Total 1,379 F&B / Tourism / Hospitality job vacancies in singapore river central singapore

TASKS

· Providing cold and warm dishes.

· Making mise-en-place.

· Placing and checking orders.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness in the kitchen.

· Assisting the chefs where necessary.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Can work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

For this new restaurant we can use your positive energy, vibrant personality and work ethic. Sergio's philosophy is that eating at Le Pristine should be a celebration. Do you want to take up the challenge in a team of hospitality professionals?

TASKS

· You can offer guests a warm and hospitable welcome.

· Creating a casual atmosphere with a professional and personal approach to the guest.

· Assisting guests with the necessary knowledge of drinks and dishes.

· Preparing hot and cold drinks.

· Preparing the service.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness.

PROFILE

· You are hospitable, friendly and have a natural courtesy.

· You have a neat and tidy appearance and you are punctual.

· Eager to learn, flexible and a real team player.

· You can work independently and act as a collegiate in a team.

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services 

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

Job Description

• Supporting the kitchen operations.
• Assist the chef in food preparations.
• Assist the Head Chef in food preparation.
• Perform day-to-day kitchen activities efficiently.
• Ensure a high standard of food hygiene at all times.
• Uphold the standards of food presentation, production, and portioning.
• Track the inventory of the kitchen and food supplies.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• Long Bar

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

What is the job?

voco Orchard Singapore is seeking a dynamic and passionate Assistant Restaurant Manager to be part of our team. As an Assistant Restaurant Manager, you are responsible to supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day to Day

FINANCIAL RETURNS

• Execute any F&B activities and promotions according to guidelines given by the Director of F&B or F&B Operations Manager.
• Ensure cost control practices are implemented and followed.
• To be revenue driven and cost conscious.
• Actively use upselling techniques to increase revenue and improve guest experience.
• Manage inventory and reduce waste.

PEOPLE

• Encourage team work and spirit in all areas of the department.
• To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).
• To ensure that all outlet team members are aware of the outlet and IHG brand standards.
• To lead by example at all times.
• To provide direction and support to the team on a daily basis.
• To keep excellent relationships with team, peers, and all other colleagues of the hotel.
• To develop all team members of the department with appropriate training and coaching.

GUEST EXPERIENCE

• Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.
• Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis
• Enjoy regular guest contact with in-house and outside guests.
• Engage in the welcome and recognition of VIP guests.
• Ensure Safety for all Guests and Team Members
• Be familiar with all Risk management and emergency procedures of the hotel and fulfils his duties accordingly.
• Ambassador of the Hotel in and outside of voco Orchard Singapore.
• Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet log-book.
• Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.

RESPONSIBLE BUSINESS

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
• Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.
• Supervise cash handling and banking procedures.
• Establish and instruct staff in cash security procedures.
• Supervise the maintenance of service equipment.
• Monitor standards of guest facilities and services.
• Control stock and monitor security procedures.
• Assist with menu and wine list creation.
• Supervise functions and outlet service.
• Works with Manager on manpower planning and management needs.
• To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as required.

What we need from you

• Minimum nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 5 years related experience in restaurants.
• Oral and written fluency in English. Fluency in another language is an advantage
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Ginza Sushi Ichi, one Michelin star Japanese fine dining restaurant in Orchard area is seeking servers to join our award-winning team. Experience is not a must as training will be provided, but will be an added advantage.

Successful applicants will be entitled to the following employee benefits:

• Competitive salary.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Food Preparation:

   • Prepare and cook dishes according to the recipes and standards set by the restaurant.
   • Ensure that all ingredients are fresh and of high quality.
   • Coordinate with other chefs and kitchen staff to ensure timely preparation of all orders.

2. Section Management:

   • Take ownership of a specific section of the kitchen, such as the grill, saut, pastry, etc.
   • Ensure that all equipment in your section is properly maintained and in good working order.
   • Monitor inventory levels of ingredients and notify the Head Chef/Sous Chef when supplies need to be replenished.

3. Quality Control:

   • Maintain high standards of food quality and presentation.
   • Conduct regular taste tests to ensure that dishes meet the restaurant's standards.
   • Monitor portion sizes and wastage to minimize food costs.

4. Teamwork:

   • Work closely with other members of the kitchen team to ensure smooth operation.
   • Assist colleagues during busy periods and communicate effectively to avoid bottlenecks.
   • Mentor and train junior kitchen staff as needed.

5. Health and Safety:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with food hygiene standards.
   • Keep your workstation clean and organized at all times.
   • Report any maintenance issues or safety hazards to the Head Chef/Sous Chef immediately.

• Previous experience in a similar role.
• Strong culinary skills and knowledge.
• Organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays.
• Culinary certification preferred.

This job description is intended to convey information essential to understanding the scope of the Chef de Partie position and is not exhaustive. Duties and responsibilities may be added, deleted, or modified as required.

Job description

• Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met
• Manage and train the team under your purview to meet expectations and standards.
• Establish good relationship with customers and handle customers' request professionally and promptly
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.
• Plan staff rosters and provide training and coaching to staff on customer service and product knowledge
• Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Present a positive and professional attitude at all times
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Roles and Responsibilities:

• Assists head chef in food preparation, maintaining food quality expectation of food standard.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Ability to come up with new dishes on a quarterly basis.
• Coordinate activities of other kitchen helpers
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Monitor sanitation practices and follow kitchen safety standards
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensures that there is minimum wastage in food preparation.
• Ensures freshness of food ingredients and raw materials.
• Any other duties as and when assigned by Head Chef and Company.

Requirements:

• 6 years of relevant experience in Cantonese Cuisine.
• Able to commit 6 days of work per week and 10 hours of work per day.
• Willingness to learn and listen to feedback for improvement.
• Able to work in a fast-paced environment.
• Takes initiative and is passionate in the work.
• A good team player.
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Ensure that the restaurant operate efficiently and profitably, achieving targets set by the company.

KEY RESPONSIBILITIES:

· Responsible for business performance of the restaurant in achieving budget and maintaining operating costs.

· Analyse and review menu with Li Bai Executive Chef regularly for popular and unpopular items and make appropriate recommendations for new listing, keeping abreast of market trends.

· Assist to organise marketing activities, such as promotional events and discount schemes.

· Create and execute plans for department sales, profit and staff development.

· Coordinate entire operation of the restaurant during scheduled shifts.

· Deal and resolve customer complaints tactfully and update the F&B Management accordingly.

· Check on guest’s satisfaction and solicit for feedback, and maintain database of guests on their dining preferences.

· Implement effective systems to prevent breakages and damage of operating equipments.

· Ensure that the outlet is adequately equipped with operating equipments and restaurant accessories to support the operations.

· Maintain high standards of quality control, hygiene, and health and safety.

· Any other duties assigned by Director of F&B.

Job requirements:

• Minimum Diploma and above in relevant field
• Minimum 5 years of working experience in similar capacity.
• Excellent communication and interpersonal skills
• Excellent team player and friendly individual
• Able to multi-task and work in a fast-paced environment
• Willing to work on weekends, public holidays, and rotating shifts
• Strong operational and leadership skills
• Able to source, retain and motivate team members.

Job duties & responsibilities:

• Ensuring incoming staff complies with company policy.
• Training staff to follow restaurant procedures.
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing work schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations.
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste.
• Appraising staff performance
• Interacting with guests to get feedback on product quality and service levels.

• Assist the Assistant Restaurant Manager to manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met
• Establish good relationship with customers and handle customers' request professionally and promptly
• Perform daily operation tasks such as taking orders and serving food & beverage. Be very familiar with the menu items and able to promote and recommend
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc
• Provide coaching to service staff and part timers to ensure service standards are met
• Carry out supervisory duties such as delegating responsibilities and ensuring duties are completed up to standards
• Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines
• Any other ad hoc duties as assigned by the Company

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Present a positive and professional attitude at all times
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

To be able to coordinate the schedule, budget, issues, and risks of the project. Ensure the project management framework is well- organized and run smoothly. This includes communicating  with team members  to make sure everyone is on the same page. 

Job Responsibilities:

•   Effectively performs the day-to-day coordination of activities within the project team members and ensure that all tasks are complete as planned.

•   Attends all project related meetings to capture RAID (Risk, Actions, Issues and Decisions) items and prepare minutes of meetings.

•   Takes responsibility for ensuring that the RAID Log is constantly updated.

•   Reviews the RAID Log with Project Manager to ensure proper management of all outstanding items.

•   Monitoring project progress and creating project status reports for project managers. 

•   Ensures that the Change Request Log is constantly updated and discussed with the Project Manager to properly manage exceptions against approved project scope, timelines and budget.

•   Assists the Project Manager in managing the project portal to ensure all project assets are uploaded in the portal.

•   Assists the Project Manager in preparing presentation decks for meetings (e.g. Steering Committee Meetings, Stream Leads Meeting, etc.).

•   Prepares / assists the Project Manager in creating and maintaining the project timeline in Microsoft Project.

•   Reviews timesheets for proper project charging and submits to Project Manager for review and approval.

•   Prepares schedules of what needs to be completed by what date, as well as of team meetings and coordinating the same with other members.

•   Compiles and maintains interim project reports and minutes of meetings.

•   Communicates relevant information to all team members, such as change in schedule dates, changes in the project's requirements, unexpected hitches etc.

•   Performs other On-site work assignments and other duties as required.

•   Consults with experts in specialist functional and technical areas; translate specialist knowledge on specialist areas of translation. This would require conducting meetings/interviews and capturing the intent of the document.

•   Prepares project proposals, training materials, or online documentation and help systems for assigned projects.

•   Perform related duties as assigned

Rosso Vino is an Italian restaurant located in the heart of Singapore, known for its authentic Italian cuisine and warm, inviting atmosphere. We are currently seeking a talented and motivated F&B Supervisor to join our team.

Highlights:

• S$2700 to S$3300 basic pay
• 5 days work week
• 2 staff meals per day
• Transport provided after 11pm
• High tips and additional incentive

Responsibilities:

• Provide excellent customer service to ensure a positive dining experience for our guests
• Take orders, serve food and beverages promptly and accurately
• Assist in maintaining a clean and organized dining area
• Collaborate with the team to ensure efficient workflow and customer satisfaction
• Handle customer inquiries
• Adhere to health and safety regulations at all times

Requirements:

• Prior experience in the hospitality industry is preferred, but not required
• Ability to work well in a fast-paced environment and handle multiple tasks simultaneously
• Strong interpersonal and communication skills
• Positive attitude and willingness to learn
• Ability to work independently and as part of a team

If you are passionate about delivering exceptional service and enjoy working in a dynamic team environment, we would love to hear from you.

Join our team at Rosso Vino and embark on an exciting career in the hospitality industry.

To apply, please send your resume to [email protected]

Responsibilities:

1. Oversee all aspects of daily operations, including opening and closing procedures, staff scheduling, and ensuring sufficient inventory levels.
   Ensure compliance with health, safety, and sanitation standards to provide a clean and safe environment for both customers and staff.
   Monitor and manage workflow to maintain efficient service and address any operational challenges promptly.
   Collaborate with the kitchen staff to ensure seamless coordination between the kitchen and front-of-house operations.
   
2. Foster a customer-centric culture by training and motivating staff to provide exceptional service.
   Respond to customer inquiries, concerns, and feedback in a timely and professional manner.
   Continuously monitor service standards to ensure guest satisfaction, promptly addressing any issues that may arise.
   Proactively identify opportunities to enhance the guest experience and implement improvements.
   
3. Utilize your mixology skills to craft innovative and high-quality cocktails, ensuring consistency and excellence in beverage offerings.
   Manage bar inventory, including ordering and stock rotation, to maintain an adequate supply of ingredients and beverages.
   Develop and update beverage menus in collaboration with the management team, taking into account customer preferences and market trends.
   Train and educate staff on bar operations, cocktail preparation, and responsible alcohol service.
   
4. Recruit, train, and supervise a team of service staff, bartenders, and baristas, promoting a positive and collaborative work environment.
   Conduct regular performance evaluations, provide feedback, and identify opportunities for staff development and training.
   Foster teamwork, effective communication, and cooperation among team members to ensure a smooth and efficient operation.
   

Be able to mke Okinawa cisine

Create new recipes and menus

Handling ofall kitchen and service operatio

Experience in cutting fish and making sashimi dishes

Be able to start work anytime from may 2024

Be able to speak and communicate in English and simple japanese

To create and each junior staffs in pantry

Job Summary

Responsible for maintaining overall quality and operational efficiency of kitchens in school including meal preparation, hygiene, food distribution to classrooms, and sanitation.

Job Responsibilities

• Prepares meals by following menu and meet proper nutritional requirements regulated by ECDA
• Ensure that food is stored and handled properly, and all its equipment in kitchen are thoroughly sanitary.
• Responsible for purchasing food and ensuring all food products purchased are of the highest quality and freshness.

Job Requirements

• Possess WSQ Food Hygiene Certificate.
• Physical mobility and stamina including ability to reach, kneel and bend.
• Ability to follow instruction.
• Detail-orientated.
• Good attitude and responsible required.
• Ability to work independently.
• Previous Pre-School experience desired.

Work Location: Islandwide

We offer a competitive remuneration package plus benefits to the right candidate. Successful candidates will have opportunity for course sponsorship for further upgrading. Suitably qualified applicants are invited to attach your updated resume in MS Word to us via APPLY button.

Please include cover application letter and detailed CV with current and expected salary, and copies of qualifications and testimonials. On appointment original copies must be provided for verification.

Responsibilities:

• Oversee the overall operations of the restaurant, ensuring efficient and smooth daily functioning.
• Manage and train the restaurant staff, ensuring high standards of customer service and satisfaction.
• Develop and implement strategies to drive sales and increase revenue.
• Monitor and control operational costs, including food and beverage inventory management.
• Ensure compliance with health and safety regulations and maintain cleanliness and hygiene standards.
• Maintain excellent relationships with suppliers and vendors.
• Create and update menus to offer a variety of appealing food and beverage options.
• Handle customer feedback and resolve any issues or complaints in a prompt and efficient manner.
• Stay updated on industry trends and implement innovative ideas to enhance the dining experience.
• Work closely with the marketing team to promote the restaurant and increase brand awareness.

• Minimum Diploma/Degree in Hospitality, Culinary Arts, or related field.
• Minimum 5 years of experience in restaurant management, preferably in the F&B or beverage industry.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Proven track record of driving sales and achieving targets.
• Knowledge of food and beverage industry trends and best practices.
• Ability to handle high-pressure situations and resolve conflicts.
• Strong problem-solving and decision-making abilities.
• Flexible schedule, including evenings, weekends, and holidays.

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.

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Accounts Department.

Reporting to the Assistant Financial Controller, your job responsibilities include, but not limited to:-

Duties & Responsibilities

· Update cash book for hotel bank accounts

· Verify the daily collection report against banking record

· Perform monthly banks reconciliation

· Verify and reconcile AR receipts and credit card payment

· Process monthly inter-company billing

· Assist in quarterly GST submission

· Prepare/post journal voucher into SAP system

· Prepare and review all analysis for departmental expenses

· Assist in processing monthly Profit & Loss Statement, prepare financial reports and balance sheet schedules

· Maintain and update hotel fixed assets record

· Perform any other duties as may be assigned from time to time by the Management.

Requirements

· Bachelor’s degree / Diploma in accounting, finance, or related field

· At least 2 years’ experience in a similar role

· Excellent communication, research, problem-solving, and time management skills

· High level of accuracy, efficiency, and accountability

· Self-motivated, resourceful, hands-on, and meticulous

· Able to commence work at short notice.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The Food & Beverage Manager is responsible for the entire management of all aspects and functions of restaurant, bar, meeting space and F&B sales in accordance with hotel standards. Direct, implements and maintain a service and management philosophy, which serves as a guide to respective team members.

Primary Responsibilities

Business Performance

• Develop, plan & execute departmental budget and weekly forecast based on revenue and expenditure on monthly basis.
• Analyze and review month-end reports, P&L and identify deviation from business plan goals that requires immediate action plan.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Review and analyze all post-mortem promotions report, daily revenue, sales productivity, marketing productivity.
• Develop and drive department balance scorecard to ensure that all key metrics are achievable and exceed expectations.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Constantly keep up to date in trends, meeting with vendors, finding the gap in the market to leverage and ensure that all projects are measurable.
• Develop and drive F&B Marketing Plans, annual promotions plan and adhoc specials.
• Drive social media strategies and implement innovative, creative and out of the box ideas
• Data driven with clear thought process to drive measurable results
• Constantly delivering WOW experiences that is truly memorable to every guests
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operations

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests and remember individual guest’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Pastry Commis/ Demi Chef

We are looking for a self driven Pastry Chef who is creative and innovative, willing to learn, interested in refining your craft. You will be working with an incredible and professional team led by an international chef that is highly recognized and rated.

Your role:

• Assist the Head Pastry Chef 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

What we are looking for:

• 1-3+ years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent - passionate fresh graduates are welcome to apply
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Ability to work on weekends and public holidays

Who we are

1880 is a members' club in Singapore that is interested in inspiring conversations that change the world. Combining a social club, co-working space, and an evolving calendar of events including discussions, parties, DJ nights, wellness sessions, and corporate launches, we create catalytic moments that stimulate both the intellect and the senses.

Your Perks:

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!
• $1,000 Sign-on bonus and a referral bonus
• You will receive a bonus every quarter
• Monthly gratuities
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

 Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.