Total 3,139 F&B / Tourism / Hospitality job vacancies in tanah merah harbourfront and marina bay

Position Overview

The Sales Manager is responsible for developing and fostering business through pro-active direct sales, marketing, telemarketing, direct mail, appointment calls and tours of the hotel. He/she also develops strategic action plans for hotels to drive measurable, incremental sales revenue.

The Role

A. Develop Sales Strategies

1. Analyse competitor landscape and customer demand to identify sales opportunities

2. Develop measures to strengthen guest and/or customer portfolios

B. Manage Client Relationships

1. Collaborate with relevant departments to meet guests’ and/or customers’ requirements in the sales contracts

2. Develop action plans for guests’ and/or customers’ request that deviate from signed sales contracts

C. Manage Sales Activities to Achieve Sales

1. Conduct hotel inspections for clients

2. Conduct negotiation of sales contracts

3. Develop consultative selling and upselling strategies to maximise room sales

4. Prepare and present sales proposals and quotations

5. Conduct minimum 20 sales activities per week including sales call, entertainment and site inspections

D. Manage finance and report management

1. Meet or exceed individual and group catering sales target that is set by the management

2. Accurately forecast the covers and revenues for each client

E. Create sales opportunities

1. Manage sales channgels to optimize sales

2. Monitor customer acquisition programmes

3. Participate in relevant industry events, trade exhibitions and sales trips for networking and lead generation

Talent Profile

1. Diploma in Hospitality Management

2. Minimum of 3 years' experience in luxury residences or real estate industry

[CONTRACT PART-TIME]

⌚️

Position Overview

Prepare and serve alcoholic/non-alcoholic beverages orders to guest in a courteous and efficient manner.

The Role

A. Prepare Beverages

1. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Bar
2. Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list
3. Prepare a variety of alcoholic and non-alcoholic beverages
4. Maintain drinkware and beverage equipment needed for beverage preparation

B. Deliver Guest Experience

1. Provide guest with an enjoyable experience
2. Address guests' queries on different types of beverages
3. Recommend alcoholic and non-alcoholic beverages and food pairings to guests
4. Review and update menus and wine lists.

C. Maintain Hygiene, Safety and Standards

1. Follow the organisation's personal, food and beverage hygiene standards

Talent Profile

1. 2 years' experience as a Bartender
2. Possess food hygiene certification
3. Ability to understand guests' service needs
4. Ability to suggestively sell beverages and wines
5. Ability to do customized drinks

Position Overview
The Capella Connects Executive handles reservations enquiries and communications from guests, travel agents, and referral networks.

The Role

1. Answer questions regarding hotel facilities and services, airline partnerships, local attractions, directions, etc.
2. Communicate pertinent guest information to designated departments/personnel
3. Pass on requests in a timely and accurate manner to appropriate colleagues
4. Process reservations by email, telephone, central reservation systems referral or from the sales/catering office, other hotel departments, and travel agents
5. Enter all sales booking and group contracts on a timely basis
6. Create and maintains reservation records by date of arrivals
7. Prepare letters of confirmation
8. Process cancellations and modifications and promptly
9. Process and monitor advance deposits/prepayment on reservations

Talent Profile:

1. Strong customer service skills
2. Strong verbal and written communication skills
3. Willing to work a flexible schedule including weekends
4. Experience in hotel property management systems as well as extranets and central reservations systems and their functionalities

Position summary statement

Reporting to the Executive Chef and/or his designate, the Executive Chef, Japanese cuisine responsibilities include providing leadership in the culinary sector of the hotel and uses perception and creativity to not only maintain, but exceed the existing standards of the hotel.

You will be the visionary leader behind the culinary excellence that defines our dining experience. Your role involves crafting authentic and refined Japanese menus, showcasing mastery in presenting specially sourced ingredients from Japan. If you are a culinary artist with a passion for Japanese gastronomy and the ability to create exquisite dining experiences, we invite you to be the culinary maestro at Keyaki

Key Responsibilities:

• Curate and elevate Japanese menus that align with the restaurant's commitment to authenticity and refinement
• Introduce creative and seasonal offerings, showcasing your culinary expertise
• Lead and inspire the culinary team to maintain the highest standards of excellence in food preparation and presentation
• Foster a collaborative and innovative kitchen environment
• Implement and uphold strict hygiene, safety, and quality standards
• Conduct regular quality checks to ensure consistency in every dish
• Interact with guests to understand preferences and tailor dining experiences to exceed expectations
• Continuously seek feedback for refinement and improvement
• Collaborate with local and international suppliers to source premium and authentic Japanese ingredients
• Ensure a sustainable and quality supply chain
• Comply with Hotel’s SOPs and local regulations
• Responsible for service quality, food quality, cost controls, menu and pricing strategy
• Keep abreast with global and local foodservice industry trends and action plans to incorporate these trends into the business

Requirements:

• Proven experience as an Executive Japanese Chef, in a luxury Hotel / restaurant
• In-depth knowledge of Japanese culinary traditions, ingredients, and techniques
• Creative flair and the ability to introduce innovative elements to traditional dishes
• Strong leadership and team management skills
• If you possess a deep passion for Japanese cuisine and boast a successful history as an Executive Chef, we invite you to share your resume and a cover letter outlining your pertinent experience.

Job Overview

A coordinator of guest services and as ‘eyes’ and ears’ of the management, duties will include the welcoming of all VIP guests, soliciting for feedback, addressing service and product issues and looking into the general well-being of our guests. The Duty Manager oversees the day-to-day operations of the front office including night shift, ensuring the smooth delivery of exceptional services to guests. Visibility will be a key feature.

Key Responsibilities:

• Assist the Front Office Manager in setting up the Front Office training tools such as job descriptions, standards and procedures, and training plans as a guideline for the Front Office operation.
• Assignment of rooms for all arrivals
• Monitor and control guest's credit status to ensure that payment is collectable and received on time
• Ensure that all arrival rooms are checked and the amenities in the room prior the guest’s arrival
• Welcome and bid farewell to all VIP guest
• Be familiar with and ensure that all preparations for arrivals and departures are well organized
• Ensure that the lobby and the public areas are kept clean and maintained at all times
• Handle complaints or incidents/accidents occurring in the hotel and report the
• incidents handled accordingly in the Log Book
• Scheduling of staff
• Maintaining complete knowledge of hotel features and offerings

Talent Profile:

• Minimum Diploma in Hospitality Management
• 2-3 years of work experience in guest services or front desk operations

Position Overview

An ambassador to Capella Singapore & The Club Residences by Capella Singapore, the Senior Club Executive provides assistance to tenants and guest by assisting with reservations, accounting procedures, handling of complaints or enquiries and all other the day-to-day operation matters of the Club Residences. Partnering with respective immediate departments to meet established standard prior to their requirements, the Club Executive is also responsible for the overall tenure, efficient check-in / check-out, in unit explanation and update of all Guest Preferences.

The Role

• Confirm reservation in system and review all noted information in trace, note and amenity reports
• Prepare guest registration card and room key upon check in
• Conduct group check-ins/outs
• Aliases with culturist team and bell desk for guest arrival/ departure transportation arrangement
• Handle guest’s complaint and inquiries and provide responses accurately
• Build good rapport with all individuals including internal and external
• Assist in making reservations such as walk in reservation
• Present folio to guest and resolve and disputed charges

Talent Profile

• Excellent communication skills.
• Minimum of 2 years’ experience working in a luxury brand hotel or residences.
• Willing to work flexible hours, including weekends and public holidays
• Excellent judgment, attention to detail and ability to handle confidential information.

Front of House and Back of House - Hall & Kitchen Staff

ilmiri Korean Fusion Cuisine

‘ILMIRI' is a Korean fusion braised chicken brand that has approximately 230 franchise stores in Korea http://goldjjimdak.com/. We have grown continuously by offering differentiated flavours and unique experiences.

ILMIRI is launching new brand concept with ‘Mari’ which serves the pre-cooked BBQ, the vegetables wrapped by marinated meat, in Asia Pacific market. With other innovative Korean cuisine, we are opening our first outlet in Boat Quay, the heart of Singapore. We're seeking passionate individuals to start our journey together.

Hiring Positions:

· Front of House: Service Manager / Supervisor / Service Crew

· Back of House: Supervisor/ Kitchen Assistant

Responsibilities

· Front of House/ Hall Staff:

- Ensure high-quality customer service handling customer enquiries, complaints, and feedback

- Set-up the dining area and service station in preparation for the day’s business.

- Take all guest orders following proper guest serving procedures (QR menu order also available)

- Promptly and correctly deliver all orders to guests

- Perform daily and weekly housekeeping and cleaning duties according to schedules.

- Service Manager/ Supervisor:

• Overseeing the day-to-day operations of the restaurant ensuring smooth functioning of the kitchen, dining area and overall customer service.
• Staff management: Recruiting, training, and supervising restaurant staff, including servers, cooks, and other employees.
• Financial Management: Managing the restaurant's budget, monitoring expenses, and optimizing profitability.
• Inventory Control: Maintaining appropriate inventory levels, managing supplies, and ordering stock as needed.
• Maintaining Records: Keeping accurate records of sales, expenses, and other essential data.

· Back of House/ Kitchen Staff:

- Prepare, cook and plate food according to SOP

- Maintain proper consistency of food quality and safety

- Ensure cleanliness and hygiene in food preparation

- Kitchen Assistant / Supervisor:

• Ensure stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef

Requirement

• Cooking Korean food experience preferred but not compulsory
• Profound knowledge of customer service and all food and beverage products.
• Micros or other similar POS system knowledge is taken into consideration.
• Energetic team player with good communication skills
• We welcome candidates with no experience but are passionate about servicing and have a positive learning attitude (hands-on training will be provided)

Salary:

· Full Time: $2,300.00 - $4,000 per month (Annual Wage Increase based on performance)

· Part Time: starting from $12 per hour (negotiable)

Schedule:

• Full Time: 5-6 days per week(40-45 hours) - Open Shift/ Close shift
• Part Time: 5 hrs/day or 9hrs/day of 2-5 days per week
• Weekend / Public Holiday availability

Benefits:

• Incentive/bonus - Quarterly sales target incentives and Annual bonus upon KPI performance
• Employee training programme
• Employee discount
• Food provided during working hours
• Medical insurance
• 10 to 14 days of Annual Leaves (depending on work experience)

Work Location: Circular Road

Expected Start Date: ~Feb/2024

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Position Overview

The Assistant Conference Service Manager performs key functions of handling events and customer service, bookings of all types of catering business from various sources of leads and administration. He/She is the point of contact for coordinating events of all types from start to finish while keeping the customers and operation in mind by maximizing space.

The Role

A. Create Sales Opportunities

1. Manage sales channels to optimize sales
2. Participate in relevant industry events, trade exhibitions and sales trips for networking and lead generation

B. Manage Sales Activities to Achieve Sales

1. Conduct hotel inspections for clients
2. Prepare Banquet Event Order (BEO) accurately and distributed in a timely manner to all departments
3. Handles and responds to escalated guest and/or customer enquiries and requests in a timely manner

C. Manage Client Relationships

1. Collaborate with Banquet Operation Team, EAM of Food & Beverage, Executive Chef to meet guests' and/or customers' requirements in the sales contracts.
2. Develop Banquet Event Order (BEO) for guests' and/or customers' requests that deviate from signed sales contracts.

D. Manage Finance and Report Management

1. Meet or exceed individual and group catering sales target that is set by the management.
2. To ensure that deposit for every event is collected
3. To assist clients to apply for credit facility with the hotel. If credit is not established, ensure that all payment must be collected immediately after the event
4. Track loss business and reasons and update in the Opera S&C

Talent Profile

1. Diploma in Hospitality Management
2. Minimum of 1 years' experience working in the same capacity for an upscale hotel
3. Knowledge in Microsoft Office including words, excel, power point
4. Knowledge in Opera Sales & Catering
5. Basic knowledge of AV equipment
6. Knowledge of food and beverage menus, food preparation and presentation

Job Overview

The Security Officer is responsible for protecting Hotel premises, assets and personnel. He/She is expected to detect and deter potential threats and duties include performing access control, conducting security screening, attending to enquiries from stakeholders, patrolling and guarding premises, as well as managing incidents and emergencies.

The Role

1. Attend to enquiries from visitors
2. Manage key presses
3. Conduct security screening of visitors, property or vehicle
4. Authorise and facilitate access to premises
5. Regulate crowd and traffic in private property
6. Conduct security patrols in premises
7. Guard premises
8. Handling of suspicious persons/vehicles
9. Note and report irregularities
10. Assist authorities in law enforcement
11. Provide quick response to incidents and emergencies
12. Request for assistance within guarded premise in the event of emergencies
13. Assist in evacuation in the event of emergencies

Talent Profile

1. Have a valid Singapore security license
2. Required to work in rotating shifts
3. Vigilant, decisive, and possess effective communication skills

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

Position Overview

The Bellman is responsible for assisting every guest with their luggage and belongings and maintains an orderly hotel driveway. They are the first impression of the hotel and the brand; as well as the last impression that the guest will receive upon departing from the hotel.

The Role

1. Provide assistance for guest luggage, car and hotel doors
2. Ensure that all luggage / items delivery are done in a timely manner
3. Ensure seamless arrival and departure experience, that all arrivals are received with a warm welcome and fond farewell is provided for all departures
4. Maintain the tidiness and cleanliness of the bell desk, bell store, luggage trolley, hotel front doors and porte-cochere
5. Arrange for any transportation requests by guests
6. Build rapport with guests and to ensure that they are satisfied with the overall service quality of the hotel

Talent Profile

1. Minimum O' Levels qualification
2. Minimum 1 year of work experience in guest services or bell desk operations
3. Embodies excellent etiquette and portrays a professional image

At KULTO, we bring a slice of the best from Spain to Singapore. Join us as a Restaurant Attendant!

Job Description:

• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries
• Ensure POS system is turned on and functioning properly
• Refill receipt paper if necessary
• Take count of any money in the register
• Sweep, mop, and/or vacuum floors
• Position chairs neatly around tables
• Stock necessary areas with clean glassware and silverware
• Reference reservations list and be aware of any special requests or other notes regarding the upcoming service.
• Properly set tables and maintain silverware
• Ensure the restaurant is fully stocked with supplies such as cutlery, glasses, and condiments.
• Ensure floors are clean and well mopped
• Take out the trash if necessary to ensure restaurant is clean for next shift
• Perform miscellaneous job-related duties as assigned.

Job Requirements:

• Working Hours: 10:00 a.m. to 4:00 p.m.
• Working Days: 6 days a week
• Able to start immediately or within short notice
• Be able to manage tight datelines and be flexible about his/her work requirements/demands
• Be flexible, firm yet friendly and approachable
• Have excellent spoken and written English
• Be willing to learn
• Projects a professional outlook and can-do attitude
• Must be discreet and maintain confidentiality on information that he/she comes across in the course of his/her work

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

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

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

The Senior Manager, Food & Beverage Operations – South East Asia supports and implements strategic priorities and projects for the region, ensuring disciplined execution thereof, and driving performance of trading hotels.

What will I be doing?
As the Senior Manager, Food & Beverage Operations – South-East Asia, you will be responsible for performing the following tasks to the highest standards:

• Implementing deliverables of strategic priorities and projects for South East Asia, ensuring key stakeholder alignment,
• Being fully acquainted with the brand identities, operating standards, and Food & Beverage (F&B) concepts of each Hilton brand and ensuring these are being followed to drive operational excellence and financial performance of each hotel.
• Analyse trading estate F&B performance and ensure appropriate measures are taken to optimize results.
• Collaborate with Hilton Supply Management to ensure a consistent, reliable supply chain at the quality required and cost mitigation and savings.
• Drive sustainability efforts within hotels in F&B, ensuring tracking and analysis of efforts.
• Support execution of hotel F&B capex projects.
• Guide hotels' F&B marketing and social media efforts and monitor consistent execution.
• Develop and implement guidelines for standard operating procedures to deliver great guest stay and dining experiences and business results.
• Provide operational support to operating hotels to maintain and increase service standards, top line, profitability, and quality improvement with a clear focus on business performance against all metrics.
• Assist new opening hotel teams, with training and implementation of F&B concepts, policies, and service procedures, to ensure optimal F&B performance in all aspects from the onset.
• Instill a culture of team engagement, service quality, creativity, and result focus.
• Assist in increasing team retention and creating a strong talent pipeline within the region
• Support training and development initiatives, partnering with Talent & Leadership Development and HR.
• Establish and maintain strong working relationships with various internal stakeholders and hotel-level leadership to facilitate the achievement of objectives.
• Attend meetings and calls, as required by the role of SEA regional and the APAC F&B leadership team.
• Assist and support APAC F&B and Brand projects and initiatives.

What are we looking for?
A Senior Manager, Food & Beverage Operations – South-East Asia serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• A structured, creative, and strong communicator with excellent presentation and planning skills.
• Sound knowledge of F&B operations, and the ability to drive strong performance from a remote position, paired with cultural savviness are essential.
• At least 3 years of supervisory experience with a proven track record on international, multi-cultural levels. Ideally in a corporate hospitality or hotel-level role (e.g. regional F&B development/operations manager, Director of F&B, or Director of Operations).
• Strong analytical skills and creativity to understand, articulate, and execute strategies.
• A passion for people, customer service, and quality with the ability to translate that passion into an engaged, high-performing F&B team and excellent guest experiences across the region.
• Sound business judgment and creative decision-maker, able to influence others to ensure optimal outcomes.
• Good knowledge of F&B trends, marketing, and social media strategies.
• Experience in food/beverage products, design & and concepts, catering, and restaurant management.
• Have a sound knowledge of International and local cuisines with culinary experience in F&B outlets and catering.
• Understand kitchen and restaurant production, service logic, and planning.
• Have a strong interest/exposure in F&B customer service and procedures from restaurants to bars and catering.
• An individual who combines a confident, self-starting, high-performance orientation with a track record that reflects a "can do" attitude.
• Good interpersonal skills to influence, motivate, and energize.
• Excellent presentation skills
• Fluent verbal and written communication skills.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

We are recruiting for a leading real estate name listed on the mainboard of Stock Exchange of Singapore. They are a well-established hospitality business which owns and/or operates serviced apartments and hotels in over 60 cities and 18 countries across Asia, Australia, Europe, the Middle East and Africa.

Reporting to the VP, Asset Management, you will primarily be involved in asset planning, annual budget and business plan reviews, Asset Enhancement Initiatives (AEIs) and valuations.

Job Description

• Working with individual property teams and respective Team leads to develop strategies for each asset assigned to optimize profitability and cash flows.
• Carry out monthly owner’s meetings with the property teams in assigned assets.
• Identifying key opportunities for each asset and preparing an action plan for implementation with the property team.
• Reviewing monthly management reports and financial statements.
• Identifying potential AEIs and working on ROI analyses, designer and consultants selection, submission for relevant internal approvals to management of the works to be completed on-time and within budget.
• Reviewing and analyse Annual Operating & CapEx Budgets and submission for relevant approvals.
• Carry out annual valuation exercise for portfolio, including but not limiting to conducting RFP and managing the valuation process.
• Preparing monthly and quarterly reports for the assigned properties covering asset performance, market outlook, major drivers of past and future performance as well as major CapEx.
• Liaise with auditors and other external professional advisors on matters pertaining to the assets.
• Preparing papers to obtain approvals for all major AEIs, Annual Operating & CapEx Budgets and major decisions affecting assigned assets.
• Assist or lead in any other projects as required from time to time

Key Qualification

• A good degree in Real Estate, Hospitality or Finance, additional qualifications like an MBA or CFA will be favorably considered.
• 6 years of experience in an Asset Management / Hospitality role.
• Excellent written and oral communications.
• Structured, methodical and with experience delivering concise, professional and relevant papers.
• Experience conducting feasibility studies and ROCE analyses.

All applications will be treated in the strictest confidence. Personal data provided will be used for recruitment purposes only.

Please apply with your CV in word document format. We regret to inform that only shortlisted candidates will be notified. For other positions related to real estate, please go to https://careers.tri-cap.com.sg/.

EA Licence: 17C8777

​EA Personnel: R1109270

The Duty Manager ensures the smooth day-to-day operations of the Hotel to create memorable hotel experiences for our guests. The Duty Manager solicits feedback from Guests and addresses product and service issues, which encompasses all operational aspects of the hotel and looks after the well-being of our guests. They have 360 environmental awareness, the ability to plan and execute tasks, excellent communication skills, are proactive and resourceful, and are able to work with minimal supervision.

Responsibilites:

• Engage with guests in order to personalise their experience
• Proactively manage the hotel operation in order to prevent product and service shortfalls
• Manage service recovery efficiently and effectively in order to create the opportunity to regain the guest’s trust and belief in us.
• Gather, collate and communicate all relevant information regarding hotel operations, guest incidents and service recovery follow-ups with hotel management
• Ensure that all in-house guest feedback is responded to by way of personal call, meeting or email to address guest issues before departure
• Documentation of hotel risk management reports where appropriate with in-depth in investigation and process recommendations for future prevention and improvement
• Ensure all operational equipment is in full working order; request repairs and maintenance as required in a timely manner
• Continuously monitor, study and evaluate operations, policy and procedures of the hotel and propose necessary improvements to relevant departments in a timely manner
• Develop and maintain close business contact with house and city guest to provide memorable experiences wherever possible
• Ensure all Front Office Associates are groomed in accordance to hotel standard.
• Identify training needs and make appropriate suggestions to improve service
• Overall in-charge of the hotel during the midnight shift in the absence of the senior management and ensure necessary reports are generated during night shift and distributed according to Night Shift Check-list
• Report all unsafe environmental conditions or equipment in the hotel that present a health & safety risk to the Security Duty Manager to ensure guest and associates’ safety.
• Ensure the safety of guests by preventing and responding to emergencies.

Talent Profile:

• Preferred 5 years hotel experience in similar size/level hotel with at least 2 years in a supervisory role
• Demonstrated commitment to teamwork
• Demonstrated ability to plan and manage time
• Excellent English communication skills – spoken, listening and written
• Positive mindset and Pro-active
• Ability to interpret body language and anticipate guest needs
• Ability to lead by example & inspire others
• Ability to work independently

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

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

• Improve on current SOPs by identifying loopholes and recommend risk aversion measures, conducting random checks on outlet’s compliance to SOP, and preparing audit reports.
• Support the F&B businesses which includes co-ordination with internal and external stakeholders, formulating project workplan and budget.
• Administer the POS system and other related systems.
• Improve on current SOPs by identifying loopholes and recommend risk aversion measures, conducting random checks on outlet’s compliance to SOP, and preparing audit reports.
• Partner with our different F&B business teams to develop a deep understanding of analytics needs and to define reporting, dashboarding, and data requirements.
• Any other duties as assigned by the Management Team.

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

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

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

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Good communications and listening skills
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

Key Responsibilities:

• Ensure every guest enjoys a consistently exceptional experience from arrival to departure, in line with our commitment to excellence.
• Provide guidance and leadership to our reception team to guarantee the delivery of memorable and flawless hotel experiences.
• Scrutinize and manage the tasks and documentation of reception associates to maintain precision and accuracy in operations.
• Handle responsibilities related to room control and reservation verification, ensuring smooth and efficient guest bookings.
• Play a pivotal role in training and developing new team members to uphold our high service standards

Qualifications:

• Previous experience in a luxury hospitality environment is a plus.
• Strong leadership and communication skills.
• Attention to detail and commitment to delivering outstanding service.
• A passion for creating exceptional guest experiences.

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

Job Description

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

Job Requirement

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

Benefit:

• 5 day work week

Cleaner cum Cook
Working days: Monday - Friday
Working Hours: 10am - 6pm | 2pm-6pm Partime
Salary: $1600 |$800 Part Time
Location: Ubi

Responsibilities:
Cleaner

• To sweep and mop floors daily.
• Vacuum classroom floor, mop classroom floor with disinfectant, clean and wash classroom tables, chairs and school equipment and devices.
• Ensure toilets and hand wash basins throughout the centre are stocked toilet paper and hand soap.
• To empty all waste, rubbish and recyclables in the appropriate disposal area.
• Perform any other duties assigned by your superiors.

Cook

• Simple cook for student
• Ensure hygiene of kitchen, wash dishes

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279