Total 3 job vacancies by Fragrance Recipe

Responsibilities:

1. Oversee daily operations of the food stall.
2. Ensure compliance with health and safety regulations.
3. Supervise and coordinate the work of service crew members.
4. Train new staff and provide ongoing guidance and support.
5. Monitor inventory levels and order supplies as needed.
6. Maintain cleanliness and organization of the stall.
7. Handle customer inquiries and resolve any issues promptly.
8. Ensure food quality and presentation meet standards.
9. Prepare reports on sales, inventory, and other relevant metrics.
10. Assist in scheduling staff shifts and managing payroll.

Requirements:

1. Strong leadership and communication skills.
2. Ability to work effectively under pressure.
3. Knowledge of food safety and hygiene practices.
4. Excellent organizational and time management abilities.
5. Flexibility to work evenings, weekends, and holidays as needed.

Roles & Responsibilities

A Food and Beverage Manager’s duties include managing the day-to-day operations, developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, and implementing strategies to maximize sales and profitability. They also monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for guests.

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
• Report on management regarding sales results and productivity

Requirements and skills

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• 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
• Guest-oriented and service-minded

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Requirements:
• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure