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

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 Maintenance Department.

Reporting to the Director of Engineering, your job responsibilities include, but not limited to:-

Job Responsibilities

· Follow instructions as set out in the SOP for Maintenance Co-Ordinator.

· Ensure that all requests are assigned to technicians or contractors and report any discrepancies to the Director of Engineering or Assistant Chief Engineer.

· Ensure the duty roster are distributed in a timely manner.

· Contribute to guest satisfaction by ensuring all urgent requests are handled promptly and ensure proper follow up until the work is completed.

· Interact and cooperate with Hotel guests and outside contractors as directed by your superior.

· Ensure all the duty personnel are signed in daily attendance sheet. Make sure it was handed over to security during any Emergency or Fire evacuations.

· Update Duty Roaster/Time Sheet/Clear ODD clock/Apply Leave/OT request in the time software in the absence of Maintenance Manager.

· Work with Officers and request for stocks to ensure that there are sufficient spare parts to sustain the normal attrition rate of equipment and facilities

· Raise material request at the Materials Control System and EAF as requested by Maintenance Manager/Asst Chief Engineer/Director of Engineering.

· Follow up with vendors on their D.O / Invoices and get ready for the DOE approval, then submit to Accounts.

· Follow up with vendors on the Contract / Lift PTO and other Mandatory License renewals and update to Director of Engineering/Asst Chief Engineer.

· Ensure files are maintained and resources kept for future reference and audits.

Requirements:

· Minimum “O” level

· Minimum 1 year work experience

· Proficient in MS Office Applications

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 Food & Beverage Department.

Reporting to the Chef De Partie, your job responsibilities include, but not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has eyes for details.

Event: Christmas & Chinese New Year

Date: 4 November 2024 to 14 February 2025, 5-6 day work week

Time: 9am to 6pm

Break: 45 minutes unpaid break

Salary: $120/day

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

Location :

Boon Lay

Working Hours :

Office hours

Mon to Fri

Job Scope / Deliverables :

To assist Product Developer in lab trial work including raw material batching, processing/cooking, data recording, file keeping, good kitchen practices, keep quality test sample management

Requirements :

Able to use computer

WA me at https://wa.me/+6584998483 NOW!

Interested candidates, please submit your resume to [email protected]

JeAnn Leow

Outsourcing Team

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

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.
• Joining bonus of up to $2000.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance.
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 5 days work week or 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.

We are looking for a Front Office Associate to join our team!

As a Front Office Associate, we rely on you to:

• Take responsibility of the front office to ensure smooth and efficient operation at all times
• Upsell rooms to meet guests' needs when appropriate
• Ensure guest requests are fulfilled in a professional and timely manner

We are looking for someone who:

• Takes pride in being a hotelier
• Enjoys crafting creative and best-fit solutions
• Preferably has relevant experience in the hospitality industry
• Preferably comes from a hotel management-related education background
• Has strong interpersonal and communication skills

If you are the right person, what are you waiting for? Click the apply button now!

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

Responsibilities:

• Prepare and cook high-quality dishes in accordance with company standards and recipes.
• Plan menus that reflect seasonal ingredients and meet customer expectations.
• Supervise kitchen staff and coordinate food preparation schedules.
• Ensure food safety and sanitation practices are followed at all times.
• Manage kitchen inventory, including ordering and stocking ingredients.
• Monitor food costs and work within budgetary guidelines.
• Train and mentor kitchen staff on proper cooking techniques and procedures.
• Develop new recipes and innovate on existing menu items.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, staffing, and customer service issues.

Requirements:

• Proven experience as a chef or cook in a similar role.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Excellent leadership and communication skills.
• Attention to detail and creativity in food presentation.
• Understanding of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

Job Description & Requirements

Japanese Yakitori Chef Position

At Least 8 - 10 Years' experience as a authentic Yakitori Chef with:

- Master the skills of charcoal Grilling

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a capacity of 100 seatings and 15 Staffs under time pressure.

- Highly skilled in yakitori preparations and grilling

- Able to cover Head Chef Position and job scope under his absent

- Chef being the Core of the restaurant, has to undertake all staff responsiblities in case of anyone's absent.

- Control Ingredients ordering well in order to prevent food wastage.

- Control every kitchen staffs working schedule to allow a smoother work flow.

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- Able to maintain high restaurant standards in line with top Yakitori restaurants in Japan

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- Able to supervise kitchen, food and drink produce inventory including costing.

- Able to conduct negotiations with suppliers.

- Able to supervise , train and motivate staffs

- Taking up Full responsibilities of training up all kitchen Staffs working potentional

- Certified at the highest level under the Food & berverage Specialists organisation, Japan or its equivalent

- Able to work long hours and odd hours works

- Must have complete knowledge of Food/ Beverage/ Food Preparation/ Professional Customer Service Stanards

- Able to provide improvements on restaurant workflow

- Japanese language N1 or more

- Communication with Japanese suppliers and staff and customer.

- Create seasonal menu.

Housekeeping

• Train and develop the Housekeeping team in proper procedures and appropriate performance of duties to ensure smooth running of the residences
• Writing and reviewing of household manuals / SOPs for owner’s approval and monitor the committed and effective implementation by all team members
• Sourcing, recruiting and selecting of suitable housekeeping team;
• Monitor staff working schedules to ensure adequate manning, supplies and equipment for household to carry out their duties
• Frequently interact with owners to maintain direct communication and compliance with their needs

Culinary/ Meal-Planning

• Train and develop the Culinary team in proper procedures and appropriate performance of duties
• Reviewing of menus or recipes for owner’s approval
• Sourcing, recruiting and selecting of suitable culinary team
• Monitor staff working schedules to ensure adequate manning, supplies and equipment for household to carry out their duties
• Frequently interact with owners to maintain direct communication and compliance with their needs

Vendor Management

• Scheduling and monitoring of routine maintenance works/ inspections from landscapers, cleaning services etc

Events/ Activities Planning & Execution

• Responsible for coordination for external services to ensure planned events/ activities are executed according to plans. This includes appropriate setting up of house decoration & ambience such as floral arrangements; door gifts and wines (as and when required)

Requirements:

• Minimum 8 years’ experience
• Vendor and project management skills
• Proficient in MS Office applications
• Pleasant personality with excellent interpersonal skills and a strong team player
• Experience in delivery of a discreet, confidential and unobtrusive service yet maintaining the fine etiquettes to represent the household
• Ability to anticipate others’ wishes and adapt accordingly
• An eye for detail with keen interest in antiques, fine wine and flower arrangement
• Self-demand for high standard

For all interested applicants:

Apply now by sending your resume to [email protected]

We regret to inform that only shortlisted candidates will be notified.

Ashley Loo Yan Ni | R2095115 | EA License Number: 99C4599

Recruit Express Pte Ltd Company Reg. No. 199601303W

JOB SUMMARY

Work closely with the Duty Managers (DM) to ensure daily operations in Front Office are run smoothly. Ensure all the areas in Front Office are covered by sufficient manpower at all times. Assist to oversee and train all Front Office associates to ensure consistency of service rendered to all guests.

JOB DESCRIPTION

• Monitor room assignments to ensure all guest requests are met or provide guests with an alternative if unable to meet requests.
• Master all duties and responsibilities of a Guest Relations Agent and provide guidance and supervision while on shift.
• Check and ensure that all tasks stated on the associate’s daily operation checklists are completed before the end of each shift (Applies for all sections and including printing of reports required).
• Handle all guest requests and complaints and take ownership of guests’ feedback. Correspond with guest.
• Ensure key packets for guest are properly packed according to the hotel’s standard and room assignment is in accordance to guest requests and preferences.
• Assist to handle overbooked situations with Duty Managers/AFOM/FOM.
• Handle night audit duties, Opera interface and liaising with Opera support when shut down is required.
• Know all hotel emergency procedures at all times, including and not limited to, systems contingency report, hotel’s business continuity plan, hotel’s contingency plan, and to be available to assist guests.
• Log daily incidents (where applicable) and be aware of any general liability issues and if unclear, to check with Duty Managers, before any actions taken.
• Ensure all areas under the Front Office’s jurisdiction are cleaned at all times. (Including but not limited to the hotel lobby, back office, Concierge storage).
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Ensure hotel’s properties, department’s equipment are handled with care by all associates and used according to proper procedures at all times. Monitor guests’ supplies and office supplies, and requisite through the necessary hotel platform in a timely manner.
• Assist to prepare and conduct 15 minutes training for all Front Office Associates.
• Maintain effective service in line with the Hotel’s Corporate Image:

- Company’s Grooming Standard

- Standard Operating Procedures

- Departmental Policies

- Corporate Policies

• Cash/Bank Handling

- Process all payment methods in accordance with Accounting procedures and
policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and
resource materials; and maintain cleanliness of workstation at all times.

• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• At least 2 year(s) of working experience in the related field is required for this position.
• Great communication & presentation skills.
• Proficient in problem-solving & follow-up skills.
• Customer-oriented, well organized & outgoing personality.
• Rotating shift work basis.
• Able to start work within short notice period.

We regret that only shortlisted applicants will be notified.

JOB SUMMARY

1. Respond quickly and efficiently to all reservations-related requests made by prospective hotel guests, corporate bookers, travel agents and co-workers. Promotes room sales through phone contacts and maintains a good relationship with business contacts. Assist the Reservations Manager to ensure the smooth operation of the department. This includes monitoring the department activities and development, recommending changes when necessary to improve quality of work.
2. Also be responsible for the processing of group in Marsha and Fidelio. Liaise and communicates effectively with the relevant departments (e.g Sales & Marketing, Catering Sales, Front Office, Food & Beverage) for all group related co-ordination.
3. Also, to contribute positively to Engagement Survey results by being positively in all aspects of departmental & inter-departmental issues.

JOB DUTIES AND RESPONSIBILITIES

1. Processing and follow-up of all FIT and Group reservations.
2. Take charge of the systematic and orderly filing of all reservation correspondence.
3. Keeps the Reservations Manager and Revenue Manager informed of daily/ last minute group reservation development and closely co-ordinates with the Reservation Manager & Revenue Manager for system updates and forecast changes.
4. Maintain an effective trace system for all bookings to ensure timely follow-up is done.
5. Monitors and be responsible for group booking activities, check all the details and clean up in Opera diligently 3 days prior based on the 1st arrival guest.
6. Actively perfect sell at 100% occupancy by checking on pre blocks.
7. Meet or exceed monthly upsell and maintain abandon calls goals at or below 3%.
8. Liaise with the Room Controller / Front Desk team for room assignments and keys preparation prior to the group’s arrival for VIP group (as and when needed).
9. Assists in the group’s check-in upon arrival and if required during office hours and co-ordinate with the group/ tour leader or organizer for any special arrangements (as and when needed) for leisure groups.
10. Attend the pre-con meetings for VIP groups if required.
11. Prepares group cover sheet 3 days prior arrival and circulates to the necessary departments for Wholesaler groups.
12. Communicates and process No-Show/Cancellation charge or refund.
13. Update Reservations Manager monthly on group commission accrual.
14. Weekly commission clearances on verification / investigation.
15. Handling of guest’s complaints and resolving guest’s issue when required.
16. Responsible for other administrative duties (e.g. preparation of reports and data collection) as assigned by the Reservation Manager.
17. Responsible for maintenances of good Group data standard in both Marsha and Opera, ensuring the rate set up and clean up are performed periodically for individual groups.
18. As and when required, support Reservations Manager in ensuring smooth operations, including sufficient phone coverage, daily duties distribution, obtain and inform briefing notes.
19. Discharges function in accordance with the hotel policy
20. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum GCE 'O' levels and/or Diploma in Hotel Management.
• At least 1 year of relevant experience in handling Hotel Reservation Room Sales will be an added value.
• Good interpersonal, communication & administrative skills.
• PC literate.
• A great team player.
• Able to start work immediately or within short notice period.

The Food/Drink Stall Assistant prepares and/or serves simple food/drink items from food/drink counters or steam tables in food stalls (generally refers to coffeeshops, food courts, and applies to some fast-food outlets). Duties may include:

• Prepare simple food/drinks (toasting, reheating, steaming and mixing drink ingredients)

• Serve food/drinks from kitchen to customers’, where applicable

• Package food/drinks for takeaway

• Take customer orders and communicate orders to the kitchen – may be done manually, or through Point of Sale (POS) systems and other software.

• Collect payment from customers and perform other cashiering duties (e.g. issuing refunds).

• Check inventory (e.g. ensure sufficient stock of ingredients and drinks) and raise inventory orders when needed.

• Clean food preparation areas, equipment, cutlery, and crockery.

About the Job: 

• To perform tasks that require prolonged standing duration
• Ensure compliance to Food Safety and Hygiene practices
• Attend to customers’ needs and requests in a pleasant manner
• Ensuring products are in perfect condition and correctly priced at all times
• Upkeep cleanliness and hygiene standards at all times
• Fast food/Café with cashiering experience and able to perform manual chores
• Able to work on rotating shifts and support retail operation peak periods on public holidays and both Saturdays and Sundays

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage 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.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• 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.
• Performs any other duties and responsibilities that may be assigned.

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Job Descriptions

• Prepare for opening and closing operation hours
• Help customers to settle down and advise on ordering system
• Serve food to customers in an effective and polite manner
• Answering customer’s queries regarding services, menus, offers or any other product related enquiries
• Clean tables after customers have left and clearing empty/unwanted dishes
• Assist kitchen staff whenever required
• Welcome and bid farewell to customers as they enter/ leave the restaurant
• Packing and labelling of products
• Maintain cleanliness, tidiness and replacement of retail shelve items

Job Requirements

• No requirement

Benefits

• Company is well-established in Singapore for long time
• Be part of the beginning of the brand new concept restaurants' Journey
• New opening staff
• Learn Japanese Sake and Japanese Cuisine, Italian-fusion Japanese Cuisine

Working hours

• 44 hours a week+ OT

RESPONSIBILITIES AND DUTIES

· Cook and prepare a variety of food products (Training will be provided)

· Manage food preparations and cooking, safety and hygiene practices to ensure our customers received the exceptional culinary quality and experience

· Ensure areas are clean and tidy at all times

· Uphold personal hygiene and dress code standards

· Communicate effectively across all departments from kitchen to front of house

· Manage Inventory and stock receipt

QUALIFICATIONS AND SKILLS

· Able to communicate in both English/Mandarin

· Basic cooking skill to prepare bar food (Mainly deep-fry)

· Outgoing, presentable and service-oriented

· Team player, discipline and self-starter

· Able to work shifts, weekends and public holiday

· Candidates without any experience are absolutely welcome

Why join us ?

1. Attractive Gross Remuneration

2. Various allowance/incentive such as:

· Night Shift Allowance

· Full Attendance Incentive

· 13th Month AWS

· Perfomance Bonus

· 5 Rest Day Per Month

Jobs Responsibilities

• Resolve complaints in an independent, effective and timely manner within the firm’s service standards
• Deliver timely and quality responses to customers’ queries and feedback received at various customer service touch points
• Manage customer surveys and call-backs with accuracy and in a timely manner
• Support delivery of projects and monthly statistics
• Perform other duties periodically assigned by team lead

Job Requirements

• Prior customer service experience from banks/insurance/financial institutions

Application Procedures

Interested candidates, please email your resume to:
Attention: Lynn Mak Ling Ling (CEI No. R1986990)
[email protected]
Recruit Express Pte Ltd (EA No. 99C4599)

We regret that only shortlisted candidates will be notified.

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.

Benefits:

• Free foods and drinks provided

Responsible:

• Actively participate in events, meetups, and social gatherings
• Attend and support company-sponsored events, ensuring smooth interactions.
• Regularly report networking outcomes and new connections made

Requirement:

• Minimum Local Diploma in any field

Salary: $50 (2 hrs 30 mins)

Working days and hours: [16 October or 18 Oct @ Wednesday or Friday, 6.30pm - 9pm ]

Working Location: Cuppage Road

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.

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

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

· Help out in any area of the kitchen when circumstances dictate.

Job Descriptions

• Oversee hotel telephone operations, including staffing, scheduling, and performance management.
• Train, mentor, and evaluate telephone operators to ensure high standards of customer service.
• Develop and implement procedures and best practices to improve efficiency and guest satisfaction.
• Monitor call metrics and analyze data to identify trends, areas for improvement, and opportunities for increased performance.
• Handle escalated guest issues and complex reservations, providing effective solutions and maintaining positive guest relations.
• Collaborate with other hotel departments to ensure smooth coordination and information flow.

Requirements

• Proven experience in a call center management role, preferably within the hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and problem-solving abilities.
• Able to work rotating shifts, weekends and public holidays

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production following standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

1. In-depth understanding of the pain points of content creators, the growth demands at different stages, the formation of platform-based operation flow, and continue to improve the experience of creators;

2. Responsible for acquiring potential creators, quality IP and content;

3. Ability to activate the content creator community through different tactics;

4. Continuously iterate the operation workflow of content creators and also lead to improvements of operation tools in order to improve the operation efficiency.