Total 29,506 F&B / Tourism / Hospitality job vacancies in singapore

• CLASS 3 OR 4 MINIMIMUM REQUIRED.
• 2 YEARS DRIVING EXPERIENCE.
• CATERING AND FOOD DELIVERY EXPERIENCE.
• BASIC FOOD HYGIENE CERTIFICATE.
• Good manners and basic english.
• ABLE TO WORK SHIFTS, WEEKENDS AND PUBLIC HOLIDAY.
• ABLE TO CARRY HEAVY LOAD.
• BASIC FOOD KNOWLEDGE.
• BASIC MECHANICAL KNOWLEDGE OF VEHICLE.
• MAINTAIN VEHICLE CLEANLINESS AT ALL TIMES.

*Interview will be conducted in Mandarin*

Job Duties:

• Responsible for integrated marketing programs to achieve business goals, utilize brand, digital and social media marketing
• Work closely with internal and external parties to plan and implement both online and offline marketing strategy & promotions
• Develop creative content for marketing collaterals such as eDMs, social media, and inhouse flyer
• Create and manage content for online platforms (e.g. Website, Social Media, display advertising and digital campaigns) to achieve marketing objectives and align with business goals
• Prepare related reports and conduct relevant analysis

Job Requirements:

• Degree holder in Marketing, Communications or business-related disciplines
• At least 4-5 years experiences in Marketing or equivalent role, solid exposure in F&B industry will be an advantage
• Strong command in Facebook and IG marketing will be preferred
• Proficient in MS Office, Adobe Photoshop or other design software will be preferred
• Able to work dynamically and independently
• Good command of communication skills in both spoken and written English and Chinese
• Familiar with international and China F&B branding, and its marketing/PR strategies

• CLASS 3 OR 4 MINIMIMUM REQUIRED.
• 2 YEARS DRIVING EXPERIENCE.
• CATERING AND FOOD DELIVERY EXPERIENCE.
• BASIC FOOD HYGIENE CERTIFICATE.
• Good manners and basic english.
• ABLE TO WORK SHIFTS, WEEKENDS AND PUBLIC HOLIDAY.
• ABLE TO CARRY HEAVY LOAD.
• BASIC FOOD KNOWLEDGE.
• BASIC MECHANICAL KNOWLEDGE OF VEHICLE.
• MAINTAIN VEHICLE CLEANLINESS AT ALL TIMES.

The award-winning NOX- Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch, and sound, in total darkness.

We are currently on the lookout for a Sous Chef who is:

· Able to setup of ingredients, the process of preparing, caring for your workstation

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Able to listen to advice given by Chef de Partie and Sous Chefs to perform job task following directions.

The right candidate will be responsible to:

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation.
• Check and ensure adequate provisions of ingredients, working equipment, inventory count, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Assist to ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Assist to ensure that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

The candidate should also be:

• Able to communicate in English Language
• Cooking and sanitary knowledge
• Must be able to work on weekends and public holidays

The successful candidate can expect a competitive salary package that commensurate with relevant experience and a stellar track record, along with attractive variable performance incentives.Job Description

Responsibilities:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Who we are

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

Your Role:

• Assist the Executive Chef and Head Chef in all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members
• Track inventory of food supplies and order supplies on a scheduled basis as determined by menu and estimated number of diners

What we are looking for:

• Ability to work on weekends and public holidays
• 3 to 5 years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Able to work on Public holidays and Eve

Key Benefits:

• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Job Description:

• Provides administrative support to ensure efficient operation of office.
• Answers phone calls, schedules meetings and supports visitors.
• Carries out administrative duties such as filing, typing, copying, binding, scanning etc.
• Completes operational requirements by scheduling and assigning administrative projects and expediting work results. Exhibits polite and professional communication via phone, e-mail, and mail.
• Supports team by performing tasks related to organization and strong communication.
• Develops administrative staff by providing information, educational opportunities, and experiential growth opportunities.

Requirements:

• Administrative Writing Skills
• Microsoft Office Skills
• Managing Processes
• Organization
• Analyzing Information
• Professionalism
• Problem Solving

Job posting applicable only to SG/PR only.

Chef de Partie

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

Job Overview

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

Job Responsibilities:

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

A) Leadership & People Management:

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

B ) Culinary Excellence

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

C) Risk Management

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

D) Other Roles and Responsibilities

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

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Who we are:

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

Your role:

To head up the team at COL and continue the success of the business. By heading up and leading a team of 3 HOD’s and a team of 20 your key focus will be on ensuring exceptional experiences to all our guests through excellent service.

What we’re looking for in you:

• Having a passion and strong knowledge set for food, drink and service is key to this role
• To be a hands on people person that can lead from the front and confidently engage with our guests
• Having a good work ethic and being able to step up in challenging situations
• A proven track experience in a similar environment with references to support this
• Self drive and positivity will be a key attribute in the role
• The desire and determination to develop and grow with a small start-up business

Your key responsibilities:

• Supporting, motivating and developing a team of 3 HOD’s in their day to day roles
• Ensuring that our guest experiences are at the highest level reflected by feedback and our online reviews
• Full P&L responsibility, target setting and managing of budgets
• Pro-actively driving revenue through activations and events
• Development of the offer and moving the offer with current market trends
• Ensuring that building upkeep and maintenance are to the highest level
• Ensuring the team are led with a clear direction and goals with clear KPIs
• Full responsibility of the the health and safety of our team and guests

What we offer:

• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

A brand new Halal takeaway kisok looking for inspiring candidates to join us!

Location:

•⁠ ⁠A Brand New Shopping Mall at Pasir Ris MRT

Job Description:

•⁠ ⁠Taking sales orders from customers

•⁠ ⁠Basic food preparation

•⁠ ⁠Ensuring the outlet daily operation & cleanliness

•⁠ Responsible for outlet opening and closing

•⁠ Assist in day-to-day outlet operations

•⁠ Ad-hoc duties assigned by Oultet Manager

Full Time:

•⁠ ⁠44 hours/5.5 days a week

•⁠ ⁠Flexible work timing /off day

•⁠ ⁠OT will be paid after 44 hours

•⁠ ⁠Starting from $2,000/- up

Job Requirements:

•⁠ ⁠Candidates with relevant working experience in the F&B industry.

•⁠ ⁠No F&B experience but with a positive & learning attitude would be welcomed.

•⁠ ⁠Passionate, service-oriented & excellent team player.

•⁠ ⁠Able to communicate effectively in Basic English and/or Malay.

Interested candidates, please kindly whatsapp us for more details @ 9389 0909

Join Our Team as a Housekeeping Room Attendant

Our esteemed clients are seeking dedicated and professional candidates to join their Housekeeping Team.

Are you passionate about creating clean, welcoming environments? Do you have an eye for detail and take pride in your work? If so, we want YOU to join our team as a Housekeeping Attendant!

As a Housekeeping Attendant, you will play a crucial role in ensuring that every guest enjoys a comfortable and pristine stay.

Key Responsibilities:

• Perform cleaning tasks in guest rooms, public areas, and back-of-house areas according to established standards and procedures.
• Make beds, change linens, vacuum carpets, dust furniture, and replenish amenities.
• Maintain cleanliness and organization of housekeeping carts, storage areas, and equipment.
• Respond promptly to guest requests and inquiries, providing friendly and efficient service.
• Report any maintenance issues, damages, or safety hazards to the appropriate department.
• Adhere to all safety and sanitation protocols to ensure a safe and hygienic environment for guests and colleagues.

Qualifications:

• Previous experience in housekeeping or a similar role preferred but not required. Training will be provided.
• Strong attention to detail and a passion for cleanliness.
• Excellent time management and organizational skills.
• Ability to work independently as well as part of a team.
• Positive attitude and willingness to go above and beyond to exceed guest expectations.
• Flexibility to work various shifts, including weekends and holidays.

We offer a dynamic work environment, competitive compensation, and opportunities for career growth. If you are passionate about hospitality and have the skills to lead our housekeeping team, we would love to hear from you.

Apply today and help us create a pristine and welcoming atmosphere for our guests!

Contact:

Pami K

ILS Hospitality

[email protected]

EA Reg: 23C1776

Reg No: R23117498

WA: 89431726

ROLE OVERVIEW

The Outlet Manager, Mandala Club acts as the FACE of the club and a brand ambassador, embodying the ethos, philosophies, and spirit of the company and how we conduct ourselves with members and non-members at all times. The individual collaborates closely with the Reception Manager and the Membership team to deliver quality assurance whilst entertaining our Patrons throughout their stay at the Club.

Aside from the duty of daily operations, the Outlet Manager's key focus is taking charge of Event Execution in collaboration with the S&E and Culture Teams under the supervision of the Club Operations Manager.

Of primary importance is the continual improvement of the property by ensuring operational efficiency, member and guest experience, staff retention, and maximizing profit.

MAIN RESPONSIBILITIES

PEOPLE & CULTURE

● Model the Mandala Way and bring our values into everything we do.

● Support the implementation of cultural transformation across all functions in collaboration with the Human Resources Department.

● Develop and integrate staffing programs designed to attract the highest caliber of talent while satisfying the needs of our members.

● Create a high-performance culture.

● Nurture and foster the next generation of leaders within the organization.

OPERATIONAL KPIs

● Oversees the daily operations of the property.

● Executes opening and closing duties.

● Is in charge of overseeing the execution of Events, being the main OPS point of contact for S&E, Membership, and Culture.

● Actively works with the Reception team to drive covers and table turn to exceed the budgeted capacity.

● Proactively responds to guests' feedback on offering and service.

● Nurtures ownership and team development to attract and promote talents for the Group.

● Supports the HR Function through the recruitment and the hiring process.

● Ensures compliance with all health and safety regulations.

● In collaboration with the Snr. Mgmt. Team executes regular analysis of Food and Beverage trends to maintain Mandala’s position as a leading organization in the Hospitality Industry.

● Implements a Team Development Program to foster team success and career growth.

● Executes appraisals and regular assessments of the team as per company standards.

● Implements weekly and monthly cleaning and maintenance schedules to ensure the outlets retain consistently high standards of cleanliness.

● Ensures maintenance schedules are in place and executed in a timely manner to keep the building maintained to company standards.

● Is in charge of the Building and Facility Department’s quality assurance.

● Oversees the maintenance of the FF&E.

THE RIGHT PERSON

● A passion for hospitality and delivering exceptional lifestyle experiences.

● Curious and passionate about consumers and building brands.

● Great attention to detail.

● Extremely disciplined and focused to achieve agreed targets within given deadlines.

● Broad thinker.

● A trouble-shooter; must be able to critically analyse and tackle problems and present viable solutions.

● Passionate about what we are and what we do; this person needs to be passionate about Mandala hospitality and lifestyle.

● Have entrepreneurial spirit; must be able to deal with ambiguity and willing to take risks as needed.

● Possess strong communication skills.

● Able to communicate clearly at all levels within an organization.

● Be open to new ideas, adventurous and practical simultaneously.

● Able to lead and inspire the team.

● Able to identify and set aces in places across the business.

● Driven by the desire to win and for continuous improvement.

● Proven ability to work cross-functionally.

THE RIGHT EXPERIENCE

● 10+ years previous relevant experience required with proven food and beverage acumen.

● Working knowledge of data analysis and KPIs/operation metrics.

KEY RELATIONSHIPS

The role reports to: General Manager, Singapore

The role’s direct report: Club Operations Manager, Mandala Club

Key stakeholder(s): Operational Team

Marketing / Membership Team

Mandala Global Team

Please send your detailed resumes to [email protected]

Responsibilities:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• Liase and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

Summary

This position is responsible for addressing inquiries and feedback from guests and various channels. Ensuring that VIPs and CIPs are assigned appropriate rooms and that their accommodations are satisfactory prior to their arrival.

Responsibilities

· Handling of Reception / Front Desk duties including but not limited to checking-in and checking-out of hotel guests.

· Provide courteous and efficient service to all hotel guests.

· Ensure that all telephone calls are handled promptly.

· Be familiar with all room types and rates in the hotel and their availability status; so as to up-sell whenever possible.

· Handle cashiering functions and adhere to the hotel’s Standard Policies & Procedure.

· Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the supervisor for further follow up where necessary.

· Be familiar with hotel facilities and functions as well as major city attractions and events so as to provide guests with accurate information as requested.

· Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.

Requirements

· A minimum Diploma qualification in any field.

· Relevant work experience will be duly considered.

· Willing to work rotating shifts.

· Positive attitude with an outgoing personality and good communications skills.

· Preferred experience in the hospitality industry along with familiarity of the Opera system.

Job Descriptions

• To assist Country Manager in Chateraise’s aggressive expansion
• To embark on management training, cross-functional job rotations across core commercial functions such as Sales and Marketing so as to be able to lead and manage both operations and management.
• Support Japan HQ initiatives: Maintain effective communication to ensure smooth execution of promotions, events, or activities. Example, marketing activities & online store database management
• Ensuring all policies and procedures of the company are followed by outlets accordingly
• Conduct checks and audits at outlets to ensure requirements/standards are met
• Any other jobs or duties assigned by the Country Manager from time to time

Job Requirements

• A Bachelor Degree or equivalent; minimum 2 year working experience in related field
• Track record of non-academic, co-curricular activities
• Keen sense of business acumen, excellence in critical thinking and analytical skills
• Team player with strong communication and interpersonal skills;
• Driven and ambitious in delivery of results
• Able to work well as a team and as a leader when needed
• Good learning ability (both to learn and help others learn).
• Passionate about F&B/ Confectionery an added advantage

Working hours

• 5 days/week, 44hours (inclusive of occasional weekends and PH)

• Review arrival lists to welcome guests
• Attend to special guests (e.g. VIPs) and answer their inquiries
• Anticipate guest needs and build rapport with customers
• Offer assistance with certain tasks (e.g. confirming travel arrangements, taking messages)
• Address customer complaints and escalate if needed
• Record information in the logbook daily
• Ensure compliance with health and quality standards

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

Location:

Central

Job Description:

• Ensure all meals are prepared accordingly to their specifications.
• Prepare all therapeutic diets according to specification.
• Ensure that prepared meals meet a high standard in taste and presentation.
• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Maintain a high standard of cleanliness of all equipment used in his/her section.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.
• Assist in collating of meals diet chits.
• Assist in receiving and arranging of incoming goods
• Assemble and dish all meals during meal service.

Working hours:

6 days work week (3 rotatable shifts; 7am - 3pm, 9am - 5pm, 10am - 6pm)

Requirements:
- Other requirements: Hygiene Certificate or any WSQ, FOC, SHATEC/ diploma & minimum 1 – 2 years of experience in F&B. Must be willing to work on weekends/public holidays.
- Able to work in kitchen environment

Interested candidates, kindly send a copy of your resume to: [email protected]

Jessica Fong Zhi Tong [R1879124]

Email Address: [email protected]

Recruit Express Pte Ltd

EA Licence No: 99C4599

ROLE OVERVIEW

The Supervisor at Mandala Club oversees the daily operations and mainly works closely with the floor and the wine team to deliver exemplary service in line with the company’s philosophy.

KEY OBJECTIVES & DELIVERABLES

● Is highly guest oriented

● Works with and supports the senior management team to ensure the smooth running of the outlet

● Executes opening and closing procedures of the outlet

● Runs daily briefing, team allocation and oversees service delivery of the highest order

● Executes events in collaboration with S&E and Membership teams

● Works with the managers to assist in the planning and requisition of casual labour to support daily operations and key events

● Is in charge of the club’s sequence of service SOP and menu knowledge training for the team

● Supports the management team with administrative tasks related to stock inventory, ordering of operating supplies, and other back of the house tasks required to ensure smooth operations

● Assists the management team in the correct settlement of outstanding bills and as per the cashiering SOPs of the outlet

● Takes responsibility for the team’s welfare, as well as the grooming and uniforms standards

● Helps to ensure compliance with food and safety standards

THE RIGHT PERSON

• Has great passion for hospitality and delivering personalised experiences for the members and their guests
• Able to recognize members and their preferences and build professional relationships to enhance the long term business goals of the organization
• Has great attention to detail
• Is able to work in a fast paced environment
• Extremely disciplined and focused to achieve agreed targets within the given deadlines
• A troubleshooter; must be able to critically analyse and tackle problems and present viable solutions
• Have entrepreneurial spirit; must be able to deal with ambiguity and willing to take risks where required
• Able to communicate clearly at all levels within the organization
• Be open to new ideas and be adventurous while exercising practicality
• Driven by continuous improvement with a long term approach
• Motivated, professional, and high level of energy and work ethic
• Cares about the environment and practices sustainability
• Supports the careful use of resources in order to optimise the operating costs

THE RIGHT EXPERIENCE

• Diploma / Bachelors’ Degree
• 2-3 years’ working experience in the hospitality field or prior experience in the specific role
• Competent in computer applications like Microsoft Excel, Microsoft Powerpoint/Word for presentation
• Competent with the use of Google sheets/docs
• Meticulous and comfortable with numbers

Please send your detailed resumes to [email protected]

Responsibilities:

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

Requirements:

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

Job Description:

• Understanding of Project Specifications, construction drawings and to ensure that all site activities comply with the regulations and client’s requirements
• Monitor site works to ensure the method statements and work procedure are strictly followed.
• Competent in carrying out supervision of structural works by identifying any non-conformity of contractor’s work site
• Ensure the Builder executes the work in accordance to Consultant’s instructions
• Check drawings for discrepancies and highlight to Consultant, suggesting possible solutions to prevent delays
• Conduct quality inspections and quality control of materials used for the project
• To ensure proper documentation of site inspection records, safety records and approved /as-built drawings
• Maintaining and updating site records on progress of work, housekeeping and preparing reports
• Verify the contractors’ progress payment, claim in terms of work done and materials/equipment delivered and stored on site
• Witness all the inspection, testing and commissioning sessions performed by the contractors to ensure compliance with designs and specifications
• Report to project QP / Project Consultants Team on quality and progress
• Period: 12 months
• Start from: June 2024

Requirement:

• Min Diploma in Civil Engineering or equivalent
• At least 4 years of relevant experience in supervision of residential buildings
• Resident Technical Officer Certificate accredited by IES / ACES
• Knowledge and Experience in institutional
• Conversant in statutory code and requirements
• Good team player with strong interpersonal and communications skills essential

Please indicate project involved, expected salary and notice period required in CV.

We regret that only short-listed candidates will be notified.

JOB RESPONSIBILITY

• Ensure the daily service operations are properly executed and performed – in line to assist restaurant to achieve overall business performance goals. Eg, Daily sales settlement, opening & closing of restaurant
• Ensure high quality of food & service by focusing on the user journey.
• Assist in training for all new/current staff on service & beverages when required.
• Possess knowledge to operate POS System proficiently
• Cultivate & maintain relationships internally/externally with regular guests, suppliers & staff of the restaurant

REQUIREMENTS

• Good communications skills - possessing a high level of empathy with good listening skills.
• Must possess knowledge in wines or coffee latte art.
• Able to multi-task to lead a team in a fast-paced and demanding environment.
• Good understanding of health, safety, and food hygiene practices.
• Willingness to teach and share professional knowledge with the team.
• Trustworthy, impartial & maintain a high level of discipline & punctuality.
• Pro-active & problem solver.

Company Overview:

We are working with a plant-based proteins manufacturer who is seeking an experienced Production Manager to join the team. If you have 6-8 years of production management experience, we invite you to explore this exciting opportunity.

Key Responsibilities:

• Taking full responsibility for overseeing manufacturing plant operations within your jurisdiction, spanning warehousing, production, quality control, tool procurement, maintenance etc.
• Developing efficient workflows to ensure seamless plant operations year-round
• Directly supervising daily activities at the manufacturing plant, actively involved in operations
• Leading and managing a team of production technicians to achieve daily objectives
• Enforcing and upholding high manufacturing standards to enhance efficiency, productivity, and quality
• Addressing potential production challenges promptly and coordinating solutions with the team
• Managing supply chains for raw materials, packaging, and machinery for both existing and new products
• Ensuring comprehensive training for new hires and adherence to standard operating procedures by all employees
• Conducting trials and pilot testing for new products
• Compiling both quantitative and qualitative data for reporting and analysis purposes
• Creating weekly and monthly production schedules

Qualifications:

• Previous experience and expertise in production planning and overseeing production operations, with a minimum of 5 years of relevant experience
• Preferred background in the Food and Beverage (F&B) manufacturing sector, with familiarity with F&B certifications such as BRC and FSSC22000, as well as local regulations such as those from SFA and NEA
• Passionate about the alternative protein industry and eager to expand knowledge in this emerging field
• Highly motivated and driven individual who excels both independently and as part of a team
• Excellent written and verbal communication skills, enabling effective interaction with internal and external stakeholders
• Exceptional problem-solving abilities with a keen eye for detail
• Proficient in planning, organization, and project management

Remuneration:

Highly competitive compensation package commensurate with experience and performance.

We appreciate the interest of all applicants, regretfully only successful shortlisted candidates will be notified.