Total 4 job vacancies by Pond Treasure4 Pte. Ltd.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

• Manage and oversee daily restaurant operations, including opening and closing procedures
• Supervise, train, and schedule staff to ensure smooth operations
• Ensure high standards of customer service and handle customer feedback or complaints professionally
• Monitor food quality, hygiene, and safety standards in compliance with local regulations
• Control operational costs, including food, labor, and inventory management
• Work closely with the kitchen team to maintain menu quality and consistency
• Prepare reports on sales, expenses, and overall business performance
• Ensure proper maintenance of restaurant facilities and equipment
• Implement marketing and promotional activities to drive business growth

Requirements:

• Diploma or Degree in Hospitality, Business, or related field (preferred)
• Minimum 3–5 years of relevant experience in F&B or restaurant management
• Strong leadership and team management skills
• Good communication and interpersonal skills
• Ability to work in a fast-paced environment and handle pressure
• Knowledge of food safety and hygiene standards
• Basic financial and reporting skills

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule as required by operations

Additional Notes:

• The role requires hands-on involvement in daily operations
• May be required to support multiple outlets if needed

The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality, hygiene standards, and smooth coordination between kitchen staff. This role supports the Head Chef/Management in maintaining efficiency, consistency, and compliance with food safety regulations.

Key Responsibilities:

• Supervise daily kitchen operations, including food preparation and cooking processes
• Ensure all dishes are prepared according to company standards and recipes
• Monitor food quality, presentation, and portion control
• Maintain high standards of cleanliness, hygiene, and food safety in compliance with local regulations
• Lead, train, and guide kitchen staff to ensure efficiency and teamwork
• Assist in inventory control, stock ordering, and minimizing food wastage
• Ensure proper storage of ingredients and monitor stock levels
• Coordinate with front-of-house team to ensure smooth service flow
• Assist in scheduling kitchen staff and managing manpower allocation
• Report operational issues to management and suggest improvements

Requirements:

• Minimum 2–4 years of relevant kitchen experience, preferably in a supervisory role
• Knowledge of food safety and hygiene standards
• Ability to work in a fast-paced environment
• Good teamwork and communication skills
• Basic understanding of inventory and cost control

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule

Additional Notes:

• Hands-on role requiring active involvement in food preparation and kitchen operations

Job Summary:
The Management Trainee will undergo a structured training program to develop the skills and knowledge required to take on a managerial role within the restaurant. The trainee will be exposed to all aspects of restaurant operations, including front-of-house service, kitchen coordination, staff supervision, and business performance management.

Key Responsibilities:

• Participate in a structured training program covering all areas of restaurant operations
• Assist in managing daily operations to ensure smooth service and customer satisfaction
• Learn and support staff supervision, scheduling, and performance management
• Monitor service quality, food standards, and customer experience
• Assist in handling customer feedback and resolving service issues
• Support inventory control, stock ordering, and cost management
• Analyze sales reports and operational performance to identify improvement areas
• Ensure compliance with food safety, hygiene, and company policies
• Work closely with management to develop leadership and decision-making skills

Requirements:

• Diploma or Degree in Hospitality, Business, or related field
• Strong interest in F&B operations and management
• Good communication and interpersonal skills
• Willingness to learn and take on leadership responsibilities
• Ability to work in a fast-paced and hands-on environment

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule depending on operational needs

Career Progression:

• Successful trainees may be promoted to Assistant Restaurant Manager or Restaurant Manager roles based on performance

Additional Notes:

• This role requires rotation across different functions (service, kitchen coordination, operations)
• Emphasis on developing management, leadership, and business skills

The Service Crew is responsible for providing excellent customer service, taking orders, serving food and beverages, and ensuring a pleasant dining experience for all customers. This role also supports daily restaurant operations and maintains cleanliness and hygiene standards.

Key Responsibilities:

• Greet and welcome customers in a friendly and professional manner
• Take customer orders accurately and process payments
• Serve food and beverages promptly
• Ensure cleanliness of dining areas, including tables and service stations
• Assist in setting up and clearing tables
• Handle customer inquiries and resolve basic complaints
• Follow company service standards and procedures
• Maintain personal hygiene and comply with food safety regulations
• Support other team members to ensure smooth operations

Requirements:

• No formal education required (training will be provided)
• Prior F&B experience is an advantage but not required
• Good communication and customer service skills
• Positive attitude and willingness to learn
• Ability to work in a fast-paced environment

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule

Additional Notes:

• Entry-level position with opportunities for progression
• Requires standing for long hours and active movement during shifts