Total 3,002 F&B / Tourism / Hospitality job vacancies in raffles city central singapore

Sales Coordinator

Working Days: Monday to Friday 8.30am to 6pm
Working Location: Woodlands Link [Nearest: Admiralty MRT]
Salary: $2500 - 3000

Industry: Food Manufacturing
This role is reporting to General Manager of International Sales

Job Responsibilities:

• Oversee and operational in the Order to Cash (OTC) process
• Take a lead in the sales support division with assisting in quotation, sales enquiries etc within the International Business Department
• Uphold SOP processes and standard
• Provide support in export operations, processes & documentations
• Provide support the International Business Department in Admin matters and controls

Job Requirement:

• With Diploma in Business Administration or relevant discipline is preferred.
• Experience in preparing data sets for management reporting and internal controls is preferred
• With relevant working experience in manufacturing industry is an advantage
• Proficient in Microsoft Excel (Pivot Table, Data Analysis Tool)

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

✅SAMUEL SIAW Reg No: R24124745

Job Descriptions

• The Supervisor will work closely with the Restaurant Manager to ensure all operations are in line with company procedures, supervise team members, ensure quality and hygiene standards are met.
• Keeps the Restaurant Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Provide exceptional guest service, thereby setting the standard for all employees
• Coaching and training of staff, in order to improve performance and to achieve the department’s objectives and targets
• Discipline team members through ongoing feedback and the establishment of performance expectations
• Conduct the closing and opening procedures consistently and thoroughly
• Assigns tasks and responsibilities to subordinates and validate their job descriptions
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Daily check up on the smooth performance of all restaurant machinery and equipment
• Ensures the proper practices are being adopted in the restaurant from Food safety, food & equipment sanitation, and personal hygiene in all restaurant internal and external areas
• Performs other duties pertinent to this job as assigned.

Job Requirements

• Minimum 3 years of experience in similar positions in a high-volume, fine dining restaurant
• Good in English
• Good communications and interpersonal skills
• Customer oriented with a positive attitude and smiling face
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level

# The job of the Supervisor may require:

• Physical handling of products such as handling trays
• Covering different shifts and working during public holidays
• Stressful conditions
• Standing for long hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

The Bartender is responsible for serving all beverages with friendly, individualized attention towards each customer and following brand recipes accurately

• Prepare or serve hot or cold beverages quickly and efficiently, meeting our standards
• Deliver excellent customer service, at all times
• Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers
• Maintains the highest quality, consistent beverage standards
• Follows as the restaurant’s beverages recipes and procedures
• Ensures that beverages/foods are presented in a manner to generate the utmost eye appeal
• Order, receive, or stock supplies or retail products
• Set up or restock product displays
• Follows standards for merchandising, stock rotation and sorting of all products, maintaining professional presentation at all times
• Follows health, safety, and sanitation guidelines for all products
• Handles all working material and equipment correctly and keeps it well cleaned
• Handles guest problems and complaints
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned.
• Interacts closely with customers and promotes an image of professionalism and gallantry at all time

Job Requirements

• At least high school diploma
• Minimum 1 - 2 years of experience in similar position in a high-volume, fine dining concept
• Fluent in English
• Excellent communications skills
• Outstanding customer service skills
• Positive and high energy level
• Highly cooperative team spirit
• Ability to work in a high stress, faced-paced environment

# The job of the Bartender may require:

• Long hours, covering different shifts and working during public holidays
• Walk and stand for entire shift

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

Junior Sommelier is to offer recommendations on the best pairing to the guests.

• Assisting the Sommelier Team in all tasks
• Assists guests with wine selections in a helpful, thoughtful, and gracious manner.
• Ensure wines are served at the right temperature and within the proper glassware
• Informing guests on the variety of wines available.
• Store open bottles properly to maintain taste
• Complying with health and safety regulations.
• Performs other duties pertinent to this job as assigned.
• Interacts closely with Sommelier Team and promotes an image of professionalism and gallantry at all time
• Work closely with Sommelier team to update wine list when it is necessary.

Job Requirements

• Certification as a Sommelier or a Degree in Hospitality is beneficial.
• Previous experience as a Sommelier, Wine Steward, or in a Hospitality role in fine dining concept
• Good knowledge on wines and regions of the different types.
• Knowledge of local vineyards and wineries.
• An understanding of the wine making process. Ability to perform manual labor

# The job of the Sommelier may require:

• Long hours, covering different shifts and working during public holidays
• Walk and stand for entire shift, up to 10 hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

We are looking for an Executive Chef to lead and inspire our kitchen staff in the expression of our cuisine.

The Executive chef will be responsible for delivering the menu with quality, precision, and control, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Knowledge of French Bistro, French cheese, wine pairing, sous-vide techniques and basic French language is a must. Top candidates are creative individuals with a passion for great food, French bistro culture and excellent service.

Executive Chef Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Delivering the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the specials in the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Chef de Cuisine Requirements:

• Qualification from a culinary school.
• Minimum 10+ years of experience in a similar position.
• In-depth knowledge of food principles, sous-vide techniques, French cheese and best practices.
• Passion for French Bistro cuisine that delights and attracts customers. Knowledge of French language is a plus.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking, organized, motivated.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Good reporting skills and experience in development.

Job Descriptions

The Cashier is responsible for processing refunds, exchanges and managing the cash drawer. At the end of each shift, cashiers are expected to tally funds and ensure that everything is in order.

Cashier works as a customer service representative and are expected to provide customers with a positive experience.

• Performs job tasks as assigned by the immediate supervisor.
• Prompt and courteous greeting of customers upon serving.
• Accurate and fast handling of cash monies.
• Receive payment by cash, check, credit cards, vouchers, or automatic debits.
• Issue receipts, refunds, credits, or change due to customers.
• Make suggestive selling to customers.
• Fast operation of the system.
• Despite the repetitive nature of job tasks, tries to be as creative and enthusiastic as possible.
• Counts the shift opening balance of his/her cash register.
• Keeps the cash register in his/her custody as clean and organized as possible.
• Closes the cash register under control of the supervisor and handles the opening balance to the next shift.
• Attend all regular departmental briefings and contribute to an open communication within the assigned team.
• Performs other duties pertinent to this job as assigned.
• Interacts with clients and shows willingness to serve them with a pleasant attitude.
• Communicate professionally with the supervisor in charge.

Job Requirements

• At least high school diploma.
• Minimum 2 years of experience in similar position.
• Good communication skills in English.
• In-depth knowledge of operating cash register and maintaining cash drawer.
• Well versed in performing monetary transactions such as giving and receiving change.
• Basic Computer knowledge. (Recommended to have previous experience in any software)
• Customer oriented with a positive attitude and smiling face.
• Positive and energy level.
• Highly cooperative team spirit.
• Ability to work in a high stress, faced-paced environment.

# The job of the Cashier may require:

• Covering different shifts and working during public holidays.
• Stressful conditions.
• The compensation of the Cashier may be subject to deduction in case of variance in the cash register.

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive.

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

• Hands-on experience with various kitchen equipments and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks.
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Preparing menus, and monitoring staffs. performance, training new staffs.
• Organized inventory, storage, and distribution of supplies.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Ability to stand for long periods and work late nights.
• Ability to work on weekends and public holidays.

Position: Chef De Partie

Salary: $2,800-$4,000 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

• At least 1 year of relevant experience
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

• Job Responsibilities
  
  • Be responsible for taking reservations, answering the phone, responding to any guest requests.
  • Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
  • Seat the guests in the restaurant according to designated rotation plans. Seat Guests evenly and fairly at various stations of the restaurant.
  • Personalize each guest experience by using the guests names where known. Acknowledge each special occasion where known. Pass on the relevant guest information to the Captains and Server Attendants.
  • Thank Guests for patronizing the Restaurant as they leave.
  • Maintain the Guests profile and history, taken note of all special occasions and dates for example birthdays, wedding anniversaries, etc.
  • Relay all Guest comments to the Manager and Assistant Manager.
  • Carry out any other duties as assigned by the supervisor.
• Additional Job DescriptionAdditional Job Description
• 
  
• Job Requirements
• 
  • Minimum Secondary school education with "O" Level passes; Diploma in any field is an advantage
  • Minimum 1 year experience in customer service / guest contact roles, preferably in a hospitality organization
  • Willing to work various shifts, including mornings and afternoons, as well as on public holidays
  • Possess a well-groomed, clean and professional appearance
  

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Position: Chef De Partie

Salary: $2,800-$4,000 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

• At least 1 year of relevant experience
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Kitchen Crew (Central Kitchen)

• Working Day: 6 days (7:30am - 5:30pm)
• Location: Tai Seng
• Salary: $2,100 - $2,800 (depending on experience)

Requirements:

• Relevant exp in Central Kitchen/ handling dim sum products preferred

Job Scope:

• Assist in preparing, cutting food ingredients and cooking across all stages of production
• Maintain the highest standards of food service quality, cleanliness and hygiene​
• Ensure freshness and quality of all food items

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

The Barback is responsible for providing support to Bartenders

• Keep Bartenders supplied with beverage, ice and mixers as well as clean glassware
• Assist with bottle service and bussing
• Ensure that the inventory of the drinks at the bar is well stocked
• Set up or restock product displays
• Efficiently and consistently restock Bartender serving stations with beverage, ice, fruits, straws and napkins a necessary for Bartender’s use
• Follows standards for merchandising, stock rotation and sorting of all products, maintaining professional presentation at all times
• Consistently collect, wash and sanitize and restock all glass and barware for repeated Bartender use
• Manage closing duties, including cleaning entire bar and back area
• Follows health, safety, and sanitation guidelines for all products
• Performs other duties pertinent to this job as assigned.
• Interacts closely with Bartenders and promotes an image of professionalism and gallantry at all time

Job Requirements

• At least high school diploma
• Minimum 1 year of experience in similar position in a high-volume, fine dining concept
• Fluent in English
• Excellent communications skills
• Outstanding customer service skills

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Job Descriptions

The Hostess / Host is responsible to greet customers and to ensure that all guests receive an amazing experience from their first point of contact with the team

• Greets guests, escorts them to tables, and provides menus
• Manage waiting list as per brand guidelines
• Offer appropriate seating arrangements
• Receive and record customers dining reservations
• Ensure all orders are filled in a timely and accurate manner
• Maintain clean and organized tables and work area
• Observe proper grooming and personal hygiene at all times
• Assist waiters and head waiters when needed
• Manage event related work including setting up tables of the restaurant
• Ensure all guests receive positive and professional service to the highest standards to exceed the customer's expectations
• Handles guest problems and complaints
• Attend all regular departmental briefings and contribute to an open communication within the assigned team
• Performs other duties pertinent to this job as assigned.
• Interacts with customers and shows willingness to serve them with a pleasant attitude
• Communicate professionally with the supervisor in charge

Job Requirements

• Minimum 1-2 years of experience in similar position in hospitality industry, preferred but not limited to
• Good in English
• Good communications and interpersonal skills
• Basic computer skills (Recommended to have previous experience in restaurant software)
• Customer oriented with a positive attitude and smiling face
• Friendly and approachable
• Cooperative and self-giving team player
• Ability and willingness to perform under stress
• Positive and high energy level
• A willingness to go the extra mile in ensuring guests' needs are met
• A huge passion for customer service and hospitality

# The job of the Hostess/Host may require:

• Covering different shifts and working during public holidays
• Stressful conditions
• Standing for long hours

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working Hours

• 12:00 - 3:00 PM and 6:00 PM - 1:00 AM (transport provided at night)
• Working Days: 5 days / week

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

The candidate is required to

Head overall Food Production and kitchen operations

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

• 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

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Sales Coordinator

Working Days: Monday to Friday 8.30am to 6pm
Working Location: Woodlands Link [Nearest: Admiralty MRT]
Salary: $2500 - 3000

Industry: Food Manufacturing
This role is reporting to General Manager of International Sales

Job Responsibilities:

• Oversee and operational in the Order to Cash (OTC) process
• Take a lead in the sales support division with assisting in quotation, sales enquiries etc within the International Business Department
• Uphold SOP processes and standard
• Provide support in export operations, processes & documentations
• Provide support the International Business Department in Admin matters and controls

Job Requirement:

• With Diploma in Business Administration or relevant discipline is preferred.
• Experience in preparing data sets for management reporting and internal controls is preferred
• With relevant working experience in manufacturing industry is an advantage
• Proficient in Microsoft Excel (Pivot Table, Data Analysis Tool)

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

✅SAMUEL SIAW Reg No: R24124745

Position: F&B Supervisor

Pay Range: $3000-3300

Working Hour : 5656 work week,by shift 9:30am-8:30pm ,11:30-10:30pm

Location : East Coast

Job Responsibilities:

● Preparation for opening and closing of shop

● Weekly/ monthly inventory reporting

● Implement, enforce and maintain brand and outlet SOPs to enhance productivity and service quality

across all outlets

● Ensure compliance to food safety, hygiene and sanitation standards

● Daily sales reporting to F&B Operation Manager

● Run basic SOP training for untrained part-timers

● Handle staff grievances and staff monthly roster

● Address and resolve customer complaints and issues promptly and professionally

Job Requirements:

● Min 2 years of relevant experience in supervisory role in F&B environment

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

✅SAMUEL SIAW Reg No: R24124745

Position title : Service Crew

Location: Beach Rd, Bugis

Working days : 6 days ; 7:00am -3:00pm (based on schedule)

Salary : $ 2,000 - $ 2,300

Responsibilities & Duties :

• Serving food and beverages to customers.
• Taking customer orders ( Using Ipad ) and delivering food and beverages.
• Collect used dishes from tables and clean tables.
• General daily cleaning of dining area.
• Warm greeting of customer with big smile.
• Collection of Cash / CreditCard Payment.
• Check and ensure have sufficient stock ( ie : butter,bread,milk and etc )
• Other duties assigned by the management from time to time.

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

✅SAMUEL SIAW Reg No: R24124745

Position Summary

The Design & Technical Services Manager ensures the successful execution of our luxury hotel projects. Reporting directly to the Senior Vice President, Design & Technical Services, the role is responsible for assisting in all aspects of design and technical services, from the initial design through project completion and post-opening support. The primary objective of the role is to ensure that our hotel projects meet the highest standards of design excellence, brand compliance, and technical integrity.

The Role

• Assist in preliminary concept development appropriate to Capella or Patina brand standards during RFP process.
• Attend design coordination meetings with senior colleagues.
• Engagement with multi-disciplinary consultant team.
• Manage, review and assess consultants’ coordination drawings and specifications under the supervision of senior colleagues.
• Assist in the review and update of the brand Design Standards.
• Research industry trends and technologies to ensure product competitiveness and relevance.
• Develop and manage various presentation packages for communication to internal and external stakeholders.

TALENT PROFILE:

Qualification:

• Bachelor’s Degree in Architecture, Engineering or a Related Field
• Minimum 5 years of experience, preferably with architectural, interior design, or hospitality-related educational background.

Technical Skills

• Able to decipher construction documents and have a keen eye for design and space planning.
• Good competency in design & project management tools.
• Proficiency in presentation techniques and application programs (e.g. PPT, CAD, Adobe Creative Suite & MS Office).
• Competent and confident communicator, in verbal, graphics and written forms.
• Ability to work independently and as part of a team in a fast-paced, dynamic environment.
• Personal and professional integrity, effective communicator and passionate pursuit of excellence, curious, creative, collaborative and adaptable.

Team development and management

• Responsible for all aspects of Front-of-House operations at the outlet, including the supervision of the restaurant management team, service, bar, and hostess teams, in carrying out their roles and responsibilities.
• Work closely with the Executive Chef and Back-of-House team in ensuring smooth service. Always maintain robust communications between both teams, including attending weekly meetings and regular follow-ups
• Recruit, interview and hire all Front-of-House employees.
• Ensure Front-of-House team’s participant and engagement in CSR and sustainability activities
• Develop, train, and promote employees with potential to grow within the outlet, or Marina Bay Sands
• Ensure adherence to polices and procedures outlined in Employees’ Handbook and training materials

Customer service and guest satisfaction

• Uphold stringent customer service standards upheld by Marina Bay Sands and to propose improvement plans to mitigate shortfalls
• Review customer service standards audit with the Operations Evaluation & Analysis team and implement corrective action plans to improve overall customer journey and experience
• Build and cultivate relationships with VIPs, with a focus on Casino guests/hosts, and guests with a high propensity to spend
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Investigate and resolve guest complaints in a prompt and professional manner. Ensure proper documentation are in place for follow-up and have a structured plan in place to reduce similar complaint in the future.
• Constantly monitor and drive initiatives to drive ranking on various platforms, such as TripAdvisor, Google Reviews
• Understand the competitive landscape and benchmark outlet performance against renowned platforms and rating agencies, such as Forbes and Michelin Guide
• Ensure that the guests’ profile in the customer database is updated with the latest information and all staff on service are aware of guests’ preferences and needs.

Marketing promotions and menu review

• Work closely with the Executive Chef to curate, launch and track success of a year-long roster of promotional menu/items in line with property-wide campaign and/or with corporate initiatives.
• Conduct regular reviews of menu and promotions (including pricing, drink pairings, taste, feedback from guests, etc) with the Executive Chef, to constantly push for, and deliver a dining experience that is best in class.
• Develop and execute a marketing strategy with the MBS Marketing Team to drive higher foot traffic and PR mileage for the restaurant. Take the initiative to monitor all marketing and social media channels and analyze the return of investment (“ROI”) of marketing campaigns.

Workplace safety and health

• Create a safe and clean working environment by emphasizing importance of workplace safety and hygiene, and ensuring employees are sufficiently trained on such aspects.
• Perform weekly Front-of-House inspections, where needed, to follow up on critical repairs and addition & alteration works, in collaboration with Facilities.

Financial performance and accounting responsibilities

• Work closely and lead restaurant management team to increase outlet’s productivity and efficiency. Review operating results with the restaurant management team and present monthly P&L results with MBS management team.
• Prepare and be held accountable for outlet’s budget, forecasts, and CAPEX requirements.
• Ensure all cashiering procedures are processed in compliance with accounting standards and in a timely manner.

JOB REQUIREMENTS

Experience

• Minimum 8-10 years’ experience in a renowned restaurant group, luxury hotel chain, high-end Chinese restaurant.
• Minimum 2 years' experience in Michelin Star and/or Black Pearl Diamond accredited establishments.

Other prerequisite

• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Enjoys problem solving and able to think outside-the-box in difficult situations.
• Team oriented approach to management with a mindset of open communications.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Administration knowledge of F&B operations and quality management
• Proficient in Microsoft Office programs.
• Have a well-groomed, professional appearance

• 5.5 Days Monday to Friday: 9:00 AM - 6:00 PM or 10:00 AM - 7:00 PM, Saturday: 9:00 AM - 1:00 PM
• Location: Chin Bee Crescent (Boon Lay MRT)
• Salary: Basic $2500 to $3500 + cold room allowance $100 + AWS + VB (depends on performance)

Requirements:

• At least 1 year of experience in the warehouse department
• Basic knowledge of food hygiene and food safety

Responsibilities:

• Deploy work based on real-time conditions.
• Must report any shortage of goods to the Room in charge or Warehouse Executive.
• Follow up on work progress to complete daily work.
• Report machine/equipment anomalies to the maintenance team.
• Report to warehouse supervisor when observers are not fit for work.
• Ensuring team members can complete their daily work.
• Supervising team member discipline.
• Supervising team members to ensure picking accuracy.
• Ensuring team members follow standard operating procedures (SOPs) diligently.
• Ensuring team members complete checklists.
• Ensuring team members check equipment/machines for abnormalities.
• Notify QA or supervisor when raw material quality issues are identified.

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