Total 29,626 F&B / Tourism / Hospitality job vacancies

Job Description

• Ensure all payments are correctly recorded, reconciled, and accounted for in the accounts receivable ledger
• Prepare monthly bank reconciliation and other payment modes reconciliation against POS
• Coordinating with all business units on all accounts receivable matters and ensure completion of billings and receipts
• Upload invoices via AGD, send invoices via InvoiceNow, issue credit notes and do filing
• Responsible for reviewing credit history, accounts, client payments and payment terms, as well as updating or maintaining accounts receivable customer files and records.
• Send monthly Statement of Accounts to clients and follow up on outstanding invoices.
• Perform account reconciliation, including aging analysis and evaluation of AR aging to ensure compliance with company policies
• Prepare output tax, GST submission and ensure compliance
• Assist with all month-end closings including generating reports and prepare schedules
• Handle any ad-hoc tasks assigned

Job Requirements

• Diploma or Degree in Accountancy, ACCA or other professional accounting qualifications
• 3 years of accounting experience in a fast-paced industry, preferably in Food and Beverage industry
• Proficient in MS office applications, especially MS Excel, Powerpoint and Word
• Meticulous, numerate, able to multi-tasks and ability to meet tight timelines
• Good interpersonal and communication skills, quick learner, proactive
• Possess strong problem solving, analytical and critical-thinking skills

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation
• Ensure the quality of the food
• Maintain cleanliness and hygiene of the kitchen
• Understand and comply with the mandatory hygiene standards and requirements
• Assist in cleaning duties
• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

• 5 days (Mon-Sat); 830am-6pm ⏰
• Salary up to $2800

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Descriptions

• Delivering consistently high quality food to customers
• Ensuring that food preparation is done well and promptly
• Maintenance and cleanliness of the kitchen area
• Reporting to and advising management of kitchen related issues
• Development and contributing to food programs
• Regular stock monitoring, reporting and ordering
• Training and communicating to part time/ad hoc kitchen staff regarding standing operational procedures
• Assisting with and ensuring smooth operations

Job Requirements

• Beginners can apply

Benefits

• Staff meal, 10 days AL, MC up to $250/year, Bonus above AWS depending on performance

Working hours

• 6 days 44hrs
• opening: 9AM(report 830) to 2/3/4PM
• Mid shift: 11AM/12PM to 4/5/6PM
• Closing shift: 4/5/6PM to 10PM

As a Chef de Partie / Junior Sous Chef, we rely on you to:

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation
• Ensure the food quality is always of high standards
• Review existing menu as required
• Assist in maximising profitability
• Supervise daily operation of the kitchen
• Maintain the food preparation process in alignment with Shangri-La's service and hygiene standards
• Ensure all Health and Safety standards and policies are followed correctly
• Manage the overall kitchen operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in either a restaurant or a hotel environment
• Committed to serving food of the highest quality
• Must be a friendly, helpful and trustworthy leader
• Enjoys planning, organizing and problem solving
• Communicates with fluency in English (as well as the local language)
• A self-starter and a teamplayer
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

Essential Duties and Responsibilities:

• Develops Logistical plans for Dry-docks, New-builds, and Special projects including timelines, schedules, and consolidation points of owners supplies.
• Serves as the Supply Chain focal point of contact on the pier in the execution of the loading plans of owner supplies, tools and materials onboard.
• Tracks and report progress of loading plan, ensuring risk are identify and mitigated, issues are escalated and resolved and changes are documented and approved.
• Directs planning meetings with the shipyard, Marine Operational groups, and Supply Chain to ensure project coordination from a logistical perspective
• Collaborates with internal and external constituents, including suppliers and third party logistics suppliers, to meet common goals and resolve conflicting issues.
• Manages the receiving and releasing process of owner supplies at on site new build warehouses.
• Develops work procedures; prepares work schedules and expedites workflow. Issues written and oral instructions. Studies and standardizes procedures to improve efficiency of subordinates.
• Develops and executes reverse Logistic strategies at the conclusion of the project and works with operating groups to coordinate the ultimate disposition of owner's goods.
• Leads logistics and Supply Chain staff, mentors and influences others on complex projects and assignments.
• Performs other duties as required.
• Depending size and scope of a project a Project Manager is responsible to oversees financial budget between Three Hundred Thousand to One Million dollars.
• Ensures efficient utilization of staff and non-labor resources.

Qualifications, Knowledge and Skills:

• Advanced / Specialist / Management / Graduate Diploma or related field, or equivalent experience.
• Minimum of 5 - 7 years or combination of education and experience required
• Software: Proficiency in MS Word, Excel and Power Point.
• Extensive working knowledge of international and domestic transportation including ocean, truck and air.
• Extensive knowledge of all export documentation practices and procedures.
• Solid written and communications skills, must communicate at all levels of the organization.
• Excellent interpersonal skills, communicate in a multicultural environment with all levels of employees and management.

processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal

• To implement all aspects of sales related activities such as planning, monitoring and measuring all customers within the defined territory.
• To be fully conversant with all products within the group and managing a portfolio of clients within a designated market segments and to seek business for hotel.
• To be involved in all sales related activities like participation in sales roadshow/blitzes and attendance in trade function, trade shows and promotions as directed.
• To put into motion all sales leads and organize hotel and facilities familiarization tours for clients and potential customers. To implement programmes to win continued customer’s loyalty.
• To develop productive sales relationship with all customers and potential customers and managing of key accounts effectively.
• Preparation of sales report and annual sales budget.

Requirements

• At least 2 years of relevant experience.
• Excellent interpersonal and customer service skills.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

Job Description

• To perform mise en place prior to operations and ensure cleanliness and neatness of work areas in a Chinese Restaurant, Grand Shanghai Restaurant.
• To perform restaurant personnel duties, and runner duties whenever assigned
• Follow daily checklists for cleaning and stocking the restaurant
• Serve guests order promptly and according to the quality operating procedures
• Be aware of all daily soups, specials and drinks of the day
• To inform all items immediately to the captain
• Be knowledgeable of all menu items, garnishes, condiments, accompaniment and preparation method and correct settings
• Check food & beverage before serving it to guests
• Ensure all orders are accurately communicated to captain
• Handle all equipment carefully
• To anticipate guests’ needs and know regular guests special requirements/preferences and to follow up with guests regularly for any additional orders or request
• Any other duties may be assigned from time to time.

Job Requirement

• Minimum GCE ‘N’ or ‘O’ level
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Experience in a in Food & Beverage industry will be an added advantage
• Excellent service attitude
• Able to work in a fast pace environment
• Willing to perform shift duties (including weekends and public holidays)

Quality Control Assistant | Up to $3.8k | 5 Days | Woodlands

Woodlands

$3,300 – 3,800

0830am to 1730pm / 5 days

Operations Supervisor / Officer

• Collaborate with the production supervisor to ensure that production processes are executed efficiently and meet quality standards in accordance with procedures.
• Identify and promptly address any issues encountered during production, such as equipment malfunctions, material shortages, or deviations from standard operating procedures.
• Work closely with production teams to implement corrective actions and establish measures to prevent the recurrence of issues.
• Address employee concerns or conflicts promptly and professionally to maintain a harmonious workplace.
• Supervise the maintenance department to ensure equipment reliability and maximize uptime.
• Develop and implement preventive maintenance schedules to minimize downtime and optimize equipment performance.
• Coordinate with external vendors or contractors for specialized maintenance services or repairs as needed.
• Continuously evaluate production processes to identify opportunities for optimization and efficiency enhancement.
• Collaborate with cross-functional teams, including R&D and quality assurance, to introduce process improvements and innovative solutions.
• Engage in problem-solving initiatives and actively drive continuous improvement efforts across the production environment.
• Ad hoc duties and any other duties assign by the company.

Education and experience

• At least 2 year and above in food industry / manufacturing
• Minimum Diploma in Food
• Able to OT when necessary

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Restaurant Event Sales & Guest Relations Officer

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tras Street Singapore [ Tanjong Pagar ]
Salary: Up to $ 3500

Job Description:

• Develop and implement sales strategies to generate leads and secure new event bookings for private dining rooms.
• Build and maintain positive relationships with potential and existing clients, understanding their needs and exceeding expectations.
• Manage all aspects of the event planning process, from initial inquiries to post-event follow-up, ensuring seamless execution and client satisfaction.
• Oversee guest relations, addressing guest inquiries and concerns promptly and professionally, working to resolve issues and ensure a positive dining experience.
• Develop and maintain strong relationships with restaurant staff to ensure smooth communication and collaboration in providing exceptional customer service.
• Assist with marketing and promotional activities for events and restaurant offerings.
• Track and analyze sales data, identify trends, and report on performance metrics to management.

Requirement:

• Diploma Holder.
• Minimum 2 to 3 years with event sales experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Description

• Preparing and consolidating sales reports.
• Perform administrative support to Sales Team
• Other ad-hoc duties as assigned by the Management

Requirements

• Excellent organizational and time management skills
• Strong attention to detail and accuracy
• Effective communication and interpersonal skills
• Proficiency in MS Office Suite, particularly Excel and PowerPoint
• Ability to work independently and collaboratively in a team
• 5.5 days
• Only Singaporeans may apply

Job Description & Requirements

Job Description & Requirements

The Central Kitchen Cook is responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner. He/She may also supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis. He/She is also expected to apply food production standards and SOPs related to Safety and Hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department. He/She needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He/She should be comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures). He/She may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).

~ Apply quality systems.
~ Conduct basic equipment troubleshooting.
~ Cook food products.
~ Cultivate productivity and innovative mindset.
~ Dispose of waste.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Follow food production standards and standard operating procedures.
~ Follow production schedule.
~ Maintain quality control procedures.
~ Operate automated cooking equipment for cooking food products.
~ Project a positive and professional image.
~ Re-instate work station.
~ Set up work station.
~ Solve problems and make decisions at operations level.
~ Supervise packaging of food products.
~ Supervise preparation of ingredients.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.

Souther Indian/ Bangladeshi/Chinese Food preparation experience

Job Descriptions

• Assist head chef with food prep tasks like chopping, peeling, and marinating.
• Help with cooking simple dishes under the supervision of our head chef.
• Ensure all kitchen tools and equipment are cleaned and stored properly.
• Carry out kitchen inventory checks, and report shortages to the management.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations.
• Any other matters required by the head chef and management.

Job Requirements

• Salary can negotiate for candidates with min 2 years experience

Benefits

• There is AWS but No Bonus/ 10 days AL to start

Working hours

• 6 days (Monday off, 11am-3pm and 5.30pm to 10.30pm)

Job Descriptions

• Provides customer service
• Order taking, serve food & drinks
• Other duties such as housekeeping.

Job Requirements

• No experience needed; on-the-job training will be provided

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Location: Tampines 1 (Directly outside Tampines MRT Station)

With the rapid expansion of Delifrance Singapore, a concept of OUE Restaurants’ portfolio of fine dining and casual dining brands in Singapore, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.

We're looking for a passionate Restaurant Manager to lead our team and oversee all aspects of our Outlet Operations. You'll be instrumental in delivering a top-notch menu and inspiring our staff to provide exceptional customer service. As a Restaurant Manager, you'll be responsible for maintaining the Outlet's revenue, profitability, and quality standards.

To succeed in this role, you'll need experience managing both front- and back-of-house operations. You should be skilled at handling the dining area, interacting with guests, supervising food prep, and meeting safety standards.

Key Responsibilities

1. Oversee the entire outlet to ensure smooth operations.

2. Provide courteous and efficient food & beverage services to guests, working closely with the team to maintain excellent service standards.

3. Manage customer feedback and take action to improve service quality and food standards.

4. Maintain the cleanliness and ambience of the store for customer comfort. Ensure proper product display and workstation cleanliness and recommend repairs and maintenance.

5. Drive sales and optimise profits by reviewing weekly payroll and profit/loss reports, controlling food costs, and minimising wastage.

6. Build and train the operational team, including hiring, orientation, and ongoing development. Maintain high morale and team spirit within the outlet. Review employee performance regularly.

7. Manage inventory by overseeing ordering, purchasing, and organisation. Ensure par stock inventory plans are in place to prevent out-of-stock situations.

8. Handle administrative tasks such as banking daily sales revenue, petty cash reimbursements, and submitting various reports on time.

9. Perform any other duties the Area Manager and/or management assign.

Requirements and Qualifications

• Minimum Diploma in hospitality, Business, or related fields.

• At least 5 years of related experience in casual dining or relevant experience in a similar concept.

• Experience with POS System - CG Infinity is an added advantage.

• Able to start working immediately is a plus.

Personality and Competencies/Skills

· Successfully led service teams to excel and provide outstanding customer experiences.

· Committed to delivering exceptional service, leaving a positive impression in every interaction.

· Self-motivated and eager to learn, continuously seeking growth opportunities.

· Passionate about people and food, creating memorable dining experiences.

· Bring enthusiasm and energy to foster a supportive team environment for success.

HOW TO APPLY:

If you enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it – in short, you are here for the long run! If this is what you have been on the search for, hit that apply button, and we would love to meet with you for an in-person interview!

We will only be contacting applicants who have been shortlisted - thank you for applying!

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

Location: Tampines 1 (directly outside Tampines MRT Station)

With the rapid expansion of Delifrance Singapore, a concept of OUE Restaurants’ portfolio of fine dining and casual dining brands in Singapore, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.

Join our growing team as an Assistant Manager! We're looking for passionate individuals ready to embark on an inspiring journey in the hospitality industry. As an Assistant Manager, you'll assist the Restaurant Manager and play a pivotal role in Delifrance Singapore's success. Your responsibilities will include ordering kitchen supplies and overseeing staff performance. To excel in this role, you must have a deep understanding of outlet operations and a keen eye for exceptional customer service. You will play a pivotal role in providing exceptional food, beverages, and services to our guests.

Key Responsibilities

1. Managing the opening and closing procedures of the outlet to ensure efficient operations.

2. Assist in food preparation and oversee daily operations in the back kitchen.

3. Facilitate new team members' onboarding, ensuring they're equipped for success from day one by providing ongoing support and guidance.

4. Managing team member's schedules, checking of timesheets accurately and promptly.

5. Handling customer inquiries and complaints with professionalism and efficiency.

6. Procuring necessary supplies such as ingredients, utensils, and equipment.

7. Maintaining records of outlet expense transactions and balancing cash registers.

8. Other duties assigned by the Restaurant Manager.

Requirements and Qualifications

• Minimum Diploma in hospitality, Business, or related fields.

• At least 2 years of related experience in casual dining or relevant experience in a similar concept.

• Experience with POS System - CG Infinity is an added advantage.

• Able to start working immediately is a plus.

Personality and Competencies/Skills

· Successfully led service teams to excel and provide outstanding customer experiences.

· Committed to delivering exceptional service, leaving a positive impression in every interaction.

· Self-motivated and eager to learn, continuously seeking growth opportunities.

· Passionate about people and food, creating memorable dining experiences.

· Brings enthusiasm and energy to foster a supportive team environment for success.

HOW TO APPLY:

If you enjoy the hospitality and lifestyle scene, are immersed in it, believe in it, and want to work to improve it – in short, you are here for the long run! If this is what you have been on the search for, hit that apply button, and we would love to meet with you for an in-person interview!

We will only be contacting applicants who have been shortlisted - thank you for applying!