The upcoming Eastern General Hospital (EGH) aims to provide excellent healthcare and promote healing centered around each person. When operational, EGH will provide a comprehensive range of inpatient and outpatient clinical specialties and healthcare services, covering emergency, acute and secondary care. EGH’s vision is to be a hospital for the community and a great workplace for staff. It seeks to do so by harnessing innovative technologies inpatient care, journeying closely with patients and the community to lead healthier and more fulfilling lives, and being an employer of choice that empowers staff in their careers.

In this role, you will support the department and Medical Board through comprehensive data analytics and policy implementation. Your responsibilities include developing standardised analytical frameworks, performing data extraction, cleaning, analysis and reporting of clinical and non-clinical datasets, conducting manpower projections, as well as undertaking population health analytics involving quantitative, qualitative and geospatial data.

You will also support the planning, development and implementation of licensing, quality, safety, and clinical policy initiatives. You will coordinate licensing related matters and preparation of the hospital for audits; support the Quality Audit Committees and Clinical Committees with meetings, follow-up actions and incident monitoring; and contributing to the development, implementation and monitoring of institutional-level clinical policies. Additionally, you will organise stakeholder engagement sessions and performing other duties as assigned to ensure effective operational support across quality, safety and regulatory functions.

Requirements

• Bachelor’s Degree in any discipline with at least 4 years of relevant working experience Or Diploma in any discipline with at least 10 years’ relevant working experience 
• Experience in healthcare sector (hospital or community setting) is an advantage
• Prior experience with basic data analytics and is keen to concurrently work on clinical policies and governance OR experience with clinical governance, and is keen to concurrently work on data analytics projects would be ideal
• Knowledge of relevant International Statistical Classification of Diseases & Related Health Problems and Classification of Health Interventions/Surgeries would be an advantage
• Proficient with Microsoft Office applications (Word, Excel, PowerPoint)
• Team player with the ability to manage cross-functional and institutional relationships
• Possess strong communication and interpersonal skills and the ability to engage various stakeholders in a fluid environment and a growing organisation
• Good analytical, presentation and writing skills as well as ability to work under tight deadlines.
• Ability to handle complex, ambiguous and challenging situations under fast-paced and evolving conditions

F&B Finance Lead – General Ledger & Reporting | Up to $5,000 | 5 Days | North-East

Location: North-East Singapore
Salary: Up to $5,000/month

Job Highlights:

• Leadership role with team management exposure
• Hands-on involvement in full GL and reporting function
• Stable role within a structured finance environment

Job Responsibilities:

Financial Closing & Reporting

• Lead month-end and year-end closing processes
• Review journal entries, balance sheet reconciliations, accruals, and provisions
• Prepare management reports and audit schedules

General Ledger Management

• Oversee GL postings and account classifications
• Reconcile intercompany balances and monitor suspense accounts
• Manage fixed asset accounting and ensure timely clearing of outstanding items

Compliance & Audit

• Ensure compliance with SFRS/IFRS and internal policies
• Liaise with external auditors and tax agents
• Support GST and corporate tax reporting

Process & Workflow Management

• Develop and enforce month-end closing timelines and checklists
• Implement proper journal review and approval processes
• Strengthen internal controls, documentation, and audit trails

Team Leadership

• Supervise and guide GL executives/accountants
• Review work quality across AP & AR functions
• Allocate tasks, monitor deadlines, and support team development

Job Requirements:

• Degree in Accountancy or Finance
• 5–8 years of relevant experience in GL / financial reporting
• Supervisory experience preferred
• Experience with ERP systems is an advantage
• Strong understanding of accounting standards and compliance

Who We’re Looking For:

• Strong technical accounting professional with leadership capabilities
• Detail-oriented, structured, and able to meet tight deadlines
• Effective communicator with good stakeholder management skills

Monthly Salary: UP to $7,000 (Negotiable)
Working Address: River Valley
Working hours: 44 hours (Might be required to work on event activations during the weekends)

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Responsibilities and Duties:

• Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned.

• Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively.

• The RGM will work with your team to develop strategies that reduce costs and increase sales within the company.

• Ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management.

• Being a people-driven organization, this includes the deployment, development and performance management of employees.

• Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.

• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas.

• Ensure compliance with operational standards, Management directives, local laws and ordinances.

• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.

• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness and proper uniforms

• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.

• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
  Investigate and resolve feedback or complaints concerning food quality and service.

• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.

• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.

• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals.

• Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

Basic Requirements:

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
  Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.

• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
  Knowledge of computers (MS Word, Excel).

• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

Other Requirements:

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.

• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.

• Polite & respectful with great interpersonal skills.

• Ability to motivate employees to work as a team.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

• Must possess good communication skills for dealing with diverse staff.

• Able to multi-task with high threshold for new tasks and responsibilities.

• Able to meet timelines and datelines.

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Company Overview

Landry’s Inc. operates over 500 full-service restaurants across 40 states and 15 countries, including renowned brands like Morton’s The Steakhouse. Morton’s Singapore offers a sophisticated American dining experience with exceptional steaks, seafood, and award-winning wines.

Job Summary

Join Morton’s The Steakhouse Singapore as General Manager, leading daily operations and driving exceptional service, team performance, and business growth in Asia Pacific’s premier upscale steakhouse.

Responsibilities

• Lead daily restaurant operations to ensure seamless service delivery and operational excellence
• Manage relationships with food, beverage, and equipment suppliers to secure quality and timely resources
• Recruit, train, and motivate a high-performing food and beverage team to deliver extraordinary guest experiences
• Collaborate with Sales and Marketing teams to develop and execute strategies that engage local and international markets and achieve sales targets
• Apply advanced financial management skills to plan budgets, control expenses, and optimize profitability
• Develop and implement competitive strategies to enhance brand awareness and market positioning
• Conduct capital planning and proactively manage operational costs to support sustainable growth
• Maintain composure and productivity under pressure while managing multiple priorities effectively
• Uphold and continuously improve world-class service standards to exceed customer expectations
• Drive revenue growth and profitability through strategic decision-making and operational oversight
• Utilize extensive international hospitality knowledge to adapt best practices and innovate service delivery
• Manage multicultural staff relations to foster a collaborative and inclusive work environment
• Demonstrate deep expertise in premium steaks, food and beverage operations, and wine knowledge (old world and new)
• Operate relevant POS and support software to streamline restaurant processes and reporting
• Innovate service quality and employee engagement to maintain Morton’s leadership in the restaurant industry

Required competencies and certifications

• Proven leadership experience as a General Manager or equivalent in high-end Western dining or upscale hospitality operations
• Strong financial acumen with ability to analyze and evaluate food and beverage program success
• Ability to train staff in alcohol intervention, food handling sanitation, company standards, and service protocols
• Excellent oral and written communication skills for effective team and stakeholder engagement
• Proficiency in computer applications relevant to restaurant management
• Minimum 5 to 8 years of experience in leading restaurants globally, with significant exposure to the Asia Pacific region

Preferred competencies and qualifications

• Bachelor’s degree in Business Management, Hospitality Management, or equivalent experience
• Experience managing private events in a fast-paced, high-volume environment
• Demonstrated ability to coach, mentor, and develop staff to reach their full potential
• Strong interpersonal skills to negotiate, resolve conflicts, and foster win/win solutions
• High standards of honesty, integrity, discretion, and adaptability in leadership style

The Role: The General Manager acts as an extension of the restaurant's Management , and is responsible for the total operation of the restaurant. You will oversee the Front of House (FOH) and Back of House (BOH) synergy, ensure peak financial performance, and maintain the highest standards of food quality and service. The candidate will be the primary driver of growth who will take lead with a strong sense of urgency. He/ She should possess a restless drive for improvement and will not wait for Management to identify problems or suggest improvements; the candidate will be the first to spot opportunities, propose solutions, and execute them with precision.

Key Responsibilities:
1. Revenue Generation: Take full ownership of the P&L. You are expected to identify "slow periods", analyze the potential causes with backed up analysis, and implement immediate initiatives to drive foot traffic,

2. Agility: Pivot based on market trends or performance data. You don't wait for a monthly meeting to initiate change , you take initiative in real-time.

3. Growth Strategy: Proactively propose, plan, and execute quarterly marketing and sales strategies (e.g., local partnerships, seasonal activations, or loyalty programs, etc.) to boost covers and average check size.

4. Self-Starting Leadership: Operate with a high degree of autonomy. Take charge of both BOH and FOH. Lead and coordinate all departments for smooth operations. Anticipate and fix operational bottlenecks before they happen. Create or tweak current systems to adapt to the changing needs of the restaurant.

Requirements:
1) At least 10 years' of similar role experience, with strong leadership qualities.
2) Able to read and analyze financial statements.
3) Able to come up with ways to analyze problems to find the root cause(s) , and
4) Strong sense of urgency
5) Strong reporting system- proactively update instead of waiting till the next meeting.

Please submit evidential proof that you are able to fulfill above qualities.