Total 899 F&B / Tourism / Hospitality job vacancies in tanjong pagar central singapore

Benefits:

• Flexi-benefits
• Duty meals
• Certified On-the-Job Training Centre
• Birthday leave & F&B voucher

Operations:

• To ensure that all VIP arrival rooms are checked and amenities are replenished in the rooms prior to the guest’s arrival
• To welcome and bid farewell to all VIP guests
• To develop and maintain close business contacts with house guests and to provide personalized service whenever possible
• Attend to guests’ requests and thoroughly investigate guest complaints
• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department
• Support the Reception team in relation to KPI achievement, upselling targets, My Millennium sign ups and Revinate scores
• Assist DM with regard to complaint handling.

Guest Services:

• Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner
• To deal with irate guests and find ways to resolve issues to the guests’ satisfaction
• To serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale
• To lead as a role model in terms of service and Revinate scores.

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.

THE ORGANISATION

B Lab is transforming the global economy to benefit all people, communities, and the planet. A leader in economic systems change, the B Lab global network creates standards, policies, and tools for business, and certifies companies—known as B Corps—who are leading the way. B Corps use profits and growth as a means to a greater end: high-quality job creation, reduced inequality, healthier, regenerative environments and stronger communities. To date, this global community includes over 9,00 B Corps in 162 industries and across 102 countries. In addition, over 280,000 companies are managing and advancing their impact with B Lab frameworks such as the B Impact Assessment and the SDG Action Manager, to help companies take action on the UN Sustainable Development Goals (SDG).

Established in 2022, B Lab Singapore (SG) is excited to be a key Asian partner for this global movement. We aim to expand the community of Certified B Corps and ensure that the B Corp Movement is game-changing, inspiring and inclusive in a global context. As the nexus for the world’s most vibrant economies, B Lab Singapore is well positioned to grow, promote, enable, connect & empower the community of B Corps in the region.

THE ROLE

B Lab SG is looking for a dynamic and purpose-driven Executive Director to helm B Lab Singapore and lead systems change. The Executive Director will provide visionary leadership and strategic direction for B Lab, ensuring the organization’s mission and goals are effectively advanced. The Executive Director will report to the Board of Directors, work closely with B Lab Global, and build enduring relationships with key stakeholders to drive B Lab’s strategic initiatives, expand its impact, and secure financial sustainability.

As an agent of change, you will be a persuasive and inspiring leader with a depth of commercial and social innovation experience and a passion for B Lab’s mission. The successful candidate will be a dynamic and entrepreneurial leader with a focus on:

· External-facing engagement and communications

· Delivery on strategy and financial KPIs

· Leadership and team management

· Business development and movement building

· Contributing to a global movement

Roles & Responsibilities include :

1. Strategic Leadership:

o Develop and implement B Lab’s strategic plan, in collaboration with the Board and executive team

o Ensure alignment between B Lab’s mission, strategic priorities, and operational activities.

o Advocate for B Lab’s mission and values with policy makers, the business community, intermediaries and civil society

2. Operational Management:

o Lead and support the executive team, fostering a culture of collaboration, innovation, and accountability.

o Oversee day-to-day operations, ensuring the organization runs efficiently and effectively.

o Manage organizational resources, including financial, human, and technical assets, to achieve strategic goals.

3. Program Development and Impact:

o Oversee the development, implementation, and evaluation of B Lab Singapore’s programs and initiatives.

o Ensure that programs align with organizational goals and effectively address stakeholder needs.

o Measure and report on the impact of B Lab’s programs and activities.

4. Fundraising and Financial Oversight:

o Develop and execute fundraising strategies to support B Lab’s programs and initiatives.

o Cultivate relationships with donors, sponsors, and partners to enhance financial sustainability.

o Oversee the preparation and management of the organizational budget and ensure financial health.

5. Board and Stakeholder Engagement:

o Act as the primary liaison between the Board of Directors and the executive team

o Provide regular updates to the Board on organizational performance, challenges, and opportunities.

o Engage with key stakeholders, including B Corporations, investors, and policy-makers, to advance B Lab’s mission.

o Ongoing management of the relationship with B Lab Global and liaising effectively with B Lab Global and partners to ensure aligned strategy and sharing of best practice

6. Advocacy and Public Relations:

o Represent B Lab at public events, conferences, and media engagements.

o Promote B Lab’s mission and values through strategic communication and advocacy efforts.

o Enhance B Lab’s visibility and reputation as a leader in the global movement for business as a force for good.

Skills, Attributes and Experience

With the mindset that business is a force for good , you will be an experienced, high-energy, entrepreneurial personality with a track record of success and a passion for making a positive impact. The role requires flexibility to attend after-hours events and conference calls. Ideally, you will possess:

· Proven record in a senior leadership role within a business, nonprofit organisation, sustainability or impact management role.

· Demonstrated commitment to B Lab’s vision to redefine success in business

· Excellent fundraising, financial management, and budget oversight skills.

· Experience working with boards of directors and diverse stakeholder groups.

· Passion for positive impact, and a commitment to advancing business as a force for good.

· High energy, emotional intelligence, entrepreneurial personality capable of working in a start-up environment

· Relentless problem-solving skills

· Strong, charismatic public speaking and persuasive writing skills

· Existing networks and capability to develop high-quality partnerships with governments, foundations, philanthropic bodies and HNWI

Education and Experience:

· Experience with B Corp experience either as an entrepreneur/senior executive leading a company to B Corp certification or as an analyst consulting with a companies on the B Corp journey.

· At least 10 years of senior management experience, with a track record of successful leadership and organizational growth.

· Experience with sustainability standards, impact frameworks and B Corp Certification is a must

How to Apply:

Interested candidates should submit a resume and a cover letter outlining their qualifications and vision for the role to HR@sg.bcorporation.net

B Lab is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. More about B Lab SG at www.bcorpsingapore.org

1. Position Summary

Housekeeping Supervisor is responsible for supervising the activities of housekeeping attendance to ensure well-maintain guest room and public area. Next in position to Assistant Housekeeper, candidate has to be able to handle overall housekeeping operation when Assistant Housekeeping is not around.

2. Responsibilities

Operations

• Assign jobs to cleaner, monitor cleanliness, progress and team performance
• Conduct daily inspections of all public areas (restrooms, lobby, hallways, stairways, offices, landscape, function rooms, etc…) in order to ensure all areas of the hotel are cleaned to standards
• Must have experience and knowledge of Floor Care to include marble and carpets
• Must be able to plan and schedule for periodic deep cleaning, marble restoration and carpet shampooing incl. guest rooms
• Must be able to plan, schedule and train new housekeeping attendant especially in term of machine handling
• Supervise & coordinate pest control, flowers & plants
• Oversees daily activities of the overnight cleaning
• Stock inventory and order
• Follows and teaches all required safety and standard operating procedures
• Interacts with customers when necessary
• Able to handle simple internal correspondence, eg. Lost & found, departmental email reply
• Works weekends, holidays, rotating shifts and long hours during peak season when there is a lot of function
• Assist and provide idea of festive hotel decoration when necessary
• Be able to standby and offer help to room side whenever is needed
• Acts as a role model to other Service Company employees

Guest Service

• Able to communicate and handle minor issue arise from guest

Administration

• Able to prepare morning assignment to housekeeping attendant
• Stock ordering & inventory
• Basic knowledge of Microsoft is require

Title: Administrator (Accounting Experience)

We will only interview candidates who fill in the form on this link: https://tinyurl.com/mayajobad1. Please submit this form in addition to applying on Mycareersfuture.

Schedule: Monday - Friday, 9:00 AM - 5:00 PM

About the Role:

We are seeking a reliable individual who is able to work independently to join our dynamic team.

Key Responsibilities:

1. Provide comprehensive administrative support and coordinate tasks with local/international counterparts

2. Maintain accurate financial records, including but not limited to: (a) invoice preparation and processing; (b) payroll administration; (c) maintenance of full sets of accounts (general ledger, trial balance, balance sheet, profit & loss statements, etc.)

3. Handle written correspondence and phone communication, perform data entry, and provide ad hoc translation between English and Mandarin language

4. Other ad hoc tasks as directed

Location:

- We will move to 79 Anson Rd 079906 in Dec 2024

Qualifications:

- Diploma or higher in a relevant field

- Minimum 2-3 year of experience in accounting and admin

- Fluency in English and Mandarin language (written and spoken)

- Reliable, ability to work independently, strong initiative

- Strong administrative and organizational skills

- Excellent time management and multitasking abilities

- Proficiency in Microsoft Office suite

- Experience with QuickBooks is an advantage

What We Offer:

- Salary will commensurate with experience up to S$4,500

- Opportunities for professional growth and skill development

- Collaborative and supportive team culture

- Tools and support for effective remote work

How to Apply:

We will only interview candidates who fill in the form on this link: https://tinyurl.com/mayajobad1. Please submit this form in addition to applying on Mycareersfuture.

We are an equal opportunity employer and value diversity in our workplace. The purpose of language skills required (if any) is to work with counterparts who do not speak English. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, or disability status.

Job Description

• Ensure cleanliness and hygiene of the department and tools

• Ensure all 5S and HACCP requirements are adhered to

• Undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions

• Undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management

• Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Chief Chef

• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld

• Ensure all policies and procedures of the company are followed accordingly

• Assist with the hiring process by identifying and selecting candidates for junior positions

• Any other jobs or duties assigned by the Chief Chef from time to time

JOB REQUIREMENTS:

• Higher Nitec in Culinary Arts/ Bachelor’s Degree in Hospitality or any related field

• Fresh Graduates are welcomed to apply too

• Possess good working Attitude

• Team player with good interpersonal communication skills, positive attitude, enthusiasm, and initiative

(Proficient in English & Mandarin language is preferred)

Job Description:

1. Social Media Management

• Assist the marketing team in developing and managing a compelling and engaging social media content strategy for the Group’s platforms.
• Explore new platforms to increase online engagement and visibility.
• Maintain, monitor, and engage in social media community discussions.

2. Digital Marketing Support

• Support the development and management of attractive email campaigns and promotional materials to boost sales and drive traffic to the website and social media platforms.
• Monitor, collect, and analyze data from digital marketing platforms (e.g., impressions, unique visits, followers, link clicks, weekly sales).
• Assist in planning and executing online advertising campaigns (e.g., Google Ads, social media ads) to maximize reach and conversions.

3. Market Research and Trend Analysis

• Identify and report on digital marketing trends and market activities.
• Conduct competitor analysis to keep the brand competitive and up-to-date.
• Propose potential media and marketing campaigns and partnerships.

4. eCommerce and Website Maintenance

• Assist in the maintenance and updates of marketing and eCommerce platforms (e.g., website, Oddle, Deliveroo).
• Update website content and copy, ensuring consistency across all brand websites and web stores.
• Assist with menu changes and updates.

5. Visual Content Development

• Collaborate with the Photographer/Graphic Designer to create attractive visual content for email campaigns and ads.
• Support the development of marketing materials, including brochures, banners, and other collateral.

6. Campaign, Calendar, and Collateral Management

• Support the development of engaging electronic direct mail (EDM) campaigns and promotional materials.
• Manage monthly social media and marketing calendars, including content scheduling, promotional timelines, and event coordination.
• Assist in planning and organizing marketing events, product launches, and brand activations.

7. Coordination and Collaboration

• Coordinate with media and third-party marketing partners for promotions, event advertisements, and write-ups.
• Work closely with management to achieve business goals and develop consistent messaging across brands.
• Support brand partnerships and represent all brands in relevant initiatives.

8. Administrative Support

• Assist in managing marketing budgets, tracking expenses, and reporting on campaign performance.
• Handle administrative tasks such as calendar management, meeting scheduling, and preparation of marketing reports.

9. Other Responsibilities

• Handle additional tasks as and when assigned, ensuring effective support to the marketing team in strategic planning and execution.

Requirements:

• Diploma or Degree in Marketing, Communications, or related field preferred.
• Experience or internship in digital marketing or social media management is an advantage.
• Familiarity with eCommerce platforms and content management systems.
• Strong organizational skills with the ability to manage marketing calendars and multiple tasks efficiently.
• Proficiency in using social media platforms, analytics tools, and online advertising platforms.
• Strong written and verbal communication skills.
• Ability to work collaboratively in a team environment.
• Fresh graduates with no experience are welcome.
  

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

(Proficient in English & Mandarin language is preferred)

Job Description:

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description

• Select, wash and cut vegetables

• Prepare sufficient ingredients for operations use

• Wash, portion and store ingredients accordingly

• Maintain a sanitary environment at the kitchen area

• Ensure that all activities conform to HACCP & 5S requirements

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance
• Proficient in English & Mandarin Language is preferred

Job Description

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

• Manage the restaurant’s budget and forecasts to meet or exceed management expectations

• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

• Oversee the daily operations of the restaurant

• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

• Supervise food and operational safety to ensure a comfortable environment for the customers

• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

• Control labour through effective manpower scheduling and monitor leave of staff

• Actively involved in hiring process by identifying and selecting candidates for junior positions

• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

• Handle all restaurant administrative duties

• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry

• Possess sound leadership qualities and ability to manage service staff

• Excellent communication & interpersonal skills; able to build lasting relationships with guests.

• Possess good organizational and management skills; able to lead and inspire staff

(Proficient in English & Mandarin is preferred)

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.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

New concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Sous chef skills requirements according to in house policies, at leat 5 years of experience

Assisting the chef de cuisine for all the key tasks

Apply for interview

New concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

New concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interviewNew concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

We are looking for experienced Chef de Rang / Head Waiters to join the front-of-house team for our new concept opening at the end of the year.

Responsibilities:

• Manage service from breakfast to lunch.

• Lead and guide the team to ensure high standards of service.

• Enhance guest experiences with professionalism.

Job Details:

• Monday to Friday Breakfast & Lunch only

• Saturday & Sunday Off

• In house staff meal included

• Salary based on experience.

Requirements:

• Previous F&B experience is required.

• Strong leadership and communication skills.

Be part of our innovative new concept, brought to you by a Michelin-starred team known for excellence in wines.

How to Apply: Send your resume. An interview is required.

Chef de partie for garde manger / meat and fish station / Pastry

Only Dinner service - Working hours 2pm onwards - 2 days off per week

• Responsible of the station

• Consitancy & quality control regarding Michelin star quality standards

• Responsible of the food elaboration & wastage optimisation

• Working alongside with the sous chefs and chef de cuisine , report daily stocks

• Responsible of orders from the station

• Attitude, profesionalism, and well behaviour with others kitchen staff to ensure happy ambiance

We are looking for enthusiastic Waiter/Waitresses to join the front-of-house team for a new concept opening at the end of the year.

Responsibilities:

• Assist with service from breakfast to lunch during morning shifts.

• Support the team in providing excellent guest experiences.

Job Details:

• Monday to Friday Breakfast/Lunch only

• Saturday & Sunday off

• Salary based on experience.

Requirements:

• Previous F&B experience is recommended but not required.

• A positive attitude and willingness to learn in a fast-paced environment.

Join us at our exciting new concept, part of a Michelin-starred establishment recognized for its wine expertise.

How to Apply: Send your resume. An interview is required.

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

About Us

Tucked away in a charming shophouse on Neil Road, we offer a delightful fusion of French and Japanese-inspired pastries. By day, indulge in our intricate french-inspired mousse cakes and curated tea pairings. As night falls, we transform our pâtisserie into a sanctuary of elevated plated desserts and unique tea cocktails.

Our travels to cake kingdoms abroad have taught us that the best flavours are when they are in season. That’s when you get the best, the richest and the most bombardistic explosion of flavours in your mouth. That’s why sometimes we switch up our menu because we only want the best taste in our customers’ bellies.

Our brand story

The sight of a rainbow brings instant smiles. And that’s what we at Arc-en-ciel (pronounced as “ar-kon-see-ell”, means rainbow in French) hope for you too. Indulge in our sweets that will bring big happy smiles on your faces. Because that’s why we do what we do, and hope to bring more smiles in your lives through us.

Our motto

Big happy smiles on your faces with a brightness in your eyes. That’s what inspires us to do the things we love - sweets with a whimsical touch that’s both amazing to look at and taste.

If you are like us who love being in the happy cake business, and want to be part of a team that does what they do because of what it means for our customers, we’d like to welcome you to be part of our little team that lives for belly smiles.

Your day to day

• Work closely with chef owner for the daily productions, preparation and presentation of menu items
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Able to work on given tasks independently with precision and high quality
• Able to work in an efficient and timely manner
• Establish and maintain effective employee working relationships
• Monitor, check and receive ingredient stock
• Able to work on weekends and night shifts
• Opportunity to create new items on the menu
• Opportunity to be converted to full timer

What we need from you

• 1 year related experience in a cake shop of similar capacity will be good but not necessary as training and guidance will be provided
• Valid Food Safety Level 1 certification as required by Singapore Food Agency (SFA)
• Great communication skills
• Meticulous with an eye for detail
• Highly motivated and responsible individual
• Able to multi-task and ability to handle stressful situations
• A willingness to learn as you go
• Able to take feedback well and takes own measures to improve
• Only Singaporeans can apply

What we offer

• 44-hour working week
• Workplace insurance
• Opportunity to grow your passion
• Support to build an exciting career ahead

Mon to Fri: 9am to 6pm

Job descriptions

Corporate Sales:

• Manage existing corporate accounts and establish relations/acquire new corporate clients to increase the market penetration.

• Develop new business channels consistent with the brand positioning through other companies / business channels. (ex. hotels, corporations, retailers)

• Process sales orders, calculate cost in order to maintain’ company margins and manage stock on hand for Singapore

• Handling B2B sales order from customer, including the arrangement of warehouse packing, delivery and related document preparation.

• Manage and submit quotations and organize proposals to customers independently.

• Manage and organise Corporate Gelato Kart Service and chocolate events with corporate customers.

• In charge of liaison with Shopping Malls’s Marketing team and redemption programs with Merchants for sales opportunities (seasonal gifting pitches) and for cross promotions.

• Responsible for client credit collection and for the overall invoicing process.

• Responsible for enquiries from corporate communications channels (website and social media)

Wholesales Sales:

• Work closely with the existing wholesalers/distributors and support the growth to reach the Sales target.

• Negotiate sales deal and ensure the implementation of our sales strategy.

• Provide timely commercial proposal and proactively look for new clients suitable to company positioning in assigned.

• Build effective account relationships.

• Monitor client’s credit status and review with Finance team.

• Consistently perform market research including proposed assortment, price and merchandising

Requirements:

• Candidate must be proactive and creative, able to purse new ideas to meet sales target.

• 1-2 years’ experience in Wholesales/Corporate sales (Retail or F&B business is preferred)

Restaurant Noa is looking for General Manager who can oversee the restaurant operations and plan and execute development startegies.

Restaurant General Managers play a key supervisory role, providing leadership and decision-making for the restaurant.

Job duties include:

• Recruiting, hiring and training all restaurant staff, including servers and hosts
• Scheduling employees to ensure shifts have proper coverage
• Streamlining the restaurant processes to improve the guest experience
• Monitoring restaurant finances, including sales and expenses
• Enforcing food handling regulations and other guidelines to increase guest safety
• Promoting the restaurant and finding ways to bring in more customers
• Handling customer complaints
• Completing necessary paperwork, such as sales, inventory and staff attendance reports

Requirements:

- Bachelor degree

- Relevant experience at least 3 years

- Good track records and recommendations from previous work places

- Creativity and flexibility

• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurant’s needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurant’s expectations
• Interact with diners and build positive rapport with different types of people