Total 211 Manager level F&B / Tourism / Hospitality job vacancies in D09 Cairnhill, Orchard, River Valley

What is the job?

voco Orchard Singapore is seeking a dynamic and passionate Assistant Restaurant Manager to be part of our team. As an Assistant Restaurant Manager, you are responsible to supervise the service and delivery of menu items in assigned restaurant ensuring a high level of quality and consistency. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day to Day

FINANCIAL RETURNS

• Execute any F&B activities and promotions according to guidelines given by the Director of F&B or F&B Operations Manager.
• Ensure cost control practices are implemented and followed.
• To be revenue driven and cost conscious.
• Actively use upselling techniques to increase revenue and improve guest experience.
• Manage inventory and reduce waste.

PEOPLE

• Encourage team work and spirit in all areas of the department.
• To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).
• To ensure that all outlet team members are aware of the outlet and IHG brand standards.
• To lead by example at all times.
• To provide direction and support to the team on a daily basis.
• To keep excellent relationships with team, peers, and all other colleagues of the hotel.
• To develop all team members of the department with appropriate training and coaching.

GUEST EXPERIENCE

• Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.
• Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis
• Enjoy regular guest contact with in-house and outside guests.
• Engage in the welcome and recognition of VIP guests.
• Ensure Safety for all Guests and Team Members
• Be familiar with all Risk management and emergency procedures of the hotel and fulfils his duties accordingly.
• Ambassador of the Hotel in and outside of voco Orchard Singapore.
• Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet log-book.
• Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.

RESPONSIBLE BUSINESS

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
• Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.
• Supervise cash handling and banking procedures.
• Establish and instruct staff in cash security procedures.
• Supervise the maintenance of service equipment.
• Monitor standards of guest facilities and services.
• Control stock and monitor security procedures.
• Assist with menu and wine list creation.
• Supervise functions and outlet service.
• Works with Manager on manpower planning and management needs.
• To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request.
• To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
• To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
• To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Perform other duties as required.

What we need from you

• Minimum nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 5 years related experience in restaurants.
• Oral and written fluency in English. Fluency in another language is an advantage
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Job description

• Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met
• Manage and train the team under your purview to meet expectations and standards.
• Establish good relationship with customers and handle customers' request professionally and promptly
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.
• Plan staff rosters and provide training and coaching to staff on customer service and product knowledge
• Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

Requirements

• Min 3 years of relevant experience in managing restaurant
• Able to commit 6 days of work per week and 10 hours of work per day
• Present a positive and professional attitude at all times
• Can work independently and as a team player. Takes initiative and is passionate in the work
• Willingness to learn and listen to feedback for improvement
• Able to work in a fast-paced environment
• Able to read food orders in Chinese and the knowledge of Mandarin/ Cantonese is essential due to the work nature of having to communicate in Chinese.

Ensure that the restaurant operate efficiently and profitably, achieving targets set by the company.

KEY RESPONSIBILITIES:

· Responsible for business performance of the restaurant in achieving budget and maintaining operating costs.

· Analyse and review menu with Li Bai Executive Chef regularly for popular and unpopular items and make appropriate recommendations for new listing, keeping abreast of market trends.

· Assist to organise marketing activities, such as promotional events and discount schemes.

· Create and execute plans for department sales, profit and staff development.

· Coordinate entire operation of the restaurant during scheduled shifts.

· Deal and resolve customer complaints tactfully and update the F&B Management accordingly.

· Check on guest’s satisfaction and solicit for feedback, and maintain database of guests on their dining preferences.

· Implement effective systems to prevent breakages and damage of operating equipments.

· Ensure that the outlet is adequately equipped with operating equipments and restaurant accessories to support the operations.

· Maintain high standards of quality control, hygiene, and health and safety.

· Any other duties assigned by Director of F&B.

Job requirements:

• Minimum Diploma and above in relevant field
• Minimum 5 years of working experience in similar capacity.
• Excellent communication and interpersonal skills
• Excellent team player and friendly individual
• Able to multi-task and work in a fast-paced environment
• Willing to work on weekends, public holidays, and rotating shifts
• Strong operational and leadership skills
• Able to source, retain and motivate team members.

Job duties & responsibilities:

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

JOB SUMMARY

Assist the Director of Food and Beverage and Director of Restaurants in the daily operation of the abovementioned department, ensuring that the hotel’s policies and procedure and F&B SOP/LSOP are being adhere while maintaining a high degree of associate satisfaction. As well as maintaining department revenue in line with budget or forecast.

JOB DUTIES AND RESPONSIBILITIES

• To be able to process a good knowledge of the menu, equipment and his own department.
• To be able to analyse monthly sales, profit & loss statements and forecast. To be responsible for control of departments’ controllables in relation to sales revenue.
• To be able to conduct interviews & recruitment campaign, give recommendation for development of staffs and conduct performance appraisal (including hiring and termination).
• To submit on a weekly and timely basis to the Director of F&B the following:
  - Sales Forecast
  - Forecasted Budget Progress Report
  - Actual Budget Progress Report (Last week’s)
• To be aware of all Marriott Guest Incentive Programme and correct accounting Procedures pertaining to them.
• To be responsible for asset management, enforce and uphold high standards in Discipline.
• Supervise and make sure daily perpetual beverage inventory is accountable.
• To be responsible & ensure compliance of all accounting & billing procedures in the outlet & handling of cash & guest check handling are according to LSOP.
• To be fully responsible for outlet’s requisitions and C-7s.
• To ensure efficient management and supervisory scheduling.
• To accurately forecast staffing according to business demands.
• To supervise the time sheets & schedules, to complete the wage progress report (Kronos) on a daily basis and critique discrepancies.
• To develop staff & supervisor training plans on a quarterly basis in conjunction with personnel. To follow up and be alerted to our aggressive hospitality program.
• To train, supervise, coach and counsel all associates; especially: wine basic training, basic spirits knowledge, cocktails mixology, guest engagement, how to do upselling.
• To represent the outlets for all day-to-day operational needs.
• To enforce operating standard / use records. To change, update and improve on a regular basis.
• To develop & follow up on plans and actions of all areas on a quarterly basis.
• To be responsible for maintaining safety and promote accident prevention. To also be aware of the effects of accident cost on profits.
• To be responsible of maintaining sanitation and housekeeping; to insure cleaning routines are adhered and standard are at it’s best and in compliance with the 39 point checklist.
• To be responsible for the execution of all associate reviews & appraisals in a professional & timely manner.
• Responsible for Conception of 15 minutes Training Schedule and proper execution of training on a daily basis.
• Responsible for Staff development through proper training programmes and periodic review of performance.
• Maintain all S.O.P. and L.S.O.P.
• To conduct a pro-active preventive maintenance inspection (Outlet Inspection) on a monthly basis.
• Promote inter-departmental relations through candid communications channels.
• To practice “OPEN DOOR” policy to all associates.
• To be aware of competitors in the market and complete a competition analysis on a quarterly basis.
• To respond to guest enquiries or concerns within 24 hours in what is deemed the most appropriate medium e.g. telephone calls, letter etc.
• Attend and chair all the management and associates meeting.
• To use Total Quality Management as a way of improving standards and service for our guests and internal customers.
• To LEAD BY EXAMPLE and to have a “hands on” approach to motivate our associates to excel.
• Comply with any reasonable requests given by an Executive Committee Member.
• Enforce Marriott’s Principal of Hospitality at all times.
• Don’t expect-inspect.
• Be a positive and approachable Team player and have always “CAN DO ATTITUDE”.
• Cash/Bank Handling
  - Process all payment methods in accordance with Accounting procedures and policies.
  - Follow property control audit standards and cash handling procedures (e.g., blind drops).
  - Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
  - Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
  - Transport bank to/from assigned workstation, following security procedures.
  - Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum in Diploma of Hotel Management or Hotel Services
• At least 5 years of F&B Supervisory level
• Process great leadership skills & communication skills
• Able to adapt into a fast-paced environment
• Knowledgeable in handling budget & cost control
• Able to start work within short notice period

We regret that only shortlisted applicants will be notified.

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Sushi Head Chef

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- At least 2 years in the position of head chef;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of Mizuki, such as Tempura and Sushi session.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Responsibilities:

1. Oversee all aspects of daily operations, including opening and closing procedures, staff scheduling, and ensuring sufficient inventory levels.
   Ensure compliance with health, safety, and sanitation standards to provide a clean and safe environment for both customers and staff.
   Monitor and manage workflow to maintain efficient service and address any operational challenges promptly.
   Collaborate with the kitchen staff to ensure seamless coordination between the kitchen and front-of-house operations.
   
2. Foster a customer-centric culture by training and motivating staff to provide exceptional service.
   Respond to customer inquiries, concerns, and feedback in a timely and professional manner.
   Continuously monitor service standards to ensure guest satisfaction, promptly addressing any issues that may arise.
   Proactively identify opportunities to enhance the guest experience and implement improvements.
   
3. Utilize your mixology skills to craft innovative and high-quality cocktails, ensuring consistency and excellence in beverage offerings.
   Manage bar inventory, including ordering and stock rotation, to maintain an adequate supply of ingredients and beverages.
   Develop and update beverage menus in collaboration with the management team, taking into account customer preferences and market trends.
   Train and educate staff on bar operations, cocktail preparation, and responsible alcohol service.
   
4. Recruit, train, and supervise a team of service staff, bartenders, and baristas, promoting a positive and collaborative work environment.
   Conduct regular performance evaluations, provide feedback, and identify opportunities for staff development and training.
   Foster teamwork, effective communication, and cooperation among team members to ensure a smooth and efficient operation.
   

Job Description

Responsible for all operational aspects of the hotel including proper discipline in all departments to ensure all our guests are getting the best service at all times.

KEY RESPONSIBILITIES:

• Be aware at all times as to the condition of the house, particularly relating to the number of rooms available and occupied and ensure this information is current and accurate.

• Observing and directing personnel when necessary on the following:

- Allocating and processing of guest rooms

- Meeting and escorting VIP guests

- Giving general information, assistance to guests

• Monitoring of D/M Log Books for special requests, instructions and information recorded and action taken or to be taken.

• Conduct Room Inspections with particular emphasis on cleanliness and standard set up.

• Carry out site inspection of other hotel areas regularly.

• Liaise regularly with Housekeeping Department regarding all special requests, full house situations and for general problem solving.

• Effectively handle all guest complaints with tact and diplomacy.

• Manage and maximize occupancy, revenue and average rate while maintaining high service standards via the upselling programs within the department.

• Ensure that the guest registration, checkout, and mail services are handled efficiently, promptly and courteously in accordance with the hotel’s policy and procedures.

• Ensure compliance with legislated health and safety requirements within the workplace and be familiar with the emergency procedures on fire prevention, fire drill, guest accidents, associate accidents, bomb threat suspicious parcel, procedures on serious crime occurrence, death of a guest, stalled elevators, power failure and any other emergencies.

To be responsible for the training, quality and development needs of the Hotel.

KEY RESPONSIBILITIES:

• Ensure that all new employees attend the Hotel Orientation program

• Conduct training needs analysis of the hotel and departments.

• In conjunction with Department Heads, develop departmental on the job training schedules that meet departmental operating objectives.

• Design, produce and implement training programs to meet specific department/hotel needs.

• Establish a training library of books, videos, journals and resources to assist trainer and staff development.

• Prepare and administer the training calendar on a regular basis.

• Ensure all staff receive ongoing training in Marriott Global Training Programmes - online and coach-led.

• Conduct audit based on Marriott Brand Standards.

• Facilitate management training programs.

• Source and obtain specialist assistance to conduct training when needed.

• Monitor all training activities conducted on and off site.

• Liaise with educational institutions conducting hospitality training courses.

• Maintain an up to date record of suppliers of training resources.

• Administer the training budget and purchase training materials as required.

• Ensure that all associates comply with the Marriotts Brand standards.

• Ensure compliance with legislated health and safety requirements within the workplace.

• Manage the administration of trainees and apprentices on the property.

• Organise employees welfare activities.

• Take telephone inquiries regarding employment prospect and give appropriate advice.

• Conduct processing of correspondence and other documents for the HR Department.

• Assemble new employee files including all necessary forms and information.

• Assist with staff queries regarding name badges, letters of introduction etc.

• Assist in conducting Hotel site inspections for Orientation, Work Experience and Hospitality trainees.

Assistant Manager (F&B)

Reporting to the F&B Operations Manager, the incumbent shall be responsible to:-

• Assist the respective outlet managers in the efficient running of the daily operations of the outlet.
• Ensure standards of service and operating procedures are in compliance with the Hotel’s policies and procedures.
• Maximize revenue and minimize costs in accordance to the budget.
• Ensure maximum guest’s satisfaction pertaining to food and services.
• Supervise and monitor the daily job performance of the team members.

Requirements:-

• The incumbent is expected to have a track record of at least 2 years of work experience in a similar capacity
• You need to be service oriented, energetic, proactive, self-driven, highly motivated and has excellent interpersonal and communication skills
• You should also be adaptable, determined and be someone who wants to be on a fast paced environment that promotes changes and drive for achievements
• Able to perform rotating work shifts on weekends and public holidays

The Opportunity:

Adecco is partnering with a leading beverage group in China with a regional presence in various markets, and we are seeking a talented individual to join their business as a Supply Chain Manager! The successful incumbent will oversee the full spectrum of supply chain operations, supply and demand forecasting, and procurement.

• Permanent opportunity
• Work location: East Region
• Work days/hours: Mon - Fri, 9am - 6pm
• F&B industry

The Job:

• Drive monthly S&OP and forecast meetings with cross-functional stakeholders.
• Analyze historical sales data, market trends, and consumer demand patterns to generate forecast models.
• Conduct re-forecasts based on market conditions and customer needs.
• Optimize inventory levels to balance supply and demand while reducing carrying costs and stockouts.
• Develop inventory replenishment strategies and maintain safety stock levels.
• Work with stakeholders to ensure timely delivery of materials and components.
• Work closely with production teams to create production schedules aligned with demand forecasts and inventory targets.
• Monitor production capacity, lead times, and resource availability to optimize production efficiency and reduce downtime.
• Identify process improvements and efficiency gains in production planning processes.
• Collaborate with procurement teams to negotiate terms and pricing with suppliers, while maintaining good business relations.
• Resolve supply-related issues and escalations to minimize supply chain disruptions.
• Track key performance metrics such as on-time delivery, inventory turns, and fill rates to measure supply chain performance.
• Generate regular reports and dashboards to provide insights into supply chain performance and identify areas for improvement.
• Present findings and suggestions to management to support strategic decision-making.

The Talent:

• Minimally 4-5 years of experience in supply chain function.
• Numbers-driven, analytically inclined with proficiency in handling extensive data, capable of conceptualizing and turning them into meaningful analyses.
• Proficiency in ERP systems and Microsoft Excel (Pivot Table, VLOOKUP).
• Strategic mindset and strong commitment to achieving business objectives
• Ability to communicate in Mandarin to liaise with native Chinese-speaking counterparts based in China.

Next Steps:

• Prepare your updated resume (please include your current salary package with a full breakdown such as base, incentives, annual wage supplement, etc.) and expected package.
• Alternatively, send your resume to charmaine.see@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

Job Description

• Design, develop and implement the specific goals, policies and strategies for the department to achieve and maintain high standards, quality and maximum profitability for department
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
• Establish F&B outlets for the Hotel, including the food, beverage and service offers at the Hotel in the form of menus, recipes, entertainment programme and price lists
• Provide leadership decisions to ensure the timely, correct, safe, effective and efficient purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems (e.g., manning, furniture, fixtures, equipment, records, customer and competitor information and database) used by the department such that the brand promise is kept and that the Hotel’s policies and procedures are adhered to
• Prepare and present monthly management report

Requirements

• Proven food and beverage management experience
• Customer oriented approach
• Critical thinker and problem-solving skills
• Good organizational and time-management skills

Job Description

• Support the Housekeeping Department in ensuring that the guest experience is in line with the expectations of the Hotel.
• Assists daily in preparation of work assignments, schedules, staffing and payroll to ensure maximum efficiency.
• Inspect public areas, guest rooms, and back of the house and ensure adherence to the standard of the hotel.
• Responds to guests’ special requests, needs and concerns and accommodate to ensure optimal level of guest satisfaction.
• Assist with all annual performance management plans and employee reviews.

Job Requirements

• Minimum 3 years of experience in hotel housekeeping environment
• Strong organizational, managerial and communication skills
• Experience with hotel PM, Opera Cloud is desirable

Job Descriptions

• Actively solicit and book all types of catering business including weddings from various sources of leads.
• Assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit in order to achieve sales target.
• Develop creative and attractive menu presentations for potential clients.Finalize all bookings maximizing all revenue potential by up-selling in all revenue producing areas.
• Coordinate the sales efforts between sales department and catering to ensure proper utilization of function space to yield maximum revenues.
• Conduct tours of the property with meeting planners and potential clients.
• Negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
• Develop and distribute all communications relating to planning and execution of group functions, including, but not limited to, group resumes, banquet event orders (BEO's) and room sets according to established guidelines
• Convert prospective clientele into committed customers through on-site visits/meetings, property tours, and proactive communication.
• Prepare, present and collect payment for event pre-estimates by required due dates.

Requirements

• Demonstrates strong organizational skills.
• Exhibits excellent interpersonal and customer service skills.
• Demonstrates ability to think creatively and analytically.
• Is capable of creating and maintaining a large client network.
• Communicates clearly and effectively.
• Demonstrates strong persuasive and negotiation skills.
• Works well with a variety of different individuals.

Job Descriptions

• Handling and managing the cafe requirements to government
• Manage and oversee daily front and back operations of the cafe
• Managing of cafe financial objectives by forecasting requirements, cost control, track stock levels of food, supplies, and equipment and scheduling expenditures when necessary
• Report on financial performance, inventory and staff
• Process payroll and all relevant records
• Carry out weekly schedule planning for staff
• Ensure compliance to operational standards and procedures
• Hire, train and provide on-going communication to staff and deliver excellent service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the cafe
• Handles customers' feedback promptly
• Manage the company's social media
• To comply with all the administrative and paperwork requirements
• Assist and support any other relevant business duties and responsibilities when assigned by the Management.

Job Requirements

• At least 3-5 years of restaurant experience

Benefits

• There is AWS and Performance Bonus

Working hours

• 11am to 9pm / 6 days per week