Total 24,255 lab manager job vacancies in Others category in Singapore

Overview: We are seeking a Senior Fire Safety Manager to ensure full compliance with fire safety regulations and to oversee the maintenance of all fire safety systems.

This role involves managing the implementation of the building's emergency response plan, conducting regular inspections and fire drills, and ensuring compliance with fire safety certification requirements.

Key Responsibilities:

• Perform routine inspections of all fire safety systems and equipment.
• Identify and resolve fire safety deficiencies to maintain regulatory compliance and ensure optimal performance of fire protection systems.
• Organize and conduct regular fire drills, ensuring that building occupants, including users and tenants, are familiar with evacuation procedures and prepared for emergencies.
• Review and update the building's emergency response plan as needed to accommodate changes in regulations, building layout, or new equipment.
• Prepare and submit the annual fire safety report to the relevant authorities for the renewal of the building's fire certificate.
• Ensure all fire safety measures meet certification criteria and comply with Singapore fire safety codes and regulations.
• Report to relevant authorities on fire-related matters, including incidents, compliance issues, and equipment maintenance updates.
• Complete any other fire safety-related assignments as directed by supervisors or senior management.

Qualifications:

• Certified Senior Fire Safety Manager (FSM)
• Knowledge of fire safety codes and regulations
• Experience in fire safety management, facilities management, or the defense sector

If you are passionate about fire safety and compliance and have the relevant experience, we invite you to apply.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

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

Interested applicants may send their resume to [email protected] or click APPLY NOW

Talentvis Singapore Pte Ltd | EA License No: 04C3537
EA Personnel Name: Ong Hui Shan (Gwen) | EA Personnel No: R1767800

Responsibilities:

• Manage and oversee M&E systems for LTA projects, ensuring compliance with regulations and project specifications.
• Coordinate with project teams, contractors, and authorities to ensure smooth execution of electrical, mechanical, and infrastructure works.
• Review design drawings, monitor progress, and ensure timely completion of M&E installations.
• Conduct inspections and resolve any technical issues on-site.
• Ensure adherence to safety standards and quality control procedures.

Requirements:

• Proven experience in M&E management for LTA or infrastructure projects.
• Strong knowledge of LTA regulations and standards.
• Excellent project management and problem-solving skills.

Kindly email your resume in a comprehensive Word format to [email protected]

We regret to inform that only shortlisted candidates will be notified.

Please be informed that by applying for the advertised position, the candidate is considered to have given their consent for us to collect, utilize, or disclose their personal information for the purposes related to the services we provide.

Jacqueline Goh

EA License Number: 22C1430

Registration Number: R1326664

Job Responsibilities:

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

Preserve excellent levels of internal and external customer service

Design exceptional menus, purchase goods and continuously make necessary improvements

Identify customers needs and respond proactively to all of their concerns

Lead F&B team by attracting, recruiting, training and appraising talented personnel

Establish targets, KPI’s, schedules, policies and procedures

Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

Comply with all health and safety regulations

Report on management regarding sales results and productivity

Requirements:

Proven food and beverage management experience

Ability to spot and resolve problems efficiently

Mastery in delegating multiple tasks

Communication and leadership skills

Up to date with food and beverages trends and best practices

Ability to manage personnel and meet financial targets

Guest-oriented and service-minded

Culinary school diploma or degree in food service management or related field

Roles & Responsibilities

1. manage the shop together with a team

2. conduct stock check

3. good personal skill

4. handle customer complaint

The supervisor role must have a good communication skill and lead a team of crew members. It is also important to meet customer directly and shown goog customer services and meet customers expectation.

KEY ROLES AND RESPONSIBILITIES

• Establish / optimize infrastructure design and enhance existing processes to meet business goals

• Plan and coordinate the functions of Infrastructure, Network and EUC

• Identify customer and operational needs of multiple on-premises and cloud-based solutions, serving as a subject-matter expert and trusted source to management, supervising and evaluating the performance of assigned staff

• Oversee and deliver reliable IT infrastructure, Network, and EUC operations with established metrics, KPIs and SLOs

• Maintain and evaluate Lifecycle management of infrastructure hardware

• Deliver operational excellence and infrastructure best practices for both on-prem and Azure setup

• Identify hardware, software, external service cost estimates, and resource requirements to meet assigned project scopes and objectives.

• Works closely with internal users, partners to proactively manage all Infrastructure, Network and EUC topics and requests

QUALIFICATIONS & EXPERIENCE

• Bachelor’s degree in Computer Science or Computer Studies or Information Technology or related discipline

• Strong knowledge of hardware and networking

• Minimum 8 years experience

• Ability to work in a team as well as independently

• Ability to communicate across different functions and levels of audiences

• Effective at acquiring an understanding of a problem or situation, with good problem-solving skill.

• Fundamental Cybersecurity knowledge on perimeter defense

• Knowledge in OT setup is an advantage

• Knowledge in architectural and construction industry is an advantage

PREFERRED SKILLS & CHARACTERISTICS

• Independent worker with initiatives, positive attitude and team player

• Good analytical skills and attention to details

• Good verbal and written communication

We are seeking an experienced and dynamic IT Manager to join our team at Mondrian Singapore Duxton. In this role, you will oversee the IT infrastructure, support hotel operations, and implement innovative technology solutions to enhance our guest experience.

How your day looks like?

• To ensure the smooth and efficient operation of the IT department and to deliver a prompt and efficient service to all departments
• To define and keep updated written incident management policies and procedures where action to be taken, persons to be contacted in case of incident are clearly mentioned
• To ensure the physical and logical security of IT system
• To ensure hotel is fully compliance & in place with the IT self-assessment requirement
• To review and take necessary action against IT Checklist (daily, weekly, monthly & yearly) completed by IT Executive
• To review backup status updated by IT Executive
• To perform periodical user access review for various systems
• To perform regular computer audits in the search of un-authorized programs, improper setup or loophole in the security setup
• Conduct capacity and performance studies recommending appropriate action to maintain standards of performance and capacity.
• Assist in performing hardware and software evaluation tests and determine appropriate installation or upgrade schedule.
• Administer, maintain and provide network level support for Hotel, Bar and Restaurant. Ensure functional integration of network and database server software and LAN hardware/software components.
• Perform fault isolation, problem determination and problem resolution of standard set network and serve problems to ensure proper integration of software and hardware components.
• Conduct capacity and performance studies pertaining to network file segments and servers (when applicable). Recommend appropriate action where performance is below objective or where capacity may be nearing its threshold.
• Assist in the monitoring and maintenance of process server and related network functions to ensure all components are performing optimally and in concert with each other.
• Perform hardware and software evaluations with individual workstations (when necessary) and determine appropriate installation and/or upgrade schedule.
• Maintain complete and thorough knowledge of new releases of network and server software.
• Document disaster recovery procedures and perform production turnover procedures with all application including but not limited to Opera Cloud, Symphony Cloud and other hotels systems.
• Maintain department objectives and keep consistent with objective from Business Units and Corporate Units.
• Run training classes for individual workstations and new applications. As well as attend training classes
• To develop and maintain good relationships IT providers
• Perform other duties as required by management.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.

• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service

Job Title: Stage Manager

Key Responsibilities

Production Leadership:Oversee all stages of production from initial planning to final performance, ensuring all elements align with the creative and technical vision.
Act as the main point of contact for directors, designers, and department heads, coordinating effectively to maintain artistic integrity and operational efficiency.

Crew Management:Direct and manage the backstage crew, assigning roles, overseeing cue execution, and ensuring adherence to safety standards.
Lead technical rehearsals, manage performance cues, and support cast and crew to achieve peak performance.

Technical Proficiency:Collaborate closely with lighting, sound, and set design teams to coordinate timing and technical elements with precision.
Leverage extensive knowledge of theater technology, including stage equipment, lighting, and sound systems, to anticipate and address technical challenges in real-time.

Communication & Scheduling:Develop and manage detailed rehearsal and performance schedules, making necessary adjustments for production needs.
Ensure timely and clear communication across departments through call sheets, rehearsal notes, and performance reports.

Crisis & Contingency Management:Prepare for potential issues and establish contingency plans to handle unexpected challenges swiftly and effectively.
Implement and enforce safety protocols, maintaining a secure environment for all cast and crew members.

Key Requirements:

Professional Experience: Minimum of 5 years as a Stage Manager in professional theater, concerts, or large-scale events.

Technical Skills: In-depth understanding of stage equipment, lighting and sound systems, cue management, and tech troubleshooting.

Leadership: Demonstrated ability to lead, motivate, and organize crew and performers with a calm, composed demeanor.

Adaptability: Proven experience in handling live performance challenges and maintaining focus under high-pressure situations.

• Audit and report inventory while making recommendations on which items to order and restock
• Manage warehouse associates, monitoring work and ensuring the safe use of warehouse equipment
• Establish warehouse practices and protocols to achieve an efficient warehouse
• Set warehouse and team goals in collaboration with executive management and other team leads
• Monitor workplace performance and lead training initiatives to improve employees
• Keep up-to-date on the latest federal and state safety regulations
• Communicate with other departments to ensure products are shipped in a timely manner

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

• Audit and report inventory while making recommendations on which items to order and restock
• Manage warehouse associates, monitoring work and ensuring the safe use of warehouse equipment
• Establish warehouse practices and protocols to achieve an efficient warehouse
• Set warehouse and team goals in collaboration with executive management and other team leads
• Monitor workplace performance and lead training initiatives to improve employees
• Keep up-to-date on the latest federal and state safety regulations
• Communicate with other departments to ensure products are shipped in a timely manner

What do we expect from you?

We are seeking an experienced and dynamic IT Manager to join our team at Mondrian Singapore Duxton. In this role, you will oversee the IT infrastructure, support hotel operations, and implement innovative technology solutions to enhance our guest experience.

How your day looks like?

• To ensure the smooth and efficient operation of the IT department and to deliver a prompt and efficient service to all departments
• To define and keep updated written incident management policies and procedures where action to be taken, persons to be contacted in case of incident are clearly mentioned
• To ensure the physical and logical security of IT system
• To ensure hotel is fully compliance & in place with the IT self-assessment requirement
• To review and take necessary action against IT Checklist (daily, weekly, monthly & yearly) completed by IT Executive
• To review backup status updated by IT Executive
• To perform periodical user access review for various systems
• To perform regular computer audits in the search of un-authorized programs, improper setup or loophole in the security setup
• Conduct capacity and performance studies recommending appropriate action to maintain standards of performance and capacity.
• Assist in performing hardware and software evaluation tests and determine appropriate installation or upgrade schedule.
• Administer, maintain and provide network level support for Hotel, Bar and Restaurant. Ensure functional integration of network and database server software and LAN hardware/software components.
• Perform fault isolation, problem determination and problem resolution of standard set network and serve problems to ensure proper integration of software and hardware components.
• Conduct capacity and performance studies pertaining to network file segments and servers (when applicable). Recommend appropriate action where performance is below objective or where capacity may be nearing its threshold.
• Assist in the monitoring and maintenance of process server and related network functions to ensure all components are performing optimally and in concert with each other.
• Perform hardware and software evaluations with individual workstations (when necessary) and determine appropriate installation and/or upgrade schedule.
• Maintain complete and thorough knowledge of new releases of network and server software.
• Document disaster recovery procedures and perform production turnover procedures with all application including but not limited to Opera Cloud, Simphony Cloud and other hotels systems.
• Maintain department objectives and keep consistent with objective from Business Units and Corporate Units.
• Run training classes for individual workstations and new applications. As well as attend training classes
• To develop and maintain good relationships IT providers
• Perform other duties as required by management.

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences of F&B industry
• have relavant certificate/diploma
• 
  
• Planning and executing departmental budgets.
• Overseeing inventory needs and undertaking office management and administration.
• Coming up with effective strategies to enhance the organization's financial health.
• Recruiting quality employees to provide high-quality customer support.
• Motivating and supervising employees.
• Evaluating the performance of your assigned employees, delivering positive and/or negative feedback, and addressing any shortcomings.
• Research methods to improve operations and reduce costs
• Monitor and report on department performance
• Supervise and train employees
• Provide administrative support (e.g. updating inventory)
• Ensure compliance with company policies and regulation

• Strategically plan and manage logistics, warehouse, transportation and customer services
• Direct, optimize and coordinate full order cycle
• Liaise and negotiate with suppliers, manufacturers, retailers and consumers
• Keep track of quality, quantity, stock levels, delivery times, transport costs and efficiency
• Arrange warehouse, catalog goods, plan routes and process shipments
• Resolve any arising problems or complaints
• Supervise, coach and train warehouse workforce
• Meet cost, productivity, accuracy and timeliness targets
• Maintain metrics and analyze data to assess performance and implement improvements
• Comply with laws, regulations and ISO requirements

Assist the General Manager as directed

Hire, train, schedule and manage employees in daily tasks

Develop good customer relationships and address customer service needs

Manage purchasing, inventory, maintenance and other operational functions

Develop strategies for better workplace efficiency and goal achievement

Liaise between managers, customers and employees

Serve as acting General Manager (GM) when GM is away

Ensuring company policies are followed.

Optimizing profits by controlling costs.

Hiring, training and developing new employees.

Resolving customer issues to their overall satisfaction.

Maintaining an overall management style that follows company best practices.

Providing leadership and direction to all employees.

Ensuring product quality and availability.

Preparing and presenting employee reviews.

Working closely with the store manager to lead staff.

Overseeing retail inventory.

Assisting customers whenever necessary.

Organizing employee schedule.

Ensuring that health, safety, and security rules are followed.

Taking disciplinary action when necessary.

Ensuring a consistent standard of customer service.

Motivating employees and ensuring a focus on the mission.

Maintaining merchandise and a visual plan.

Maintaining stores to standards, including stocking and cleaning.

Completing tasks assigned by the general manager accurately and efficiently.

Supporting store manager as needed.

Mon - Thurs 8:30 a.m. - 6 p.m.

Fri 8:30 a.m. - 5:30 p.m.

Alternate Sat 8:30 a.m. - 12:30 p.m.

Purpose

The Body shop Manager directs work activities of the Body shop staff, including their observance of deadlines and productivity levels, as well as the maintenance of quality standards. Contributes toward achieving targeted profit for the department and maintains customer satisfaction standards, while containing expenses.

Duties and Responsibilities

Operational Management

1. Direct work activities of Body shop employees, including their observance of deadlines and productivity levels.

a. Conduct daily brief /monitoring on attendance, productivity, workplace safety and other Body shop matters.

b. Conduct daily follow up to ensure repair jobs executed timely to meet delivery deadlines.

c. Enforce quality repair work done consistently through correct usage of tools and repairs methods.

d. Ensure in-process check and final quality inspections done to achieve zero return jobs.

e. Ensure adequate protection on customers' vehicles and their belongings treated with care.

2. Handle customer complaint and provide resolution in timely manner.

3. Enforce control on supplies/consumables usage to reduce wastage.

4. Establish/enforce procedures/tools to monitor repair progress, with recovery process in place to handle expected delays or overdue cases.

5. Identify problems, develop and introduce systems and procedures to streamline efficiencies.

6. Create/distribute periodical reports to management on repair status and Bodyshop performance indicators.

General

1. Direct work activities of Body shop employees, including their observance of deadlines and productivity levels.

a. Conduct daily brief /monitoring on attendance, productivity, workplace safety and other Body shop matters.

b. Conduct daily follow up to ensure repair jobs executed timely to meet delivery deadlines.

c. Enforce quality repair work done consistently through correct usage of tools and repairs methods.

d. Ensure in-process check and final quality inspections done to achieve zero return jobs.

e. Ensure adequate protection on customers' vehicles and their belongings treated with care.

2. Handle customer complaint and provide resolution in timely manner.

3. Enforce control on supplies/consumables usage to reduce wastage.

4. Establish/enforce procedures/tools to monitor repair progress, with recovery process in place to handle expected delays or overdue cases.

5. Identify problems, develop and introduce systems and procedures to streamline efficiencies.

6. Create/distribute periodical reports to management on repair status and Bodyshop performance indicators.

SPA manager /

1. Develop Business Strategy: Formulate the annual business strategy and budget for the spa center based on market demand and company goals to ensure sustainable development.

2. Team Management: Responsible for recruiting, training, and motivating staff, building an efficient team, and ensuring employees possess professional skills and a good service attitude.

3. Customer Service: Focus on customer satisfaction, gather customer feedback, and handle complaints and suggestions to ensure an exceptional customer experience.

4. Marketing: Conduct market research, analyze industry trends and target customer demographics, and develop effective marketing strategies to attract new clients and maintain relationships with existing ones.

5. Service Project Optimization: Regularly evaluate and update spa service offerings and pricing strategies to ensure diversity and competitiveness.

6. Financial Management: Monitor income and expenses, analyze financial reports, ensure business profitability, and adjust budgets as necessary.

7. Equipment and Product Management: Responsible for the procurement, maintenance, and inventory management of spa equipment and products, ensuring proper functioning and quality.

8. Safety and Hygiene Management: Ensure the spa center complies with hygiene and safety standards, implementing and enforcing relevant policies to protect the health and safety of clients and employees.

9. Collaboration with Other Departments: Work closely with marketing, finance, and human resources departments to promote coordinated development of the overall business.

10. Performance Evaluation and Feedback: Regularly assess team and overall business performance, provide feedback and improvement suggestions, and drive continuous enhancement of service quality and efficiency.

• Strategically plan and manage logistics, warehouse, transportation and customer services
• Direct, optimize and coordinate full order cycle
• Liaise and negotiate with suppliers, manufacturers, retailers and consumers
• Keep track of quality, quantity, stock levels, delivery times, transport costs and efficiency
• Arrange warehouse, catalog goods, plan routes and process shipments
• Resolve any arising problems or complaints
• Supervise, coach and train warehouse workforce
• Meet cost, productivity, accuracy and timeliness targets
• Maintain metrics and analyze data to assess performance and implement improvements
• Comply with laws, regulations and ISO requirements

We are seeking an experienced and highly motivated Executive Bar Manager to oversee all bar operations, ensuring excellence in service, efficiency, and profitability. This role requires a strategic leader who can develop and inspire a team, uphold service standards, and create an inviting environment for guests. The ideal candidate will have a deep knowledge of bar operations, a flair for mixology, and the ability to drive business growth.

Key Responsibilities:

• Operational Management:Oversee daily operations of the bar, including staffing, inventory, and ordering, to ensure smooth, efficient, and profitable service.
  Develop and enforce policies for service standards, safety, and hygiene to maintain high standards.
  
• Team Leadership:Recruit, train, and manage bar staff, fostering a positive work environment and ensuring high levels of customer service.
  Conduct regular training sessions on product knowledge, customer service, and safety, while providing constructive feedback and performance reviews.
  
• Financial Oversight:Monitor budgets, track expenses, and develop strategies to increase revenue and profitability.
  Manage pricing, promotions, and seasonal offerings, analyzing trends and sales data to maximize profit.
  
• Customer Experience:Ensure a welcoming and enjoyable atmosphere for guests, resolving any issues quickly and professionally.
  Maintain a high level of guest satisfaction by ensuring efficient service, quality control, and prompt resolution of guest concerns.
  
• Inventory and Quality Control:Manage stock levels, conduct regular inventory checks, and ensure optimal levels of all bar supplies.
  Work with suppliers to secure high-quality products and negotiate favorable terms.
  
• Marketing and Events:Collaborate with the marketing team to develop promotional events and campaigns that enhance the bar’s reputation and drive customer traffic.
  Organize special events, tastings, and themed nights to attract and engage customers.
  

Key Requirements:

• Experience: Minimum of 5 years in bar management, with at least 2 years in a senior or executive management role.
• Leadership Skills: Proven ability to lead, inspire, and develop a team while maintaining a high level of staff morale.
• Financial Acumen: Strong understanding of budget management, inventory control, and cost efficiency.
• Customer Service: Commitment to creating a positive guest experience with an eye for detail and problem-solving.
• Mixology Knowledge: Expertise in mixology, drink trends, and creating signature cocktails.
• Flexibility: Ability to work late hours, weekends, and holidays as needed in a hospitality environment.

• Project Planning - develop project plans, including scope, budget, and timelines after discussion with the Business Units (BU)
• Consultants’ management: assemble and lead the appointed consultant team, including interior designer, architect, engineers.
• Budget management: create and manage the project budget, and ensuring project cost is within budget.
• Schedule management: ensure milestones are met and project on schedule.
• Design and Engineering: advice on mechanical design of A&A works of other projects within the BET team.
• Communication - Continuous reporting to BU of project progress, costs, and any concerns
• Documentation - maintain proper project documentation.
• Problem solving: address and resolve any technical or logistical issues that arise during the project.

looking for an General Manager, who will be in charge of overseeing work duty of all the Operations team members, with the overall objective of achieving top-rated performance.

Leading a team in day-to-day transportation operations duties, ranging from scheduling and route planning to driver and sub-contractor management.

Well-versed in all requisite functions of bus operations, including day-to-day scheduling and trip listings, as well as coordinating of all routes plied under Westpoint's netwok, management of all vehicular safety matters, customer service management (including reports and response management), and management of all company and third-party subcontractor drivers

Able to plan for workload distribution, headcount, and career progression for team members & Optimising company processes

Improving company's service and safety standards

Furthering customers relationship with the company.

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service