Total 6 job vacancies by Premier Hr Services

Accounts / Finance Support

• Handle daily accounting tasks such as data entry, invoicing, and receipts
• Assist with Accounts Payable (AP) & Accounts Receivable (AR)
• Perform bank reconciliations and basic ledger maintenance
• Prepare supporting documents for monthly closing
• Liaise with vendors/customers on billing or payment matters
• Support finance team with audits and ad-hoc accounting duties

Administrative Support

• Provide general office administrative support (filing, documentation, data management)
• Manage purchase orders, delivery orders, and office supplies
• Handle incoming calls, emails, and correspondence
• Maintain proper records of contracts, invoices, and company documents

Job Title: F&B EXECUTIVE

Location: Chinatown

Working Hours: 6 days

Salary: $3150 - $3800

Job Responsibilities:

* Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations

* Supervise store operations, cash control, and shift management

* Manage a high-performance team and develop their talents

* Drive recruitment, training, and marketing campaigns

Requirements:

* No Experience required

* Good communication and leadership skills

* Determined and capable to work under pressure in a fast-paced environment

* Diligent team player passionate about F&B operation

Job Title: Management Associate

Location: Chinatown

Working Hours: 6 days

Salary: $3150 - $3800

Job Responsibilities:

* Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations

* Supervise store operations, cash control, and shift management

* Manage a high-performance team and develop their talents

* Drive recruitment, training, and marketing campaigns

Requirements:

* No Experience required

* Good communication and leadership skills

* Determined and capable to work under pressure in a fast-paced environment

* Diligent team player passionate about F&B operation

· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems

· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

· Lead and ensure staff are cross-trained to support successful daily operations

· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary

· Assume duties and responsibilities in the absence of the Executive Chef

Responsibilities:

• Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

• Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

• Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

• General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

• Ability to read the different types of guests and dining clientele.

• Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

• Maintain the utmost cleanliness and hygiene standards in the restaurant.

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.