Total 7 digital art director job vacancies in Singapore

As the Restaurant Reservation In-Charge, You are responsible to receive and record guests' restaurant reservations and provide fast, efficient, courteous service at all times to guests.

DUTIES AND RESPONSIBILITIES:

• Answer the phone/emails and input customer reservations into the computer/reservation systems.
• Make daily calls to customers to confirm their upcoming reservations.
• To captures details from incoming calls and coordinates each reservation to ensure the guest's satisfaction.
• Maximizing reservations accurately & up-selling.
• Help among the teams, such as by getting water or serving foods for customers, as needed.
• Daily updates on the reservations reports and submit to the Management.
• Perform any other duties as assigned by Management.
• 1 to 2 years of restaurant experience, preferred.
• Keen attention to detail in order to track guest reservations.
• Excellent customer service skills.
• Friendly and outgoing personality.
• Experience with electronic reservation system and administrative duties.
• Immediate starter are encouraged.

1. Manage the operations and profitability for French Fine Dining Concept
2. Manage Kitchen operations and dining experience for the business
3. Manage import and export of all produce and materials for the business
4. Ensure the freshness of produce received and served for the business at all times
5. To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of French fine dining
6. To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards
7. Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities
8. To curate and create cooked food menu for Béni / Art & Food (S) Pte Ltd
9. Assist and support any other relevant business duties and responsibilities as and when assigned by the Executive Chef
10. Possess at least a Tertiary education certification
11. At least 3 years of working experience in the related field is required for this position
12. Required to work 6 days work week or 24 days per month and able to work on weekends and Public Holidays

• Maintain outlet’s cleanliness
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality
• Placing food and beverages order, ensure the orders to be deliver within said timeframe
• Responsible for the cashier counter
• Prepare various coffee drinks and light snacks
• Negotiate purchase prices with vendors.
• Monthly inventory of wine and all related beverage.
• Perform other related duties as assigned by the Management/Owner.
• Team player and independent.
• Humble and willing to learn and share to grow together.
• Good working attitude
• Sales driven

• Manage the operations and profitability for Fine Dining Concept.
• Manage Kitchen operations and dining experience for the business.
• Manage import and export of all produce and materials for the business.
• Ensure the freshness of produce received and served for the business at all times.
• To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of French fine dining.
• To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards.
• Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities.
• To curate and create cooked food menu for the Restaurant.
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Head/Executive Chef and Owners.
• Ability to work with minimum supervision
• Humble and willing to learn and grow together
• Good working attitude

Interested candidates please write in to [email protected] now

• Monthly payroll and leave management;
• Provide advice, assistance and follow-up on company policies and procedures;
• Support recruitment function, including candidate screening and extending offers of employment with guidance from management
• Assist the HR department with global human resource activities including employment metrics, compensation, benefits, employee relations, all HR costs and policies, immigration and separation;
• Coordinate the resolution of specific policy-related and procedural problems and inquiries;
• Develop and administer onboarding / new hire induction program;
• Translate tactical business plans into HR operational plans;
• Must have F&B experience

Duties and Responsibilities

• Track Inventory and Place Orders
• Establish Cost Budgets
• Select and Negotiate with Vendors
• Possess strong organizational, analytical and negotiation skills.
• Good leaders and problem-solvers who can multi-task and pay attention to detail.
• Have above-average math skills and be able to work independently, with little or no supervision.
• Develops and directs objectives, policies, and processes regarding all purchasing function.
• Reviews vendor quality and maintains price controls and inventory flows to identify and implement efficient purchasing programs.

Candidates who keen please submit your application online. Thank you!

• Assist and support in managing and oversee daily operations and ensure compliance to operations standards and procedures.
• Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Participate in planning weekly schedule planning and daily team floor plan.
• Trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant.
• Handles customers' feedback promptly.
• To comply ad-hoc with all the admin and paperwork requirements.
• To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.
• Setting up, maintaining, and establishing physical placement of wine in cellars and cabinets in an organized and structured manner that is in coordination with the wine list.
• Regular maintenance and updating of wine list to reflect current products and vintages.
• Responsible for maintaining guest expectations and recommending wines accordingly to ensure guest satisfaction with regards to the wine.
• Ensure communication with the management team to identify wines that need to be upsold in order to maintain stocks.
• Responsibility for maintaining the upkeep of the wine par levels.
• Responsibility for the correct use and maintenance of glassware and other wine related equipment in the restaurant including but not limited to wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment, and other equipment.
• Responsible for maintaining an executing all the special beverage promotions designed to increase beverage sales in the restaurant in regards to wine.
• Maximizing sales opportunities through wine sales.
• Prepare profit & loss account.
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas and restaurant.
• To regularly educate staff on wine knowledge, specifically pertaining to the restaurant’s wine program.
• Negotiate purchase prices with vendors.
• Monthly inventory of wine and all related beverage.
• Perform other related duties as assigned by the Management/Owner.
• Team player and independent.
• Humble and willing to learn and share to grow together.
• Good working attitude
• Sales driven