Total 3 fb tourism hospitality job vacancies in Singapore

Management Trainee ( Hotel, Restaurant and Jazz Bar)

As a Management Trainee, you will be undergoing a training of 16 months:

You will be trained to handle full Hotel and Restaurant operations in the first 16 months which includes Restaurant and Jazz Bar management operations, front deck customer services and Customer Success, Management of Housekeeping operation, Personal executive Secretary to General Manager, Revenue Management.

Each roles will rotate of 4 months. There are 3 rotating shifts and your work week is 5.5 days week

At the end of 16 months, you will be tasked to become a Hotel Operational Manager and followed by an Area Operation Manager. There will be an increment of salary and 13th month AWS

You will also have the chance to attend training courses that will equip with essential expertise to perform future assigned positions

Candidates will be assigned a mentor/coach throughout the training to facilitate the learning process.

Job Requirement

Positive attitude with a passion for service,

Wiliness to learn new items ;

Passion/ experience for Event planning and execution will be a prior advantage

Positive working attitude and a ready smile;

Able to work in fast-paced environment;

Full Time vacancy are available;

Able to work shifts, weekends and public holidays.

To recommend and promote items on the menu or specials to guests.

Business Development Manager ( Hotel, Restaurants and Investment)

SGD$4000 to $5000 per month

Attend weekly BNI and have a one to one session networking

Attend tradeshows to invite vendors on a presentation to stakeholders and director on new trends and services

Event Specialist

Analyse competitors to assess market position.

Analyse global industry and trends to identify expansion opportunities.

Assess client needs for organisation's products and services.

Conduct research to analyse emerging industry trends.

Conduct target customer profile analyses to define desired market segments.

Design the organisation's multi-channel marketing strategies.

Develop strong industry networks across clients, vendors, partners and institutions.

Develop the organisation's marketing strategies in line with business objectives.

Develop the organisation's sales policies to align with sales volume and market share.

Drive sales strategies and policies.

Evaluate impact of potential government initiatives and regulatory changes on the industry and organisation.

Formulate sales strategies which reflect the organisation's business objectives.

Identify sales opportunities by employing a consultative sales approach.

Lead sales negotiations and pitch processes.

Lead the development of proposals and sales collateral based on review of business opportunities.

Monitor marketing campaigns in accordance with the organisation's marketing objectives and strategies.

Oversee development of creative concepts and marketing content.

Oversee management of service providers who involved with marketing content creation.

Prepare the organisation's sales expense budgets to determine ways to increase sales and profits.

Head chef

manages the day-to-day operations of a kitchen, such as in a restaurant or hotel. They are responsible for menu creation, food quality, and kitchen logistics.

Responsibilities

Menu planning: Create menus and develop recipes

Food quality: Maintain food quality and presentation

Kitchen management: Oversee kitchen staff, purchase ingredients, and manage kitchen logistics

Health and safety: Ensure food hygiene procedures are followed

Financial management: Manage financial KPIs to ensure business success

Team management: Lead, motivate, and develop the kitchen team

Skills

Leadership

Creativity

Communication skills

Knowledge of professional kitchens

Food preparation skills

Understanding of ingredients and flavor

Business skills

Time management

Attention to detail

Knowledge of culinary trends and techniques

Reporting to Director of Food