Total 3,366 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.

Supervisor Job Responsibilities and Duties

• Supervise employees to help ensure efficiency and productivity.
• Perform administrative tasks under the guidance of the supervisor, such as documenting procedures and creating guidelines.
• Assist the supervisor in hiring new personnel by reviewing applications and performing initial meetings with candidates.
• Participate in company training seminars in order to help the company move forward.
• Train new hires on the job once they’ve completed initial training with the supervisor.
• Bring any employee concerns to the supervisor in order to ensure company morale.

Supervisor Skills and Qualifications

• Knowledge of business practices
• The ability to foster teamwork
• Background in project management
• Experience with coaching or training
• Strong oral and written skills
• The ability to work well with others
• Strong leadership skills that include being a self starter

We are looking for an experienced and responsible Scrapyard Supervisor to oversee daily operations at our vehicle dismantling and recycling facility.

Key Responsibilities:

• Manage yard staff and daily workflow

• Oversee dismantling, sorting, and inventory of vehicle parts

• Ensure safety procedures and compliance with regulations

• Coordinate incoming and outgoing vehicles

• Maintain cleanliness, order, and operational efficiency

Requirements:

• Experience in automotive, scrapyard, or workshop operations

• Strong leadership and communication skills

• Ability to work in a fast‑paced, outdoor environment

• Knowledge of vehicle components is an advantage

• 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.

• Supervise and coordinate daily cleaning operations across assigned sites.

• Plan and deploy cleaning manpower according to operational requirements.

• Conduct regular site inspections and ensure cleaning quality standards are consistently met.

• Monitor the usage of cleaning equipment, materials and inventory.

• Ensure compliance with workplace safety regulations and cleaning procedures.

• Handle client feedback, service issues and operational matters promptly.

• Train, guide and supervise cleaning staff to achieve operational efficiency.

• Prepare work schedules, attendance records and operational reports.

• Coordinate with clients and management to ensure smooth service delivery.

• Able to work shifts, weekends and public holidays when required.

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.

job description:

• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Monitor compliance with safety regulation.
• Gather guests’ feedback and recommend improvements to our menus

Requirements:

• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• 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.

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.

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

·        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.

• Assist the manager/assistant manager in the daily operations of the outlet.
• Ensure guest needs are taken care of and recommend them the promotional items.
• Responsible and accountable for all cash amounts within outlet, in the absence of manager.
• Coach and train existing and new staff.
• Responsible for proper opening and closing of the outlet.
• Feedback to the manager on any operational issues.
• Responsible for the outlet upkeep and cleanliness
• Responsible for Inventory.

• 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:

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

• Addressed all personnel issues promptly and professionally
• Oversaw the daily operations of food processing
• Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies
• Responsible for coordinating shifts, arranging schedules, and monitoring employee performance
• Ensured sufficient supplies in inventory, stock, and storage

Requirements:

• A minimum of 2 years of experience in a similar role.
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.

Company Overview

Lido Reflexology at 595 Geylang Road, Singapore, offers specialised foot and body reflexology to relieve tension, improve circulation, and promote well-being. Experienced therapists provide targeted treatments in a calm, comfortable environment to help clients relax and restore balance.

Job Summary

Deliver expert foot and body reflexology treatments while leading therapists and managing daily operations to ensure high service quality and customer satisfaction.

Responsibilities

• Deliver foot and body reflexology treatments following company standards to promote client well-being
• Supervise and guide therapists to maintain consistent, high-quality service delivery
• Manage daily operations including staff scheduling and customer service to ensure smooth centre functioning
• Maintain workplace hygiene, safety, and cleanliness to comply with health standards
• Respond to customer enquiries and feedback, executing service recovery to enhance client satisfaction
• Conduct stock checks and order supplies to maintain adequate inventory levels for uninterrupted service
• Perform basic administrative duties to support operational efficiency and centre management

Preferred competencies and qualifications

• Professional certification in massage or reflexology
• Relevant experience in reflexology or body therapy
• Strong leadership skills to supervise, train, and motivate staff
• Effective communication skills to engage with team members and clients
• Customer-service orientation with a professional attitude
• Flexibility to work shifts, weekends, and public holidays

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Housekeeping Supervisor is responsible for the standard of cleanliness in rooms, corridors and back-of-house

pantries as well as to provide excellent service to guests.

What will I be doing?

As the Housekeeping Supervisor, you will be responsible for performing the following tasks to the highest standards:

· Responsible to maintain highest standard of cleaning on assigned floors and guestrooms during your shift.

· Work closely with the Front Office team to ensure correct room status at all times.

· Ensure guest privacy is respected when DND status is displayed.

· Monitor a quality of room cleanliness on self-release room.

· Inspect and release the rooms where it requires.

· Supervise the turndown service.

· Responsible for monitoring Housekeeping Attendants daily overtime hours and additional room credits.

· Regularly inspect guest floor corridors.

· Report maintenance issues promptly to Engineering.

· Ensure compliance of lost and found procedures.

· Keep floors, linen rooms and pantries neat and tidy.

· Monitor productivity of the assigned Housekeeping Attendant.

· Check team members’ grooming, personal hygiene and appearance.

· Assist with team members’ training and development.

· Provide ongoing advice and support to team members under supervision.

· Provide one to one instruction to team members when required.

· Understand basic knowledge of hotel operating systems, to be able to perform daily tasks, assist guest inquiries and able to offer a first problem resolution to the guest.

· Report problems with hotel systems, hardware or facilities to the appropriate parties and follow-up to ensure that corrective action has been taken.

· Seek opportunities to improve guest service consistently from guests’ comments.

· Take appropriate action to resolve guests’ complaints.

· Perform daily room assignment; ensure the rooms are assign out according to business need. Ensure all reports are completed on a timely basis.

· Adhere by the hotel’s policies and procedures, Hilton code of business conduct, the hotel’s team member handbook, security and emergency policies and procedures.

· Carry out any other reasonable duties and responsibilities as assigned.

Direct Reports

Housekeeping Attendants

What are we looking for?

A Housekeeping Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

· At least 3 years of relevant work experience.

· Good knowledge of Housekeeping daily operation in areas such as guest floor area.

· Good written and verbal skills.

· Actively listen to others and build on good ideas.

· Strong interpersonal skills and attention to details.

· Guest orientated and able to resolve guest issue with minimum.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Company Overview

We are a new health care establishment located near Paya Lebar and Aljunied, offering meridian point massages and foot reflexology. We aim to grow and welcome applicants eager to develop their careers with us.

Job Summary

The Body Therapist Reflexologist Supervisor/Manager provides expert body and foot massage treatments, manages a team, and oversees company operations to ensure high-quality client care and business growth.

Responsibilities

• Deliver body and foot massages using techniques such as kneading, rubbing, and stroking to stimulate blood circulation, relax muscles, and relieve conditions
• Administer body conditioning treatments including alcohol, lubricants, TCM, and water treatments as requested by clients
• Assess clients and recommend appropriate body conditioning activities or remedial exercises to improve wellbeing
• Record treatments provided to clients accurately for tracking and quality assurance
• Supervise and manage the therapy team to maintain professional standards and service quality
• Recruit, select, orient, and train new employees to build a competent and motivated team
• Oversee daily company operations and staff duties to ensure smooth business functioning
• Report operational updates and company performance to the director regularly

Preferred competencies and qualifications

• Diploma qualification relevant to body therapy or reflexology
• Minimum of 3 years of experience in body therapy or reflexology

Other Information

• Work schedule: 6 days per week, 10:00 to 22:00 including lunch and dinner breaks
• Must be able to work overtime and extended hours as needed
• Maintain good personal hygiene and physical fitness to meet the demands of massage work

聘请足疗/按摩治疗师 Job Description:

1) Massages customers and administers other body conditioning treatments like alcohol, lubricants, or other rubbing compounds for hygienic or remedial purposes.

2) Massages body and foot, using such techniques as kneading, rubbing, and stroking flesh, to stimulate blood circulation, relax contracted muscles, facilitate the elimination of toxicity, or relieve other conditions, using hands or tools.

3) Administers TCM treatments or water treatments at the request of the customer.

4) May give directions to clients in activities, such as reducing or remedial exercises.

5) May examine the client and recommend body conditioning activities or treatments.

6) Able to record treatments furnished to customers.

7) Able to supervise and manage the team.

8) Maintains staff by recruiting, selecting, orienting, and training employees.

9) Oversee the company operation and staffs duties

10) Report to the director the company's operations and updates.

Prefer with relevant Diploma qualification & at least 5 years experience

Looking Body Therapist Reflexologist Supervisor or Manager role

Able to commit on 6 days per week

Able to do overtime and might need to do long hours

- 工作经验：有3年或以上工作经验，

- 上班时间：8:30-15.30 or 15.30-22:30，（包括了午餐和晚餐的时间），

- 良好的个人卫生习卫生习惯

- 鉴于按摩需要一定的体力

Responsibilities:

• Supervise and support the daily restaurant operations, ensuring smooth and efficient service
• Motivate front-of-house staff to deliver outstanding customer service
• Ensure smooth day-to-day restaurant operations
• Ensure high standards of customer service are consistently met
• Handle customer complaints or concerns and resolve issues in a professional and timely manner
• Perform daily operation tasks, documenting procedures and creating guidelines
• Ensure proper maintenance and cleanliness of equipment and restaurant
• Conduct opening and closing procedures, including cash handling and shift reports
• Report daily operational or staffing issues to management
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience as a Supervisor or in a similar F&B leadership role
• Strong knowledge of restaurant operations and service standards
• Excellent customer service and communication skills
• Service oriented and passionate working in F&B industry
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91834574 for more information

Site Supervisor needed for Work Sites :

Job Scope :

• Have Cabling and trunking (GI / casing) skills.
• Perform and carry out site visits and work. This role involves outdoor environment, and overtime hours.
• Supervising teams of workers to perform tasks and carry out the job.
• Experience in the Telecom industry would be a bonus
• Able to write simple reports and fill forms for site visits.
• Ability to work at height and familiarility with current Workplace Safety and Health rules of Singapore

Requirements :

• Min. ITE and above in Electrical Engineering
• Experience in supervisory role in telecom or cabling environments
• WSH knowledge is required
• Class 3 License is a bonus

Responsibilities including but not limited to:

• Assist the management with daily operational matters
• Motivate team members and maintain a high level of team cohesiveness
• Ensure staff adhere to company SOP
• Support the daily operation in collaboration with the managers, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Plan routine cleaning of the outlet
• Routine inventory stock checking
• Maintain Food Hygiene and Safety Standards
• Execution of maintenance schedule for equipment and perform routine inspections
• Able to resolve any service disruptions or customer complaints
• Able to demonstrate excellent communication and interpersonal skills
• Responsible for the preparation work of outlet opening and closing during operation hours

Requirements:

• A minimum of 2 year of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

Job Responsibilities:

• Able to lead a team to conduct cleaning operations
• Ensure the safety of all all team members at all times
• Deploy your team promptly to handle cleaning operations
• Liaise with clients to ensure that cleaning operations run smoothly
• Service oriented and client comes first mindset
• Assess all cleaning equipments and ensure adequate supplies are always available and consistely update inventory status
• Supports operations by assisting with tasks during periods of manpower shortage.
• Any ad-hoc matters assigned

Requirements:

• Have relevant supervisory certificates if any
• Have at least 1-2 years of experience in the field
• Have good communication skills
• Positive Team player
• Good attitude and communication skills
• WSQ Supervisor Certificate is a Plus+