Total 2,027 F&B / Tourism / Hospitality job vacancies in tanglin road

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working Hours

• 5 days work week

Join Our Team and Enjoy Fantastic Benefits!

SCOPE

The overall scope of this role is to audit and analyse the hotel operational activities and provide accurate reports and recommendations.

OVERALL OBJECTIVES

To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks. To effectively audit, analyze and interpret all aspects of material handling within the hotel. Summarize and report findings and improvement suggestions on deficiencies. Provide the departments with the information needed to efficiently run their operation.

The job of Cost Control Executive is executed satisfactorily when:

• F&B POS system is up date with current pricing.
• F&B recipe costing is up date in procurement system.
• Accuracy in preparation of daily & monthly food and beverage cost reports.
• Random spot checks are performed and documented.
• Stocks in outlets are on par with demand period.

MAIN RESPONSIBILITIES

• Responsible for performing spot checks of the receiving of goods and verifying accuracy of deliveries.
• Responsible for performing spot checks in the culinary area and verifying yielding and wastage.
• Responsible for verifying that food & beverage recipes are accurate and have updated cost and sale prices in POS & procurement system, as well as compliance during preparation.
• Responsible for randomly auditing the market list and use of seasonal items.
• Responsible for performing audits to ensure that inventory movements are recorded correctly.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Responsible for documenting and filing all findings and recommendation.
• Responsible for performing random inventories and verifying accuracy versus the perpetual inventory as well as that the stock levels are on par with current needs.
• Responsible for creating and distributing daily and monthly cost reports.
• Responsible for performing any additional duties assigned by Management and assisting in other areas of Accounting as needed.
• Responsible for communicating with supervisor on any discrepancies in invoices or other potential problems.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Finance trained with at least 2 years of relevant finance experience in cost control, preferably in the hotel industry.
• Organized, analytical, resourceful, meticulous and confident
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills
• Experience in cost control with audit background is advantageous.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Responsibilities:

1. Oversee the service of the Restaurant.
2. 2. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
3. Take immediate action to deal with all guests’ complaints.
4. Ensure orderliness in the Restaurant, and handle emergency and difficult situations.
5. Manage all marketing and advertising activities and/or opportunities for the Restaurant.
6. Ensure that no standing bills stays on the system, and account for all voided bills.
7. Oversee the content, design, delivery and quality of all marketing, promotion and publicity materials, programs and services.
8. In charge of cost control ensuring that the monthly operational expenses of the Restaurant, is capped at an acceptable range.
9. Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of the Restaurant and connected areas or pantries.
10. Ensure that all service staff are well groomed, properly attired and efficient.
11. Assist the Executive Chef in implementing training of service staff to ensure all service staff possess complete and thorough menu knowledge of the food and beverage items for all service periods.
12. Assist the Executive Chef in preparing the necessary data for the budget in respective areas of responsibility, project annual staff and beverage costs, take corrective action where necessary to help ensure that the Company’s financial goals are met.
13. Ensure a close professional working relationship with other staff members at all times.
14. Attend all team briefs as required.
15. Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plateware and crockery.
16. Perform miscellaneous job-related duties as assigned.
17. Knowledges of spanish cusine
18. knowledgeable in spanish wines.

Salary Range: $5,000 - $6,500

Please send your cv to [email protected] and [email protected]

Job Description:

• Reports to the Directors
• Responsible for the Opening and/or Closing of the Restaurant
• Responsible for the smooth operations of the restaurant from manpower management, food preparation, customer care, cleaning processes to stock and inventory monitoring and overall restaurant’s image.
• Manages floor staffs’ shift and ensure efficiency daily
• Leads the team in performing high standards so that the gusts receive good customer service and quality dining experience
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Interacting with guests to get feedback on product quality and service levels

Job Requirements:

• Minimum Diploma in Tourism and Hospitality or equivalent
• At least 1-2 years relevant experience in the Food and Beverage environment
• Customer oriented personnel
• Must be a team player
• Prior management experience will be advantageous
• Must be able to converse in English
• Pet lover, especially dogs

Job Responsibilities

1. Responsible for all aspects of HR management including recruitment, succession planning, performance appraisals, benefits and compensation, discipline and coaching, and grievance management

2. Review HR policies, staff welfare programs and HR e-system (database) to attain & align with business goals

3. Liaise with Heads of Department to understand their manpower requirements and get their buy-in on the overall HR strategy

4. Promote and launch HR initiatives to enhance employee engagement

5. Keep up-to-date with MOM guidelines, Employment Acts and Government support grant / training programs

6. Oversee employee engagement survey to ensure result is collated and interpreted appropriately prior to establish a work-plan to improve employee engagement

7. Collate market research on salary & benefit data for benchmarking and deal with all the mandatory surveys on manpower, wage & training

8. Assist in industrial relations issues

9. Deal with medical insurance and other HR related contracts’ revision and renewal

10. Performs ad hoc HR tasks as and when assigned by the management

Education & Work Experience

1. Degree in HRM

2. Good leadership and communication skills

3. Sound knowledge of Singapore Labour Laws and regulations

4. Able to motivate, influence and build rapport at all levels

Job Descriptions

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food for
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Candidates with kitchen experience preferred

Benefits

• Medical Benefit (up to $300per year)
• Sales Incentive
• CNY Bonus
• Staff Meal
• Team Luch/Dinner

Working Hours

• 5 days work week
• 10 am to 8 pm
• More than 45 hrs OT paid

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working Hours

• 5.5 days work / week

Assistant CookJob description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Job Responsibilities

1. Delivers guest luggage to and from guest rooms and/or other designated areas.

2. Assists guests with luggage storage and retrieval duties.

3. Arranges transportation (e.g., taxi cab, shuttle bus, limousine service) for guests/visitors.

4. Be updated of Hotel’s amenities and services and provides assistance to guest enquiries.

5. Communicates parking procedures to guests/visitors.

6. Assists Front Office staff with guest requests and services.

7. Handles other front office duties as and when assigned by Supervisor /Manager.

Requirements

1. Prior experience preferred, preferably 1-2 years in a similar capacity.

2. Well groomed and Customer-oriented.

3. Possesses good inter-personal skills and pleasant disposition.

4. Received prior training in fire evacuation and emergency procedures will be an advantage.

5. Have valid Security License will be an advantage.

6. Able to work rotating shifts including weekends and public holidays.

Job Responsibilities

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi and traditional Japanese entrees
• Maintain consistency in food quality, presentation, and taste
• Work efficiently in a fast-paced kitchen environment while adhering to food safety and cleanliness standards
• Assist in menu planning and development of new dishes based on seasonal ingredients and customer preferences
• Ensure proper storage, handling, and ordering of ingredients to maintain inventory levels
• Collaborate with restaurant management to ensure smooth kitchen operations and customer satisfaction
• Any Ad-Hoc Duties that may be assigned by the Manager

Job Requirements

• Able to work Independently and Team Worker
• Possess Initiative and Good Working Attitude

Other Information

• Location: Bugis
• Full Time, Part Time, Intern Available (Singaporean and Student are welcome)
• Salary will be base on experience
• Resume can email to [email protected]

Position Overview:
We are looking for an experienced and motivated Restaurant Supervisor to lead our front-of-house team. The ideal candidate will have a strong background in hospitality, excellent leadership skills, and a deep commitment to guest satisfaction. The Restaurant Supervisor will oversee daily operations, ensure the highest standards of service, and act as a role model for the service team.

Key Responsibilities:

• Supervise and support the service team to deliver seamless, high-quality service to every guest.
• Oversee daily restaurant operations, including managing reservations, coordinating seating arrangements, and optimizing staff assignments.
• Train and mentor new and existing team members to uphold service excellence and maintain our brand standards.
• Ensure all areas are prepared and set up according to our standards before each service.
• Handle guest inquiries, complaints, and special requests professionally and promptly.
• Assist in monitoring inventory, supplies, and equipment, ensuring that the restaurant is fully stocked and operational.
• Enforce restaurant policies and maintain cleanliness, hygiene, and safety standards.
• Collaborate with the kitchen team to coordinate timing and flow of service, ensuring smooth communication between kitchen and floor staff.
• Contribute to team performance evaluations and provide constructive feedback to support staff development.

Qualifications:

• Proven experience as a Supervisor or in a similar role in a mid- to high-end restaurant.
• Strong leadership skills with the ability to motivate and manage a team effectively.
• Exceptional communication and interpersonal skills.
• Keen attention to detail and a passion for delivering outstanding service.
• Ability to handle high-pressure situations with grace and professionalism.
• Knowledge of food safety regulations and hospitality industry standards.
• Flexible availability, including weekends, evenings, and holidays.

Responsibilities:

· Handling and preparation of shipping documents (eg: delivery order / billing of lading, arrival notice, tax

invoice and others)

· Perform customs import permit declaration.

· Liaise & co-ordinate with overseas agents / customers / haulers / warehouse to ensure smooth delivery

of shipments.

· Arranging import/export shipments for customers

· Liaise with air/sea freight co-loaders, shipping lines, transporters to ensure timely delivery of customer's

shipment to various destinations

· Others shipping documentation related responsibilities

· Ensure Work processes on Customer’s shipment handling requirements are continuously administered

and updated

Responsibilities:

• Manage, oversee daily operation and ensure compliance to operations standards and procedures
• Responsible for the scheduling of work and the appropriate allocation of duties to staff
• Manage and maintain operational records which include inventory, sales and cash on hand reports
• Supervise and direct staff to guarantee customer satisfaction in regards to quality, sanitation and service
• Ensure consistent high quality of customer service
• Maintain professional image, including cleanliness, proper uniforms, and appearance standards
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Ensure smooth day to day operations

Requirements:

• Minimum 2 years of relevant experience
• Possess strong interpersonal skill, positive attitude, pleasant personality, and social intelligence
• Strong leadership skills, highly organised and able to multi-task
• Independent, result-oriented and resourceful
• Responsible, honest, flexible
• Excellent oral and written communication skills

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Able to assist kitchen when necessary
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits
• Able to commit 6 days per week and to work on holidays

Qualifications & Requirements

• Strong leadership skills
• Customer service oriented
• Excellent interpersonal skills
• Ability to professionally address customer complaints
• Good team work skill

Position Overview:
We are looking for a dedicated and reliable Kitchen Assistant to join our culinary team. The Kitchen Assistant will support chefs and kitchen staff in preparing ingredients, maintaining a clean kitchen, and ensuring smooth daily operations.

Responsibilities:

• Assist with food preparation, including washing, cutting, and organizing ingredients.
• Ensure a clean and organized kitchen by following sanitation and safety standards.
• Support chefs with basic cooking tasks as needed.
• Maintain kitchen equipment and tools in good condition.
• Help in unloading, organizing, and storing food supplies.
• Assist in setting up and cleaning workstations.
• Cleaning/washing of dishes

Requirements:

• Experience in a kitchen environment preferred, ideally in Asian or Chinese cuisine.
• Ability to work in a fast-paced environment.
• Strong attention to detail and cleanliness.
• Basic knowledge of food safety and hygiene practices.
• Team player with a positive attitude and willingness to learn.
• Flexibility to work evenings, weekends, and holidays.

Employer's Company: Service Industry - Jewish Community Center

Company Size: 40+ employees

Responsibilities:

- Prepare and cook Indian, Western, Middle Eastern, and Chinese cuisine.
- Manage kitchen operations for events serving 150-200 people.
- Control kitchen profit and loss, labor, procurement, suppliers, and inventory management.
- Ensure compliance with local food safety regulations.

Requirements:

- Experience required.

- Strong kitchen and large-scale catering management skills.

Benefits:

- Performance-based salary increase and bonuses.

- 7 days of annual leave, 14 days of sick leave.

- Medical insurance; additional benefits discussed during the interview.

About ATLAS Bar Singapore:

Nestled in the heart of Singapore, ATLAS is one of the World’s 50 Best Bars and a forerunner to the region’s cocktail culture. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. The ATLAS kitchen provides a supporting food program with a focus on classic European cuisine, delivered with care and attention to detail.

Our venue offers a unique blend of classic charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for a dynamic Demi Chef de Partie, to play a vital role in our Pastry Kitchen by supporting the team in various food preparation and cooking/baking tasks. You will be responsible for assisting Chefs in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

• Assist the Senior Chef de Partie to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.
• Take responsibility and ownership of the pastry station, ensuring proper setup and stocking.
• Prepare mise en place according to established guidelines.
• Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.
• Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.
• Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment?

At ATLAS, we embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality.

Are there other benefits?

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, ATLAS is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

• Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.
• Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.
• Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

A Restaurant marketing manager is crucial in promoting the restaurant, driving customer engagement, and increasing overall sales. Here’s a breakdown of their job scope:

1. Strategic Planning

- Develop and implement a comprehensive marketing strategy that aligns with the restaurant's goals and brand image.

- Analyze customer demographics, local competition, and dining trends to refine strategies.

- Set measurable marketing goals (e.g., foot traffic, online engagement, booking rates) and track performance.

2. Brand Building & Awareness

- Ensure the restaurant’s brand is consistently represented across all marketing channels.

- Create authentic brand narratives that emphasize the Turkish heritage, cuisine, and dining experience.

- Design campaigns highlighting unique aspects like traditional recipes, cultural ambiance, and seasonal Turkish specialties.

3. Social Media Management

- Manage the restaurant's social media accounts (Instagram, Facebook, TikTok, etc.) with regular, engaging content.

- Share photos, stories, and videos that showcase the food, ambiance, staff, events, and customer experiences.

- Interact with followers, respond to messages, and leverage user-generated content to build community.

4. Digital Marketing & SEO

- Manage online listings (Google My Business, Yelp, etc.) and ensure information is up-to-date.

- Develop and optimize the restaurant’s website for SEO, creating blog posts or pages that attract organic traffic.

- Run digital ads (Google Ads, Facebook Ads) to target local audiences and drive reservations.

5. Event & Campaign Management

- Plan special events like Turkish festivals, tastings, live performances, or holiday menus.

- Execute themed campaigns (e.g., Ramadan, Eid, Turkish New Year) that attract new customers and retain regulars.

- Coordinate with other departments to ensure smooth event execution and post-event promotions.

6. Promotions & Loyalty Programs

- Design loyalty programs, special discounts, and seasonal promotions to encourage repeat visits.

- Collaborate with third-party platforms (e.g., food delivery apps) to maximize promotional reach.

- Monitor and analyze the effectiveness of promotional activities, adjusting as needed.

7. Content Creation & Storytelling

- Collaborate with photographers, videographers, and designers to produce high-quality visual content.

- Write compelling content that conveys the cultural richness and culinary authenticity of the Turkish dining experience.

- Craft monthly newsletters, blog posts, and behind-the-scenes stories that resonate with the target audience.

8. Customer Relationship Management (CRM)

- Track and analyze customer data to understand preferences and improve personalized marketing efforts.

- Respond to customer reviews and feedback on platforms like Google, TripAdvisor, and Yelp to build a positive image.

- Implement strategies to convert one-time visitors into loyal patrons, such as targeted email campaigns.

9. Community Engagement & Partnerships

- Establish partnerships with local businesses, influencers, and Turkish cultural organizations.

- Attend or sponsor community events to boost visibility and foster local goodwill.

- Engage with influencers and food bloggers for collaborative promotions and reviews.

10. Reporting & Analysis

- Regularly review marketing campaign performance, traffic metrics, and customer feedback to refine strategies.

- Report key insights to management, highlighting successes, challenges, and areas for improvement.

- Use data to justify budget allocations for specific campaigns, events, and platforms.

About ATLAS Bar Singapore:

Nestled in the heart of Singapore, ATLAS is one of the World’s 50 Best Bars and a forerunner to the region’s cocktail culture. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. The ATLAS kitchen provides a supporting food program with a focus on classic European cuisine, delivered with care and attention to detail.

Our venue offers a unique blend of classic charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an eager Commis Chef, ready to learn high level cuisine or an experienced Chef de Partie, to play a vital role in our Main Kitchen by supporting the team in various food preparation and service operations. You will be responsible for assisting our brigade in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

• Assist the Sous Chefs to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.
• Take responsibility and ownership of a station, ensuring proper setup and stocking.
• Prepare mise en place according to established guidelines.
• Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.
• Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.
• Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment?

At ATLAS, we embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality.

Are there other benefits?

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, ATLAS is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

• Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.
• Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.
• Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.