Total 5,749 Others level F&B / Tourism / Hospitality job vacancies

Summary:

Reporting to EAM of F&B – Business Development Manager for Food and Beverage is responsible for driving revenue growth, building strong relationships with key clients, and developing strategic sales plans to promote F&B outlets and meet revenue targets. You'll work closely with internal F&B teams to deliver exceptional customer experience, leveraging customer insights and market trends to optimize business performance and exceed client expectations, ultimately driving business growth through effective marketing and sales strategies, integrating online bookings with TableCheck, Simphony, and POS systems, targeting a 15% YoY revenue growth.

Job Description

• Develop and execute sales strategies to meet revenue targets

• Build and maintain relationships with corporate clients, event planners, and other key stakeholders

• Manage customer relationships, ensuring excellent customer satisfaction through effective table management and Symphony systems utilization

• Analyze customer data to identify opportunities for upselling, cross-selling, and improving customer experience

• Collaborate with marketing team to develop promotional campaigns and integrate online business channels (e.g. social media, online ordering, delivery platforms)

• Lead and train F&B team to achieve sales targets and provide excellent customer service

• Monitor and report on sales performance, identifying areas for improvement

• Drive partnerships for festive and seasonal business optimization (e.g., Mooncake, NYE, CNY, Dumpling festivals)

Position Summary Statement:

The position is responsible for supervising and assisting the manager in outlet operations. He/ she will assume the role of the manager in the absence of the Restaurant Manager.

The Team Leader reports to the Restaurant Manager.

Primary Responsibilities:

a) To assist the manager in carrying out his/her function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.

b) To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.

c) To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.

d) To replenish items as and when necessary.

e) To ensure that tables under his/her charge have the correct cutleries and table settings before the shift commences.

f) To take food and beverage orders and serve them.

g) To clear and remove soiled dishes, and bring them to the dish washing area.

h) To present bills to diners, collect payment and give to the cashier, return change or credit card to diners.

i) To reset tables after use.

j) To establish par stock and supervise inventory taking.

k) To conduct departmental SOP training for all staff.

l) To assist in forecasting staff requirements and in scheduling day off, vacation, and overtime requirements.

m) To undertake any other related task/duty/assignment that may be given by the Restaurant Manager.

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

Interested please WA at 8896 2338

Job Descriptions:

• Assist the Sous chef in day-to-day culinary operations.
• Responsible for food production in the assigned role.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout assigned kitchen areas at all times.
• Implement controls to minimize food waste.
• Assist in scheduling and coordinating the work of kitchen employees to assure that food preparation is economical and technically correct within budgeted labour cost goals when necessary / Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion.
• Ensure effective control of stock purchasing, receipt, storage, preparation and service about quality, quantity and safety.
• Work closely with the Operations teams, collect customer feedback and focus on improvement and development.

Job Requirements:

• Must possess at least WSQ Food Safety Level 1 certificate.
• Knowledge of halal cuisine will be an added advantage.
• Minimum 3 Year(s) of relevant experience.
• Knowledge of various cooking methods, ingredients, equipment and procedures.
• Candidates with more experience will be considered for a higher role.

Working Location:

Sungei Kadut

• Free shuttle bus from Choa Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

Note:

• Only shortlisted candidates will be notified.

HR cum Admin Executive [ Info tech | 5 days week | Lunchprovided]

Location: Near Bright hill MRT / Bishan MRT

Responsibilities:

Assist in handling full spectrum of HR and general administrative matters for the department

Maintain accurate records of staff particulars in the payroll systems, check and report any discrepancies to management

Monitor staff attendance / leave records / lateness /Overtime record and compute the necessary deductions.

Process work pass applications, renewal and cancellations and liaise with Ministry of Manpower for work pass related issues

Submit employees’ yearly income tax to IRAS (including IR21)

Handle payroll and CPF submission

Prepare employment agreements, letters and other necessary documents

Manage staffs’ insurance

Register food and hygiene course for staff.

Arrange and verify outlets’ Supplier Invoices

Support basic accounts and general admin duties to ensure smooth daily operations

Perform any other ad-hoc duties as assigned

Requirements:

At least 2 years of experience, preferably in the F&B industry

Preferably with experience handling payroll by using HR software, preferably Info-tech

Proficient in MS Word/ MS Excel

Must work Independently

Interested, please whatsapp 98326806 or emailchiewyan@hillcity.com.sg

Additional information:

5 days work week

Lunch provided

Positive and learning environment

Located near to Bright Hill / Bishan MRT

Salary will commensurate with experiences

Position summary:

A Technician maintains the guestrooms, public space and back of the house areas in good condition to ensure that hotel is functional and well-maintained. These assignments relate to a variety of trades that include but are not limited to carpentry, plumbing, electrical, air conditioning, painting, wall covering and masonry.

Job Scope:

·       Inspect guestrooms, public space and back of house areas to repair, touch up or replace light bulbs, lamps, switches, outlets, faucets, toilets, hardware, filters, paint, and furniture, wall covering caulking, grouting or other miscellaneous repairs

·       Considerable knowledge of a wide variety of maintenance trades in order to visually inspect and detect items needing repair

·       Basic electrical, plumbing, carpentry and mechanical experience is used frequently onthe job.

·       Performing the above-mentioned duties requires, experience in using basic hand and power tools and the ability to stoop, kneel, grasp, lift, push and pull weights up to80 lbs. as well as the ability to climb ladders up to 30 feet high and reach in all directions, often time’s overhead is also required

·       Maintain all tools, equipment and working areas in good and safe condition

·       Respond promptly to maintenance calls in hotel premises

·       Detailed record keeping in English is required for logs and inspection sheets

·       Report any health and safety issues observed onsite

·       Assist in hotel operations when required

Requirements:

- Nitec in Electrical/Mechanical Engineering or relatedfield

- Minimum 1-2 years of experience in maintenance and repairof hotel equipment and systems

- Strong technical knowledge of HVAC, plumbing, electrical,and security systems

- Excellent problem-solving and analytical skills

- Ability to work independently and as part of a team

- Good communication and interpersonal skills

- Able to work on shift, weekends and public holidays