Total 39 job vacancies by Como Lifestyle Pte. Ltd.

JOB DESCRIPTION

• Daily posting of GRN and AP Invoices into EPB
• Prepare payment for Local and Oversea suppliers
• Maintain Supplier database
• Monthly Reconciliation of suppliers SOA
• Any other duties assign by Management/HOD

JOB REQUIREMENTS

• Highly self motivated and meticulous individual
• Independent, pro-active and thrive in a dynamic, fast-paced and result-oriented environment
• Team player
• High level of integrity and maturity
• Effective communication skills
• Excellent analytical and interpersonal skills with strong problem solving capabilities
• At least G.C.E. “O” Level

JOB RESPONSIBILITES

• Reports to the Restaurant Manager
• Receive and greet guests followed by seating them accordingly.
• Maintain communication with/supports the Restaurant Manager and the GMs.
• Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety.
• Takes immediate action to resolve all complaints and issues.
• Manage the guest reservation system alongside with reservation staff.
• Adhere and enforce all restaurant rules, regulations and policies.
• In the absence of assistant or the Restaurant manager, he may serve as Manager on duty and handles opening or closing procedures.
• Conduct daily line-up with dining room staff for briefing and debriefing.
• Supervises the dining room staff and maintain uniform and service standards.
• Ensure side work is completed everyday and dining room supplies are stocked.
• Review daily specials, stations and other applicable announcements.
• Train new-hires in service standards, menu items, use of POS system and up- selling.
• Review daily and weekly events with the Restaurant Manager.

· Plans, prepares and cooks menu items as directed by the Sous / Head Chef.

· Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

· Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

· Demonstrates and instructs cooks in food preparation and cooking skills.

· Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

· Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

· Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

· Maintains a consistent understanding of food costing, sales mix and menu planning.

· Enforces controls to minimize food and supply waste and pilferage.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

· Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

· To take responsibility for contributing towards own development and attend training sessions or courses when required.

· Support safe work habits and a safe working environment at all times.

JOB DESCRIPTION

• Assists the Bar Manager in the daily operations and assigned responsibilities.
• Excellent knowledge in preparation and serving of Cocktails, spirits or non-alcoholic beverages.
• Interact with customers, take orders and serve food & beverages
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails as per recipes.
• Check customers’ identification and confirm it meets legal drinking age.
• Take customer orders and convey them to other employees for preparation.
• Arrange food to be served at bar counter when necessary.
• Ability to keep bar organised, restock and replenish bar inventory and supplies.
• Stay guest focused and nurture an excellent guest experience.
• To ensure that operational standards are met in regards to sanitation codes and laws, beverage storage, and loss prevention.
• To maintain consistency by preparing policies and standard operating procedures.

JOB RESPONSIBILITES

• Reports to the Restaurant Manager
• Receive and greet guests followed by seating them accordingly.
• Maintain communication with/supports the Restaurant Manager and the GMs.
• Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety.
• Takes immediate action to resolve all complaints and issues.
• Manage the guest reservation system alongside with reservation staff.
• Adhere and enforce all restaurant rules, regulations and policies.
• In the absence of assistant or the Restaurant manager, he may serve as Manager on duty and handles opening or closing procedures.
• Conduct daily line-up with dining room staff for briefing and debriefing.
• Supervises the dining room staff and maintain uniform and service standards.
• Ensure side work is completed everyday and dining room supplies are stocked.
• Review daily specials, stations and other applicable announcements.
• Train new-hires in service standards, menu items, use of POS system and up- selling.
• Review daily and weekly events with the Restaurant Manager.

JOB DESCRIPTION

• Work hand in hand with reservation staff & restaurant manager on table assignment and special requests.
• Greet guests in a friendly and warm manner.
• Have a good understanding of the menu and the workings of the restaurant.
• Possess extensive and correct menu knowledge.
• Be able to effectively control the host desk and communicate with customers regarding their reservation, wait times / walk in customers, etc.
• Be able to follow and monitor out times and communicate all information to the Maître D’.
• Offer appropriate seating arrangements
• Ensure the quantity of menus is sufficient to cater to the number of guests.
• Set up dining rooms and make reservation arrangements.
• Maintain clean and organised tables and work area.
• Assist take away service when necessary.
• Manage event related work including setting up tables.

JOB REQUIREMENT

• Fluent in spoken and written English. Proficiency in another language will be a plus
• Basic certification in hotel & restaurant service is desirable.
• Highly skilled in greeting guests, escorting them to tables, and providing them with menu and daily specials.
• Demonstrated ability to anticipate and address guests’ service needs.
• Substantial knowledge of the menus of bars, restaurant.
• Well-versed in answering telephones in a suitable manner
• Able to ensure special requests are lodged and passed to restaurant staff.
• Proven ability to adjust complaints of patrons and guests.
• Competent at making sure that all guest supplies are filled.

Responsibilities

• Develop safe, professional and comprehensive training programs for clients that is of high standard and integral to branding
• Lead and/or conduct private, group classes and workshops
• Design and administer appropriate programs to train and develop a pool of in-house instructors
• Assist the Operations Manager in the operations of the centre
• Achieve monthly centre target and upkeeping the service quality

Key Responsibilities:

• Prepare and serve a variety of coffee-based beverages, such as espresso, latte, cappuccino, etc., as well as other food and beverage items, including pastries and sandwiches.
• Ensure that all orders are prepared to the highest quality and presentation standards, while maintaining efficient and timely service. Maintain a clean and organized work area, including the coffee machine, espresso grinder, and other equipment.
• Provide excellent customer service, greeting customers in a friendly and welcoming manner, taking orders accurately, and ensuring customer satisfaction with their purchases.
• Operate the cash register, accept payments, and provide change to customers.
• Keep inventory of supplies and ingredients, and notify management when stock is low or expired.
• Follow company policies and procedures for food safety and sanitation, and maintain a clean and hygienic workspace.
• Perform other duties as assigned by the management team.

Requirements:

• High school diploma or equivalent.
• Previous experience as a barista or in a similar customer service role preferred.
• Knowledge of coffee brewing methods and techniques.
• Excellent customer service skills, with the ability to communicate clearly and effectively.
• Ability to work in a fast-paced, team-oriented environment.
• Flexibility to work weekends, early mornings, evenings, and holidays, as needed.
• Ability to stand for extended periods
• Knowledge of basic math skills and cash handling procedures.
• Ability to learn and follow food safety and sanitation procedures.

JOB RESPONSIBILITES

• Reports to the Restaurant Manager
• Receive and greet guests followed by seating them accordingly.
• Maintain communication with/supports the Restaurant Manager and the GMs.
• Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety.
• Takes immediate action to resolve all complaints and issues.
• Manage the guest reservation system alongside with reservation staff.
• Adhere and enforce all restaurant rules, regulations and policies.
• In the absence of assistant or the Restaurant manager, he may serve as Manager on duty and handles opening or closing procedures.
• Conduct daily line-up with dining room staff for briefing and debriefing.
• Supervises the dining room staff and maintain uniform and service standards.
• Ensure side work is completed everyday and dining room supplies are stocked.
• Review daily specials, stations and other applicable announcements.
• Train new-hires in service standards, menu items, use of POS system and up- selling.
• Review daily and weekly events with the Restaurant Manager.

· Plans, prepares and cooks menu items as directed by the Sous / Head Chef.

· Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

· Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

· Demonstrates and instructs cooks in food preparation and cooking skills.

· Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

· Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

· Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

· Maintains a consistent understanding of food costing, sales mix and menu planning.

· Enforces controls to minimize food and supply waste and pilferage.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

· Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

· To take responsibility for contributing towards own development and attend training sessions or courses when required.

· Support safe work habits and a safe working environment at all times.

JOB DESCRIPTION

• Work hand in hand with reservation staff & restaurant manager on table assignment and special requests.
• Greet guests in a friendly and warm manner.
• Have a good understanding of the menu and the workings of the restaurant.
• Possess extensive and correct menu knowledge.
• Be able to effectively control the host desk and communicate with customers regarding their reservation, wait times / walk in customers, etc.
• Be able to follow and monitor out times and communicate all information to the Maître D’.
• Offer appropriate seating arrangements
• Ensure the quantity of menus is sufficient to cater to the number of guests.
• Set up dining rooms and make reservation arrangements.
• Maintain clean and organised tables and work area.
• Assist take away service when necessary.
• Manage event related work including setting up tables.

JOB REQUIREMENT

• Fluent in spoken and written English. Proficiency in another language will be a plus
• Basic certification in hotel & restaurant service is desirable.
• Highly skilled in greeting guests, escorting them to tables, and providing them with menu and daily specials.
• Demonstrated ability to anticipate and address guests’ service needs.
• Substantial knowledge of the menus of bars, restaurant.
• Well-versed in answering telephones in a suitable manner
• Able to ensure special requests are lodged and passed to restaurant staff.
• Proven ability to adjust complaints of patrons and guests.
• Competent at making sure that all guest supplies are filled.

JOB DESCRIPTION

• Assists the Bar Manager in the daily operations and assigned responsibilities.
• Excellent knowledge in preparation and serving of Cocktails, spirits or non-alcoholic beverages.
• Interact with customers, take orders and serve food & beverages
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails as per recipes.
• Check customers’ identification and confirm it meets legal drinking age.
• Take customer orders and convey them to other employees for preparation.
• Arrange food to be served at bar counter when necessary.
• Ability to keep bar organised, restock and replenish bar inventory and supplies.
• Stay guest focused and nurture an excellent guest experience.
• To ensure that operational standards are met in regards to sanitation codes and laws, beverage storage, and loss prevention.
• To maintain consistency by preparing policies and standard operating procedures.

JOB DESCRIPTION

1. Beverage Program Development:Develop and update the bar menu, incorporating creative and unique cocktails, wines, beers, and non-alcoholic beverages.
   Stay updated with industry trends, new ingredients, and emerging techniques to continuously enhance the beverage offerings.
   Collaborate with the management team to set pricing strategies and achieve financial objectives.
   Conduct regular tastings and evaluations to maintain consistency and quality of beverages.
   
2. Bar Operations Management:Ensure smooth and efficient bar operations, including opening and closing procedures, inventory management, and cash handling.
   Monitor and maintain stock levels of spirits, wines, beers, mixers, garnishes, and other bar supplies.
   Implement effective systems for stock rotation, storage, and waste reduction to maximize profitability.
   Oversee the maintenance and cleanliness of the bar area, equipment, and glassware.
   Ensure compliance with all applicable laws, regulations, and licensing requirements related to alcohol service.
   
3. Leadership and Training:Lead and inspire the bar team, providing guidance, training, and ongoing development opportunities.
   Conduct regular staff meetings to communicate updates, share knowledge, and address concerns.
   Foster a positive and collaborative work environment, promoting teamwork and a strong service-oriented culture.
   Set performance standards, provide regular feedback, and conduct performance evaluations.
   Handle any staffing issues, such as scheduling, hiring, and disciplinary actions.
   
4. Customer Service:Interact with customers in a friendly and professional manner, creating a welcoming and engaging bar experience.
   Maintain an extensive knowledge of beverages, including ingredients, flavor profiles, and pairing recommendations.
   Assist customers in selecting beverages, providing recommendations, and offering personalized service.
   Handle customer inquiries, concerns, and complaints promptly and with exceptional care.
   Continuously strive to exceed customer expectations and enhance the overall guest experience.
   
5. Safety and Compliance:Ensure compliance with all health, safety, and sanitation standards to maintain a clean and safe bar environment.
   Train staff on responsible alcohol service, recognizing signs of intoxication, and handling difficult situations.
   Monitor and enforce age restrictions and legal drinking age requirements.
   Stay updated with local alcohol regulations and ensure adherence to all licensing requirements.
   

Qualifications:

• Proven experience as a Head Bartender or similar role in a high-volume bar or upscale establishment.
• Well-versed in English.
• Extensive knowledge of mixology, spirits, wines, beers, and non-alcoholic beverages.
• Strong leadership skills, with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills for interacting with customers and staff.
• Ability to multitask, prioritize, and work well under pressure.
• Exceptional attention to detail and organizational abilities.
• Proficient in bar operations, including inventory management, cash handling, and POS systems.
• Knowledge of health, safety, and sanitation standards related to bar operations.

JOB RESPONSIBILITES

• Reports to the Restaurant Manager
• Receive and greet guests followed by seating them accordingly.
• Maintain communication with/supports the Restaurant Manager and the GMs.
• Inspect dining room, table settings, chairs, floors, proper maintenance, cleanliness and safety.
• Takes immediate action to resolve all complaints and issues.
• Manage the guest reservation system alongside with reservation staff.
• Adhere and enforce all restaurant rules, regulations and policies.
• In the absence of assistant or the Restaurant manager, he may serve as Manager on duty and handles opening or closing procedures.
• Conduct daily line-up with dining room staff for briefing and debriefing.
• Supervises the dining room staff and maintain uniform and service standards.
• Ensure side work is completed everyday and dining room supplies are stocked.
• Review daily specials, stations and other applicable announcements.
• Train new-hires in service standards, menu items, use of POS system and up- selling.
• Review daily and weekly events with the Restaurant Manager.

JOB RESPONSIBILITES

• Assists Service Leaders in organising table seating
• Serve water and refill glasses as and when needed
• Setup, breakdown the restaurant.
• Setup, clear and help maintain tables
• Complete opening and closing sidework.
• Possess extensive and correct knowledge of menu and non-menu items, their ingredients.
• Maintain side stations stocked and clean
• Assist in cleaning up spills and table cleanliness
• Ensured the timely delivery of food / beverage orders
• Handle basic customers’ queries