Total 3,861 job vacancies in Singapore

1. Staff Management:

• Train, supervise, and schedule restaurant staff, ensuring they perform their duties efficiently and adhere to service standards. 2
• Conduct regular performance evaluations and provide feedback to team members. 1
• 3 Sources

1. Customer Service:

• Ensure a high level of customer satisfaction by monitoring service quality and addressing any complaints or issues promptly. 2
• Interact with customers to gather feedback and improve service delivery. 1
• 3 Sources

1. Operational Oversight:

• Oversee daily restaurant operations, including food preparation, presentation, and service. 2
• Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards throughout the restaurant. 2
• 4 Sources

1. Inventory and Supply Management:

• Monitor inventory levels and order supplies as needed to prevent shortages. 2
• Implement inventory control measures to minimize waste and manage costs effectively. 1
• 3 Sources

1. Financial Management:

• Assist in managing the restaurant's cash flow, including processing payments and handling daily sales reports. 2
• Analyze financial reports to identify areas for improvement and implement cost-saving measures. 1
• 2 Sources

1. Quality Control:

• Conduct regular inspections of food quality and service standards to ensure consistency and excellence. 2
• Address any issues related to food safety and quality immediately. 1

1. Staff Management:

• Train, supervise, and schedule restaurant staff, ensuring they perform their duties efficiently and adhere to service standards. 2
• Conduct regular performance evaluations and provide feedback to team members. 1
• 3 Sources

1. Customer Service:

• Ensure a high level of customer satisfaction by monitoring service quality and addressing any complaints or issues promptly. 2
• Interact with customers to gather feedback and improve service delivery. 1
• 3 Sources

1. Operational Oversight:

• Oversee daily restaurant operations, including food preparation, presentation, and service. 2
• Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards throughout the restaurant. 2
• 4 Sources

1. Inventory and Supply Management:

• Monitor inventory levels and order supplies as needed to prevent shortages. 2
• Implement inventory control measures to minimize waste and manage costs effectively. 1
• 3 Sources

1. Financial Management:

• Assist in managing the restaurant's cash flow, including processing payments and handling daily sales reports. 2
• Analyze financial reports to identify areas for improvement and implement cost-saving measures. 1
• 2 Sources

1. Quality Control:

• Conduct regular inspections of food quality and service standards to ensure consistency and excellence. 2
• Address any issues related to food safety and quality immediately. 1

· To conduct inspections of and provide assistance to the workers deployed to ensure that the entire container trucking operations, including related wharf and yard operations, are closely monitored to achieve the safety and productivity standards and targets.

· Candidate must possess at least a Pass in PSLE English OR WPLN: Reading, Listening & Numeracy – Level 4

· ITE Skills certified course sponsorship.

· Able to work OT and Flexi Rotating Shifts.

· Full-Time Staff Benefits with High Remunerations.

• All other job enquiries are welcome including Wharf Operations Supervisor, Forklift (Medium) Operator, Container Trucking Specialist, and Lashing Specialist.

RESPONSIBILITIES& DUTIES:

• Provide supervision and inspection to ensure that the Contractor(s) comply with Authority's and agencies' requirements

• Supervise all works, permanent & temporary, including Civil and architectural works, sewerage, drainage, irrigation, commuter facilities, road works, trial trenches and utilities diversion

•Coordinate with contractor(s) and relevant agencies/site partners for the work

• Supervise fabrication of precast concrete and steel structural elements both on site& off site

• Supervise lifting operations to erect precast concrete elements

• Inspect and assist in issuance of E-Token for soil disposal

• Review& supervise safety, environmental and health matters

• Supervise installation and monitoring of instrumentation

• Verify& check quantity of work done for progress payment

• Provide other services required

• Assist in operating of Project Monitoring Control Centre (PMCC)

QUALIFICATIONS& REQUIREMENTS:

• Min Diploma in Civil/Structural discipline or National Certificate in Construction Supervision (NCCS)

• Site/work safety certifications would be an advantage

•Contractor site work experience would be an advantage

• Min 3years of experience in road works / LTA projects / viaduct / flyover

Job Description & Requirements

Manage outlet daily operations within budget.

Identify customers needs and respond to all of their concern.

Giving the best excellents internal and external customers service.

Purchase and control of inventory.

Have a good leadership on managing team.

Able to coordinates well with the team and management level.

· To conduct inspections of and provide assistance to the workers deployed to ensure that the entire container trucking operations, including related wharf and yard operations, are closely monitored to achieve the safety and productivity standards and targets.

· Candidate must possess at least a Pass in PSLE English OR WPLN: Reading, Listening & Numeracy – Level 4

· ITE Skills certified course sponsorship.

· Able to work OT and Flexi Rotating Shifts.

· Full-Time Staff Benefits with High Remunerations.

• All other job enquiries are welcome including Wharf Operations Supervisor, Forklift (Medium) Operator, Container Trucking Specialist, and Lashing Specialist.

1. Staff Management: Restaurant supervisors are responsible for managing the restaurant staff, which includes creating work schedules, assigning duties, and ensuring adequate staffing during peak hours. They also train new employees and provide ongoing development opportunities for existing staff. 2
2. Customer Service: They handle customer inquiries and complaints, ensuring that customers receive prompt and courteous service. Resolving issues efficiently is crucial to maintaining customer satisfaction. 2
3. Quality Control: Supervisors monitor food preparation and presentation to ensure that all dishes meet the restaurant's quality standards. They oversee kitchen operations and ensure compliance with health and safety regulations. 2
4. Inventory Management: They keep track of inventory levels, order supplies as needed, and ensure that the kitchen is well-stocked and organized. This includes monitoring food, beverages, and other supplies to avoid shortages. 2
5. Financial Management: Basic financial duties include managing the cash register, processing payments, and keeping accurate records of daily transactions. Supervisors may also be involved in budgeting and cost control to maximize profitability. 2
6. Health and Safety Compliance: Ensuring that the restaurant adheres to health and safety regulations is a critical responsibility. Supervisors conduct regular inspections and enforce hygiene standards to prevent violations. 2

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Supervise daily café operations and staff performance
• Ensure high standards of customer service are maintained
• Manage inventory and place orders for supplies
• Train, mentor, and schedule café staff
• Handle customer complaints and resolve issues promptly
• Monitor food safety and hygiene standards
• Collaborate with management on marketing and promotions
• Maintain cleanliness and organization of the café
• Track sales and prepare performance reports
• Ensure compliance with health and safety regulations

1. Staff Management:

• Train, supervise, and schedule restaurant staff, ensuring they perform their duties efficiently and adhere to service standards. 2
• Conduct regular performance evaluations and provide feedback to team members. 1
• 3 Sources

1. Customer Service:

• Ensure a high level of customer satisfaction by monitoring service quality and addressing any complaints or issues promptly. 2
• Interact with customers to gather feedback and improve service delivery. 1
• 3 Sources

1. Operational Oversight:

• Oversee daily restaurant operations, including food preparation, presentation, and service. 2
• Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards throughout the restaurant. 2
• 4 Sources

1. Inventory and Supply Management:

• Monitor inventory levels and order supplies as needed to prevent shortages. 2
• Implement inventory control measures to minimize waste and manage costs effectively. 1
• 3 Sources

1. Financial Management:

• Assist in managing the restaurant's cash flow, including processing payments and handling daily sales reports. 2
• Analyze financial reports to identify areas for improvement and implement cost-saving measures. 1
• 2 Sources

1. Quality Control:

• Conduct regular inspections of food quality and service standards to ensure consistency and excellence. 2
• Address any issues related to food safety and quality immediately. 1

A supervisor is also responsible forcoaching, resolving issues and serving as a link between subordinates and upper management. The goal is to ensure that operations are carried out productively so as to ensure profitability and sustainable growth.

• Responsible and honest
• Arrange daily stock and order the goods
• Arrange staff take turn to apply rest days
• Have ideas to solve shortage of manpower matter
• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates
• Organize workflow and ensure that employees understand their duties or delegated tasks
• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises
• Receive complaints and resolve problems
• Maintain timekeeping and personnel records
• Prepare and submit performance reports
• Hire and train new employees
• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises
• Proven experience as supervisor or relevant role
• Familiarity with company policies and legal guidelines of the field
• Excellent communication and interpersonal skills
• Excellent communication and interpersonal skills
• Outstanding organizational and leadership skills
• Need daily submit the cashflow to our security officers to go bank bank in the cashflow.

Responsibilities:

Assist with the preparation and planning of meal designs.

Ensure that kitchen activities operate in a timely manner.

Resolve customer problems and concerns personally.

Manage the kitchen team in the executive chef's absence.

Monitor and record inventory, and if necessary, order new supplies.

Develop new menu options based on seasonal changes and customer demand.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Recruit and train new kitchen employees to meet restaurant and kitchen standards.

Create schedules for kitchen employees and evaluate their performance.

Adhere to and implement sanitation regulations and safety regulations.

Requirements:

Relevant field in culinary science.

A minimum of 3 years’ experience in a similar role.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Good understanding of MS Office and restaurant software programs.

Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills.

Responsibilities

1. Team Management

Supervise and support baristas.

Schedule shifts and manage staff performance.

2. Customer Service

Ensure excellent customer experience.

Handle complaints and resolve issues promptly.

3. Operations

Oversee daily coffee shop operations.

Maintain cleanliness and organization.

4. Quality Control

Ensure coffee and food quality meet standards.

Train staff on proper preparation techniques.

5. Inventory Management

Monitor stock levels and reorder supplies.

Minimize waste and manage costs.

6. Reporting

Prepare daily sales reports.

Track performance metrics and suggest improvements.


EA License No. : 24C2389 (0 COMPROMISE RECRUITMENT PTE. LTD.)

EA Personnel Name : CHOO WEN XIN

EA Personnel No: R25147335

We are seeking 4 experienced SiteSupervisors to join our construction team in Singapore.

Key Responsibilities:

• Supervise and manage daily site operations and construction activities
• Interpret construction drawings and ensure works are carried out according to approved plans
• Lead and coordinate workers on site to ensure productivity and quality workmanship
• Plan daily work schedules and monitor site progress
• Attend and coordinate with main contractor on safety and progress meetings
• Ensure site safety compliance in accordance with regulations
• Maintain site cleanliness and proper housekeeping
• Monitor and record workers’ attendance and daily work output
• Prepare simple progress and manpower reports

Requirements:

• Minimum 2–3 years of relevant experience in construction site supervision
• Able to read and understand construction drawings
• Strong leadership and communication skills
• Responsible, hardworking, and able to work independently
• Familiar with Singapore construction practices is an advantage

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Oversee the day-to-day operations of the facility

· Provide for site safety and security; devise and implement site policies and procedures

· Conduct regular inspections and maintenance of systems and equipment; monitor fire alarm control panels and other emergency equipment

· Handle emergencies appropriately according to established procedures; prepare and file accident reports

· Supervises and leads foremen, Lead men, skilled labor, and work crews in all activities concerned project. Ability to optimize resources (manpower, equipment and materials) to ensure efficient and timely completion of the project. Able to demonstrate excellent labor management skills, following policies, procedures and work practices, and developing improvements where necessary.

· Interview candidates; onboard and train new hires

ob Description:

• Supervise daily electrical construction activities at project sites
• Ensure works are carried out according to drawings, specifications, and safety standards
• Coordinate with engineers, subcontractors, and workers
• Monitor project progress and report to management
• Inspect electrical installations and ensure quality control
• Ensure compliance with local regulations and safety requirements

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.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Ieagle Global has a Pub catering for indian foreign workers located in Cliff Street.

They are looking for a candidate to manage their outlet.

Candidate must be able to:

- Oversee day to day sales of food and beverages

- Oversee shop operations

- Able to handle and escalate issues that arise daily

- Must have prior experience in pub or bar catered for foreign workers

- Must be able to work on all weekends and public holidays

- Must be able to converse with Indian foreign workers with patience and understanding

Supervisor Responsibilities:

• 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.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

• Check cleaning equipment condition.

• Coach Service team.

• Coordinate and liaise with clients at worksite.

• Facilitate effective communication and engagement at the workplace.

• Handle complaints and feedback from clients.

• Handle reassignment of tasks when needed.

• Identify training needs for all cleaning staff.

• Implement work plans.

• Inspect work done by cleaners daily.

• Interact and build relationship with customers.

We are seeking 4 experienced SiteSupervisors to join our construction team in Singapore.

Key Responsibilities:

• Supervise and manage daily site operations and construction activities
• Interpret construction drawings and ensure works are carried out according to approved plans
• Lead and coordinate workers on site to ensure productivity and quality workmanship
• Plan daily work schedules and monitor site progress
• Attend and coordinate with main contractor on safety and progress meetings
• Ensure site safety compliance in accordance with regulations
• Maintain site cleanliness and proper housekeeping
• Monitor and record workers’ attendance and daily work output
• Prepare simple progress and manpower reports

Requirements:

• Minimum 2–3 years of relevant experience in construction site supervision
• Able to read and understand construction drawings
• Strong leadership and communication skills
• Responsible, hardworking, and able to work independently
• Familiar with Singapore construction practices is an advantage

Job Responsibilities

1. Outlet Operations Audit

• Conduct regular inspections across 22 restaurant outlets to ensure compliance with restaurant SOPs
• Evaluate food quality, presentation, portion control, and consistency

2. Hygiene & Food Safety Compliance

• Ensure adherence to food safety and hygiene standards
• Inspect kitchen cleanliness, food storage, expiry dates, and staff hygiene practices

3. Issue Reporting & CorrectiveActions

• Document audit findings and prepare detailed inspection reports
• Follow up on non-compliance issues and track corrective actions

4. Staff Coaching & Support

• Provide on-site guidance and training to improve operational performance
• Work closely with outlet managers to implement improvements

5. Inventory & Cost Control Checks

• Ensure proper ordering, storage, and usage of ingredients

6. Equipment & Maintenance Oversight

• Inspect kitchen equipment and facilities for proper usage and maintenance

Job requirement :

-Diploma or Degree in Hospitality Management, F&B, or related field(preferred)

-3–5 years of experience in F&B operations, restaurant management, orauditing

-Strong understanding of restaurant operations and food safety standard

-Strong attention to detail

-Willingness to travel frequently between outlets

- Flexible working hours, including weekday nights , weekends and publicholidays is required

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
•Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
•Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.
•Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
•Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
•Assist the superior in compiling the annual marketing plans and budgets.
•Ensure disciplinary and grievance procedures are properly adhered to and followed.
•Be constantly aware of customers expectations and ever changing needs.
•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
•Find ways to improve the efficiency of the operations, which will benefit our clients.
•Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
•Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
•Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.
•Complete staff appraisals in a timely manner, if required.
•Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

Requirements:

•Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
•Knowledge of food inventory
•Understanding of various cooking methods, ingredients, equipment and procedures

The RESTAURANT ASSISTANT/MANAGER learns the roles of Sandwich Artist and Shift Leader, supervises restaurant staff and daily operations to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. Maintains standards of restaurant safety and security. Exceptional guest service is a major component of this position.

Tasks and responsibilities:
-Performs all tasks and responsibilities of an Assistant/Manager
-Supervises food preparation to ensure that food safety and operations standards are maintained.
-Coordinates and supervises staff so that standards of cleanliness are maintained as outlined in the SUBWAY® Operations Manual.
-Manages a staff of approximately 5 to 7 in a team. Assigns, oversees and evaluates work.
-Performs paperwork duties and assists with product orders and inventory.
-Assists with planning of special events and promotions.
-Completes University of SUBWAY® courses as directed.
-Conduct interviews and appraisal of the team

Prerequisites:
-Education: Degree
-Experience & skills: Experience in restaurant operations, preferably with supervisory experience. Requires excellent communication skills, ability to deal with all levels of team members. Computer knowledge is desirable.
-Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.
-Must be able to work on any shift, weekends and Public Holidays. To be contactable via HP anytime during restaurants' opening hours.