Total 396 restaurant supervisor job vacancies in D02 Anson, Tanjong Pagar

Restaurant Manager duties and responsibilities

Maximizing the value of an appealing atmosphere in the restaurant requires a good bit of business savvy. Culinary school graduates may bring out the advantage of a well-planned and well-plated dinner. Restaurant managers will take responsibility for the following duties on a regular basis:

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance
• Interviewing/recruiting new employees
• Interacting with guests to get feedback on product quality and service levels

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking for a Restaurant Manager to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

As the Restaurant Manager, you will be responsible for assisting the Executive Chef and General Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

Job Description

• Oversees and manages daily operations of the outlet/restaurant to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance.
• Formulation of standard operating procedures and implementing the system and policies for efficient operations.
• Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables, splitting tables, database building and management of back-of-house matters.
• Monitor and report sales, quality and service performance of the outlet.
• Develop and implement effective marketing and promotion strategies for F & B to achieve financial target.
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation.
• Take ownership of the regular clientele.
• Responsible for induction training and on the job training of new employees and also newly promoted staff.
• Handle all food and beverage items during preparation.
• Manage stock levels of food and other related utensils and cutleries.
• Assist in weekly scheduling of staffs according to the labour guidelines and fluctuation in sales.
• Perform daily inventory check to ensure maintenance of stocks.
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times.
• Routinely clean Counter Area, Dining Area, Cashier Area etc.
• Manage the floor staffs.
• Other adhoc duties as and when assigned.

Job Requirement

• GCE N / O Level onwards
• At least 3 years of relevant experience as a Restaurant Manager in F&B Industry.
• Preferably with working in the casual restaurant
• Able to lead a team of people under your care in the Front of House (FOH)
• Able to multitask and work efficiently under pressure
• Good communication and customer service skills

Staff Benefits

• Basic Salary + Birthday Leave + Employee Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Location: WEST

• Supervising warehouse staff and daily activities.
• Managing, evaluating and reporting on warehouse productivity.
• Tracking and coordinating the receipt, storage, and timely delivery of goods and materials.
• Ordering supplies and maintaining suitable inventory levels.
• Checking orders, bills, items received, inventory, and deliveries for accuracy.
• Maintaining records, reporting relevant information, and preparing any necessary documentation.
• Ensuring basic maintenance standards and compliance with health and safety regulations.
• Performing a daily inspection of the warehouse grounds.
• Coordinating and maintaining fleets and equipment.
• Communicating and coordinating with other departments and customers.

Requirements

• At least 5 years of relevant experience
• Possessing strong analytical skills
• Strong communication skills, abililty to adapt within a fast-paced environment

If you're interested in this role, click 'apply now' to forward an up-to-date copy of your CV or email to [email protected]

CEI Registration Number: R1985071

EA License Number: 21C0661

Company Registration Number: 201127615M

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Manage the outlet and customer relationships

Work with skills verbalisation and communication

Promote company products and services

Support the team and be a team player

Ensure the smooth operations in the outlet

Able to work on weekend

6 days work week

With minimum 2 years of experience

We are looking for an ambitious and talented Sous Chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience of Sous position or equivalent
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

The role includes

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

Job Responsibilities:

• Supervise, monitor, and direct the performance of Data Centre Services (Deployment of racks, trays, hardware, customer requests through ticket management, reverse logistics, supporting parts storage and replenishment)

• Monitor daily Service Level Objective (SLO) and Service Level Agreement (SLA) - (multiple sites)

• Develop an operational team strategy to achieve Service Standards & SLA KPI’s.

• Professionally monitor and train team’s performance, provide on the job coaching and evaluate performance, compare results to objectives.

• Recommend or initiate hiring, promotions, transfers or disciplinary actions.

• Conduct regular safety and task specific training both theoretically and practical.

• Ensure all services are completed accurately and on time, in accordance with customer policies, including safety requirements.

• Establish, maintain, and promote exceptional customer service.

• Properly maintain and inspect tools & equipment.

• Schedule Maintenance Services as necessary to maintain the facility’s infrastructure systems in accordance with maintenance programs including, but not limited to, 5S (floor and room organization, supplies, and upkeep).

• Always ensure an appropriate number of personnel on site.

• Oversees daily management of staff and manage the flow of Data Centre day-to-day operations

• Perform all services as efficiently as possible while limiting negative impact to the environment.

• Attend regular meetings with customers to report issues, analyze quality, review performance, and/or resolve issues.

• Correctly maintain and generate required reports, including trends surrounding the services.

• Correctly interpret and enforce company policies and safety procedures to ensure compliance.

• Manage team capacity & utilization for assigned tasks during normal operations SLA & standards

• Requires traveling to multiple sites if required.

Job Requirements:

• Minimum Required Experience: 3+ years of experience in a similar role. Preferred Tertiary educational level.

• Strong communication skills (verbal and written) in English for handling English speaking people and local country language.

• Focused on safety.

• Must have Team Management experience.

• Intermediate to Advanced computer skills (Word, Excel Powerpoint).

• Able to identify basic network components and understanding of computer terminologies.

• Ability to rapidly learn Standard Work Instructions (training and job shadowing to be provided).

• Data analysis skills.

• Attention to detail.

• Work independently and as part of a team. Ensure tasks are completed correctly and quickly.

• Must be comfortable working in a physically demanding environment.

• Ability to lift/move (~25 kg / 50 lbs.) equipment as required.

• Knowledge of machines, equipment and maintenance.

• Experience in handling multiple projects and tight timelines.

• Vendor interaction and relations experience.

• Knowledge of principles and practices of effective customer service.

• Provides direction, instructions and guidance to team members to ensure achievement of Service

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Join our pre-opening team at Hevel, an the most exciting restaurant opening nestled in the heart Keong Saik Road. If you're passionate about creating unforgettable culinary experiences, we invite you to be a part of our journey. We're looking for dedicated and creative individuals who share our commitment to service excellence and exceptional service. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.

More about us

Inspired by Chef Stefan’s upbringing and his experience leading the city’s most celebrated kitchens, Hevel is a restaurant centred around communal eating and seasonality, elevated by fine dining training and technique.

Located on the ground floor of 1 Keong Saik Road, the dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen.

The food at Hevel is rooted in European technique but draws inspiration from around the world, primarily the flavors of childhood, traveling, and the diverse cuisine of the continent.

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Running the kitchen in the absence of the Head Chef
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

We are looking for a spirited individual passionate about hospitality to join the team. Although very much valued, F&B experience is not required. We are looking for someone with a positive attitude who values working in a nurturing environment.

This role involves a variety of tasks, mainly to do with setting up the restaurant, and providing outstanding service and hospitality to our guests. We're looking for individuals who thrive when interacting with others and making meaningful connections.

Applications are open to all, and we look forward to hearing from you!

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and promises a good time.

What you will get?

· Great working hours (evenings only and no split shifts)

· 44 hours a week, 2 days off, 5 day work weeks!

· Daily staff meal

· Late night transport

· Peers and Managers that will help you settle in and grow

· A positive work environment

· Reward and recognition

· The opportunity to develop and grow with the brand and progress at your own pace

Work at a Restaurant that is fun, vibrant and full of character. Broaden your perspectives and learn more about various presentations of raw and cooked seafood while garnering a better understanding about the seasonality of the seas. Hone your skills in a fast-paced casual upscale restaurant that is at the forefront of the dining scene!

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and makes for a truly memorable evening. We believe that true hospitality begins with us!

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Sous Chef and Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 4.5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

If this sounds like something you’re looking for drop us an email at [email protected] or whatsapp us at 90123747 with your CV. We can’t wait to meet you!

We are looking for a spirited individual passionate about hospitality to join the team. Although very much valued, F&B experience is not required. We are looking for someone with a positive attitude who values working in a nurturing environment.

This role involves a variety of tasks, mainly to do with setting up the restaurant, and providing outstanding service and hospitality to our guests. We're looking for individuals who thrive when interacting with others and making meaningful connections.

Applications are open to all, and we look forward to hearing from you!

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and promises a good time.

What you will get?

· Great working hours (evenings only and no split shifts)

· 44 hours a week, 2 days off, 5 day work weeks!

· Daily staff meal

· Late night transport

· Peers and Managers that will help you settle in and grow

· A positive work environment

· Reward and recognition

· The opportunity to develop and grow with the brand and progress at your own pace

• Works with Assistant Manager, Housekeeping in the preparation and management of the annual departmental operating budget.
• Monitor budget and control expenses with a focus on increasing productivity.
• Responsible for Housekeeping inventory, managing cost and usage.
• Assist with third party vendor induction and support in managing the performance of third party vendors
• Supervise the implementation of housekeeping standards and procedures in relation to:

o Bedroom service

o Bathroom service

o Valet service

o Cleaning service

o Linen maintenance

• Recommended changes to these standards and training needs on an ongoing basis
• Solve employee grievances
• Ensure consistency within the department
• Works with Superior and Human Resources on manpower planning and management needs
• Open and close the shift and ensure effective shift hand over
• Distribution and collection of keys
• Management of all incoming and outgoing calls

Guest Experience:

• Maintain a current and thorough knowledge of all housekeeping systems
• Perform Room allocations
• Perform Room inspections
• Prioritise arrival rooms
• Liaise with Front Office for guest and hotel requirements
• Ensure guest valet is processed and delivered in a timely manner
• Co-ordinate special projects (example: site rooms, vermin control, window and carpet cleaning, room inventories)
• Manage all special requests made by guests
• Management of lost property for the hotel
• Ensure you have complete knowledge of room types, layouts and facilities

Responsible Business:

• Manage storage areas
• Maintain adequate stock levels
• Complete stock takes as required
• Maintain stock levels
• Conducts shift briefings to ensure hotel activities and operational requirements are known

Job Descriptions

• Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
• Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
• Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
• Collaborate with the Head Chef to develop new menu items and seasonal specials
• Manage inventory and control food costs to maximize profitability
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
• Assist in scheduling and managing kitchen staff to meet operational requirements
• Handle kitchen administrative tasks, such as ordering supplies and maintaining records

Job Requirements

• Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
• Culinary degree or equivalent certification is a plus
• Strong leadership and team management skills
• Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creativity and innovation in menu planning and food presentation
• Strong communication and interpersonal skills
• Be able to work an open fire grill
• Experience in meat cooking is a plus
• Experience in handling high value food items
• Flexibility to work evenings, weekends, and holidays as required

Working hours

• Tuesday to Saturday ( Split Shift ) / 5 days - 49 hrs per week

Job Scope

• Create an environment that is warm, welcoming and filled with positivity for guests and employees.
• Executes standard operating procedures, coordinates restaurant operations during each shift, determines and implements operating improvements
• Ensures completion of all day-to-day administrative and service tasks
• Manages all aspects of staff performance in accordance with established service standards and staff training guidelines, ensure staff knows and adheres to established steps of service and service standards
• Monitors adherence to health, safety and hygiene standards in restourant, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviours of the team and guests, maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security SOP
• Maintains restaurant cleanliness
• Organizes and monitor staff schedules and ensures that budgeted labour costs are met
• Interacts with guests, to ensure all in-service inquiries and complaints are handled promptly
• Ensuring evolution of the restaurant
• Ensure all staff are trained and aware of corporate & local marketing programs
• Control Profit & Loss (i.e. plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train
• Assists in designing and implementing staff training initiatives

Requirements

• Strong knowledge in Cost Accounting, Developing Budgets, Financial Planning and Strategy
• Self starter with demonstrated experience in decision making, process improvement, strategic planning, customer focus, management proficiency, managing profitability, quality control
• 5-7 years of management experience in a Restaurant including Profit & Loss responsibility
• demonstrating a level of passion and dedication where no task is beneath you.
• Thrive in a collaborative environment
• A proactive team player that embodies our spirit of entrepreneurship and mutual respect
• Strong interpersonal, conflict resolution and problem-solving abilities
• Excellent oral/written communication skills
• Ability to work well under pressure in a fast-paced environment
• Results-oriented and impeccably organized

We are recruiting operation supervisor for the food court and coffee shop etc...................

Candidates are to oversee all activity of a specific department or area in a company and to report their findings to upper management and also to ensure things are moving smoothly. All races are welcome.

Fool is awarded by 1 star Michelin. We are seeking a Commis Cook to join our big family with an emphasis on a lively wine bar that focuses on modern European cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Basic Salary from $2,500 to $2,700 per month
• Staff meals will be provided
• Birthday Leave + Staff Discount
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

• Minimum of "O"level
• WSQ Basic Hygiene Certificate Experience
• Can meet and greet customers and organise table reservation
• Can ensure to maintain appearance, cleanliness ant set-up of the restaurant properly
• 3 or more years of experience in Japanese restaurant as a chef
• General knowledge of Japanese food handling, preparation and cooking procedures
• Able to work in team
• Passion to serve

About us: Marguerite is awarded by Michelin with one star.Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

The Roles: A Restaurant Manager is responsible for overseeing the daily operations of a restaurant. The duties include hiring and training restaurant staff to follow company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff. You would have the opportunity to work with Chef Michael and Chef Herman from Marguerite Fine Dining Restaurant.

Job Description

• Oversee restaurant operations and ensure a smooth flow
• Coordinate Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage the restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Job Requirement

• Diploma / Advance / Degree in Food & Beverage/ Hotel Management or equivalent.
• At least 5 years of relevant experience as Fine Dining Restaurant Manager.
• 3 years of customer service experience as a manager to handle all level of customers in restaurant.
• Knowledge of restaurant operations management. and strong leadership skills to handle a team of Front of House staffs.
• Excellent Communication Skill and Problem-solving ability
• Acute financial management skills

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• Staff meals will be provided and Staff Discounts entitlement
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

The Roles: A Assistant Restaurant Manager is responsible for a variety of tasks, including scheduling shifts, seating customers, and caring for staff members. They must also ensure that the place abides by all applicable laws and promotes an enjoyable dining experience with excellent customer service.

Job Description

• Taking responsibility for the business performance of the restaurant.
• Analyzing & planning restaurant sales levels & profitability.
• Organizing marketing activities such as promotional events & discount schemes.
• Preparing reports at the end of the shift/week, including staff control, beverage
• Creating & executing plans for department sales, profit & staff development.
• Setting budgets &/or agreeing them with the senior management.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Ensuring that all employees adhere to the company’s S.O.P. & S.O.S.
• Recruiting, training & motivating staff.
• Maintaining high standards of quality control, hygiene, health and safety.
• Checking stock levels & ordering supplies (dry store).
• Preparing Cash drawers & providing petty cash as required.
• Helping in area of the restaurant when circumstance dictate.

Job Requirement

• GCE O Level & above with 3 years of relevant experience as Fine Dining Assistant restaurant Manager.
• 3 years of customer service experience as a Assistant Manager to handle all level of customers in restaurant.
• Good knowledge of restaurant operations management
• Good communication skill and team management abilities

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• Staff meals will be provided and Staff Discounts entitlement
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Job Descriptions

• To supervise the work of sub-contractors and work closely with other operations staff to meet the project schedule
• Report to the Construction Manager and Site Engineer
• You will adhere to construction procedures and safe work practices and ensure that works are executed within an acceptable standard of workmanship so as to meet the stringent requirements conducted during site tests and inspections

Job Requirements

• Minimum 3 years of relevant experience in the Construction Industry
• Possess a certificate in Building Construction Safety Supervisor (BCSS)
• Supervisory experience in foundation & structural works on-site

HOW TO APPLY:

Interested applicants, please click on “Apply Now” and provide the below details in your resume.

We regret only shortlisted candidates will be notified.

Trust Recruit Pte Ltd
EA License No: 19C9950
EA Personnel: Charmaine Tin Zi Jin
EA Personnel Reg No: R23113892

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Brief description of the Restaurant

• We are Ushidoki Wagyu Kaiseki, An authentic Beef Omakase Restaurant where you can fully enjoy head to tail and a variety of dishes in a course menu.
• Leading by Chef Nobu who has more than 30 years experience and our team never compromise raising our bar to serve the best.
• "A great chef is like an artist, creating a masterpiece with every dish" ---------Literally you will witness this!
• We are always on the lookout for like-minded service-oriented team members joining our USHIDOKI family.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.