Total 29,153 F&B / Tourism / Hospitality job vacancies in singapore

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

1) Creating & maintaining filling systems 2) Deal with telephone & email enquiries 3) Word processing, creating spreadsheets 4) To prepare invoices & quotations 5) Prepare & send outgoing faxes, mails & courier packages 6) Other administrative duties as required 7) Able to work on weekend & long hours

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Able to conduct regular HACCP audits and documentation, to ensure there are adhered.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

The Resident Bartender prepares mixes and serves drinks and beverages correctly to all guests. He/she engages with our guests during their visit, receives and serves orders and delivers accordance to Raffles Hotel Singapore service standards.

Primary Responsibilities

Overseeing Daily Operatoins and Achieving Targets

• Supports Resident Mixologist in providing world-class hospitality and drinks making.
• Ensures operating par stock for OS&E and beverage.
• Adheres to bar Standard Operating Procedures.
• Delivers quality and consistency of all drinks served in accordance with the bar recipe by Raffles Hotel Singapore. 
• Ensures maintenance equipment checklist to be conducted on weekly basis with Engineering and Housekeeping team. 
• Ensures bar/outlet and related areas and outlet hygiene are kept to Raffles Hotel Singapore and HACCP standards.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and takes immediate action when required. 
• Attends all Raffles Hotel Singapore or Food & Beverage training platform for all colleagues.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the bar/outlet during all key operation periods.
• Achieves or exceeds outlet’s goal and sales target.
• Delivers personalise guest experience and in accordance to MOQ, Forbes and LQA Standards. 
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleague or operator at all times. 
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Marketing Plan and Revenue Management

• Able to comfortably and confidently answer questions and attend to queries or feedback regarding Raffles Hotel Singapore and bar.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Carries out appropriate and effective measures to improve control of costs, expenses, and labour.

Training, Learning and Development of the Team

• Attends Raffles Hotel Singapore or Food & Beverage training for all colleagues.
• Completes On-the-Job-Trainings and develops new skills and knowledge. 
• Assists and guides the departmental orientation for new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures and hygiene NEA rules and regulations are met and achieve. 

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Banquet
• La Dame de Pic
• Raffles Courtyard
• Tiffin Room
• The Grand Lobby

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

The Housekeeping Administrator is responsible for coordinating Housekeeping department’s back-end operations by ensuring ongoing exchange and follow-up of information and requests between residents and guests, colleagues and other departments. The Housekeeping Coordinator carries the responsibilities of managing FCS, lost and found records and clear documentation at the storage areas along with other administrative duties wherever deemed necessary.

Primary Responsibilities

Responsible for Housekeeping office operations in timely organised fashion

• Ensures seamless coordination in communicating information to relevant sections in accordance with the hotel’s Standard Operating Procedures (SOP).
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics.
• Receives, records and stores lost and found properties following the established lost and found procedure.
• Ensures accurate update of room status into the Property Management System (PMS) and investigate discrepancy (if any).
• Maintains key control and follows established key control procedure.
• Monitors linen runner activities and productivity.

Creates a welcoming experience that meets residents’ and guests’ expectations

• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Prepares amenities for VIP and any special setup required in suites.
• Monitors Royal Service requests and makes sure requests are closed on time as per standards.
• Updates guest’s profile into PMS as per received preferences for future references.
• Monitors “Do Not Disturb” rooms and follows the established procedure.

 Prepares daily operation needs

• Ensures smooth handover of daily activities to next shift.
• Updates bulletin boards with pertinent information.
• Prepares sufficient amount of guest supplies daily prior to the end of shift.
• Assists Assistant Manager with inventories, linen supplies etc.
• Liaises with Engineering with reference to maintenance repairs and out of order rooms.
• Undertakes and manages the Rooms Reconciliation tasks independently.

Involvement as a member of both the Housekeeping and the Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Shows care for assigned work areas by organising and maintaining the office and work areas in pristine condition throughout and at the end of shift.
• Ensures that all equipment used is clean and kept in good working condition at all times.
• Organises own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Understands the difference in guest hierarchy and different room categories.
• Attends and contributes to colleague meeting and any other related activities.
• Undertakes and performs any additional duties as assigned by Managers.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Job Description

• Establish proper atmosphere and efficiency in the dining room.
• Ensure proper orderliness and cleanliness of Restaurant.
• Recognise regular guests and highlight the management about the particular guest’s preferences.
• Ensure that no outstanding bills stay on the system, and account for all voided checks.
• Answer questions about the menu, including the preparation of the dishes when asked by the customers.
• Serve food and drinks to the customers.
• Oversee and train waiters and waitresses.

Job Requirements

• Able to work in a fast paced environment
• Able to work split shift
• Possess good hygiene and personal grooming standards
• Able to understand instructions from customers quickly and respond accordingly
• Able to communicate well

Job Highlights

• 5.5 days' work week

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Bartender is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• A courteous, professional and efficient service is provided at all times.

MAIN RESPONSIBILITIES

• Responsible to Assistant Bar Manager.
• Responsible for Barman/ Barmaid & Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to lead the service and act as a role model to the team.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

able to do vegetarian cooking, good cooking skill,

cut and prepare vegetables & vegetarian ingredients.

able to have long standing hours, good hygiene, good interpersonal skills, be a good team player.

able to multi task & adaptability

menu development (optional)

able to work in fast pace environment.

Responsibilities

1. Oversee and provide leadership to ensure the production of high quality, safe and legally compliant products for Tee Yih Jia Food Manufacturing and its subsidiaries.
2. Collaborate, guide and provide technical support to various departments including production, shipping, warehouse and maintenance department to ensure compliance to quality, safety and regulatory requirements.
3. Lead continuous improvement to meet the desired product quality, safety, regulatory and customer expectations.
4. Provide governance of the Food Safety Management System, HACCP and Halal Quality Management System and lead the development and implementation of standards in the plant.
5. Lead and manage all external audits including 3rd Party (BRC, HALAL), Customer and Regulatory (SFA) audits etc.
6. Manage all customer inquiries and ensuring timely and professional response to Customer Complaints.
7. Lead QA Team to conduct Internal Quality, GMP, Supplier and HACCP audits.
8. To be the main point of contact for Government related agencies.
9. Lead QA Team in the application of relevant regulatory licenses and export health certificate application.
10. Provide new product development support including food regulatory requirements, product evaluation and testing.
11. Perform ad-hoc duties as assigned by Management.

Requirements

1. Minimum Diploma in Food Science or equivalent.
2. Candidate with 4-5 years of hands-on experience in the F&B manufacturing industry and minimum of 2 years managing a team.
3. Basic Computer Knowledge and proficient in Microsoft Office software
4. Proficient in English and Chinese due to the daily need to work with English and Mandarin speaking staff and customers' representatives
5. Be able to work interpedently with a high level of initiative and resourcefulness.
6. Fast learner and able to work under pressure.
7. Good communication and interpersonal skills.
8. Strong understanding of Food Safety Management Systems
9. Singaporeans only.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Key Responsibilities:

• Responsible for serving food and beverages in the restaurant/bar efficiently and in a most courteous manner.
• To be well versed with menu, method of preparation and accompaniments in order to make recommendations to guests
• Maintains cleanliness of work areas
• Table settings and clearance for the next guests

Key Requirements:

• Strong passion for F&B and service oriented
• Willingness to work on PH and Weekends when required

*F&B Kitchen Assistant / Service Crew

- CBD, Singapore

- Mondays to Fridays (5 days week)

- $2,200-2,800 monthly

Job Description:

You will be responsible in our F&B Korean Bento Shop operations and staff on a daily basis.

The successful candidate will be able to arrange and manage all F&B orders.

Responsibilities:

• Responsible in assisting the daily operations of the shop.
• Learn about food preparation and customer service.
• Pack and serve take away food as per customer order.
• Be part of a friendly service team.

· Process cashless payment through POS systems.

· Greet and respond to customer enquiry in a friendly manner.

· Keep work areas, such as food preparation areas, and customer areas clean and organized.

· Ensure stocks and supplies are sufficient for daily operation.

· Notify management when inventory levels begin to run low.

· Ad hoc duties as assigned.

Requirements:

• High energy and a strong passion for delighting customers.
• Fun and cheerful personality.
• The ability to serve customers in a fast and friendly manner.
• Physically fit
• Ability to speak Korean is a plus

Job brief

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

JOB RESPONSIBILITIES

• A good understanding of all the various diets available and its suitability for each patient E.g therapeutic Diets, Soft Diets, Halal , Non Halal.
• Checking diet chit for accuracy before serving to patient.
• Daily changing of water jugs and cups for patients.
• Ensure diet chit and patient details are tally.
• Take meal order for every patient at 4.00pm daily in the EMOS (Electronic Meal Ordering System) and practice service quality standards.
• Serve breakfast, lunch, tea break and dinner on time
• Clear food trays within the stipulated time.
• Clean patient refrigerator weekly and ensure all food store in the refrigerators are labelled.
• Check and record all refrigerators’ daily temperatures. Alert supervisors if the temperatures are not within the ideal range.
• Daily upkeep patient pantry to ensure they are clean, tidy and organized.
• Liaise with kitchen to ensure adequate supply of condiments supplies in the pantry eg Stirrer, Sugar, Creamer, Milo, Butter, Jam
• Check and discard all expired food e.g Bread,
• Wipe and clean patients’ tables before and after meal
• Upkeep ward food trolleys by making sure they are clean and tidy at all times.
• Comply to all service quality, infection control, health and safety requirements by customer or ISS
• Follow every instruction on infection control and wear the appropriate personal protective safety (PPE) at all times.
• Undertake duties or improvement projects assigned by superior.

JOB REQUIREMENTS

• Candidates should have at least a Secondary Education in any discipline with or without working experiences.
• Must have an eye for details.
• Service Oriented – caring, friendly, helpful and positive
• Preferably with some experience in Hotel, Food & Beverage , Hospitality or Retail Industry
• Experience in working in a dynamic and challenging environment.
• Basic IT Knowledge
• Well groomed
• Team player

Working Location: National University Hospital

Key Responsibilities:

• To work alongside the Head of AST in planning, organising, directing and co-ordinating Advisory business plan objectives, and leading execution of Advisory mandates, across SEA, HK, South Korea, China and the Maldives.
• To support the Head of AST in the origination, execution and overall co-ordination of Strategic Transaction mandates across SEA, HK, South Korea, China and the Maldives.

Advisory

• Execute advisory work relating to a variety of mandates, including hotels, motels, student accommodation, hotel operators, tourism organizations, airlines, cruises, golf courses, and branded residential. The advisory work could include, but is not limited to, feasibility, market or asset reviews, entry or expansion strategy, divestment or reinvestment options, value enhancement assessments, and general industry advisory. This will involve partnering with the CBRE Asset Management, IP, Valuation and Consulting teams on certain mandates, and potentially external third-party experts.
• Develop and own rigorous advisory report templates, financial models and data analysis methods which demonstrate a strong level of understanding of the core criteria necessary in to evaluate the subject matter, and a high degree of comfort with data gaps and ambiguities.
• Develop and implement marketing strategies to source new clients and mandates and maintain/strengthen relationships with a wide network of key industry stakeholders, utilizing activities such as cold calling, mail-outs, attending networking functions, and proactively seeking to increase personal knowledge of the market (focus on trends / opportunities).

Strategic Transactions

• Support the Head of AST in building out and growing a Strategic Transaction service line. This could include hotel portfolio sales, brand company buy and sell side mandates, merger and acquisition mandates, brand partnership advisory, capital raising mandates, and other hotels and hospitality transactions that require or leverage the team’s industry and capital markets knowledge, experience and networks.
• Origination and execution of Strategic Transaction mandates will require you to leverage your industry, technical and other relevant knowledge and skills to undertake financial and business analyses, package up and articulate ideas, rationales, conclusions and recommendations in the form of Powerpoint presentations, memos, emails, in-person discussions, etc.
• As required support the broader CBRE capital markets teams on hotel transactions as required, under the guidance of the Head of AST.

Branded Residential

• Support the Head of AST in building out and growing a Branded Residential Advisory service line.

Asset Management

• Support the Head of Asset Management, Asia on selected Asset Management assignments, which could include managing certain hotel mandates, as guided by the Head of AST.

Personal Requirements

• Commitment to playing an active role in setting up and growing a new business line within CBRE – understanding the vision laid out by Senior Managing Director, Hotels and Hospitality, Head of AST, and other relevant senior team members, supporting the execution of strategies laid out, contributing new ideas, challenging assumptions and engaging in constructive discussions around how to grow the business
• To manage, develop and mentor junior team members to build a successful and influential hotel team; and actively coach and advise the wider team as this is integral in the achievement of the AST objectives;
• Develop and maintain close relationships with internal and external key clients and a network of other hotel and hospitality practitioners;
• Actively contribute to team meetings demonstrating a willingness to share ideas.
• Participate in Industry specific professional association activities;
• Be recognised as a specialist in the delivery of advisory services to clients;
• Always act legally and within the parameters of accepted business practice. Undertake no course of action that may result in legal action against CBRE or otherwise bring the company into disrepute;
• Promote the broader CBRE business when dealing with clients and to be aware of cross selling opportunities within the business;
• Be aware of changing legislation and circumstances which impact on providing the most current and accurate advice to clients and ensure that all staff attend the required training to maintain this level of professionalism;
• Ensure CBRE specific systems are updated regularly with client and market information.
• This role requires travel across the region.

Experience:

• Minimum 10 year’s experience in Hotel Advisory Services with a demonstrated ability to manage and mentor staff.

Required Knowledge & Skills:

• Superior attention to detail and ability to remain task focused;
• Excellent knowledge of the Hotel and Tourism industry;
• Sound understanding of corporate finance fundamentals and basic accounting concepts in order to analyse financial data;
• Superior organisation skills and ability to work to strict deadlines;
• Logical and analytical thought processes;
• Ability to manage multiple projects and clients;
• Demonstrable confidence and maturity in communication and have the ability to build effective relationships with clients and colleagues;
• Excellent written and oral presentation skills;
• Advanced level in core Microsoft packages – particularly Word, Excel, Powerpoint and Outlook.

Qualifications:

• Tertiary qualifications in a property or hospitality related discipline.

Requirement

Core Management

Well-versed and able to design Modern Fusion FNB Menu and customize workstations

Include FNB pairing, fusion beverages and bottle packages Precise in costing and P/L projection

Resources in sourcing bar appliances and equipment to support menu design

Organizing skills and experiences in managing timelines and setting up

Service Management

Ensure pre and actual service standard

Include Resources in hiring platforms and design FNB service workflow

Design SOP and review all front service sequences

Align with HR policies and provide work schedules

Product Management

Responsible for stock ordering, quality and stock management Include System control

Data analysis and proposal for overall menu pricing and promotion

Provide time-to-time adjustment and trend studies for modification

Venue Management

Perform leading and ground management for effective and efficient workflow

Include supervising, demo and coaching

Identify training needs and customer satisfaction

Ensure FNB presentation and in view of all possible downturn

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description :

· To assist guests with check-ins & check-outs.

· To process payments & documentations.

· To provide necessary assistance to ensure guests' satisfaction.

· To answer all calls & to assist accordingly.

· To fulfill any other duties as assigned to him/her.

Requirements:

· Singaporeans only

· At least 1 year experience in a similar capacity in the Hospitality industry

· Minimum GCE ‘O’ Level or equivalent.

· Knowledge in Opera PMS is preferred

· Good communication skills (written and oral)

· Proficient with Microsoft Office applications

· 5 days work week (on rotating shifts & able to work on weekends/Public Holidays)

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

• MNC
• 5-day work week
• Opportunity to lead a production team to contribute for wider business
• Proven experience in Foodservice industry
• Be part of the organization's management team

Our client, a leading quality food provider and wholesaler, is looking for an experience leader to join their growing business as Head of Production.

RESPONSIBILITIES:

Operations Management

• Have oversight of and final responsibility for production operations.
• Ensure production planning is in line with forecasted product requirements and considers changing usage patterns.
• Ensure planning is in place to balance high service levels and customer responsiveness against minimal over-time and unplanned cost.
• Maintain labour productivity, balanced with maximum raw material utilisation and order DIFOT.
• Minimise inventory for both raw material and finished product while maintaining exemplary stands of DIFOT order fulfilment.
• Monitor data and key performance indicators closely to identify operational, yield/waste, cost and quality concerns to be further validated.
• Work with production managers and teams directly to identify root cause and implement corrective actions for any processes that show strain or poor standards of quality and/or productivity.

Productivity Management

• Provide continual focus to the opportunity to improve and maximise productivity while remaining committed to customer and service centricity.
• Invest deeply in understanding technology and automation development related to the processing activities and the opportunities to utilise process improvement and automation to improve productivity and reduce manual processing.
• Implement approved investments.
• Prioritise staff training and skills improvement as a means to continual improvement in production alongside career development for team members.

Product Development

• Work closely with sales, business development and production teams to identify the optimum product recipe including fit for purpose raw material, labour inputs and suitability for the required application.
• Identify utilisation opportunities for waste streams to deliver additional profitability to the processing P&L.
• Be innovative with new product opportunities and advancements in recipe and processing approach to produce higher quality products at a cost-effective price.

Inventory Management

• Ensure the best possible state of raw material sourcing, supply and cost, working closely with relevant business development and procurement managers to secure the needs of the production business.
• Ensure inventory is maintained at optimised levels to maximise working capital position for the company. Maximise stock turns and minimise SLOB stock.
• Ensure raw material inventories reflect appropriate levels for uninterrupted production at the forecasted volumes.
• Support raw material sourcing from suppliers across the wider business, ensuring the best possible terms from suppliers using competitive and market awareness.

Quality and Food Safety

• Champion the highest standards of quality in the processing business.
• Ensure all quality concerns are properly investigated, documented appropriately and resolved as quickly as possible.
• Exceed all expected standards of cleanliness of all operations including environment, machinery, team and process activities.
• Comply with all certification requirements to which the operation is subject, whether mandatory or voluntary.
• Ensure the operations is prepared for and passes any internal or external audits.

Workplace Safety

• Promote and facilitate Health, Safety and Wellness across all functions, collaborating with managers, employees and contractors to ensure regulatory compliance is achieved, as well as the embedding of an uncompromised workplace safety culture.
• Ensure all employees and sub-contractors are suitably trained/competent to carry out the prescribed task and that the necessary licenses/certificates of competence are in force and appropriate.
• Ensure any workplace safety concerns arising both informally and formally are properly investigated and resolved and documentation is prioritised to correctly record the concern, action and outcome.

Asset Management

• Maintain a detailed list of all fixed assets and their current operational use, constraints and capacity.
• Ensure repair and maintenance of plant and equipment is up to date and delivered cost-effectively.
• Maximise asset utilisation throughout useful life including planned replacement.
• Ensure all machinery warranty requirements are fulfilled.
• Negotiate with suppliers for best possible terms.

Staff Management and Development

• Lead a production management team with the required skills, an appetite to learn and a high degree of enthusiasm for the contribution the Processing business operations make to the wider business.

Management & Financial Oversight

• Ensure all company policies and practices are fully adhered to by all members of the production teams including SOP’s for workplace safety, food safety, system management, capital expenditure requirements, team management and HR guidelines.
• Prepare the annual budget and work with the production teams to operate within budgeted cost and overhead controls and exceed profitability targets.
• Understand all operating expense drivers and strive to minimise expenses without compromise to safety or quality.

REQUIREMENTS:

• Diploma / Bachelor's Degree in Business Administration, Supply Chain, Food Science, or related field.
• Minimum 8-10 years of relevant experience within food processing / food manufacturing / FMCG industry.
• Experience in managing production teams and implementing process improvements.
• Knowledge of food safety standards and regulations.
• Familiar with requirements of Halal certifications and any other relevant certifications.
• Familiar with workplace safety, capital expenditure, inventory management, etc.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.