The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Administer purchasing and receiving procedures.

~ Apply principles of culinary science.

~ Apply principles of food chemistry.

~ Apply principles of food psychosociology.

~ Apply principles of gastronomy.

~ Implement loss/risk prevention.

~ Innovate with new culinary ingredients.

~ Interpret culinary nutrition.

~ Manage compliance with food and beverage hygiene policies and procedures.

~ Manage cost and quality controls.

~ Manage culinary operations.

~ Manage food & beverage operations.

~ Manage inventory control system.

~ Manage site/outlet and equipment maintenance.

~ Master cook and chill methods.

~ Master recipes from various cuisines.

~ Perform culinary application and techniques.

~ Plan and develop menus for food service establishments.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Assistant General Manager to join our pre-opening team.

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Ideal Candidate:

• Relevant certifications or degrees in hospitality management or a related field.
• Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• Financial acumen and experience in budget management.

KEY OBJECTIVES & DELIVERABLES.

Financial & Accounting

• Perform month-end closing activities including management reports, operational report
• Liaise with respective stakeholders for timely and accurate data submission.
• Assist in the day-to-day accounting operations, including invoicing, payment approvals, and month-end closing processes;
• Ensure proper documentation and record-keeping;
• Work with F&B Operational team to clear unbilled.
• Investigate and resolve customers’ inquiries, including resolving collection and payment discrepancies.
• Review financial data on the accounting system to ensure accuracy and completeness
• Daily extraction of bank statements
• Weekly review of employees claims, send chaser when necessary
• Raise payment request in bank portal
• Responsible for intercompany reconciliation and reporting

Administration

• On-boarding of new suppliers and clients
• Document Preparation: Prepare and edit correspondence, reports, presentations and other documents as needed.
• Archiving, filing, scanning and printing documents
• To support ad-hoc duties and projects as assigned

We are looking for an ambitious and talented Senior Chef De Partie to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience of relevant position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will assist Sous chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Key Responsibilities:

– Campaign Development & Execution: Assist in planning, implementing, and managing marketing campaigns across various platforms, including social media, email, and digital advertising.

– Content Creation: Work closely with designers to produce compelling content for social media, websites, and other channels, ensuring alignment with brand guidelines and client goals. Assist with digital marketing content production, such as video making and editing, poster designs, and email marketing designs

– Digital Marketing: Monitor brands online presence, example: website rankings to improve organic search visibility, generate engaging content to captivate target audiences

– Market Research & Analysis: Conduct market research to identify trends, customer insights, and competitor activities. Use data to inform and optimize marketing strategies.
– Client Relations: Build and maintain strong relationships with clients, acting as a key point of contact to ensure that campaigns meet their objectives and deliverables.
– Performance Monitoring: Track and report on campaign performance using analytics tools. Provide actionable insights to improve campaign effectiveness. Monitor campaign performance metrics and KPIs, identifying areas for improvement and optimization
– Collaboration: Work with cross-functional teams, including design, sales, and product development, to ensure cohesive brand messaging and execution.

– Event & Trade Show Support: Assist in organizing and promoting events, trade shows, and product launches.

– Others: Help out when necessary with ad-hoc tasks and expand job scope as the company evolves

Job Requirements:

– Possess minimum Diploma in marketing and communications or a related field with minimum 3 years of relevant experience

– Strong understanding of digital marketing strategies, including SEO, PPC, social media, and email marketing.

– Proven ability to manage multiple projects and meet deadlines.

– Self motivated and results oriented

– Excellent written and verbal communication skills in English.

– Experience working in a fast-paced, agency environment is a plus.
– Good knowledge/experience in B2B marketing strategies is a bonus.

Join Us in Creating Dessert Wonders!

Are you passionate about food? Join us and create magic together in the world of desserts!

We are a unique dessert shop specializing in crafting exquisite and one-of-a-kind traditional Japanese wagashi. Our products are not just delicious but also works of art! We are now looking for young individuals full of curiosity and passion for dessert making. Whether you have experience or not, we are here to help you learn and grow.

Here, you'll learn unique dessert-making techniques and work with like-minded teammates to create amazing dessert masterpieces! Our shop is conveniently located near Tanjong Pagar MRT and MAXWELL MRT, making it easy for your daily commute. If you live nearby, it’s even more convenient! Our working hours are also flexible—our shop operates from 12 PM to 10 PM daily, and part-time shifts are available for a minimum of 4 hours, giving you ample time to balance work and life.

If you:

Love food and are eager to learn new skills

Want to grow in a relaxed and friendly work environment

Hope to create wonderful things with an energetic team

Then don’t hesitate, join us now!

Working hours: 11:00 AM - 11:00 PM

Work location: Tanjong Pagar

Language requirements: As our products are crafted using traditional techniques and methods, the only individuals currently providing product technical guidance at our new store are our Japanese and Chinese masters, neither of whom speaks English. In this situation, to ensure the proper transfer of knowledge and skills, applicants must be able to communicate in either Mandarin or Japanese.

Positions available:

Ice Beverage Maker - Part-time $8/hour

Wagashi Apprentice - Part-time $8/hour

Wagashi Chef - Full-time - Negotiate in person

Come experience a fun and unique work environment and learn exceptional new skills!

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寻找热爱美食的你，加入我们，一起创造甜品奇迹！

我们是一家独具特色的甜品店，专注于制作精致且与众不同的传统日式和果子。我们的产品不只是美味，更是艺术品！现在，我们正在寻找对甜品制作充满好奇心和热情的年轻人，无论你有无经验，我们都愿意帮助你学习和成长。

在这里，你将学到独一无二的甜品制作技巧，与一群志同道合的小伙伴一起，创造令人惊叹的甜品作品！我们的店铺靠近Tanjong Pagar MRT和MAXWELL MRT，交通便利，方便你上下班，如果你住在周边那就非常方便。工作时间也非常人性化，每天门店营业时间中午12点到晚上10点，兼职可以最少提供4个小时的工作时间，给你充足的时间平衡工作和生活。

如果你：

热爱美食，渴望学习新的技能

想在轻松友好的工作环境中成长

希望和一支充满活力的团队一起创造美好

那就别犹豫，快来加入我们吧！

工作时间：11:00 AM - 11:00 PM

工作地点：Tanjong Pagar

需要语言：我们将在新加坡开设第一家门店，由于我们制作的产品是传统手艺的果子，门店的技术指导人员将是中国和日本师傅，可以中文，日文会保持良好的沟通

身份需要：冰调配师 - 兼职 $8/小时起

和果子学徒 - 兼职 $8/小时起

和果子师傅(有经验) - 全职 面议

快来体验与众不同的工作乐趣，学习不一样的技能！

RESPONSIBILITIES:

* Prepare and bake all bakery items for the menu and catered events following standardised recipes.

* Savoury food/hot food prep is required as well

* Estimate baking needs, requisition adequate supplies, inventories supplies and keep record of products prepared and used

* Use weights and measures to adjust ingredients in recipes

* Ensure bakery and equipment are maintained according to proper health and sanitation standards

* Do specialised decorating

* Assist in developing and testing recipes

* Assist in planning the bakery menu

* Liaise daily with outlet Chefs to keep open lines of communication regarding guest feedback

* Complete daily checks of all mis en place to ensure freshness and quality standards

* Monitor stock movement and be responsible for ordering on your section

* Monitor portion and waste control to maintain profit margins

* Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

* Follow the company and kitchen policies, procedures and service standards as per applicable

* Follow all safety and sanitation policies when handling food and beverage

* To be flexible and willing to help the restaurant kitchen at busy times if required

* Other duties as assigned

REQUIREMENTS:

* Good communications skills

* Experience in using kitchen equipment

* Understanding of health and safety, and basic food hygiene practices

* Able to multitask and work efficiently under pressure

* Punctual and well disciplined

* Ability to work shift work, evenings, weekends, and holidays

* Only Singaporean

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 head pastry chef 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 day shifts, ranging from 4 to 5 working days per week
• Opportunity to create new items on the menu
• Opportunity to be converted to full time

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

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

• Responsible for the shift operations
• Identify issues or problems ands report and discuss with Senior Sous Chef / Executive Chef for solutions
• Ensure fast and efficient food are prepared for serving
• Train, Orientate ,guide and evaluate Line Chef
• Build and maintain a strong efficient team
• Schedule kitchen roster and deployment
• Test and develop new menu items with Executive Chef
• Assume the duties in production during absence/ in adequate of kitchen staff
• Conduct daily briefing in absence of the Senior Sous Chef/ Executive Chef
• Aware of food cost control and minimize wastage
• Develop new ideas with Junior Sous/ Senior Sous Chef/ Executive Chef
• Monitor the quality, presentation and quantity of all food items before serving
• Keep Junior Sous/ Senior Sous Chef/ Executive Chef aware of all items of interest
• Contribute ideas and suggestions regularly
• Enquire guest satisfaction in food served
• Ensure quality standards in kitchen in relation to sanitation, cleanliness and hygiene
• Ensure all operating equipment / utensils are in good condition
• Ensure front of house dealing with direct guest contact have full knowledge of all food items ,ingredients and methods in which way they were prepared
• Stock inventory and monitoring submit requisition approval before ordering old supplies
• Ensure supplies received are in good conditions and quantities
• Create a sound and strong relationship with all staffs, and help develop their maximum potential
• Assist in developing maximum potential of each kitchen staff
• Maintain good relationship with team members and front of house staff
• Preferably with University Degree
• With Overseas Work Expereince in Japanese and/or European restaurant
• Junior Executives specializing in Food/Beverage/Restaurant Service or equivalent.

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

· Ensures optimum performance of all the above areas

· Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.

· Establishes and maintains effective employee relations and working relationships.

· Ability to work independently and in a team

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

About Us:
We are a family-owned group with a growing presence in the F&B industry in Singapore and the region. Our portfolio includes hospitality assets with in-house restaurants and bar concepts, and a successful food retail business focusing on fresh meat and seafood imported from New Zealand, Australia, and the UK. Our food retail business operates mainly online, but we have plans to expand into a physical retail presence, with potential for regional expansion in Southeast Asia. We are also planning to open a new restaurant and bar concept in Singapore that will leverage our existing supply chain.

Job Summary:
We are seeking an experienced and dynamic F&B Business Development Manager/Director to lead and grow our food retail and F&B businesses. The ideal candidate will manage the daily operations, expand revenue streams, and develop product offerings for both the online food retail and the restaurant/bar businesses. The candidate should have a proven track record in retail and/or wholesale operations, experience in managing teams, and the ability to innovate and execute strategies that address changing market trends.

Key Responsibilities:

1.Online Retail Business Management:

• Oversee the daily operations of the online food retail business, managing supply chain, warehousing, delivery logistics, and customer service.
• Lead and mentor a team of 11 operations and marketing professionals, optimizing performance and efficiency.
• Develop strategies to grow revenue, enhance product offerings, and expand into new market segments, achieving a steady growth rate of 10-20% annually.
• Plan and manage the expansion into a physical retail store, including budgeting, operations, and execution

2.F&B Concept Development and Restaurant Management:

• Lead the launch of a new restaurant and bar concept near Singapore's CBD, focusing on breakfast, coffee, and pastries in the morning, quick and affordable meals during lunch, and a bar area with drinks and finger food in the evening.
• Oversee both the casual dining area, which will serve modern Asian-inspired cuisine, and the bar area for the evening crowd.
• Manage restaurant operations, including hiring and overseeing chefs, kitchen staff, and front-of-house teams.

3.Product Sourcing and Supplier Management:

• Manage existing supplier relationships, including exclusive partnerships, and expand relationships to bring in new products for the retail and F&B businesses.
• Explore cross-promotions and collaborations, leveraging the same products for both retail and F&B businesses to optimize order quantities and reduce freight costs per unit.

4.Ready-to-Eat Meal Expansion:

• Develop and implement plans to expand into the ready-to-eat meal segment using fresh produce from the food retail business.

5.Business Development and Strategic Growth:

• Identify and develop new opportunities for regional expansion, with a focus on growing the business within Southeast Asia when it aligns with the business model and performance in the home market.
• Leverage hospitality assets within the group to create synergies, such as cross-promotions, special dining experiences, or new partnerships.

6.Financial Management and Reporting:

• Work with upper management to develop and manage the budget for the retail and F&B businesses.
• Monitor financial performance and report on key metrics, focusing on both short- and long-term strategies for revenue growth and operational efficiency.

7.Team Structure and Growth:

• Focus on optimizing the existing team structure for both the retail and F&B businesses.
• If new roles are identified, develop a detailed plan and budget for approval.

8.Customer Behavior Adaptation:

• Adapt the business model to cope with shifting customer habits post-COVID, addressing the trend of increased dining out.
• Propose and execute innovative solutions such as enhancing the online shopping experience, offering meal kits, or partnering with delivery platforms.

Qualifications:

• Bachelor’s degree in Business, Hospitality Management, F&B, or a related field.
• Minimum of 7-10 years of experience in F&B management, retail or wholesale operations, with at least 5 years in a leadership role.
• Experience in managing teams,driving revenue growth, and launching new concepts.
• Strong understanding of the F&B industry in Singapore and regional markets.
• Excellent communication, negotiation, and interpersonal skills.
• Ability to travel for product sourcing and supplier management.

Preferred:

• Experience in regional business development within Southeast Asia.
• Experience with both online and physical retail environments.

What We Offer:

• Competitive salary and performance-based bonuses.
• Opportunities for professional growth and development.
• A dynamic, collaborative working environment.
• The opportunity to shape and lead the growth of a long-standing F&B brand.

Required experience and skills:

-Minimum 15 years working experience in F&B.

(*Preferred in japanese fine-dining)

-Assist in develop new menu dishes, preparation

-Able to perform and lead the whole team when head chef not in

-Being responsible for health and safety

-Assisting with determining food inventory needs, stockings, and ordering

-Ensuring the kitchen meets all regulations including food safety, hygiene guidelines

-Understand and familiar in Japanese ingredients

-Able to do procurement for ingredients

-Strong knowledge of cooking methods, kitchen equipment

-Teamwork oriented. Maintain a positive and professional approach with coworkers

Job Highlights

• Comprehensive company insurance coverage
• Flexi-medical benefits
• AWS and variable incentive

Job Responsibilities

Sales function

• Identify, develop and secure new customers to contribute to company’s sales targets and growth.
• Establish and manage relationships to achieve sales KPIs.
• Negotiate business terms with key customers.
• Monitor and analyse industry trends, market conditions and competitor activities supported with data analysis.
• Plan, negotiate and execute marketing and promotion strategies.
• Prepare sales forecast and work with supply chain on order planning from HQ.
• Analyse sales data and prepare relevant reports for management decision making.

Merchandising function

• Lead and manage team of Merchandisers and Promoters
• Plan job scope and schedule for Merchandisers and Promoters.
• Establish and maintain good relationship with outlet personnels to facilitate promotional activities.
• Negotiate with outlet on space buy rental.
• Analyse and evaluate existing and new space buy rental proposal.
• Any ad-hoc duties assigned.

Required Skills:

• Minimum 1-3 years’ experience in modern trade food sales.
• Possess minimum Diploma in Business Administration or relevant course.
• Ability to articulate product and/or value offerings.
• Good in computer skills, particularly excel skills.
• Ability to gather and use data to make inform decision making and persuade others.
• Positive, motivated attitude.
• Ability to work independently, effectively managing time, prioritize tasks and work within deadlines.

HOW TO APPLY:

Interested applicants, please click on “Apply Now” and provide the below details in your resume.

We regret only shortlisted candidates will be notified.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Ding Xin Er

EA Personnel Reg No: R22106669

• Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Perform other reasonable job duties as requested by senior / management.

Job Requirement

• At least 5 years experience as a General Manager in F&B Industry.
• Preferably with working in a fine-dining restaurant
• A passion for and knowledge of wine and beverages
• Strong communication and customer service skills
• Detailed knowledge of food, beverages, and wine
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills

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

We are seeking a dedicated and experienced Restaurant Manager to oversee daily operations, ensure high-quality service, and drive profitability in our establishment. The ideal candidate will have a passion for the food and beverage industry, exceptional leadership skills, and a commitment to delivering an outstanding dining experience.

Key Responsibilities:

•⁠ ⁠Oversee daily restaurant operations, including staff management, inventory control, and customer service.

•⁠ ⁠Recruit, train, and develop staff to ensure a motivated and skilled team.

•⁠ ⁠Monitor food quality and presentation to maintain high standards.

•⁠ ⁠Manage budgets, financial reports, and profitability.

•⁠ ⁠Develop and implement strategies to improve service, increase sales, and enhance customer satisfaction.

•⁠ ⁠Ensure compliance with health and safety regulations.

•⁠ ⁠Handle customer inquiries, feedback, and complaints professionally.

•⁠ ⁠Collaborate with kitchen staff to create menu items and specials.

•⁠ ⁠Maintain a positive work environment and foster teamwork among staff.

Qualifications:

•⁠ ⁠Proven experience as a restaurant manager or in a similar role.

•⁠ ⁠Strong leadership and organizational skills.

•⁠ ⁠Excellent communication and interpersonal abilities.

•⁠ ⁠Knowledge of restaurant management software and POS systems.

•⁠ ⁠Ability to work in a fast-paced environment and manage multiple tasks.

•⁠ ⁠Understanding of food safety and sanitation regulations.

•⁠ ⁠Flexible schedule, including evenings and weekends.

Education:

•⁠ ⁠Bachelor’s degree in hospitality management, business administration, or a related field preferred.

•⁠ ⁠Certification in food safety and alcohol service is a plus.

What We Offer:

•⁠ ⁠Competitive salary and performance-based bonuses.

•⁠ ⁠Opportunities for professional development and career advancement.

•⁠ ⁠A supportive and dynamic work environment.

Application Process:

To apply, please submit your resume and a cover letter detailing your relevant experience to [email protected]. We look forward to welcoming a passionate leader to our team!

Roles & Responsibilities

Past experience as a working Chef

Advanced knowledge of the latest food items

Knowledge on the sanitation and quality control

Portfolio of creating unique dishes

Expert multitasking ability

Ability to run stocktaking and place orders for resupply

Exemplary work ethic in a high-pressure environment

Passion and pride for delighting people with food

Job Responsibilities:

• Manage relationships with existing Key Accounts (local B2B/Korean distributors/Korean B2B or E-commerce) to achieve sales targets and KPIs.
• Identify, develop and secure new customers to contribute to company’s sales targets and growth.
• Negotiate business trading terms with key customers.
• Analyse market trend supported with data analysis.
• Plans, negotiate and execute marketing and promotion strategies.
• Responsible for new product listing and its strategic promotion planning.
• Handle consumer complaints and resolve them effectively.
• Prepare sales forecast and work with supply chain on order planning from HQ.
• Analyse sales data and prepare relevant reports for management decision making.
• Any ad-hoc duties assigned.

Required Skills:

• Minimum 1-3 years’ experience in food sales industry.
• Possess minimum Diploma in Business Administration or relevant course.
• Ability to articulate product and/or value offerings.
• Good in computer skills, particularly excel skills.
• Ability to gather and use data to make inform decision making and persuade others.
• Proven skills to communicate, present and influence credibly and efficiently to external and internal partners.
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Interested applicants, kindly click on “APPLY NOW” or send your resume in MS WORD format to hestia.wong(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Wong Ying Huan (Hestia)

EA Personnel Reg No: R24122431

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

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)

Job Summary:

We are looking for a friendly and efficient Waiter/Waitress to take orders and deliver food and beverages to our customers. The ideal candidate will enhance the dining experience by providing excellent service.

Key Responsibilities:

· Greet and Seat Guests: Welcome customers and guide them to their tables.

· Present Menus: Offer menus and answer questions about menu items, specials, and promotions.

· Take Orders: Accurately record food and drink orders and enter them into the POS system.

· Serve Orders: Deliver food and beverages in a timely manner.

· Customer Service: Check on customers to ensure they are enjoying their meals and take action to correct any problems.

· Handle Payments: Present bills and process transactions.

· Maintain Cleanliness: Keep dining areas clean and tidy at all times.

· Follow Regulations: Adhere to all food safety and quality regulations.

Qualifications:

· Prior experience as a Waiter/Waitress is a plus but not required.

· Excellent communication and interpersonal skills.

· Ability to multitask and work in a fast-paced environment.

· Must be available to work flexible hours, including evenings and weekends.

· Positive attitude and a team player.

Description

Kindly note that Ikea Alexandra operates a Non Halal restaurant.

Candidates will be working as a team in our F&B areas in order to provide top quality service to ensure that customer's receives a positive experience while dining.

ABOUT THE JOB:

- Ensure area of responsibility is well maintained throughout the day – clean, tidy, organized and inviting at all times;

- Contribute to the department’s action plan by taking ownership for my part in its delivery;

- Help and support colleagues when needed and in sharing of knowledge help encourage each other. - Take an active role in my team and co-operate when appropriate with colleagues in other are of the store;

- Be aware of top selling products and ensure they are available or promote alternative when these are unavailable;

- Always looking for more effective ways of working to reduce cost and be cost-conscious;

- Follow and comply with internal rules, policies and daily operational routines regarding issues like quality, food safety as set by manager;

- Ensuring department is safe and customer are always in focus and strive to make them smile- Serve customers behind the Hot line with a smile

- Prepare Hot and Cold dishes assigned

- Ensure products and condiments are stocked up, in good condition and replenished on time

- Other ad-hoc duties as assigned.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

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

Cost Control

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

Hygiene and Sanitization 

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

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

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