Total 3 job vacancies by Ding Wnag Pte. Ltd.

1. Restaurant & Service Operations

• Supervise daily food and beverage operations to ensure smooth and efficient service.
• Ensure restaurant setup, cleanliness, and presentation standards are maintained at all times.
• Monitor service flow and guest satisfaction during operating hours.
• Coordinate closely with kitchen and bar teams to ensure timely and accurate service delivery.
• Ensure all opening and closing procedures are completed properly.

2. Guest Service & Experience

• Provide professional, courteous, and attentive service to guests.
• Handle guest enquiries, feedback, and complaints promptly and professionally.
• Ensure guests receive high-quality dining experiences in accordance.
• Assist in handling VIP guests, special requests, and operational requirements.
• Promote menu items, daily specials, and upselling opportunities to maximize revenue.

3. Team Supervision & Training

• Supervise, guide, and motivate Waiters / Waitresses and service team members.
• Conduct daily briefings and ensure staff are informed of operational updates and promotions.
• Monitor staff grooming, punctuality, discipline, and service performance.
• Provide on-the-job training and coaching to improve service standards and product knowledge.
• Assist in staff scheduling and manpower planning to support operational requirements.

4. Cashiering & Inventory Control

• Monitor cashiering procedures and ensure billing accuracy.
• Ensure proper handling of cash, POS transactions, and daily sales reconciliation.
• Assist in monitoring stock levels, operating equipment, and outlet supplies.
• Support inventory control and minimize wastage or breakage.

5. Hygiene, Safety & Compliance

• Ensure compliance with Singapore food hygiene, sanitation, and workplace safety regulations.
• Maintain cleanliness and hygiene standards for dining areas, pantry, and service stations.
• Ensure all team members follow grooming and uniform standards.
• Report maintenance issues, safety hazards, and operational concerns promptly.

6. Reporting & Administrative Support

• Assist in preparing daily operational reports and shift handover updates.
• Monitor outlet performance, guest feedback, and service quality standards.
• Support implementation of hotel policies, SOPs, and operational improvements.
• Perform any other ad hoc duties assigned by Management.

Qualifications

Diploma or Certificate in Hospitality, Food & Beverage Management, or related field preferred.

Experience

• Minimum 3–5 years of relevant experience in hotel, restaurant, or hospitality operations.
• At least 1–2 years of supervisory experience in F&B operations preferred.

Skills & Competencies

• Strong leadership and team supervision skills.
• Good interpersonal and customer service skills.
• Ability to work efficiently in a fast-paced hospitality environment.
• Good communication and problem-solving abilities.
• Knowledge of restaurant operations, food service standards, and POS systems.
• Familiarity with Singapore food hygiene and workplace safety regulations.
• Able to work rotating shifts, weekends, and public holidays.
• Service-oriented, responsible, and able to handle operational challenges professionally.
• Able to work rotating shift including weekends and public holidays.

1. Operations Management

• Supervise daily F&B operations (restaurant, café, banquet, or kitchen)
• Ensure smooth service flow between kitchen and service staff
• Monitor opening and closing procedures
• Maintain cleanliness, hygiene, and safety standards

2. Staff Supervision & Training

• Lead and manage service staff and kitchen teams
• Schedule staff shifts and manage attendance
• Train staff on service standards and SOPs
• Conduct performance evaluations and provide feedback

3. Customer Service

• Ensure high-quality customer service standards
• Handle customer complaints and resolve issues professionally
• Engage with customers to improve satisfaction
• Maintain a positive dining experience

4. Inventory & Cost Control

• Monitor stock levels of food, beverages, and supplies
• Order and manage inventory to avoid shortages or wastage
• Control food cost and ensure profitability
• Coordinate with suppliers and vendors

5. Quality Control

• Ensure food and beverage quality meets company standards
• Check presentation, taste, and portion control
• Ensure compliance with hygiene and food safety regulations

6. Sales & Revenue Management

• Assist in achieving sales targets
• Promote menu items and upselling strategies
• Monitor daily sales and report performance
• Support marketing promotions and events

7. Reporting & Administration

• Prepare daily, weekly, or monthly reports (sales, stock, wastage)
• Maintain records of expenses and purchases
• Assist management in planning and budgeting

8. Compliance & Safety

• Follow health, safety, and sanitation regulations
• Ensure staff follow workplace safety procedures

• Oversee daily food service operations including kitchen, bar, and dining areas.
• Ensure high standards of food quality, hygiene, and customer service are consistently maintained.
• Manage and train staff in food preparation, service, hygiene, and safety procedures.
• Plan menus in coordination with chefs and monitor portion control and food presentation.
• Ensure compliance with SFA, NEA, and liquor licensing regulations.
• Manage inventory, food costs, and procurement of supplies.
• Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction.
• Monitor financial performance, control operating costs, and prepare management reports.
• Coordinate with suppliers, vendors, and contractors for maintenance and supplies.
• Plan and execute promotional activities and seasonal menu launches.
• Supervise equipment maintenance and ensure safety compliance within all food service areas.

JOB REQUIREMENTS:

• Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
• Minimum 3–5 years of managerial experience in food service, restaurant, or hospitality operations.
• In-depth knowledge of food safety, hygiene, and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Strong financial acumen with experience in cost control and budgeting.
• Proficient in Microsoft Office, POS systems, and basic inventory software.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA and Liquor Licence regulations in Singapore.