Total 6 job vacancies by Smorgasbord International Pte. Ltd.

Job Description

Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards.

Responsibilities:

Business Operations

· Work closely with management to integrate strategic business continuity management into organization’s operations to achieve business goals

· Responsible for the business performance, financial and budget planning of the business unit

· Analyse business performance to optimise sales and profitability

· Work closely with functional support departments as to align with strategic business objectives.

· Responsible for the setting up of new sites, working with contractors and suppliers to ensure timely opening of sites

· Facilitate innovation process within the business unit

Customer Service

· Develop and implement service operations processes

· Drive service quality and customer satisfaction

· In-charge of client management

· Drive customer loyalty for service excellence

People Management

· Oversee all staff related matters including such as hiring, training, performance management, and disciplinary matters

· Develop managers and high-potential employees through organizational talent capability reviews

· Lead, coach and motivate managers to develop organizational and governance strategies and achieve goals

· Facilitate innovation and lead managers to manage change

Adhering to Quality and Standards

· Manage compliance with F&B hygiene policies and procedures

· Oversees restaurants standards and maintenance

Skills/Qualification

· At least 8 years of experience in F&B environment

· Minimum 5 years exposure in management position institutional catering

· Passionate and interest in F&B operation

· Strong business acumen, critical thinking and analytical skills

· Determination to succeed and ability to deliver result

· Good problem solver and self-confidence in decision making

· Ability to lead and inspire the team to achieve organizational goals

· Strong inter-personal skills and to lead by example with hands-on-approach

· Ability to identify the market trends and creative to new ideas to stay ahead of competition

The Barista will assist in the coffee bar management and pantry service. Responsibilities include preparing and serving a variety of beverages, maintaining a clean and organized coffee bar, and ensuring excellent customer service. Additionally, the Barista will manage pantry inventory, assist with setup and maintain cleanliness standards.

Responsibilities:

• Prepare and serve a range of coffee beverages according to standardized recipes and clients’ preferences
• Maintain a clean and organized work space for the pantry and coffee station, including regular cleaning of coffee brewing equipment, grinders and other machinery to adhere to food safety and hygiene regulations
• Manage pantry and coffee station inventory levels by reporting discrepancies, restocking supplies and handling stock deliveries to ensure a continuous supply of materials
• Engage with clients and guests in a warm and friendly manner, develop a rapport with them and manage their queries timely and efficiently
• Ensure fully stocked pantry with snacks and beverages at stipulated hours
• Perform any other duties as requested by the Client or Reporting Manager

Requirements:

• Possess a minimum of at least 1 year working experience as a barista or in a similar role in an F&B setting will be advantageous
• Service-oriented team player with excellent interpersonal skills and positive learning attitude
• Ability to work from Monday to Friday
• Valid basic food and hygiene level 1 certificate, otherwise refresher course will be provided

The Supervisor will oversee all activities related to buffet catering and pantry service. The duties and responsibilities will include the supervision of 1-2 service crew who will assist in setting up of the buffet line, basic food preparation activities, cleaning and sanitizing, and assisting in pantry service while ensuring that guests have a quality dining experience.

Responsibilities:

• Create a positive dining experience for guests
• Gather feedback from guests on food and dining experience
• Schedule the day-to-day operations and team roster
• Maintain the meal collection system and ensure that guests follow the process
• Perform roll call daily prior to the operating hours
• Setup/cleaning of food serving area, buffet catering services and pantry
• Serve food & beverage according to the guests’ needs
• Maintain good hygiene and cleanliness of the food serving and pantry area
• Maintain stock of necessary beverages, condiments, crockery and pantry items
• Ensure fully stocked pantry with snacks and beverages at stipulated hours
• Follow all food safety & hygiene guidelines and standards
• Submit before/after photos of the buffet line/pantry to the respective WhatsApp group on a daily basis
• Monitor the food volume and record any food wastages
• Perform any other duties as requested by the Supervisor or Unit Manager

Requirements:

• Possess a minimum of at least 1 year working experience as a Supervisor or in a similar role in an F&B setting will be advantageous
• Service-oriented team player with excellent interpersonal skills and positive learning attitude
• Ability to work from Monday to Sunday and AM or PM shift
• Should be able to commit on a long term basis and work between 4.5-5 hours/day
• Valid basic food and hygiene level 1 certificate, otherwise refresher course will be provided

The Service Crew will assist in all activities related to buffet catering and pantry service. The duties and responsibilities will include setting up of the buffet line, basic food preparation activities, cleaning and sanitizing, and assisting in pantry service while ensuring that guests have a quality dining experience.

Responsibilities:

• Create a positive dining experience for guests
• Assist in the setup/cleaning of food serving area, buffet catering services and pantry
• Serve food & beverage according to the guests’ needs
• Maintain good hygiene and cleanliness of the food serving and pantry area
• Maintain stock of necessary beverages, condiments, crockery and pantry items
• Ensure fully stocked pantry with snacks and beverages at stipulated hours
• Follow all food safety & hygiene guidelines and standards
• Perform any other duties as requested by the Supervisor or Unit Manager

Requirements:

• Possess a minimum of at least 1 year working experience as a service crew or in a similar role in an F&B setting will be advantageous
• Service-oriented team player with excellent interpersonal skills and positive learning attitude
• Ability to work from Monday to Sunday and AM or PM shift
• Part-timers should be able to commit on a long term basis and work between 4.5-5 hours/day
• Valid basic food and hygiene level 1 certificate, otherwise refresher course will be provided

The Kitchen Assistant will assist in food preparation and ensure that utensils and work areas are clean at the end of the work shift and ready for the next shift. This includes cooking and packaging batches of food. He/she also ensures the kitchen equipment and structure is maintained in safe and good working order at all times, and assists in stocktaking and storage.

Responsibilities:

• Assist the Chef in basic food/ingredient preparation including washing, peeling, cutting/slicing, chopping etc.
• Wash, clean & make dry the dishes, utensils, pots, pans, chopping boards, kitchen equipment etc.
• Clean and sanitize the food preparation areas.
• Sweep & mop the floor and empty rubbish bins.
• Receive and store supplies & food ingredients in appropriate & hygienic ways.
• Followed all food safety & hygiene guidelines and standards.
• Other duties as required by the Chef.

Requirements:

• Basic knowledge and skills in Western cuisine and techniques
• Ability to work in a high volume production kitchen
• Possess a minimum of at least 1 year working experience as a kitchen assistant
• Able to work independently and support other team members proactively
• Ability to work from Monday to Friday
• Valid basic food and hygiene level 1 certificate, otherwise training/refresher course will be provided.

Job Description & Requirements

• Oversee and manage the entire food service operations of cafeteria/canteen
• Lead & manage a team of F&B staffs
• Liaise with dining committee and stakeholders
• Administer staff record, submit report to immediate supervisor
• Manage, build and maintain cordial relationship with customers and clients
• Accountable for food cost management, menu planning as well as the development and creation of new products needs
• Ensure that food quality standards are met and delivered to clients
• Ensure that operations team adhere to sanitation, food safety and hygiene standards as per legislation.