Total 765 Senior Executive level F&B / Tourism / Hospitality job vacancies

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

Apply by Whatsapp +65 85229666

Overview:

The candidate will learn the management of the service and kitchen operations. As a Management Trainee, candidate will specialise in operational activities associated with both services in the Restaurant as well as kitchen duties and basic food preparation.

Reporting Structure:

Department Supervisor

Job Responsibilities:

Service

• Learn and be competent in both service and kitchen staff duties
• Serve the guests efficiently and accurately upon their special requests
• Have a strong sense of cooperation and safety awareness and always multi-task your errands
• Maintain consistent best-in-class service and good hygiene standards
• Maintain good work performance and professional grooming standards
• Monitor quality of all food and beverage items served
• Ensure the smooth running of designated section/area.
• Perform any ad-hoc duties as required by the Branch Manager

Kitchen

• Knowledge of preparation of food and inventory levels of the kitchen
• Ensures all operating standards comply with company policies
• Use hygienic practices for food safety
• Participate in safe work practices and food handling practices
• To be familiar with F&B environment and apply to company standards
• Performs other duties as assigned by the superior

Educational Qualification/ Experience / Skills and Competencies Requirements:

• Candidate must possess at least Diploma/Bachelor's Degree in any field
• At least 1 Year(s) of working experience in the related field is required for this position
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent

Benefits

• Staff Meals Provided
• Uniform & Laundry Provided
• Completion Bonus
• Staff Referral Incentives
• Staff Privileges (Discounts / Birthday Vouchers / Festive Gifts)
• Hospitalization and Surgical Insurance

QC Executive 

• Location: Boon Lay
• 5Days Monday to Friday 9am to 6pm
• $3000 to $3800 

Requirements

• Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field.
• Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.
• Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.
• Willing to travel overseas for supplier visits or audits.

Job scope

• Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.
• Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.
• Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.
• Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.
• Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.
• Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.
• Assist in internal audits, external audits and regulatory inspections.
• Prepare quality reports and support continuous improvement initiatives in the factory.
• Participate in overseas supplier visits or audits when required.

Interested applicants can also send your resume to WA:+65 83472904 (Mr Samuel) and allow our Consultant to match you with our Clients.

No Charges will be incurred by Candidates for any service rendered.

Samuel Siaw

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Reg No: R2412474

• Location: Boon Lay
• 5Days Monday to Friday 9am to 6pm
• $3000 to $3800 

Requirements

• Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field.
• Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.
• Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.
• Willing to travel overseas for supplier visits or audits.

Job scope

• Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.
• Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.
• Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.
• Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.
• Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.
• Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.
• Assist in internal audits, external audits and regulatory inspections.
• Prepare quality reports and support continuous improvement initiatives in the factory.
• Participate in overseas supplier visits or audits when required.

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Assists in the oversight of the daily shift operations of Housekeeping, Recreation/Health Club and, if applicable, Laundry. Works with employees to ensure property guestrooms, public space and employee areas are clean and well maintained. Completes inspections and holds people accountable for corrective action. Position assists in ensuring guest and employee satisfaction while maintaining the operating budget.

CORE WORK ACTIVITIES

Assisting in Managing Housekeeping Operations

· Ensures guest room status is communicated to the Front Desk in a timely and efficient manner.

· Works effectively with the Engineering department on guestroom maintenance needs.

· Supervises the property general cleaning schedule.

· Obtains list of rooms to be cleaned immediately and list of prospective check-outs or discharges to prepare work assignments.

· Inventories stock to ensure adequate supplies.

· Assists in the supervision of daily Housekeeping shift operations and ensures compliance with all housekeeping policies, standards and procedures.

· Assists in the ordering of guestroom supplies, cleaning supplies and uniforms.

· Supports and supervises an effective inspection program for all guestrooms and public space.

· Communicates areas that need attention to staff and follows up to ensure understanding.

· Ensures all employees have proper supplies, equipment and uniforms.

Managing Departmental Costs

· Participates in the management of the department’s controllable expenses to achieve or exceed budgeted goals.

· Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

· Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Ensuring Exceptional Customer Service

· Responds to and handles guest problems and complaints.

· Strives to improve service performance.

· Empowers employees to provide excellent customer service.

· Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Conducting Human Resources Activities

· Participates as needed in the investigation of employee accidents.

· Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.

· Ensures employees understand expectations and parameters.

· Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

· Observes service behaviors of employees and provides feedback to individuals.

· Uses all available on the job training tools to train new room attendants and provide follow-up training as necessary.

· Participates in the employee performance appraisal process, providing feedback as needed.

· Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.

· Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.

· Participates in employee progressive discipline procedures.

POSITION SUMMARY

• Process all guest check-ins, check-outs, room assignments, and room change/late check-out requests.
• Secure payment; activate/reissue room keys. Ensure rates match market codes, document exceptions.
• Verify/adjust billing for guests.
• Communicate to appropriate staff when guests are waiting for an available room.
• Advise guest of messages.
• Clear departures in computer system.
• Coordinate with Housekeeping to track room status and guest concerns.
• File guest paperwork or documentation. Operate telephone switchboard station.
• Run and check daily reports, contingency lists, and credit card authorization reports.
• Supply guests with directions and information.
• Answer, record, and process all guest calls, requests, questions, or concerns; follow up to ensure each has been met to guests’ satisfaction.
• Arrange transportation for guests/visitors.
• Count and secure bank at beginning and end of shift.
• Cash-guests' checks, process all payment types, vouchers, paid-outs, charges, and provide change.

• Notify Loss Prevention/Security of any reports of theft.
• Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak using clear and professional language; answer telephones using appropriate etiquette.
• Develop and maintain positive working relationships; support team to reach common goals; listen and respond appropriately to the concerns of employees.
• Comply with quality assurance standards.
• Perform other reasonable job duties as requested by Supervisors.

Quality Executive (Food Operations)

• Conduct hygiene inspections and product quality assessments to uphold strict safety standards.

• Oversee and ensure proper cleaning, sanitation, pest control, and production practices.

• Verify that microbiological testing and laboratory analyses comply with company policies and regulatory requirements.

• Manage customer feedback and product rejections, and coordinate correctiveand preventive measures.

• Assist in preparations for SFA inspections, as well as internal and externalaudits.

• Keep quality documentation accurate, complete, and up to date.

• Collaborate with cross-functional teams to drive quality and continuous improvement initiatives.

• Carry out any other ad-hoc tasks assigned by the Manager.

Job Requirements:

• Nitec, Diploma, Advanced Diploma, Graduate Diploma, or Degree in Food Science & Technology

• Knowledge of SFA regulations, FSMS and documentation standards will be helpful.

• Detail-oriented, hands-on, and able to follow instructions with precision.

• Capable of working in a fast-paced setting while managing multiple taskseffectively.

• Strong teamwork and communication abilities.

• Training will be provided for fresh graduates.

Position Title: Head Chef
Salary: $5000 - $5500
Working Days & Hours: Shift work from 11am - 10pm (8 hours per day) / (6 days OFF per month)
Location: Bayfront

Responsibilities:

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
• Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.