Total 7 job vacancies by Primarius Corporate Services Pte. Ltd.

Location: Islandwide

Salary package:

• at least $10/hr depending on locations and time slot chosen
• no min commitment on the days you would like to work

Responsibilities:

• Provide excellent service to guests, ensuring a positive dining experience
• Take orders accurately and efficiently
• Clear tables and maintain cleanliness in dining and service areas
• Support colleagues in organizing and resetting tables for new guests
• Work well with colleagues to ensure smooth daily operations

Requirements:

• Strong communication and interpersonal skills
• Ability to work in a fast-paced environment
• Prior experience in F&B or customer service is an advantage but not required
• Food Hygiene is advantegous

How to Apply:

Please WhatsApp 8838 7279 with the following details:

• Code: ADCL
• Full Name
• Contact

Key Responsibilities:

Operational & Service Management:

- 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.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 8838 7279.

Key Responsibilities:

Operations & Process Management:

- Oversee day-to-day business operations to ensure efficiency.

- Develop, implement, and improve operational policies and procedures.

- Ensure compliance with company policies, industry regulations, and safety standards.

- Identify and resolve operational challenges to enhance business performance.

Strategic Planning & Business Growth:

- Assist in setting and executing business objectives and strategic goals.

- Analyze operational data to identify areas for improvement.

- Work with senior management to optimize company resources and drive growth.

- Implement best practices to increase productivity and profitability.

Team Leadership & Workforce Management:

- Supervise, mentor, and train employees to enhance performance.

- Set clear objectives and track team performance.

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

- Handle staffing issues, including recruitment, training, and performance evaluations.

Financial & Budget Management:

- Assist in budgeting, forecasting, and financial planning.

- Monitor operational expenses and identify cost-saving opportunities.

- Ensure that financial targets and key performance indicators (KPIs) are met.

Stakeholder & Customer Relations:

- Maintain strong relationships with vendors, clients, and partners.

- Address customer concerns and ensure a high level of service delivery.

- Negotiate contracts and agreements to benefit the company.

Technology & Process Improvement:

- Implement and manage operational technology and software.

- Streamline workflows to improve efficiency and reduce costs.

- Stay updated with industry trends and incorporate best practices.

Qualifications & Skills:

- Bachelor's degree in Business Administration, Operations Management, or a related field (preferred).

- Proven experience in operations management or a similar leadership role.

- Strong leadership, problem-solving, and decision-making skills.

- Excellent communication and interpersonal abilities.

- Proficiency in operations management software and data analysis tools.

- Ability to manage multiple priorities and work in a fast-paced environment.

WhatsApp resume @ +65 8838 7279

Key Responsibilities:

Operational & Service Management:

- 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.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 8838 7279

Key Responsibilities:

Operational & Service Management:

- 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.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WA resume @ +65 8838 7279

Key Responsibilities:

Operations & Process Management:

- Oversee day-to-day business operations to ensure efficiency.

- Develop, implement, and improve operational policies and procedures.

- Ensure compliance with company policies, industry regulations, and safety standards.

- Identify and resolve operational challenges to enhance business performance.

Strategic Planning & Business Growth:

- Assist in setting and executing business objectives and strategic goals.

- Analyze operational data to identify areas for improvement.

- Work with senior management to optimize company resources and drive growth.

- Implement best practices to increase productivity and profitability.

Team Leadership & Workforce Management:

- Supervise, mentor, and train employees to enhance performance.

- Set clear objectives and track team performance.

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

- Handle staffing issues, including recruitment, training, and performance evaluations.

Financial & Budget Management:

- Assist in budgeting, forecasting, and financial planning.

- Monitor operational expenses and identify cost-saving opportunities.

- Ensure that financial targets and key performance indicators (KPIs) are met.

Stakeholder & Customer Relations:

- Maintain strong relationships with vendors, clients, and partners.

- Address customer concerns and ensure a high level of service delivery.

- Negotiate contracts and agreements to benefit the company.

Technology & Process Improvement:

- Implement and manage operational technology and software.

- Streamline workflows to improve efficiency and reduce costs.

- Stay updated with industry trends and incorporate best practices.

Qualifications & Skills:

- Bachelor's degree in Business Administration, Operations Management, or a related field (preferred).

- Proven experience in operations management or a similar leadership role.

- Strong leadership, problem-solving, and decision-making skills.

- Excellent communication and interpersonal abilities.

- Proficiency in operations management software and data analysis tools.

- Ability to manage multiple priorities and work in a fast-paced environment.

WA resume @ +65 8838 7279

Key Responsibilities:

Operational & Service Management:

- 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.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WA resume @ +65 8838 7279.