Total 609 Others job vacancies in 7 Tuas Loop, Singapore

Review electrical engineering drawings and refer issues requiring changes.

Assign job tasks and work as per electrical project schedules.

Review all electrical drawings with Leadmen performing on assigned jobs to them.

Stimulate fabrication standards to ensure quality work attained from assigned staff.

Recruit, guide, train, monitor and terminate assigned employees as required.

Recommend effective solutions specified particular weight related to employment status of employees.

Schedule, assign, plan and supervise electrical shop personnel performance on different electrical projects.

Plan and prepare work and equipment usage schedule

• Installing, maintaining, and repairing electrical control, and wiring.
• Performing general electrical maintenance.
• Troubleshooting electrical issues using appropriate testing devices.
• Repairing and replacing equipment, electrical wiring, and fixtures.

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members. 

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. 
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans. 
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge. 
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees. 
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities 

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency. 
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Job Description

1) Ensure timely collection and delivery of goods

2) To perform driving duties

3) Offering our clients professional and good services

4) Any other ad hoc duties as assigned

5) To manage the mover team and lead them to achieve optimization of the trucking orders

6) Coordinate moving jobs and make sure delivery is on time

7) Assist in loading goods onto the lorry and placing them in proper locations.

8) Stack boxes in an upright manner to ensure safety during transport.

9) Make sure that all paperwork accompanying goods is complete.

10) Drive lorry on preset routes using navigations systems such as the GPS.

11) Maintain knowledge of local and interstate routes.

12) Perform preventative and regular maintenance on lorries and ensure that vehicle fluid is sufficient.

13) Store lorry cleaning and maintenance equipment and tools in a safe place.

Job Requirements

• Some furniture moving experience preferred but not required.
• Must be able to consistently lift/carry/move 75-100 lbs. throughout the day, up and down stairs, in and out of truck.
• Experience loading, strapping and protecting merchandise before loading onto trucks.
• Experience offloading trucks with care of merchandise.
• Excellent customer service, great communication skills and enjoy working with people.
• Clean driving record is required!
• Must present a current MVR (at least 3 days old).
• Prior experience driving delivery/box truck preferred.

Job Description

- Dismantling of goods and materials.

- Sorting of goods and materials.

- Receive incoming goods and materials.

- Prepare outgoing goods and materials.

- Ensure cleanliness and tidiness of premises.

- Assist in delivery / collection / warehousing duties when required.

- Other job tasks when allocated by supervisor

Requirements

- Able to handle heavy loads ( up to 25kg per item ).

- Able to work in non-air-conditioned environment.

- Able to operate material handling equipment ( i.e. Forklift )

- Positive working attitude, hardworking and able to work independently

- Able to communicate in basic English

- Experience in metal works ( i.e. welding ) will be advantage.

Interested candidate, please send your resume to Email : [email protected]

Job Description & Requirements

1. Clean designated facility areas (dusting, sweeping, vacuuming, mopping etc.)

2. Clearing of waste and rubbish bags to garbage area.

3. Perform and document routine inspection and maintenance activities.

4. Notify Superior of deficiencies or needs for repairs.

5. Perform minor repairs.

6. Maintain sufficient cleaning materials and supply.

7. To provide and maintain all designated working areas, house-keeping -5S and ensure all general cleaning practices are in accordance to A & One Precision best practices and other practices which the Company may introduce from time to time.

8. To maintain good workplace health and safety rules and regulations compliances at all time in store/workplace.

Education level:

Min. Primary education.

Experience level:

1. Two (2) years in relevant experience in cleaning Factory environment.

Result oriented, resourceful and independent with minimum supervision.

• Clean workspaces, common areas, offices, hallways, and bathrooms.
• the ability to work on your own.
• able to adapt in clinic setting.
• physical fitness and endurance.
• the ability to organise your time and workload.
• Ability to work on your own.
• Tidy up supplies and stocks
• 5.5 days work

RESPONSIBILITIES

• Reporting to Managing Director and serving as a member of the management team. This position’s primary responsibility is ensuring organizational effectiveness by providing leadership for the organizations operation functions to achieve manufacturing excellence.
• The position also contributes to the development and implementation of organizational strategies, policies and practices,
• The role is to lead and integrate the 3 business entities to foster high performance culture in exceeding company operational objective and out-perform the competition.
• To integrate chemistry/equipment and plating services and leverage the resources across the business entities
• To keep in pace with semiconductor technology trend and explore new business opportunities in chemical, equipment and plating services in semiconductor application for market share gain.
• To periodically review and align strategies /resources to meet the business goals with the most effective
• approach.
• To achieve Excellence in product manufacturing, warehouse operations and product delivery to meet or exceed customer expectation.
• Ensure safety and legal compliance in all aspects of product handling and management.
• To improve the profit margin for 3 business entities.
• To lead the team to set up a new plating facility in other country and capture new business opportunities.
• To set challenging goals and expectations for the organization with on-time execution.
• Ad-hoc assignment by management

REQUIREMENTS

• Qualifications: Degree in Science Chemistry or chemical Engineering .
• Additional degree or Diploma in management will be an advantage.

Experience:

• Minimum 20 years of professional experience in leadership role in well- known multinational Semiconductor Corporations covering Operation, process, Equipment Engineering & Metal finishing .
• Has good experience in using Technic chemistry and equipment for Semiconductor backend plating, Experience in Semiconductor plating waste treatment is an advantage.
• Has proven record in transforming non-performing organization to leading organization.
• Full appreciation of semiconductor manufacturing, quality and environmental requirement.
• Well trained & proficient in Six Sigma, Lean Manufacturing, Total Productive Maintenance, Statistical.
• Process Control, Machine Process and Capability study ,Design of Experiment, DMAIC etc.

6D weeks Mon - Sat

Working hours : 08:30 – 17:30 hours

Salary: $1400 - $1500

a) Factory cum compound area

• Cleaning of internal of production and storage area including wipe clean of floor, doors, basins and chiller room. To scrub if necessary
• Clearing of trash bins and cardboard and waste material at all time
• Sweeping of external of factory
• Mopping of floors at walkways, (2 level), including staircases
• Cleaning of 3 x toilets
• Maintaining cleanliness of pantry
• cleaning of loading bays

b)Office area

• Vacuuming of carpet
• Clearing of trash bins and cardboard(if any)
• Wiping of windows and glass partitions
• Wiping of desks and office furniture and equipments (2 level)
• Mopping of floors (2 level), including staircases
• Cleaning of 3 x toilets
• -Maintaining cleanliness of pantry