Total 344 job vacancies in Singapore

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

Roles & Responsibilities

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

Job Summary

Lead and manage all restaurant operations to drive profitability, enhance customer experience, and develop a high-performing team. Implement strategies to boost sales, control costs, and maintain brand standards in a dynamic hospitality environment.

Responsibilities

• Oversee daily restaurant operations to ensure smooth workflow and high service standards
• Lead and coordinate all departments including service, kitchen, reservations, marketing, and administration to achieve operational goals
• Develop and execute operational strategies to improve efficiency and profitability
• Drive sales growth by implementing strategies to increase average spend, customer retention, and repeat visits
• Build and maintain strong relationships with corporate clients, business partners, and VIP guests to expand business opportunities
• Identify and pursue new revenue streams and partnerships to grow the restaurant’s market presence
• Recruit, train, coach, and develop department heads and team members to build a skilled and motivated workforce
• Establish clear performance standards and accountability measures across departments to enhance team productivity
• Foster a positive and high-performance work culture that supports staff retention and development
• Manage budgets, monitor food and labor costs, and control operational expenses to meet financial targets
• Review financial reports regularly and implement corrective actions to maintain profitability
• Ensure exceptional guest satisfaction by maintaining brand standards and handling key customer feedback and escalations effectively

Required competencies and certifications

• Diploma, Advanced Diploma, or Degree in Hospitality Management, Business Management, or related field
• Minimum 5 years of management experience in the F&B, hospitality, or hotel industry
• Proven ability to lead profitable restaurant or hospitality operations
• Strong leadership skills with experience managing large teams and multiple departments
• Proficient in financial management and business development
• Excellent communication and stakeholder management skills
• Ability to perform effectively in a fast-paced and dynamic environment

Other Information

Remuneration & Benefits

• Basic Salary: From SGD 8000 per month
• Profit Sharing Scheme
• Sales Incentive Programme
• Annual Leave and Medical Benefits
• Staff Dining Benefits
• Career Growth Opportunities

Responsibilities:

1. Provide a pleasant dining experience to customers and event guests.
2. Response promptly for guests feedback that requires the restaurant manager’s decision and immediate actions.
3. Work together with the operation team to achieve the restaurant sales target.
4. Create staff schedule to ensure appropriate staffing
5. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures for the restaurant operation team.
6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews ; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; identifying trends; determining system improvements; and implementing changes to the restaurant set ups, feel, and policies if deemed necessary.
7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.
8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
9. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
10. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing action plans;
11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring innovative opportunities to add value to job and restaurant accomplishments
13. To assists banquet team as and when is necessary and instructed by the management.
14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance
• Provide inspired leadership for the organization
• Monitor every process and procedure
• Ensure streamlined production of goods and services
• Organising paperwork and managing a team effectively
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction
• Patience and customer-oriented approach
• Excellent Customer Service Skill

Benefits:

AWS & Bonus
Staff meal
Medical insurance
14 days Annual Leave
14 days Medical Leave
Incentives provided

Job Description

Ensure the service level is achieved and exceed our guest expectation through friendliness services and provide clean and comfort dining experience
Supervise/ In charge of the restaurant daily cash handling and security process
Ensuring sufficient inventory maintained for operations
Training new staff to be familiar with company SOP
Take charge of restaurant’s recruitment, training and operations needs are fulfilled
Assist with kitchen and service processes whenever required.

Requirements:

Passionate about F&B.
3-5 experience required as a Restaurant Supervisor / Assistant Restaurant Manager
Driven and willing to learn.
Able to work in a fast-paced environment.
Able to commit 3 rotational shifts, weekends and public holidays.
Singaporeans may apply

Benefits:

AWS
Staff meal
Medical insurance
14 days Annual Leave
14 days Medical Leave
Incentives provided

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

Roles & Responsibilities

Responsible for all aspect of the restaurant operations, accounting, financial and administrative (including personnel) matters.

Job Responsibilities:

· Manpower Management - able to mentor staff to achieve excellent service for outlets and improve profit margin for the organization.

· Able to delegate tasks efficiently and fairly among employees and conduct OJT training.

· Inventory Management - ensure all inventories are well-kept and organized.

· Responsible for employee performance and discipline.

· Develop good working relationships with internal and external stakeholders.

· Manage the Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

Job Requirements:

· Excellent leadership skills - at least 2 years of supervisory experience in the F&B industry especially in managing an outlet.

· Able to lead and motivate restaurant staff to achieve set objectives.

· Proficient in Microsoft Office - handle administrative work and reports at the restaurant level.

· Able to perform the tasks of all roles in the restaurant.

· Well-groomed and pleasant personality.

· Aspire to use creativity in the workplace by bringing fresh ideas to improve the outlet workflow.

· Problem solver and has a passion to think out of the box to achieve the desired outcome.

· Able to work efficiently under pressure.

• can work on public holidays
• can stand and work for long hours
• can work on shifts/change of shifts
• have relevant degree/diploma
• keen and hardworking
• can drive
  
• Hiring, training, supervising, and evaluating employees.
• Preparing employee work schedules.
• Addressing employee disputes, questions, and concerns.
• Ensuring all staff adhere to safety standards, company policies, and procedures.
• Managing and accounting for all money-handling procedures.
• Ordering, recording, and managing inventory.
• Ensuring the shop is adequately stocked, clean, and visually appealing.
• Motivating employees to reach sales goals and provide excellent customer service.
• Handling customer complaints.

Responsibilities

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use it to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase the quality of customer service

Requirements

• Proven work experience as a manager or similar role
• Knowledge of organizational effectiveness and operations management
• Experience budgeting and forecasting
• Familiarity with business and financial principles
• Excellent communication skills
• Leadership ability
• Outstanding organizational skills
• Able to work on weekend and public holiday
• Able to work longer hours with prolonged period of standing.

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

• Development of the department.

• Development of an employee-oriented company culture that emphasizes quality, continuous improvement, key employee retention and development, and high performance.

• Personal ongoing self-development and personal growth as an employee.

• Coach, mentor, and develop staff, including overseeing new employee on boarding and providing career development planning and opportunities.

• Empower employees to take responsibility for their jobs and goals. Delegate responsibility and expect accountability and regular feedback.

• Consciously create a workplace culture that is consistent with the overall organization's and that emphasizes the identified mission, vision, guiding principles, and values of the organization.

• Lead employees using a performance management and development process that provides an overall context and framework to encourage employee contribution and includes goal setting, feedback, and performance development planning.

• Lead employees to meet the organization's expectations for productivity, quality, continuous improvement, and goal accomplishment.

• Provide effective performance feedback through employee recognition, rewards, and disciplinary action, with the assistance of Human Resources, when necessary.

• Maintain employee work schedules including assignments, job rotation, training, vacations, and paid time off, telecommuting, cover for absenteeism, and overtime scheduling.

• Maintain transparent communication. Appropriately communicate organization information through department meetings, one-on-one meetings, and appropriate email, IM (Instant Messaging), and regular interpersonal communication..

• Plan and implement systems that perform the work and fulfill the mission and the goals of the department efficiently and effectively.

• Plan and allocate resources to effectively staff and accomplish the work to meet departmental productivity and quality goals.

• Plan, evaluate, and improve the efficiency of business processes and procedures to enhance speed, quality, efficiency, and output.

• Manage the preparation and maintenance of reports necessary to carry out the functions of the department. Prepares periodic reports for management, as necessary or requested, to track strategic goal accomplishment.

• Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.

• Perform other duties and responsibilities, as assigned.

Manager Job Requirements

• Knowledge and experience in business, supervision, and management.

• Knowledge of the functions, operation, and mission of the specific department.

• Better than average written and spoken communication skills.

• Outstanding interpersonal relationship building and employee coaching and development skills.

• Management experience in a team-oriented workplace preferred.

• Demonstrated ability to lead and develop a department and department staff members.

• Demonstrated knowledge of basic economics, budgeting, and accounting principles and practices.

• Demonstrated ability to serve as a knowledgeable resource to the organization's management team that provides leadership and direction.

• Excellent computer skills in a Microsoft Windows environment. Must include knowledge of Excel and skills in Access..

• Evidence of the ability to practice a high level of confidentiality.

• Excellent organizational management skills.

Roles & Responsibilities

We are looking for an efficient and committed Manager to join our office. As a Manager, you will be managing the day to day activities. You will be responsible for arranging meetings for the staff, provide them necessary official documents and keep a record of the appointments within the office. You will be also arranging monthly repairs and renovations.

You will also be organizing office operations and procedures. You should be highly dedicated to work and have exceptional organizational skills. If you are ready to take up Manager duties and responsibilities, then apply right away. We will love to meet you.

Responsibilities of a Manager

• Work with Human Resources staff to recruit, interview, select, hire, and employ an appropriate number of employees.

• Provide oversight and direction to the employees in the operating unit in accordance with the organization's policies and procedures.

• Health and safety of the workforce.

• Carrying out and attaining the mission and the goals of the business unit managed.

• Development of a superior workforce.

Job Responsibility :

Team and People Management

• Lead and manage internal/ external stakeholders to ensure effective account management and operation efficiencies

• Highlight and share best practices within the team to ensure consistency and continuity in operational excellence approach

• Drive automation and continuous improvement initiatives to increase productivity within the team

• Work and communicate with various teams based around the region

Customer Management

• Responsible to assist in managing the daily operations (execution plan, utilization management, knowledge management and communications). Ensure team actively engage assigned customers in business + performance reviews

• Monitoring KPI, including tracking of overall improvement goals and outcomes. Execute process improvement/ initiative across countries to improve KPIs situationally

• Identify opportunities to improve the operations, proactively reinforce and iterate on our processes and create standardized business processes that result in increase of performance and provide negotiation of difficult matters to drive outcomes

• Work closely with internal and external stakeholders to support business growth and development.

• Optimize data/data flows and operational reporting

• Strategic planning based on forecast, especially on peak period.

• Responsible for analysing, mapping and documenting the current and future requirements and processes, as part of a defined standardization framework and alignment across the region.

• Assist in the preparation of the QBR decks.

• Working closely with implementation team for Project management and execution to ensure smooth on boarding process

• Well verse with overall APAC market updates and call out to customer with mitigation plan

• Ad hoc duties as required

Job Requirements

• Proven track record of operating independently, demonstrating creativity, maintaining organization, strong attention to detail, and managing multiple tasks simultaneously.

• Excellent communication skills, with a keen ability to synthesize crucial information to deliver to key stakeholders.

• Strong people skills and the ability to engage on all levels of the organization.

• Experience with creating organizational consensus and managing deadlines with a strong sense of urgency.

• Ability to identify inefficiencies and create process improvement through standardization and policies.

• Ability to work in a fast-paced environment and openness to working in ambiguity.

• Strong sense of problem solving and proactive approach.

. This role is require to communicate with client and counter part in China region

Working hours:

Mon to Fri 8.30pm - 6pm

Job Description

Responsible for overseeing all aspects of the restaurant operations, by exercising demonstrated knowledge and experience in Food and Beverage management, including but not limited to, developing business, increasing profitability, staffing, budget and forecast

management.

STRATEGIC PLANNING

• Responsible for financial performance of at least 2 brands, including profit & loss and implement appropriate cost control measures
• Manage the brand’s budget and forecasts to meet or exceed management expectations
• Develop and recommend business marketing plan to increase sale
• Plan, direct and coordinate future outlet openings

OPERATIONS MANAGEMENT

• Oversee the daily operations of at least 2 brands
• Maintain and improve the overall performance of the brands on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
• Drive operational efficiencies across outlet by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Establish operational procedures and standards to ensure service quality and ensure full compliance to the organisation’s SOPs, policies and service standards
• Maintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions
• Manage supervise and groom a team of area managers, restaurant managers, supervisors and service staff to ensure maximum utilization of manpower allocated
• Any other jobs or duties assigned by the General Manager, Operations from time to time.

About the Role

We are seeking an experienced and organized Project Manager to lead cross-functional projects from initiation to delivery. The ideal candidate will be responsible for planning, coordinating, and managing resources to ensure projects are completed on time, within scope, and within budget while meeting business objectives.

Key Responsibilities

• Define project scope, goals, timelines, and deliverables
• Develop and manage detailed project plans and schedules
• Coordinate cross-functional teams including Product, Engineering, Design, QA, and Business stakeholders
• Monitor project progress and proactively manage risks, issues, and dependencies
• Facilitate project meetings, status updates, and stakeholder communications
• Ensure projects are delivered on time, within budget, and aligned with quality standards
• Track project performance using appropriate tools and methodologies
• Manage changes to project scope, schedule, and costs
• Support Agile/Scrum ceremonies where applicable
• Prepare project documentation, reports, and presentations for management
• Drive continuous improvement in project management processes and team collaboration

Required Qualifications

• Bachelor’s degree in Business, Information Technology, Engineering, or related field
• 5+ years of experience in Project Management or related role
• Strong leadership, communication, and organizational skills
• Experience managing cross-functional teams and multiple projects simultaneously
• Familiarity with Agile, Scrum, or Waterfall methodologies
• Proficiency in project management tools such as Jira, Trello, Asana, MS Project, or similar
• Strong problem-solving and decision-making abilities
• Ability to work effectively in a fast-paced environment

Preferred Qualifications

• PMP, PMI-ACP, Scrum Master, or related certification
• Experience managing software development or digital transformation projects
• Understanding of SDLC and product development lifecycle
• Experience working with remote or international teams
• Knowledge of budgeting and resource planning

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

JOB SUMMARY

Supports the successful execution of all operations in hotel operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that standards and procedures are being followed. Leads specific team while assisting with meeting or exceeding property goals.

CORE WORK ACTIVITIES

Supporting Operations Team

• Ensures that goals are being translated to the team as they relate to guest tracking and productivity.

• Understands employee and guest satisfaction results and communicates game plans to address need areas and expand on the strengths.

• Assists in ensuring that the team has the capabilities to meet expectations.

• Leads by example demonstrating self-confidence, energy and enthusiasm.

• Assists employees in understanding guests’ ever-changing needs and expectations, and exceeding them.

Supporting Property Operations Function(s)

• Follows property specific second effort and recovery plan.

• Publishes all guest satisfaction results in a timely fashion including all guest satisfaction forms, comment cards and guest letters.

• Takes proactive approaches when dealing with employee concerns.

• Extends professionalism and courtesy to employees at all times.

• Communicates/updates all goals and results with employees.

• Meets at least semi annually with staff on a one-to-one basis.

• Assists/teaches the team scheduling against guest and hours/occupied room goals.

• Performs hourly job functions as needed.

Managing and Monitoring Activities that Affect the Guest Experience

• Provides excellent customer service by being readily available/approachable for all guests.

• Takes proactive approaches when dealing with guest concerns.

• Extends professionalism and courtesy to guests at all times.

• Responds timely to customer service department request.

• Ensures all team members meet or exceed all hospitality requirements.

Assisting in Managing Profitability

• Assists in performing required annual Quality audit with GM.

• Ensures a viable key control program is in place.

• Understands financial statements, sales and activity reports, and other performance data.

Conducting Human Resources Activities

• Interviews and assists in making hiring decisions.

• Receives hiring recommendations from team supervisors.

• Ensures orientations for new team members are thorough and completed in a timely fashion.

Other Tasks

• Any other duties/tasks as assigned by management.

To lead, manage, and oversee all construction activities on-site, ensuring that the project is executed safely, on schedule, within budget, and in accordance with design specifications, quality standards, and client requirements.

Responsibilities

Business Development & Coordination with the Business Development Department

· Liaise with clients and look for new opportunities, then give feedback to BDD for follow-up.

· An opportunity for other discipline services to clients to explain and brief about value-added service to clients to supply if any.

Proposal preparation and coordination with the proposal team.

· Feedback lesson learnt from previews project to tender team for future cost estimation.

· Leading the project (VO) proposal preparation in the project.

· Tack over the project after award, initial on the project handover from the proposal team.

· Advise and evaluate the cost optimisation to the engineering team if any engineering issues at the site.

· Provide recommendations on the constructability/Engineering optimization.

· Follow up on the material selection and technical.

Client Management & coordination.

· Attending all client meetings regularly.

· Operational problems and minimize delay.

· Coordinate with the client’s team to address any construction and commercial issues at the site.

· Understanding client needs and working closely with the client to address potential issues.

· Attending the daily coordination meeting with inter-discipline leaders for smooth execution of work.

Construction Planning Execution and QS Management.

· Allocate capital and human resources to productivity. Supervise and implement project expenses, other assets and recourse within budget.

· Review and monitor the construction activity schedule including the analysis of costs, progress and other productivity data (3S, 5M)

· Set the project PI before starting the work for major activities, collect the actual data for analysis and adjust the work to achieve a more effective project set PI. Follow up with QS for any variation order (VO) proposal submission until the client approves.

· Assign the DWI to the individual supervisors and ensure that the DWI has been reported every day before closing the daily activities.

· Lead and control the workman to carry out tasks for the E&I - installation works.

· Building a sense of teamwork and commitment by leading in a manner that encourages and values each person’s uniqueness.

· Implement and execute new work methods in E&I-relevant works. Review with IFC quantity & price schedule periodically with the QS team.

• To increase subscription revenue, find new markets, accounts, and market niches.
• Follow up with incoming leads and use outreach to proactively create new opportunities.
• Create and deliver presentations, discussions, and sales proposals.
• Work together with local and international sales teams to coordinate projects and exchange best practices.
• Contribute to reporting and sales insights while keeping correct CRM data.
• Maintain a high level of customer satisfaction and always present the business in a professional manner.
• Find and seize new business possibilities to increase corporate subscriptions.
• Promote and market the whole publication portfolio in all pertinent businesses.
• Sustain and grow ties with current corporate clients, including renewals and upselling.
• Oversee your own pipeline and meet monthly KPIs and sales goals.
• Establish trusting connections with decision-makers and have a thorough grasp of client demands.
• Promote the company's goods as value-driven solutions for businesses and professionals.

Requirements:

• Experience in customer-facing positions, account management, or B2B sales
• A track record of establishing connections and closing agreements
• Strong business acumen and the capacity to spot expansion prospects
• A customer-focused strategy that emphasizes long-term value
• Outstanding communication abilities and the capacity to interact with people at all levels and in many industries
• Knowledge of CRM systems

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Supports the successful execution of all operations in hotel operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that standards and procedures are being followed. Leads specific team while assisting with meeting or exceeding property goals.

CORE WORK ACTIVITIES

Supporting Operations Team

• Ensures that goals are being translated to the team as they relate to guest tracking and productivity.

• Understands employee and guest satisfaction results and communicates game plans to address need areas and expand on the strengths.

• Assists in ensuring that the team has the capabilities to meet expectations.

• Leads by example demonstrating self-confidence, energy and enthusiasm.

• Assists employees in understanding guests’ ever-changing needs and expectations, and exceeding them.

Supporting Property Operations Function(s)

• Follows property specific second effort and recovery plan.

• Publishes all guest satisfaction results in a timely fashion including all guest satisfaction forms, comment cards and guest letters.

• Takes proactive approaches when dealing with employee concerns.

• Extends professionalism and courtesy to employees at all times.

• Communicates/updates all goals and results with employees.

• Meets at least semi annually with staff on a one-to-one basis.

• Assists/teaches the team scheduling against guest and hours/occupied room goals.

• Performs hourly job functions as needed.

Managing and Monitoring Activities that Affect the Guest Experience

• Provides excellent customer service by being readily available/approachable for all guests.

• Takes proactive approaches when dealing with guest concerns.

• Extends professionalism and courtesy to guests at all times.

• Responds timely to customer service department request.

• Ensures all team members meet or exceed all hospitality requirements.

Assisting in Managing Profitability

• Assists in performing required annual Quality audit with GM.

• Ensures a viable key control program is in place.

• Understands financial statements, sales and activity reports, and other performance data.

Conducting Human Resources Activities

• Interviews and assists in making hiring decisions.

• Receives hiring recommendations from team supervisors.

• Ensures orientations for new team members are thorough and completed in a timely fashion.

Other Tasks

• Any other tasks as assigned by management.

Job Description:

• Oversee entire project, including Mechanical, Electrical services and Architectural works
• Report to Project HOD/ Project Sponsor/ Directors and communicate with all team members
• Prepare cost budget and negotiate with all sub-contractors on scope of works and final cost
• Assemble, coordinate project staff, and provide direction and support to project team
• Delegating tasks on the project to employees best positioned to complete them
• Hold regular client meeting/ subcon meeting, prepare weekly report and MS project macro and micro schedule for all trades
• Coordinate, instruct, and update individual services
• Plan and coordinate between client, main contractor, colleagues, sub-contractors, and vendors to schedule and sequence of work
• Ensure deliverables are according to specification and drawing
• Ensure team update as-built drawing according to individual services
• Ensure team members understand and perform the requirement according to the local standard and comply to the authority's requirement
• Responsible for all safety requirements and carry work with good safety practice
• Review and monitor submission of material and drawing
• Identify possible technical problems, and propose solutions
• Carry out pre-inspection with trades sub-contractors
• Ensure preparation for Operational Maintenance manual
• Oversee testing and commissioning according to standard and client's requirement
• Building good working relationships with clients
• Prepare, submit, and ensure variation orders are agreed with client/ consultants
• Close up final account with clients and all sub-contractors

Job Requirements:

• Degree in Mechanical Engineering with minimum 5 years experience in mechanical, electrical or architectural discipline
• Experiences with Architectural discipline will be advantageous
• Well versed in CAD drawing, MS Excel, MS Word, MS Project and MS PowerPoint
• Customer-oriented and good leadership skills
• Good understanding of construction contracts
• Experience in Additional & alternation project/ Fit-out work is a plus
• CSCPM / Risk Management preferably
• Experience in Additional & alternation project/ Fit-out work is a plus

CASA STEFANO RICCI

Position: Lounge Manager

Job Summary

As a Club Lounge Manager, you’ll oversee and direct all aspects of the Club Lounge function to deliver a memorable service to guests not limited only to club lounge and exceeds their expectations.You’ll also assist to create a warm atmosphere that makes our guests feel athome in any location and achieve the highest possible guest satisfaction to current and future VIP. Including recommending wine varieties to our guests, supervising wine serving and collaborating with winemakers to renew our selections and achieve better prices.

Maintain exceptional high customer service levels and sales through regular reviews of customers preferences in order to ensure that the unit provides quality service to its customers thereby generating substantial revenues for Casa Stefano Ricci Lounge.

To be qualified forthis role, you should have relevant experience in sales, hospitality, or a vineyard and be available to work during business hours.

Accountabilities

• Create and update the wine list in coordination with chefs and the Food and Beverage staffs.
• Recommend food and wine pairings.
• Advise guests on wines based on their personal tastes and food choices.
• Inform guests about different varieties of wines and prices.
• Ensure wines are served at the right temperature and within the proper glassware.
• Store open bottles properly to maintain strong taste.
• Manage the wine cellar and ensure it’s fullystocked.
• Train staff on available wines.
• Negotiate purchase prices with vendors.
• Comply with all health and safety regulations.

Operational

• Develop strategies for increasing sales and profitability for the lounge.
• Maintains excellent relationships with guests and clients as well as other departments.
• Oversees staff daily scheduling and team training.
• Motivate, coach, mentor and develop frontline (hourly) and management staff.
• Ensure full compliance to lounge operating controls, SOP’s, policies,training programs, including all required certifications, procedures, andservice standards.
• A strong understanding of P&L statements and the ability to foresee potential budget variances and react with impactful strategies.
• Manage on-going profitability of the lounge, ensuring cost effectivenessand guest satisfaction targets are exceeded.
• Initiate and develop improvement actions plans and carry out costs savings.
• Achieve company and client financial targets and goals.
• Uphold and elevate high standards regarding health, safety, and cleanliness.
• Ensure lounge standards are met including compliance with company food and safety programs.
• Report and track maintenance issues within the lounge.
• Closely monitor lounge reports daily and make decisions accordingly.Prepare monthly reporting for ownership and other stakeholders.
• Ensure all decisions are made in the best interest of the lounge and partnerships.
• Establishes a safe work environment for employees by performing safety audits and inspections, conducting safety-related training, and maintainingon-going communications with employees.
• Other duties as assigned by the HQ/Management.

Requirements and skills

Certification as a Sommelier or Degree in Hospitality Management, Business Administration, or a related field.

Maintain highest standards of professionalism,ethics, grooming and attitude towards staff and guests.

Excellent communication skills and interpersonal skills.

Possess a strong command of both written and spoken English and Mandarin, enabling effective communication with a diverse range ofcustomers, stakeholders, and business partners.

Excellent customer relationship management skills,with the ability to build and maintain strong, long-term client relationships.

IT proficiency in MS Office applications and hospitalities systems.

Strong team player, whilst still having the ability to work independently.

Ability to multi-task in a demanding environment.

Ability to create tasty food and wine pairings.

Extensive knowledge ofdifferent wines and which regions produce each type.

Availability of working during opening hours, including weekends and holidays.

Flexibility to travel occasionally to meet with wine producers and visit wine-tasting events.

We offer attractive benefits such as 5 days week, Flexible Work Arrangement, AWS, Variable Bonus etc. to successful candidate.

Job Description:

• Review sales handover budget to project department with reference to standards in compliance with the company policies, statutory requirements and contract specifications.
• Ensure project life cycle operation within budget and accordance to ISO set out.
• Monitor and guide engineer on project life cycle implementation from time to time including:

1) Project Planning & Scheduling, preparation and monitoring.

• Outlines the project goals, deliverables, tasks, and sets the acceptance criteria.
• Identifies the necessary personnel, vendors, and tools
• Develops detailed financial estimates, Work Breakdown Structures (WBS), and timelines (e.g., using MS Project) or similar Project Management Tools.
• Plan Quality Control: Acts as an internal quality control check, ensuring deliverables meet stage-gate and organizational standards.
• Plan Issue Resolution: Navigates complex roadblocks, resolves team conflicts, and handles change requests.
• Plan Status Reporting: Develops and delivers progress metrics and reports to management& executives, and clients.

2) Project submission (Documents & Drawing) progress.

3) Material procurement process.

4) Variation work quotation submission.

5) System implementation design.

• Monitor site progress to ensure in line with project schedule. Identify potential or actual causes of delay and take preventive or remedial actions. Monitor compliance with Workplace Safety and Health (WSQ) policies and practices.
• Conduct weekly project meetings with the project team and submit MOM to the project director.
• Prepare cost estimates and monitor progress claim, interim certificate and issue payment response.
• Review submission of internal submission including Material requisition, weekly labor report, staff claims, forecast and etc.
• Attending commercial & technical meeting, Coordinate and work with stakeholders, external parties and customers.
• Coordinate with the engineering team to discuss work procedures, scope, scheduling, work sequence. Ensure all the FAT, testing and commissioning, training, and handover projects on time.
• Provide guidance and training to the engineers and supervisors and ensure they follow company procedures, rules, and regulations to perform their duties.
• Monitor and control project activities to ensure the project is completed on schedule and within budget. Identify potential or actual causes of delay and take preventive or remedial actions.
• Ensure all the equipment procurement and delivery to the site within the schedule.
• Ensure all the Variation Orders and Quotations are submitted on time to obtain the approval for the assessment of the Variation Order and submit the claim accordingly.
• Submit the weekly progress report, quarterly forecast revenue, and half-yearly budget review.
• Develop project schedules in compliance with customer requirements, deadlines and/or milestones; develop mechanisms to track schedule progress in the field.
• Manage project cash flow to ensure positive cash flow and stock control.
• Ensure all the payment responses are received on time and no overdue payment from the main contractor/client.
• As and when to take on new assignments.

Requirements:

• Degree/ Diploma in Electrical & Electronics Engineering equivalent.
• Minimum 5 years of relevant working experience.
• Experience in Security card Control System, PA, Fire Alarm System, CCTV, Structure cabling, AV System etc.
• Experience in Cyber security documentation/ Implementation.
• A self-starter, comfortable working independently and taking a high level of responsibility
• Resilience, entrepreneurship spirits, self-direction, risk-taking and adaptability
• Innovative thinking, thinking outside the box, resourceful problem solver
• Excellent leadership, communication and interpersonal skills.

What we offer:

• Flexible Work Arrangement

• 5 days week

• Medical benefits

• Annual Wages Supplement

• Performance Bonus

• Insurance

• Company transport provided at Admiralty and Sengkang MRT