Total 29,252 F&B / Tourism / Hospitality job vacancies

We're hiring! Be part of the awesome BURGS team ！

The Team Member position is responsible for providing exceptional guest service and support, while working closely with the Outlet Manager and other Team Members to maintain operational standards and procedures. This position will require you to performs duties at multiple workstations.

JOB DESCRIPTIONS

• Greet guests with a smile, receive orders and process payments
• Prepare and package food and drink products
• Clean kitchen area, counter and food preparation area
• Clean dining room, restroom and exterior ground
• Unload and stock inventory item as needed
• Clear table after the customers leave
• Customer-oriented with pleasant personality
• Any other tasks assigned

REQUIREMENTS

• Relevant experience in the service/F&B industry is an advantage but not necessary as training will be provided
• Team player in a fast-paced environment and able to work in harmony
• Responsible and maintain positive attitude with a high level of energy at all times
• Self-driven and possess good learning attitude
• Independent and able to multi task
• With Food Hygiene Certificate or related preferred
• Able to work shifts, weekends and Public Holidays

BENEFITS

• Staff discount
• Career advancement
• Statutory Benefits (Annual Leave, Sick Leave, Medical and Dental Claim)
• Meal and uniform provided

“Burgers for the Masses”

At BURGS we are dedicated to serving up quality gourmet burgers at affordable prices.

Minimum 4 years working experience in Udupi vegetarian Cuisine.

Job Description & Job Requirements

Ø Prepare and cook South Indian Udupi-style foods of all types, 1

Ø Monitoring the quality of dishes at all stages of preparation

Ø Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Ø Supervise and coordinate activities of cooks and workers engaged in food preparation.

Ø Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

Ø Check the quality of raw and cooked food products to ensure that standards are met.

Ø Check the quantity and quality of received products.

Ø Demonstrate new cooking techniques and equipment to staff.

Ø Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Ø Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Ø Train and instruct cooks and workers in proper food preparation procedures.

Ø Wash, peel, cut, and seed vegetables.

Ø Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.

Ø To Maintain the Quality and Hygiene of the food and also the Kitchen area.

Ø Must have a minimum 4 years of working experience in Udupi Karnataka Style South Indian Restaurant.

Ø Able to prioritise orders and know how to run a functioning kitchen

Ø Capable of handling Kitchen staff.

Ø Should have good knowledge of Udupi Karnataka South Indian Food recipes, ingredients.

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 5 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

RESPONSIBILITIES:

• Welcoming and seating guests
• Taking food and beverage orders from guests
• Having knowledge of the general wine, beer, and alcoholic beverages the club serves
• Able to give suggestions based on customers' preference
• Always maintain a clean and tidy area
• Handling multiple tables and tasks in an efficient manner.
• Transport is provided
• Assist in any ad-hoc tasks assigned

REQUIREMENTS:

• Provide excellent customer service in a fast-paced environment
• Proactive, team player
• Exceptional interpersonal & communication skills
• Able to work nights, weekends and holidays
• Approachable, with a professional appearance
• Have an eye for detail and understanding guests' needs

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

• Responsible for the daily operations of the department in the absence of superiors.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Planning and organizing daily operational needs.
• Provide functional assistance and direction to the kitchen?s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the food preparation process.
• Check the food items to ensure that food served is of quality standards.
• Prepare daily inventory for food supplies for his/her section.
• Assist the Sous Chef in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.

• Perform the task of order taking and maximize sales opportunities through knowledge of product and suggestions. Ensure accuracy by repeating order to the guests.
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in seating guests.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up
• Perform duties common to all waiters and other duties as may be assigned.
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Take orders, promote the restaurant’s specialties and serve in accordance to the established standards
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clear soiled dishes from the tables to the stewarding area.
• Clean and prepare tables for inflow of guests.

Job Responsibility:

• Assist in administrative work for Housekeeping operations.
• Responsible for the accurate dissemination of information in coordinating the activities of Housekeeping and Front Office as well as the other departments and guests.
• Maintain proper communication with guests as well as ambassadors in Housekeeping and other departments.
• Coordinate with Housekeeping supervisors and Room Attendants all blocking, rushed rooms and necessary information related to housekeeping operations.
• Establish priorities of work and repairs to be done and constantly follow-up until work is completed.
• Prepare reports for the room attendants and update room statuses in the computer.
• Maintain records on labour costs, overtime, sick leave, ambassador absenteeism, appraisals, inventories, special cleaning, room inspection, Lost & Found items and room assignments.
• Check daily operational reports- Supervisor, Room Attendants and Amenities.
• Ensure that Room Attendants’ cleaning quota, linen count and missing items are accurate.
• Ensure that ambassador rosters are accurate and covers all areas.
• Initiate special cleaning assignments and ensure that they are carried out according to plan.
• Check all rooms blocked for VIP arrival / in-house / long-stay guests.
• Spot check on vacant & occupied rooms. Compile chart to ensure all rooms are checked within a month.
• Assist with the control of guestrooms & public areas supplies.
• Ensure that all equipment & machines issued are returned in good condition.
• To carry out monthly inventory procedures for all housekeeping supplies and equipment.
• Report any irregularities and give suggestions for improvements to the Executive Housekeeper.
• Coordinate monthly meetings for supervisors.

Position Requirements:

• Previous experience in housekeeping is preferred
• Sound knowledge of Opera, preferred.
• Good computer skills, word, excel and powerpoint.
• Excellent time management, organisational skills and ability to work autonomously.
• Able to take ownership of guest complaints and follow through with a resolution with the support of the supervisors and manager.

Job Responsibilities:

• Service, repair and maintain all mechanical and electrical such as fan coil units, air handling units, electrical equipment, fire equipment, plumbing equipment, laundry equipment, guestroom technical systems and all other technical equipment throughout the hotel
• Carry out planned maintenance programmes for servicing
• Maintain daily log sheets for recording of temperatures and pressures of all air conditioning chillers, freezers and cold rooms and changing of temperature recording charts
• Check all mechanical and electrical systems on equipment inclusive of servicing and checking of system control circuits
• Assist to reduce workloads of other technicians
• Assign as fire fighter’s role during emergency periods
• Assist in keeping workshop areas, plant room and other machinery rooms clean at all times
• Carry out shift duties, split shifts or when called upon to perform odd duties if required

Job Requirements:

• Good analytical and problem-solving skills
• Able to work rotating shifts and on weekends/public holidays

Job Responsibilities:

• Sell, register and assign rooms to incoming guests, ensuring that registration cards are properly filled up. Check out departing guests based on the established procedures
• Inform other Departments and Outlets of arrivals, room changes checkouts and special arrangement
• Handle all guest enquiries referred to them either over the telephone or personally
• To action on requests or requirements of incoming guests to ensure guest satisfaction and smooth operation
• Maintain a friendly, neat, pleasant and professional image to guests
• Provide courteous services to guests and responds promptly and tactfully to guest’s complaints, requests and enquiries
• To be kept informed of all functions, events, and promotions going on in the hotel
• Handle simple function of cashiering based on the established procedures
• Welcome and escort guests to room. Explain in room features and facilities

Job Requirements:

• Positive attitude and team player
• Good communication and public relation skills

Job Responsibilities:

• Supervise and provide direction for overall, day to day operations and administration of the Concierge section
• Ensure that all arriving and departing guests are promptly attended efficiently
• Coordinate and liaise with the Chief Concierge as required for day to day operations which will include reporting of any guests complaints / problems that are related to Concierge section for the final jurisdiction as to its manner of handling should this be required
• Luggage, equipments (e.g. Trolleys) must be arranged in an orderly manner and not cause obstruction. Signboard, page board and other operating equipment must be presentable and in functioning order
• Any issues / complaints must be given top priority, handled and resolved to guest satisfaction in the quickest possible time. Any decision or action taken must also be in the hotel’s interest and according to established policies and procedures

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Accuracy in administrative duties

Job Responsibility:

• Responsible for the daily operations of the department in the absence of superiors.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Planning and organizing daily operational needs.
• Provide functional assistance and direction to the kitchen?s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the food preparation process.
• Check the food items to ensure that food served is of quality standards.
• Prepare daily inventory for food supplies for his/her section.
• Assist the Sous Chef in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.

Position Requirements:

• Minimum of 3-year experience in the relevant field.
• Passionate, energetic and self?motivated individual who can deliver exceptional performance.
• Excellent culinary and organizational skills.
• A team player with communication and interpersonal skills.

Job Responsibilities:

• Assist Banquet Operations (BOP) Managers in the implementation of the specific objectives and strategies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist the BOP managers in implementing the Hotel and Banquet policies, procedures and standards as spelled in the F&B Operations Manual and provide feedback for improvement
• Assist the BOP managers in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section
• Support the BOP section to achieve (or exceed) set standards, monthly budget targets and keep the brand promise. This includes promoting the revenue generation initiatives and managing all sectional expenses
• Provide leadership for the BOP section in the absence of the BOP Managers

Job Requirements:

• Positive attitude and team player
• Service-oriented
• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Able to work in a team and independently

Job Description

• Provide a warm welcome to guests with appropriate introduction.
• Coordinate guest requirements with other departments and follow up to ensure all queries are handled to maximum satisfaction.
• Collect any information about guests’ plans, pre-reservation services, special dietary requests, allergies or other safety conditions and coordinate with concerned departments to ensure guest experience is memorable.
• Ensure guest details are well checked and input into the system.
• Check all information on registration card and cross check with correspondence for accuracy.
• Ensure all guest documents are filled, registered and confirmed by the resort management.

Requirements

• Strong team mentality, and willingness to be of assistance as required.
• Able to work rotating shifts including weekends and public holidays
• Must be able to stand for long periods of time.

Job Responsibility:

• Clean the kitchen areas
• Wash cutleries and ensure sufficient supplies for daily usage.
• Clean the kitchen equipment periodically as scheduled.
• Handle storage of cutleries carefully and systematically to avoid breakages.
• Remove garbage to the designated garbage disposal area.
• Understand all the chemicals in the department and what they are for.
• Report to the Supervisor any potential hazard and/or breakages.
• Comply with all safety and hygiene standards.
• Undertake any other related task/duty/assignment that may be given by the supervisor.

Position Requirements:

• Has the aptitude and willingness to undertake further development with Sofitel.
• Physically fit and able to stand for the duration of a shift (8 hours)
• Organises time and work efficiently
• Willingness to work evenings, weekends and public holidays as part of the job role.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Effective verbal communication skills, English essential.
• Initiates contacts and establishes rapport easily
• Ability to work autonomously and as part of a small team.
• Works under pressure without negative impact.

Job Responsibilities:

• Set-up, dismantle, store, maintain, handle and use of all products and resources required for STW according to set standards. This includes the tidiness and cleanliness of all work and service stations
• Receive, report and provide feedback for improvement of products and services
• Participate in Hotel events and regular communication sessions by the Hotel or STW (e.g., STW briefings, Hosts events)
• Complete STW initiatives to achieve or exceed monthly budget targets
• Contribute in building a conducive and productive working environment and a strong section team

Job Requirements:

• Good Team Player
• Willing to work rotating shifts
• Willing to work on PH and weekends

Job Responsibilities:

• Clean both bed and bathroom, change and count used linen daily, replace guest-supplies and vacuum room-carpet daily (according to ABC’s of Housekeeping)
• Clean and stock up work trolley daily
• Attend to guest requests immediately
• Report any discrepancy room to Housekeeping Department

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment
• Meeting deadlines

We are hiring restaurant cooks, chefs, team leaders, waiters, waitress and part-time F&B service Crews. Come join us!!

If you enjoy bringing smiles to customers

through good food and service, come join our new western contemporary restaurant and grow as a team together. Training will be provided.

Good prospect for career advancement for our new team. Expansion plan for more future outlets. Feel free to contact us for a chat.

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

Job Responsibilities:

• Examined guests items for tears, stains, missing accessories etc. and owners are notified of it. If some are due to processing, then ensure these ar rectified or replaced
• Properly mark and sort guests items for washing and drying or for dry-cleaning
• Properly clean and pack guests items according to corresponding laundry list
• Promptly and efficiently collected and delivered guests items
• Carry special instruction from guest to staff concerned for proper action
• Check and inspect quality of laundry and dry-cleaning items being processed and special instructions are carried out
• Handle laundry billing and posting through computer and balance up accurately

Job Requirements:

• Positive attitude and team player
• Service-oriented and guest-oriented
• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership
• Able to work in a team and independently

Job Responsibilities:

• Vacuum Carpets / Corridors on rotation
• Dry and wet mop floors on schedule
• Machine Scrub and polish floor
• Clean all fixtures, mirrors, glasses, planters, ashtrays etc
• Collect and deliver soiled and clean linen to the floor pantries
• Report broken fixtures, equipments and furnitures immediately
• Attend to rest rooms as assigned and clean function rooms
• Collect cleaning and guest supplies from store
• Clean and maintain the working tools, equipments and machineries

Job Requirements:

• Meticulous with an eye for details
• Able to work in fast-paced environment

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

Job Overview:

As a Captain at Hotel Miramar, you will play a pivotal role in ensuring an exceptional dining experience for our guests. You will lead the service team, oversee daily operations, and uphold the high standards of service and hospitality that define Hotel Miramar.

Responsibilities:

1. Leadership and Coordination:

- Lead and inspire the service team to deliver exceptional customer service.

- Coordinate and communicate effectively with kitchen staff, ensuring seamless collaboration between front and back of house.

2. Guest Service:

- Greet and interact with guests to create a welcoming atmosphere.

- Ensure prompt and courteous service, addressing any guest concerns or special requests promptly.

3. Order Management:

- Oversee the accurate and timely communication of orders to kitchen staff.

- Verify the quality and presentation of dishes before serving to guests.

4. Menu Knowledge:

- Possess in-depth knowledge of the menu, including ingredients, preparation methods, and daily specials.

- Assist guests in making informed choices by providing recommendations and answering queries.

5. Training and Development:

- Train and mentor service staff, ensuring they understand Hotel Miramar's service standards and protocols.

- Foster a positive and collaborative team environment.

6. Quality Control:

- Conduct regular inspections of the dining area to maintain cleanliness, order, and ambiance.

- Ensure compliance with food safety and hygiene standards.

7. Guest Engagement:

- Anticipate guests' needs and create a personalized experience.

- Collect feedback and address any concerns to enhance overall guest satisfaction.

8. Shift Management:

- Effectively manage shifts, including staff scheduling and task delegation.

- Adapt to a dynamic work environment, including weekends and holidays.

Qualifications:

- Previous experience in a Captain or supervisory role within the hotel or upscale restaurant industry.

- Exceptional communication and interpersonal skills.

- In-depth knowledge of food and beverage operations.

- Familiarity with hospitality software and point-of-sale systems.

- Strong leadership and team management abilities.

Education:

- Minimum GCE 'O' level or equivalent. Hospitality management or related qualifications are a plus.

Certifications:

- WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures (Must-Have).

- Additional relevant certifications are advantageous.

Benefits:

- Competitive salary.

- Health and wellness benefits.

- Professional development opportunities.

How to Apply:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 Jan 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

As a Director of Sales & Marketing, you are responsible to lead all aspects of Sales and Marketing strategies, overseeing the planning and development of marketing plans to drive the highest possible sales performance, so as to ensure the room revenue is met.

• Produce Strategies and action plans to ensure revenue objectives and KPIs are achieved.

• Review self and team performance, analyse failures, develop marketing plans

• Create and develop special events and sales blitzes to showcase the hotel

• Review monthly reports and sales forecasts to analyse current and future market trends, develop activities to increase market share and ensure that actual sales meet or exceed goals.

• Work closely with the Revenue Management team to ensure effective use of revenue management systems to maximise revenue opportunities.

Pre-requirements

• Minimum 5 years of relevant experience and track record as a Director of Sales and Marketing

• A degree or diploma in Business Administration, Marketing or a related field is required

• Proven leadership ability to influence, develop, and empower employees to achieve objectives with a team approach

• Excellent communication skills, strategic planning skills, outgoing, mature and organised

• International strategic sales and marketing experience