Total 74,839 Full-time restaurant manager job vacancies in Singapore

• Drive the planning and conceptualisation of the future Community Care Sector.
• Work with MOH and relevant stakeholders to develop and implement plans as well as build partnerships within Community Care Sector to achieve coordinated care for the seniors and anchor care within the community.
• Identify care services, business, and operating models in community care services that can add value to the future Community Care Sector.
• Design and perform regular review of the state of sector and the impact of AIC’s services and schemes on the Community Care Sector providers.
• Establish partnerships with relevant stakeholders for data collection, tracking and analysis to recommend initiatives/measures to support the needs and development of the Community Care Sector.

Job Requirements:

• Minimum recognised degree with at least 2 years of relevant experience, preferably in healthcare or community care.
• Analytical and meticulous with good interpersonal, stakeholder management and written communication skills.
• Able to work well independently and in a team.
• Proactive and self-driven, with the ability to adapt well to a fast-paced and dynamic environment.
• Demonstrate good knowledge of project management, data collection, reporting and analysis.

THIS IS A 2-YEAR RENEWABLE / CONVERTIBLE CONTRACT ROLE.

The jobholder will be part of a team that oversees and manages the development of the NS-themed gallery (NSG). The NSG aims to be a world-class exhibition that impart audiences with an understanding of Singapore’s immutable vulnerabilities, the importance and significance of NS, and why we ourselves must defend Singapore.

Key project components include (a) large platform display at the NS Square Atrium; (b) NSG content, gallery design and fabrication (c) sponsorship and partnership efforts; (d) public programming, education and events around NSG; (d) branding and comms efforts; and (d) other museum-related planning and operations - e.g. museum gift shop; special exhibitions.

Specific to the jobholder, he/she will work with the NSG development team to drive and ensure project delivery in the following areas: (a) procurement and management of the gallery design and fabrication firm; (b) content research, curatorial and exhibition design of the NSG – including guiding the appointed firm to translate the desired messages and outcomes into immersive and engaging content and exhibits for an effective visitor experience; (c) branding, communications and marketing campaign efforts to profile NSG in the leadup to its opening; (d) Large platform display at the NS Square Atrium – including its installation, design fabrication and narrative messaging; (e) sponsorship and partnership efforts for the NSG; (d) public programming, education and events around/for the NSG – for the purposes of place-making and buzz-generation for the opening of the NSG; (f) develop and operationalise a viable museum shop, inclusive of the retail and merchandise plan and the procurement and management of the firm; and (g) internal and external-to-MINDEF/SAF stakeholder engagement to gather feedback on the gallery; As part of overall project management, the jobholder is expected to manage the overall project timelines; work with the team to clear project fora where required; and front frequent and timely reports to senior management.

Key Responsibilities

Conduct Content Research and Development Efforts

• Chart out the required timelines and plans; and work with content researcher and the research team (inhouse, DCS, interns etc) to flesh out the NSG content narrative and vet the research of the content researcher, and develop the final gallery exhibition content together with the content researcher and other stakeholders (such as the advisory panel, National Museum curators etc).
• Conduct desk, open source, library and archival research as required – where necessary, to work with MSD/KRAD and other internal agencies to access classified documents/material – to produce holistic and detailed Gallery plans on how to incorporate and feature these materials/research.
• Keep abreast of developments in the defence/security landscape, as well as developments and approaches in the field of military history and its storytelling, that could be incorporated into the storyline and gallery presentation.
• Assess the sufficiency of the mapped-out inventory of exhibition assets (artefacts and multimedia) for display in the NSG; work with the relevant agencies/individuals to procure more if needed.
• Liaise and work with relevant internal and external stakeholder – including MINDEF/SAF agencies, WOG agencies/Ministries, and Defence Collective Singapore – on the content research effort, as well as requests for loans or acquisitions of objects needed to support the exhibits.

Conduct Curatorial and Museum Design Efforts

• Manage the procurement of the museum exhibition design vendor; chart project timelines and work with vendor to ensure the timely and successful delivery of the NSG in 2027/28.
• Track, manage and meet timelines and fora clearance requirements for the museum design and other design-related proposals.
• Help conduct and integrate findings from surveys and focus group discussions on the gallery content and visitor experience into the overall gallery planning.
• Keep abreast of exhibition curatorial strategies and approaches of similar museums around the world, as well as digital technology used in enhancing the overall visitor experience.

Project Management for the Tender Contracting and Design and Fabrication phase of the Main Exhibition Gallery

• Work with team to draft, launch and close tender contract for the NSG Design and Fabrication – working with DSTA through all the necessary steps to bring the vendors on board.
• Track project timelines closely; Work closely with stakeholders and vendor, to ensure that the deliverables are on track. This includes liaising with (a) NS Square Project Office to obtain information on larger NS Square development; and (b) museum design firm on the design approaches and desired visitor experience.
• Work with team to bring draft design through the necessary fora in a timely manner, towards a final approval for the vendor to commence construction.
• Review and proofread copywriting for the exhibition content.
• Support Assistant Director (NS Gallery Development) to manage the budget usage, procurement and contract matters related to the vendor/contract.

Provide updates to NS Gallery Task Force and Working Groups

• Support Assistant Director (NS Gallery Development) to provide regular updates, where relevant and required, to MINDEF/SAF management and other inter-agency platforms, including raising issues of concerns and recommending the course of actions.
• Draft the minutes for key NSG fora.

Job Requirements

• Educational Requirements: A good honors or postgraduate degree in Arts or Social Sciences, with a keen interest in Singapore’s social and military history.
• Preferably have 3-5 years of relevant work experience in content research and curatorial, as well as prior museum experience (preferably in curatorial and/or exhibition making areas).
• Strong command of both spoken and written English. The jobholder should also preferably be proficient in one other vernacular language.
• Excellent communication, organisational and project management skills. Prior experience in project management in related areas is also an advantage.
• Mature and possess excellent interpersonal skills, patience and a pleasant disposition.
• Meticulous and detail oriented.
• Strong problem-solving perspective on issues, and help the team move towards viable solutions in a timely manner.
• Comfortable with multi-tasking and tracking and driving multiple workstreams concurrently.
• Able to work collaboratively with different partners.

The Regional Strategic Planning (“RSP”) team leads the development, planning and execution of strategic initiatives and new business ventures for Eastspring Investments. RSP works closely with the executive management members (“EMC”) and builds strong partnerships with all major functions and senior leaders in local business units (“LBUs”) within the organisation to drive strategic planning, projects coordination and strategic-related agenda.

KEY ACCOUNTABILITIES

• Initiate / manage / lead detailed analysis (including feasibility studies, opportunity assessment, business review and business planning) to support the development of regional / market-specific strategies that align with the broader organisational strategy.
• Coordinate the execution of strategic initiatives including market expansion, joint ventures, new partnerships, mergers and acquisitions.
• Support regional strategic planning including drafting of board and management materials on strategy / project update, business reviews and organisational business performance scorecards.
• Monitor and provide timely updates on latest market developments and competitive landscape including market trends, corporate transactions (e.g., M&A, strategic partnerships) and competitors’ quarterly business performance results.

EXPERIENCE / QUALIFICATIONS

• University graduate with specialisation in Finance, Accountancy or any Business disciplines. Graduates from other disciplines will be considered if they have the relevant industry experience. MBA / CFA is a plus.
• 5-7 years’ of asset management related domain experience.
• Prior experience in Big-4 advisory services, management consulting or in-house corporate strategy preferred.

KNOWLEDGE AND SKILLS

• Strong strategic and analytical skills. Able to independently conduct detailed market, competitive, financial analysis and synthesise key insights for senior management. Financial modelling experience is a plus.
• Hands-on experience in planning, coordinating and managing cross-functional projects. Able to coordinate among various stakeholders and drive project progress.
• Excellent written and oral communication skills in English and Mandarin. Able to convey clear information and recommendations to senior stakeholders.
• Self-motivated and possesses high level of confidence in interacting with senior management.
• Willing to travel, if required.

Nanyang Academy of Fine Arts (NAFA), University of the Arts Singapore, an esteemed arts institution with a global reputation seeks an administratively strong Assistant Manager/Manager at the Quality & Governance Division.

Key Responsibilities

Administrative Support

1. You will provide comprehensive administrative, secretarial, and planning support to the Vice President (Academic) & Provost.
2. To serve as a point of contact for internal (faculty, administrative staff) and external stakeholders (industry partners, universities, vendors), responding to inquiries and maintaining effective communication.
3. Collate information and prepare reports, presentations, and other documents as needed, ensuring confidentiality and accuracy as well as to coordinate meetings, including preparing agendas, taking minutes, and disseminating relevant information.
4. You will manage and track budgets, expenses, payments for the Vice President (Academic) & Provost, and to maintain accurate records and files and update policies and Standard Operating Procedures.
5. To assist with content updates for webpages.

Academic Support

1. You will assist the Vice President (Academic) & Provost with basic research and analysis related to art and design, education and practice.
2. You will support the Vice President (Academic) & Provost in planning and organization of workshops, training and engagement activities, as well as to provide secretariat support for academic meetings with the Vice President (Academic) & Provost and other Senior Management meetings.
3. Monitor and follow up with Deans/Head of Departments, faculty and staff on the progress of projects and assignments as directed by the Vice President (Academic) & Provost.
4. As any task as assigned by Supervisor.

Requirements & Qualifications

You should possess a Bachelor’s Degree in any specialised field with 2 years’ experience in academic/research administration. A minimum of 8 and 10 years of industry experience is required to be considered at Assistant Manager and Manager level respectively.

You should be resourceful and proactive in addressing issues, possess strong organisational, administration and coordination skills, with a proven ability to handle multiple tasks, prioritize tasks and meet deadlines.

You should possess exceptional interpersonal skills and the ability to collaborate effectively with individuals at all levels within the organization and with external stakeholders, being a team player.

To succeed in this role, you should have the ability to conduct basic research and analyse data effectively, possess excellent written and verbal communication skills, including proficiency in English.

Proficiency in MS Office Suite, Adobe Suite and other relevant software applications for communication, documentation, and presentation will be essential.

If you have a passion for the arts, we encourage you to apply. This is your opportunity to be part of NAFA to a new season of global recognition and shape the future of arts education in Asia.

Purpose of the job

To ensure excellence in delivery of financial accounts, including financial statements, management accounts, and annual returns, by overseeing the local private clients’ accountants and coordinating with the Mauritius Private Clients accountants assisting with the preparation.

This role offers an excellent opportunity to quickly build upon accounting, tax and financial management experience, especially in the private clients’ space.

The candidate will form part of a vibrant Trust Services (Private Clients) team, that lends his/her accounting expertise to bring greater value to the private clients’ relationships.

MAIN RESPONSIBILITIES

• Support the local Trust Services (Private Clients) team by taking ownership and responsibility over preparation and quality of the financial accounts within the team.
• Managing a portfolio of clients accounts ensuring high quality service deliverables to clients, including but not limited to, review and preparation of the financial accounts where applicable.
• Ensure excellence in delivery of all financial accounts of the local private clients team.
• Coordinate, liaison and lead the accounting process with Group centralised accounting team (i.e. Mauritius) where applicable, towards ensuring excellence in delivery of accounts.
• Review and prepare full or partial sets of accounts (monthly, quarterly and yearly) for the portfolio of clients.
• Ensure accurate recording of accounting transactions and analyse financial information, to prepare meaningful management accounts and supporting schedule
• Prepare tax computation and assist with tax compliance matters.
• Ensure payments are processed in compliance with the client’s policies and statutory requirements.
• Review and prepare financial statements under SFRS and other international GAAP where applicable
• Coordinate with external parties including external auditors, tax agents, corporate secretarial and government authorities, where required
• Establish good client relationships through positive interactions with the clients
• Liaise with banker, auditors and other professional parties where required
• Any other such duties that would be reasonably required for this role.

#LI-Hybrid

#LI-DR1

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES
· Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

· Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high-quality preparation and service.

· To hit all financial targets

· To lead the team on each shift and ensure the company service standards are upheld.

· Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

· Direct hiring, training, and scheduling of food service personnel.

· Investigate and resolve complaints concerning food quality and service.

· Prepare checks that itemize and total meal costs using the Point of Sales system.

· Assist in operations to ensure the smooth operation of the restaurant.

· Perform other duties as assigned by management.

REQUIREMENTS
· Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent to at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language