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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.

SMX Convention Center

Job Description

The Assistant Director of Banquets and Event Services team to ensure that the coordination of clients' events is seamlessly executed within the facility through specific strategy implementation set forth in the Marketing Plan. He/She is expected to supervise, manage, and implement policy standards, procedures and make sure operational or banquet services guidelines are followed to ensure safety and sanitation for guests and employees; plan, develop, standardized and monitor banquet services and promotional activities to make sure all are within the budgetary limits and management conditions; conduct pre and post-event meetings with the clients to promote guest satisfaction, maintain company image, and customer service improvement within the limits of management policy, procedure and practices; monitor and oversee service quality of all accredited food caterers and booth contractors. 

Personal Collection Direct Selling Inc.

Job Description

As the Promotions Manager, you will be responsible for planning and executing promotional activities on a monthly basis to enhance M Catering's brand visibility and attract new clients. You will work closely with the marketing and sales teams to develop innovative promotional strategies that align with our business goals.

Responsibilities:

• Develop and implement comprehensive promotional plans to increase brand awareness and drive customer engagement.
• Coordinate promotional campaigns across various channels, including, but not limited to social media and traditional advertising.
• Collaborate with cross functional teams to create compelling promotional materials.
• Monitor and analyze the performance of promotional campaigns to optimize effectiveness and ROI.
• Build relationships with potential clients and industry partners to expand our network and enhance promotional opportunities.
• Stay updated on industry trends and competitors' promotional activities to identify opportunities for differentiation.

Requirements:

• Proven experience as a Promo Manager or similar role in the hospitality or events industry, preferably with a catering company.
• Can provide detailed plans of proposed promotions, including cost sheets and targeted sales outcomes.
• Excellent communication and interpersonal skills, with the ability to build relationships and negotiate effectively.
• Bachelor's degree in Marketing, Business Administration, or a related field is preferred.

PADIFLY Bali

Job Description

• Mencari kandidat untuk bekerja pada:
  • Senin: Sore
  • Selasa: Sore
  • Rabu: Sore
  • Kamis: Sore
  • Jum'at: Sore
  • Sabtu: Sore
  • Minggu: Sore
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Tanggal mulai kerja: 01 October 2024

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. 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.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities:

• Rostering Support: Assist the F&B Deployment Manager in overseeing the deployment team. Help in ensuring all shifts are effectively staffed, managing minor manpower gaps, and supporting in the development of contingency plans. Assist in supervising the processes for:

- Deployment of staff

- Scheduling for Inductions Programs

- Submissions to relevant authorities

- Support the review and analysis of historical trends for Deployment

• Planning Assistance: Aid in formulating strategies for the rostering process. Contribute to process mapping and efficiency improvements within rostering operations.
• HR Collaboration: Support collaboration with HR to integrate new team member induction and skill assessment into the rostering system, ensuring staffing meets workforce needs.
• Business Unit Support: Facilitate communication and coordination with individual business units to ensure effective cross-deployment and optimal resource allocation.
• Communication: Assist in maintaining clear communication channels to align rostering practices with the division's objectives.
• Project Support: Help coordinate and manage projects related to rostering, including scheduling, pre-deployment processes, and absence management.
• Change Management Assistance: Support the design and implementation of change management strategies for transitioning rostering duties from business units.

Requirements:

• Must possess at least Diploma/Advanced/Higher/Graduate Diploma or equivalent practical experience
• Strong communication skills, both written and verbal.
• Leadership potential, with the ability to assist in guiding and motivating a team.
• Analytical and problem-solving skills.
• Capacity to multitask in a fast-paced, diverse environment.
• Proficiency in Microsoft Office suite.
• Understanding F&B operations is advantageous.

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. 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.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities:

• Manpower Planning: Oversee the deployment team to ensure all Food & Beverage (F&B) shifts are adequately staffed. Address non-critical manpower gaps and escalate critical shortages, and implementing contingency plans as needed while ensuring optimum productivity for the division. Supervise the processes for:

- Deployment of staff

- Scheduling for Inductions Programs

- Submissions to relevant authorities.

- Support the review and analysis of historical trends for Deployment.

• Strategic Planning: Formulate detailed strategies for the rostering process. Conduct process mapping to enhance efficiency within rostering operations.
• HR Partnership: Work closely with the HR to integrate new F&B team member induction and skill assessment processes into the rostering system. This collaboration ensures that staffing aligns with the capabilities and development needs of the workforce.
• Outlets Coordination: Liaise with individual outlets to facilitate efficient cross-deployment, optimizing resource allocation and addressing unique operational demands.
• Regular Communication: Maintain ongoing, open communication channels to ensure rostering practices are consistently aligned with the division's overarching objectives.
• Project Management: Coordinate and execute projects, ensuring on-time completion. Manage the implementation of a comprehensive rostering system, which includes manpower scheduling, pre-deployment processes, and absence management.
• Change Management: Design and implement a change management strategy for taking over rostering duties from the individual business units to Deployment Team, while building confidence within the division.

Requirements:

• Must possess at least Diploma/Advanced/Higher/Graduate Diploma or equivalent practical experience
• Proven ability in written and verbal communication.
• Some prior experience in implementing changes, system enhancements, and business process optimization is preferred.
• Established leadership skills, with a demonstrated capability to lead, coach, and motivate a team.
• Strong analytical and problem-solving abilities.
• Ability to multitask and thrive in a dynamic, diverse environment.
• Proficiency in Microsoft Office suite.
• Knowledge of F&B operations is beneficial.

SSG Hotels Pte Ltd

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (opening end 2022, Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

Job Description

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions. Ensuring that the budgets and customer satisfaction are met, and consistent food standards and services.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

Ironwood Hotel

Job Description

What We're Looking For:

We have no strict qualifications - we value passion and potential! To apply, send your resume to careers@ironwoodhotel.com or drop it off at Ironwood Hotel. 


Join Us:

Send us your resumé at careers@ironwoodhotel.com or drop it off at Ironwood Hotel located at Burgos Street corner Juan Luna Street, Brgy  34, Tacloban City, Leyte. 

For email applications, please use the following e-mail subject: "Last Name, First Name - Position Desired." Attach your resumé/requirements when you compose your email.

Ironwood Hotel

Job Description

What We're Looking For:

• Advanced education or experience, preferably with a degree in Culinary Arts or Pastry Arts, considering training and certification courses related to baking and pastry is an advantage.
• College undergraduates with relevant experience are welcome to apply.
• Proven experience as a Head Chef in Pastry or in a similar role within the culinary industry.
• Strong Creativity, Leadership, and Team Management skills.
• Excellent knowledge of baking and pastry trends, quality, and service standards. Exceptional communication and customer service skills.

Join Us:

Send us your resumé at careers@ironwoodhotel.com or drop it off at Ironwood Hotel located at Burgos Street corner Juan Luna Street, Brgy  34, Tacloban City, Leyte. 

For email applications, please use the following e-mail subject: "Last Name, First Name - Position Desired." Attach your resumé/requirements when you compose your email.

Ironwood Hotel

Job Description

What We're Looking For:

• Advanced education or experience, preferably with a degree in Hospitality Management, Hotel and Restaurant Management, Tourism, Business, Communication, or any related course
• College undergraduates with related experiences can apply.
• Proven experience as a Food and Beverage Manager or in a similar role within the restaurant industry.
• Strong leadership and team management skills.
• Excellent knowledge of food and beverage trends, quality, and service standards. Exceptional communication and customer service skills.

Sodexo On- Site Services Philippines, Inc.

Job Description

The Assistant Banquet Manager is responsible for overseeing the planning, organization, coordination, and supervision of all banquet events. This role is crucial for delivering exceptional service and ensuring guest satisfaction.

Duties & Responsibilities:

• Assist the Line Manager in overseeing operations, staff, and scheduling for events and functions within a hospitality environment
• Supervise and train banquet staff to ensure exceptional customer satisfaction and service quality
• Coordinate with departments like the kitchen, housekeeping, and maintenance to facilitate smooth event execution
• Ensure event spaces are clean, organized, and prepared for guest use
• Assist with budget preparation, inventory management, and the procurement of supplies and equipment
• Contribute to the creation of event menus, accommodating guest requests and dietary needs
• Support event planning and execution, including liaising with guests and vendors, and managing timely and accurate billing
• Stay informed about hospitality industry trends and offer recommendations for improvements
• Assist in troubleshooting and resolving issues during events to ensure a positive guest experience
• Ensure compliance with health and safety regulations, including hygiene and fire safety standards

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: CCK / West Mall / Fusionpolis / HarbourFront / JEM

The Arca

Job Description

Job Responsibilities:

•           Preparation of budgets, forecast and marketing plans

•           Achievement of budgeted sales, costs and profitability

•           Coordinate with group meeting/banquet planners their specific group requirements

•           Management of all F&B outlets and kitchen operations

•           Supervision of daily paper flow including Proposals, and Function Contracts

•           Development and maintenance of control policy and procedures

•           Responsible for staff training and development

•           Completion of monthly inventory accurately 

Job Requirements:

•           Minimum 5 years of solid experience in Hospitality or related industry, with at least 2 years in a senior leadership role 

•           Flexible with work schedule based on operational needs 

•           Good oral and written communications with customers and staff 

•           Experience operation in hotel F&B

•           Strong computer proficiency and having knowledge of F&B related management systems would be an advantage

•           Hong Kong Permanent Resident

We offer career opportunities and excellent remuneration package to the right candidate. Please email your full resume with current and expected salary to People & Culture Department .

Yulan Group Limited is an equal opportunity employer. Applicants not invited for interview within six weeks may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished.

Fruitas Holdings Incorporated

Job Description

This is a full-time on-site role for a Restaurant Manager / Asst. Restaurant Manager located in ZAMBOANGA DEL SUR. The Restaurant Manager / Asst. Restaurant Manager will be responsible for the day-to-day operations, including customer satisfaction, food and beverage quality, and hiring and training staff to ensure high levels of customer service. The Restaurant Manager will also be responsible for overseeing inventory and equipment, and maintaining a safe and clean work environment.

• Bachelor's degree in Hospitality Management or a related field
• Minimum of 3 to 5 years experience in the food and beverage industry 
• Excellent customer satisfaction and customer service skills
• Ability to hire and train staff
• Effective communication skills both verbal and written
• Knowledge of food and beverage industry trends and practices
• Ability to prioritize and multitask
• Proven experience working as Assistant Restaurant Manager in a restaurant or food chain set-up
• Excellent organizational skills
• Effective communication skills
• Exceptional customer service skills
• Can be assigned in ZAMBOANGA DEL SUR 
• Can start ASAP 
   

EA RECRUITMENT PTE LTD

Job Description

Basic Salary + Fixed Allowances (UP$3800) + Incentive

Variable Bonus + Meal Provided

Working days & hours: 5.5 Days per week: 11am – 10pm (follow roster)

Working location: Orchard

Excellent Welfare & Benefits

Job Scope

• Oversee the service of the restaurant.
• Make sure the restaurant is running smoothly.
• Handling guest complaints and feedback to ensure guests satisfaction.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and report all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handling emergency and difficult situations.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Monitoring inventory levels.
• Planning weekly rosters.
• Preparing daily report.
• Preparing weekly sales report for meeting purpose.
• Reporting restaurant’s situation daily to General Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

YY ONE RESTAURANT PTE. LTD.

Job Description

Team Meet Pte Ltd

Job Description

• Supervise and manage all floor staff, including waitstaff, hosts/hostesses, and bartenders.
• Ensure high standards of service and hospitality are consistently delivered.
• Handle guest inquiries, complaints, and feedback professionally and promptly.
• Coordinate with the kitchen to ensure timely and accurate delivery of orders.
• Maintain a clean, organized, and visually appealing dining area.
• Assist in training and development of new and existing staff.
• Monitor inventory levels and order supplies as needed.
• Implement and maintain health and safety standards.
• Assist in scheduling staff shifts and managing labor costs.
• Promote a positive work environment and motivate the team to achieve excellence.
• Oversee daily opening and closing procedures.
• Develop and implement marketing strategies to attract new customers and retain existing ones.
• Analyze sales and performance data to make informed recommendations for improvements.
• Assist in organizing and promoting special events and wine tastings.
  
  Qualifications:
• Proven experience as a Floor Manager or similar role in a restaurant or wine bar.
• Strong leadership and interpersonal skills.
• Excellent communication and customer service abilities.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food and beverage operations, including wine service.
• Strong organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and holidays.
• Experience in hospitality management or related fie­ld is a plus.

     Benefits:

• Competitive salary
• Health insurance
• Staff meals
• Opportunities for professional development
• Positive and inclusive work environment

Kopitiam Investment Pte Ltd

Job Description

COMPANY DESCRIPTION

Started in 1988, Kopitiam strived to bring the True Singapore Taste to everyone in Singapore by making available favourite local dishes conveniently at affordable prices. In 2018, NTUC Enterprise acquired Kopitiam to further strengthen its value proposition ie. making familiar cooked food affordable in a clean environment.

In November 2019, the 4 Social Enterprises i.e. NTUC FairPrice, NTUC Foodfare, Kopitiam and Link, came together under the FairPrice Group. The Mission is to serve the people of Singapore in meeting their needs under the Everything Food Made Easy philosophy. Under the Group, Kopitiam & NTUC Foodfare were combined as a single Food Services business unit to better nourish generations through cooked food in our multi-format at food courts in malls, coffee shops, hawker centres and quick-service cafes and kiosks. We serve ~2 million customers with >100M meals a year across >100 outlets islandwide.

RESPONSIBILITIES

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Provide development plans to team members in accordance with the company's KPI.
• Identify relevant courses for the team members.
• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.
• Propose activities according to market needs.
• Provide yearly sales budget proposals for the outlet.
• Maintain good working relationships with landlords, relevant authorities/ agencies, licensees, and sub-contractors.
• Assist inspectors of relevant authorities/ agencies such as NEA, MUIS, and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions, and events.
• In charge for lease renewal agreement, negotiate and follow-up on terms of lease with licensees.
• Responsible for sourcing and recommending suitable food types to fill up vacant stalls.
• Conduct regular checks on food quality and provide feedback to licensees.
• Ensure selling prices of stalls according to licensee agreements.
• Assess and provide evaluation of subcontractors' performance.
• Supervise and provide guidance to licensees and cleaning contractors to provide high-quality of service and achieve housekeeping excellence.
• To plan and carry out M&E works according to schedule.
• Administration
  • Planning work schedule of the team.
  • Review staff performance and provide recommendations on staff confirmation, promotion, and training to enhance their work performance.
  • Handle disciplinary issues, grievances, disputes and work tension among the team.
  • Handles the termination procedures as per company’s guideline.
  • Effectively communicate company policies and procedures to team members, licensees and contractors etc.
  • Accountable for outlet float money, petty cash and daily sales collection.
  • Responsible for ensuring licensees’ daily sales received, are correct and being bank in.
  • Timely submission of outlet reports.
  • Prepare and submit monthly Branch Manager reports to Area/ Assistant Area Manager.
  • Ensure proper cost control on all expenses according to budget.
  • Carry out necessary actions against licensees and contractors for non-conformance in service, housekeeping and agreements.
  • Any other assigned tasks

QUALIFICATIONS

• Preferably with a Diploma in F&B, supply chain or related courses
• Preferably with at least 3 years supervisory role in the F&B sector
• Possess good knowledge of WSHA, HACCP & MUIS regulations
• Hands-on with good problem-solving skills relating to food court operations and customer issues
• Ability to foster positive working relationships

RK Recruitment Pte. Ltd.

Job Description

Job Info:

Working days: 5 days/week
Working hours: 12:00 pm–3:00 pm, 6:00 pm–10:30 pm
Salary: Basic up to $4000

Job Scope:

• Take reservations and enquire purpose of visit.
• Greet each guest promptly, courteously with eye contact, smile and good body posture.
• Present menu and share promotions, specials and items that are not available.
• Take food orders, repeat orders to guests and inform guest of estimated time to serve.
• Supervise preparation/ topping up of mise-en-place for side station.
• Key orders in the Point-of-Sale system efficiently.
• Supervise the checking of food and beverage inventories and stocks are completed in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Supervise opening, operating and closing procedures.
• Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
• Delegate duties & responsibilities to servers and captains.
• Ensure staffs to adhere to all company procedures.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Ensure all new team members are inducted, mentored and trained thoroughly. alongside the Restaurant Manager
• Ensure excellent communication exists within the restaurant.
• Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.

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*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Company Confidential

Job Description

Aikit Pte Ltd

Job Description

About Our Company

Headquartered in Shanghai, AIKIT Pte Ltd is a premier food technology company, revolutionizing the culinary landscape with our innovative smart kitchen network. Merging advanced technology with efficient supply chain management, we redefine the concept of convenience food and lead innovation in the food industry. At Aikit, we are committed to deliver enjoyable food and toothsome results across our approach and services.

instaChef is a leader in the food technology industry, innovating with smart kitchens to transform how food is prepared and delivered. Our commitment to combining technology with compelling design makes us pioneers in the food tech space.  Marrying technology and food together, we are dedicated to serve quick, traditional and authentic food that will cater to the appetites of all ages and at a price that screams value.

When it comes to serving our customers, we believe it is not only about value but providing consistently quality and innovative products.

Job Overview

We are looking for a Head Chef with a strong background in the food industry, a mindset for continuous improvement and can adapt quickly in a startup environment to join our team in Singapore.   The selected candidate will lead a team of culinary professionals to ensure the consistent delivery of quality food while optimizing efficiency and profitability taking into consideration the compliance of food safety and hygiene standards.

Responsibilities

• Direct all operations within the central kitchen, ensuring production targets and product quality are met
• Manage production schedules and formulate new food production standards and SOPs
• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies
• Supervise staff to maintain high standards in portion sizing and overall output levels
• Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage.  Maintain inventory and tract expenses.
• Accurately calculate food costs and set SOPs for consistent food preparation and delivery
• Implement portion control measures to minimize wastage and maximize profitability
• Liaise with suppliers to negotiate costs and source high-quality ingredients
• Monitor market trends to optimize ingredient quality and availability
• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation
• Coordinate food production schedules, stock management and quality assurance processes
• Ensure cleanliness of the kitchen, equipment and workstations in compliance with hygiene standards
• Monitor and manage the central kitchen's profit and loss statement
• Implement cost control measures, adhere to budget constraints and optimize revenue
• Analyse financial data and operational metrics to identify improvement opportunities

Requirements

• At least 5 years relevant experience working in catering/banqueting or in a production kitchen
• Recognized culinary qualification or similar discipline
• Good knowledge in menu planning and food costing
• Passionate about food product development and approaches food in a creative way
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Meticulous with strong organizational & planning skills
• Excellent leadership & supervisory skills 
• A team player with positive attitude and good communication/interpersonal skills
• Possess Food Hygiene & Safety Certificate
• Ability to commence work within short notice 

Benefits

• Annual Bonus (AWS)
• CPF Contribution
• Annual Leave Benefit
• Medical & Hospitalization Benefits
• Referral Incentive of $300
• Free Staff Uniform
• Staff Purchase Discount
• Training & Development Opportunities
• Positive Working Environment

Working Hour

• 5-days work week: 8.30am to 5.30pm

Work Location

239 Pandan Loop, #03-04 Food Concept@Pandan, Singapore 128425

TASTE CHRONICLE PTE. LTD.

Job Description

Positano

Job Description

Positano Risto is a renowned establishment dedicated to delivering exceptional dining experiences with a focus on halal Italian cuisine. We pride ourselves on our commitment to quality, customer satisfaction, and creating a positive work environment. We are seeking a motivated and experienced Assistant Restaurant Manager to join our team and help us maintain the high standards our guests have come to expect.

Job Overview:

The Assistant Restaurant Manager will support the Restaurant Manager in overseeing daily operations, ensuring a seamless dining experience for guests, and managing staff. This role requires a hands-on leader with strong organizational skills and a passion for hospitality. The ideal candidate will be adept at problem-solving, staff management, and maintaining high standards of service and operational efficiency.

Key Responsibilities:

Operational Management:

• Assist in the daily management of restaurant operations, including opening and closing procedures.
• Ensure all aspects of the restaurant are operating smoothly, including front-of-house and back-of-house areas.
• Monitor and maintain high standards of cleanliness and organization throughout the restaurant.

Staff Supervision and Development:

• Support the recruitment, training, and scheduling of restaurant staff.
• Provide guidance and leadership to employees, fostering a positive and productive work environment.
• Conduct performance evaluations and offer constructive feedback to team members.

Customer Service:

• Ensure that guests receive exceptional service by maintaining a focus on guest satisfaction.
• Address and resolve any customer complaints or issues promptly and professionally.
• Monitor guest feedback and implement improvements to enhance the table service dining experience.

Inventory and Supplies Management:

• Assist in managing inventory levels and ordering beverage and table top supplies as needed.
• Ensure proper handling and storage of food and beverage items to maintain quality and compliance with safety standards.
• Conduct regular inventory checks and manage waste to control costs.

Financial Management:

• Assist in managing the restaurant’s budget and financial performance.
• Oversee cash handling procedures, including daily reconciliation and deposits.
• Help in achieving sales targets and controlling operational costs.

Compliance and Safety:

• Ensure adherence to all health and safety regulations and food safety standards.
• Conduct regular inspections and maintain compliance with regulations.
• Implement and enforce restaurant policies and procedures.

Marketing and Promotions:

• Assist in the development and execution of marketing strategies and promotional activities.
• Engage with guests and gather feedback to drive improvements and increase customer loyalty.

Qualifications:

• High school diploma or equivalent; associate or bachelor’s degree in hospitality management or related field preferred.
• Minimum of 5 years of experience in a restaurant or food service environment, with at least 2 years in a supervisory or management role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to handle high-pressure situations and resolve conflicts effectively.
• Proficiency in restaurant management software and POS systems.
• Knowledge of health, safety, and sanitation regulations.

Rewards:

• Excellent salary, benefits and incentives
• 5 day week
• Opportunity for growth and career development
• Great culture of teamwork
• Sign on bonus of $1000 if you start within a week, $750 within 2 weeks, and $500 within a month, payable upon your confirmation.

Maximo Nivel

Job Description

RK Recruitment Pte. Ltd.

Job Description

Job Info:

Working days: 5 days/week
Working hours: Fair rotational shifts

Job Scope:

• 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.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Company Confidential

Job Description

Role: We are seeking a dynamic and experienced Farm Hotel Manager/ Guest Relations Officer to oversee daily operations, manage staff, and ensure guest satisfaction.
Responsibilities include coordinating bookings, maintaining the property, and delivering outstanding service.

Key Responsibilities:
• Manage day-to-day hotel operations.
• Lead and train staff.
• Oversee guest services and resolve issues.
• Maintain hotel facilities and grounds.
• Develop and implement marketing strategies.

Requirements:
• Proven experience in hotel or hospitality management.
• Strong leadership and organizational skills.
• Excellent communication and customer service abilities.
• Knowledge of farm operations is a plus.

Benefits:
• Competitive salary.
• Opportunities for professional growth.

L' Fisher Hotel

Job Description

Qualifications:

• Bachelor's degree in Hospitality Management or related field preferred
• Minimum of 3 years experience in banquet or event management, preferably in a hotel industry
• Proven leadership skills with the ability to motivate and inspire a team
• Strong organizational and time management skills, with the ability to multitask and prioritize effectively
• Excellent communication and interpersonal skills, with the ability to interact professionally with clients and staff at all levels
• Knowledge of food and beverage operations, including banquet service techniques and industry trends
• Proficiency in Microsoft Office suite and event management software

Key Responsibilities:

• Plan, coordinate, and execute all banquet and event operations, including set-up, service, and breakdown
• Manage banquet staff, training, scheduling, and performance management
• Collaborate with clients to understand their event requirements and ensure all details are executed flawlessly
• Maintain inventory of banquet supplies and equipment, ensuring adequate stock levels at all times
• Monitor and adhere to budgetary guidelines, controlling costs while delivering high-quality service
• Uphold company standards for cleanliness, safety, and sanitation in all banquet areas
• Foster a positive working environment, promoting teamwork and professional development among banquet staff

Hilton Bali Resort

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 Assistant Safety & Security Manager will drive the hotel's asset protection, safety, and shortage awareness and prevention initiatives. In addition, this role should maintain a good relationship with the local administration. 

What will I be doing?  

As the Assistant Safety & Security Manager, you will be responsible for performing the following tasks to the highest standards: 

• Assist the Safety & Security Manager in managing the daily functions of the department to ensure protection of hotel assets, associates, guests, team members and their properties. Maintain logs, certifications and documents required by law and Standard Operating Procedures.  
• In charge of all department’s Security post designations and arrangements.  
• Cover the duties of the Safety & Security Manager in his absence. 
• Implement and supervise regularly Hilton International’s Safety & Security Management and Fire Prevention Regulations across all departments. 
• Implement laws and regulations of the People’s Republic of China and Local Municipal Government. 
• Organize daily patrols and security checks throughout the Hotel. 
• Report and remove any potential accident or fire hazards to the Management. 
• Plan emergency procedures for fire and security as well as organize drills. 
• Conduct on-site guidance and rescue work for emergencies such as fire and explosions.  
• Conduct safety and fire prevention training to team members and advanced training to Safety & Security Officers. Organize drills for Hotel’s Voluntary Fire Brigade members. 
• Investigate and prevent fire accidents, illegal or criminal cases in the Hotel. 
• Dispose fire control and monitoring equipment appropriately. 
• Work out security plans and organize security officers to ensure the safety of guests during VIP activities.  
• Establish and maintain good working relationships with PSB, the Fire Control Bureau and other relevant government organizations.  
• Ensure that reporting and servicing deadlines are met. 
• Comply with the Hilton Team Members Handbook and all Hotel policies and procedures. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.  
• Carry out other reasonable duties and responsibilities as assigned. 

What are we looking for? 

An Assistant Safety & Security 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: 

• College graduate or equivalent. 
• At least 5 years of experience in security and fire control fields. 
• More than 5 years of working experience in management. 
• Certified Fire Safety Administrator and Chief Security issued by National Vocational Qualification Certification. 
• Proficient with safety measures in accordance with national law and regulations as well as local rules and regulations of the city. 
• Knowledgeable of hotel security management and etiquette. 
• Able to deal with emergency cases and incidents. 
• Able to maintain good relationships with public security organizations as well as all departments in the hotel. 
• Proficient in verbal and written communications.  
• Able to prepare business documents. 
• Capable of training team members. 
• Literacy in English to meet business needs, 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 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! 

Webforest Digital Solutions

Job Description

Qualifications:

• Bachelor’s degree in Hotel & Restaurant Management, Hospitality, Business Administration or equivalent
• Previous supervisory experience, preferably within a restaurant or in food industry is a plus
• Intermediate accounting and arithmetic skills
• Excellent conflict resolution abilities
• Strong leadership skills
• Can easily adapt in new environment
• Ability to work evenings, weekends & holidays
• Willing to start asap

WORLDWIDE HOTELS MANAGEMENT (V) PTE. LTD.

Job Description

Oasia Hotel Singapore

Job Description

Oasia Hotel Singapore

Job Description

SIY PTE. LTD.

Job Description

WORLDWIDE HOTELS MANAGEMENT (V) PTE. LTD.

Job Description

GASTRONOMIQUE PTE. LTD.

Job Description

The Flying Squirrel

Job Description

MCI Career Services Pte Ltd

Job Description

We are seeking those who have a strong interest in Korean cuisine.

Responsibilities:

• Assisting the head chef with recipe development, menu planning, and general kitchen management
• Supervising kitchen employees to make sure they adhere to procedures, uphold hygienic standards, and operate effectively
• Cooking Korean food as directed by recipes
• Arranging and stocking ingredients, keeping an eye on supplies to make sure they're all fresh, and managing inventories.
• Making certain that the food is aesthetically pleasing and up to the restaurant's standards of quality.
• Addressing and fixing any problems in the kitchen

Requirement

• Possess experience in Korean Cuisine is an advantage
• Comfortable to work rotational shifts. 

Benefits:

• $3000 - $4000
• Rotating 8Hrs/day (Morning, Noon, Night)
• 5-6 Days Work Week (Including Weekends and PH)
• Location: Changi
• AWS + VB

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Daniel Yap Chun Mun
Registration Number: R23115313
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Worldwide Hotels Management (H) Pte. Ltd.

Job Description

The Role - Executive Assistant Manager

• Oversee daily operations, planning, and assigning tasks to ensure optimal staffing levels.
• Develop and enhance team performance through coaching, feedback, and setting performance and development goals, while recognizing and rewarding excellence.
• Train team members to ensure compliance with standards and provide them with the necessary tools for efficient work.
• Foster teamwork and quality service through daily communication and coordination with other shifts and departmental management.
• Interact with guests and external contacts, including clients, government officials, travel industry representatives, suppliers, competitors, and local community members.
• Ensure the highest level of guest satisfaction through exceptional guest services and amenities.
• Maintain a safe and secure environment for guests, team members, and hotel assets in compliance with hotel policies, procedures, and regulatory requirements.
• Act as a public relations representative to enhance hotel and brand awareness within the local community.
• Encourage team member involvement in community organizations, activities, and businesses.
• Develop and implement action plans to promote environmental consciousness and reduce the hotel’s carbon footprint.
• Perform other duties as assigned and may serve as manager on duty.
• Assist the General Manager in monitoring operational plans to achieve optimum guest satisfaction, sales potential, and profitability.
• Collaborate with the General Manager to recommend capital improvements that enhance the hotel's assets and foster brand loyalty.

Job Requirements

• Bachelor’s degree / higher education qualification / equivalent in Hotel Administration, Business Administration
• Three years management experience in a high-level operations role or an equivalent combination of education and experience
• Type and level of experience required may vary slightly based on size and complexity of the property
• Must speak local language(s)
• Other languages preferred

DAVAO LUXUR VENTURES CORPORATION

Job Description

· Certificates in culinary arts, pastry-making, baking or relevant field

· Proven experience as Pastry Chef, baker or relevant role

· Willingness to replenish professional knowledge

· In-depth knowledge of sanitation principles, food preparation and baking techniques

· Monitor and check the quality and condition of equipment and baking ingredients

· Observes standard operating procedures in food production

· Able to work quickly and accurately under pressure

· Ability to work shifts, over weekends, and on holiday, as required

· Good communication, team and task management

· Attention to detail, creativity, organizing and leadership skills

· Adaptable and teachable

· Can start immediately

Proper Concepts Pte. Ltd

Job Description

Job description:

• Create, develop, and innovate handroll recipes that maintain authenticity while appealing to diverse customer preferences.
• Ensure all handrolls are prepared with fresh, high-quality ingredients and follow traditional Japanese techniques.
• Standardize recipes to ensure consistency across all dishes.
• Stay updated with culinary trends and continuously improve the menu to attract and retain customers.
• Supervise and manage all kitchen operations, ensuring efficient workflow and timely food delivery.
• Oversee food preparation, presentation, and portion control.
• Ensure the kitchen is well-organized and stocked with all necessary ingredients and supplies.
• Enforce cleanliness, hygiene, and food safety regulations according to local health standards.
• Lead and mentor the kitchen team, providing training on food preparation techniques, knife skills, and plating.
• Conduct regular performance evaluations and provide constructive feedback to staff.
• Schedule kitchen staff to ensure adequate coverage during busy times while maintaining a smooth and efficient operation.
• Conduct regular quality checks of ingredients, food presentation, and portion sizes to maintain the highest standards.
• Monitor kitchen output to ensure food consistency and customer satisfaction.
• Minimize waste and control food costs by managing portion sizes and inventory levels effectively.
• Manage the procurement of fresh ingredients, ensuring the quality and timely delivery of seafood, vegetables, and other supplies.
• Work closely with suppliers to maintain the best quality of ingredients while keeping costs under control.
• Monitor and manage inventory, ordering ingredients as needed while preventing overstock or spoilage.
• Work closely with the outlet manager and front-of-house team to ensure smooth coordination between the kitchen and dining area.
• Participate in menu tastings, customer feedback sessions, and special event planning.
• Ensure the kitchen complies with local health regulations and food safety standards.
• Implement and monitor food storage, sanitation, and preparation practices.
• Maintain all kitchen equipment and ensure it is functioning properly and safely.
• Manage the kitchen’s financial performance, controlling food costs and minimizing waste.
• Work with the management team to develop and adhere to the kitchen’s budget.

Job requirement:

• Extensive experience in Japanese cuisine, specifically with sushi and handroll preparation.
• Proven leadership experience in a professional kitchen environment.
• Strong understanding of Japanese culinary techniques and food culture.
• Excellent knife skills and knowledge of handling seafood, rice preparation, and seasoning.
• Knowledge of food safety and sanitation standards.
• Ability to work under pressure and maintain high-quality standards in a fast-paced environment.
• Creative with strong problem-solving skills.
• Experience in menu development and food costing.
• Strong organizational skills and the ability to manage a busy kitchen with multiple orders simultaneously.
• Full-time position with a requirement to work evenings, weekends, and holidays.
• High-pressure kitchen environment, requiring excellent time management and attention to detail.

Andaz Singapore

Job Description

Laguna Hotel Holdings Pte Ltd

Job Description

1969 Business Suites

Job Description

The Westin Resort Nusa Dua Bali

Job Description

Amburaya Residence (Kao-Samui) Co., Ltd.

Job Description

Wyndham Grand Bangsar Kuala Lumpur

Job Description

Description

"• Representative of the Senior Management: The Duty Manager is the only representative of the Senior Management 24 hours a day. They must be for this reason very versatile and to be ready to handle some very different situations.
• The Duty Manager will be the first to be called if a guest is looking for a member of the management team. In dealing with these situations, the Duty Manager must ensure that they use tact and diplomacy to rectify quickly the situation, reaching the guest satisfaction but as well respecting the procedures and organization of the Wyndham Grand Bangsar Kuala Lumpur.
• The Duty Manager will be in permanent contact with the Front Office Manager to report any guest comment, or problem and to ensure a good co-ordination and quick communication on both sides.
• To maintain per shift an accurate record in the Duty Manager's logbook of items and incidents which may be of concern to the management and/or which may requires further attentions.
• Lobby Co-ordination: The first assignment & main area of work of the Duty Manager is the Lobby, when the Duty Manager is not away to do a specific mission, he/she will spend all his/her time in the lobby to co-ordinate the overall lobby activity and will be dynamic in guest relationships.
• Leader of the Communication: The Duty Manager is a leader in the Front Office communication and will be active in the following tasks:
• The Duty Manager will join daily the FOM briefing & weekly the Front Office Meeting to bring with dynamism and initiatives all the questions, case studies & new ideas to be considered and discussed.
• The Duty Manager will attend daily the FO Briefing and be very active giving full information & updates to all the FO staff. During the absence of Assistant FOM, the Duty Manager will conduct by his/her own this briefing. They will encourage a good interactivity with all the FO staff, to listen and understand their questions and problems and to give appropriate answers and solutions in line with the Wyndham procedures and organization.
• To ensure that a pertinent/relevant Duty Manager logbook is maintained updated and to check the logbook from the different sections of the FO to ensure that clear, constant and updated communication lines are kept with all FO staff.
• Responsible for a detailed Duty Manager handover by going through the activity of the day, the problems found, the follow up to do, the tasks not completed yet…
• Supervision & Controls: The supervision of the Duty Manager covers a very large area and must be oriented on the following topics:
"
"1. To ensure the overall co-ordination of the Front Office Operations and to assist all sections of the Front Office department.
2. Responsible to keep all FO Standards and Procedures on line with the Wyndham Policies.
3. Be knowledgeable about Advantage Plus Rewards, A Club, Loyalty Program and other frequent traveler programs.
4. To be completely aware of the Fire and Emergency Procedures of the hotel and your responsibilities in an emergency.
5. To be flexible and willing when asked to fill in any areas where needed to help out in an emergency or difficult circumstance as assigned or required by Management.
6. Responsible in preparing all Front Office Associates duty roster.
7. To ensure the proper follow up of the room requests & co-ordination with housekeeping regarding the priorities in room cleaning.
8. Responsible to ensure that all Financial and Audit Procedures are respected. The Duty Manager will then realize daily the appropriate controls: Docket Checks, Cashier Closures, Registration cards and correspondence, Rebates, Paid Out… Each control will be signed. The Duty Manager will sign the official documents in the field ""Duty Manager"". The Duty Manager will do personally at night time all the controls established in the audit procedures, and report any irregularity to FOM the day after.
9. To ensure that the close day is done correctly and that the number of ""No Show"", ""Rooms Occupied"", Complimentary and ""House Use"" are accurate.
10. The Duty Manager will go through the correspondence of all the arrivals every night to ensure that the conditions and rates confirmed upon reservations are clearly updated and followed up on the Front Office side. To report to FOM any irregularity the day after.
11. The Duty Manager will ensure that the immigration registration is done fully as per procedures established.
12. To keep full records of incoming and outgoing items in the Duty Manager Safe & to ensure proper follow up.
13. To motivate all the staff regarding the selling and up-selling program and to make sure that the rates given are matching with the instructions received. To do the proper controls as per procedures established.
14. Privacy: The Duty Manager will be attentive to respect the privacy/confidentiality of the information, or guest names available. He/she will ensure not to transmit any guest name, or guest history information.
15. To ensure that all Front Office areas are clear, clean & tidy at any time."
Expertise related to the job
"1. The Duty Manager will act personally with a member of Security for any Safe Opening in the hotel, following the security procedures and will record any of this action on the appropriate format.
2. In the event of fire, the Duty Manager has to ensure the overall
co-ordination as per emergency procedure established. In the absence of Front Office Manager and Assistant FOM, the Duty Manager will call right away the appropriate persons; will ensure that each staff takes control of his duties during Fire and that the guests are well informed of the security measures to be taken.
3. To be in alert and to call Security right away when a guest has a suspect attitude or language, when there is a serious conflict or beginning of fight in the premises of the hotel. Any of these cases has to be reported in the Duty Manager's logbook."
Management and administration
"• The Duty Manager ensures all staff on duty is at all times immaculately groomed and wears correct and complete uniform.
• Ensures all staff are present at scheduled times in the appropriate sections and that there is always the minimum standard number on staff on duty in each section
• The Duty Manager reports quickly any discipline problem to the Front Office Manager / Assistant Front Office Manager and must be fair in any staff disciplinary action required during their absence.
• The Duty Manager will ensure the full motivation of the team & create a nice atmosphere of work. This is crucial to encourage a better quality of service and minimize the turnover.
• To be responsible for adhering to Wyndham Grand Bangsar Kuala Lumpur staff rules and regulations as detailed in the Wyndham Grand Bangsar Kuala Lumpur staff handbook.
• To be ready and responsible when assigned to perform any other duties or job functions as required by Executive Management, Front Office Manager or Assistant Front Office Manager."
Training & Development

"• Train and develop staff to the highest possible extent.
• To conduct Training Needs Analysis for the entire department.
• To plan, schedule and implement appropriate training interventions at all levels to meet the needs of the department and staff.
• To role coach mid level executives in the department.
• Lead by example: Provides a high quality service and aggressive hospitality towards all customers."

Launched in 2023, Wyndham Grand has invented a new approach to international hospitality and created a new kind of in-style and vibrant hotel aimed at a modern and cosmopolitan clientele. Wyndham Grand presents a unique upscale hospitality culture, featuring a natural and open relationship between guests and employees, new restaurant and catering concepts, re-designed spaces, seamless connectivity, and a definite “design” identity. In tune with the times and the trends, Wyndham Grand has combined the needs of business and leisure travellers and proposes a Leisure (Business & Leisure) solution which erases the boundary between work and relaxation. When you enter a Wyndham Grand hotel, you move into a world where interaction with others becomes natural. Guests are welcomed, accompanied and pampered with the utmost care and attention. Wyndham Grand hotels are vibrant places, where an atmosphere of good humour reigns.

Sanshen consulting

Job Description

Job description

Position Overview:

Oversee and ensure the accuracy and timeliness of financial reporting, including monthly, quarterly, and annual financial statements. Review, analyze financial data, set deadlines, provide guidance, and ensure that staff members comply with company and accounting policies.

Qualifications:

· Bachelor’s/Master’s Degree in Accounting, Accountancy or Finance.

· With5 years of experience in accounting/finance as Accounting Manager in a Restaurant

· Certified Public Accountant (required)

· Excellent written and verbal communication and presentation skills

· Proficiency in MS Office Suites (Word, Excel, PowerPoint, etc.)

· Ability to prioritize task and multi-task

· Strong analytical acumen and problem solving skills

· Excellent organizational and collaborative skills

Duties and Responsibilities:

· Overseeing daily transactions (e.g. accounts payable/receivable, general ledger and bank reconciliations)

· Monitor the daily performance of the accounting department.

· Track the progress of the financial and accounting objectives.

· Identifying cash flow problems, petty cash, payrolls, financial irregularities and resolve billing discrepancies or issues.

· Liaising with the department heads to ensure that each department remains within the budget.

· Prepares, maintains accuracy of accounting reports needed by the management and forecast revenue.

· Prepares and manages annual financial statement.

· Works closely with the external auditors for annual financial audit.

· Coordinates with BIR in terms of tax filing and tax returns.

· Reviews and approves payment by verifying documentation and requesting disbursements.

· Reviews bank reconciliation through monitoring of all transactions recorded.

· Reviews assets, liability and capital accounts entries by compiling and analyzing account information.

· Secures financial operations by monitoring and approving financial processing, reporting and auditing.

· Identifies and recommends updates to accounting processes and procedures.

· Maintains confidentiality with sensitive information.

· Report and communicate directly to the VP.

· Performs other related duties as assigned.

Job Type: Full-time

Schedule:

• 8 hour shift

Supplemental Pay:

• 13th month salary

Education:

• Bachelor's (Preferred)

Experience:

• Accounting Manager: 5 years (Preferred)

Kalapa Resort Yoga and Retreat

Job Description

• Mencari kandidat untuk bekerja pada:
  • Senin: Pagi, Siang
  • Selasa: Pagi, Siang
  • Rabu: Pagi, Siang
  • Kamis: Pagi, Siang
  • Jum'at: Pagi, Siang
  • Sabtu: Pagi, Siang
  • Minggu: Pagi, Siang
• Diperlukan 1 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Tanggal mulai kerja: 26 September 2024
• Gaji yang diinginkan: Rp3,500,000 - Rp5,000,000 per bulan

Voco

Job Description

Luxury Hotels & Resorts (Thailand) Ltd.

Job Description

Viva Wings and Burgers Inc.

Job Description

Restaurant Manager - For Taiwanese Casual Dining Restaurant

- Preferably with experience in Chinese restaurants

A. Ensures Customer Satisfaction

Executes Quality Service and Cleanliness Standards of the Restaurant

Ensures an environment of Customer Awareness by supervisors and staff; monitors Customer Feedback; follows up complaints and takes corrective actions to ensure Customer Satisfaction.

B. Oversees the Implementation of Sales Building Activities of the Restaurant

Recommends, coordinates and assists in the implementation of Sales Building Programs with the Operations/ Concept Manager.

Conducts analysis and evaluation of current marketing trends and program results.

C. Manages Employee Relations and Productivity

Assists in the selection of new personnel; recommends promotions and oversees execution of training and development of the personnel in his/her Restaurant.

Coaches employees to ensure their understanding of Company Quality Service and Cleanliness standards.

Ensures timely completion of performance appraisals within the restaurant according to guidelines; conducts formal performance appraisals of supervisors and validates the performance of staff members accomplished by the supervisors.

Maintains positive employee relations by promoting Teamwork and administering fair feedback and communication system within the restaurant.

D. Manages Financial Resources

Monitors Sales, Labor Cost and other controllable costs by identifying deviations from desired/ planned results.

Manages inventory of all supplies issued to his department.

Controls restaurant expenses according to plan/ budget; reviews store performance on weekly basis; conducts business reviews on periodic basis and makes recommendations accordingly.

Develops and executes corrective action plan on identified cost deviations from any of the above.

E. Performs and Completes Necessary Reports and Administrative Requirements on Time

Staff Schedules

Validates Payroll Computation

Validates Tip Computation

Operations Sales Report

Periodic Reports

Other reports required by his/her superior

F. Assumes Command Responsibility for the Disciplines, Attendance and Job Performance of all Personnel under Him/Her.

I. Trains New Hires (Supervisors/ Staff)

J. Performs Other Related Duties and Functions Assigned by his/her Superior

Job Specifications:

Graduate of any four (4) year course

With at least three (3) years working experience in the same position preferably in Casual Dining and/or Fine Dining Restaurant

Knowledgeable in PnL, Store Marketing and People Management

Ability to Interview, Hire and Train staff

With Excellent Communication Skills

Can work long hours

Can speak Mandarin/Fukien is a plus

Available to start ASAP

JOIN US!

Excellent career growth and development opportunities

Competitive salary and Service Charge

With Sales Incentives

10% discount on all Viva Food Restaurants