Total 3,861 job vacancies in Singapore

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Warehouse Supervisor
• Working Location: Bishan
• Working Hours: Monday - Friday (8.30AM – 5.00PM)
• Salary Package: Salary up to $3800 + mobile allowance $30/month + AWS
• Duration: Permanent

Key Responsibilities

• Receive and inspect inbound shipments; verify invoices.
• Manage inventory accuracy and storage; enforce FIFO/FEFO; maintain housekeeping.
• Pick, pack, and dispatch orders to meet KPIs; plan delivery routes and schedules.
• Maintain delivery vehicles and warehouse equipment.
• Lead, coach, and discipline staff; uphold WSH standards and drive safety/process improvements.
• Handle operations paperwork and liaise with Purchasing, Operations, and Finance.
• Any other ad-hoc duties as assigned

APPLY NOW!!!

• Minimum GCE O‑Level, Diploma/Degree in Logistics/Supply Chain preferred.
• 5+ years in a supervisory role.
• Posses a Class 3 driving license.
• Certified and proficient in operating forklifts, stackers, and pallet jacks.
• Proficient in MS Office; SAP and inventory control knowledge preferred.

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 #80448 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

Job Description

• Industry/ Organization Type: Manufacturing/Food Production
• Position Title: Warehouse Assistant/ Senior Warehouse Assistant
• Working Location: Jurong West
• Working Hours: 5 days, Mon - Fri (8.00am -5.00pm)
• Salary Package: Basic + $90 (Transport Allowance) + OT + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily warehouse operations and staff management.
• Coordinate with various departments such as Purchasing, QC/QA, and Production.
• Manage loading, unloading, and storage of materials.
• Keep accurate inventory records in the ERP system and maintain warehouse organization.
• Ensure compliance with safety, quality, and operational standards.
• Support other departments as needed and handle additional tasks assigned by superiors.

APPLY NOW!!!

• Skilled in using MS Office and ERP systems.
• Must have a valid forklift license and be able to operate related equipment (eg stacker).
• Ability to work overtime when needed.

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 #77161 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 | Rachael Lee | EA Reg No.: R2093131

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 **

Company requires Construction supervisor.

-Familiar with construction site.

-Knowledge of clean room facilities.

-Able to communicate with client and liase with workers.

-Read and understand schematic drawings.

- Hands on to demonstrate work to new site workers.

- Keep track of site manpower needs.

- Attend project update meetings and coordinate work across various job sites.

- Monthly tabulation of working hours for subordiates.

- Class 3 license preferred.

Assistant Warehouse Supervisor

• Working Days: Monday – Friday
• Working Hours: 7am – 4pm
• Location: Jurong West
• Salary: $2,500 - $2,700 + OT + $90 Transport Allowance

Responsibilities:

• Position will be assigned to the IMP (Imported Goods section) warehouse
• Perform daily warehouse operations including receiving, picking, packing, and dispatching of goods
• Supervise and manage a team of warehouse assistants
• Ensure accurate inventory control and proper stock management
• Operate Material Handling Equipment (MHE) safely and efficiently
• Maintain a clean, safe, and organized warehouse environment
• Use ERP system for inventory updates, tracking, and reporting
• Support warehouse process improvements and efficiency initiatives
• Ensure compliance with safety procedures and company standards

Requirements:

• Relevant experience in warehouse operations
• Proven leadership skills with experience supervising a team of warehouse assistants
• Computer literate with proficiency in MS Office and ERP systems
• Able to operate Material Handling Equipment (MHE) safely and efficiently
• Valid forklift license is an advantage

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Position title: Workshop Supervisor
Salary : $3,000 - $4,000
Working Day: 5.5 days 
Working Hour: Mon-Fri 9am - 6pm ; Sat  9am - 1pm
Location: Redhill

Job Scope

• Lead and manage the workshop operations in terms of vehicle diagnosis and repair services. Determine the work prioritization and to allocate work and support technicians for all workshop tasks in the most efficient and effective way.
• Ensure that the workshop premises are properly always maintained and clean.
• To ensure a high service standard & quality workmanship provided to our customers.
• Maintains appropriate service and repair records and stock inventory records.
• Ensure technicians write up a work order and attend to technical queries.
• Responds to routine and emergency calls for repairs and service.
• To mentor and provide training and/or guidance to fellow colleagues.
• To maintain workplace harmonious among staffs and bring positive impact to fellow colleagues.
• Oversee and manage technicians so that appropriate information, instruction, training and guidance are provided when required.
• Liaise with Sales, Accounts, Parts or Management staff as required.
• Responsible for the health, safety and welfare of staff and customers in the workshop. To carry out and document health and safety checks.
• Responsible for the premise security and efficient running of the workshop and to consider improvements and efficiencies wherever possible.
• Organize appointments, collections, transportation and support for the workshop where required.
• Liaise with external vendors and suppliers for outsourced works and purchase of parts.
• Responsible for the workshop inventory and equipment.
• Assist and serves as a backup to other departments where the need arises.

Requirement

• Minimum qualification of Nitec / Higher Nitec in Automotive Technology or related
• Minimum 2 years of relevant experience in Automotive repairs and workflow in workshop environment.
• Possess a valid Class 3 driving license

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Job Description:

Supervise daily housekeeping operations to ensure guest rooms, public areas, and service areas meet hotel cleanliness and presentation standards

Inspect guest rooms and public areas to maintain quality standards and maximum guest satisfaction

Supervise and support Housekeeping Attendants in their daily tasks and performanceCoordinate closely with Front Office regarding room status updates and guest requirements

Attend to guest requests, feedback, and complaints in a professional and timely mannerReport and follow up on maintenance and repair issues with the Engineering team

Assist in managing housekeeping supplies, linen inventory, and lost & found procedures

Ensure housekeeping equipment and cleaning tools are properly maintained and used safelySupport staff training, orientation, coaching, and performance monitoring

Maintain housekeeping records, operational reports, and departmental documentationEnsure compliance with hotel policies, hygiene, health & safety, and emergency procedures

Promote teamwork, sustainability practices, and hotel values within the department

Reaquirement :

Minimum 1 years of experience in a housekeeping supervisory role within the hospitality industryStrong attention to detail and ability to maintain high standards of cleanliness

Excellent communication and interpersonal skills to effectively lead and motivate a team

Problem-solving skills and the ability to work under pressure to meet deadlines

Proficient in Microsoft Office suite and able to use housekeeping management software

Passionate about providing exceptional customer service and creating a comfortable guest experience

Job Description:

Supervise daily housekeeping operations to ensure guest rooms, public areas, and service areas meet hotel cleanliness and presentation standards

Inspect guest rooms and public areas to maintain quality standards and maximum guest satisfaction

Supervise and support Housekeeping Attendants in their daily tasks and performanceCoordinate closely with Front Office regarding room status updates and guest requirements

Attend to guest requests, feedback, and complaints in a professional and timely mannerReport and follow up on maintenance and repair issues with the Engineering team

Assist in managing housekeeping supplies, linen inventory, and lost & found procedures

Ensure housekeeping equipment and cleaning tools are properly maintained and used safelySupport staff training, orientation, coaching, and performance monitoring

Maintain housekeeping records, operational reports, and departmental documentationEnsure compliance with hotel policies, hygiene, health & safety, and emergency procedures

Promote teamwork, sustainability practices, and hotel values within the department

Reaquirement :

Minimum 1 years of experience in a housekeeping supervisory role within the hospitality industryStrong attention to detail and ability to maintain high standards of cleanliness

Excellent communication and interpersonal skills to effectively lead and motivate a team

Problem-solving skills and the ability to work under pressure to meet deadlines

Proficient in Microsoft Office suite and able to use housekeeping management software

Passionate about providing exceptional customer service and creating a comfortable guest experience

Job Description

We are seeking enthusiastic and responsible individuals to join our Japanese restaurant chain as full-time service crew members. You will play an important role in creating a pleasant dining experience for our guests.

Key Responsibilities:

Welcome customers, assign seats, and present menus

Take orders and record dietary preferences

Perform cashiering duties

Serve food and introduce dishes when needed

Clear and reset tables, and maintain the cleanliness of the dining area

Job Requirements:

No prior experience required – training provided

Able to communicate in basic English to interact with customers and the team

Knowledge of simple Japanese is a plus (e.g., dish names), but not required

Positive attitude, good team spirit, and customer-oriented

Able to stand or walk for extended periods and carry light to medium loads (e.g., trays)

Benefits:

Annual Leave: 7 days

Medical Leave: 14 days

Career progression opportunities

Friendly team and supportive management

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Job Summary

Manage and coordinate daily operations to enhance workplace efficiency and team performance. Lead employee relations, support recruitment, resolve issues, and maintain strong customer and staff communication.

Responsibilities

• Schedule and coordinate meetings to ensure effective communication and planning
• Conduct employee performance reviews to assess and support staff development
• Build and maintain positive customer relationships to enhance satisfaction and loyalty
• Participate in recruitment and dismissal processes to support workforce management
• Resolve workplace conflicts and issues to maintain a productive environment
• Address employee and customer concerns promptly to ensure smooth operations
• Develop and implement strategies to improve workplace efficiency and achieve goals
• Manage phone correspondence to facilitate clear communication with stakeholders
• Liaise between managers, customers, and employees to coordinate activities and information flow
• Provide clear direction and guidance to staff to support operational objectives
• Troubleshoot POS system issues to minimize downtime and maintain service quality
• Support ongoing learning and development initiatives for team members to enhance skills
• Foster a respectful and inclusive team environment to promote collaboration and engagement

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Description

We are a reputable Japanese restaurant chain looking for committed kitchen assistants to support daily kitchen operations and food preparation.

Key Responsibilities:

Food Preparation:

Wash and cut vegetables, meat, and other ingredients

Prepare ingredients according to the menu (e.g., sushi rice, sashimi condiments)

Cooking Assistance:

Support chefs in cooking items such as tempura, grilled dishes, and miso soup

Prepare pre-cooked items like marinated meat and sauces according to standard procedures

Kitchen Hygiene & Cleanliness:

Clean kitchen tools, surfaces, and workstations

Dispose of kitchen waste in accordance with hygiene guidelines

Meal Assembly & Order Support:

Arrange ingredients and assist with plating

Support timely delivery of dishes to the serving area

Requirements:

Basic English communication skills are required to understand kitchen instructions and safety procedures

Willing to learn and perform basic Japanese kitchen tasks (e.g. preparing sushi rice, soup base)

Able to adapt to a fast-paced environment and follow shift schedules

Team player with a strong sense of hygiene and responsibility

No prior experience in Japanese cuisine required – training will be provided

Benefits:

Annual Leave: 7 days

Medical Leave: 14 days

On-the-job training provided

Opportunities for growth and internal promotion

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Service Crew & Customer Service Duties

• Welcome and attend to customers in a friendly and professional manner.
• Take customer orders accurately and promptly.
• Serve food and beverages according to company service standards.
• Clear and reset tables efficiently to ensure smooth table turnover.
• Assist customers with menu recommendations and enquiries.
• Handle cashiering duties and payment transactions accurately.
• Ensure dining areas are clean, organised, and properly set up at all times.
• Support opening and closing duties of the restaurant.
• Handle customer feedback and service recovery professionally.

Operations Management

• Learn and support daily restaurant operations to ensure smooth service flow.
• Coordinate between front-of-house and kitchen teams to ensure timely food preparation and service.
• Monitor service quality, cleanliness, and operational standards.
• Assist in ensuring compliance with company SOPs and operational procedures.

Team Support & Leadership Development

• Work closely with service crew, kitchen staff, and supervisors to ensure efficient operations.
• Learn manpower scheduling, staff deployment, and shift coordination.
• Assist in guiding and training new staff on service procedures and operational standards.
• Develop leadership, communication, and problem-solving skills through hands-on operational exposure.

Kitchen & Food Coordination

• Gain understanding of food preparation processes and kitchen workflow.
• Ensure food presentation and quality standards are consistently maintained.
• Assist in maintaining cleanliness and hygiene standards in dining and service areas.

Inventory & Administrative Support

• Assist in stock monitoring, inventory control, and ordering processes.
• Support administrative duties such as reporting, documentation, and cashier reconciliation.
• Ensure proper handling and maintenance of restaurant equipment and operational supplies.

Compliance & Safety

• Ensure compliance with food hygiene, workplace safety, and company SOPs.
• Maintain cleanliness and sanitation standards according to regulatory requirements.

Requirements

• Degree in Hospitality, Business, F&B Management, or related field preferred.
• Candidates with a valid Food Safety & Hygiene Certificate will have an added advantage.
• Passionate about the F&B industry and customer service.
• Strong communication and interpersonal skills.
• Able to work in a fast-paced environment
• Willing to commit to a 5.5-day work week, working on shifts, weekends, and public holidays.
• Positive attitude, responsible, and willing to learn.
• Team player with leadership potential.

• 1 – 2 years of F&B experience is highly preferred.
• Willingness to rotate across different outlets or departments if required.

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards

Job Description & Requirements

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for

service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly

and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion

size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to

ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the

table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and

service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical

experience and education will be considered as an alternative

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Company.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

Part-Time positions are available at $12-$15/hour.

Job Summary

Lead and coordinate daily restaurant operations to deliverexceptional customer service, optimize staff performance, control costs, andpromote the brand. Drive compliance with safety standards and implementpolicies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Company.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

Part-Time positions are available at $12-$15/hour.

Job Description & Requirements

Responsible for providing assistance to the Executive Chef and General Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.