of spa websites development, media and other related platforms in promoting the Capella Wellness brands.

Powerful sales leader with the capacity to set aggressive sales intensity through personal involvement with strategy, deployment, revenue

Kindly be informed that only shortlisted candidates will be contacted

• Basic $2800 + High Commission Scheme
• 5 Days 9am-6pm
• Office at Tai Seng

Responsibilities:

• Mostly 70% on outdoor sales (Claimable for taking grab / public transport)
• 30% in doing quotation / cold calling / telemarketing in getting new list.
• To create and increase market awareness of company's product.
• Build and maintain good business relationship with new and existing customers
• Preparing weekly sales report
• Achieving monthly sales target

Requirement:

• Relevant experiences

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position summary statement:

You are to provide assistance to the restaurant manager to efficiently administrate and organise the restaurant into a profitable outlet and increase revenue.

To plan and execute the sales and promotions of the restaurant and help in the planning of marketing strategies and policies.

Primary Responsibilities:

a) To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.

b) To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.

c) To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.

d) To supervise and implement standard of service so as to maintain higher possible standard and quality.

e) To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.

f) To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.

g) To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.

h) To verify and approve void checks.

To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.

j) To develop and implement training programmes for all staff working under his scope of responsibility.

k) To conduct daily staff briefing and roll calls so as to provide information on outlet promotions, events, VIPs, etc.

l) To participate in market survey on competitors.

m) To effectively administer and organize the outlet as a profitable center and increase revenue.

n) To undertake any other task/duty/assignment that may be given by the Restaurant Manager.

• Leading the team with positive attitude
• Daily sales report at the end of day shift, including attendance of staff
• To supervise and sign off beverage inventory as well as wastage record every month and submit by the end of the month.
• Manage budget and cost of food and beverage
• Scheduling of staff on duty
• Conduct daily briefing
• Training and supervising new/existing staff
• Petty cash and cash control
• Ensure that staff's food hygiene cert is up to date
• Customer complaint management
• Staff management and retention

1. Supervision: Assist in overseeing daily operations of the restaurant, ensuring smooth workflow and adherence to company standards.
2. Staff Management: Help in recruiting, training, and managing staff members, including servers, hosts, cooks, and other support staff. Delegate tasks and provide guidance as needed.
3. Customer Service: Maintain high levels of customer satisfaction by ensuring prompt and courteous service, handling customer complaints or issues effectively, and fostering a positive dining experience.
4. Inventory Management: Assist in monitoring inventory levels of food, beverages, and supplies. Coordinate with suppliers for timely deliveries and ensure proper storage and stock rotation.
5. Financial Management: Help in monitoring expenses, controlling costs, and maximizing profitability. This may involve assisting with budgeting, tracking sales and expenses, and implementing cost-saving measures.
6. Quality Control: Ensure that food preparation and presentation meet established standards of quality and consistency. Conduct regular inspections to uphold cleanliness and sanitation guidelines.
7. Compliance: Ensure compliance with health and safety regulations, food safety standards, and licensing requirements. Stay updated on relevant laws and regulations affecting the restaurant industry.
8. Shift Management: Assist in scheduling shifts and managing labor costs effectively. Coordinate with other managers to ensure adequate staffing levels during peak hours.
9. Marketing and Promotion: Assist in implementing marketing initiatives to attract customers and increase sales. This may include promoting special events, managing social media accounts, or collaborating with local businesses for partnerships.
10. Training and Development: Continuously train and develop staff members to enhance their skills and performance. Provide ongoing feedback and coaching to encourage growth and improve service quality.
11. Administrative Tasks: Assist in administrative duties such as maintaining records, preparing reports, and managing paperwork related to payroll, inventory, and employee documentation.
12. Team Collaboration: Collaborate with the Restaurant Manager and other team members to achieve organizational goals, resolve issues, and implement improvements.
13. Adherence to Company Policies: Ensure that all staff members adhere to company policies and procedures, including dress code, punctuality, and professional conduct.
14. Flexibility: Be willing to step in and perform various tasks as needed, including assisting with food preparation, serving customers, or handling unexpected situations.

Overall, the Assistant Restaurant Manager plays a crucial role in supporting the Restaurant Manager in all aspects of restaurant operations, striving to maintain high standards of service, efficiency, and customer satisfaction.

Responsibilities include, but are not limited to:

*Assist in daily restaurant operations and bar.

*Prepare drinks for customers following the beverage recipes set by the management.

*Maintenance the cleanliness of the bar area at all times.

*Have a good knowledge and understanding of all beverage items in the menu and their recipes. To update oneself with menu changes, both food and beverage items and pricing.

*Welcoming customers, reading and listening to people to determine beverages. Be observant, detail-oriented, and courteous while ensuring customers have a great time.

*Planning drink menus and informing customers about new beverages and specials by upselling. Responsible for developing new cocktail recipes.

*Checking identification to ensure customers are the legal age to purchase alcohol.

*Prepare and ensure all bar mise en place is sufficient for daily operations.

*Follow procedures for opening/closing of daily operations.

*Follow all policies set by the restaurant manager in the areas of: food safety, quality standard, workplace safety, security and hygiene.

*Assist in monthly inventory.

*Perform all other ad hoc duties as assigned by manager and management for the profitability of the restaurant.

Please contact 97333729 for a career pathway chat or send cv to : [email protected]

Job Scope

• Responsible for handling food and beverage orders and serving guests.
• Provide friendly, excellent service to all guests.
• Assist fellow Team Members to perform preparation and setting up in the restaurants for food service and ensure all available amenities and utensils are properly stocked and inspected prior to service.
• Handling all restaurant telephone and email reservation enquiries. up-selling, well-versed in all aspects of the menu.
• Handling all restaurant telephone and email reservation enquiries,
• All other administrative duties in the restaurant.

Job Requirements

• Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage
• Minimum 1 year in a guest service / guest contact roles, preferably in a hospitality organization
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.