Total 3,861 job vacancies in Singapore

Job Description

• Industry/ Organization Type: Wholesale / Trading industry
• Position Title: Landscape Worker/Assistant Supervisor
• Working Location: East Side
• Working Hours: 5.5 days, Mon – Fri (8:00 am – 5:00 pm), Sat (8:00 am – 12:00 pm)
• Salary Package: Basic up to $2,450 + Allowances + AWS + VB
• Duration: Permanent Role

Key Responsibilities

• Care for trees, shrubs, flowers, and other plants
• Water, prune, weed, fertilise, and manage pests
• Carry out basic landscape maintenance to keep plants neat and presentable
• Perform other duties assigned by the supervisor as needed

APPLY NOW!!!

• Good time management skills to plan and complete tasks on schedule
• Able to carry out basic landscape maintenance, including cutting and pruning
• Willing to take on other related ad-hoc duties when required
• Comfortable working outdoors and able to use approved pest control products safely, following instructions and safety guidelines

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81188 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Job Description & Requirements

Job Description & Requirements

• Specialised in Bangladeshi food
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Supervise and lead service staff to ensure smooth daily operations

Provide excellent customer service and handle guest inquiries or complaints professionally

Coordinate with kitchen team to ensure timely and accurate food service

Ensure proper table setup, cleanliness, and overall dining area presentation

Monitor staff performance, grooming, and discipline standards

Train and guide new staff on service procedures and company standards

Manage shift duties, staff allocation, and workflow during peak hours

Monitor inventory of service items and report shortages when required

Perform other duties as assigned by management
Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Minimum 4 Years Experience in preparing Prata Dough Flipping & cooking

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Job Description & Requirements

Key Responsibilities

1. Leadership & People Management

• Lead, train, and motivate FOH staff to deliver exceptional service and high energy
• Set team schedules, manage performance, and ensure smooth daily operations
• Create a positive, respectful, and high-morale team environment

2. Guest Experience & Service Excellence

• Ensure every guest enjoys a memorable, high-quality dining and nightlife experience
• Handle guest feedback professionally—both in-person and via platforms like Google & Chope
• Maintain service standards even during peak hours and live events

3. Operational Management

• Oversee day-to-day FOH operations including reservations, table turns, and queue management
• Collaborate with kitchen, bar, and events teams to ensure seamless service
• Ensure cleanliness, ambiance, and music levels reflect the brand’s energy

4. Sales & Promotions

• Work closely with the marketing team on promotions, events, and special nights
• Upsell food and beverage packages (including bottle service and VIP tables)
• Track daily sales, guest count, and performance KPIs

5. Admin & Compliance

• Manage opening/closing duties, stock levels, and POS system reporting
• Ensure adherence to hygiene, safety, and liquor licensing regulations
• Assist in budgeting, rostering, and cost control initiatives

Requirements

• Strong leadership and people skills with the ability to manage a young, diverse team
• Excellent communication and customer service instincts
• Strong grasp of POS systems, basic inventory, and staff scheduling tools
• Prior experience in nightlife or high-volume restaurants preferred
• Able to work in fast-paced environments and willing to commit to shifts that extend up to midnight and weekends.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job scope:
1. clearing and setting of table
2. Refill and serve drinks
3. Lead guests and give menus
4. Take orders
5. Serving of food to customers
6. Shift work.

7. Bar / drinks counter. On rotation basis.
8. meals provided for those on duty

9. No experience needed, training provided

10. other ad-hoc duties assigned by Supervisor / Manager

• Plan, coordinate and manage daily maintenance activities with in-house & external contractors and to execute maintenance timely and effectively.
• Analyze and improve equipment reliability of utilities & facilities to prevent recurrence with production group and contractors, prepare RCA and fallow up actions with Sr Engineers.
• Prepare/Review spare parts list and equipment data inventory control and ensure critical spare availability, optimize spare parts, and manage stock effectively by using CMMS.
• Analyse and improve equipment reliability of plant to prevent recurrence with production
  group and contractors.
• Manage annual shutdown/Grade change maintenance (Work planning, Management of actual site work, Liaising with contractors and production group).
• Good knowledge and hand-on experience with PLC system maintenance/inspection of plant electrical and instrumentation equipment (eg. TI, TT, PI, PT, CV, on/off valve, motor, Switchgear, MCC etc.
• Leading troubleshooting efforts when E&I problems occur, quickly diagnosing the cause, and ensuring that repairs are carried out effectively.
• Support in implementation and participate in the continuous improvement effort in the areas of Safety, Quality, Environment and Health Management System (for example SS506 part 3, ISO 9001, ISO14001, OHSAS 18001, IATF 16949).
• To have a legal obligation to act in a responsible manner for the safety of themselves and other persons who may be affected by their actions or omissions at work.
• Assist the Management in ensuring that Major Accident Hazards are reduced to As Low as Reasonably Practicable (ALARP) and escalate when necessary.
• Work as team and support inter and Intra Department woks and demonstrate company Core Values.
• Ensure all maintenance activities comply with EHSQ policies by review & implement MSRA.

Interested Candidates, Please send your Detailed Resume stating Past Employments, Including Reasons of Leaving, Current / Last Drawn and Expected Salary to quennie.chen@manfield.com.sg

Kindly send in your latest job resume without your NRIC numbers and other ID numbers.

For job resume(s) that contain NRIC numbers and/ or ID details, it may not be processed and your job application may be rejected due to unacceptable submission of job application details. Please refer to the advisory guidelines on the PDPA for NRIC numbers and other ID numbers.

By sending your job resume to us, it shall be deemed that you have agreed and hereby give your consent to MANFIELD in collecting, using and/ or disclosing your personal data for the purpose of accessing and processing your job application and/ or for future job opportunities within MANFIELD and/ or with the client(s) of MANFIELD. If you wish to withdraw your consent, please notify us. Kindly visit our company website for more information on the Privacy Policy.

WE REGRET TO INFORM THAT ONLY SHORTLISTED CANDIDATES WILL BE NOTIFIED

Manfield Employment Services Pte Ltd
EA Licence No: 95C2823
Posting Personnel: Quennie Chen
EA Personnel Registration No: R1222837

• Production Supervision: Lead and coordinate the daily activities of installation, ensuring the end quality of the result.
• Quality Check (QC): Inspect during assembly, ensuring correct viscosity, consistency, proper installing
• Assembly Operation:Ensuring it operates according to SOPs.
• Troubleshooting: Resolve installation problems (e.g., machine malfunctions, packaging defects) and perform or coordinate preventive maintenance.
• Inventory & Documentation: QC check records and record material used.
• Safety & Compliance: Enforce safety regulations to ensure a clean, safe working environment.
• Team Management: Train, motivate, and mentor staff to improve productivity and quality. 

Supervisor and General Foreman (M&E)

oversees on-site Mechanical & Electrical works, ensuring plumbing, HVAC, electrical, and fire protection systems are installed according to plans, safety, and quality standards

. They manage subcontractors, lead workers, plan daily schedules, and ensure compliance with regulatory authorities

Job Requirements

• Education: Certificate or Diploma in Mechanical/Electrical/Civil Engineering or a related field.
• Experience: 7–10 years of experience in M&E / Civil construction, with previous experience as a foreman or supervisor.
• Work Timing: Related to site condition Maximum can able to work at Night shift.
• Work Location: Can able to go Multiple Site locations across Singapore within-a-day and Coordinate with Site Peoples and Main Contractors.
• Skills: Strong technical knowledge of Civil, electrical, HVAC, and Archi and Structural Drawing. Ability to read and interpret technical drawings. able to Coordinate with Main Contractors and Engineers.
• Leadership: Strong communication and leadership skills to manage site staff and subcontractors

Key Responsibilities

• Site Supervision: Supervise daily M&E activities for Structural Drawing, electrical, Mechanical and Civil installations to meet technical specifications.
• Coordination & Planning: Plan daily activities, arrange, and manage subcontractor schedules, and resolve technical issues or site clashes.
• Quality and Compliance: Conduct site inspections to ensure compliance with approved drawings, method statements, and building regulations.
• Safety Enforcement: Ensure all work adheres to Workplace Safety and Health (WSH) regulations and company safety policies.
• Reporting & Handover: Prepare daily/weekly progress reports, maintain records, and assist with testing, commissioning, and final handover.
• Resource Management: Manage materials, tools, and worker deployment to maintain productivity.

Responsibilities

• Offer guests an enjoyable, expertly served beverage/dining experience.
  
• Conforming to hotel standards of excellence for quality, professionalism and friendliness.
  
• Review basic banquet event orders and follow up on all special requests.
  
• Complete opening and closing side work as assigned and have all tables set according to standards.
  
• Anticipate and service of guests’ requirements before requests.
  
• Serve and clear food and beverage items in an unobtrusive and professional manner.
  
• Assist in doing the opening and closing beverage inventory during their respective shift.
  
• Organize and be responsible for final set-up arrangements.
  

Requirements

• O-Level or equivalent
  
• At least 1 year of relevant experience in banquet or hospitality industry
  
• Willing to work rotating shifts, weekends or Public Holidays

Retail Supervisor (Full-Time / 3 Openings)
Renowned departmental store located in the heart of Singapore @ Orchard Roadwith guaranteed AWS, Variable Bonuses, Career Growth (job rotation) andBenefits.

Join Our Team & Grow Your Retail Career!

We are looking for enthusiastic and customer-focused individuals to join us as Retail Supervisors. If you enjoy engaging with people and are eager to build a long-term career in retail, we’d love to hear from you!

What You’ll Do:

• Oversee daily store operations to ensure smooth and efficient workflow
• Lead, coach and motivate Retail Assistants to deliver excellent customer service
• Handle customer feedback and resolve issues promptly and professionally
• Manage inventory, stock replenishment, and maintain optimal merchandising standards
• Ensure visual merchandising aligns with brand guidelines and ongoing promotions

What We Offer:

• Career Growth Opportunities – Clear progression pathways within the organization
• Job Rotation Programs – Gain exposure across different departments and roles
• Attractive Benefits – Including AWS (13th month bonus) and variable performance bonus
• Training & Development – Comprehensive onboarding and continuous learning opportunities

What We’re Looking For:

• 1-3 years of retailing experience, preferably with supervisory exposure
• Friendly, proactive, and customer-oriented attitude
• Good communication and interpersonal skills
• Willingness to learn and grow in the retail industry
• 5 days’ work week
• Ability to work retail hours, including weekends and public holidays (rostered schedule with rotational weekend off days)

If you enjoy a customer-facing role, we welcome your application. By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration. We regret only short-listed candidates will be notified.

EA Licence No.: 25C3031 | Reg No.: R1108066  

The Senior Programme Executive, with supervisory responsibilities for an Active Ageing Centre (AAC), is accountable for the strategic leadership, operational excellence, and community impact of the AAC. This role encompasses comprehensive centre management, programme innovation, team leadership, and stakeholder engagement to ensure seniors aged 60+ receive high-quality, evidence-based services that promote active and healthy ageing in the community. Role involves both office-based work and community outreach activities and may require occasional evening/weekend work for community events and programmes. 

ROLES & RESPONSIBILITIES
Strategic Leadership & Centre Management

• Develop and execute annual centre strategic plans aligned with Care Corner Seniors Services (CCSS) Active Ageing Group objectives and AIC service requirements
• Ensure compliance with MOH healthcare directives, AIC Terms & Conditions, and regulatory standards.
• Achieve assigned KPIs including participation targets, satisfaction metrics (min. 80%), and attendance goals (min. 30 daily ave.)
• Lead quality improvement initiatives and implement evidence-based practices in active ageing programming
• Manage crisis response and emergency procedures, ensuring staff and client safety protocols are maintained.

Programme Development & Service Delivery

• Design and implement comprehensive programmes across five Active Ageing Programme (AAP) domains: Physical, Cognitive, Social, Learning, and Volunteerism. This includes maintenance of regular weekly programmes across all AAP domains with measurable outcomes and organising of quarterly community events to enhance community integration.
• Source external trainers and facilitators for specialized programmes. Co-facilitate programmes when required.
• Monitor programme effectiveness through participant feedback, attendance data, and outcome measurement.

Community Engagement & Outreach

• Implement targeted outreach strategies to achieve designated senior recruitment targets as per AIC requirements
• Establish and maintain partnerships with community stakeholders. Lead community events and initiatives including block parties and neighbourhood engagement activities
• Achieve annual Ground-up Initiative (GUI) targets with min. 24 sessions engaging 160+ unique seniors
• Represent the centre at community forums, networking events, and inter-agency meetings.

Team Leadership & Development

• Supervise, mentor, and develop programme staff, providing regular performance feedback and identify training needs, professional development opportunities for staff
• Foster a collaborative, inclusive team culture that promotes innovation and continuous improvement
• Manage volunteer recruitment, training, and deployment in accordance with CCSS Volunteer & Community Engagement guidelines

Financial & Resource Management

• Manage annual centre budget. Oversee procurement processes and maintain asset registers.
• Monitor expenses and maintain financial accountability for funded programmes
• Identify funding opportunities and collaborate with corporate donors, sponsors, and grant providers.

Data Management & Reporting

• Maintain accurate client data in Salesforce CRM and other management systems, ensuring confidentiality and PDPA compliance
• Monitor centre KPIs including attendance, participation rates, and programme outcomes. Submit timely reports to internal and external stakeholders (AIC, MOH)
• Conduct regular programme evaluation and prepare improvement recommendations
• Maintain documentation for audit and quality assurance purposes.

Information & Referral Services

• Oversee client intake processes including Community Screening Tool (CST) administration where applicable
• Manage information and referral services for enquiries. Coordinate referrals to appropriate healthcare, social services, and community resources.

QUALIFICATIONS

• Degree in Social Work, Gerontology, Community Development, Psychology, or related field

REQUIREMENTS

• Min. 5 years progressive experience in seniors' services, community development, or healthcare settings or 3 years in supervisory or leadership roles, preferably in AAC or similar community-based settings
• Leadership excellence including team development, performance management, and change leadership
• Programme design and evaluation with understanding of evidence-based practices in active ageing
• Stakeholder engagement with proven ability to build and maintain community partnerships
• Proficiency in Mandarin and/or local dialects to effectively serve diverse senior populations
• Data analysis and reporting with proficiency in Microsoft Office, Salesforce CRM, and data management systems.

WORK LOCATION: Toa Payoh

Thank you for your interest and application. We regret that only shortlisted applicants will be notified for interview. If you need assistance, contact our talent acquisition team at joinus@carecorner.org.sg.

Key Responsibilities:

• Lead daily café operations and ensure smooth service flow
• Prepare high-quality coffee and beverages to brand standards
• Supervise and guide baristas on shift
• Maintain cleanliness, hygiene, and visual standards
• Manage stock levels, ordering, and basic reporting
• Deliver excellent customer experience in a retail environment

Requirements:

• Prior experience as a Senior Barista or Supervisor
• Strong knowledge of coffee preparation and equipment
• Leadership skills with a hands-on approach
• Customer-focused with good communication skills
• Able to work retail hours, weekends & public holidays

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

OOD & BEVERAGE OPERATIONS SUPERVISOR

Manage all food and beverage and daily operations within budget.

Preserve excellents levels of internal and external customer service.

Identify customers needs and respond to all of their concern.

Purchase and control of inventory.

Requirements;

Leadership skills

Inventory management

Ability to work under pressure

Able to multi task

Good Organisational skills

Oversee efficiency of operational processes.

Participate in strategic planning and goal-setting for the business.

Analyse business requirements and customer needs.

Research methods to improve operations and reduce costs.

Monitor and report on department performance.

Supervise and train employees.

Provide administrative support.

Excellent leadership and decision-making skills.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

• Supervise daily floor operations to ensure smooth service and a welcoming dining experience for all guests.
• Coordinate and support the service team during operations to maintain efficiency, service quality, and a positive atmosphere.
• Ensure food and beverage service standards are consistently met according to company guidelines.
• Monitor cleanliness, organisation, and hygiene standards across the dining and service areas.
• Assist in managing stock levels, conducting inventory checks, and ensuring sufficient supplies for daily operations.
• Support opening and closing procedures to ensure the outlet is fully prepared for service.
• Provide guidance, leadership, and on-shift support to team members to maintain teamwork and service excellence.
• Engage with guests to ensure satisfaction, handle feedback professionally, and assist in resolving concerns promptly.
• Promote menu items, beverages, and ongoing specials to enhance the guest experience and support sales targets.
• Ensure all food safety, beverage handling, and hygiene regulations are strictly followed.
• Assist in training and onboarding new team members to maintain operational standards and team culture.

Requirements

• Friendly, upbeat, and service-focused personality
• Basic bartending knowledge is a plus
• Team player who thrives in a fast-paced environment
• Able to work shifts, weekends, and public holidays

Perks & Benefits

• Annual Leave, Medical Leave, Birthday Leave, and Public Holidays Off-in-Lieu
• Staff discounts at all outlets
• Transport claim after 11 PM shifts
• Staff meals provided

Responsibilities:

• Leading continuous improvement projects
• Ensuring all operators are maintaining output levels in line with set targets
• Ensuring high standards of housekeeping, quality and Health & Safety procedures.

Requirements:

• Communication and interpersonal skills, problem-solving skills and leadership abilities

Job Description & Requirements

• Oversee efficiency of operational processes
• Analyze business requirements and customer needs
• Research methods to improve operations and reduce costs
• Monitor and report on department performance
• Supervise and train employees
• Provide administrative support (e.g. updating inventory)
• Ensure compliance with company policies and regulatio
• Previous experience as an operations supervisor or similar role
• Hands-on experience implementing operational processes
• Knowledge of operational principles and policies
• Organizational skills and attention to detail
• Team leadership
• Ensure all incoming goods are received correctly and in good condition
• Conduct weekly and monthly stock take and prepare inventory reports
• Ensure store operations run smoothly and maintain housekeeping

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.