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

SINGAPOREANS OR PR!!We are looking for a professional F&B Service Manager to be responsible for managing all F&B operations. The successful candidate will be able to forecast, plan and manage all F&B orders, staff and roster. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

Responsibilities:

- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

- Preserve excellent levels of internal and external customer service- Design exceptional menus, purchase goods and continuously make necessary improvements

- Identify customers needs and respond proactively to all of their concerns- Lead F&B team by attracting, recruiting, training and appraising talented personnel

- Establish targets, KPI’s, schedules, policies and procedures

- Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

- Comply with all health and safety regulations

- Report on management regarding sales results and productivity

Job Scope:

• Preparing all items to set up the kitchen

• Assisting in managing the crowd

• Ensuring surrounding area cleanliness

• Preparing of food and beverages• Performing cashiering duties• Ad hoc duties assigned by supervisor

Requirements: Willing to learn and have fun and can work on weekends

- Food Hygiene certificate (Company will send them for it)

Attire *T-shirt provided • Interested can SMS/Whatsapp to 8322 6564

• Good Benefits
• 44 hours work / 2 off days (Must be able to commit on retail hours)
• Salary: up to $3,000
• Experience from F&B Industry
• Able to commit shift duties NOT Office hours

JOB DESCRIPTION

• Work hand in hand with reservation staff & restaurant manager on table assignment and special requests.
• Greet guests in a friendly and warm manner.
• Have a good understanding of the menu and the workings of the restaurant.
• Possess extensive and correct menu knowledge.
• Be able to effectively control the host desk and communicate with customers regarding their reservation, wait times / walk in customers, etc.
• Be able to follow and monitor out times and communicate all information to the Maître D’.
• Offer appropriate seating arrangements
• Ensure the quantity of menus is sufficient to cater to the number of guests.
• Set up dining rooms and make reservation arrangements.
• Maintain clean and organised tables and work area.
• Assist take away service when necessary.
• Manage event related work including setting up tables.

JOB REQUIREMENTS

• Basic certification in hotel & restaurant service is desirable.
• Highly skilled in greeting guests, escorting them to tables, and providing them with menu and daily specials.
• Demonstrated ability to anticipate and address guests’ service needs.
• Substantial knowledge of the menus of bars, restaurant.
• Well-versed in answering telephone in a suitable manner.
• Able to ensure special requests are lodged and passed to restaurant staff.
• Proven ability to adjust complaints of patrons and guests.
• Competent at making sure that all guest supplies are filled.
• Computer: MS Word and MS Excel.

JOB PURPOSE

To develop and maximise customer service satisfication and able to connect & resolve every customer needs in order to provide the right standard of service. Ensure quality of foods served to all the customers and ensure full compliance in all asepcts.

To develope and maximise customer service satisfication and able to connect & resolve customer's need in order to provide the right standard of service. Ensure quality of foods served to all the customers and ensure full compliacen in all aspects.

DUTIES & RESPONSIBILITIES

1. Prepare quality food under guidance and instruction of Chef Manager/ Operations Manager.
2. Provide the highest standard in food production and service at the contract site.
3. Execute daily production volume and ensure compliance to weekly meals order plan as planned by Chef Manager.
4. Provision of support to counter services including but not limited to the dishwashing and serving of food.
5. Perform cleaning duties including but not limited to pot-washing, dishwashing, floor washing, cleaning and wiping of all kitchen equipment (including chillers and freezers) as instructed by Chef Manager.
6. Practice and enforce the system of “First In First Out” (FIFO) when storing food products.
7. Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of food.
8. Assist in all on-site Catering related activities including but not limited special social events, functions, luncheon talks and term-end dinner.
9. Compliance to standardize system of operations, methods and procedures set by Management.
10. Practice safety and ensure compliance to NEA regulations.
11. Assist in the production of all special Festive menus based on Chef Manager’s instruction.
12. Ensure that all menu items are ready to serve by stipulated meal times.
13. Ensure the ingredients and food preparation procedures are maintain at best practices.
14. Provide highest standard of food display throughout the day working with the specialized chef
15. Should always be on time and get ready to start working at your workstation at scheduled duty time.
16. Ensure no personal calls are allowed during working hours except emergency ones.
17. To perform any other ad-hoc duties requried by Chef Manager/ Operations Manager

REQUIREMENTS

• Minimum Secondary Education
• With F&B experience
• Possess good interpersonal and communication skills
• Friendly, attentive and confident
• Able to work independently and in a team

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Nearby Maxwell MRT
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

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

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

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

Chin See Min Reg No. : R22107450

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

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

We are looking for professional japanese chef with experience sashimi and donburis to join us. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibility

- Cooking and Food Preparation Duties

-Coordination with service staff before food prep on special request and/or food allergies

-Monitor food stock and place orders

-Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift

-Any other ad-hoc assignments as required

Job Requirement

-At Least 2 Years of Kitchen Experience in Japanese Cuisine in Donburis & Sashimi

- Experience in Food Management and Hygiene Environment Management

-6 Working Days per week with the ability to work weekends/public holidays

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Corporate Development Analyst to be part of their Corporate Development team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities of Corporate Development Analyst:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 2 years' relevant experience in similar industry
• Experience in hospitality/real estate industry

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

JOB SUMMARY

The Senior Vice President, Sales & Marketing is a key member of the Executive Committee and Management Team, having primary responsibility for leading all marketing, branding, loyalty, revenue and distribution services for Capella Hotel Group – comprising all managed Capella Hotels and Resorts and Patina Hotels & Resorts globally.

Responsibilities include increasing market share and improving brand awareness through driving innovative and integrated marketing initiatives in partnership with the Executive Committee, Management Team and Hotel Teams.

THE ROLE

Primary Responsibilities:

• Provide strategic Sales and Marketing leadership to ensure that the group achieves profitable revenue growth, increases market share, improves distribution contribution and builds a sustainable industry leadership position.
• Leads the Group’s Sales and Marketing team including Revenue, Sales, Distribution, Loyalty, Online Marketing, Brands and Social Media.
• Strategically plans the Group’s marketing strategy to maximise market share and revenue growth through meeting the commercial needs of the business.
• Fully uphold the Group’s branding strategies in conjunction with brand management, assisting General Managers and Directors of Sales & Marketing with internal and external branding initiatives in line with the overall brand strategy.
• To actively participate in the Group and Hotels’ Business Plan Process and partners with Area Operations in developing their strategic marketing and business directions.
• Manages the Group Marketing Fund budget to the strategic marketing plan with quarterly reviews and remedial action as required to meet the budget expectations.
• Represents the Customer in all aspects of the Group’s plans and initiatives.
• Works with the Area and Hotel operations leaders to ensure revenue maximisation plans are aligned to the Group’s marketing strategies.
• To be a "spring board" mentor, providing advice and counsel to the hotel General Managers and Directors of Sales & Marketing.
• Develops and implements marketing partnerships in key source markets to achieve greater brand awareness and revenue contributions.
• Manages the Guest Feedback systems including Social ie. Revinate and Guest direct ie Market Matrix and provides management with trends and analysis to support operational development of services and product quality.
• Supports the Growth and Development team by developing the brand value proposition to potential owners as well as participating in feasibility studies and/or development projects.
• Provide "Owner Liaison" as directed by the Group’s Executive Committee to provide owners with brands commercial strategies and contribution to their hotels profitability.
• Builds relationships with key stakeholders and industry partners and peers to increase impact and influence.
• Ensures the Group’s Vision, Purpose and Values are embedded in the Sales and Marketing team’s behaviour and communication.
• Maintains Sales and Marketing Standard Operating Procedures (SOP) and Policies, Creates, approves and issues updates or new standard operating procedures and policies as required.
• Authority as provided in the Delegation of Authority policy or as assigned from time to time by the President.
• Advise the President and other members of the Executive Committee and Management Team on marketing strategic direction, competitors’ activity, branding and market trends, including e-marketing, distribution and social media.
• Plans and builds marketing and distribution systems as required for developing needs and technological advancements.

Strategic Marketing

• Be the author and gatekeeper of the company’s Strategic Marketing and Business plans
• Manage the development of all distribution Channels.
• Develop the companies e-commerce business capabilities
• Develop suitable business and distribution partnerships to support the brand’s growth.
• Drives the brand’s consumer and intermediary communications strategy.
• Completes an Annual Sales and Marketing Strategic Business Plan Revenue and Business Plan to support the brands key metrics.
• Assist in the development of Hotel Revenue Plans in conjunction with the hotel DOSM for all source markets and position the hotels commensurate with brand standards
• Ensure that systems and methods are in place to measure the effectiveness of advertising and promotional activities and results are evaluated to refine and redirect efforts as appropriate.
• Lead company efforts to identify, negotiate and develop strategic alliances to build and expand brand awareness, revenue generation and new business opportunities.

Sales

• Initiate and foster a commercial Sales Culture throughout the company. and to direct and execute Sales Planning and development across the hotels to ensure the hotels and all other sales resources are highly focused, accountable and working to a Strategic Sales Management Strategy
• Establish room night (REVPAR / revenue goals for hotels and any GSA and GSOs and a system of measurement and to take functional responsibility for the achievement of same.
• Represent the company at travel and related industry meetings and trade shows

Development

• Conduct marketing research activities including situation analyses, market studies, feasibility studies, competitive analyses using both primary and secondary market research to benchmark the company’s position, progress and success in achieving established service and performance targets.
• Maintain accurate and comprehensive competitive intelligence by developing cultivating good relationships with senior executives from other hotels, industry contacts and key customers.

Budgetary

• Establish all goals – financial, competitive and fiscal and to establish a system of monitoring the same. To take responsibility for the health and well-being of all company wide Sales and Marketing related goals and targets.
• Provide senior management with remedial actions as necessary to remain within acceptable budgetary standards.

Administrative

• Audit hotels according to brand standards and S&M policies and provide audit reports to GMs and the President.
• Establish systems and procedures where they don’t exist.
• Document and enforce CHG’s Sales and Marketing Best Practices.

TALENT PROFILE

Qualification

Bachelor’s degree in Business/preferably Sales, Marketing, Business Management

Work Experience

Strong marketing, brand management and sales experience that has been demonstrated in leadership / management roles over a minimum of 10 – 15 years.

A proven track record of developing and effectively implementing sales strategies, business plans, forecasts and budgets, and achieving sales results.

Proven organisational design and process skills and be capable of re-orienting or changing the sales business units to optimise market conditions, acquire new customers and increase market share.

In-depth knowledge and experience implementing marketing strategies and implementation.

Excellent proficiency and command of English

Technical Skills

Experience in creating and sustaining strong profitability and business results.

Experience implementing total rewards administration platforms

A developer of people through coaching and mentoring

Strong financial and commercial acumen, strategic thinker

Appreciation of developing social media and business impact

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

Our company is a Korean restaurant.

We are looking for a restaurant manager who understands and likes Korean food and can speak Korean.

1. Proficient in Korean and English

2. Understanding Korean Food.

3.Customer service

4.Empolyees training

5.Restaurant management

4. F&B with more than 3 years of experience

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least one year of relevant working experiences

Chin See Min Reg No. : R22107450

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

Job Description & Requirements

Pls send your resume to [email protected] to apply

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Job Description

• Follow orders as instructed by Chef de Partie and Sous Chefs to perform job task following directions
• Adapt yourself to business needs and be willing to work any day of the week and any shift
• Remain focus and complete one task before switching to the next one
• Follow work list assigned by Chef de Partie, completed within acceptable time frame
• Ensure quality of food items according to the standards in place It includes ensuring all food items are in perfect sanitary condition, applying "First in First out!" kitchen best practice
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues

At least 1 year relevant experience

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Brief description of the Restaurant

Latteria Mozzarella Bar, a slice of Southern Italy located just behind Singapore’s bustling CBD area, in the charming Duxton Hill. Our restaurant offers the freshest Mozzarella and Burrata cheeses interpreted in various ways, as well as an extensive traditional Italian cuisine. Located in a historic shophouse, our cosy indoor restaurant comes with a lush alfresco terrace which provides an idyllic setting - perfect for an unforgettable dining experience.

Job Descriptions

• Preparing specific food items and meal components at your station
• Following directions provided by the head chef
• Collaborating with the rest of the kitchen team to ensure quality food and service
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for your station
• Assisting in other areas of the kitchen when required.

Job Requirements

• 3 years of working experience in Italian or Western cuisine
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and public holidays in a fast-paced environment

Benefits

• Medical
• Taxi
• Meal allowances and staff meals

Working hours

• 5 days per week

You will assist the Chief Engineer and Director of Engineering in the day-to-day maintenance operations work in the hotel.

You must be well versed in electrical wiring, air-conditioning, plumbing and all other general repair work.

You must possess NTC 2/3, minimum O level or diploma.

Previous working experience in hotels will be an advantage and you must be able to work on shifts and weekends/public holidays.

Possess a pleasnt personality and able to work in a team.

Please be informed that only shortlisted candidates will be notified.

For more information, visit www.goodwoodparkhotel.com

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

· Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager.

· Responsible for Waiter/Waitress & Host/Hostess.

· Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene 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.

· Projecting 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.

· Lead the service and act as a role model to the team.

· 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.

· Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.

· Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.

· Being able to control the service with a great sense of supervision and not being focused on one area only.

To be successful as a kitchen assistant, you should exercise exceptional time management and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Kitchen Assistant should be able to comply with all food health and safety regulations.

Responsibilities:

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Organizing, sorting, storing and distributing food ingredients.
• Ensure work station is clean and well organized.

Requirements:

• Basic food and hygiene certificate
• Proven experience assisting in kitchens.
• Sound knowledge of food health and safety regulations.
• The ability to work in a fast-paced environment and as a team.
• Excellent organizational and time management skills.
• Effective communication skills.

Free shuttle Bus from Chua Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

Job Description

With the management team, you are responsible for delivering the best-in-class dining experience to our guests and ensuring that all operational and administrative aspects run smoothly.

A “no-table left unturned” attitude keeps the restaurants/cafés operating without a hitch from opening to closing daily.

Consistently serving with the highest level of standard is the key to leading the team to success.

Responsibilities

• Lead and supervise the team on each shift, ensuring that the company maintains the highest quality of service standards
• Assist the Restaurant Manager in performing duties related to marketing, operational plans, and other special restaurant functions
• Handle any guest feedback on food quality and service
• Supervise, support and confirm that the outlets adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards, policies and procedures
• Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance
• Regular stock-taking to ensure sufficient supplies in restaurant/café for smooth operation
• Plan staff roster based on outlet’s operational requirements
• Supervise and support the operations of at least two restaurants/cafés
• Able to function as customer relations and handle customer reservations
• Ad-hoc responsibilities assigned by the Manager

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking 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

We’re currently looking for an experienced & self-driven service crew to be part of our team.

Responsibilities includes:

1. Taking drink & food orders and ensure timely serving to customers
2. Mange phone reservations from customers
3. Attend to customers' queries and ensure quality guest services
4. Have knowledge in every dish served so as to provide a recommendation if requested
5. Gather feedback from customers on drinks/foods for us to improve service
6. Coordinate with kitchen staff to ensure smooth and efficient operations
7. Ensure cleanliness and hygiene are kept up to standards
8. Other ad-hoc duties as assigned by the Restaurant Manager

Requirements:

1. No prior experience required but would be an advantage to have basic knowledge in food preparation
2. Able to commit shift, weekends and public holidays
3. Able to communicate in fluent English and Chinese
4. Service-oriented and a team player with a positive attitude

Service Crew (Full Time) - 5/6 days work week

• 5/6 hours per day - From $1400.00 to $1600.00
• 8 hours per day - From $2000.00
• 10 hours per day - From $2500.00

Service Crew (Part Time)

- From $10 - $12 per hour

**Salary commensurate with working experiences

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

Brief description of the Restaurant

Owns two casual Japanese restaurants.

Tokyo Soba, originating from Japan's capital city and now established in Singapore, is currently seeking an enthusiastic and dedicated Kitchen Assistant to join our team. We serve up authentic and consistently delicious soba with a variety of delicious toppings, enjoyed in a comfortable sit-down area at our Tanjong Pagar Icon Village location. If you're passionate about Japanese cuisine and eager to contribute to a dynamic kitchen environment, we'd love to meet you.

Job Descriptions:

• Assist the chef with food preparation, ensuring ingredients are ready for use.
• Participate in preparing dishes to Tokyo Soba's high standards.
• Maintain a clean and organized kitchen environment.
• Aid in managing kitchen inventory, ensuring all necessary items are stocked and ready.

Job Requirements:

• Previous experience in a professional kitchen setting would be an advantage but is not required.
• Attention to detail and commitment to maintaining the high standards of our kitchen.
• Ability to work well in a fast-paced environment.
• Good teamwork and communication skills.
• A deep appreciation for Japanese food culture.

Benefits

• Competitive salary range of $2000-2800 per month.
• Monthly incentive of up to $200 based on performance.
• Transportation benefits.
• Staff meals provided.
• Annual Leave (AL) starts from 7 days and will increase with tenure.
• Medical Certificate (MC) leave starts from 7 days and will increase with tenure.
• Work for 5 days a week, 8-10 hours a day.
• Potential for promotion within our expanding establishment.

If you are looking for a place where you can grow your career in the culinary industry while working with a team of dedicated professionals, then Tokyo Soba is the place for you. We invite all interested candidates to submit their resume and a brief cover letter to our email address.

Tokyo Soba is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, nationality, or disability status.

Working hours

• 5 days a week 8-10 hours a day.

- 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

• MNC
• 5-day work week
• Lead the sales team as the Head
• Proven sales 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 Modern Trade.

RESPONSIBILITIES:

Brand Principal Engagement

• Lead highly professional business relationships with the brand principals for whom the company is the appointed route to market for retail channels in Singapore.
• Negotiate commercial terms for supply including all marketing co-op, inventory allowances, minimum margin and additional supply chain costs.
• Prepare and present business reviews with brand principals that highlight category performance, challenges for joint attention and opportunities for future growth.
• Support brand principals to develop effective and appropriate market strategies in Singapore to maximise brand performance.
• Where appropriate provide the full brand representation in market accompanied by the appropriate financial terms from the brand principal to reflect this.
• Identify, develop and deliver new brand opportunities for the company to represent in retail trade, prioritising opportunities from current brand portfolio or those for which there is also a wholesale opportunity.

Customer Management

• Lead the Sales team to manage highly professional business relationships with customers.
• Where appropriate participate in business reviews with key customers alongside Key Account Managers that highlight category performance, challenges for joint attention and opportunities for future growth.
• Support Key Account Managers to identify and execute opportunities for growth in ranging and categories.
• Be hands on alongside KAM’s in developing new customer opportunities in Retail Channels, building on existing supply chain to expand market coverage.

Sales Targets

• In conjunction with the management team to identify the annual financial year sales & gross profit, budgets for the Retail channels.
• Report on team achievement and market activity as required.

Inventory Management

• Have oversight of all forecast and inventory related processes for the Retail Channels team that ensures all inventory management KPI’s are met.
• Ensure all inventory claims on brand principals are processed accurately and on time, and queries addressed promptly to ensure payment.
• Troubleshot potential inventory issues where demand has not followed forecast; ensure that slow moving stock concerns are addressed promptly with customers and stock is cleared before expiry.

Staff Management and Development

• Recruit new sales team members who have the required skills, an appetite to learn and enthusiasm for the contribution sales team make to the business.
• Identify the team behaviours, competencies and outcomes that contribute to success and support each team member to achieve these, reflected as the highest standards of service and support to the customers.

REQUIREMENTS:

• Diploma/Bachelor Degree in Business, Marketing, or related disciplines
• Minimum 8 to 10 years of relevant experience in Sales
• Experience in leading high performing sales team
• Proven sales experience in Foodservice industry
• High competence in stakeholder management

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!

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