Total 8 job vacancies by Aisearch Pte. Ltd.

Aside from the primary duty of overseeing a construction project, a Construction Manager performs other duties and responsibilities to ensure desirable outcomes. Some of these duties and responsibilities include but are not limited to:

• Choosing tools, materials and processes to use in the construction project and tracking the inventory of those items
• Keeping daily employee logs and monitoring the conduct of Construction Workers and Contractors
• Ensuring that the construction project complies with all safety and building regulations
• Conducting an in-depth analysis of the project to develop the budget and deliverables
• Identifying, managing and mitigating risk factors to ensure the construction goes smoothly
• Working closely with Architects, Engineers, Contractors and clients to establish the requirements for the construction project
• Working with local authorities to obtain licenses and permits for the project
• Monitoring and reporting on the budget and timeline of the project

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Ensure safe food quality, restaurant cleanliness and sanitation, in stock product availability

Ensure day-to-day compliance to operational standards

Inventory control, labor cost, and budget management

Develops and implements local promotional programs

Supervise assigned personnel

Reports to General Manager

Ensure safe food quality, restaurant cleanliness and sanitation, in stock product availability

Ensure day-to-day compliance to operational standards

Inventory control, labor cost, and budget management

Develops and implements local promotional programs

Supervise assigned personnel

Reports to General Manager

- Oversee Daily Accounting Operations: Manage daily bookkeeping, account reconciliations, and ensure timely processing of invoices and payments.

- Budgeting and Forecasting: Lead budgeting and financial forecasting efforts, providing insights to support strategic business decisions.

- Regulatory Compliance: Ensure adherence to local regulatory requirements and maintain robust internal controls.

- Financial Analysis: Conduct in-depth financial analyses to evaluate business performance and identify opportunities for improvement.

- Cross-Functional Collaboration: Partner with other departments to align financial objectives with broader business goals and enhance financial performance.

Qualifications:

- Extensive experience in finance and accounting leadership roles.

- Strong expertise in financial analysis and strategic planning.

- Excellent leadership and communication skills.

• Client collaboration: Meet with clients to understand event objectives, themes, and design preferences.
• Conceptualization: Develop creative concepts and design proposals, using mood boards, sketches, and 3D models to visualize the event.
• Sourcing and selection: Source and select all design elements, including furniture, decor, lighting, and materials, while staying within budget.
• Vendor coordination: Coordinate with vendors and suppliers to ensure design elements are procured and executed correctly.
• Project management: Manage budgets and timelines, ensuring all design aspects align with client expectations.
• On-site execution: Oversee the setup and breakdown of event spaces, troubleshooting any design challenges that arise on the day.
• Trend awareness: Stay current on industry trends and incorporate innovative design elements into event concepts.
• Reporting: Conduct post-event analysis and gather feedback for future improvements.

• Planning and executing engineering and project

• Planning, design and day-to-day running of construction projects undertaken by the company

• Liaise with sub-contractors and consultants for the execution of works

• Ensure timely delivery of projects according to schedule

• Updating of project records for reporting purposes and submission of reports

• Attend site meetings and resolve technical/ operational issues independently

• Undertake ad-hoc duties to project execution

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level