Total 29,529 F&B / Tourism / Hospitality job vacancies

• Manage the manufacturing plant operations from warehousing, production, quality control, purchasing and maintenance.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Handle supply chain of raw materials, packaging and machinery for new and existing products.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 5 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

Salary Basic:$3000

Working Days 6 Days (Inclusive weekends & PH)

responsibilities include:

-Ensure customers are served in an efficient and friendly manner

-Cultivate productivity and innovative mindset

-Interact with and serve food to customer

-Follow food and beverage safety and hygiene policies and procedures

-Complete daily checklists to facilitate correct and prompt opening, shift change and closing of

outlets

-Maintain food production and service environment.

-Ensure food and ingredients products are use and sell according to First-In-First-Out and

First-Expire-First-Out guidelines

-Maintain high personal standards in both presentation and work habits

-Prepare and execute food items to our specified recipes and standards

-Light cooking and making of wraps/salads

-Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food

processor

-Manage inventory, ensuring proper stock levels and minimising waste

-Ensure stock control is maintained and rotated

-Correct rotation and labelling of food and ingredients

-Maintain team working and friendly atmosphere

-Follow company security procedures

-Cleaning and maintaining of outlet

-Provide go-the-extra-mile service

- Ensure and maintain hazard free environment

-Respond to service challenges

-Efficient and effective management of line food levels to maintain ongoing service delivery

-Maintain a clean and proper use of uniform

-Manage the customer experience thru different platform, by encouraging social media reviews

and ratings

-Track, reconcile and report all received orders

-Use essential features of a POS (Point of Sale)

OT NA

Annual Leave 7 Days (Pro-rated)

Additional one (1) day’s paid annual leave for

every subsequent twelve (12) months of

continuous service with the Company, subject to

a maximum of fourteen (14) days of such leave.

EA License 23C1570

EA Personnel R1547369

Recruitment Firm By VISI Intergroup Pte. Ltd.

• Food Preparation Support: Assist chefs with basic food preparation tasks, such as chopping vegetables, preparing ingredients, and plating dishes. Measure and prepare ingredients according to recipes and chef instructions. Help in the preparation of salads, sauces, and simple dishes.
• Kitchen Cleanliness: Ensure the kitchen is kept clean and organized at all times. Wash, sanitize, and store dishes, utensils, and kitchen equipment. Clean and sanitize work surfaces, kitchen equipment, and floors in accordance with hygiene standards. Dispose of kitchen waste properly and manage recycling as needed.
• Equipment and Inventory Management: Assist in receiving and storing deliveries of food and supplies. Ensure that food items are stored properly and maintain an organized storage area. Monitor stock levels and report any shortages to the Head Chef or Kitchen Manager.
• Health and Safety: Follow all health and safety regulations, including proper food handling and storage procedures. Assist in maintaining a safe working environment by adhering to all kitchen safety protocols. Report any potential hazards or equipment issues to the Kitchen Manager.
• Additional Support: Assist in setting up and breaking down kitchen stations as needed. Perform any other duties as assigned by the Head Chef or Kitchen Manager to support the efficient running of the kitchen.
• 6 days work week
• Singaporean Only

If interest please email resume to [email protected]

Restaurant Captain/Up to $2,400 + AWS

Benefits:

• Basic Salary up to $2,400 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Captain located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for overseeing the operation of assigned F&B outlets, ensuring that service operations run smoothly and efficiently. They will maintain high standards of customer relations, addressing complaints and queries satisfactorily. The manager will ensure the outlet is properly set up for service and that operations minimize wastage, breakage, and spoilage. They will apply effective selling techniques to exceed guest expectations and drive revenue. Additionally, the role involves overseeing cash and stock control, ensuring all drinks are prepared according to standard operating procedures, and continuously innovating in the creation and presentation of cocktails. Understanding bar and beverage control, recommending food and drink pairings, and training and motivating the service team are also key aspects of the role. The manager may also take on any ad-hoc duties as required..

Qualifications:

• Minimum 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Chin Bee Crescent, Singapore (Boon Lay)

Basic: $5000 to $5200 depending on the experience

Job Requirements

• Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.
• Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.
• Possess knowledge of international standards i.e. FSSC22K, GFSI
• Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

• Support functional departments in terms of processes of food quality and safety during daily operations.
• Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.
• Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.
• Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management
• Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.
• Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.
• Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)
• Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing
• Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.
• Report all non-conformity matters regarding food quality or safety to the coach.
• Other project as assigned

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

• Manage and assist kitchen staff to learn appropriate cooking and food preparation techniques.
• Manage kitchen and dining services and provide feedback regularly to the superior
• Ensure kitchen equipment, utensils and the handling of food and preparation of meals is performed in a hygienic and safe manner.
• Monitor the use of kitchen appliances and equipment and advise when items need replacing, repairing or removing.
• Oversee the serving of meals, washing up and disposal of scraps.
• Oversee the cleaning and maintenance of food preparation surfaces, cold room shelving and internal shelving in refrigeration and freezer units.
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Train new kitchen staff

Main Duties and Responsibilities

The Culinary Administrator will support the Director of Culinary and the Culinary team in managing administrative functions, coordinating with various departments, and ensuring smooth operations within the culinary department. Equipped with a strong background in food service administration and excellent service skills, the incumbent will provide support to assist the Director of Culinary and the team in the execution of their responsibilities.

Key Responsibilities

Administrative Support:

• Manage the scheduling and coordination for culinary team members.
• Handle correspondence and communication between the culinary department and other hotel departments.
• Maintain and update culinary inventory records, including tracking supplies and placing orders as needed.

Event and Menu Support:

• Provide administrative support for special events and private dining functions, including coordinating menus, staffing, and logistics.
• Assist in the creation and management of menu changes, ensuring accurate and timely updates in collaboration with the Chefs.

Financial Management:

• Assist in budgeting and financial planning for the culinary department.
• Monitor and report on expenditures, ensuring adherence to budgetary constraints.
• Process invoices and track payments related to culinary supplies and services.

Operational and Team Coordination:

• Coordinate with vendors and suppliers to ensure timely delivery of high-quality ingredients and materials.
• Oversee and manage culinary department documentation, including health and safety compliance records.
• Assist in the development and implementation of standard operating procedures and policies.
• Facilitate communication and collaboration within the culinary team to ensure efficient workflow and high standards of service.

Job Requirements

• Diploma or Professional qualification in Culinary, Hospitality Management or a related field
• 2 to 3 years’ experience in culinary administration or similar, in a luxury hotel or resort setting.
• Advantageous to have pre-opening experience.
• Strong interpersonal, communication and organizational skills.
• Strong knowledge of food safety standards and health regulations.
• Attention to detail and work well under pressure.
• Able to handle matters independently, and able to exercise self-motivation to enroll and complete projects.

We are a looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, Poori, Thosai, various types of Chutneys and Curries. We are looking into North-Indian food production in the near future and knowledge of the cuisine is an additional bonus.

Chef

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends of indian cusin
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook) and online ordering system
• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• willing to do shift work ( some times early morning in order to make the orders)

Job Info:

• Salary: Basic up to $3500 + AWS + VB
• Working Hours: Monday - Friday (9:00 AM - 6:00 PM), Saturday (9:00 AM - 1:00 PM)
• Location: Boon Lay

Job Scope:

• Plan and schedule multi-temperature inventory based on demand and available resources
• Collaborate with the production planner and warehouse team to prioritize tasks according to delivery schedules
• Coordinate with procurement and warehouse teams to manage material deliveries and prevent excess stock
• Monitor material availability to ensure uninterrupted production
• Track inventory supply status closely and provide timely alerts for necessary actions
• Review and report on slow-moving and obsolete products monthly for necessary action
• Perform daily and monthly cycle counts to ensure inventory accuracy with the system
• Handle other ad-hoc duties as assigned

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

Chou Jia Hooi | EA Personnel No.: R23115147

Responsibilities:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Industry: Engineering / Technology Sector

Location: North area

Schedule: 5-day work week (Hybrid arrangement)

Skills: Cyber Security Audit, Risk Security Programmes

We are assisting a Singapore Multi-national Company with Global presence across a vertical field of Technology businesses across Aviation, Communications, Engineering, Manufacturing, Marine, Security and Telecommunications globally.

This Internal Audit requirement will be joining at a Group level in Group Risk, Audit and Compliance which will engage in various IT-related operational and procedural processes in the business locally and globally, thus will be required to travel overseas.

Position Responsibilities:

• Will handle and drive cyber security risk-based audit assignments and reviewing adequacy of processes and procedures of the business.
• Will involve in audit investigations, governance, risk and assurance matters relating to the safeguard of the Organization's property and staff safety / security.
• Conduct test of controls, compliances and best practices in policies and procedures.
• As a Senior level, this will also serve as the technical lead and in-directly provide assistance, coaching and guidance related to their work output.

Position Requirements:

• Must have Degree in Information Technology, Information Systems Security, Cyber Security related or IT related equivalent.
• 3 to 4 years of working experience in Cyber Security Audit capacity (External and/or Internal environment with versatility of industries handled (eg: Manufacturing, Technology, High-Tech, Transportation)
• Strong proficiency in PC applications, MS Office, ERP systems, Software tools.
• Certifications in CISSP or CISA, cyber-security related is a must.
• Confident and Business level command in communication.

We will consider all candidates but will prioritise those who have closer requirements to client needs.

Thank you!

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Preparing of menu items
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Work Time Profile 1:

Sunday to Tuesday from 4.00 AM to 3.00 PM (60-min break)

Wednesday from 4.00 AM to 9.00 AM

Work Time Profile 2:

Wednesday from 9.00 AM to 3.00 PM

Thursday to Saturday from 4.00 AM to 3.00 PM (60-min break)

• 3.5 days work week
• Hybrid work mode with one day of work on-site

Company Benefits:

• Staff Meal
• Training and Development Opportunities
• Profit-sharing
• Staff Discounts on Seafood purchases
• Medical Benefits
• Confirmation Seafood Hamper

Job Duties:

• Check for any abnormalities or special instructions in incoming requests
• Communicate effectively through WhatsApp group chats with internal stakeholders
• Manage WhatsApp groups for drivers and coordinators to ensure seamless coordination and product delivery
• Liaise with chilled and frozen warehouse team members for job assignments
• Coordinate packing and shipping label processes
• Reconcile and manage physical copies of invoices
• Develop and implement standard operating procedures (SOPs) for customer returns, etc.
• Manage projects on process automation for improved efficiency

You need to have/be:

• Strong organisational and time management skills
• Excellent communication and interpersonal skills
• Proficient in using logistics software and tools
• Attention to detail and accuracy
• Ability to work independently and as part of a team

• Cleaner
• Full Time / Part Time Needed
• Singaporean / Foreign are welcome
• Full Time / Part Time are needed
• 6 Days Work Weeks
• 7am to 3pm, 3pm to 11pm
• Location: Woodlands/Shenton Way

Please call

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests
• 6 days works week
• Full Time / Part Time are needed
• Singaporean Only
• Location Shenton Way

If interest please email resume to [email protected]

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Communicate order details to the Kitchen Staff
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests
• 6 days works week
• Singaporean Only
• Shenton Way

If interest please email resume to [email protected]

Job Responsibilities

• Ensure the quality and standards of the foods are in sync with company’s SOP
• Ensure preparation and presentation are of the highest standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Control and manage food costs and wastage
• Ensure cleanliness and hygiene are in line with NEA requirements
• Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 3 years of relevant experience- Specialized in Chinese cuisine

- Present a positive and professional attitude at all times

- Strong leadership skills and a team player with good interpersonal skills

• Handle the production planning, ingredients & packaging control and supply chain.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 3 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

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

Please note that only shortlisted candidates will be notified.

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

EA Licence: 19C9701

Registration: R24120303

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Job Descriptions:

1. Perform daily and routine inspections - document observations, ensure all parameters and standards are met and alert the Manager for any defects, deviations and deficiencies immediately (pre-production / in-process / wet cleaning / glass, brittle plastics and ceramics / environment / packaging materials / raw materials / finished product / chemicals / pests / water / coat and uniform).

2. Report defects, abnormality, or other quality concerns.

3. Perform post-cleaning inspection and swab testing.

4. Perform line clearance before start of production.

5. Perform personal hygiene swab testing, air quality sampling, water sampling and environmental swab testing and ad-hoc swab sampling.

6. Conduct incoming packaging material inspection.

7. Conduct incoming raw material inspection.

8. Monitor pest control monitoring and infestation.

9. Pack and manage retention samples.

10. Able to commit on alternate sat from 8am to 12 noon.

Job Requirements:

1. Minimum high school education or equivalent.

2. Attention to detail (be very alert to detect little discrepancies in products and procedures to fulfil specific criteria)

3. Able to communicate with English and Mandarin speaking co-workers

4. Competencies to instruct operators on how to avoid similar problems in the future when an issue is detected.

5. Able to explain findings clearly, honestly and report findings and suggestions for improving.

6. Able to work in a factory and production environment.

7. Able to stand and walk around for lengthy amounts of time.

The F&B Supervisor will supervise all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool and functions in accordance with operation standards. He/she will implement and maintain high standards of F&B service. The F&B Supervisor will guide the team and share management philosophy and expectations.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation

• Ensure that all outlet checklist is completed, signed and record in file.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis

• Take food and beverage orders according to guest’s requirements and preferences

• Deliver food & beverage services in accordance to departmental standards and procedures

• Ensure that all food & beverage are served according to service standard

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full

• Try to remember individual patron’s names and their preferences to extend a personalized service

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

• Assist other Food & Beverage outlets with their operations during peak times or when required

• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Description

- Strong foundation in kitchen operation (Fast Food, Quick Casual Dining restaurant)

- Manage kitchen work flow and stock inventory

- Hands on leader, lead by example

- Willing to extend working hours whenever is required

- Keen to learn and adapt into new environment, apply experience/skillset accordingly

- Benefits : Sales incentives, Staff welfare allowances, meal & transport allowances, performance bonus etc)

Qualification

• With experience in the relevant role is an advantage

• Knowledge of food safety procedures.

• Comfortable working long shifts if required and on weekends and PHs

Responsibilities:

• Managing administrative tasks such as document preparation, meeting scheduling, sending invitations and follow up, and minute-taking for the Advisory Board and its Sub-Committees.
• Ensure that regular meetings whether in-person or online are scheduled appropriately and agendas and room bookings where appropriate are completed within an appropriate timeframe
• Compile and distribute meeting minutes on a timely basis
• Follow up on action items including the maintenance of an ongoing action item list
• Strict adherence to the organization’s rules and regulations.
• An understanding of the Advisory Board’s expectations, such as meeting deadlines and Terms of Reference
• Able to maintain confidentiality of discussions
• Knowledge of governance regulations
• Managing external stakeholder and Advisory Board member relations well and event/meeting management
• Effective communications through emails and phone calls
• Constantly ensure clarity and transparency in communication
• Build positive relationships with external stakeholders and Advisory Board members, facilitate cooperation and effectively resolve conflict

Requirements:

• Relevant tertiary Qualifications
• At least two years of working experience in administration support
• Tertiary institution experience an advantage
• Excellent verbal and written communication skills
• Strong interpersonal skills
• Excellent IT skills especially with Microsoft Word and Excel
• Independent and able to work with minimum supervision
• Significant level of initiative and can do attitude
• Appreciation of research in education

Monthly Remuneration: Up to SGD 4,900

Closing date: 25 September 2024

JCUS Perks:

• Staff Discounts with selected merchants
• Sponsorship for Continuing Education/Workshops
• Medical and Dental Insurance
• Up to 25 days Annual Leaves

Please send your application via https://careers.jcu.edu.sg/cw/en/listing

We thank you for your interest and regret we are only able to notify shortlisted candidates. The University reserves the right to invite applications, not to make an appointment or make an appointment at a lower job grade.

The Singapore campus of James Cook University (registered as James Cook University Pte Ltd in Singapore) is a wholly owned company of James Cook University Australia. The University offers Bachelor & Master Programs in Business, Psychology, Information Technology &

Education at the Singapore campus of James Cook University.

Hotel Receptionist | 5 Days | Day time | Guest Experience Executive | Chinatown | Up to $2.6

Salary range: $2,000 + OT
Gross (2500 to 2600)
5Days /week (including weekends + PH)
8am-7pm (included fixed OT)
Working location: Chinatown

Job Responsibilities:

• Provide friendly and efficient check-in and check-out service at Hotel Reception
• Carry out completion of the registration process by retrieving and inputting information from a computer system and confirming the guest's hotel reservation information
• Handle and resolve guest complaints and special requests in a professional manner, ensuring prompt actions at all times
• Willing to take on a proactive role in ensuring that all hotel policies and instructions implemented are followed throughout at the Hotel Reception counters and Lobby
• Handle walk-in, email, phone enquiries, and internet hotel room reservations
• Adhering to all front desk cashiering duties, including proper credit and cash handling policies and procedures
• Prepare shift reports for submission to accounts.
• Co-ordinate/liaise with other departments in all areas of operations: housekeeping, room service, maintenance, reservation
• Maintain and improve the hotel’s high standard of service and hospitality by providing relevant information such as customer feedback
• Perform any other duties as required and directed by the Manager or Management.

Job Requirements:

• Preferably with 1-2 years of working experience in a similar capacity
• Experience in a front office and/ or customer-facing & service role
• Willing to work on rotating shifts
• Flexibility to respond to a range of different work situations

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant