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

Responsibilities:

• Oversee the F&B establishments as assigned.
• Ensure and maintain all F&B service activities are operating seamlessly.
• Maintain excellent communication with customers and satisfactorily handle their concerns and inquiries.
• Ensure that the establishment is ready for service and oversee an efficient run-down.
• Assure the least amount of spoiling, breaking, and wastage.
• Use sales strategies to increase income.
• Manage cash and stock control in accordance with business policies.
• Ensure that all beverages are produced and delivered in accordance with SOP.
• Serve inventive cocktails and always try something new with preparation and presentation.
• Bar and beverage regulation.
• Match foods to beverages and offer advice based on such pairing.
• Educate and inspire the service staff.
• Ad hoc duties assigned.

Requirements:

• GCE ‘N’, ‘O’ level or equivalent.
• Minimum of 2 years working experience in F&B.
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please click the APPLY button below to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Responsibilities:

• Oversee every day operations function.
• Upholding standards and maintaining the business's integrity.
• Increase revenue by implementing operational plans.
• Addressing concerns and complaints from clients.
• Cost control.
• Handling restaurant liability by implementing safety, security, and human resource requirements.
• Upholding strict guidelines for hygienic practices and quality control in restaurants.
• In charge of recruiting, providing training and managing employees.
• Set an example for behavior, appearance, and performance standards at all times.
• In charge of inspiring and creating a performance-driven team.
• Planning for manpower, ensure that there is adequate manpower to support daily operations.
• Staff briefings, planning, and event implementation.
• Supporting the beverage and wine menu planning process.

Requirements:

• Diploma or Degree in Human Resource Management, Business Administration or equivalent.
• At least 5 years of working experience in F&B (Assistant Manager/Manager).
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please click the APPLY button below to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

We are looking for a kitchen professional to maintain high standards of cooking according to the chef’s recipes and specifications. We believe that every role is important to achieve an effective workforce and ultimately customer satisfaction. We expect you to express your own opinions with an open mind to be able to share, learn and grow together as a team.

Responsibilities

- Preparing ingredients for cooking and service

- Preparation of workstation and cooking station for service

- Maintaining a clean and orderly environment in the kitchen

- Ensuring all food and equipment are stored and labelled properly

- Organoleptic assessment on quality of ingredients

- Maintaining stock of ingredients in assigned station

- Reporting of stock shortage and equipment faults to superior

- Preparing menus in collaboration with colleagues

- Ensuring adequacy of supplies at cooking stations

- Assist with optimizing cooking processes for speed and quality

- Enforce standard operating procedures and health & safety guidelines

- Help maintain an effective and friendly work environment

Requirements

- Good communication skills

- Ability to work well in a team

- Ability to follow instructions and operating procedures

- Knowledge of cooking procedures and methods

- Experience in using cutting, cooking and baking tools

- Proven experience working in a kitchen

- Ability to multitask and maintain efficiency under pressure

- Culinary diploma or related certification will be an advantage

Job Types: Full-time, Permanent, Fresh graduate

Salary: $2,500.00 - $3,000.00 per month

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

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Operations

• Handling daily arrivals and departures

• To ensure that all VIP arrival rooms are checked and amenities are replenished in the rooms prior to the guest’s arrival

• To welcome and bid farewell to all guests

• To develop and maintain close business contacts with house guests and to provide personalized service whenever possible

• Attend to guests’ requests

• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department

• To KPI achievement, upselling targets, My Millennium sign ups and revinate scores

Guest Service

• Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner

• To deal with irate guests and find ways to resolve issues to the guests’ satisfaction

• To serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale

• To lead as a role model in terms of service and revinate scores

Job Responsibilities:

1. Coordinate daily Front of the House and Back of the House restaurant operations
2. Deliver superior service and maximize customer satisfaction
3. Respond efficiently and accurately to customer complaints
4. Regularly review product quality and research new vendors
5. Organize and supervise shifts
6. Appraise staff performance and provide feedback to improve productivity
7. Estimate future needs for goods, kitchen utensils and cleaning products
8. Ensure compliance with sanitation and safety regulations
9. Manage restaurant’s good image and suggest ways to improve it
10. Control operational costs and identify measures to cut waste

Requirements:

• Position - Over 8 years relevant experience in the area of fine dining restaurant
• At least 5 years working experience in the senior position
• Well groomed and hardworking
• Attainment for F & B Safety and Hygiene Policies and Procedures
• Excellent organizational skills and communication skills
• Able to work in a fast pace environment
• Possess positive attitude and responsibilities

Korean BBQ Restaurant at Raffles Place (CBD)

5:30pm - 11pm on Friday

• Provide excellent Food & Beverage services to the guests according to the standards of fine dinning
• Demonstrate thorough knowledge on products, menus and equipment
• Run a given section efficiently and smoothly;
• Monitor the quality and quantity of all food and beverage served
  
• Prior experience in a similar capacity is an advantage
• Good command of spoken English or Mandarin
• Service oriented
• Cheerful and pleasant personality
• Able to work on weekends and public holidays

Help to assist in kitchen food preparation, willing to work in fast pace environment. Willing to learn and good in communication

Location: Somerset, Triple One

Contact: 85151929 [Whatsapp]

Salary: $2400 Onwards.

Earn % of sales [UP TO $6000 - $7000]

Benefits: Free lunch

Working Days: 6 day work week (Sunday off)

Mon - Sat 10:00AM - 9PM (Break 3 - 4PM)

Job scope: 90% assembled items. No heavy cooking needed. Expect to assist kitchen, prepare food / drinks and dessert of indonesian street food.

Job Role: Kitchen Cook / Asssistant

Requirements: Able to work effectively under pressure and intense situations.

Job Responsibilities

• Prepare ingredients for cooking according to the restaurant's standards
• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Head Chef with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

REQUIREMENTS

• 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 on weekends and public holidays
• 5.5 days a week

Benefits

• Medical Benefits
• Annual Leave
• Staff Meal/Discount
• Uniform Provided

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti prate flour mixing
• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)
• preparation of south indian & north indian curies
• Taking orders from wait staff or computerized system
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements And Qualifications

• Ready to work any shift
• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• High school degree or equivalent
• Previous experience as a cook, or relevant work experience
• Legally able to work in establishments which serve alcohol
• Able to work early mornings, nights, and weekends
• Must pass a background check
• Able to read and write

Key Responsibilities:

• Spearhead initiatives to elevate our brand's stature and foster a strong market reputation, with a keen eye on sustainability and community engagement through educational partnerships.
• Design and execute comprehensive marketing strategies, with a significant emphasis on digital campaigns and event management, aimed at enhancing engagement with schools and educational institutions.
• Forge and nurture collaborative relationships with the Operations team to ensure the seamless execution of food offers and promotional endeavors, aligning with current food trends and market demands.
• Engage in active partnerships with key stakeholders to drive and achieve targeted marketing objectives, ensuring alignment with the company's strategic goals.
• Oversee and judiciously manage campaign budgets, ensuring optimal allocation of resources for maximum impact.
• Work closely with creative teams, including designers and external creative agencies, to develop compelling communication materials and visual assets that resonate with our target audience.
• Maintain a comprehensive E-Marketing Library and manage creative assets efficiently, ensuring readily available resources for all marketing initiatives.

Candidate Profile:

• A Diploma or Bachelor's degree in Business Management, Marketing, Mass Communication, or a related field.
• Approximately 3-5 years of relevant experience in branding and marketing roles, with a strong preference for candidates who have previously devised and executed event-based engagement strategies.
• Demonstrated proficiency in digital marketing, coupled with a track record of successful event management within the food service or related industries.
• Exceptional leadership and team management capabilities, with the potential to mentor and oversee junior team members in the future.
• Highly adaptable, creative, and detail-oriented, with the ability to thrive in a fast-paced environment and manage multiple projects simultaneously.
• Strong interpersonal and cross-functional collaboration skills, with a proactive approach to problem-solving and innovation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Head Chef - High-Quality Neighborhood Restaurant (Wine-Focused)

Position Summary:

The Head Chef will lead our culinary team, showcasing exceptional skills in menu creation with a focus on integrating our wine selection into the dining experience. This role demands a passion for culinary excellence, a deep understanding of flavor profiles that complement our wine offerings, and a commitment to providing a memorable dining experience. The ideal candidate will have a proven track record in a similar high-quality environment, with a focus on farm-to-table and wine-centric dishes.

Key Responsibilities:

• Develop innovative, seasonal menus that highlight the synergy between food and wine.
• Maintain high standards of food quality, hygiene, and safety.
• Oversee all kitchen operations, ensuring efficient and seamless service.
• Manage inventory, including ordering supplies and controlling costs.
• Train, mentor, and lead kitchen staff to foster a positive and productive work environment.
• Engage with guests to gather feedback and promote a welcoming atmosphere.
• Stay abreast of culinary trends and techniques, incorporating them where appropriate.

Qualifications:

• Culinary arts degree or equivalent experience.
• Minimum 5 years of experience in a similar role, preferably in a wine-focused establishment.
• Strong leadership skills and ability to work under pressure.
• Excellent communication and organizational skills.
• Creative mindset with meticulous attention to detail.
• Knowledge of wine and its interaction with food is a must.

This position offers the opportunity to be at the forefront of a high-quality neighborhood restaurant where wine and food converge to create an unparalleled dining experience. If you are a driven culinary professional eager to make your mark in a dynamic and growing establishment, we would love to hear from you.

Overview:

• 5-day work week (Monday to Friday) from 8:15 a.m. to 5:30 p.m.
• Working Location: Pasir Panjang
• Basic Salary up to $4800
• Variable Bonus + AWS

Key Responsibilities: -

• Use formal presentations to communicate the value proposition and negotiate favorable terms and profitability.
• Regularly review and execute existing contracts with key customers.
• Analyze sales data and market trends to identify opportunities for growth and adjust strategies as necessary.
• Manage the tender process for new and existing customers, ensuring timely submission of proposals and contract renewals.
• Monitor competitors' activities, pricing strategies, and market trends.
• Utilize market research and networking to identify potential customers and competitive accounts.
• Develop and execute marketing campaigns and promotions to increase awareness, sales volume, and revenue.
• Emphasize sales efforts on core brand products to specific customer segments, aiming to introduce more profitable and new product variants.
• Clearly and effectively convey information and ideas, ensuring audience understanding and soliciting feedback during interactions.
• Work closely with other departments to understand and address customers' needs, goals, and challenges.

Requirements: -

• Diploma with qualifications in Business, Sales and Marketing
• 5 years’ experience or more in F&B industry
• Valid Class 3 license

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Overview: -

• Monthly Basic Salary: Up to $3200 (Depending On Experience)
• Woodlands (Beverage industry)
• 5 Days (Monday to Friday), Office Hours

Your Responsibilities: -

• Implementation and updating of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems certified by 3rd party certification bodies.
• Supporting operations (quality control/ troubleshooting) and ensure products released meet all necessary requirements
• Liaise with government agencies / certification bodies on new product registration and certification information
• Ensure compliance to CCP, OPRP and Quality Control Points
• Monitoring and maintenance of correction and corrective action rectification from suppliers, in house inspections and daily routine checks.
• Conduct periodical food safety and hygiene inspections and training where evidence of compliance is lacking

You will need: -

• Minimum 2 years of QA/QC experience and product development in F&B manufacturing
• Minimum req; Diploma in Food Technology, Food Science or equivalent

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Working location: Bedok East Region

Daily Operations

• Responsible for daily restaurant operations, assist in management of safety and staff such as restaurant service providing staff, kitchen staff, cleaners and etc
• Provide and maintain display, prepare and serve drinks/ beverage orders accurately and ensuring hygiene/ cleanliness and tidiness of food and/ or beverage service areas
• Perform opening and/ or closing checks, including cashier, orders-delivery checks etc
• Promote and maintain lasting relationship with customers and clients to increase patronage and per person expenses
• Responsible for ensuring liquor laws, safety and hygiene policy is strictly complied with (where applicable)
• Coordinate for and implement compulsory cleaning schedules and refuse/ wastage management activities
• Disseminate and ensure clear communications of information are provided to all staff from management
• Ensure inventory management, cleanliness and hygiene management and related service maintenances with the Operations Team
• Maintain and upkeep weekly reports on inventory and storage of supplies including but not limited to disposable wares, ingredients and packing items etc
• Ensure food safety and hygiene set up of bar equipment and wastage operations are in place
• Pro-active in solving customer problems and satisfying customers in various situations.
• Other administrative duties may be involved are concerned

REQUIREMENT

To succeed in this role, you should have:

• Preferred in Thai and Chinese Cuisine
• Minimum of 1-2 year of experience in the service and F&B industry.
• Completion of at least high school "O" Level, Diploma in any field
• Warm and hospitable personality with excellent interpersonal skills.
• Ability to thrive in a fast-paced and dynamic environment.

SKILLS & QUALIFICATIONS

Hospitality, Service Excellence, Restaurant Operations, Food and Beverage Hygiene, Working with Others, Teamwork, Leadership Training, Food and Beverage Operations skills, Inventory Management, POS Operations.

EXCITING BENEFIT AWAIT YOU:

• Birthday benefit
• Medical benefit
• Meal provided
• Uniform provided

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Guest Relations Executive (Front Office)

The Guest Relations Executive is a central part of the Front Office Team whose main objective is to ensure our guests have a smooth arrival and departure experience. As the first and last impression of the Hotel, this high-profile department carries a special responsibility. The Front Office is also the natural place where guests' direct comments, questions, suggestions and concerns.

This position is on a rotating shift basis, including overnight shifts and On-Job Training will be provided. We are looking for individuals who have an outgoing personality and a can-do approach to any task.

Responsibilities:

• Welcome guests upon arrival and check-in according to establish standards and procedures.
• To provide courteous and efficient service and if possible, to comply with each and every guest request.
• Check out guests courteously and accurately.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the Duty Manager for further follow-up when necessary.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Maintain good guest relations with in-house guests at all times.

Requirements:

• Open to entry-level candidates with Diploma in Hospitality or its equivalent
• Advantageous to have 1 year of relevant experience in the hospitality industry.
• Good organisational skills, ability to prioritize workload and handle pressure.
• Pleasant disposition with strong interpersonal and communication skills.
• Knowledge of Opera System would be added advantage.
• Able to work on rotating shifts including weekends and public holidays.
• Kindly note that due to work visa restrictions, position is open to Singaporeans only.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurants

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.
• Assisting the Cook with the 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.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Stirring and heating soups and sauces as well as preparing hot beverages.

Requirements:

• Proven experience assisting in kitchens.
• A food handler's license.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work in a fast-paced environment.
• The ability to work in a team.
• Excellent organizational and time management skills.
• Effective communication skills.

We are looking for individuals who love interacting with customers in a fast-paced environment as a team. If you enjoy providing the best services to customers.

Undergo 6months Management Trainee Program

• Ensure compliance with food safety, highest quality of food and hygiene standards at all times.

• Duties include Supervisor and Manager duties and may rotate tasks within the restaurant.

• Assist in creating a good working environment and developing subordinates by identifying areas that need training and action to support it.

• Maintain a high level of customer service.

• Perform cashiering duties as and when required.

• Ensure that daily opening and closing duties in the outlet are properly executed.

• Manage, direct and coordinate all operation-related activities in a proficient and pleasant method.

• Ensure that the overall store image is maintained and the brand is well represented at all times.

• Monitor the opening and closing duties of the outlet.

• Communicate daily and act as a liaison between operations staff and management.

• Ensure that the POS system is operational and accurate at all times.

• Any other ad-hoc duties assigned

Nearest MRT Stations to our outlets:

- Orchard MRT

- Bras Basah MRT

- King Albert Park MRT / Sixth Avenue MRT

Requirements

• Candidate who has the willing-to-learn attitude

• Able to perform shifts, long hours and work on weekends and Public Holidays

• Motivated, result-oriented and a fast learner

• Good organizational and planning abilities

• Excellent interpersonal and communication skills

• Positive attitude with ability to influence positively

• Computer literate and with excellent interpersonal skills

We regret that only selected candidate will be notified, thank you.

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation 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

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Position Summary:

Reporting to Director of Event Management, an Event Services Manager is integral in developing associates through collaborating with both the Restaurants, Bars & Events team and Singapore Sales team in ensuring processes are adhered to, providing detailed overview of the planning and execution of all related events and delivering memorable experiences to the guests which will drive financial excellence.

Responsibilities:

Responsibilities include departmental training for all associates to maintain consistency and ensure improvement in achieving quality service standards. Associate is responsible and accountable for the entire operation, administration as well as profitability of the unit.

Operations Management

• Conducts daily briefing to ensure the team is duly informed of key operational matters.
• Collaborate timely with all related Operations team on guests’ requests, requirements and logistical matters.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership and hands-on interaction with guests and associates.
• Handles any constructive feedback from guests.
• Cultivates a positive culture surrounding the eGCC platform and formulate strategies to continually improve the guest experience.
• Collaborates with the business unit’s chef to continually review and refresh menu offerings as deemed by locality and region.
• Creates an operational environment of education and empowerment that energizes associates to focus on guest preferences, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Ensures pre and post events follow-ups are conducted timely.

Financial Management

• Close coordination with Singapore Sales and Catering Sales in the management of function space to ensure revenue and yield is maximize through: analysing of trends to determine peak periods, monitor enquiries and bookings’ status, cut-off dates, rooming lists, up selling and payment dates.
• Communicates effectively with Catering Sales and Revenue Management on groups’ booking pace and conversion of enquiries.
• Ensures proper expenses and cost control with required services and standards and monitoring the financial performance of the unit in this process.
• Ability to utilize the various systems used to support and manage the unit’s business such as: Opera, Opera S&C and Micros.

Business Development and Marketing

• Ability to interact with guests to promote the hotel and the business unit.
• Ensures guests’ profiles are promptly updated and database is kept properly and motivates the team to anticipate guest needs.
• Be aware of what the premier external competitors in the market are doing.
• Establishes new accounts.

Talent Profile:

• 2 years or more experience in a similar role
• Diploma or Degree from a recognized hospitality / tertiary institution.
• Owns good range of customer contacts.
• Proven record in delivering operating results in operations focusing on personalised service.
• Experienced in managing diverse relationships, i.e. Multi-Cultural / Racial teams as well as local communities.
• High energy personality – engaging.
• Has an understanding of budgeting and financial management
• Highly adaptable with the ability to direct changes.
• A good people manager with ability to motivate a well set team.

Primary Responsibilities

• Be responsible for the good execution of the work during his shift in his outlet.
• Be responsible for all the highest hygiene standards of the outlets where he is working.
• Check that all the staff work under his supervision in the top hygiene conditions and that chemicals and procedures are used correctly.
• Report any abnormalities during the service to the Assistant Chief Steward or Chief Steward.
• Keep a close eye on the stewards in order to ensure that they are performing their job in the best condition possible.

Job Requirements

• A team player with good communication skills.
• Displays initiative and commitment to professional values.
• Responsible and hardworking.
• 5 working days per week and able to work shifts including evenings, weekends and public holidays.