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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

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

Job Description & Requirements.

• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.

Description & Requirements

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Well knowledge in south indian cuisine.
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortage

Employer's Information:

Our client is a modern Japanese dining experience located within a prestigious 4-star hotel in Singapore. They are dedicated to offering their guests an exceptional dining journey with a focus on innovative Japanese cuisine complemented by an extensive selection of premium sake and wine.

Job Responsibilities:

• Oversee the restaurant’s daily operations and ensure the highest standards of service are maintained.
• Lead, motivate, and train staff to deliver excellent customer service.
• Plan and manage staff shifts to ensure adequate coverage.
• Create a warm and welcoming atmosphere for a positive guest dining experience.
• Handle customer inquiries and complaints with professionalism and care.
• Implement and uphold strict health and safety protocols.
• Manage inventory levels, order supplies, and oversee the supply chain logistics.
• Drive the business and financial success of the restaurant by controlling costs and managing the budget effectively.
• Develop and implement marketing strategies to attract and retain customers.
• Organize promotional activities and special events.
• Keep accurate records of sales, inventory, and other essential reports.
• Perform additional duties as assigned by management.

Job Requirements:

• Min 2 years experience as an Assistant Restaurant Manager or similar role.
• Strong knowledge and experience with sake and wine, including the ability to explain different types and make recommendations to guests.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Experience in handling customer feedback and resolving issues.
• Familiarity with health and safety regulations within the food and beverage industry.
• A track record of managing budgets, costs, and restaurant operations successfully.
• Creative and innovative thinker in marketing and event planning.

Guest Experience Executive | Receptionist | Little India

Salary range: $2,100 + OT

Monthly Gross can reach $2600
Working days: 4 days ON & 2 days OFF (including weekends)
10 off days per month
Working Timing: 7:00am/pm -7:00pm/am (12hrs shifts)
Working location: Little India

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

We are halal based young multi-Cuisine restaurant with good potential growth. We are looking for dedicated team members to build and maintain Food Service Quality.

We are looking for an experienced food service manager to join our team. The food service manager’s responsibilities will include ensuring that all meals are properly portioned and presented and resolving customer complaints. You should also be able to expedite service during busy periods by assisting in serving customers and processing payments.

you should be detail-oriented and knowledgeable about food health and safety regulations. Ultimately, an exceptional food service manager should be able to multitask as well as demonstrate excellent leadership, problem-solving, and customer service skills.

Monthly able to meet the target sales and incentives will be paid based on performance. Also able to work alone or as a team.

Fresh with right attitude or Min 3 years in service industry.

Selected candidates can get basic salary from 3200-3900 based on experience/commitment and soft skills.

• Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
• Ensure that all standards and steps of service are met through all guests interactions.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Ensure that all standards and cash handling procedures are met.
• Assist the restaurant manager with working closely with Marketing Manager to ensure that all promotions updates are done in a timely matter.
• Assist the Restaurant Manager in planning and setting up special events and Lounge (e.g. Beer, wine and spirit dinners, Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, Graduation, New Years, Holiday Events, etc.).
• Observe performance and encourage improvement where necessary.
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Ability to communicate in English, both orally and in writing, with guests and employees.
• Ability to work under pressure and deal with stressful situations during busy periods.Interaction with all types of people.Should know the basics and essence of a good customer relationship.
• Manage and oversee all storage supplies for the restaurant.
• Should be able to set priorities right in the day-to-day running of the restaurant.
• Must be an excellent team player.

1. Ensures that all food prepared and served are according to the standards set by the Executive Chef / Executive

Sous Chef.

2. Plans, directs, controls and co-ordinates the activities of all kitchen staff.

3. Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food promotions.

4. Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval

by the Executive Chef.

5. Checks the quality and quantity of food received from the market, food store.

6. Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing food supplies.

7. Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s regulations.

8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times.

Job requirement

1. Certificate or Diploma in culinary skills or equivalent with at least 5 years relevant experience.

2. Good time-management skills and able to work under pressure

3. Team player with good leadership and communication skills

4. Able to do shift work, weekends and public holidays

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Accountant

$4000 - $5500

Woodlands Link S(738739) [2km from Admiralty MRT]

5 days Mon to Friday 8.30am to 6pm, Lunch : 1pm to 1.45pm

Responsibilities:

• Handle full set of accounts, prepare management accounts and audit schedules
• Review subsidiary accounts and analyse variance
• Liaise with external auditor on audit matters and audit schedules
• Experience in using internet banking for payment
• Ad hoc duties as assigned
• Payroll processing (about 30 staffs)

Requirements:

• Minimum Degree in Accountancy or equivalent
• Min 5 years in handling full set of accounts independently
• Familiar with Microsoft 365 Dynamic Business
• Proficient in Ms Excel
• Knowledge of payroll processing with Times Payroll

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Job Description:

• Greet and welcome customers
• Provide excellent service experience to all customers
• Promote coffee consumption by educating customers
• Prepare and serve a variety of coffee drinks, along with pastries
• Prepare and sell coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such as, espresso, latte, and cappuccino
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any adhoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirements:

• Team player
• Customer-centric
• Interested in F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Able to work flexi timing, and work on weekends & public holidays
• 6 days work week

Benefits:

• Birthday Voucher
• Staff Meal
• Uniform provided
• Sales Target Incentive
• Employee Discount

Ranked top 50 most attractive employers in Singapore - The Straits Times Singapore's Best Employers 2023

The job of an academic is challenging and meaningful. Not only will he/she have both the knowledge and working experience, he/she must also possess a passion for working with youths, nurturing them and moulding their characters. There will be opportunities to develop the curriculum, introduce new courses as well as be involved in consultancy and other applied research projects. Administrative work related to teaching and School/Institutional strategic initiatives will be an important part of the job too. Successful candidates will be expected to be resourceful and innovative with initiative and good communication skills.

The School of Chemical and Life Sciences (CLS) offers a wide range of courses to train technologists for the following key industries: food, chemicals, biopharmaceuticals and healthcare.

The job of an academic is challenging and meaningful. Not only will he/she have both the technical knowledge and working experience in the relevant discipline, he/she must also possess a passion for working with both young and adult learners, nurturing them to be work ready, life ready and world ready. There will be developmental opportunities to develop curriculum, introduce new programs as well as be involved in consultancy and applied research projects. Administrative work related to teaching and school/institutional strategic initiatives will be an important part of the job too. Successful candidates will be expected to be resourceful and innovative with initiative and good communication skills.

The appointee must be competent to teach two or more of the following areas:
• Food Process Engineering
• Food Packaging
• Food Biotransformation
• Food Ingredients
• Innovation in Alternative Proteins

Responsibilities:-

• Conduct lessons, develop teaching and assessment materials, and facilitate learning for both Pre-Employment Training (PET) and Continuing Education and Training (CET) students
• Develop new and maintain existing teaching curriculum. This includes continual review of existing curriculum to make recommendations on areas of improvements that would enhance students’ performance, learning and employability
• Keep abreast of current developments and trends in the food industry so that curriculum is up to date
• Enhance students’ learning through in-class and out of classroom learning such as training students for competitions, guiding them on career choices, supervising projects and internships, and leading projects for overseas learning and community service
• Support the School’s strategic initiatives through involvement in committee work and consultancy projects with industry partners
• Handle teaching related administrative work such as preparation of teaching materials and coordination of assessment by the teaching team
• Provide pastoral care for students

Requirements:-

• At least 2 years' relevant working experience in food innovation/ processing/ safety
• Good insights of the food industry trends and experience in alternative proteins/ food waste valorisation
• Good analytical and problem solving skills
• Flexible, adaptable and have a growth mind-set to teach new modules
• Possess strong interest in exploring new technologies and pedagogical approaches
• Enthusiastic and positive individual who enjoys working in a dynamic environment and thrives under pressure
• People-oriented individual with strong interpersonal, written and communication skills
• Possess good teamwork attributes

Successful candidate will be offered a 2-year contract in the first instance.

If you are shortlisted for the position(s), you should hear from us within 30 days of the closing date of the advertisement.

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Guest Service Attendant (Hotel)

Working Location: Accessible via Bugis/Nicoll Highway MRT stations

Working Hours: 5 days work week, 9.5 hours work day with 45 minutes break, Shift work with Graveyard Shift

(Allowance of $10.50 per shift)

Job Description:

• Treating all guest with respect and handles rooms reservations or walk-in requests, registration processes or complains with professionalism, paying special attention to Long Staying Guest (LSG) and VIPS
• To develop and maintain close business contact with the in-house guests
• Handles all incoming calls from internal or external parties to address the needs of all
• Delivers all wake-up calls request timely in accordance with Pan Pacific guidelines as well as doing follow up call with LSG to obtain guest requirement during stay, feedback and special preferences
• Ensure timely reply to any guest enquiries via websites and email enquiry
• To be well equipped with Food and Beverage knowledge and skills
• To maintain the overall cleanliness
• Work closely with the team & other departments
• Performs Cashier-related function like ensuring all transactions are well accounted for. To assume responsibility and accountability for the safekeeping and handling of the Front Office Cash Float.
• Develop the desired salesmanship skills to maximize on the room revenue and provide our guests with options.
• To be well versed in property’s standard procedures, current products, services, promotions, events, activities as well as operating hours of establishment.
• To develop a working knowledge of Property Management System (PMS) to aid in the various job function.
• To continuously strive to meet Front office objective i.e. up-selling, guest preferences, Discovery Loyalty Programme etc.
• To enforce and comply with Rules and Regulations stipulated in the Employee handbook and Workplace Safety and Health as well as to highlight any issues that may cause harm for both staff and guest.

Requirements:

• No experience is required as training will be provided

Interested candidates, please email your updated resume to Gareth Lim at: [email protected] to apply or contact via Whatsapp : +65 9154 5356

ATTN; Tan Hui Yung Janet (CEI: R1104487)

Do Join Our Telegram Group to look for other job opportunities as well

https://t.me/Fasttempcontractjobs

EA License No: 05C3451

Brief description of the Restaurant

Kyoaji Dining is seeking a dedicated and customer-oriented individual to join our team as aService Crew. As a key member of our service staff, you will play a crucial role in creating a positive dining experience for our guests.

Job Descriptions

# Sushi Preparation:

• Prepare and present a variety of traditional and contemporary sushi dishes with precision and creativity.
• Ensure the quality and freshness of all sushi ingredients.
• Maintain a clean and organized sushi station.

# Menu Development:

• Collaborate with the Head Chef to create innovative and enticing sushi menu items.
• Stay informed about industry trends and incorporate new ideas into the menu.

# Quality Control:

• Monitor food quality and consistency, adhering to established standards.
• Conduct regular tastings to ensure flavor profiles meet expectations.

# Team Collaboration:

• Work closely with kitchen staff to coordinate timely delivery of sushi orders.
• Provide guidance and training to junior sushi chefs and kitchen assistants.

# Customer Interaction:

• Interact with customers at the sushi bar, explaining menu items and answering questions.
• Accommodate special requests and dietary restrictions with creativity and flexibility.

Job Requirements

• Proven experience as a Sushi Chef in a Japanese Restaurant
• Extensive knowledge of sushi preparation techniques and presentation.
• Excellent knife skills and attention to detail.
• Strong organizational and multitasking abilities in a fast-paced environment.
• Knowledge of food safety and sanitation practices.
• Creativity and passion for experimenting with flavors and textures.
• 1 year of Sushi Experience

Working hours

• 6 days work week
• 8.5 working hours per day

Brief description of the Restaurant

YAKINIQUEST - a Japanese BEEF YAKINIKU fine-dining concept restaurant

Dynamic, Fun & innovative Japanese Company with audacious ideas in spreading the power of Yakiniku around the world!

A company with values: Firm dedication to career Development, wholeheartedly(Omotenashi) , innovative, responsibility & sincerity

Job Descriptions

• Working at Japanese Fine-Dining concept Yakiniku restaurant
• Serving and giving presentations of food & drinks to guests as well as help grilling beef at guest's table
• Taking orders, making drinks, and settling bills
• Cleaning and preparing for the operation
• Ensuring that guests are having a great time throughout their dining experience
• Sales and Staff management.
• Maintain and improve the Service quality as a team

Job Requirements

• 1~2 year of service experience at the Fine Dinings or Hotels
• Passionate and team-oriented character
• Non-selfish and willing-to-learn attitude
• Experience working as a Restaurant Supervisor is advantageous. *but not mandatory
• Experience working in Japanese restaurants is advantageous. *but not mandatory
• Able to communicate in English

Benefits

• Health insurance
• Monthly sales Incentive Program
• Staff meal provided
• Staff discounts and Referral Incentive Program (up to $200),
• Birthday Vouchers/Yearly vouchers
• Career/Self development Grant
• Payout of unused AL/PH
• Opportunities to progress internally
• Performance review half-yearly

Working hours

• 5 day work week | 44 hours work week
• 10:30am to 10:00pm (1.5hr break) daily

Chin Swee Rd (near Chinatown MRT)

6 days (8 hrs/day including 45 mins break)

Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am

$1900-$2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

Responsibilities:

· Oversees 3 bars in the Hotel.

· Ongoing control and enhancement of quality standards and guest services.

· Ensuring that all areas maintain a first-class and positive visual impact including ambiance, cleanliness, orderliness and décor.

· Strive to continually improve guests satisfaction through strong and visible floor presence.

· Work with the stewarding team to ensure that all equipment needs are met, and all equipment are properly maintained and inventoried.

· Work to create new ideas and promotions resulting in increased opportunities for food and beverage sales.

· Ensure a safe and healthy work environment for colleagues.

· Promote awareness of health and safety surrounding the responsible service of alcohol.

· Ensure point of sale system is always updated and maintained with complete accuracy.

· Conduct all necessary communication meetings.

· Assist with creating signature outlet beverage menus.

· Lead the bartending team in all day-to-day operations in all 3 bars.

· Create specialty beverage promotions for slow moving items and high margin products.

· Assist with the creation and execution of the restaurant Budget and forecast.

· Assist with the creation and execution of the Bars marketing plan.

· Encourage and train colleagues to go beyond the norm for guests through surprising and delighting.

· Train colleagues on recommending, promoting and upselling beverages.

· Ensure all team members are aware of guest satisfaction survey results and follow up action plans.

· Actively participate in the hiring process to identify the right talent to support the outlet's concept in-line with The Hotel’s recruiting guidelines.

· Monitor and maintain the productivity level of colleagues.

· Coach, guide and support team members to ensure their capabilities and degree of professionalism meet the needs of guests and the hotel.

· Performance management of all team members and celebrates colleagues’ successes.

· Ensure compliance with all food and beverage policies and procedures.

· Manages compliance with all applicable beverage and liquor laws.

· Understands beverage control procedure including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials and mix of sales.

· Communicates critical information to colleagues regarding daily events.

· Ensure all bar equipment are properly cleaned and maintained and control purchases and inventory.

· Continously work to improve guests’ satisfaction.

· Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.

OTHER RESPONSIBILITIES

· Ensure a service-oriented culture focusing on guests’ needs

· Be well versed in the hotel’s fire and life safety emergency procedures

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

· Build strong working relationships with other hotel departments

· Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress

· Maintain the highest standard of personal appearance and cleanliness

Requirements:

· Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC.

· Minimum 2 years of relevant experience in a similar luxury hotel or free-standing bar capacity

· Strong verbal and written communication skills in English.

· Results and service oriented with an eye for details.

· Ability to multi-task, work well in stressful & high-pressure situations.

Competencies

· Strong leadership, interpersonal and training skill

· Acts as role model to demonstrate appropriate behaviours

· Creative and passionate

· Hands on

· Up to date with market trends

· Good communication and guests contact skills

· Luxury service oriented with an eye for detail

· Ability to work well in stressful and high-pressure situations

· A team player and self-starter

Successful candidates will start in Apr - May 2024.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Roles and Responsibilities

• Maintains accurate and up-to-date human resource files, records, and documentation.
• Maintains the integrity and confidentiality of human resource files and records.
• New employee onboarding process – letter of appointment/input new employee's details into HRIS/email preparation, company regulation, internal announcement.
• Handle of staff Confirmation and off-boarding issue.
• Responsible for work passes application (WP, SPass, EP), renewal, and cancellation.
• Compile and update employee records.
• Support the learning and development needs of staff by processing and administering full spectrum of training activities, courses and programs for them.
• Provides clerical support to the HR department.
• Perform other duties or tasks as assigned by immediate HOD.

Qualification Requirements

• Candidate possesses at least a diploma in Human Resource Management/ Business Management or related field.
• Knowledge of MOM regulations, Work Pass applications.
• Minimum 1 year of work experience in HR / Admin work, preferably in a manufacturing environment.
• Proficient in Windows and Microsoft Office.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.