Total 29,428 F&B / Tourism / Hospitality job vacancies in singapore

Highlights

• Competitive salary and attractive benefits
• Supportive team culture and work environment
• Excellent career progression and networking opportunities

Job Responsibilities:

• Advising the HR Business Partners and business leaders on compensation and benefit related practices, programs and policies to address rewards and recognition related issues.
• Manage, implement and review the rewards strategies and process while maintaining compliance with local legislation and regulations;
• Manage annual compensation and promotion review process within specific business areas
• Collaborate with various departments to ensure seamless execution through streamlining workflow processes.
• Conduct effective communication sessions and create good quality communication materials on various Reward programs.

Job Requirement

• A relevant Degree with 6 to >10 years of experience with proven technical knowledge and experience specializing in C&B policies across regions such as Asia, Europe and Middle East.
• Expert in dealing with stakeholders
• Able to handle large volume of data in the most efficient manner.

Interested Applicants, please click on Apply NOW or email your latest cv to joey.chan(at)paradigmrecruitment.com.sg.

We regret to inform you that only shortlisted applicants will be contacted.

EA Reg No: R22110985

EA License No: 21C0434

1. Manage the operations and profitability for French Fine Dining Concept
2. Manage Kitchen operations and dining experience for the business
3. Manage import and export of all produce and materials for the business
4. Ensure the freshness of produce received and served for the business at all times
5. To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of French fine dining
6. To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards
7. Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities
8. To curate and create cooked food menu for Béni / Art & Food (S) Pte Ltd
9. Assist and support any other relevant business duties and responsibilities as and when assigned by the Executive Chef
10. Possess at least a Tertiary education certification
11. At least 3 years of working experience in the related field is required for this position
12. Required to work 6 days work week or 24 days per month and able to work on weekends and Public Holidays

• 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

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.

• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Washing of operating equipment

• Ensure the kitchen floor is properly sanitized

• Garbage disposal and maintenance of the disposal area

• Proper handling of the equipment usage

• To store supplies and goods in the storage area in an orderly manner

• Other ad-hoc duties as assigned

REQUIREMENTS

• Physically fit

• Able to work in a hot and humid environment

• Able to start work immediately or within short notice

• Ability to work independently and in a team

• Ability to work in a fast-paced environment

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

JOB SCOPE

The Front Office Executive will assist the Front Office Manager to ensure the smooth operations of the Front Office Department.

JOB RESPONSIBILITIES

1. Supervise the Guest Service Agent, Communications Officers, Cashiers and Bellman to ensure smooth running of the Front Desk.

2. Provide excellent guest services to all guests making their enquiries at the Front Office counters.

3. Escort VIP guests to their rooms and show them the amenities within the rooms.

4. Ensure that the availability of rooms are closely monitored to make the needs of the operations.

5. Assists all guests in their checking in and checking out registration and make them feel comfortable at all times.

6. Provide concierge services to the guests during their stay with the Hotel.

JOB REQUIREMENTS

1. Possess Certificate/Diploma in Hotel Accommodation from SHATEC or any

local training institutions.

2. Possess at least 2 years of experience in the same capacity in the Hotel industry.

3. Excellent customer service skills in handling large group check in and check out services.

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

JOB RESPONSIBILITIES

• Assist with day-to-day operations.
• Ensure staff understand and adhere strictly to all policies, procedures, standards and guidelines.
• Respond promptly and professionally to guests’ needs, questions, concerns.
• Assist floor services as and when required.
• Monitor and maintain inventory levels for cutlery, napkins, sachets, etc.
• Conduct training and educate new staff on restaurant operations.
• Ensure effective and efficient use of manpower and seating/table utilization.
• Build good rapport with internal and external guests.
• Housekeeping duties to maintain a neat and clean working environment
• Perform any other duties and responsibilities that may be assigned.

EDUCATION & WORK EXPERIENCE

• Min. GCE 'O' Level/Certificate or equivalent with at least 2 years of working experience
• Possess good communication and interpersonal skills
• Friendly and customer service oriented
• Ability to work independently and takes initiatives
• Able to remain calm and composed in a hectic and fast-paced environment
• Must be able to work on weekends and public holidays

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as 2nd Tier Payment, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

Job Description

1. Ensure that all glassware, crockeries, cutleries are cleaned properly.
2. Responsible for dry mopping the whole Kitchen daily.
3. Wash the Kitchen and fridges twice a week.
4. Clean all Kitchen walls daily.
5. Report to Chef on breakdown of dishwashing machine or whenever there is a low par of chemicals that requires top-up of chemical detergent.
6. Ensure that all plates, cutleries and glassware are rinsed clean before placing them into the dishwashing machine for cleaning.

Job Requirements

1. Possess a good working attitude
2. Team player
3. Work well under pressure
4. Able to work on rotating shift, including weekends and public holidays

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

Roles and Responsibilities:

• To coordinate cold store activities such as issuance and receipts of goods.
• Stock identification and allocation.
• To monitor in / out stocks.
• Daily cold store tally report.
• To perform monthly stock take.
• Prepare Pork side stock report.
• Managing stock for multiple warehouses.

Requirements:

• Proficient in Microsoft Office (Excel, Outlook etc).
• Minimum 1 year of relevant experience, preferably in the food manufacturing industry.

JOB SCOPE

As a F&B Junior Captain/Captain, you are responsible for managing a team of Food & Beverage Service Providers to deliver friendly and courteous services to every hotel guests and customers.

JOB DESCRIPTION

• Greet all incoming hotel guests and customers who patronize the Coffee House.
• Responsible for the cleanliness and hygiene of the outlet and ensure that all guests are comfortable having their meals in the Coffee House.
• Conduct daily briefing before every shift for all Food & Beverage Service Providers.
• Conduct on the job training for all Food & Beverage Service Providers on table setting etc.
• Assist in the setting up of function rooms for any events of the day.
• Handle all guests’ complaints and record in daily report.
• Perform any duties as and when assigned by the Management.

JOB REQUIREMENTS

• Possess a Certificate in Food & Beverage operations.
• Possess at least three (3) years of experience in related field.
• Able to work independently as well as a team member.
• Possess good interpersonal and communication skills.
• Willing to take on a three (3) rotating shifts jobs.
• Able to work 6 days work week including Saturdays, Sundays and Public Holidays.
• Preferably able to communicate English, Mandarin and local dialects such as Cantonese, Hokkien and Teochew to attend to hotel guests from China, Taiwan and Asia Pacific countries.

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as 2nd Tier Payment, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

[ID: 406706]

Responsibilities:

• Ensure and enforce high standard of cleanliness in and around the workstation and strictly abide with health/sanitation regulations
• Perform required duties and report to the management on issues such as food costs and weekly reviews,
• Prepare desserts, fruits, ice cream, and pastries as assigned by Head Chef
• Keep the Head Chef informed of issues and take prompt corrective action where necessary or suggest alternate actions.
• Any other ad-hoc duties assigned by Head Chef or F&B Manager

Requirements

• At least 2 year(s) in pastry making experience.
• Be familiar with ingredients used, and seasonality of ingredients.
• Positive, motivated, and good communication skills

[ADVANTAGE]

• Working experience in the Japanese restaurant

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

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https://goodjobcreations.com.sg/en/privacy-policy/

EA Personnel Name: Kajimkhaan Karalgash

EA Personnel Reg. no.: R22107165

EA License no.: R22107165

Our client is a well-established market leader in the F&B industry. They are looking for a Restaurant Assistant Manager assist their team for the next phrase of their business. They are located in Central – easily accessible.

Duties:

• Responsible for planning, coordinating and running the daily restaurant operations.
• Responsible for creating a positive guest experience and handle customer’s request professionally and promptly.
• Responsible for coordinating all reservations to ensure optimum capacity.
• Responsible for handling complaints or feedback concerning food and service.
• Responsible to ensure compliance with sanitation and safety regulations.

Requirement:

• Minimum 3 years of experience in managing a restaurant

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: R2199158
• EA Personnel Name: Soo Wei De

Childcare Cook cum Cleaner at a Student Care in Ubi.

To prepare breakfast during school holidays, lunch and teabreak during school days.

To maintain cleanliness in the centre, kitchen and sanitary areas.

Good knowledge of balanced dietary requirements for children.

Good time management skills.

Must follow health and safety guidelines.

Only locals need apply.

Please message 83996130.

Job Description & Requirements

*Joining Bonus with term and condition applied*

Job Description & Requirements

Position: Full-Time Kitchen Operator

As a Full-Time Kitchen Operator, you will play a vital role in ensuring the smooth operation of our kitchen. Your responsibilities will include:

· Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.

· Operating kitchen equipment and maintaining a clean and organized work station.

· Collaborating with the culinary team to ensure timely preparation and delivery of meals.

· Adhering to food safety and sanitation guidelines at all times.

· Assisting in inventory management and ordering supplies as needed.

· Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirements:

· Previous experience in a similar role is preferred but not required.

· Having prior experience in a steamboat restaurant would be advantageous.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

· Health insurance and other benefits package options.

Interested candidates please send your resume through the apply button! OR WhatsApp +65 93974262

• Maintain outlet’s cleanliness
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality
• Placing food and beverages order, ensure the orders to be deliver within said timeframe
• Responsible for the cashier counter
• Prepare various coffee drinks and light snacks
• Negotiate purchase prices with vendors.
• Monthly inventory of wine and all related beverage.
• Perform other related duties as assigned by the Management/Owner.
• Team player and independent.
• Humble and willing to learn and share to grow together.
• Good working attitude
• Sales driven

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Excellent knowledge of all sections
• Ability to produce excellent high-quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent to at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

JOB RESPONSIBILITIES

• Responsible for preparing all sauces and all mise en place for daily usage.
• Responsible for raising Requisition Forms to order stock and supplies for Chef and Sous Chef to approve.
• Prepare daily buffet breakfast for groups and Ala Carte, according to recipes.
• Responsible for proper handling on kitchen cleanliness, maintenance of working areas, equipment, freezers and chillers.
• Responsible for cutting meat and vegetables for daily usage.
• Ensure that there are adequate stock of food for day to day operation and to inform Chef/Sous Chef on low par stock.
• Keep all store rooms and kitchen areas in a clean, tidy and hygienic manner, including cold room and refrigerators in accordance to Ministry of Environment rules and regulations.
• Ensure that all utensils, crockery and cutlery are both washed, cleaned and stored in a clean and convenient place.
• Ensure portioned control of all meat items and no pilferage.
• Keep all unauthorized persons away from the Kitchen at all times.
• Report all incidents and accidents to the Chef/Sous Chef.
• Attend to all meetings and training as organized by the Chef and Sous Chef.
• Perform other duties as and when assigned by the Management.

EDUCATION & WORK EXPERIENCE

• Possess at least a GCE ‘N’ Levels or equivalent
• At least 2 years of experience in hospitality industry
• Specialized in western and local cuisines with good organizing and coordinating skills
• Work well under pressure
• Able to work on rotating shift, including weekends and public holidays

OTHER INFORMATION

• Yearly increment
• Annual Wage Supplement
• Incentives such as 2nd Tier Payment, Long Service Award and Extra Mile Award etc
• Outpatient medical benefits
• Dental benefits

ABOUT US

Hotel Royal Limited was incorporated in Singapore in 1968 to carry on the business of a hotelier. It located right in the heart of Singapore's most exclusive district and is only minutes away from the renowned shopping and entertainment haven of Orchard Road. The Novena MRT Station is within 8 minutes walking distance from the hotel. Public transport such as taxis & buses are also easily available from the hotel's main entrance to bring guests to all parts of Singapore. We have been awarded several gold awards with the National Crime Prevention Council over the past years since 1997 for excellent security practices.

JOB SCOPE

The role of the Security Officer/Senior Security Officer is to maintain the safety and security levels of all our guests, customers, employees, tenants and service vendors.

JOB RESPONSIBILITIES

1. Conduct random checks on goods and staff entering/leaving the hotel premises.

2. Perform CCTV surveillance and hotel patrolling duties, reports suspicious and or any unusual activities to the Supervisor.

3. Perform traffic enforcement patrols at hotel's driveway and carpark when necessary.

4. Ensure safekeeping of all lost and found items and record down in the Occurrence Book.

5. To be well versed with the fire alarm panel and the follow-up procedures.

JOB REQUIREMENTS

1. GCE O Level or N Level equivalents.

2. Minimum one (1) year's of related experience at the Senior level.

3. Able to carry out heavy physical tasks.

4. Possess valid PLRD licence and Recognised Terrorist Threat Certificate.

5. Able to perform three (3) rotating shifts on a six (6) working days.

• Undergo training in different job areas on a rotational basis to understand the various operating functions of the restaurant in totality
• Assist the Outlet Manager in the daily operations of the outlet
• Ensure all aspects of the outlet (café/bar/store etc.) are operationally ready for service; entire premise is clean, neat, well stocked and organised
• Work closely with other team members to ensure excellent service is provided to all customers
• Provide on-the-job guidance/induction of new staff to ensure all service/bar crew are able to perform their duties efficiency and effectively
• Ensure consistent high quality of food/drinks preparation and services according to SOP
• Ensure safety and enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas
• Undertake other assignments and/or ad hoc duties as and when required
• Report to the Outlet Manager