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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Sofitel Singapore Sentosa Resort and Spa

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

· Assist in the setup and preparation of F&B outlets for service, ensuring cleanliness and organization.

· Welcome and seat guests, providing courteous and prompt service throughout their dining experience.

· Learn and adhere to standard operating procedures for F&B service, including table-side etiquette, order-taking, and upselling techniques.

· Assist with inventory management, including stocking supplies and maintaining par levels of F&B items.

· Support banquet and event operations as needed, including setup, service, and breakdown.

· Handle guest inquiries and concerns professionally, escalating issues to supervisors as necessary.

· Collaborate with team members to maintain a positive and productive work environment.

RAFFLES SENTOSA SINGAPORE

Job Description

JOB SUMMARY

Reporting to the Manager on Duty, the F&B Supervisor will be responsible for delivering a seamless and delightful dining experience for our guests.

What you will be DOING:

Floor Service

· Familiarise with the restaurant set-up and all the food & beverage items on the menu and/or on-going promotions.

· Perform pre-operation and side station preparation and organisation.

· Greet and seat guests proactively.

· Present guests with the menu and inform them about any specials of the day, promotions and/or menu changes, etc.

· Provide suggestions and/or promote signature items and/or on-going promotions.

· Take orders from the guests and to take note of any special requirements.

· Key order into POS system and ensure all special requirements are captured and communicate clearly with the kitchen team if needed.

· Coordinate with the kitchen team to ensure prompt and smooth items delivery.

· Serve the items as per the course of order.

· Be attentive and alert to guests needs to ensure proactive service delivery at all times.

· Close the bills accurately and promptly.

Guest Relations

· Attend to guests’ queries, needs and other special requests professionally and promptly.

· Check on guests’ dining experience discreetly and when appropriate.

· Encourage guests to share dining experience feedback in all feedback channels.

· Take ownership of any feedback received and seek assistance if necessary to ensure prompt follow-up with guests and ensuring their satisfaction.

· Thank and bide fond farewell to guests.

General

· Supervise and coach F&B Captains assigned to station

· Perform general housekeeping and basic cleaning of the restaurant as directed.

· Observe all brand/operating standards and/or LQA.

· Practise food safety and hygiene in accordance to required standards.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to reporting manager immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· GCE ‘O’ level / Certificate in Hospitality or equivalent

· Minimum 2 years of hospitality experience.

· Possess positive service mindset and attitude

· Friendly and cheerful disposition

· Good communications skills and enjoy interacting with people

· Ability to work independently and take initiative

· Good personal presentation and grooming

· Flexible with working days and hours including weekends and public holidays

ALLIED SEARCH PTE. LTD.

ALLIED SEARCH PTE. LTD is a leading recruitment firm focusing on permanent placements in the context of talent acquisition.

Job Description

• Dynamic & Supportive Work Environment

• Good Career Exposure

• Reputable Organization in F&B

As a Management Trainee (F&B) you will be responsible for the following duties:

• Provide support in daily operations and carry out assigned duties promptly and accurately.

• Assist the Manager in overseeing smooth store operations and managing financial transactions.

• Lead and guide team members during shifts to ensure effective performance.

• Work alongside the team to deliver excellent customer service and maintain high standards of food and beverages.

• Ensure adherence to operational procedures, company policies, and regulatory requirements.

• Maintain and update records, documentation, and operational reports.

• Interact with customers to gather feedback on service quality and overall experience.

• Serve as a communication bridge between staff and management to facilitate smooth operations.

Requirements:

• Min Degree or equivalent.

To apply, simply click on the ‘’apply’’ button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG

We regret to inform that only shortlisted candidates will be notified.

ALLIED SEARCH PTE. LTD.
EA LICENSE : 19C9777

Koufu Pte Ltd

“Koufu” refers to the Chinese belief that it is one’s good fortune to feast on good food, therefore "mouth fortune".

Job Description

ABOUT THE ROLE:

Reporting to the Area Manager, the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of food courts, from the exterior façade to the internal hygiene, inventory control, profitability and operation efficiency.

DUTIES AND RESPONSIBILITIES:

Operations

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Provide development plans to team members in accordance with the company's KPI.
• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.
• Responsible for the collection of monthly stall rentals.
• Propose activities according to market needs.
• Provide yearly sales budget proposals for the outlet.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing and recommending suitable food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct daily roll calls, weekly and monthly outlet’s meeting
• To plan and carry out M&E works according to schedule.

Administration

• Planning work schedule of the team.
• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Area Manager.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks
• Extensive classroom training & on-the-job training will be provided to ensure new joiners’ learning and exposure to the company.

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 3 years’ experience in Food Court operation
• Bilingual in both English and Mandarin (written and spoken) to liaise with English and Chinese-speaking stakeholders
• Able to work on weekends and Public Holidays
• Ability to foster positive working relationships
• Strong leadership quality with excellent analytical and decision-making skills
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

LOCATION / OTHERS:

• 6 days work week, non-rotating shift
• Working environment: Food Court/Coffee Shop

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The position is responsible for assisting the Director of Housekeeping in the overall management and strategy enactment of the Housekeeping Department.  The focus of this position is to handle the day to day flawless operation of rooms cleaning, public areas as well as laundry.

Primary Responsibilities 

Manages The Day To Day Housekeeping Operation Of Rooms, Public Areas And Laundry.

• Oversees the daily operation of rooms cleaning as well as turndown operation from room assignment to assignment handover.

• Directly supervises the Housekeeping team and is responsible for their daily assignment of tasks and projects.

• Oversees the daily operation of public areas with focus on daily task assignments and preventive maintenance plans.

• Oversees the daily operation of laundry ensuring uniforms as well as linen sorting out, delivery and returns are executed in a timely and effective manner.

• Acts as DOHK during his/her extended absences as tasked by him/her or by EAM Rooms.

• Identifies and communicates daily to the DOHK of any operational, product or guest related concerns, presents suggestions and solutions that impact guests, expenses and productivity.

• Helps maintain departmental standards related to impeccable cleanliness and personalised service to residents and guests in all areas impacted by Housekeeping.

• Ensures maximum efficiency and consistency by means of ongoing, thorough inspections and audits of suites and corridors, public spaces and back of the house.

• Performs daily audits through documented checklists of all areas as assigned by DOHK following Forbes, LQA and locally implemented criteria. Performs inspections and walkthroughs along with direct reports of their respective circles of influence.

• Leads with a hands approach on supervision, constructive recommendations, clear communication and prompt follow up; enforces the hotel’s rules and regulations and departmental policies and procedures.

• Assists with interviewing, selecting and training of new colleagues. Monitors and record their progress and productivity. Ensures training hours are executed as directed by People & Culture team and DOHK.

• Handles minor performance challenges and supports DOHK with appropriate documentation and counselling for all Housekeeping colleagues.

• Finalises, approves daily and weekly rosters, staffing levels, vacation and holiday schedules in accordance with forecasted occupancy and business needs, maintains and updates attendance records.

• Completes performance evaluations for direct reports, makes recommendations for promotions, salary increases and transfers.

• Monitors ongoing verbal and written communication between shifts to ensure thorough and complete handover.

• Reviews and analyses entries in Raffles Service log book and supervises key control.

• In charge of daily ongoing and scheduled communications with associated departments through established channels regarding necessary information related to room status, group arrivals, top VIPs, special projects, out of order rooms and repair requirements.

• Works hand on hand with Butler team for a flawless handling of Lost and Found. Manages physical inventory of Lost and Found item following SOP.

• Participates in, daily and periodic departmental communication meetings and training sessions with all levels of colleagues. Assists DOHK with post minutes and keeping training records.

• Makes sure established par stocks for room linen, uniforms, guest loan items and guest supplies are on-hand and controls consumption. In control of daily, weekly, monthly inventories and reports any discrepancies to the DOHK.

• Liaises with outside contractors pertinent to information issued by the department head, appraises the quality and reliability of their contribution and makes recommendation for or against renewal of contracts.

• Assists DOHK to prepare financial analysis, departmental reports and budgets, design worksheets, documents and master lists as directed.

Provides An Experience That Exceeds Residents’ And Guests’ Expectations

• Analyses and responds to guest feedback to ensure that guest satisfaction is exceeded. Committed to continuously improve the quality of products, services and performance of team members.

• Resolves guest complaints in a sensitive, timely and appropriate manner in order to maintain the highest level of guest satisfaction and quality.

• Gathers guests’ feedback through daily interactions with guests and shares this feedback whenever relevant in a timely manner.

• Responsible for enhancing the product and services that is presented to the guest.

• Recommends and proposes changes to the product and its services based on market research and current trends.

• Supports the DOHK in leading the Housekeeping team with a Heartist® approach.

Management And Leadership Of The Housekeeping Team

• Plans for future needs and conducts recruitment in line with company guidelines.

• Conducts training needs analysis for housekeeping colleague and ensures training programs are designed and implemented to meet these needs.

• Conducts probation and annual appraisals in line with hotel guidelines.

• Develops talent for growth management performance issue.

• Supports DOHK to coach, counsel and discipline colleagues to enhance performance.

• Establishes a productive work schedule that is in line with local labour laws.

• Supports the Housekeeping Team to be consistent in service, use a collaborative, enabling leadership style and have regular team meetings.

• Drives constant service and system improvement.

• Executes effective and consistent one on one with direct reports with mentorship and development in mind.

• Ensures that colleagues are aware of all Fire and Evacuation procedures as well as health and safety requirements.

• Ensures effective work processes in the department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Follows sustainable procedures and practices that actively support Accor’s Corporate Social Responsibility program.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.

• Well-groomed and dressed following the property and company guidelines.

• Develops own knowledge and skills to grow as a business partner and leader.

• Ensures colleagues are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

• Analyses and responds to guest talent satisfaction information; gives a positive commitment to continuous improvement of product and performance.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge And Experience

• Diploma or Degree preferably in hospitality or related field.

• Minimum 7 years in industry experience with minimum 5 years in middle management positions.

• Experience in luxury hotel/resort.

Competencies

• Oral and written fluency in English. Ability to converse in other languages is an advantage.

• Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.

• Exercises sensitivity and discretion when dealing with guests and colleagues issues and constantly improve the guest service experience.

• Confidently able to resolve problems and make decisions.

• Adaptable to multicultural guest needs, works with diverse cultures.

• Leadership skills developed – collaborative, enabling, and entrepreneurial.

• Career focused, wanting to grow and develop, self-driven.

• Sense of urgency and able to set priorities.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Supervisor – New Deli Concept by the Marcy’s and Pleasure Craft Group Team
Lead the Floor, Set the Rhythm

We’re looking for a Supervisor to help lead daily service at our upcoming CBD deli concept. This role is for someone who enjoys being hands-on—supporting the team, keeping service flowing, and making sure both guests and staff feel looked after.

You’ll be instrumental in setting standards, especially during the opening phase.

• Overseeing daily front-of-house operations during lunch service

• Supporting and guiding the service team on shift

• Ensuring smooth guest flow and efficient service

• Handling guest feedback with confidence and care

• Assisting with training, onboarding, and daily setup

• Maintaining service standards and team morale

✔ Daytime hours only – no late nights
✔ A key role in an opening team
✔ Support from experienced operators
✔ Clear systems and room to grow
✔ Daily staff meal and a positive team culture

💬 Confident, calm, and good with people
🧩 Organised and detail-oriented
⚡ Comfortable leading by example
🍽️ Experienced in hospitality and ready for more responsibility

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Assistant Manager – New Deli Concept by the Marcy’s and Pleasure Craft Group Team 🌞📋
Help Build Something from the Start

We’re hiring an Assistant Manager to support the launch and daily running of our new lunch-only deli concept in the CBD.

This is a role for someone who enjoys structure, leadership, and being part of the bigger picture—while still staying close to the floor and the guests.

• Supporting the Head Chef in daily operations

• Overseeing service flow, staffing, and guest experience

• Assisting with scheduling, training, and performance management

• Helping maintain quality, cleanliness, and consistency

• Acting as a point of contact for guests and the team

• Playing a key role during the opening and growth phase

✔ Daytime hours only for now– lunch-focused concept
✔ A leadership role in a brand-new opening
✔ Supportive management and clear expectations
✔ Career development as the concept evolves
✔ Daily staff meal and a strong team culture

🧠 Thoughtful, organised, and people-focused
👊 Confident supporting and leading a team
🍴 Passionate about hospitality and food-led concepts
🌱 Excited to grow with a new brand from day one

Marcys Restaurant Pte Ltd

Marcy’s is a bustling 60-seater Seafood bistro situated in a prime location along Duxton Rd. We are a dynamic group of individuals with a passion for genuine hospitality. We believe that true hospitality begins at home and we want to ensure that all staff feel a strong sense of belonging with a company that truly cares.

Job Description

Chef de Partie – New Deli Concept by the Marcy’s and Pleasure Craft Group Team
Something New Is Coming to the CBD

We’re opening a brand-new deli concept in the heart of the CBD—and we’re looking for a Chef de Partie to be part of it from the very beginning.

This is a lunch-focused deli, built around delicious, thoughtful sandwiches and comforting dishes, done properly. Simple food, executed with care, flavour, and personality. No late nights, no fluff—just great produce, strong systems, and a team that’s excited to build something special.

If you enjoy cooking food people genuinely crave, and want to be part of a concept that values pleasure, pace, and pride in craft, this one’s for you.

This concept comes from the team behind Marcy’s—a group known for taking familiar ideas and giving them soul. Our new deli will follow the same philosophy: approachable food, done exceptionally well, in a space designed for the everyday rhythms of the city.

We’re building a place people return to weekly—not for hype, but because it’s consistently good.

As Chef de Partie, you’ll play a key role in shaping daily kitchen operations and setting standards from day one.

• Execute deli-style dishes and sandwiches with precision and consistency

• Support menu development, prep systems, and kitchen flow

• Maintain high standards of cleanliness, organisation, and food safety

• Work closely with the Head Chef and opening team during launch

• Contribute ideas and improvements as the concept evolves

• Thrive in a fast-paced lunch-only service environment

✔ Daytime hours only – lunch service (for now)
✔ A chance to be part of an opening team from the ground up
✔ Clear systems, focused menus, and a well-structured kitchen
✔ A supportive, energetic team that enjoys what they do
✔ Room to grow as the concept expands
✔ Competitive salary, based on experience

🍴 A solid CDP with good fundamentals and pride in execution
⚡ Someone calm, organised, and comfortable with volume
💡 Curious, proactive, and excited to build something new
👊 A team player who values consistency and craft
🥪 Someone who understands that simple food done well is never simple

Upstairs at Mag's Pte Ltd

Job Description

Company Overview / Employee Value Proposition

We are the holding company for Mag's Wine Kitchen, a French restaurant in operation since 1996. We moved our operations to Keong Saik Road after 23 years in the Boat Quay area. In 2025, we relocated to 82 Neil Road with a fresh approach to serving progressive Wafu cuisine.

Job Summary

We are seeking a passionate hospitality team player with at least 2 years of restaurant experience who wants to deepen their knowledge of wines and contribute to smooth restaurant operations.

Responsibilities

• Collaborate with team members to maintain efficient restaurant operations that support both front and back of house activities
• Deliver consistent, high-quality customer service to enhance guest satisfaction
• Support daily restaurant functions by managing tasks that ensure smooth service flow and operational readiness
• Apply knowledge of wines to assist in service and contribute to customer experience

Required competencies and certifications

• Minimum 2 years of experience working in a restaurant

Upstairs at Mag's Pte Ltd

Job Description

Company Overview / Employee Value Proposition

We are the holding company for Mag's Wine Kitchen, a French restaurant in operation since 1996. Wemoved our operations to Keong Saik Road after 23 years in the Boat Quay area. In 2025, we relocated to 82 Neil Road with a fresh approach to serving progressive Wafu cuisine.

Job Summary

Join our team to grow your knowledge and skills in wines and hospitality. We value a positive attitude and adaptability as you learn and contribute to our restaurant’s success.

Responsibilities

• Demonstrate eagerness to learn about wines and hospitality to support daily restaurant operations
• Adapt to new tasks and processes to meet the evolving needs of the restaurant
• Collaborate with team members to maintain smooth service and customer satisfaction
• Show a positive and proactive attitude to contribute to a supportive work environment

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1390912]

Responsibilities:

• Prepare and serve drinks while delivering exceptional customer service.
• Use advanced mixology skills to craft and recommend high-quality cocktails.
• Maintain top standards in beverage preparation, presentation, and taste.
• Engage with guests to understand preferences and enhance their experience.
• Handle transactions, monitor inventory, and support the bar’s overall ambiance.
• Demonstrate strong knowledge of the beverage menu and products.

• 1–3 years of relevant experience; candidates with additional experience will be considered for a senior role.
• Creative in terms of creating and improving the range of bar drinks.
• Extensive knowledge of mixing, garnishing, and serving drinks.
• Prior experience working in a preopening team would be advantageous.
• Comfortable with flexible work hours including shifts, split shifts, weekends & PH.
• Hold a valid food hygiene certification.

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1390913]

Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes.
• Minimize waste and maximize thorough usage of food through proper and well-organized storage.
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes.
• Ensure adherence to standards and procedures.
• Maintain the highest standards of kitchen and food hygiene at all times.
• Ensure safe and proper use of equipment at all times and provide guidance to other team members.
• Any other duties as assigned by the Reporting Manager.

• At least 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine.
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ, or Chopper and general culinary functions.
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP).
• Comfortable with flexible work hours including shifts, split shifts, weekends & PH.
• Hold a valid food hygiene certification.

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1069090]

Responsibilities:

• Oversee daily restaurant operations for efficiency and performance.
• Lead, coach, and develop staff to deliver excellent service; conduct regular roll calls and performance monitoring.
• Ensure food preparation, service speed, and product quality meet company standards.
• Manage POS/ordering systems and train staff accordingly.
• Plan rosters, maintain SOPs, and ensure appropriate staffing levels within budget.
• Conduct monthly stock checks, replenish inventory, and manage maintenance of standards.
• Prepare and submit monthly performance and administrative reports to the corporate office.

• Minimum 6 years of experience in the F&B industry with restaurant management experience.
• Experience in managing/overseeing kitchen activities is strongly preferred.
• Willingness to work shifts, weekends, and public holidays.
• Experience in a Japanese cuisine restaurant is an added advantage.

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 632116]

Responsibilities:

• Support the Restaurant Manager in daily outlet operations, including taking orders, cashiering, consolidating daily sales, attending to phone calls, and serving food and beverages.
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
• Handle outlet administrative duties and submit all necessary records and paperwork to the corporate office on time.
• Conduct staff training and monitor staff performance.
• Enforce discipline and ensure proper conduct of all staff, creating a high level of morale among the team.
• Conduct monthly stock checks of all inventories.
• Schedule staff shifts.
• Perform any other duties as assigned.

• Minimum 3 years of experience as a Restaurant Manager in the F&B industry.
• Experience managing around 20 staff members or more.
• Willingness to work shifts, weekends, & PH.
• Possession of a Hygiene certificate.
• Working experience in a Japanese cuisine restaurant is an added advantage.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The position creates and maintains reservation sales strategies to achieve revenue goals and achieve highest level of guest and employee satisfaction. 

Primary Responsibilities

Brand Stewardship 

• Embody the Raffles identity as a custodian of tradition, elegance, and innovation. 

• Ensure every guest encounter reflects the hotel’s positioning as a global icon of luxury hospitality. 

Revenue & Loyalty Impact 

• By delivering exceptional service, the Raffles Service Manager directly influences repeat business, guest loyalty, and positive brand reputation. 

• Supports optimization of forecasts and budgets by aligning service delivery with commercial goals  

Provides Experiences that Exceeds Guest Expectations

• Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities. 

• Is well versed with the preference of the regular guests and provides them with the consistent service anticipating their needs in advance. 

• Leads a Heartist® approach to guest experience/service with the Raffles Service team. 

• Focuses on the reservation experience for LCAH members. 

• Supports the Raffles Service tean to achieve upsell goals in various revenue streams. 

Ensures Reservations Quality

• Ensures Raffles Service call quality meets Forbes, LQA or any other industry or Raffles Corporate set reservation call benchmarks.  

• Nurtures and trains Raffles Service teams to meet and exceed service standards based on agreed call quality benchmarks.  

• Monitor daily operations, ensuring standards of excellence are met in every touchpoint of the guest journey 

Management and Leadership of the Reservations Team

• Provides continuous leadership, motivation, training and support to the team. 

• Recruits and trains members of Raffles Service team. 

• Monitors Raffles Service Agents' productivity on a daily basis and conducts weekly test calls. 

• Uses quarterly performance reviews to identify and develop talent. 

Involvement in Wider Job Function Actions / Relationships

• Prepares the set-up of operations systems, guidelines for daily operations and standard operating procedures. 

• Plans and schedules the manpower, colleague development, welfare, morale and training. 

• Conducts and attends relevant meetings. 

• Controls room inventory of the hotel. 

• Provides recommendations to the Management that will help to maximise revenue of the hotel. 

• Handles all VIP requests and reservations received from Executive Office. 

• Supports the Director of Revenue Management with the annual marketing plan and budget preparation. 

• Optimizes efficiency and work processes for the team in exploring new technology to ensure Raffles Service team skillsets are upgraded and future-proof.  

• Understands and manages the reservation distribution system. 

• Manages the hotel booking engine and the third party websites. 

• Supports hotel’s CSR and sustainability programs. 

• Ensures service standards and individual performance are aligned with Accor Values. 

• Performs any other duties and responsibilities that may be assigned. 

Candidate Profile

• Minimum Degree holder or equivalent. 

• Previous experience in Opera Property Management system is an asset.  

• Understanding of Revenue Management processes. 

• Knowledge and experience of relevant software applications – spreadsheets, word processing and database management.  

• Minimum 5 years of relevant experience in the hotel industry.  

• Strong interpersonal skills with ability to communicate with all levels of employees. 

• Confidently able to resolve problems and make decisions. 

• Strikes to constantly improve guest service experience. 

• Service oriented with an eye for details. 

• Ability to work effectively and contribute to the team. 

• Flexible. 

• Displays initiative and creativity. 

• Ability to work under pressure. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Accor Lounge

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

• Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. We are seeking a proactive and service-oriented Food & Beverage Supervisor to oversee daily food and beverage operations within the lounge, providing leadership and support to the service team, ensuring smooth and efficient guest service and maintaining high standards of quality and safety.
  

Key Responsibilities

• Supervise and support Food and Beverage Executives and staff during shifts.

• Ensure buffet and service areas are maintained according to brand and hygiene standards.

• Monitor guest satisfaction and respond to requests or complaints professionally and promptly.

• Facilitate communication between kitchen, service team, and management for operational efficiency.

• Assist in staff training and development to meet service standards.

• Organize shift schedules and delegate tasks to ensure coverage and service quality.

• Support inventory control and report on supplies and operational needs.

• Assist with administrative tasks such as logging incidents and preparing reports.

Qualifications

• Minimum 2 years experience in food and beverage operations at a supervisory experience

• Strong leadership and interpersonal skills.

• Effective communicator and problem solver.

• Ability to motivate and coach service team members.

• Skilled in multitasking and working under pressure.

• Ability to work under pressure in a fast-paced environment.

• Flexibility to work shifts, weekends, and public holidays.

• Knowledge of food safety and hygiene standards.

Additional Information

• 5 day work week

• 44 hours per week

• Eligible for overtime allowances

• Morning and afternoon shift on rotational basis OR permanent night shift

• Uniform and training provide

• Group medical and insurance coverage

• Travel-related perks

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

Chip Bee Bistro is a new casual-dining concept by High Note Hospitality Group. We’re a space for warmth, creativity, and genuine connections—built on authenticity, artistic curiosity, and old-school hospitality meets grown-up bistro life.

What We’re Looking For

You’re a natural leader who thrives in service, not just once guests arrive, but before they walk in. You care deeply about service standards and team cohesion. And you don’t mind the heat—fast pace is your fuel, and empathy is your default setting.

Role & Responsibilities

• Oversee and manage a dedicated dining section, ensuring every shift runs smoothly

• Mentor and support servers and junior staff with calm, clear communication

• Act as the escalation point for VIPs, special requests, and operational hiccups

• Support consistency in service quality—even during peak periods or unpredictable nights

• Collaborate closely with floor leadership and kitchen to orchestrate seamless guest experiences

• Show up with genuineness and emotional intelligence: read a room, anticipate needs, and adapt on the fly

What You Bring

• Experience as a server, section lead, or equivalent front-of-house role.
• Confident communication and service presence, with strong emotional intelligence.
• An organised yet flexible approach, able to coordinate while adapting to change.
• A calm demeanour under pressure and a genuine love for hospitality.
• Passion for teamwork and a mindset of continuous improvement.

What We Offer

• A seat at the table in a close-knit team where individuality is celebrated.
• Training and mentorship in a values-led hospitality environment.
• Opportunities to grow in a fast-moving, creative company.
• Staff perks, professional development workshops, and a frontline role in shaping our service DNA.

The Village Hotel

Job Description

Responsibilities:

• Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.
• Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members’ conduct and job performance and to project a positive corporate image to guests.
• Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.
• Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs’ arrival.
• Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.
• Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues with the Security Department.
• Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.
• Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.
• Conduct spot checks on outlets in the absence of the Outlet Manager.
• Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.
• Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

Requirements:

• Minimum a Diploma holder with at least 5 years’ experience in a similar capacity.
• Demonstrated strong business acumen, effective leadership skills, and a proven track record of driving results with teams.

The Village Hotel

Job Description

Responsibilities:

• Create positive and memorable guests’ experiences within the hotel lobby and reception area.
• Collaborate closely with the Assistant Manager to provide courteous and efficient services to guests. Responsively and tactfully address guest complaints, requests, and enquiries.
• Maintains comprehensive and accurate knowledge of guests’ arrivals, events, amenities, outlets, and general information.
• Maintains close communication with Concierge, Reception, Bell Counter, and Front Office Cashier regarding guest arrivals and departures.
• Ensure efficient and courteous service in baggage and transport handling as well as general enquiries.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements:

• Minimum completion of PSLE or its equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communication skills.
• Those without experience are welcome to apply.

The Village Hotel

Job Description

Responsibilities:

• Collaborate closely with the Assistant Manager to ensure courteous services are provided to all hotel guests in a timely manner. Responsively and tactfully address guest complaints, requests, and enquiries.
• Understanding the guests’ preferences to ensure that services offered meet their needs.
• Stay well-informed about the hotel facilities and functions as well as be updated on all tourist-related information.
• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements:

• O Levels or equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communications skills.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

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

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability 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 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 members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

Vista F & B Services

Job Description

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Vista F & B Services

Job Description

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Vista F & B Services

Job Description

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

Responsible to meet, make introduction and ensure that all arrangement and requirements are gathered with the customer prior to event. Read and analyse Banquet Event Order in order to gather customer’ requirements, determine proper set up, buffet, audio visuals, time line and also give attention to any special customer needs.

STRATEGIC PLANNING

• Work closely with the team to establish clear, identifiable and achievable sales targets
• To work out the sales strategies and growth plans in line with the BOD’s revenue and profit targets set in business plan
• To develop and manage budgets required to meet sales goals
• To develop sales strategies and set realistic and achievable targets for all brands
• Identify key market segments and implement strategies for each market segment for revenue growth
• Establish new accounts for the Group
• Oversee day to day events/ routine work requirement
• Market research and analysis on rates/packages
• Staff Performance Tracking, ROA Planning (Route of Advancement)

MARKETING

• To effectively craft out the brand identity and brand values for individual brand amend steer it in the right direction
• To work with the team to hit the P&L set by the BOD
• To decide on appropriate marketing strategies within budget to meet the sales goals set by the BOD
• To work with Marketing on all collaterals of marketing needs and packaging of the products
• To have effective sales measures should sales fall below target for the month
• To develop at least 3 campaigns for each brand per year
• To supervise a team of marketing managers to meet the marketing objectives within the marketing budget given

Any other jobs or duties assigned by the management from time to time.

Job Requirements

• Diploma / Degree in Hotel Management, Food & Beverage or equivalent
• Have at least 2 years of Supervisory experience in Banquets, Catering Sales or Catering services with knowledge of Profit and Loss statements, food and wine pairing and menu composition
• Proficient in handling wedding events is preferred
• Demonstrated ability to interact with customers, employees and vendors
• Possesses good problem solving and leadership skills
• Fluent in English and Mandarin (to be able to liaise with Mandarin speaking associates)

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Descriptions

• To come up with a new dish every 3 months
• Responsible for taking charge of quality of new dishes
• Impart skills and knowledge of new dishes created to the appointed outlet chef
• Ensure proper SOPs and HACCP standards are carried out
• Maintain food quality and safety standards
• Ensure proper maintainence of the kitchen within each outlet
• Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences
• Communicating with staff members to coordinate menu planning and preparation for special events
• Developing menus that meet budget requirements and are appealing to customers
• Ensure all activities conform to HACCP and AVA guidelines

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

KSS Solutions Services Pte Ltd

Job Description

We are seeking an experienced and talented Sou Chef/Junior Sou Chef to join our vibrant team at KSS Solutions Services Pte Ltd in the Orchard Central Region. You will be responsible for overseeing the kitchen operations, ensuring the highest standards of food quality and customer service. Prior experience in Putian Chinese Cuisine a plus.

• Manage and coordinate kitchen staff to ensure efficient and timely meal preparation

• Develop and refine menu items, ensuring they are fresh, creative and aligned with the restaurant's culinary vision

• Maintain strict food safety and hygiene standards throughout the kitchen

• Monitor inventory levels and liaise with suppliers to order necessary ingredients

• Provide guidance, training and mentorship to junior kitchen staff

• Collaborate with the management team to identify opportunities for process improvements and cost savings

What we're looking for

• Minimum 3-5 years of experience as a Sou Chef/Junior Sou Chef in a high-volume restaurant.

• Formal culinary training and/or certification, with a strong understanding of food preparation techniques and flavour profiles

• Excellent time management and organisational skills, with the ability to multi-task and work well under pressure

• Strong leadership and mentorship skills, with the ability to motivate and develop a team

• A keen eye for detail and a commitment to maintaining the highest standards of food quality and presentation

• Excellent communication and interpersonal skills, with the ability to work collaboratively with the broader team

INITIA PTE. LTD..-

INITIA Group is a leading concept company in Singapore and Malaysia, known for creating innovative beauty, lifestyle, F&B, retail, art, and photo studio brands. Since its founding, INITIA has developed trend-forward salons and lifestyle spaces that blend relaxation, beauty, and inspiration. Our flagship, Walking On Sunshine, offers expert Korean hairstyling and wellness services. In 2021, INITIA expanded into brand creation, consulting, and strategic operations. As a fast-growing company with ongoing expansions, we’re seeking passionate talents to join our dynamic team.

Job Description

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food and Beverage Department.

Reporting to the Executive Assistant Manager - Food & Beverage, your job responsibilities include, but not limited to:-

• Develop sales strategies to meet the business objective of the restaurants/ function rooms.

• Responsible for restaurants/ function rooms’ sales and profitability.

• Involves in the strategic planning of marketing activities, such as promotional events and discount schemes.

• Prepare reports at the end of the shift, including revenue report, Materials Control requisition and updating of daily performance report for outlets and events.

• Assists the head of F&B in preparing yearly budget, including Capex proposal.

• Plans staff schedule, restaurants’ menus and beverage list.

• Builds rapport with patron or diner, update database information and handles guest comments/ complaints.

• Check staff’s grooming, conducts briefing and counsels staff whenever necessary.

• Handle restaurants’ reservations and special requests from guests.

• Ensures that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.

• Conducts site inspection for restaurants, function rooms to meet guests’ requirement.

• Responsible for recruiting suitable staff to run the operation of the restaurants and function rooms.

• Ensure the high standard of food quality control, good hygiene practice and safety awareness in the restaurants/ function rooms.

• Helping in any area of the restaurants/ function rooms when circumstances dictate.

• Train and mentor junior staff.

• Performs any tasks or duties as may be assigned from time to time by the management.

Requirements

• Proven experience as a F&B Manager or in a similar leadership role within the hospitality industry.

• Strong knowledge of food and beverage management, including cost control, inventory management. Knowledge of wine and beverage pairings, along with experience in menu engineering, is a plus.

• Excellent leadership, communication, and interpersonal skills.

• Strong problem-solving abilities and the ability to remain calm under pressure.

• Proficient in F&B software and Microsoft Office Suite (Excel, Word, etc).

• Knowledge of health and safety regulations and compliance with food safety standards.

• Ability to work flexible hours, including nights, weekends, and holidays.

Bored Tacos

Job Description

Kitchen Crew / Cook – Bored Tacos Singapore

Location: Hougang/Arab St/Joo Chiat/Bedok/Pasir Ris
Job Type: Full-time / Part-time

About Bored Tacos

Bored Tacos is not your average taco joint—we bring bold flavors with a rebellious twist on work-life balance. If you thrive in a fast-paced kitchen and love making great food with a fun team, we want you!

Responsibilities:

• Prepare and cook tacos, sides, and other menu items according to recipes and standards

• Maintain cleanliness and hygiene in the kitchen, following food safety regulations

• Assist in ingredient prep, stock management, and kitchen organization

• Work efficiently during peak hours to ensure fast service

• Collaborate with the team to create a smooth and fun kitchen environment

Requirements:

• No experience needed—training provided (but kitchen experience is a plus!)

• Ability to work in a fast-paced environment and handle pressure

• A team player with a positive attitude and willingness to learn

• Must be able to work weekends and peak meal hours

• Passion for food, especially tacos!

Perks:

• Competitive salary & staff meals

• Fun, dynamic team with a chill yet hardworking vibe

• Growth opportunities within HardlyworkingCo

If you’re ready to sling some tacos and have a great time doing it, apply now

SAMS Greens & Grains PTE LTD

Job Description

About the role

SAMS Greens & Grains PTE LTD is seeking an experienced and talented Chef to join our team in our vibrant cafe located in Raffles Place, Central Region. As a full-time Chef, you will be responsible for preparing fresh, high-quality meals that delight our customers and uphold our commitment to serving delicious and nutritious cuisine.

What you'll be doing

1. Prepare and cook a variety of hot and cold dishes using seasonal, locally-sourced ingredients

2. Ensure all food items are prepared to the highest standards of quality, presentation and consistency

3. Maintain a clean, organised and safe kitchen environment

4. Collaborate with the kitchen team to develop new menu items and improve existing recipes

5. Adhere to all food safety and health regulations

6. Assist with inventory management and ordering of supplies

What we're looking for

1. Minimum 2 years of experience as a Chef in a fast-paced cafe or restaurant environment

2. Formal culinary training or certification

3. Strong time management and multi-tasking skills to work efficiently in a dynamic kitchen

4. Excellent communication and teamwork abilities

5. Passion for creating delicious, visually appealing meals

6. Knowledge of food safety and health regulations

What we offer

At SAMS Greens & Grains PTE LTD', we are committed to providing our employees with a rewarding and fulfilling work experience. Our benefits include competitive remuneration, opportunities for career development, and a collaborative work environment that fosters personal growth. Join our team and be a part of our exciting journey in the hospitality industry.

About us

SAMS Greens & Grains PTE LTD' is a provider of fresh and nutritious salads in the Central Region. Our mission is to inspire people to lead healthier lives by offering delicious, high-quality food options. With a strong focus on sustainability and customer satisfaction, we strive to be the preferred destination for those seeking a balanced and delightful dining experience.

Apply now to become our next talented Chef!

SHIVANI'S GLOBAL MART PTE. LTD.

Job Description

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

SHIVANI'S GLOBAL MART PTE. LTD.

Job Description

Responsibilities

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

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

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

• Ensure compliance with sanitation and safety regulations

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

• Control operational costs and identify measures to cut waste

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

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

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

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

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

• Proven customer service experience as a manager

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

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

Marriott International

Job Description

Marriott International

Job Description

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Marriott International

Job Description

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Benefit:

➡️ Entry Level Welcome

➡️ Strong Career Progression

➡️ Bonus, Leave, Allowance

Job Scope:

• Manage daily stall operations, including transactions and customer interactions.

• Maintain stock levels, conduct monthly stock-takes, and control product wastage.

• Ensure smooth operations during shifts and uphold hygiene, health, and safety standards.

• Drive sales through upselling and cost control.

• Assist in staff scheduling, training, and development.

• Handle customer feedback and maintain strong tenant relationships.

Requirement

• Bachelor's degree (any field, but business-related preferred)

• Fresh graduates or those with 1-2 years of work experience

• Strong communication and interpersonal skills

• Analytical thinking and problem-solving abilities

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Lee Cheng Yin (Gina) (R22104523)

EA License No: 20C0358

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Executive Chef from time to time.

JOB REQUIREMENTS:

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Education Authority

Job Description

Catering Assistant (Job Reference: 26000464) Primary Location : Antrim-Belfast-Victoria Park Primary School Belfast Contract Type : Permanent Duration of Contract/Contract End Date : N/A Status : Part-Time Hours per Week : 20 hours per week Working Pattern : 4 hours per day Monday to Friday Grade/Scale : Catering Assistant | NJC pts 5 - 8 | £13.6288 - £14.2897 per hour Additional Allowance(s) : A retainer fee is paid during school holidays Anticipated Interview Date(s) : TBC Additional Information: n/a JOB DESCRIPTION JOB TITLE: Catering Assistant REPORTS TO: Senior/Unit Catering Supervisor RESPONSIBLE TO: Catering Manager through appropriate Area Catering Manager JOB PURPOSE To actively participate in the daily operation of the Catering Unit under the direction of the Senior/Unit Catering Supervisor.
Team participation is essential to provide an efficient hygienic service, to achieve customer satisfaction and to promote sales within the unit.
MAIN DUTIES AND RESPONSIBILITIES
1. Basic preparation of food and beverages, including the preparation of vegetables and snacks using appropriate equipment.
2. Simple cooking, including the reconstitution of prepared food.
3. Organising and controlling food service points.
4. Transferring and serving meals and snacks including transported meals.
5. Assisting with the promotion of meals to pupils, parents and principal.
6. Maintaining regular contact with the central kitchen, if applicable, with regard to all aspects of service delivery.
7. Preparing the dining area:
(a) Setting out dining room tables, chairs, benches and serving points as required by the meals service.
(b) Setting tables, laying out of cutlery, water jugs, etc.
8. Completing general kitchen and dining room duties including washing up, clearing away equipment including tables, chairs and benches*.
9. Cleaning the kitchen/servery, dining room and equipment including floors and walls*.
10. Recording temperatures for control purposes as required.
11. Securing premises as required.
12. Completing duties as delegated in connection with service provision.
13. Carry out all duties to comply with:
(a) Acts of Parliament, Statutory Instruments and Regulations and other legal requirements;
(b) Codes of Practice
14. Carry out all duties in the working conditions normally inherent in the particular job.
15. Complete all necessary administration.
16. Carry out duties for jobs up to and including those in the same grade, provided such duties are within the competence of the employee.
17. Promote and adhere to the Values/ethos of the School.

• Note:

Where part of the school premises are used for the dual purpose of consumption of food and educational purposes, non catering staff are responsible for the cleaning of the room.

PERSON SPECIFICATION

NOTES TO JOB APPLICANTS

• You must clearly demonstrate on your application form under each question, how, and to what extent you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria, where relevant.

• You must demonstrate how you meet the criteria by the closing date for applications, unless the criteria state otherwise.

• The stage in the process when the criteria will be measured is outlined in the table below.

• Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form.

• Please note that the Selection Panel reserves the right to shortlist only those applicants that it believes most strongly meet the criteria for the role.

• In the event of an excessive number of applications, the Selection Panel also reserves the right to apply any desirable criteria as outlined in Section 3 at shortlisting, in which case these will be applied in the order listed. It is important therefore that you also clearly demonstrate on your application form how you meet any desirable criteria.

SECTION 1 - ESSENTIAL CRITERIA

The following are essential criteria which will initially be measured at the shortlisting stage and which may also be further explored during the interview/selection stage. You should therefore make it clear on your application form how, and to what extent you meet these criteria. Failure to do so may result in you not being shortlisted.

Factor

Essential Criteria

Method of Assessment

Other

Willingness to undertake job related training

Shortlisting by Application Form

SECTION 2 - ESSENTIAL CRITERIA

The following are additional essential criteria which will be measured during the
interview/selection stage in line with EA’s Game Changing People Model.

Factor

Essential Criteria

Method of Assessment

Skills/Abilities

In line with EA’s Game Changing People Model we will look for evidence of:

Effective communication skills to support team working, taking of instruction and engagement with customers.

Excellent interpersonal and team working skills

Effective organisational and planning skills and the ability to work under pressure to meet deadlines

Motivation towards providing excellent food and customer service for our children and young people

Interview

Values Orientation

Evidence of how your experience and approach to work reflect EA’s ethos and values. You will find information about our Values here.

Interview

SECTION 3 - DESIRABLE CRITERIA

Some or all of the desirable criteria may be applied by the Selection Panel in order to determine a manageable pool of candidates. Desirable criteria will be applied in the order listed. You should make it clear on your application form how, and to what extent you meet the desirable criteria, as failure to do so may result in you not being shortlisted.

Factor

Desirable Criteria

Method of Assessment

Experience

Experience of working in a customer service or catering role

Shortlisting by Application Form

DISCLOSURE OF CRIMINAL BACKGROUND

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people or in specified places as ‘regulated activity’.

In the event that you are recommended for appointed to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background. Please note that you WILL be expected to meet the cost of an Enhanced Disclosure Certificate. Details of how to make payment will be sent to you at the pre-employment stage.

Further information can be accessed at NI Direct or the Department of Justice.

LH HOSPITALITY PTE. LTD.

Job Description

Come Join us as Restaurant Manager!

Job Responsibilities

• Overseeing of the service of the Restaurant
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standards are maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable for the size of each group.
• Recognise regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guest requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Perform miscellaneous job-related duties as assigned

Job Description

• 6 Day Work Week