Total 3,861 job vacancies in Singapore

• 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.

• 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.

• 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.

Responsibilities:

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• 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.
• Manage the kitchen team in the executive chef's absence.

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.

• Fabrication & Welding: Assemble, weld, and cut steel components, beams, and pipes using various methods, including SMAW, FCAW, and GTAW.
• Site Preparation: Read and interpret blueprints, structural drawings, and technical specifications to determine the appropriate layout, materials, and welding methods.
• Quality Inspection: Inspect completed welds for flaws and ensure they meet structural codes and safety standards.
• Equipment Maintenance: Maintain, set up, and repair welding machines, power tools, and gas cylinders.
• Safety Compliance: Adhere to all safety regulations (e.g., wearing PPE, fire safety) and ensure site safety. Betterteam +7

Roles & Responsibilities

1.To assist the Project Manager or Project Engineer in the daily execution of work.

2.To supervise the work of sub-contractors and in-house workers.

3.To work closely with other site operations staff to meet the project schedule.

4.Ensure installation is carried out as per construction drawings.

5.To monitor the progress and quality of work being performed by workers.

6.Ensure that works are executed within an acceptable standard of workmanship.

7.Attend the daily tool-box meeting and convey clear instruction accordingly.

8.Understand and ensure compliance in project requirement and scope of work.

Requirement

1.At least 2 Year(s) of working experience in the related field is required for this position.

2.Highly proactive attitude, self-motivated, team player, strong problem-solving andcommunication skills.

GOOD RECRUITMENT PTE. LTD. 19C9781 67026282

• 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

* 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

responsible for overseeing daily operations, leading team members, and ensuring productivity goals are met

. They bridge the gap between upper management and staff, focusing on task delegation, performance management, training, and maintaining a positive work environment

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

1. Supervise and coordinate day-to-day construction site activities
2. Ensure projects are completed on time, within scope, and within budget
3. Monitor compliance with safety regulations and enforce site safety protocols
4. Interpret and implement construction drawings, plans, and specifications
5. Manage and coordinate subcontractors, suppliers, and site workers
6. Conduct regular site inspections to ensure quality standards are met
7. Require driving license (recommended Class 3)

Responsibilities

* Oversee efficiency of operational processes

*Participate in strategic planning and goal-setting for various business functions

* 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 regulation

Requirements

* Previous experience as an supervisor or similar role

* Hands-on experience implementing operational processes

* Excellent project management skills

* Knowledge of operational principles and policies

*Organisational skills and attention to detail

* Team leadership

·        Proven experience as supervisor or relevant role

·        Familiarity with company policies and legal guidelines of the field

·        Ability to learn a variety of job descriptions

·        Excellent communication and interpersonal skills

·        Outstanding organizational and leadership skills

·        Good knowledge of MS Office

·       Supervise employees to help ensureefficiency and productivity.

·       Perform administrative tasks under theguidance of the supervisor, such as documenting procedures and creatingguidelines.

·       Assist the supervisor in hiring newpersonnel by reviewing applications and performing initial meetings withcandidates.

·       Participate in company trainingseminars in order to help the company move forward.

·       Train new hires on the job oncethey’ve completed initial training with the supervisor.

·       Bring any employee concerns to thesupervisor in order to ensure company morale.

primary link between staff and management, responsible for directing daily operations, leading teams, and driving productivity

. Key duties include scheduling, training, performance management, implementing safety protocols, and addressing employee issues to meet organizational goals

Supervisor assist in the execution of theproject assigned to candidate by ProjectEngineer.Assist in the requisition of resourcesfor the project such as labour,materials,equipment and others.Assist inhandling / storing of materials /equipment.Reduce/minimise wastage ofmaterials /equipment.Liaise with affiliatedparties for the material delivery.To ensureproper the handover process of project to thecustomer upon project completion. Ensuresafety practices are followed.To assistengineer to carry out inspections of incomingmaterials and equipment for the projects atthe work site. Conduct quality checks of subontractor/vendor works daily. Arrange siteinspection with client/main contractorsrepresentative and update site installationprogress.To update the drafter on sitechanges regularly.Arrange and obtain forpermit to work before execution of site. Raisenon conformance product report fornonconforming products. Carried outassignment as detailed by the Senior Manager/ Project Manager / Assistant Project Manager.

Primary Role:

Responsible for leading, challenging and coaching the team, with the purpose of maximizing sales and profits. Maintaining consistent quality of food, beverages and services by working directly with the onsite chef and/or Café Manager and local kitchen/cafe team.

Essential Functions:

1. LEADERSHIP: Motivate team to be successful. Use analytical skills to solve problems. Whether dealing with staff, clients, or vendors, you will have to make decisions that affect the company’s performance. Expected to communicate with local team and Head Office in a continued and timely manner.

2. TIME MANAGEMENT: Creating schedules, a minimum of one week in advance, ensuring the local team follows scheduled shifts.

3. DAY-TO-DAY OPERATIONS: Overseeing daily production and staffing. Assist to verify on monthly stock count of raw materials. Oversee all catering events. Assist with training sessions to improve staff.

4. COMMUNICATION: Communicate with staff, clients, or management effectively.

5. CUSTOMER SERVICE: Demonstrate uncompromising customer service skills to exceed the expectations of customers (students, faculty, and staff).

6. CASHIER: Managing transactions with customers using cash registers.

7. CATERING: Be present at all non-regular events, including night and weekend events. Assist with catering related activities as requested by clients.

8. ADHERING TO QUALITY STANDARDS: Ensure all food safety and food hygiene protocols and SOPs are always adhered to. Ensure staff are continuously updated on best safety practices including but not limited to: Child Protection Policy (CPP), hand washing, food handling, food packaging, labelling of food, kitchen cleanliness and hygiene, to avoid cross contamination, First In, First Out (FIFO).

9. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non-operating hours. Keep food samples based on SOP and adhere to all food safety and hygiene standards.

10. COMPANY VISION: Understand and deliver company’s vision and operational objectives. Ensure all staff adhere to and have knowledge of all company (SOP) policies & procedures.

Job Requirements

• Minimum Diploma required
• At least 1-2 years of working experience
• Strong Team Player

Job Description & Requirements

The restaurant supervisor must ensure that the restaurant is neat and presentable, as the restaurant's appearance directly influences customer perception of the establishment's quality. A restaurant head captain ensures that all centerpieces are on the tables properly and that linens, silverware and glasses are clean.

Restaurant captains often have a managerial role. It is their job to ensure all hosts and waiters are adequately trained, informed of the restaurant's policies and knowledgeable about menu items and daily specials.

Job Responsibilities:

· Help achieve financial targets.

· Lead the team during shifts and ensure we maintain our service standards.

· Hand out menus, answer questions, and offer recommendations.

· Set tables and keep the restaurant clean.

· Serve food and drinks.

· Follow guidance from managers.

· Help with cleaning tasks.

· Perform other duties assigned by management.

Requirements:

· Ability to work effectively in a fast-paced, high-stress environment.

· Proven problem-solving skills.

· Strong leadership abilities, including the capacity to build relationships and manage staff at all levels.

· Relevant qualification and experience

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities:
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.
Monitor employee productivity and provide constructive feedback and coaching.
Receive complaints and resolve problems.
Maintain timekeeping and personnel records.
Pass on information from upper management to employees and vice versa.
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.

Job Requirements :
Proven experience as supervisor or relevant role.
Professional and pleasant personality
Able to work on weekends and public holidays
Able to work at night shift and split shift

Monthly Salary: UP to $7,000 (Negotiable)
Working Address: River Valley
Working hours: 44 hours (Might be required to work on event activations during the weekends)

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Responsibilities and Duties:

• Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned.

• Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively.

• The RGM will work with your team to develop strategies that reduce costs and increase sales within the company.

• Ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management.

• Being a people-driven organization, this includes the deployment, development and performance management of employees.

• Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.

• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas.

• Ensure compliance with operational standards, Management directives, local laws and ordinances.

• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.

• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness and proper uniforms

• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.

• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
  Investigate and resolve feedback or complaints concerning food quality and service.

• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.

• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.

• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals.

• Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

Basic Requirements:

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
  Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.

• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
  Knowledge of computers (MS Word, Excel).

• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

Other Requirements:

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.

• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.

• Polite & respectful with great interpersonal skills.

• Ability to motivate employees to work as a team.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

• Must possess good communication skills for dealing with diverse staff.

• Able to multi-task with high threshold for new tasks and responsibilities.

• Able to meet timelines and datelines.

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Ensuring compliance with licensing, hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.
• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

• Captain responsible for operating F&B outlets assigned to him/ her.

• Role & Responsibilities Monitoring & ensuring F & B service operations are running smoothly.

• To recommend food and beverage service standards & implement and follow on standard operating procedure.

• Organizing duty roster of service staff.

• Cost control, inventory, Training Maintaining SOP for quality.

• Should able to introduce innovative ideas for generating targeted sale Guest interaction, menu planning.

• Addressing guest requirement and reaching to them.

Assistant Manager – Le Jardin Café (Fleursophy Group)

About Us

Set within the greenery of Fort Canning Park, Le Jardin Café is a nature-inspired extension of Le Jardin, offering a relaxed yet refined café experience rooted in modern European flavours.

Guided by the philosophy of Food, People, and Ambiance, we focus on delivering consistent quality, warm hospitality, and a space where guests can unwind and connect. From morning coffee to casual dining, every touchpoint is designed to feel effortless, thoughtful, and welcoming.

Job Description

We are looking for a proactive and service-driven Assistant Manager to support daily operations and ensure a smooth, high-quality guest experience.

Key Responsibilities:

• Support the Restaurant Manager in overseeing daily front-of-house operations
• Lead and supervise service staff to maintain excellent service standards
• Manage reservations, guest flow, and dining experience during service
• Handle customer feedback and resolve issues professionally
• Ensure proper table service, cleanliness, and overall outlet readiness
• Assist in staff training, scheduling, and performance monitoring
• Drive sales through upselling, promotions, and strong product knowledge
• Work closely with the kitchen team to ensure smooth service flow
• Support inventory control and ordering of service-related items

Job Requirements

• Minimum 2–4 years of experience in F&B operations, preferably in a café or casual dining environment

• Prior supervisory experience is preferred
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Service-oriented with a strong sense of responsibility and initiative
• Able to work in a fast-paced environment with attention to detail
• Willing to work weekends and public holidays

Why Join Us

• Opportunity to grow within a dynamic and expanding F&B group
• Work in a unique, nature-inspired café setting
• Be part of a team that values people, culture, and service excellence
• Exposure to both operations and brand-building experience

Company Overview

Landry’s Inc. operates over 500 full-service restaurants across 40 states and 15 countries, including renowned brands like Morton’s The Steakhouse. Morton’s Singapore offers a sophisticated American dining experience with exceptional steaks, seafood, and award-winning wines.

Job Summary

Join Morton’s The Steakhouse Singapore as General Manager, leading daily operations and driving exceptional service, team performance, and business growth in Asia Pacific’s premier upscale steakhouse.

Responsibilities

• Lead daily restaurant operations to ensure seamless service delivery and operational excellence
• Manage relationships with food, beverage, and equipment suppliers to secure quality and timely resources
• Recruit, train, and motivate a high-performing food and beverage team to deliver extraordinary guest experiences
• Collaborate with Sales and Marketing teams to develop and execute strategies that engage local and international markets and achieve sales targets
• Apply advanced financial management skills to plan budgets, control expenses, and optimize profitability
• Develop and implement competitive strategies to enhance brand awareness and market positioning
• Conduct capital planning and proactively manage operational costs to support sustainable growth
• Maintain composure and productivity under pressure while managing multiple priorities effectively
• Uphold and continuously improve world-class service standards to exceed customer expectations
• Drive revenue growth and profitability through strategic decision-making and operational oversight
• Utilize extensive international hospitality knowledge to adapt best practices and innovate service delivery
• Manage multicultural staff relations to foster a collaborative and inclusive work environment
• Demonstrate deep expertise in premium steaks, food and beverage operations, and wine knowledge (old world and new)
• Operate relevant POS and support software to streamline restaurant processes and reporting
• Innovate service quality and employee engagement to maintain Morton’s leadership in the restaurant industry

Required competencies and certifications

• Proven leadership experience as a General Manager or equivalent in high-end Western dining or upscale hospitality operations
• Strong financial acumen with ability to analyze and evaluate food and beverage program success
• Ability to train staff in alcohol intervention, food handling sanitation, company standards, and service protocols
• Excellent oral and written communication skills for effective team and stakeholder engagement
• Proficiency in computer applications relevant to restaurant management
• Minimum 5 to 8 years of experience in leading restaurants globally, with significant exposure to the Asia Pacific region

Preferred competencies and qualifications

• Bachelor’s degree in Business Management, Hospitality Management, or equivalent experience
• Experience managing private events in a fast-paced, high-volume environment
• Demonstrated ability to coach, mentor, and develop staff to reach their full potential
• Strong interpersonal skills to negotiate, resolve conflicts, and foster win/win solutions
• High standards of honesty, integrity, discretion, and adaptability in leadership style

COMPANY DESCRIPTION

We are one of the largest one-stop Underground Utilities Infrastructure companies based in Singapore. We provide Underground Utilities Infrastructure construction and maintenance, sewer pipeline rehabilitation, road and airfield construction and maintenance as well as asphalt pre-mix production and construction waste recycling.

RESPONSIBILITIES

We are seeking a dedicated and proactive Operations Supervisor cum Pavement Supervisor to oversee our pavement and utilities projects. This dual-role position plays a critical part in ensuring that site operations are executed efficiently, safely, and in accordance with project specifications.

You will serve as the key liaison between project teams and site personnel, coordinating daily activities to drive productivity while upholding the highest standards of quality, safety, and regulatory compliance. The ideal candidate is hands-on, detail-oriented, and capable of managing multiple site functions effectively to ensure smooth project delivery.

Job Description

• To be responsible for the daily operation of work sites, lead, manage and motivate designated teams to achieve effective and efficient performance.
• Maximizing capacity of workers and productivity and usage of materials as well as ensuring safety of employees.
• Build and enhance relationship with clients, consultants and relevant project stakeholders.
• Control project cost and update project status to Construction Manager.
• Work closely and diligently with project team and Client to plan and arrange necessary resources to carry out the work as planned.
• Liaise with Client to update the daily/weekly progression of work.
• Ensure all legal and regulatory documents are properly filed and monitor compliance with laws and regulations in Singapore.
• Work with Construction Manager to determine the strengths and weaknesses of each member of the assigned teams and guide them to achieve their best performance
• Identify the site issues proactively and discuss with Construction Manager and project team to mitigate them effectively.
• To be responsible for operational supervision of work sites; ensuring safety of workers and completion of project.
• Review the site condition and discuss with project team to develop the traffic control plan (TCP) and ensure the TCP has been implemented on site as per the approved drawings.
• Ensure the sufficient resources and materials are available on site to execute the works as planned without any interruption.
• Perform any other duties assigned by the Head of Department or senior management in line with business needs.

• Diploma or higher qualification in Civil Engineering or a related discipline.
• Minimum 1to 2 years of experience in Operations Supervisor role in utilities projects.
• Possession of certificate in Pavement Construction and Maintenance.
• Able to work independently in a fast paced environment and able to handle multi-task and ad-hoc assignments.
• Possession of a valid Class 2 or Class 3 driving licence will be an added advantage to support site mobility.

• Work Schedule: 6-day work week.
• Location: Office at No. 3 Sungei Kadut Drive, Singapore 729556 (North Singapore)

Employee Benefits:

• Transportation:
• Enjoy a company-provided shuttle for easy transportation available from Woodlands and Kranji MRT Stations to the office for your convenience
• Company-provided lunch bus for easy access to meals.
• Annual Leave:
• 14 days of annual leave, with additional leave based on tenure.
• Telecommunication:
• Exclusive sign-up benefits under our Corporate Telecommunication Scheme for personal plans.
• Healthcare:
• Access to Medical Teleconsultation services for quick, easy healthcare consultations.
• Comprehensive medical benefits including dental care and health screenings.
• Portable Medical Benefit Scheme (PMBS): Monthly contributions to your Medisave account for long-term healthcare security.

Why Join Us?

• Build the Future: Deliver high-impact civil engineering projects that transform communities
• Grow with Us: Opportunities for career progression and continuous skill development.
• Innovate & Solve: Tackle complex challenges with cutting-edge solutions.
• Collaborative Team: Work in a supportive, idea-driven environment.
• Legacy of Impact: Create tangible value through infrastructure that lasts.

Roles & Responsibilities

Responsibilities includes:

Taking drink & food orders and ensure timely serving to customers

Mange phone reservations from customers

Attend to customers' queries and ensure quality guest services

Have knowledge in every dish served so as to provide a recommendation if requested

Gather feedback from customers on drinks/foods for us to improve service

Coordinate with kitchen staff to ensure smooth and efficient operations

Ensure cleanliness and hygiene are kept up to standards

Other ad-hoc duties as assigned by the Restaurant Manager

Requirements:

No prior experience required but would be an advantage to have basic knowledge in food preparation

Able to commit shift, weekends and public holidays

Service-oriented and a team player with a positive attitude