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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 - 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.

Happyfoods Corporation

Job Description

Job Qualifications:

At least 3 Year(s) of working experience in the related field is required for this position, such as Assistant Manager/Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Candidate must possess at least Bachelor's/College Degree in Food Technology/Nutrition/Dietetics, Business Studies/Administration/Management, Food & Beverage Services Management, Nursing, Hospitality/Tourism/Hotel Management or equivalent.

Job Overview:

For ARM 1:

The Assistant Restaurant Manager 1 (ARM1) is the Restaurant Manager’s partner in achieving the company’s mission of providing an exceptional and memorable dining experience for the Customers.

He/She is responsible for ensuring that all activities for an effective, efficient, safe, and sanitary Kitchen operation is achieved and maintained at all times

He/She is responsible for the orientation, training, and certification of kitchen staff to achieve desired knowledge and skill levels.

He/She also performs Shift Manager Functions and supervises daily operations to achieve an inviting and welcoming restaurant environment.

For ARM 2:

The Assistant Restaurant Manager 2 (ARM2) is the Restaurant Manager’s partner in achieving the company’s mission of providing an exceptional and memorable dining experience for the Customers.

He/She is responsible for ensuring that all activities for effective, efficient, safe, and sanitary Dining operations are achieved and maintained at all times

He/She orients, trains, and certifies dining staff to achieve desired knowledge and skill levels.

He/She also performs Shift Manager Functions and supervises daily operations to achieve an inviting and welcoming restaurant environment.

Samgyuniku Japanese Korean BBQ Korean Restaurant

Job Description

Restaurant Manager

Position Type: Full-Time

Job Summary: The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring the highest levels of customer satisfaction, maintaining quality standards, and managing a team of staff. This role involves balancing operational efficiency, financial performance, and excellent customer service in a vibrant, fast-paced environment.

Key Responsibilities:

Operations Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure all health, safety, and hygiene regulations are adhered to, in line with local regulations and company policies.
• Monitor and manage inventory levels, including ordering supplies and maintaining vendor relationships.
• Implement and enforce standard operating procedures to ensure consistency in service and quality.
• Manage restaurant floor operations, including seating arrangements and service flow.

Staff Management:

• Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
• Develop and maintain staff schedules to ensure adequate coverage during peak and off-peak hours.
• Conduct regular performance reviews, provide constructive feedback, and implement staff development programs.
• Foster a positive work environment that encourages teamwork, professionalism, and high morale.

Customer Service:

• Ensure a high standard of customer service is maintained at all times.
• Handle customer inquiries, complaints, and feedback in a professional and effective manner.
• Monitor customer satisfaction through feedback, reviews, and direct interactions, making improvements as necessary.

Financial Management:

• Manage the restaurant’s budget, including labor costs, food costs, and overheads.
• Prepare and analyze financial reports, including profit and loss statements, to identify trends and areas for improvement.
• Develop and implement strategies to maximize revenue and profitability, including promotional activities and pricing strategies.

Marketing and Promotion:

• Collaborate with the marketing team to create and implement promotional campaigns and events.
• Engage with the local community and build relationships to drive brand awareness and customer loyalty.
• Utilize social media and other platforms to promote the restaurant and engage with customers.

Menu and Quality Control:

• Work closely with the head chef and kitchen staff to develop and refine the menu, ensuring it meets customer preferences and dietary requirements.
• Monitor food quality and presentation, ensuring consistency and adherence to the restaurant’s standards.
• Oversee the preparation and serving of Korean dishes, ensuring authenticity and high quality.

Compliance and Record-Keeping:

• Ensure compliance with all local, regional, and national regulations, including health and safety, labor laws, and sanitation standards.
• Maintain accurate records of inventory, sales, staff hours, and other operational data.
• Conduct regular audits to ensure adherence to policies and procedures.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 3-5 years of experience in restaurant management, preferably in a Korean or Asian cuisine restaurant.
• Strong understanding of restaurant operations, including front-of-house and back-of-house management.
• Proven experience in managing and leading a team, with excellent interpersonal and communication skills.
• Ability to work in a fast-paced environment and handle high-pressure situations effectively.
• Strong organizational and problem-solving skills.
• Knowledge of financial management, including budgeting and cost control.
• Familiarity with local labor laws, health regulations, and food safety standards.
• Proficiency in English and Filipino; knowledge of Korean language and culture is a plus.

Working Conditions:

• Must be available to work flexible hours, including evenings, weekends, and holidays.
• Physical demands include standing for long periods, occasional lifting of heavy items, and working in a busy environment.
• Fast-paced and dynamic work environment requiring multitasking and adaptability.

Far East Organization

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 9 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 16,500 rooms under management across 100 hotels and serviced residences in eight countries - Australia, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand and Singapore - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel
• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff's conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest's undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

• Diploma in any field, preferrably in Hospitality
• At least 4 years of experience in a similar capacity in hospitality industry
• Team player with positive attitude, enthusiasm and initiative
• Knowledge in Opera System
• Ability to lead team and drive results

Gameboy Manila Inc.

Job Description

About the role

Gameboy Manila Inc. is seeking an experienced Corporate Event Sales and Marketing Manager to join our team in our Pasay City office. This is a full-time position responsible for developing and executing sales and marketing strategies to drive event bookings and revenue growth for our range of hospitality venues.

What you'll be doing

• Developing and implementing effective sales and marketing plans to promote our event spaces and increase occupancy
• Identifying and pursuing new event booking opportunities through prospecting, networking, and partnership building
• Managing the end-to-end sales process, from initial enquiry to event delivery, ensuring a seamless client experience
• Preparing and delivering compelling sales presentations and proposals to win new business
• Collaborating with the events operations team to ensure successful event delivery and client satisfaction
• Continuously monitoring market trends and competitor activity to identify new opportunities
• Analysing sales and performance data to identify areas for improvement and inform future strategy

What we're looking for

• Minimum 5 years' experience in a similar events sales and marketing role, ideally within the hospitality industry
• Proven track record of successfully driving event bookings and revenue growth
• Excellent sales and negotiation skills, with the ability to build strong relationships with clients
• Strong marketing and communications skills, including experience in developing and executing integrated campaigns
• Degree in Marketing, Business, or a related field
• Passion for the hospitality industry and delivering exceptional customer experiences

What we offer

• Competitive salary and performance-based bonuses
• Opportunities for career development and progression
• Dynamic and collaborative work environment with a focus on work-life balance
• Team-building and social activities to foster a strong company culture

About us
Gameboy Manila Inc. is a leading hospitality and tourism company that operates a number of popular bars, restaurants, and entertainment venues in Makati, Taguig and Pasay City area. Our mission is to provide our guests with an unforgettable experience every time they visit. Our mission is to create unforgettable experiences for our clients through exceptional service, innovative event solutions, and state-of-the-art facilities.

If you're excited about this opportunity and believe you have the skills and experience to succeed in this role, we encourage you to apply now.

Newport World Resorts

Job Description

JOB SUMMARY

The F&B Outlet Assistant Manager assists the F&B Outlet Manager in overseeing the day to day operations of the outlet and ensures that set cleanliness, hygiene, and service standards are maintained. He/she is also expected to engage with guests to acquire feedback and ensure completeness of service. This position also oversees staff training and works closely with F&B Kitchen to determine menu plans for promos and special events / occasions. 

RESPONSIBILITIES

• Serve as interim manager in the absence of Outlet Manager.
• Assist the Outlet Manager in analyzing sales reports, sales and marketing strategies and reviewing restaurant policies and procedures.
• Assist in overseeing daily operations with a major focus on standard adherence, promptness, cleanliness and excellent service to customers.
• Assist in striving to meet the target sales and maintain a proper flow of communication with the team for sales target setting.
• Ensure that all stocks  are properly stored and accounted for.
• Ensure staff follows the professional standard in presenting and serving food.
• Ensure that the back bars and tables are set properly in each outlet with the proper products, promotional materials, and/or condiments displayed.
• Responsible for the proper use and maintenance of all bar and outlet equipment and for the cleanliness of all outlets, bars, lounges, pantries and lockers.
• Maintain a high and visible profile by being on the floor.
• May perform duties required to ensure continuous operation of the outlet 
• Take appropriate action to resolve issues raised by customers and provide response/update to the concerned customers as soon as possible and escalate if necessary.
• Cascade department KPIs and monitor achievement of targets. 
• Ensure all staff are well informed on company policies and regulations.
• Enforce discipline and proper behavioral traits to subordinates, maintaining a fair, consistent, and non-prejudicial approach, ensure that it is done outside the guests’ hearing and vision.
• Monitor and provide feedback on performance of team members and conduct coaching/counseling. 
• Ensure that the team follows the company guidelines regarding uniform and personal hygiene.

QUALIFICATIONS

• College graduate of Hotel and Restaurant Management, Tourism, or other similar courses.
• At least two (2) years of experience in F&B
• At least one (1) year experience managing a team
• Excellent English written and verbal communication skills (knowledge of other dialects and languages is a plus)
• Strong interpersonal skills
• Excellent customer service skills
• Must be able to deal with different types of individuals
• Able to build good working relationships and deal with different types of individual
• Works and communicates effectively with a team
• Self-motivated, reliable, and able to deliver results with minimal supervision
• Positive and confident personality
• Organized  and has great attention to details
•  Basic PC operational skills and knowledge in office applications (GSuite, MS Office).
•  Has strong leadership characteristics to delegate tasks, influence, motivate, and develop team members

BDMS WELLNESS RESORT COMPANY LIMITED

Job Description

• Oversee daily operations to ensure smooth and efficient service at Khum Hom Restaurant, specializing in contemporary Thai cuisine.
• Ensure exceptional dining experiences by maintaining high standards of food quality, presentation, and service.
• Lead, train, and motivate a team of dedicated team member to deliver outstanding customer service.
• Maintain the highest standards of food safety, hygiene, and presentation.
• Collaborate with the culinary team to design and update the menu, focusing on contemporary Thai cuisine with a health-conscious approach.
• Manage budgets, monitor financial performance, and implement strategies to maximize revenue and control costs.
• Foster positive relationships with guests, addressing feedback and ensuring a personalized dining experience.
• Plan and execute special events and promotions in collaboration with the marketing team.
• Promote dishes that align with our commitment to health and well-being, while also showcasing the rich flavors of Thai cuisine.

Solaire Resort North

Job Description

Responsible in providing leadership and management for the F&B outlet and integrates its functions with Food and Beverage Production and Hotel support

• With at least 5 years of relevant experience in Restaurant Management
• Preferably with previous experience working in a luxury/5-star resort/casino environment
• Bachelor’s degree, preferably BS Hotel and Restaurant Management
• Knowledgeable in F&B Operations:
• F&B Policies and Procedures
• Safety and Sanitation
• Inventory Procedures
• Purchasing Procedures
• Food and Beverage Principles
• Performance Management
• Recruitment and Selection
• Employee Relations and Discipline
• Cost Control Measures
• Service and Product Knowledge
• Budget Process, Financial Statements and Accounting

Hotel Grand Pacific

Job Description

Job Description: 

• Support the Executive Chef and the team ensuring smooth daily operations in the kitchen.
• Prepare and cook food according to recipes, quality standards and presentation standards in a timely manner. 
• Ensure the freshness of ingredients and final products.
• Assist in maintaining and monitoring inventory records. 
• Maintain cleanliness and tidiness in the kitchen, walk in fridge/freezer, dry store area, back area etc. 
• Conduct regular inspections of food products to ensure freshness, quality, and consistency, taking corrective action as needed to maintain standards.
• Provide guidance, support, and mentorship to kitchen staffs. 
• Ensure compliance with food safety regulations and sanitation standards in the kitchen area, including proper food handling, storage, and cleanliness.
• Perform any other ad-hoc duties and responsibilities as assigned.

Requirement:

• Possess a Diploma or Certificate in Culinary Arts. 
• Minimum 3 years of relevant experience
• Experience in hotel hot/cold kitchen or Chinese cuisine is preferred 
• Possess WSQ Food Safety & Hygiene Certificate.
• Strong team player with the ability to work independently.
• Able to work on rotating shifts, weekends and public holiday.

Capella Hotel Singapore

Job Description

Position Overview

The Assistant Director of Catering Sales is responsible for the wedding and social events sales efforts by means of initiation and development of quality leads to ensure growth of wedding and social events sales. The individual provides our guests with specialized and personalized service for wedding and social events guests with responsibilities revolving around ensuring a smooth transition Pre-Sales to Post Event Phase through efficient coordination and communication.

The Role

Sales Activities

• Maximize sales and upselling/cross-selling opportunities through soliciting new wedding and social events accounts
• Conduct site inspections
• Prepare and present sales contract to clients for Wedding & Social Events
• Prepare BEO accurately and ensure it is distributed to all relevant department
• Attend to food tasting session and follow up with guests on their preference and feedback, and update Culinary team accordingly
• Welcome couples, planners or organisers before the start of their event and introduce them to Banquet Team
• Collaborate and communicate with relevant departments to meet guests' requirements
• Ensure high level of customer satisfaction is achieved through professionalism in all aspects of event delivery
• Timely and accuracy preparation of Internal Reports and Billing
• Meet or exceed individual and group catering sales target set by the management
• Lead participation in relevant industry events for networking and lead generation
• Preparations of department reports

Manage Team

• Supervise and support Wedding and Social Events Team
• Present sales reports and recommendations for management updates and decision-making
• Be involved in career progression and succession planning of team members

Talent Profile

• Diploma in Hospitality Management
• Minimum 8 year working experience in Catering & Conference Services for an upscale property
• Prior experience in managing a team

Gain City Group of Companies

Job Description

Description
 

Responsibilities:

• Assist in day-to-day culinary operations.
• Responsible for food production in the assigned role.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout the assigned kitchen areas at all times.
• Implement controls to minimize food waste.
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety sanitation and accident prevention principles when necessary.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
• Ensure effective control of stock purchasing, receipt, storage, preparation and service with regards to quality, quantity and safety.
• Work closely with the Operations Manager and respective teams in collecting customer feedback and focus on improvement and development.

Job Requirements:

• Must possess at least WSQ Food Safety Level 1 certificate.
• Knowledge of local, Chinese & halal cuisine will be an added advantage.
• Minimum 3 Year(s) of relevant experience.
• Knowledge of various cooking methods, ingredients, equipment and procedures.
• Candidates with more experience will be considered for a higher role.

MTC Consulting Pte. Ltd.

Job Description

Job Responsibilities:

• Enforcement of Health and Hygiene Standards.
• Food Preparation and Presentation.
• Quality Control and Inventory Management.
• Menu Development and Planning.
• Staff Management and Training.
• Problem Solving and Leadership.
• Menu Planning and Inventory Management.

Requirements:

• At least 5 years’ experience in F&B industry, with Catering is a MUST.

For consideration, kindly submit your CV by clicking “APPLY NOW” or text +65 8124 8100 for confidential discussion.

*Only shortlisted candidates would be notified**

MTC Consulting Pte Ltd | 15C7752

EA. Registration No.: R22106909 | Fiona Jayne Yong Yee Wen

Luxury Hotels & Resorts (Thailand) Ltd.

Job Description

Swire Hotels

Job Description

Here at The Upper House, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun.

With a dynamic culture and an open door for your feedback, you're not just filling a role — you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story.

Ready to join us at The Upper House?

The Upper House conjures a sense of tranquility with the warmth of a private residence. Overlooking Hong Kong’s bright lights from above Admiralty’s Pacific Place, our House has 117 rooms. Bespoke service, well-crafted natural materials and a design aesthetic based around the ‘Upward Journey’ creates a timeless serenity that flows through the different rooms of our House.

Job Overview

This role supervises a team to craft exceptional culinary experiences and create unforgettable moments for our guests. We are the soul of the Restaurant and Bar operations as the food we serve allows our guests to enjoy wonderful dining experiences. Those who have a desire to learn, grow and be part of a fun and dynamic team will enjoy the role.

Key Responsibilities

Welcome to the core of what being a Junior Sous Chef (Pastry) is all about!

Here's the quick lowdown on what you'll do day-to-day:

Check daily food preparation, cost, quality, quantity and portion control.

• Ensure hygiene standards are kept at all times.
• Work closely with Stewards to maintain the cleanliness of the kitchen area as well as the equipment and utensils.
• Inspect all refrigerated areas and ensures regular turnover of food items.
• Find methods of reducing costs without affecting the level of service or product received by the guests.
• Propose and initiates when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the department head from time to time.

Requirements

Here's exactly what you need to excel in this role:

The Non-Negotiables (Must-Haves):

• 4 years of experience in similar position/ 3 years of hotel experience/ 2 years of supervisory experience.
• Form 3 or above.
• Excellent accounting skills. Excellent Food and Beverage knowledge. Outstanding technical cooking skills.

The Cherries on Top (Nice-to-Haves):

• Very flexible and able to adapt to changing environments and management demands. Able to cope with pressure.
• Passionate in developing knowledge about culinary

We've kept it short and sweet – just the essentials you'll need.

What We're Looking For: The Soul Behind the Skillset

Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you.

1. Adaptable Thinkers: You’re not just open to change; you thrive on it. The dynamic nature of our environment energizes you.
2. Feedback Enthusiasts: You value open communication and aren’t afraid to give or receive feedback to help us all grow together.
3. Passionate Pioneers: You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same.

Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better.

Benefits

For Every Member of Our Family:

• Experience our 4.5-day work week, an extra half day each week for you to look after yourself, be healthy and be happy!
• Enjoy COMPLIMENTARY room nights at all of our hotels b’cause, who doesn’t love to travel?
• Join our wellness programme to elevate your mental and physical wellbeing!
• Enjoy discounts at our restaurants, bars, and spa -- at all locations!
• Be welcomed for the stylish you, if you got accessories, hair dyes or tattoos!

We offer attractive benefits and excellent career development opportunities to our team members.

Want to be one of us? Please send us your CV.

Applicants who do not hear from us within six weeks of application should consider their applications unsuccessful. Information collected will be used for employment purpose only.

Swire Properties Hotel Management Limited

Alabang Aesthetic Clinic

Job Description

What you'll be doing

• Perform daily cleaning tasks such as dusting, vacuuming, mopping, and sanitising all assigned areas
• Ensure all linens, towels, and sheets are cleaned, folded, and properly stored
• Restock and maintain supplies, such as cleaning products, toiletries, and linens
• Adhere to strict hygiene and safety protocols to maintain a clean and safe environment
• Cook daily meals, buy groceries, and other necessities
• Assist with any other housekeeping or maintenance tasks as required
• Do chores as

Elite Fit

Job Description

Elite Fit Bali, a premier Bali gym, training centre, and social hub situated in scenic Pererenan, Bali just minutes from the heart of Canggu, was founded by local fitness experts.

Our goal is to create a space where people can get in shape globally in a way that goes beyond bodybuilding and fat burning. We also want to help people focus, have fun, unwind, socialise, and enjoy Bali at its best in a setting that will leave you speechless as you run a few kilometres on the treadmill.

Our gym is situated in Pererenan on a slope overlooking wide-open rice paddies where you can take in the scenery, take advantage of the air conditioning, and work out with ample equipment to reduce wait times.

To ensure you obtain the finest results possible, we have invested much in the facility and acquired equipment from abroad that has won awards from Arsenal Strength.

Now, we are looking for FRONT OFFICE MANAGER 

Qualifications:

• Minimum 4 years experience in the same position
• Domiciled in Bali

Job Desc:

• Supporting, training, and supervising front office department
• Handling customer complaints and special requests
• Ensuring that all customer-related tasks are handled accurately and on time to improve guests' experience
• Enforcing all cash-handling, checking, and credit procedures
• Preparing daily reports on customer feedback, bookings, and cancellations, etc

• Mencari kandidat untuk bekerja pada:
  • Senin: Pagi, Siang, Sore
  • Selasa: Pagi, Siang, Sore
  • Rabu: Pagi, Siang, Sore
  • Kamis: Pagi, Siang, Sore
  • Jum'at: Pagi, Siang, Sore
  • Sabtu: Pagi, Siang, Sore
  • Minggu: Pagi, Siang, Sore
• Diperlukan lebih dari 4 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Tanggal mulai kerja: 01 October 2024
• Gaji yang diinginkan: Rp7,000,000 - Rp10,000,000 per bulan

Fraser Sites Sukhumvit

Job Description

Provincial Government of Masbate - Government

Job Description

Chief Labor and Employment officer in Bicol

For full job description please see PDF file on Civil Service Commission site by clicking on this job ad. To apply, please kindly follow the procedure described in the PDF file.

MASE HOLDINGS INC.

Job Description

A Hospitality Manager is responsible for organizing and overseeing the daily operations of facilities in the hospitality industry. He/she hires qualified personnel, coordinates operations, supervises staff, handles customer complaints, enforces regulations, and ensures efficient management of supplies and expenses.

Job Description: 
Customer Service

• Ensures excellent customer service is implemented at all times.

People Management

• Supervises cafe personnel by communicating job expectations, appraising job results, and disciplining employees.

Inventory Management

• Manages inventory needed for hotel / cafe operations and the timely requisition and delivery of materials and equipment.

Store Management

• Ensures a safe, secure, and well-maintained facility that complies with environmental, health, safety, sanitation and security standards; Manages the maintenance and repair of machinery, equipment, and electrical and mechanical systems.

Marketing & Promotions

• In-charge of developing and implementing marketing and promotional activities for the cafe; Initiates relationship-building efforts with lessors, partners, vendors and all stakeholders in collaboration with the marketing office.

Policies & Procedures

• Develops and implements policies and procedures to improve operations and support systems for the cafe operations, as well as for training, coaching, counseling, and career development of staff.

Management Meetings & Reports

• Attends corporate meetings and events; Prepares management reports required for operational meetings. 

Others

• Other tasks that may be assigned from time to time

Qualifications & Experience:

• Proven experience as a hospitality manager
• Hands-on experience in customer service or sales
• Solid understanding of hospitality procedures and best practices
• Knowledge of quality standards
• Proficient in MS Office and relevant software
• Excellent organizational and leadership skills
• Outstanding communication (verbal and written) and interpersonal skills
• Problem-solving aptitude
• BS Graduate in Hospitality Management

JAKA Investments Corporation

Job Description

Job Description:

• Plan, forecast and execute food and beverage orders.
• Process customer complaints patiently
• Plan alternative recipes for customers with special dietary needs
• Check food and beverage supplies and place orders when needed
• Track and order shipments
• Communicate and build strong relationships with vendors
• Adhere to food, health and safety standards
• Plan, hire, train, oversee and manage the members of staff
• Oversee and supervise the welcoming of customers.
• Always strive towards an exceptional customer experience.

Qualifications:

Education:

• Graduate of Bachelor's/College Degree in Hotel and Restaurant Management, or Equivalent.

Experience:

• Preferably 5 years of experience in managing, Food & Beverage or similar role

Skill/Other Requirements:

• Customer oriented approach
• Excellent communication, interpersonal and leadership skills
• Critical thinker and problem-solving skills
• Team Player
• Good organizational and time-management skills
• With experience in Business Development and restaurant expansion

White Restaurant

Job Description

V CLEAN PTE. LTD.

Job Description

OVERWATCH RECRUITMENT PTE. LTD.

Job Description

OVERWATCH RECRUITMENT PTE. LTD.

Job Description

OVERWATCH RECRUITMENT PTE. LTD.

Job Description

MTC Consulting Pte. Ltd.

Job Description

• Up to $4,000 + Attractive benefits
• Central
• Career growth opportunity 

Brief Summary

• One of Asia's largest real estate groups with award-winning hotels and serviced residences around the world.

Responsibilities:

• Lead and supervise day-to-day activities of the Front Office.
• Responsible for the proper functioning of the hotel 
• Ensure guests are attended with promptness and complaints are handled tactically.
• Assist in checking in/out of guests. Assist to inspect rooms assigned to VIPs and escort them.
• Check logbook for messages and commencement of shift. Check report for housekeeping.
• Monitor room inventory closely.

Requirements:

• Minimum Diploma in Hospitality or equivalent
• At least 4 years of experience in a hospitality industry
• Able to perform rotating shifts

For consideration, kindly submit your CV by clicking “APPLY Now”

**Only shortlisted candidate would be notified**

EA Reg. No: R22107887 | Gladys Chang Si Min

Unlisted Collection

Job Description

At FOOL, we pride ourselves on creating a dynamic and playful atmosphere that challenges conventions. Working with us means being part of a team that values creativity, collaboration, and a passion for exceptional wines and food.   

We are seeking a Sous Chef to join our big family with an emphasis on a lively wine bar that focuses on modern European cuisine.

Tasks & responsibilities

• Report to Head Chef on all staffing and operation matters.
• Directs food preparation and collaborates with head chef.
• Produces high-quality plates, including both design and taste and helps in the design of food and drink menu.
• Perfect knowledge of recipes, techniques and produce applied in the kitchen
• Manage food purchase and storage according to demand supply in kitchen.
• Training and supervision of all staff under them
• Maintain a safe and hygienic kitchen environment, including cleaning schedule.

Qualifications & experience

• Minimum Higher Nitec / Diploma / Degree in Culinary & Catering Management or equivalent.
• At least 3 years of relevant experience as a Junior Sous Chef/ Sous Chef.
• Open mindedness and positive attitude towards learning and work.
• Good communications skills.
• Possessing a Food & Hygiene certificate will be an added advantage.

Staff Benefits

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

Unlisted Collection

Job Description

Kotuwa has been honoured with the prestigious Bib Gourmand recognition by Michelin. As we expand and relocate to our new home, we're in search of a Sous Chef to join our vibrant family. We're looking for individuals who share our passion for lively, modern, and casual dining experiences, with a focus on showcasing the rich flavors of Sri Lankan cuisine.

Tasks & responsibilities

• Report to Head Chef on all staffing and operation matters.
• Directs food preparation and collaborates with head chef.
• Produces high-quality plates, including both design and taste and helps in the design of food and drink menu.
• Perfect knowledge of recipes, techniques and produce applied in the kitchen
• Manage food purchase and storage according to demand supply in kitchen.
• Training and supervision of all staff under them
• Maintain a safe and hygienic kitchen environment, including cleaning schedule.

Qualifications & experience

• Minimum Higher Nitec / Diploma / Degree in Culinary & Catering Management or equivalent.
• At least 3 years of relevant experience as a Junior Sous Chef/ Sous Chef.
• Open mindedness and positive attitude towards learning and work.
• Good communications skills.
• Possessing a Food & Hygiene certificate will be an added advantage.

Benefits

• Attractive Salary per month depending on your qualifications and relevant working experience
• Staff meals will be provided in the restaurant
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Fairmont Singapore & Swissôtel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Director of Reservations

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Support the Hotel Management and Director of Revenue Management to deliver the hotel strategy in terms of reservation trends and performance.
• Analyze in detail the key performance indicators for the call centre including conversion, average call time, abandon rate, call quality and guest experience.
• Maintain high level of performance within the reservations guest experience, including training and support for the reservations team and liaison with operational teams.
• Maintain and optimise reservation systems with accurate tracking and delivery of rates to all distribution channels.
• Ensure that a “RevPRO culture” is spread in the hotel, through the animation of weekly yield meetings and regular coaching and training sessions for the hotel teams
• Provide coaching and development for the Reservations teams to support career progression and growth.
• Pricing and distribution loading across all systems and tools
• Manage relationship with Call Centre Management

Qualifications:

• Minimum of 6 years of relevant experience in the reservations
• Strong working knowledge of CRS, PMS or distribution systems
• Results Orientated
• External and internal environment understanding
• Ability to work effectively and contribute in a team
• Great communication, presentation and influencing skills

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Park Avenue Hospitality Group

Job Description

Hot Palette (Asia Pacific) Pte. Ltd

Job Description

Qualifications & experience

• Only Singaporean & Singapore Permanent Resident due to quota limited
• Possess relevant Trainer certification
• At least 2 years of working experience in the F&B industry as a Trainer
• Good in written, verbal, and interpersonal communication skills
• Bilingual
• Organized, Independent, Meticulous, Responsible, and ability to meet deadlines with minimum supervision
• Resourceful and good interpersonal / communication skills
• Proficient in MS Word, Excel, PowerPoint

Tasks & responsibilities

• Conduct Training in the Outlet
• Conduct In-house Training Classes
• Conduct random audit check in Outlets
• Develop and maintain Training materials (SOPs, Operation Manual)
• Creating Training Video
• Preparation of training materials and collaterals for Training class
• Translation of Training materials from English into Chinese (China Franchisees)
• Developing Training Course
• Managing E-learning Platform
• Any other ad hoc tasks pertaining to Training Needs

Altitude Group Inc.

Job Description

About the role

Altitude Group Inc. is seeking an experienced Kitchen Head to join our team in Davao City, Davao del Sur  and Samal Island, Davao del Norte. As the Kitchen Head, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of high-quality meals and an exceptional dining experience for our guests. 

What you'll be doing

• Manage and oversee all kitchen operations, including food preparation, presentation, and quality control
• Develop and implement efficient kitchen workflows and procedures to optimise productivity and consistency
• Hire, train, and manage a team of skilled chefs and kitchen staff, fostering a positive and collaborative work environment
• Ensure compliance with health, safety, and hygiene regulations in the kitchen
• Collaborate with the restaurant management team to plan and execute innovative menu items and specials
• Monitor and control food and labour costs to maintain profitability
• Continuously seek opportunities to improve kitchen operations and drive customer satisfaction

What we're looking for

• Minimum 1 year of experience as a Kitchen Head or in a similar senior culinary role
• Proven track record of leading and motivating a kitchen team to deliver exceptional food quality and service
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams
• Proficient in menu planning, inventory management, and cost control
• Thorough understanding of food safety, hygiene, and health regulations
• Passion for creating innovative and delicious culinary experiences

Auberge Hospitality Limited

Job Description

Responsibilities:

• Supervise and ensure a smooth operation of western F&B outlet D Café
• Provide high quality of catering service to the Club members and their guests
• Maintain the high level of hygiene and quality standard for the restaurant
• Greet the members, take order and handle payments

Requirements:

• Diploma holder in Hospitality Management or related disciplines
• 4-5 years of Food and Beverage working experience, with at least 2 years in supervisory level 
• Knowledge of wine and spirit, with WSET Level One or above certificate is preferred 
• Enthusiastic, outgoing with excellent service-oriented personality
• Good command of spoken and written English and Chinese
• Shift work on Sundays and public holidays is required

Benefits:

• Dental Insurance
• Educational Allowance
• Free Shuttle Bus
• Medical Insurance
• Transportation Allowance

Working Location: Discovery Bay

We offer competitive remuneration package and fringe benefits including discretionary bonus, transportation allowance, annual leave, birthday leave, duty meal, medical and dental coverage and Top-up MPF scheme. We value our employees’ career development and provide them with a variety of internal and external training opportunities and sponsorship.

Application Methods:

• Email – send your detailed resume and expected salary via clicking "Apply Now"
• WhatsApp – 6317 3527
• Fax – 2987 5057

Applicants not invited for interview within two months may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished. Personal data provided by job applicants will be used strictly in accordance with the employer’s personal data policies, and a copy of which will be provided immediately upon request.

Private Advertiser

Job Description

• A renowned Food Service Group recognised as global player and leader in the F&B industry.
• Seeking dynamic Executive Sous Chef to support the Executive Chef in overseeing kitchen operations.
• Competitive package awaits suitable candidate.

The Company

Our client is a global MNC with expertise in crafting vibrant customer tailored food menu, preparation and service of ready food in events and clients’ premises. The heart of their value proposition lies in teams of nutritionists and chefs that collaborate to craft menus that tantalise taste buds and promote well-being from corporations to factories, worksites and schools. They are dedicated to serving delicious, nutritious food inspired by diverse global cuisines and built on flavour and thoughtfully chosen products. They are looking for a top-notch Executive Sous Chef to manage restaurants of differing cuisines in client’s premises.

The Role

Our client is looking for someone who has proven culinary preparation expertise and can implement innovative technologies, tools and ideas that can are valued by both the clients and company. You will be responsible for supporting the Executive Chef in executing culinary program and overseeing kitchen operations of the restaurants in the client’s premises.

Key Accountabilities

• Collaborate closely with the Executive Chef and operations team to ensure the successful execution of the culinary program.
• Assist in driving culinary innovation, excellence, and quality standards in the kitchen.
• Contribute to the development of new menu items and recipes while maintaining consistency and quality.
• Work closely with site operational leadership, keeping them informed of on-site changes and assisting with strategic action plans.
• Motivates, trains, develops and directs kitchen staff to accomplish the objectives of the operation to the satisfaction of the client.
• Collaborate with the team to maintain and manage the overall dining experience, including food offerings, quality and presentation.
• Foster an atmosphere of open communication, actively seeking feedback and suggestions for improvement.
• Ensure that all ingredients and products used meet sector and organizational purchasing standards and sustainability commitments.
• Assists Executive Chef to assure compliance with all sanitation, safety, production, and merchandising requirements.

Key Requirements

• Bachelor’s degree preferred but not required.
• Executive-level culinary management experience required.
• At least 5 years in culinary management experience in a multi-unit setting required.
• Executive-level culinary management experience required.
• Multi-unit restaurant or hotel experience a must.
• A proven track record as an innovative and financially responsible manager.
• Highly developed culinary creativity skills and comfortable with multiple cuisines.
• Passion for food trends, flavours, innovation and recipe development.
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels.
• Ability to speak and present effectively in a group setting to client, associates, managers and partners.

Interested candidates, please contact the following for a confidential discussion.

Lim Cheng Huang

Director, Search

Exquisitz Asia 

EA Licence 18S9391

EA Reg. ID: R1878904

The Fullerton Hotels & Resorts

Job Description

• Manages and motivates the Front Office team in order to provide a high standard of service for guests
• Welcomes guests and fosters customer loyalty through his/her friendly manner
• Develops high quality relationships with guests throughout their stay
• Handles any guest complaints or contentious issues that cannot be settled directly by team members
• Oversees and supervises guest arrivals and departures with the team on duty
• Ensure that personalized service is offered to each and every guest
• Train and coach team members for success
• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests
• Prepare monthly and daily revenue report and circulate to all HOD's
• Prepare Room revenue and occupancy forecast take action on rate strategies
• Involved in recruitment of new team members for front office
• Check and ensures all front desk employees are well presented
• Ensures that the workplace remains clean and tidy
• Ensure that the hotel's pricing policy and sales pitches are duly applied in order to optimise REVPAR

Dao by Dorsett AMTD Singapore

Job Description

SUMMARY:

• The Assistant Manager is someone who is passionate about food and customer service. They are a problem solver with strong work ethic and leadership skills. He/She understands that customer satisfaction always takes priority but efficient operations make it possible.
• Under the general guidance and supervision of the F&B / Restaurant Manager, and within the limits of established policies and procedures, assists in overseeing and directing all aspects of the food & beverages operation.
• To responsibly control, organize and administer all food and beverage operations in the outlet.
• Provides functional assistance and direction to the F&B operation as assigned.
• Interacts with individuals inside & outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
• Co-ordinates functions and activities with other departments.

DUTIES & RESPONSIBILITIES:

• Identify and delegate responsibilities to associates to ensure objectives are met and excellent service is consistently achieved.
• To ensure that the required food and beverage profit margins are achieved for each outlet in each financial period.
• Effectively manage all outlets in the absence of the F&B / Restaurant Manager.
• Effectively update the duty roster if any change has to be made.
• Authorized to sign for casual labour payment vouchers.
• Manage weekly casual labour requisition forms.
• To ensure all outlets are sufficiently stocked to minimum par levels.
• To ensure all stocks are arranged in First Expire First Out procedure.
• To ensure daily walk through for engineering defects.
• To ensure all operating equipment are in good working condition.
• To conduct weekly breakage report with stewarding.
• To train staff on menu, service style, controlling wastage and phraseology.
• To attend daily HOD meetings in the absence of the F&B / Restaurant Manager.
• Recommending employment, promotion and dismissal of employees.
• Compiling, in liaison with the kitchen, menus for the various outlets and for special occasions.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of Dao By Dorsett.
• Implement new company policies and procedures by developing plans and instructing associates.
• Provide direction to associates to achieve Food & Beverage revenue budget goals.
• Consistently review operations and associates to identify any problems, concerns, feedback and opportunities for improvement.
• Provide coaching and feedback together with the F&B / Restaurant Manager to associates and assesses performance on a monthly basis.
• Create a positive guest experience by delivering a high level of service and ensuring all associates engage guests to understand their needs and exceed expectations.
• Ensure good guest relation and communication in a professional and elegant manner. 
• Manage all outlets to meet or exceed standards in food quality, safety, and cleanliness.
• Consistently monitor product and labor costs to remain within goals.
• Solicit guest feedback to understand the needs and wants of customers.
• Train and coach associates on guest services principles and practices.
• Follow the F&B department policies and procedures, including those for cash handing and safety/security.
• Monitor and maintain the Micros POS System.
• Assist in menu engineering statistics.
• Develop and implement creative solutions to areas of improvement.
• Assist in conducting associates daily briefing.
• Assist in any areas of the outlets when staffing constraints requires additional manning.
• Identify employee weaknesses and train and guide as necessary.
• Any other duties as directed.

Grand Park City Hall

Job Description

Commonwealth Concepts Pte. Ltd.

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.
• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 
• Maximize sales potential of outlet through local store marketing.
• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.
• Ensure that every staff understand their duties and responsibilities. 
• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.
• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.
• Supervise cash flow and handle petty cash payments.
• Develop and help to implement cashier and administrative systems.
• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Supervise operations in outlet and serve customers when required.
• Handle cashiering when others are not available. Tally cash register and bank in cash daily.
• Handle customer complaints, maintaining good customer relationships.
• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.
• Guide kitchen new staff on how to prepare items on the menu the PastaMania way. Prepare, check, and taste all batches of food prepared to the outlets, ensure consistency in taste, quantity, colour, temperature, and presentation of food. 
• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef
• Ensure that high standard of hygiene is maintained in the kitchen.
• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry
• Able to perform extended shift duties; weekends & public holidays
• Enjoys interacting with people and servicing customers
• Possess good communication skills
• Able to lead, manage and motivate outlet staff
• Always keen to get feedback for improvement
• Is matured and shows good leadership skills

Other Information

• Attractive remuneration / benefits
• Location: Tampines Mall, Bugis Junction, Paya Lebar, Parkway, City Square Mall, Kallang Wave Mall

SPD Jobs, Inc.

Job Description

Job Description:

1. Support pre-sales test projects in the datacom market, including environment deployment of campus network, datacenter network, SD-WAN solution, SDN solution, function demonstration tests, basic performance tests, routine maintenance of PoC environments and asset management.

2. Good communication skills and proactive identification. Explore customer requirements and maintain good communication and interaction with customers.

3. Have project management capabilities and be able to grasp key points in each phase of the PoC project, including identifying requirements in the process. Identify and mitigate risks. Make a reasonable project plan. Improve product test quality and achieve test objectives.

Ayatt Management & Service Sdn Bhd

Job Description

The Duty Manager is responsible for the overall management and operation during their shift. This role involves overseeing staff, ensuring high levels of customer service, managing operational issues, and ensuring compliance with company policies and procedures.

Key Responsibilities:

Operations Management:

• Supervise daily operations to ensure efficiency and effectiveness.
• Manage and coordinate staff activities to meet operational needs.
• Handle any issues or emergencies that arise, including customer complaints and operational disruptions.

Staff Supervision:

• Oversee staff performance, including providing guidance, support, and feedback.
• Ensure staff are adhering to company policies and procedures.
• Schedule staff shifts and manage timekeeping.

Customer Service:

• Provide exceptional customer service and ensure customer satisfaction.
• Address and resolve customer complaints and inquiries in a professional manner.
• Monitor and maintain high standards of customer service.

Compliance and Safety:

• Ensure compliance with health and safety regulations and company policies.
• Conduct regular checks to maintain safety and cleanliness standards.
• Handle security issues and ensure a safe environment for both staff and customers.

Administrative Duties:

• Maintain accurate records of shift activities, incidents, and employee performance.
• Prepare reports as required by upper management.
• Assist with inventory management and ordering supplies if necessary.

Team Leadership:

• Motivate and lead the team to achieve operational goals.
• Foster a positive and collaborative working environment.
• Conduct training and development for new and existing staff.

Problem-Solving:

• Quickly identify and resolve operational issues or conflicts.
• Implement solutions to improve processes and enhance efficiency.

Qualifications:

• High school diploma or equivalent; college degree preferred.
• Previous experience in a supervisory or management role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Knowledge of [specific industry knowledge, if applicable, e.g., hospitality standards, retail operations].

Working Conditions:

• Able to work in a rotation shift basis, flexible hours including evenings, nights, weekends, and holidays as needed.
• An age group ranging 25-35 years old are preferred.

Excello Restaurant Management Group

Job Description

MAIN FUNCTION:

The General Manager is responsible for the overall operation of their
assigned restaurant. Key responsibility areas include team performance,
increased sales and profitability, effective cost controls, and
development, training and retention of key associates. The incumbent is
responsible to work actively to ensure the restaurant meets financial and
operating goals.

Primary Responsibilities:

Managing Performance
- Ensure that the restaurant operates efficiently and effectively within the
Company’s operational guidelines.
- Develop initiatives to build sales, profitability and guest counts. Maintain
effective cost controls in support of these initiatives.
- Utilizes programs to develop guest oriented quality, service, and
cleanliness. Develops action plans to enhance guest satisfaction.
- Ensure that all safety and security systems and procedures are followed
to ensure health and safety of employees and guests.
- Ensure monthly safety meetings are conducted and recommendations
are acted upon as appropriate.
- Ensure secure, safe handling and transportation of funds.
- Support and implement local store marketing programs.
- Responsible for the physical/aesthetic maintenance of the restaurant.

Food Preparation & Production
- Utilize food production and inventory tools available to support this
responsibility.
- Maintain a working knowledge of all recipes, products and production
procedures.
- Ensure established standards of food safety and sanitation are
maintained.

- Purchase food products within established guidelines. Oversee correct
receipt, storage and handling of food products to ensure quality and
freshness at all times.

Guests and Associates
- Respond to guest comments and criticism in a constructive and positive
manner, looking at such as an opportunity to build guest count. Educate
and empower subordinate managers and associates to act in a similar
capacity.
- Ensure a safe and secure work and dining environment for associates
and guests.
- Carry out supervisory responsibilities in accordance with all applicable
rules and regulations.
- Demonstrate high ethical standards at all times, adhering to standards
laid out in the Company’s Code of Conduct.
- Ensure timely submission of employee’s performance reviews.
- Administer counseling and discipline staff as necessary.

Staffing and Building Great Teams
- Orient all new hires utilizing company handbooks and support materials.
- Provide training and recognition to employees at all levels and maintain
a team-oriented environment.
- Work within established guidelines and policies for training and
development of staff.

Administration and Auditing
- Maximize profit opportunities by developing realistic budgets.
- Analyze monthly operating statements and determine reasons for
variances. Manage operational expenses to maximize profit potential.
- Responsible to meet or exceed budgeted sales and profit goals.
- Responsible to maintain labor efficiency ratios to ensure guest service
and cost effectiveness.
- Responsible for restaurant P&L performance.
- Oversee all restaurant administrative requirements including cash
handling, completion of guest liability, property, workers compensation
reports, etc.
- Ensure all reports, documentation, and other information required by
admin are submitted in a timely and accurate manner.
- Maintain all employee files. Ensure that required documentation is
complete and accurate within personnel files.dasdasdas

The Standard Hospitality Group

Job Description

The Standard Hospitality Group is a contemporary lifestyle brand whose purpose lies in creating momentous experiences through well-crafted dishes, paired with unparalleled hospitality. The success of our brands, Yabu, Ippudo, Elephant Grounds, and Kiwami Japanese Foodhall, is due, in large part, to the determination and dedication possessed by every member of our team. Because of this, we have fostered an environment that allows each Standard Hospitality Group employee to thrive and reach their utmost potential.

The Restaurant General Manager manages the overall store operations, both back & front of the house. Responsible for Profit & Loss reporting.

• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Establish sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems;
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Qualifications:

• Graduate of Bachelor's/College Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• With 5 Year(s) of working experience in Food and Beverage or Restaurant Industry
• Required Skill(s): Restaurant Management, People Management, Inventory, P&L Analysis
• Amenable to work in any of these store locations: Taguig, Makati, Mandaluyong, Alabang and Quezon City Area

Carlton Hotel (Singapore) Pte Ltd

Job Description

Commonwealth Concepts Pte. Ltd.

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.
• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 
• Maximize sales potential of outlet through local store marketing.
• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.
• Ensure that every staff understand their duties and responsibilities. 
• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.
• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.
• Supervise cash flow and handle petty cash payments.
• Develop and help to implement cashier and administrative systems.
• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Supervise operations in outlet and serve customers when required.
• Handle cashiering when others are not available. Tally cash register and bank in cash daily.
• Handle customer complaints, maintaining good customer relationships.
• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.
• Guide kitchen new staff on how to prepare items on the menu the PastaMania way. Prepare, check, and taste all batches of food prepared to the outlets, ensure consistency in taste, quantity, colour, temperature, and presentation of food. 
• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef
• Ensure that high standard of hygiene is maintained in the kitchen.
• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry
• Able to perform extended shift duties; weekends & public holidays
• Enjoys interacting with people and servicing customers
• Possess good communication skills
• Able to lead, manage and motivate outlet staff
• Always keen to get feedback for improvement
• Is matured and shows good leadership skills

Other Information

• Attractive remuneration/ benefits
• Location: Causeway Point / North Point / NC2

Hotel Royal Ltd

Job Description

JOB SCOPE

The Senior Housekeeper will assist in ensuring the smooth running of the housekeeping, laundry and maintenance operations of the Hotel. The Senior Housekeeper will be responsible for developing housekeeping procedures and training & development of staff. 

JOB DESCRIPTION

1. Conduct inspection on rooms and public areas to ensure that the standard of cleanliness and maintenance is up to the required standards. 
2. Plan manpower requirements according to hotel occupancy including daily allotment and overtime requirements. 
3. Supervise staff with special emphasis placed upon delegation of authority and responsibility to the Assistant Housekeeper and Floor Supervisors. 
4. Liaise with Front Office on room occupancy forecast so as to plan for sufficient manpower. 
5. Plan spring cleaning to be carried out during off peak period when necessary.
6. Manage and maintain housekeeping supplies, including linen and staff uniforms, cleaning supplies and any others housekeeping assets. 
7. Assist in sourcing and procuring the required housekeeping items. Ensuring there is sufficient supplies for operations usage. 
8. Coordinate with laundry contractors on pest control, landscaping maintenance, rental of plants and floral arrangement displays.                                                                                                                                                          JOB REQUIREMENTS   

• Degree/Advanced Diploma/Diploma in Hospitality and Tourism Management.                                                   
• Possess at least 5 years of relevant working experiences in the hospitality industry.
• Strong leadership in leading a team.
• Excellent interpersonal communication and organising skills. 
• Strong ability to work independently and as well as a team.    

Mass Power Services Pte Ltd

Job Description

Responsible for ensuring the smooth and efficient Room Sales Occupancy operations in the department through prompt, effective and proper room Tourist and Corporate Sales service to achieve maximum room revenue to meet or exceed the revenue target. .Manage and monitor the daily, occupancy and rate integrity.

Responsibilities

• To generate Tourists and Corporate Room Sales to meet Management Sales monthly Target
• Ensure smooth operations of the department and focus on continuous improvement.
• Maintaining course to achieve set business goals/KPI for both the department and individual team members.
• Be a hands-on leader effectively handling incoming Tourist and Corporate reservations requests, follow-ups, reporting and rostering so all administrative requirements are completed.
• Monitors the Reservations Executive's calls to ensure correct sales tactics are used and quality service is provided.
• To ensure all sales and reservations are performed with adherence to the policies and procedures of YFC.
• Develop, build good rapport and maintain a high level of communication with all business associates and internal customers.
• Solving of customer complaints and problems, and acting as a liaison between the company and its customers to ensure customer satisfaction.
• Handling and managing reservations process through various
• Perform any other duties assigned by Management

Requirements

• Diploma in Tourism/Hospitality Management/Travel
• Min 3 years Hotel Room Sales experience in hospitality sector with Travel Agencies and Corporate Clients working experience
• Proficient in MS Word and Excel
• Good communications and interpersonal skills
• Good negotiation skills and techniques
• Good verbal and written skills
• Team player with positive work attitude
• Well organized and meticulous with the ability to multi-task in a fast paced environment
• Working location at Orchard Area

NinjaAsia, Inc.

Job Description

Responsibilities:

• Performs room/facility cleaning daily with strict adherence to cleaning standards; Finishes the designated area for general cleaning in accordance with the set standards both in time and quality of cleaning.
• Utilizes, handles and maintains all housekeeping equipment assigned to him/her properly.
• Utilizes housekeeping supplies and materials and adheres to and implements all cost control activities assigned to him/her.
• Performs the different types of cleaning which include General Cleaning, Regular Cleaning within its standard Turnaround Time (TAT).Enforces the Clean desk policy of the company.
• Adheres to the Lost and Found Handling policy of the company
• Relays/communicates all room/facility defects for the necessary repair and follow-up unattended reported defects.
• Performs other operations related tasks as may be given by Housekeeping Lead.

Qualifications:

• At least Highschool graduate
• Minimum of 1 yr experience in a similar position
• willing to work shifting schedule
• Must be able to communicate clearly with managers and other personnel.
• Can converse in simple English
• Willing to work at the Hideout Office - Clark, Pampanga

Preferred Qualifications

• Housekeeping NC II

Circa Logica

Job Description

Accountabilities:

1. Ensuring that the Front Office Operations are free of skippers and fraud that will create discrepancy in the daily revenue reports
2. Ensuring all guest complaints are handled and resolved with urgency especially sensitive situations with liability claims
3. Training and re-training all the Front Office Team Members

Skills and Abilities:

• Communication Skills - can effectively and clearly communicate both written and oral in Tagalog and English. Additional foreign language is a plus.
• Good Leadership Skills
• Solution-Oriented - focuses on providing solutions to any situation that may arise in the operations on a daily basis.
• Client services or management experience.
• Great interpersonal skills.
• Good time management skills.
• The ability to remain positive and focused in a fast-paced environment
• Great computer skills and the ability to learn new skills quickly.
• A professional appearance

QUALIFICATIONS AND EXPERIENCE

1. Bachelor’s Degree in Hospitality or equivalent
2. Minimum 5-year’s experience in the Hospitality industry
3. Computer Literate
4. Good organizational, multitasking and problem-solving skills

Delectable Feast Corporation

Job Description

Position Overview:
We are looking for a passionate and dedicated Head Chef who excels not only in culinary skills but also in leadership and training. The ideal candidate will play a crucial role in maintaining and enhancing the quality of our offerings as we expand. This position requires regular travel to our various branches to ensure consistency and excellence in food preparation and presentation.

Key Responsibilities:

Culinary Leadership: Lead and oversee all culinary operations, ensuring the highest quality and standards are met in every dish.
Training and Development: Develop and implement training programs for new chefs as we open additional branches. Mentor and coach culinary staff to enhance their skills and knowledge.
Quality Assurance: Conduct regular visits to different branches to monitor and ensure consistent food quality and presentation. Implement strict quality control measures.
Research and Development: Innovate and develop new menu items and recipes in line with current food trends and customer preferences. Experiment with new techniques and ingredients to keep our menu exciting and fresh.
Operational Excellence: Oversee kitchen operations to ensure efficiency, consistency, productivity, and compliance with health and safety regulations.
Collaboration: Work closely with the management team to align culinary goals with overall business objectives.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a high-quality restaurant or hospitality environment.
Exceptional culinary skills with a deep understanding of various cooking methods, ingredients, equipment, and procedures.
Strong leadership and training abilities with a track record of developing and mentoring kitchen staff.
Keen eye for detail and a commitment to maintaining the highest standards of quality.
Creative and innovative mindset with experience in menu development and food presentation.
Excellent organizational and time-management skills.
Ability to travel regularly to various branch locations.
Strong understanding of food safety and sanitation standards.

Mumuso Philippines

Job Description

Position Overview:
We are looking for a passionate and dedicated Head Chef who excels not only in culinary skills but also in leadership and training. The ideal candidate will play a crucial role in maintaining and enhancing the quality of our offerings as we expand. This position requires regular travel to our various branches to ensure consistency and excellence in food preparation and presentation.

Key Responsibilities:

Culinary Leadership: Lead and oversee all culinary operations, ensuring the highest quality and standards are met in every dish.

Training and Development: Develop and implement training programs for new chefs as we open additional branches. Mentor and coach culinary staff to enhance their skills and knowledge.

Quality Assurance: Conduct regular visits to different branches to monitor and ensure consistent food quality and presentation. Implement strict quality control measures.

Research and Development: Innovate and develop new menu items and recipes in line with current food trends and customer preferences. Experiment with new techniques and ingredients to keep our menu exciting and fresh.

Operational Excellence: Oversee kitchen operations to ensure efficiency, consistency, productivity, and compliance with health and safety regulations.

Collaboration: Work closely with the management team to align culinary goals with overall business objectives.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a high-quality restaurant or hospitality environment.

Exceptional culinary skills with a deep understanding of various cooking methods, ingredients, equipment, and procedures.

Strong leadership and training abilities with a track record of developing and mentoring kitchen staff.

Keen eye for detail and a commitment to maintaining the highest standards of quality.

Creative and innovative mindset with experience in menu development and food presentation.

Excellent organizational and time-management skills.

Ability to travel regularly to various branch locations.

Strong understanding of food safety and sanitation standards.                                        

SMX Convention Center

Job Description

Overseeing daily operations, productivity, health and safety, and monitoring efficiency of all processes.

Conduct and plan meetings and inspections as per company guidelines

Assure client satisfaction through convention implementation

Engage in plan meetings for upcoming group and potential affiliate business.

Deliver best service, quality and value to customers. Manage customer relationships from initial turnover through post event phase.

Address and resolve complaints. Coordinate with respective department if needed.

Strengthening our fully functioning security measures and conceptualizing new procedures.