Total 11 job vacancies by Sutl Marina Development Pte. Ltd.

Main Duties and Key Responsibilities:

• Raise Purchase Requisitions and Purchase Orders based on approved requests, ensuring completeness and compliance with company policies.
• Source quotations, perform price comparisons, and liaise with suppliers on pricing, lead time, and delivery schedules.
• Coordinate with internal departments to ensure procurement requests are justified and aligned with operational needs.
• Follow up on deliveries and resolve discrepancies in pricing, quantity, or specifications.
• Perform 3-way matching (PO, Delivery Order/Service Confirmation, supplier invoice) and coordinate with Accounts Payable for invoice verification and processing.
• Maintain supplier master data, approved vendor list, and proper filing of procurement documents.
• Prepare and issue invoices, debit/credit notes accurately and on a timely basis.
• Post and allocate customer receipts and follow up on unidentified or short payments.
• Monitor AR aging, follow up on overdue balances via calls/emails and escalate long-outstanding accounts where necessary.
• Liaise with internal departments and customers to resolve billing discrepancies and disputes promptly.
• Prepare customer statements and perform periodic AR reconciliations.
• Support collection efforts, including documentation for offsets, settlements, or payment arrangements where applicable.
• Assist in month-end closing activities for procurement and AR, including schedules, reconciliations, and supporting documents.
• Ensure all transactions are properly recorded within the reporting timeline.
• Support internal and external audits by providing relevant documentation and explanations for procurement and AR transactions.
• Maintain proper documentation for audit readiness and compliance with internal controls.
• Support process improvements and other duties as assigned by the Finance Manager.

Requirements:

• Diploma or Degree in Accounting, Finance, Business, or a related field
• Fresh graduates are welcome to apply.
• Proficient in Microsoft Excel (e.g., basic formulas, data entry, simple reconciliation)
• Basic understanding of accounting concepts (e.g., invoicing, receivables, reconciliation)
• Familiarity with PR/PO processes and exposure to accounting or ERP systems will be an advantage.

Responsibilities:

• Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
• Take full accountability for kitchen performance, food standards, manpower, and cost control.
• Plan, organise, and direct daily kitchen activities to ensure smooth operations.
• Step in actively during service periods and peak banquet operations.
• Lead and execute large-scale Western banquets, events, and catering operations.
• Ensure timely execution of banquet orders with consistent quality and presentation.
• Supervise mise en place, cooking, plating, and buffet setup during service.
• Plan and execute Western banquet menus, set menus, and event-specific offerings.
• Ensure menu feasibility, kitchen capability, and cost efficiency.
• Maintain standard recipes, portion control, and food presentation guidelines.
• Take ownership of food costing, stock control, ordering, and inventory management.
• Monitor food wastage and implement measures to optimise cost efficiency.
• Work within approved budgets while maintaining food quality standards.
• Lead, train, and supervise the kitchen team, including Sous Chefs, Chef de Parties, and Commis Chefs.
• Plan duty rosters and manpower deployment according to operational needs and banqueting demands.
• Coach and develop kitchen staff to improve skills, consistency, and productivity.
• Enforce kitchen discipline, professionalism, and company policies.
• Ensure full compliance with food safety, hygiene, and sanitation standards (SFA, HACCP, workplace safety).
• Maintain a clean, safe, and well-organised kitchen at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Work closely with Operations, Banquet Sales, and Service teams to support events and guest requirements.
• Participate in event planning meetings to align kitchen execution with operational expectations.
• Address guest feedback and operational issues related to food and service in a professional manner.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent.
• Minimum 8–10 years of relevant kitchen experience, preferably in hotels or banquet operations.
• Proven experience in leading kitchen teams and managing full kitchen operations.
• Strong hands-on culinary and banquet execution skills.
• Proven leadership and people management capability.
• Good knowledge of food costing, inventory, and kitchen budgeting.
• Strong operational and problem-solving skills.
• Ability to work under pressure

Responsibilities:

• Provide airport pick-up and transfer services for guests in a safe and timely manner.
• Run errands for the Club as required.
• Operate club vehicles in compliance with traffic regulations and safety standards.
• Arrange regular servicing, maintenance, repairs, and cleaning of club vehicles.
• Assist with luggage handling, guiding visitors, providing directions, and arranging transportation.
• Support front office operations including guest reception, check-ins/check-outs, reservations, and handling enquiries or complaints professionally.
• Carry out any other duties assigned by management from time to time.

Requirements:

• Must possess Class 3 Driving License
• Good general knowledge of surrounding areas, including buildings, hotels, and shopping facilities
• Good communication and interpersonal skills

Responsibilities:

• Assist in all aspects of Hotel Front Office operations in accordance with the Club’s service standards.
• Welcome and escort hotel guests/members, and assist in resolving their concerns and complaints.
• Perform office duties such as coordinating with other departments, keeping records of staff schedules and managing cash accounting for the front desk.
• Provide customer service to hotel guests, visitors and members who have enquiries regarding reservations, rates, membership, etc. and direct them to the relevant departments for business-specific enquiries.
• Handle daily check-ins and check-outs as required.
• Assist with room reservations.
• Assist with inventory recording and stock ordering for room items and materials.
• Perform daily rate checks and updates.
• Check Online Travel Agencies’ (OTAs) and Travel Agencies’ (TA) websites and inform the Assistant/Rooms Manager of any incorrect or outdated information.
• Any other duties assigned from time to time.

Requirements:

• Possess at least GCE ‘O’ level and above or equivalent
• Possess good communication skills
• Proficient in Computer Applications
• Able to work shifts (weekends/PH/night)

Responsibilities:

• Review and make changes, as necessary, to enhance the menu selection in line with the popularity of items, while ensuring overall profitability.
• Be actively involved in the ideation and drafting of concepts and menus for events and functions.
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the Club’s standards and menu guidelines.
• Effective supervision of the kitchen to ensure cleanliness and hygiene at the highest standards and with utmost safety considerations in food handling practices in accordance with the Club’s standards and with optimal resource utilisation within effective manning levels.
• Liaise with the storekeeper to control food purchasing levels.
• Manage the drafting of staff rosters to ensure optimal coverage across all areas, within the stipulated manpower and payroll budget.
• Monitor and control all aspects impacting the Club’s food costs, with the assistance of the stores department.
• Emphasise people and skills development through the planning, execution, and supervision of training for kitchen staff, including accurate documentation of all training conducted.
• Ensure performance reviews and appraisals are conducted in compliance with the timelines mandated by the HR Department.
• Demonstrate a thorough understanding of labour agreements and ensure compliance in staff and roster management.
• Keep all equipment properly maintained and stored, and report and record any damages or breakages.
• Ensure accurate and timely reporting of any incidents, and conduct periodic reviews of potential hazards to minimise future risks.
• Perform any other duties as assigned.

Requirements:

• Should possess at least N/O Levels with a minimum of 5 years of relevant working experience.
• Should possess strong analytical and interpersonal qualities.
• Should possess basic computer skills.
• Able to read and understand Profit & Loss statement.
• Self-motivated, resourceful, and proactive.

Main Duties and Key Responsibilities:

• Assists in operating multi-facility food production facilities.
• Supervises the kitchen staff and ensures that they perform their duties as expected.
• Oversees all Western culinary aspects for banquets, functions, weddings and corporate events.
• Maintains adequate supply of materials required for food production.
• Prepares and controls food usage in order to minimize waste.
• Coordinates with F&B service personnel to ensure that a high standard of service is offered to members.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed NEA requirements.
• Prepares and revises menus as and when necessary.
• Responsible for food preparation and cooking duties.
• Performs opening and closing duties as specified.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
• Should possess basic computer skills.

Responsibilities:

• Take charge of desk administration duties such as preparing food tags and filing all event orders according to the respective dates.
• Greet guests, attend to their enquiries, and provide courteous and professional service at all times.
• Serve food and beverages to guests during events or service periods.
• Collect food and beverage and general supplies requisitions as allocated duties.
• Have good knowledge of menu items.
• Report all guest complaints to superiors promptly.
• Attend daily briefings and training sessions.
• Maintain linen inventory.
• Ensure cleanliness in the ballroom, back area and storeroom.
• Be aware of the club’s fire, life safety, emergency, food safety and hygiene procedures.
• Carry out any other reasonable duties and responsibilities as assigned.

Requirements:

• Preferably possess O/N Level and above.
• Willing to work shifts, weekends, and public holidays.

Main Duties and Key Responsibilities:

• Streamline all the commercial and administrative functions of the marina (i.e berthing records, berthing agreements, application forms, waiting lists, financial records, invoices, petty cash, purchase orders, follow-up of berthing enquiries etc.)
• Prepare, with the Accounts Department, all financial and other relevant information for reports to management and provide secretarial assistance to the marina staff.
• Assist with work schedules, staff attendance, holiday records and other HR-administration related data.
• Serve as the prime contact person for all the marina stakeholders and handle their enquiries promptly and professionally.
• In charge of the reception area and the general reception of our valued guests by welcoming them with a smile and a fresh drink.
• Answer phone calls, direct enquiries, take reservations, and check in/out guests using the computerized reservations and billing system.
• Assist in other duties assigned by the Marina Director.

Requirements:

• Preferably a diploma holder.
• Able to work on weekends and public holidays.
• Possess nautical knowledge or the willingness to acquire it.
• Have a positive and cheerful disposition with an open and proactive work attitude.

Main Duties and Key Responsibilities:

• Streamline all the commercial and administrative functions of the marina (i.e berthing records, berthing agreements, application forms, waiting lists, financial records, invoices, petty cash, purchase orders, follow-up of berthing enquiries etc.)
• Prepare, with the Accounts Department, all financial and other relevant information for reports to management and provide secretarial assistance to the marina staff.
• Assist with work schedules, staff attendance, holiday records and other HR-administration related data.
• Serve as the prime contact person for all the marina stakeholders and handle their enquiries promptly and professionally.
• In charge of the reception area and the general reception of our valued guests by welcoming them with a smile and a fresh drink.
• Answer phone calls, direct enquiries, take reservations, and check in/out guests using the computerized reservations and billing system.
• Assist in other duties assigned by the Marina Director.

Requirements:

• Preferably a diploma holder.
• Able to work on weekends and public holidays.
• Possess nautical knowledge or the willingness to acquire it.
• Have a positive and cheerful disposition with an open and proactive work attitude.

Responsibilities:

• Take charge of desk administration duties such as preparing food tags and filing all event orders according to the respective dates.
• Greet guests, attend to their enquiries, and provide courteous and professional service at all times.
• Serve food and beverages to guests during events or service periods.
• Collect food and beverage and general supplies requisitions as allocated duties.
• Have good knowledge of menu items.
• Report all guest complaints to superiors promptly.
• Attend daily briefings and training sessions.
• Maintain linen inventory.
• Ensure cleanliness in the ballroom, back area and storeroom.
• Be aware of the club’s fire, life safety, emergency, food safety and hygiene procedures.
• Carry out any other reasonable duties and responsibilities as assigned.

Requirements:

• Preferably possess O/N Level and above.
• Willing to work shifts, weekends, and public holidays.

Key Responsibilities:

• Serve as the primary point of contact for member experience initiatives.
• Build strong relationships with members to understand their preferences, feedback, and needs.
• Develop and implement programs that enhance member engagement and loyalty.
• Oversee the member journey from onboarding, ensuring a seamless and enjoyable experience.
• Collaborate with front-of-house, events, and operations teams to maintain high service standards.
• Monitor and improve touchpoints such as communications and amenities.
• Manage member feedback channels (surveys, suggestion boxes, direct interactions) and analyse data to identify trends and improvement opportunities.
• Present insights and recommendations to senior management regularly.
• Identify members to foster a sense of community and belonging for interest group through engagement.
• Partner with marketing to promote events and highlight member stories.
• Work cross-functionally with departments to ensure alignment on member priorities.
• Act as a brand ambassador for the club, representing its values and culture.

Requirements:

• Preferably a bachelor’s degree in Hospitality, Business, Communications, or related field.
• 1–2 years of experience in customer/member experience, preferably in luxury, hospitality, lifestyle, or private club environments.
• Proficient in CRM systems and member engagement tools, with familiarity in member journey mapping and service design.
• Strong interpersonal and communication skills
• Able to work on weekends and public holidays