Total 5 job vacancies by Compass Pte. Ltd.

Job Responsibilities:

• Adhering compliance of the client's and Compass Group Singapore policies and procedure
• Provide a “best in class” service to all clients
• Conduct a professional and friendly customer service to ensure to answer customer and occupant queries around general Client information such as internal departments, locations/way finding and contact and timings of spaces within the building
• To assist with functions / events, to ensure visitors expectations are met and exceeded prior to, during and assist to gather post event feedback
• Executes conference room and event space set ups
• Ensure meeting space are set up before every meeting
• Ensure equipment, amenities and conference room facilities with defects are raised as work orders to relevant departments
• Ensure that the reception area is clean, clear from health & safety hazards and the desk and team look professional and in accordance grooming standards
• Answer the telephone in a professional defined manner
• Escorts clients and visitors to the meeting rooms
• Takes Beverage requests for meetings and sessions
• Coordinate beverage requests with Tea Ladies
• Coordinate with external vendors to be able to propose interesting campaigns/events and/or roadshows that will be of benefit to Client staff and their visitors
• Know key transport routes to major locations including the other Client sites, the airport and key areas around Singapore.
• Assisting with taxi bookings or providing shuttle bus info
• Ensure these customers arrival and welcome is professional and their first entry point is engaging
• Assist with Visitor collection and updating of relevant databases.
• Manage all meeting room bookings in EMS and Outlook calendar
• Assist in ad hoc/urgent meeting room bookings via Outlook CMS (Client Meeting Services).
• Handle requests for room set-up on meetings, trainings, road shows, and functions
• Update and verify accuracy of Outlook calendar for Events, Meetings and Workshops
• Maintain meeting rooms/conference facilities clean, tidy and setup as per requirements
• Ensure for any events, the event service delivers a total end to end service experience and proactive approach taken to conference/event service change requests or support
• Be the main contact support for all visitors to the site, executing defines emergency and
  evacuation protocols
• Administrate Front of House monthly reports and provide analysis of results. From the trends,
  create experiences and/or process improvements on a continuous basis
• Complete any in-person learning or eLearning assigned by client, CBRE and Compass in a
  timely manner
• Assist Hospitality Operations Manage with Back of House coordination, communication, and
  operations
• Report any faulty equipment manage by Compass with it’s respective vendors
• Manage and submit Compass vendor’s Permit to Work on site
• Any other duties as assigned by the Hospitality Operations Manager

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE and client’s systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and always maintain food handling standards and food safety plan
• Participate and complete any client, CBRE and Compass HSE trainings assigned

Job Requirements:

• Candidate must possess at least O Level / Diploma / Advanced / Higher / Graduate Diploma
• Minimum 1 - 3 years’ experience in reception in a hospitality and/or corporate environment required
• Experience handling executive club lounge would be advantage
• Must present a professional and friendly image
• Demonstrates proactive & professional approach to customer service
• Ability to confidently interact with all levels of the organisation from CEO to cleaning contractors
• Able to work independently

Job Responsibilities:

• Support and assist the Head Chef in managing and administering all facets of the kitchen’s operations
• Assume the full duties of the chefs in their absence to support daily business operations
• Prepare meals in accordance with the portion and quality standards specified in recipes
• Prepare and control food usage in order to minimize waste, as well as update data tracking systems
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to the company / government / client regulatory control
• Ensure safe operations of all equipment, and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations (HSE) set by the company / government / client
• Follow up on changes in new recipes or work methods pertaining to menus, daily specials and promotional activities
• Perform any other related duties as assigned by immediate superior

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures.
• Follow all Emergency Response plans on site.
• Follow procedures for identifying, assessing and controlling hazards and risks.
• Adhere to and maintain food handling standards and food safety plan at all times.

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC.
• At least 5 year(s) of working experience in the related field is required for this position.
• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Staff meals provided.

• Lead the implementation, adoption, and ongoing adherence to the Global Events Operating Model across all sites in your region.
• Champion GEOM standards and brand expectations with professionalism and energy.
• Serve as the primary escalation point for complex, high-impact, or non-standard event needs.
• Support the refinement of regional-specific processes within the global framework.

Supplier & Vendor Management

• Oversee and manage multiple supplier and catering partners across regional locations.
• Ensure compliance with contracts, global guidelines, service standards, and cost controls.
• Provide coaching and guidance to supplier teams to drive consistency and continuous improvement.
• Manage regional vendor relationships to ensure quality, scalability, and cost effectiveness.

Data, Systems & Insights(EMS Governance)

• Own regional data integrity within Event Management Systems (EMS), ensuring accurate entry of budgets, attendance metrics, evaluations, and reporting data.
• Conduct regular audits, identify gaps, and enforce corrective actions as needed.
• Analyze EMS reports and KPIs to identify trends, risks, and opportunities for improvement.
• Translate data insights into action able recommendations that enhance operational efficiency and business impact.
• Train supplier and site teams on EMS best practices and support system enhancements in partnership with global teams.

Stakeholder Collaboration &Enablement

• Collaborate with regional hospitality managers, site teams, and global partners to align event execution and priorities with business objectives.
• Facilitate regular regional meetings to ensure alignment, surface challenges, and share best practices.
• Provide strategic consultation to site teams on complex event planning and execution.
• Lead regional training initiatives to ensure consistent understanding of GEOM, EMS, and service expectations.
• Mentor and develop site-based Events Points of Contact (POCs), fostering growth in operational excellence and strategic thinking.

Continuous Improvement &Market Awareness

• Conduct site visits and assessments to ensure compliance with global standards while respecting local needs.
• Stay current on industry trends and regional market conditions to inform strategy and innovation.
• Contribute regional insights and solutions during global team meetings.

Minimum Qualifications

• Minimum of 5 to 7 years management experience supervising senior managers, ideally at a regional level
• Multi-country regional experience desirable  
• Ability to take complex business issues or initiatives and apply creative problem solving or strategies for timely implementation 
• Ability to effectively communicate, motivate and interact with all levels within the organization 
• Strong passion for great food and hospitality and strong understanding of food trends is essential 
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other team members 
• Proven ability to enhance profitability, sustainability and creativity across all channels in alignment with business strategy  
• Proven coaching and teaching skills with peers, individuals, and teams 
• Maintain a positive attitude under pressure and motivate team. Ability to maintain confidentiality 
• Ability to work in a fast paced, changing environment 

• Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs 
• Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively. 
• Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste. 
• Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections. 
• Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times.. 
• Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods. 
• Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge. 
• Ad-hoc duties as assigned by chef in-charge  

Job Description:

• Is a key stakeholder with the local team to operationalize the food program in countries across our APAC business across 5 countries
• Drives a culture of excellence throughout the business, with a focus on User Experience, Efficiency and Sustainability
• Drives culture of passion for quality food preparation and taste along with Hospitality Excellence
• Support account country and functional leads in navigating stakeholders to deliver on the client needs
• Ensure country leadership teams have the capability to deliver on the changing client objectives and that succession planning and talent pipeline plans are in place for the region
• Monitors and manages all financial responsibilities in alignment
• Creates a culture of Food and Workplace Safety
• Sponsor, provides guidance and direction to the teams that opens new business, drive efficiency and/or revitalizes existing operations with new food programs, merchandising, equipment, etc within region

Core Skills & Knowledge

• Min. Bachelor’s Degree in Hospitality, Hotel/Restaurant or Business Management is preferred.  A minimum of 10 years of industry experience
• Large scale multi-site operational experience, with multi-unit restaurant or hotel experience a must, managing a team of General Managers
• Multicounty operation experience a plus
• Client ownership experience with strong stakeholder management at senior level
• A proven track record as an innovative and financially responsible leader
• Embrace Diversity
• Ability to take complex business issues or initiatives and apply creative problem solving or strategies for timely implementation
• Strong communication and commercial skills
• Ability to work in a fast paced, changing environment
• Availability to travel