Total 274 job vacancies in Singapore

Are you interested in working in SINGAPORE?

We are looking for a new member to join our dynamic team at a premium deli in Singapore.

We offer competitive rates and accommodation in Singapore.

Opportunities to learn from a skilled master butcher and develop knowledge on processing these meats into further delicacies.

What we are looking for:

• 2 years experience butcher or F&B hot kitchen experience
• able to communicate in English and Mandarin
• preferably with degree holder
• MALAYSIAN

JOB DESCRIPTION:

• Seasoned staff who can operate machine-operated slicers, bandsaws and have a service-oriented mindset.
• To sell all products at the store which include meats, wines, cheese and gourmet items.
• To execute basic meat cutting including, deboning, trimming, portioning and slicing.
• To learn and use the inventory control system and stock checking of meats upon arrival.
• To maintain daily production and temperature records.
• To be able to keep all equipment clean and in good working condition.
• To follow SOPs and production standards of the company.
• To deal with customer's questions and to reply in a friendly manner to keep customers happy.
• Create effective displays for meat, poultry and seafood and other related merchandise in the gourmet shop.
• There is an opportunity to learn from a master butcher on meats and further knowledge on processing these meats into further delicacies.
• Preferably having experience as a butcher or education in meat preparation and knowledge of different varieties of meat. 
• Good Attitude and friendly personality.
• Comfortable working with a team and having a positive attitude.
• Good interpersonal skills translating to rapport with customers and colleagues.
  
  

• Annual Leave from 12 days, additional 1 day per completed year, capped at 21 days
• Staff Discount ( Quality meats and Deli items at a cheaper price)
• Refer-A-Friend Benefits (For Confirmed employees)
• Accommodation in Singapore.

Key Responsibilities:

• Diagnosis and Repair: Conduct thorough inspections to identify mechanical, electrical, and technical issues in vehicles. Perform repairs or replacements of faulty parts including engines, transmissions, brakes, suspension systems, and electrical systems.

• Maintenance Services: Perform routine maintenance tasks such as oil changes, tire rotations, fluid checks, and filter replacements to ensure vehicles are operating at optimal performance levels and to prevent potential breakdowns.

• Use of Tools and Equipment: Utilize a variety of tools and diagnostic equipment, including wrenches, sockets, diagnostic scanners, and lifts, to effectively diagnose problems and perform repairs according to manufacturer specifications.

• Record Keeping: Maintain detailed records of all services performed, including parts used, labor hours, and diagnostic findings. Input information into digital or paper-based systems for tracking and billing purposes.

Perks & Benefits

• Personal leave
• Personal development opportunities

你是屠夫嗎？ Meatkrafters 想要你！

“尋找經驗豐富、能夠操作機器切片機、帶鋸並具有以服務為導向的心態的員工”
- 能夠在商店出售所有產品，包括肉類、葡萄酒、起司和美食。
- 能夠執行基本的肉類切割，包括去骨、修整、分割和切片。
- 能夠學習和使用庫存控制系統以及抵達時的肉類庫存檢查。
- 能夠維護日常生產和溫度記錄。
- 能夠保持所有設備清潔並處於良好的工作狀態。
- 能夠遵守公司的SOP和生產標準。
- 能夠處理客戶的問題並以友善的方式回复，讓客戶滿意。
- 在美食店中為肉類、家禽和海鮮以及其他相關商品創建有效的展示。
- 有機會向屠夫大師學習肉類以及將這些肉類加工成更多美味佳餚的更多知識。
- 最好有屠夫經驗或肉類加工方面的教育以及不同肉類品種的知識。
- 良好的態度和友善的個性。
- 能夠輕鬆地與團隊合作並具有積極的態度。
- 良好的人際溝通能力可以轉化為與客戶和同事的融洽關係。

• 年假12天起，每完成一年額外增加1天，上限為21天
• 員工折扣（優質肉品和熟食，價格較便宜）
• 推薦朋友福利（適用於已確認的員工）

Key Responsibilities:

• Diagnosis and Repair: Conduct thorough inspections to identify mechanical, electrical, and technical issues in vehicles. Perform repairs or replacements of faulty parts including engines, transmissions, brakes, suspension systems, and electrical systems.

• Maintenance Services: Perform routine maintenance tasks such as oil changes, tire rotations, fluid checks, and filter replacements to ensure vehicles are operating at optimal performance levels and to prevent potential breakdowns.

• Use of Tools and Equipment: Utilize a variety of tools and diagnostic equipment, including wrenches, sockets, diagnostic scanners, and lifts, to effectively diagnose problems and perform repairs according to manufacturer specifications.

• Record Keeping: Maintain detailed records of all services performed, including parts used, labor hours, and diagnostic findings. Input information into digital or paper-based systems for tracking and billing purposes.

Perks & Benefits

• Personal leave
• Personal development opportunities

主要責任：

• 診斷和維修：進行徹底檢查，以確定車輛的機械、電氣和技術問題。維修或更換故障零件，包括引擎、變速箱、煞車、懸吊系統和電氣系統。

• 維護服務：執行日常維護任務，例如換油、輪胎輪換、液體檢查和過濾器更換，以確保車輛以最佳性能水平運行並防止潛在的故障。

• 工具和設備的使用：利用各種工具和診斷設備，包括扳手、套筒、診斷掃描器和升降機，有效診斷問題並根據製造商規範進行維修。

• 記錄保存：保存所執行的所有服務的詳細記錄，包括使用的零件、工時和診斷結果。將資訊輸入數字或紙本系統以進行追蹤和計費。

津貼和福利

• 事假
• 個人發展機會

As a BIM Modeller, he/she has to be in-charge of the preparation of drawings using relevant software platforms; i.e. AUTOCAD, Revit, etc., develop BIM modelling, BIM execution plan & implementation, coordination of design & technical related matters with the Architect, Consultants, Clients, etc. to ensure delivery on time with an acceptable quality of works.

Roles and Responsibilities:

Prepare drawings and detailed design documents for preliminary, construction, and as-built status by using BIM Modeling, AutoCAD, Revit, etc.
Assist Project Engineers, Project Managers, etc. at all levels.
Plan all drawing requests to meet the submission deadline.
On-time delivery of all drawings, correct and accurate drawings, and maintaining soft copy of achieved drawings.
MEP/Civil and Architecture 4D & 5D BIM modeler who should be able to produce drawings and BIM models and generate construction/Shop drawings.
Generate complete Engineering – Mechanical, Electrical or Plumbing drawings/plans in Revit with minimal Engineer supervision for use in construction.
Generate complete Combined Services Drawing (CSD) and Combined Builders Works Drawings (CBWD)
Ensure all drawings and records are updated, controlled and in place throughout the duration of a construction project.
Works with our clients during the pre-construction phase to build the 3D models, 2D Shop Drawings, As Built, and Submittal drawings.
Being Familiar with authority submission would be an advantage.
Coordinate and work closely with other engineers
Work beyond regular hours to meet deadlines where necessary.
Provide regular status updates to Superiors/Principal
Continuously undertake to improve and update technical skills through self-study and/or formal coursework.
Assist in the general day-to-day operational activities and perform other duties as requested, directed or assigned.
Co-ordinate all construction/design matters between the key project stakeholders
Job Specifications/Requirements

Minimum of 2+ of years’ experience in design, drafting and BIM management on large-scale projects.
Diploma / Degree in Mechanical / Electrical / Civil / Structural / Architectural Engineering or equivalent
Knowledgeable in the most recent version of AutoCAD & Revit software platforms
Able to read and understand MEP / C&S drawings and documents
Proficient in AutoCAD and BIM Modelling
Hardworking, effective, quick, able to perform independently under minimal supervision

Perks & Benefits

• Casual dress code
• Medical insurance
• Personal leave
• Open culture
• Personal development opportunities

Job Responsibilities:

Develop business opportunities across new and existing market segments by utilizing our suite of products and services.
Achieve business targets through excellent sales and communication skills.
To perform customer research, develop and expand customer base.
Provide deep customer insights back into the Product team, ensuring deeply understand customer needs.
Collaborate with customers to co-create solutions that enhance our offerings and competitiveness.
Identify decision makers within targeted leads to begin sales process.
Be the master of your own schedule, prioritizing time spent visiting in order to meet and exceed monthly sales goal.
Demonstrate value to key stakeholders. Confidently engage different stakeholders, negotiate win-win agreements and close large deals
To carry any duties that have been assigned by the company or management.
Responsible:

Diploma/ Bachelor in Computer Science, Business or equivalent
Minimum 5 years experiences
Strong English language proficiency and effective communication skills
In-depth Retail market knowledge
Confident, convince, able to work independently

Perks & Benefits

• Casual dress code
• Medical insurance
• Personal leave
• Open culture
• Personal development opportunities

JOB DESCRIPTION

Joining the company as a trainee, you will be assigned a mentor who will work closely with you in your first 6 month as you become familiar with the role and industry. During this time, you will see first-hand what goes into ensuring a private jet charter goes off with ease. You will learn everything from how to build a successful sales list, work with HNWI and of course, how to administer a charter flight all whilst delivering service beyond expectation.

Primary Objective:

• To assist Unit Head Treasury Processing Centre to oversee the day-to-day operations in ensuring accuracy and efficiency with the objective of avoiding operational risk and losses.
• Maintain high quality customer service standards by actively promoting them within the team
• Comply with bank's policy and guidelines in cash handling practices
• Promote team work within the team to achieve a common objective

Key Responsibilities:

Stakeholders Service

• Create a good rapport with stakeholders by providing a positive stakeholders experience at all times
• Manage stakeholders’ expectations by offering the appropriate support and/or solution

Compliance

• Review existing process and adhere to Bank / Department policy and guidelines

Team Work

• Assist colleagues to achieve team goals by offering support and advice
• Encourage and promote team work within the Unit

Operations

• Assist Unit Head Treasury Processing Center to drive continuous improvement to attain operational efficiency, resource optimization and cost effectiveness;
• Ensure timely and accurate delivery of services.
• Identify operational risks and implement measures in mitigating risks to prevent financial losses to the Bank
• Institute internal control measures and implement enhancement changes in treasury operational procedures, practices and computer systems to improve process efficiency and productivity.
• Check accuracy of all accounting batch entries.

Trade Support function

• Validate source document against trades in system.
• Static data set up and maintenance
• Off premise trades monitoring
• Trades amendment / cancellation monitoring
• Handle events along trade life cycle (fixing, option exercise)
• Support new product roll out
• MAS, Risk, Financial, Quality and Control reporting

Confirmation function

• Outgoing confirmation
• Incoming confirmation
• Exception handling of mismatch

• Lead and motivate a team of IT technicians and engineers responsible for Corrective Maintenance and Preventive Maintenance activities.
• Provide guidance, mentorship, and performance feedback to team members to ensure optimal performance and skill development.
• Oversee the troubleshooting and resolution of IT infrastructure issues, including hardware, software, and network problems, ensuring minimal disruption to business operations.
• Interface with Service Managers on all Ops matters.
• Helping the Ops Director to oversee a team of Ops Leads/Engineers on system related escalation and matters pertaining to Corrective and Preventive Maintenance. 
• Rooster rotation and interface with Service Managers on escalation
• Coordinate with internal teams and external vendors to escalate and resolve complex technical issues.
• Establish and maintain preventive maintenance schedules for IT systems and equipment to minimize downtime and optimize performance.
• Implement proactive measures to identify and address potential issues before they escalate into significant problems.
• Regularly assess the effectiveness of preventive maintenance strategies and make adjustments as necessary.
• Serve as the primary point of contact for client escalations related to IT operations, ensuring timely response and resolution of issues.
• Communicate effectively with clients to understand their concerns, provide updates on the status of escalations, and manage expectations.
• Drive continuous improvement initiatives to enhance the efficiency, reliability, and performance of IT operations.
• Identify opportunities for process optimization, automation, and cost reduction to achieve operational excellence.
• Assist the Ops Director to ensure engineers are up to the job skill (certification and training)
• Laise with Sales Specialist on deals, and  downstream vendors like Cisco, Checkpoint etc.
• Involves in Tender financial assessment and Technical compliance with the Presales
• Stay updated on industry best practices, emerging technologies, and trends to inform decision-making and drive innovation.

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and 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 timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior 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.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to 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, team members, 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 maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• 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 varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure 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.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• 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.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and 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.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B 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, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B 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 Head of Department.
• 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 business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• Consistently adhere to written and verbal instructions for safe and efficient operation of plant equipment, site services management, and vehicle loading/unloading, with responsibilities varying by site.
• Propose safety and efficiency improvements within the work area, collaborating in multidisciplinary teams to prioritize and implement enhancements.
• Communicate effectively with production team members and onsite functions through verbal, email, and written channels, ensuring clarity and accuracy.
• Take accountability for personal and others' safety, adhering to site-specific safety standards, including risk assessment and incident reporting.
• Recognize the importance of attention to detail and adherence to instructions, understanding the potential consequences of oversight.
• Make routine operational decisions following established procedures, seeking guidance for non-routine decisions.
• Plan and organize work and materials for current and upcoming shifts, aligning with site logistics and production plans.
• Provide training and mentorship to new team members.
• Perform maintenance tasks and agreed-upon analytical testing as required, based on site-specific needs.
• Manage emergency situations according to established procedures, potentially participating in site emergency response activities outside regular hours.

• NITEC / Diploma in Chemical Engineering, minimum 4-5years experiences in chemical, petrochemical and oil & gas industry

Interested candidates can forward their CVs in MS Word format to connie@triton-ai.com

• Reg No. R1875181
• Triton AI Pte Ltd
• License no. 21C0661

• Gross Salary up to $6,500 with AWS + 2 months bonus
• Working location at Jurong Island
• Working Hours: 7.15am to 7.15pm (12 hours shift)

• Provide technical support for PCs, laptops, servers, Microsoft Office, collaboration tools, security, and networks to maintain high user satisfaction.
• Assist local IT in delivering first and second-line technical support, demonstrating a customer-friendly attitude.
• Communicate effectively with a diverse range of users and peer groups across different disciplines.
• Enforce IT policies and influence users to adhere to established standards.
• Keep employees informed about IT-related progress, issues, and improvements.
• Conduct root cause analysis and actively share knowledge with global colleagues.
• Support network and regional systems for process automation and local databases.
• Work on-site projects, ranging from infrastructure upgrades to core service changes.

• Degree in a related field with Cisco Associate certified (CCNA).
• Minimum 7 years of technical IT Support (level 2) experience.
• Proven strong experience in network & server experience such as Azure cloud, Windows Server 2016 and Microsoft 365.
• Good end-user support skills, including remote desktop/remote user support, manage firewall setup, and CCTV.
• Experience in managing manufacturing site control room systems and troubleshooting hardware issues.
• Experience in Applications support - Power Automate, Power Apps, and SharePoint design is an advantage.
• Ability to work effectively in a multicultural environment with IT contacts across the region.
• Demonstrating strong problem-solving skills and decision-making abilities within a complex IT network.
• Flexibility to work outside standard hours, travel, and adapt to a multicultural environment.

If you're ready to take the next step in your IT career and make a significant impact, apply now at connie@triton-ai.com

• Reg No. R1875181
• Triton AI Pte Ltd
• License no. 21C0661

• Up to $6000 + Fixed Allowances $220
• Permanent Role with AWS and Variable Bonus
• MNC Manufacturing Company located at Jurong Island

About Us: We are a rapidly expanding e-commerce platform, backed by Meta, with a unique focus on optimizing for WhatsApp and serving customers in over 100 countries. Our mission revolves around empowering small businesses globally, particularly in emerging markets across Latin America, the Middle East, and Africa.

Responsibilities:

1. Develop and execute content strategies for performance marketing initiatives.
2. Generate leads through various channels including social media, community engagement, and email/WhatsApp automations.
3. Conduct product demos to onboard new customers and ensure a smooth user experience.

Requirements:

1. Must be based in Singapore and available for in-office work two days per week, with valid work eligibility.
2. Ability to quickly adapt to new tools and technologies such as AI, SQL, automation, and analytics.
3. Proficiency in one or more languages such as Spanish, French, Arabic, or Portuguese is a significant advantage.

About the Internship: This internship offers a unique opportunity to gain insights into the dynamics of a high-velocity, product-led startup. It is ideal for aspiring entrepreneurs or individuals eager to make a significant impact in the startup ecosystem.

1. Learning and Growth: Gain valuable hands-on experience in a fast-paced startup environment, honing your skills in growth marketing, content creation, and user onboarding.
2. Mentorship: Receive guidance and mentorship from seasoned professionals in the field, providing you with insights and advice to help you excel in your role.
3. Networking Opportunities: Connect with industry experts, fellow interns, and professionals across various domains, expanding your professional network and opening doors to future opportunities.
4. Flexible Work Environment: Enjoy a flexible work arrangement with the option for in-office work two days per week, allowing for a balance between in-person collaboration and remote work.
5. Competitive Compensation: Receive a competitive internship stipend, acknowledging your contributions and commitment to the team.
6. Potential for Full-Time Opportunities: Outstanding interns may have the opportunity to transition into full-time roles within the company, contributing to its growth and success on a long-term basis.