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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

TASVEE RESTAURANT

Job Description

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

Marriott International

Job Description

Sunrise Japan Holdings Pte Ltd

Sunrise Japan Holdings Pte Ltd is one of many companies under Cinderella Capital Pte Ltd, an entity which has diversified business interest in different fields ranging from F&B to Beauty. The Company currently has presence in Singapore and regional countries such as Malaysia, Indonesia, Myammar, and Philippines. We are on a rapid expansion path and are looking to increase our presence to more countries in time to come.

Job Description

• Food preparation to customers' orders

• Maintain work station cleaniness and hygiene.

• Assist in preparation of reports, e.g. Sales, Inventory, etc.

• Liaising with suppliers.

• Other ad-hoc duties as assigned by your Superior

• Salary will commensurate with experience.

• Candidates with more experience can be considered for higher position and salary.

• Have knowledge in Western or Japanese or Fusion food and preparation.

• Minimum 5 years experience.

• Working days will be 6 days per week and 1 day off.
  

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Indian Cuisine) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1. Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2. Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3. Ensure mise-en-place is prepared in advance to support efficient and timely service.

4. Manage and operate the assigned kitchen section independently while maintaining quality standards.

5. Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6. Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7. Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8. Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9. Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.

2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.

3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.

4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.

5. Ability to manage a section independently under pressure and detailed oriented.

6. Flexibility to work shifts, weekends, and public holidays as required by operations.

7. Candidates with relevant qualifications but no prior experience are welcome to apply.

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

The Engineer manages the maintenance and repair of the hotel buildings, grounds and contents in a cost-effective manner, ensuring the efficient and safe operation of all plant and equipment. This role is concerned with assisting in the supervision of all repair, maintenance and new installations, ensuring the safety operations in the hotel. He/ she effectively communicates and solves the questions guests encountered.

What will I be doing?

As the Engineer, you will be responsible for performing the following tasks to the highest standards:

• Set and maintain service standards for work to drive staff to achieve common goals.
• Assign tasks according to the instructions of the Chief Engineer/ Assistant Chief Engineer, follow-up with and guiding the completion of tasks, ensuring good handover between teams to ensure smooth workflow.
• Regularly check the operation of the machine room, related systems and equipment, and give timely feedback.
• Creative in dealing with emergent situations and solve technical challenges effectively for a safe and smooth operation.
• Proactively finding the root cause and working for a long -solution for recurring issues.
• Be on top of requirements for quality and safety standards in view of quarterly/ bi-annual audits.
• Monitor and track work requests completion, review high occurrences and collaborate with relevant departments to develop methods for improvement.
• Advise on equipment and operating procedures in terms of energy efficiency.
• Support Chief Engineer/ Assistant Chief Engineer on identifying and implementing energy savings initiatives.
• Ensure accurate tracking of daily/ monthly meter reading logging and prepare monthly report.
• Responsible for the administrative work within the team, keeping records of team members attendance and daily performance, recording and filing the maintenance policies involved in the shift.
• Evaluate quotations from Contractors/ Purchasing Managers for all works involving external contractors.
• Manage the system's materials, team member borrowing tools as well as the registration and storage system of receiving materials.
• Coordinate the work schedule of external Contractor according to the maintenance plan.
• Organize and inspect the work in the Engineering department, implementing effective inventory management.
• Supervise and inspect the safe operation of equipment in all departments and prevent violations.
• Responsible for training team members to improve working skills, enabling them to work with maximum efficiency.
• · Motivate team members to produce the best possible results, achieve the common goal and enhance team spirit.
• Ensure sufficient shifts coverage and provide support to the team as and when necessary.
• Handle queries and complaints in a timely, efficient and diplomatic manner.
• Keep Chief Engineer informed on operational challenges and team member relations without any delay.
• Ensure team member grooming standards are acceptable and aligned to hotel’s policy and standard.
• Conduct regular performance evaluations with team members, guiding and training team members to be competent for higher positions.
• Responsible for addressing and making suggestions for handling team members’ mistakes.
• Ensure that energy management plans are closely monitored and effectively implemented (gas, water, electricity and diesel).
• Ensure the execution and implementation of emergency procedures, coordinating with engineering procedures for other incidents.
• Flexible and able to cover shifts, work on weekends and Public Holidays.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Engineer serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• At least 3 years of working experience in the same position or 5 years of supervisory experience in a 4/ 5-star hotel.
• Proficient in English to meet business needs.
• Knowledgeable of hotel electrical and mechanical knowledge.
• Familiar with hotel engineering equipment maintenance and repairs.
• Strong communication and coordination skills.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Holiday Inn Singapore Orchard City Centre

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for a Director of Sales & Marketing who can oversee and direct all Sales and Marketing activities. Responsibilities include overseeing the planning and development of promotional strategies and marketing plans; overseeing and assisting with the development and implementation of the sales and marketing plan; management of the sales and marketing team and reporting on effectiveness of the plan. Responsibilities also require direct and routine interaction with the Regional Sales and Marketing office.

Responsibilities include, but are not limited to:

• Produce the Annual Revenue Plan, Marketing Budgets and Forecasts

• Produce Action Plan related to the Revenue Plan to ensure Revenue Plan objectives are achieved

• Coordinate all methods of maintaining and increasing business volume. This includes advertising, sales promotion, personal selling, publicity, community relations, special sales projects, etc

• Create and implement special programs to achieve greater profitability

• Enhance the image of the hotel in the local community

• Review regularly activity reports of Sales and Marketing personnel to ensure targets and Sales objectives are being met

• Investigate potential markets 

• Manage the development of new products and services 

• Oversee the development of new marketing strategies

• Conduct market research

• Work with Director of Finance in the preparation and management of the Department’s budget

What We Need From You

Bachelor’s degree in Sales, Marketing or related field, and have 4 years of relevant experience or similar supervisory role, or an equivalent combination of education and work-related experience. 

Required Skills:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 

• Problem solving, reasoning, motivating, organizational and training abilities

• Proficient in the use of Microsoft Office

• Good communication and writing skills

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

- 25-50% F&B Discount at restaurants within IHG Singapore Hotels

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with the Singaporean charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Executive Pastry Chef is responsible for leading the pastry and bakery operations across the hotel, overseeing the creation, execution and consistency of all pastry, dessert and baked offerings.

This role drives creativity and innovation while ensuring operational excellence, quality control and alignment with the NoMad brand identity. Working closely with the Director of Culinary and F&B leadership team, the Executive Pastry Chef plays a key role in shaping the hotel’s culinary positioning through distinctive and memorable pastry experiences.

The role is also instrumental during pre-opening, responsible for menu development, kitchen setup, sourcing of pastry equipment and building a high-performing pastry team.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Executive Pastry Chef are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Lead the pastry and bakery operations across all outlets, including restaurants, bars, banquets and in-room dining.

• Develop and execute innovative pastry menus, desserts and baked items that reflect the NoMad brand identity.

• Ensure consistency, quality and presentation of all pastry products across all service periods.

• Work closely with the Director of Culinary to align pastry offerings with the overall culinary direction of the hotel.

• Oversee daily production, preparation and service to ensure efficiency and high standards.

• Monitor food quality, taste and presentation to meet guest expectations and brand standards.

• Undertake any other duties or tasks deemed reasonable by the Director of Culinary or General Manager.

MENU DEVELOPMENT & CREATIVITY

• Conceptualise and develop signature desserts and pastry items that enhance the hotel’s culinary identity.

• Continuously innovate and refresh menus based on trends, seasonality and guest preferences.

• Collaborate with F&B and Marketing teams on special promotions, events and seasonal offerings.

• Ensure all recipes are standardised, documented and consistently executed.

PRE-OPENING & SETUP

• Lead the setup of pastry kitchens, including equipment selection, layout planning and workflow design.

• Support procurement of pastry-related OS&E and ingredients.

• Develop pre-opening training plans and operational procedures.

• Participate in menu tastings, trials and concept development for all outlets.

• Build and train the pastry team prior to opening.

LEADERSHIP AND MANAGEMENT

• Lead, train and develop the pastry team to achieve high performance and consistency.

• Foster a culture of creativity, discipline and teamwork within the pastry department.

• Conduct training, coaching and performance evaluations for team members.

• Ensure proper staffing, scheduling and productivity within the department.

• Promote collaboration with other kitchen and service teams.

COST CONTROL & OPERATIONS

• Manage food cost within the pastry department through effective planning and portion control.

• Monitor inventory, ordering and wastage to ensure cost efficiency.

• Work closely with Purchasing and Cost Control teams to manage suppliers and ingredient sourcing.

• Ensure compliance with budget and financial targets.

FOOD SAFETY & COMPLIANCE

• Ensure compliance with food safety, hygiene and sanitation standards.

• Maintain a clean and organised pastry kitchen at all times.

• Ensure proper handling, storage and labelling of all food items.

• Comply with local regulations and company policies related to food safety.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Deliver pastry experiences that enhance the overall guest journey and brand perception.

• Ensure presentation and quality reflect the sophistication and identity of NoMad.

• Support guest engagement through creative and memorable dessert offerings.

• Uphold brand standards in all aspects of pastry production and presentation.

EXPECTATIONS:

The Executive Pastry Chef is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with internal and external stakeholders.

• Always adhere to company policies and procedures, including food safety and hygiene standards.

• Demonstrate creativity, innovation and attention to detail in all pastry creations.

• Foster clear communication and strong teamwork within the kitchen.

• Exhibit leadership and accountability in managing the pastry operations.

• Champion company values and foster a collaborative and respectful working culture.

QUALIFICATIONS

• Degree or Diploma in Culinary Arts, Pastry Arts or a related field.

• Minimum 8–10 years of experience in pastry or bakery operations, with at least 3–5 years in a leadership role.

• Strong expertise in pastry techniques, dessert creation and bakery production.

• Experience in luxury or upscale hospitality environments is preferred.

• Proven ability to develop innovative menus and lead pastry teams.

• Strong knowledge of food safety, hygiene and kitchen operations.

• Excellent leadership, organisational and communication skills.

• Passion for culinary excellence and creativity.

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect of you?

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Marriott International

Job Description

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests. If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you.

Job Responsibilities:

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance

• Plan continuous improvement activities within the outlet

• Deploy customer service standards within the outlet to drive organisation's customer experience goal

• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards

• Ensure customers have a memorable dining experience

• Constantly obtain customer feedback during operations to ensure satisfaction

• Monitor setup, maintenance, cleanliness and safety of dining areas

• Perform duties like ordering, serving, clearing and setting of tables

• Greet customers as they arrive and showing them to their table

• Promote sales and be familiar with promotions and menu

• Coordinate food service between kitchen and service crew

• Attend to customer complaints (if any)

• To handle cashiering duties

• Assist to upsell promotions

• Constantly motivate & cultivate a team spirit in the restaurant

• Maintains utmost service standards and discipline/grooming among the service staff

• Supervise and train the service staff to Restaurant standards of excellence

• Any other appropriate duties and responsibilities as assigned

Job Requirements:

• Possess 2-3 years of F&B service experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our new opening!

Marriott International

Job Description

Marriott International

Job Description

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Assist in daily restaurant operations including customer service, cashiering, and floor management

• Support the Restaurant Manager in supervising service crew and ensuring smooth service flow

• Participate in staff scheduling, inventory control, and stock ordering

• Handle customer enquiries, feedback, and resolve service issues professionally

• Ensure food safety, hygiene standards, and compliance with company SOPs

• Learn and rotate across multiple departments: service, kitchen basics, operations, and admin tasks

• Assist in opening/closing procedures and oversee shift operations

• Monitor staff performance and support training of new team members

• Prepare simple reports and update management on outlet performance

Requirements

• Min Degree in any field

• No experience required

• Willing to be based in Singapore
  

To submit your application, please apply online apply@rn-care.com or call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the restaurant manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned

KENNY ROGERS (MARINA SQUARE) PTE. LTD.

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.
2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience
2. Proven customer service experience, strong leadership, motivational and people skill
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

KENNY ROGERS (MARINA SQUARE) PTE. LTD.

Job Description

Responsibilities includes:

-Manage the daily operations of the kitchen to ensure it runs smoothly and efficiently.

-Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.

-Design, update, and standardize seasonal menus that align with the restaurant's concept and quality standards.

-Manage the kitchen budget, which includes food and labor costs.

-Monitor food inventory, place orders, and control costs.

-Ensure all kitchen activities comply with food safety and sanitation regulations.

Requirements:

At least 2 year(s) of working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure.

Excellent leadership and management

Ability to delegate tasks.

LAO HUO TANG F&B PTE. LTD.

Job Description

Responsibilities includes:

Prepare and cook designated items on the menu within specified time

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Overseeing stock and ordering supplies

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

At least 2 year(s) of working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure.

Excellent leadership and management

Ability to delegate tasks.

LAO HUO TANG F&B PTE. LTD.

Job Description

1. Overall Purpose

The Outlet Manager is responsible for overseeing the day-to-day operations of the outlet to ensure smooth functioning, excellent customer experience, profitability, and compliance with company standards and policies.

2. Key Responsibilities
A. Operations Management

Oversee daily operations, including opening and closing procedures.
Ensure the outlet meets brand standards for cleanliness, presentation, and service.
Manage stock levels and inventory control; coordinate with suppliers and purchasing.
Implement and monitor standard operating procedures (SOPs).
Handle POS operations, cash control, and daily sales reconciliation.B. Customer Service

Maintain high levels of customer satisfaction through excellent service.
Resolve customer complaints and feedback promptly and professionally.
Ensure staff deliver consistent and personalized customer experiences.C. Sales & Profitability

Achieve monthly sales targets and profitability goals.
Monitor sales trends and develop promotional strategies to boost revenue.
Control costs, including labor, wastage, and operational expenses.D. Staff Management

Recruit, train, schedule, and supervise outlet staff.
Conduct performance reviews and provide coaching or disciplinary actions as needed.
Motivate the team to achieve service excellence and sales goals.E. Compliance & Safety

Ensure compliance with health, safety, hygiene, and licensing regulations.
Conduct regular inspections and audits of the outlet.
Maintain proper records of incidents, accidents, and safety procedures.F. Reporting & Administration

Prepare daily, weekly, and monthly sales and performance reports.
Track key performance indicators (KPIs) such as customer satisfaction, sales per staff, and cost ratios.
Coordinate with HR, Finance, and Marketing departments as required.3. Skills & Qualifications

Diploma/Degree in Hospitality, Business Management, or related field.
Minimum 3–5 years of supervisory or managerial experience in a similar outlet.
Strong leadership, organizational, and communication skills.
Customer-focused mindset with problem-solving ability.
Proficiency in POS systems and basic MS Office tools.4. Key Performance Indicators (KPIs)

Sales performance vs. target
Customer satisfaction scores
Staff turnover rate
Cost control (food cost, labor cost, wastage)
Audit and compliance resultsWould you like me to tailor this job scope for a specific industry — for example, restaurant / café, retail store, or hotel outlet? That way I can adjust the duties and KPIs to match your needs.

LAO HUO TANG RESTAURANT PTE. LTD.

Job Description

Responsibilities includes:

1. Responsible for the preparation of raw materials required for items on the menu
2. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
3. Adhere to all statutory food hygiene and sanitation guidelines
4. Ensure regular maintenance of all kitchen equipment, machinery and accessories
5. Ensure all items prepared are done with the same level of quality and consistency
6. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
7. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. No prior working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure
6. Ability to delegate tasks.

**Salary commensurate with working experiences

LAO HUO TANG GROUP PTE. LTD

Job Description

Responsibilities includes:

1. Responsible for the preparation of raw materials required for items on the menu
2. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
3. Adhere to all statutory food hygiene and sanitation guidelines
4. Ensure regular maintenance of all kitchen equipment, machinery and accessories
5. Ensure all items prepared are done with the same level of quality and consistency
6. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
7. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. No prior working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure
6. Ability to delegate tasks.

**Salary commensurate with working experiences

LAO HUO TANG GROUP PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

Outlet Manager Job Scope

1. Operations Management

• Oversee the daily operations of the outlet to ensure smooth, efficient service.
• Monitor opening and closing procedures, cleanliness, and safety standards.
• Ensure all equipment and facilities are properly maintained.

2. Sales and Revenue

• Drive sales and achieve monthly revenue targets.
• Implement promotions, upselling, and marketing initiatives to increase profitability.
• Monitor cost control — including labor, inventory, and wastage management.

3. Customer Service

• Ensure high standards of customer satisfaction and handle complaints promptly.
• Maintain a positive outlet atmosphere and consistent service quality.

4. Staff Management

• Recruit, train, and supervise outlet staff (servers, cashiers, baristas, etc.).
• Schedule shifts and ensure adequate manpower.
• Conduct performance evaluations and motivate the team to meet KPIs.

5. Inventory and Supply

• Manage stock levels, ordering, and deliveries.
• Maintain accurate inventory records and reduce wastage or shortages.

6. Reporting and Administration

• Prepare daily/weekly sales reports and submit to management.
• Handle petty cash, end-of-day reconciliation, and POS systems.
• Comply with company policies, health, and safety regulations.

7. Branding and Presentation

• Ensure the outlet’s visual presentation aligns with brand standards.
• Implement marketing campaigns and seasonal displays as directed by head office.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

STUTTGART BLACKFOREST PTE. LTD.

Sonder where a special kind of dining takes place. Sonder aims to bring a new dining concept to the Henderson locale - a bakery bistro by day, and by night, an “Omakase” dining destination featuring two fixed price menus with Euro-Asian flavors and ingredients. We are currently expanding our team and we would love to hear from you!

Job Description

• Fun loving
• Committed
• Able to provide friendly and professional service
• Willing to be trained in various areas and be multi-tasked (for example :- bar, floor and kitchen)
• Daily Routines of Cleaning, Inventory and Stocktake
• Assist and work the Restaurant Manager to ensure that customers have a satisfactory experience
• Stocking of Supplies, Cashiering and Customer Service
• To assist the Restaurant Manager with Daily reports, incident reports and problem solving as per company SOP Manual
• Able to Work on Weekends

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

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.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

We are looking for a passionate and driven Senior Manager / Manager, Service Excellence & Learning Development to lead and support the hospitality learning and development function across hotel and F&B operations. This role is responsible for driving service excellence initiatives, establishing service standards, and implementing effective training programs to enhance team members’ skills, knowledge, and service mindset.

The individual will play a key role in strengthening service culture and ensuring training and service quality initiatives are aligned with business needs and guest expectations. Scope and level of responsibilities will be commensurate with the candidate’s experience and seniority.

Key Responsibilities

Service Excellence & Standards

• Act as a catalyst for change and continuous improvement in service performance and quality.

• Support the establishment and enhancement of service standards, procedures, and systems across hospitality operations.

• Promote a strong service culture across hotels and F&B outlets.

Learning & Development

• Manage and implement training programs including new employee orientation, Train-the-Trainer, product knowledge, service standards, and guest experience.

• Develop and support a network of departmental training champions.

• Ensure effective training initiatives are in place and aligned with operational needs.

• Develop ad-hoc learning materials to address service gaps or development needs.

Training Needs & Performance Monitoring

• Identify training needs or gaps and implement solutions to improve productivity and performance.

• Monitor key performance indicators related to training (e.g., learning hours) and service quality (e.g., LQA standards).

• Conduct and track internal audits to evaluate training effectiveness and recommend improvements.

Stakeholder Collaboration

• Support in implementing training initiatives and service standards.

• Work closely with operational departments to develop and execute monthly training plans.

• Partner with Corporate L&D to co-develop learning roadmaps and content.

Guest Feedback & Continuous Improvement

• Analyze guest feedback and review quality standards to ensure relevance and effectiveness.

• Recommend action plans and coaching strategies to address service gaps.

Talent Development & Compliance

• Support talent development initiatives and projects.

• Ensure compliance with workplace safety and health regulations and maintain a safe working environment.

• Perform other ad-hoc duties as assigned.

Requirements

• Degree or Diploma in Hospitality, or related discipline.

• ACTA or equivalent training certification preferred.

• Minimum 5–10 years of experience in hospitality training, service excellence, or operations across hotel and/or F&B environments.

• Experienced in conducting and delivering stand-up training programs, applicable and appropriate to business needs.

• Strong business acumen, resourcefulness, and results-driven mindset.

• Ability to work independently and in a team.

• Good cross-cultural awareness and ability to work across different levels of the organization.

• Proficient in Microsoft Office tools.

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Work Location: Tampines
Working Hours: 7am-4:30pm
Working Days: Mon-Fri

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Key Requirements:

• Minimum 3-5 years’ experience in similar capacity with or without qualification.

1855 F&B PTE. LTD.

*************************************************

Job Description

Job Summary

Restaurant Manager to ensure the seamless running of the Restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.

Responsibilities

• Delegate responsibilities to the service team to consistently deliver excellent guest service
• Manage daily restaurant operations to maintain efficiency and service quality
• Provide training, coaching, and feedback to service team members to enhance performance
• Engage guests to understand their needs and deliver a positive dining experience
• Enforce strict compliance with safety and hygiene regulations at all times
• Review operations and team performance regularly to identify issues and propose improvements
• Monitor manpower costs to stay within budgetary limits
• Ensure adherence to company policies, processes, and procedures consistently
• Maintain POS system functionality and enforce accurate cash handling procedures
• Assist in recruiting and selecting new team members to build a capable workforce
• Prepare weekly staff rosters and monthly management reports to support operational planning
• Perform additional duties as assigned by management

SHR GLOBAL TALENT

Job Description

Work Location : Tuas Bay Walk

Responsibilities :

1. Safely operate Band Saw Meat Cutting Machine to portion beef , pork , poultry to specified size and weights.

2. Use knives, slicers, and grinders to cut, trim, debone, and grind various meats (beef, pork, poultry) into steaks, roasts, ground meat, and other desired portions.

3. Butchering duties that includes weighing, portioning, cutting and trimming meat from larger wholesale portions .

4. Weigh all meat items by specified procedures outlined by standard practice

5. Knowledge of different cuts of meat and their best uses

6. Ensure equipment are in clean and good working condition.

7. Possess a comprehensive understanding of different meat types, cuts, and their unique qualities.

8. Apply food production standards and SOPs related to safety and hygiene policies.

9. Collaborating with team members in a fast-paced production environment .

Job Requirements :

1. Preferably have experience as a butcher .

2. Manual handling of heavy items.

3. Flexibility to work on weekends/Public Holiday and night-shift .

4. Willingness to learn and adapt to different tasks and responsibilities.

Lin Stephanie

EA Registration Number: R23118908

EA Licence No: 23C1729 ( SHR Global Talent )

The Hongkong and Shanghai Hotels

Job Description

Siam Chaophraya Holdings Company Limited

Job Description

ONYX Hospitality Group

Job Description

Pavo Hospitality Solutions

Job Description

Cluster Revenue Manager

The Cluster Revenue Manager plays a key role in driving total revenue performance across the assigned portfolio by implementing effective pricing strategies, managing inventory, and leveraging data-driven demand forecasting.

With a primary focus on rooms revenue, this role also contributes to the optimization of ancillary revenue streams, including Food & Beverage, Spa, and other topline segments, ensuring a holistic approach to revenue maximization and profitability.

Job Responsibilities

A) Revenue & Yield Management

• Develop and implement pricing strategies to maximize rooms revenue.

• Monitor designated properties’ performance through key metrics (RevPAR, ADR, Occupancy, RGI).

• Manage room inventory across all distribution channels (Brand.com, OTAs, GDS, Direct Reservations).

• Oversee availability, length of stay, and rate restrictions to optimize occupancy and ADR performance.

• Continuously monitor competitor pricing, market dynamics, and major city-wide events to anticipate demand shifts and refine revenue strategies

• Ensure revenue management practices align with brand standards and owner expectations.

B) Forecasting & Reporting

• Prepare monthly forecasts for rooms revenue.

• Analyze pickup, booking pace, and market demand to adjust forecasts.

• Present monthly revenue performance reports to management and ownership.

• Provide insights and recommendations to the Cluster General Manager and Sales & Marketing team.

C) Collaboration

• Work closely with Sales & Marketing to align pricing with promotional activities.

• Drive collaboration with Reservations and Front Office teams to enhance upselling performance, implement effective overbooking strategies, and optimize inventory management, including static contracted rates and room type allocation, supported by data-driven insights.

• Coordinate with F&B team to monitor outlet/bar performance and recommend revenue opportunities (special menus, promotions, bundling with rooms).

D) Systems & Distribution

• Manage rate loading, inventory, and promotions in PMS, CM, IBE, RMS and BI tools.

• Ensure rate parity and accuracy across all online channels.

• Optimize visibility on OTAs, metasearch, and digital platforms.

E) Reservations, Front Office Operations & Team Management

• Lead and mentor the reservations team to ensure operational excellence.

• Maintain data accuracy and integrity across all reservation systems.

• Align team practices with current rate strategies and restrictions.

• Educate team members on property seasonality and demand patterns.

• Serve as the primary escalation point for complex inquiries and challenges.

F) Additional Responsibilities

• Track and analyze guest booking behaviors, cancellation patterns, and lead times.

• Support budgeting process with accurate data-driven revenue projections.

• Identify ancillary revenue opportunities (e.g., packages with dining, upsell offers).

• Ensure compliance with designated properties brand standards, policies, and procedures.

Job Requirements

• Bachelor’s degree in hospitality, Business, or related field preferred.

• Minimum 3-5 years’ experience in revenue management or reservations in a designated properties environment.

• Strong analytical and numerical skills with knowledge of revenue management principles.

• Proficiency in PMS, CM, IBE, RMS and BI tools.

• Proficient in Thai language and English language.

• Advanced skills in Excel, Power BI (or similar reporting tools).

• Strong communication and presentation skills.

• Detail-oriented, with the ability to work under pressure and make strategic decisions quickly.

Contact Details:

Email: admin@pavo-hospitality.com

Working Location: https://maps.app.goo.gl/zhzCQYKKhyGUmLg87

Hilton Hotel

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

The Outlet Manager  is concerned with the strategic management of the Room Service and City Terrace, in line with prescribed Hilton policies and procedures. 

What will I be doing?  

As the Outlet Manager, you will be responsible for performing the following tasks to the highest standards: 

• Maintain a high customer service focus by approaching your job with the customers always in mind. 

• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. 

• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. 

• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. 

• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 

• Create an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service. 

• Actively seek verbal feedback from customers and team members at each service period. 

• Agree on and implement actions to make improvements to customer service. 

• Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Food & Beverage Manager. 

• Make sure all customers’ requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day. 

• Be available to assist on duty in the restaurant and bars during any busy days or special events. 

• Be proactive towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask. 

• Ensure all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating Procedures Manual are consistently delivered throughout the department. 

• Knowledgeable of Hilton departmental standards. 

• Able to explain the standards to the team and Managers, assessing team members against these standards. 

• Ensure that training on departmental standards is regularly conducted in the outlets. 

• Monitor standards through regular standards review checks. 

• Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. 

• Implement and follow-through with improvements identified. 

• Plan, prioritize, organize and control the day-to-day operation. 

• Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy, external events, promotions, etc.). 

• Communicate effectively with the Front Office and Groups & Tours teams to maximize inhouse and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival. 

• Describe, assign and delegate duties and authority for the operation of the restaurant at all times. 

• Understand the situation in other departments and their implications for your own department. 

• Plan ahead and ensure adequate resources are available. 

• Manage the departmental operation and taking action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary. 

• Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. 

• Ensure that the shift is reviewed, and handovers and briefings are carried out. 

• Maintain in-depth technical knowledge and skills required for the job. 

• Establish good communication with the Kitchen team. 

• Maintain event and function histories to assist with returning events. 

• Participate in future menu changes with the Food & Beverage Manager and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. 

• Attend and participate in regular F&B operational and roster meetings. 

• Understand the goals of the hotel and the department’s role in achieving it, communicating goals and clear direction to the team. 

• Set and agree to departmental objectives for self and team. 

• Represent the needs of the team to others in the hotel. 

• Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant. 

• Seek out and maximize departmental and hotel revenue opportunities. 

• Be aware of potential highs and lows in the business. 

• Create and implement sales promotions and team member incentives as per discussion with the F&B Manager. 

• Assist the F&B Manager with preparation of event brochures. 

• Identify, communicate and act on potential sales leads. 

• Create an environment where “everyone sells”. 

• Supervise the financial performance of the department in line with the profit plan. 

• Use key monitors and financial targets to evaluate the department’s performance and make future plans. 

• Complete regular financial and operating reports as required or requested by the F&B Manager. 

• Forecast potential revenues and costs. 

• Following company control procedures, control costs without compromising standards. 

• Analyze and explain any financial variance against plan. 

• Set-up and maintain leave plans for the department. 

• Assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel. 

• Understand the quantity and quality of people needed to operate the department. 

• Assist with carrying out selection interviews and making effective recruitment decisions. 

• Ensure that new recruits have all the relevant information before commencing employment. 

• Assist with planning and ensuring departmental orientation is carried out. 

• Ensure that the Orientation Training manual for each outlet is kept up to date. 

• Ensure that standards training, and assessments are carried out. 

• Ensure the health, safety and well-being of customers and all team members. 

• Understand relevant OH&S legislations and their implications on the operation of the department. 

• Communicate to the team their responsibilities within OH&S. 

• Ensure that safe and healthy working practices are implemented at all times. 

• Ensure that hygiene training is conducted at least once a year. 

• Carry out any other reasonable duties and responsibilities as assigned. 

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 

What are we looking for? 

An Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

• 2-4 years managerial position in a 4 / 5-star category hotel. 

• Familiar with computer systems. 

• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. 

• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. 

• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. 

• Strong leadership, people management and training skills. 

• Guest oriented and able to confidently build and exceed service standards. 

• Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. 

• Strong interpersonal skills and attention to details. 

• Key strengths (under the 9 competencies) in people management communication and planning. 

• Thorough knowledge of restaurant operations including food, beverages, supervisory aspects, 

• service techniques, and guest interaction. 

• Considerable skills in math and algebraic equations using percentages. 

• Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. 

• Able to work under pressure and deal with stressful situations during busy periods. 

• Outgoing personality and willing to work for long hours. 

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

Radisson Hotel Phuket Kata

Job Description

Radisson Hotel Phuket Kata

Job Description

Radisson Hotel Phuket Kata

Job Description

Radisson Hotel Phuket Kata

Job Description

Jia Group Holdings Limited

Job Description

Job Description

We are looking for a Junior Sous Chef. You will being a part of in charge to run an efficient kitchen section by consistently looking to improve the menu, producing great quality food, and working closely with Executive Chef in the overall operations of the restaurant.

What you will be doing :

• Responsible for the food preparation and the kitchen operation.

• Work closely with Executive Chef to develop the menu / new product

• Ensure the preparation and quality of food provided are consistently maintained

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Responsible for menu creation and development, and quality control

• Provide training to junior staff

• Assist to comment and make the change for current kitchen setup when require

What we are looking for :

• Minimum 6+ years experience.

• Hungry to think / Strong experience to develop new outstanding items

• Experience in menu creation/development.

• Experience in fine dining and Michelin starred restaurant is a MUST

• Experience gain from hotel will be advantage

• Have international exposure

• Passionate about people and able to develop your team along with you

• Able to source different ingredient over the world to make the new products

• Have professional education training will be advantage

What we offer :

• 10 days Annual Leave

• Medical and Dental Insurance

• Staff Meals

• Competitive Salary

• Staff Discounts

Kerry Properties Limited

At Kerry Properties, we commit to employing people who are passionate and dedicated. We look for people who always strive for excellence and possess a positive attitude. In turn, we offer

Job Description

Manager, F&B – Clubhouse Restaurant

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Responsibilities:

• Manage the daily operations and affairs of the clubhouse restaurant.

• Lead, motivate, and train the team to provide excellent dining services.

• Oversee pricing structures, analyze costs, and prepare budget plans.

• Maintain a reasonable inventory level to minimize wastage.

• Continuously monitor market dynamics and create diverse dining experiences to cater to the needs of our customers.

Requirements:

• Diploma or above in F&B Management or a related discipline.

• Good knowledge of food and beverage.

• Preferably with a minimum 8 years experience in F&B operations (Hotel, Clubhouse or High-end Restaurant) with at least 3 years experience in managerial level

• Candidates with less experiences will be considered as Deputy Manager

• Proficient in both spoken and written English and Chinese

• Required to wear a uniform and work in shifts

• Location: Sha Tin (Kau To Shan)

The personal data provided will only be used for recruitment and employment-related purposes. All personal data provided will be treated in strict confidence. All applications may be considered for other suitable position(s) in the Kuok/Kerry Group and its subsidiary/ associated companies. For correction of or access to personal data after submission of the application or enquiries on recruitment matters, please contact Human Resources Department. Please mark “Confidential: Personal Data Access/ Correction/ Recruitment Enquiries” on your correspondence. Information on unsuccessful candidates will normally be destroyed after 24 months from the date of application. By submitting an application through Kerry Properties' Career webpage, you are deemed to have consented to its Personal Information Collection Statement.

Leading Nation HK Limited

Leading Nation

Job Description

JIJA BY VICKY LAU

We are seeking a passionate and skilled Pastry Chef de Partie/Demi Chef to join our team at JIJA by Vicky Lau. The ideal candidate will have a solid foundation in pastry techniques and a love for creating beautiful desserts inspired by Yunnan cuisine. You will work alongside our Head Pastry Chef and Pastry Junior Sous Chef to produce exceptional pastries and desserts while contributing ideas to our seasonal menus.

Key Responsibilities:

• Prepare a variety of pastries, desserts, and bread, ensuring high standards of quality and presentation.

• Collaborate in developing creative seasonal dessert menus that align with our restaurant's identity.

• Maintain quality control throughout the production process, ensuring all pastries meet our standards and are served fresh.

• Support and train junior pastry staff, promoting a collaborative kitchen environment.

• Assist in managing inventory for pastry ingredients, ensuring freshness and proper storage.

• Uphold hygiene and safety standards in compliance with health regulations.

Key Skills & Qualifications:

• Proven experience in pastry production, preferably in a fine dining environment.

• A passion for innovative pastry design and flavor combinations; knowledge of Yunnan cuisine is a plus.

• Strong interpersonal skills and ability to work collaboratively in a high-pressure kitchen.

• Excellent attention to detail in presentation and quality control.

• Ability to respond effectively to changing demands in a busy restaurant.
  

Benefits:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

Parkview Hotel Services Ltd

About Hong Kong Parkview

Job Description

Hong Kong Parkview

We are seeking a high-calibre and experienced professional to join our team in the following role:

Technical Services Manager

Responsibilities:

• Manage an engineering team ensuring the smooth operation and maintenance of all facilities mainly in clubhouse operations and serviced apartments

• Prepare and arrange budgets and control the expenses on E&M contracts

• Prepare tender documents, conduct tender analysis/interview and monitor contractor’s work performance

• Liaise and handle guest requests on technical related services

• Prepare technical reports/analysis for internal and external customers

• Oversee and monitor energy management of the properties and implement energy conservation initiatives to achieve Company’s sustainability directives

• Monitor the performance of sub-contractors and site staff

• Coordinate with related parties and establish strategies & plans and manage the associated works to meet the pre-defined objectives

 Requirements:

• Degree or Higher Diploma in Electrical, Mechanical, or Building Services Engineering, or a related discipline

• 5-8 years of relevant experience in hotel, clubhouse or property maintenance management

• REW Grade B

• Candidates with relevant professional membership is preferrable

• Honesty, high integrity and self-motivation are expected

• A good team player with excellent communication skills and well prepared to work under pressure

• Good command of both written and spoken English and Chinese

What We Offer:

• 5-day work week

• Medical plans

• Birthday leave

• Year-end double pay

• Duty meals

• Free shuttle bus (to and from Central; to Causeway Bay, Wanchai, Admiralty, and Aberdeen)

• Career development opportunities

Please send full resume, expected salary and contact telephone number to

Hong Kong Parkview

Human Resources Department

88 Tai Tam Reservoir Road, Hong Kong

Confidential Fax No. 28123490

Email: recruit@hongkongparkview.com

(All data collected will be used for recruitment purpose only)

www.hongkongparkview.com

YI WU PTE. LTD.

Job Description

• Supervise daily restaurant operations
• Provide excellent customer service and resolve complaints
• Train, schedule, and support restaurant staff
• Monitor food quality and service delivery
• Manage inventory and supplier relationships
• Ensure compliance with health and safety standards
• Track expenses, monitor budgets, and reduce costs
• Use restaurant management software for reporting and analytics
• Lead by example and promote a positive work environment
• Handle administrative tasks such as rosters, payroll, and ordering

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Overview:
1-Group is seeking a proactive and service-oriented Guest Services Executive to support the Guest Services Centre, serving as the primary point of contact for guest enquiries across multiple dining concepts. The role also encompasses Guest Relations responsibilities, supporting front-of-house coordination to ensure service standards and reservation systems align with 1-Group’s SOPs and local health regulations. In this role, you will work closely with the concierge team and coordinate with kitchen, bar, and service teams to support outlet objectives and ensure smooth daily operations.

Job Responsibilities:  

1. Welcome and assist guests to ensure a positive and seamless dining experience

2. Manage reservations, seating, and booking enquiries accurately

3. Serve as the primary point of contact for guest enquiries via phone, WhatsApp, and email

4. Provide clear information on menus, operating hours, promotions, and dining policies

5. Handle group, corporate, and complex bookings

6. Support service recovery, guest feedback handling, and complaint resolution

7. Liaise with kitchen, service, operations, events, sales, and marketing teams for smooth coordination

8. Monitor enquiry channels and reservations to meet response time SLAs

9. Promote menu highlights and offers to enhance guest engagement

10. Maintain accurate guest records and ensure compliance with SOPs, hygiene, safety, brand standards, and PDPA guidelines

Job Requirements:

• 1–2 years of F&B or customer service experience is a plus.

• Strong communication and interpersonal skills.

• Service-oriented with problem-solving abilities.

• Able to work shifts, weekends, and public holidays.

• Team player with a positive and professional attitude.

• Able to work in a fast-paced environment.

OCD Hands Pte. Ltd.

Job Description

Job Responsibilities including but not limited to:

• Assist the management with daily operational matters
• Motivate team members and maintain a high level of team cohesiveness
• Ensure staff adhere to company SOP
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Plan routine cleaning of the outlet
• Routine inventory stock checking
• Maintain Food Hygiene and Safety Standards
• Execution of maintenance schedule for equipment and perform routine inspections
• Able to resolve any service disruptions or customer complaints
• Able to demonstrate excellent communication and interpersonal skills
• Responsible for the preparation work of outlet opening and closing during operation hours

Requirements:

• A minimum of 2 year of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

OCD Hands Pte. Ltd.

Job Description

Job Description & Requirements

Job Responsibilities including but not limited to:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned.