Total 1,170 Manager level F&B / Tourism / Hospitality job vacancies

Job Summary

Lead kitchen operations by applying expertise in French cuisine to train staff and develop innovative dishes, ensuring high culinary standards and efficient workflow.

Responsibilities

• Lead kitchen operations to maintain high standards of food quality and safety
• Apply knowledge of French cuisine to prepare and innovate menu items
• Train new kitchen staff to develop their culinary skills and ensure consistent food preparation
• Create new dishes by experimenting with ingredients and techniques to enhance the menu
• Manage kitchen workflow during the 3pm to 11pm shift to ensure timely service
• Maintain a clean and organised kitchen environment

Other Information

• Work schedule: 5-day work week with fixed days off on Sunday and Monday
• Working hours: 3pm to 11pm
• Salary range: $6k- $7.5k

Job Description

We are seeking a service-oriented Restaurant Service Staff to support daily front-of-house operations. The role involves assisting with reservations, coordinating seating arrangements, and delivering excellent customer service. Responsibilities include taking orders, serving food and beverages, handling basic wine service, and ensuring tables are cleared and reset promptly. The role also requires maintaining cleanliness of the dining area and supporting smooth daily operations.

Responsibilities

• Assist in managing reservations and assigning tables
• Take orders and serve food and beverages
• Handle basic wine service (opening and pouring)
• Clear and reset tables efficiently
• Maintain cleanliness of dining and service areas
• Support daily restaurant operations

Requirements

• Good customer service and communication skills
• Basic computer knowledge
• Familiarity with food and beverage service is an advantage
• Able to work in a fast-paced environment

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We are seeking for a passionate and driven F&BManager who is responsible for overseeing and managing all aspects of food andbeverage operations, including budget management, team leadership, customerservice, menu design, and compliance with health and safety regulations.

Responsibilities

·       Manage all F&B and day-to-day operations

·       Design exceptional menus, purchase goods and continuously make necessaryimprovements

·       Identify customers’ needs and respond proactively to all of theirconcerns

·       Lead F&B team by attracting, recruiting, training and appraisingtalented personnel

·       Provide a two-way communication and nurture an ownership environmentwith emphasis in motivation and teamwork

·       Organize, direct and evaluate food and beverage service

·       Shift scheduling

·      Negotiate supplier arrangements for food andbeverage products

Qualifications

·       Proven food and beverage management experience

·       Mastery in delegating multiple tasks

·       Communication and leadership skills

·       Up to date with food and beverages trends and best practices

·       Ability to manage personnel and meet financial targets

·       Guest-oriented and service-minded 

Key Responsibilities

• Oversee end-to-end daily restaurant operations, ensuring high standards of food quality, service, cleanliness, and safety
• Drive outlet performance by achieving sales targets and optimising operational efficiency
• Lead, coach, and motivate a service-driven team to deliver a positive and consistent guest experience
• Plan and manage staff scheduling to support peak and off-peak business needs
• Monitor and evaluate staff performance, providing regular feedback and development opportunities
• Ensure compliance with all food hygiene, safety, and licensing regulations
• Maintain a strong presence on the floor to oversee service flow and promptly resolve operational issues
• Build and maintain good working relationships with suppliers, vendors, and stakeholders
• Conduct regular staff training and briefings on service standards, product knowledge, and workplace safety
• Track sales performance and ensure accurate preparation of daily, weekly, and monthly reports
• Identify opportunities to improve operations, enhance customer satisfaction, and increase revenue

Requirements

• Minimum 5 years of managerial experience in a casual dining or similar F&B environment
• Strong operational knowledge of front- and back-of-house restaurant functions
• Proven ability to lead teams in a high-volume, fast-paced setting
• Excellent leadership, communication, and interpersonal skills
• Customer-focused mindset with strong problem-solving abilities
• High level of integrity, accountability, and professionalism
• Resilient, adaptable, and able to perform under pressure
• Willing to work weekends, public holidays, and rotating shifts

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

Responsibilities:

- Manage day-to-day operations to ensure smooth site functioning

- Provide effective instruction and supervision of site cleaners to ensure daily operational goals are met

- Train, coordinate, assign tasks, and resolve immediate issues within the team

- Plan and deliver schedules for specific needs, such as periodic cleaning timetables, using available manpower and equipment

- Oversee the servicing and maintenance of cleaning equipment

- Be willing to work night shifts, weekends, and public holidays

- Deploy across various locations island-wide

- Perform other ad hoc duties and participate in assigned projects

Requirements:

- Degree in Facilities Management or a related discipline

- At least 5–8 years of experience in cleaning or facilities management industries (e.g., hotels, commercial sectors)

- Proficient in Microsoft Office

- Strong analytical and persuasive skills

- Excellent time management skills

- Well-groomed, with strong interpersonal and communication skills

- Positive work attitude; able to work independently as well as in a team

- Willing to work across multiple locations and on rotational shifts

- Preferably with a Class 3 driving licence

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• ·       Design andupdate menus based on seasonal ingredients and customer preferences
• ·        Overseedaily kitchen operations and ensure efficient workflow
• ·        Supervise,train, and mentor kitchen staff
• ·        Maintainhigh standards of food quality, presentation, and hygiene
• ·        Monitorinventory levels and order supplies as needed
• ·        Controlfood costs and minimize waste
• ·        Ensurecompliance with health and safety regulations
• ·        Collaboratewith management on menu development and special events
• ·        Addresscustomer feedback and resolve any kitchen-related issues
• ·        Implementand enforce kitchen policies and procedures

Qualifications:

• ·       Proven experience as a Head Chef or similar role
•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

This role is responsible for overseeing and supporting the day-to-day operations and performance of the assigned F&B brand(s) in Singapore, ensuring operational excellence, maintaining service standards, controlling costs, and aligning with the Group's objectives.

Job Responsibilities

• Oversee and manage the day-to-day operations of all outlet(s) under the assigned brand(s), ensuring consistency in service, food quality, cleanliness, and brand standards
• Monitor outlet performance, including sales, labour cost, food cost, and controllable expenses; analyse sales performance to optimise profitability and implement improvement measures where necessary
• Conduct regular outlet visits, audits, and reviews to ensure compliance with SOPs, company policies, and regulatory requirements
• Oversee and manage manpower planning, staff deployment, recruitment, training, and performance management in collaboration with Restaurant Manager(s) and HR
• Work closely with Restaurant Manager(s) to ensure smooth operations, resolve operational issues, and maintain service and hygiene excellence
• Support the implementation of new SOPs, systems, operational changes, and improvement initiatives
• Execute sales, marketing, and promotional initiatives as directed by management and provide operational feedback on their effectiveness
• Support new outlet openings, renovations, or operational projects when required
• Handle operational issues, customer feedback, and incidents, escalating matters to the Head of Operations when required
• Prepare and submit regular operational reports and updates to the Head of Operations
• Provide hands-on operational support, including performing service duties and working flexible hours or shift schedules when required for business needs
• Leverage on existing network and clientele to drive outlet traffic, partnerships, and revenue growth
• Perform other ad-hoc duties as assigned under the Group.

Requirements

• 5–8 years of F&B operations experience; multi-outlet management experience is highly preferred
• Proven track record of leading Restaurant Managers and diverse outlet teams
• Comprehensive knowledge of F&B operations including service standards, hygiene protocols and SOP implementation
• Good knowledge of cost control, including labour, food, and controllable expenses
• A proactive team player with a positive attitude and a commitment to professional development
• Hands-on, ground-oriented, ready to work alongside operations teams whenever required
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays to support business needs
• Good leadership, communication, and interpersonal skills
• Ability to perform under pressure; able to manage multiple outlets and resolve operational issues effectively
• Proficient in MS Office and experienced in preparing operational reports

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the bar and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Controls requisitioning, storage and careful use of all operating equipment and supplies.
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.
• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 15 years of experience in the hotel or free-standing restaurant and bar environment, minimum 1 years in similar position.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Involvement in reservations and understanding of Revenue Management processes.
• Minimum 1 year experience in bars under the World's 50 Best Bars list.
• Thrives in large scale operation and high volume operation.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff

About the Role

We are a fast-growing F&B retail brand in Singapore, expanding our store network across the island. We are looking for a hands-on and experienced Facilities & Projects Manager to oversee store maintenance operations and manage new store fit-out projects.

Responsibilities:

Facilities & Maintenance Management

• Ensuring our outlets operate smoothly and new stores are delivered on time, within budget, and to the highest standards.
• Oversee maintenance of all retail outlets, including electrical, plumbing, air-conditioning, and equipment
• Manage in-house maintenance team (2 technicians) and vehicle scheduling
• Establish and improve maintenance SOPs and response time
• Conduct regular site inspections to ensure operational readiness
• Control and optimize maintenance costs

New Store Fit-Out & Project Management

• Manage end-to-end new store setup and renovation projects
• Coordinate with contractors, designers, landlords, and mall management
• Ensure projects are completed on time, within budget, and according to specifications
• Review quotations and prevent cost overruns
• Monitor on-site progress and resolve project issues

Vendor & Cost Management

• Source, evaluate, and manage contractors and service providers
• Build a reliable vendor network for maintenance and renovation works
• Negotiate pricing and improve cost efficiency

Requirements:

• Minimum 3 years of experience in facilities management or project management (F&B or retail preferred)
• Familiar with Singapore retail / mall fit-out processes and regulations
• Basic technical knowledge in electrical, plumbing, and air-conditioning systems
• Experience managing a small team and external vendors
• Strong communication and problem-solving skills
• Able to work independently and handle multiple projects

Position Overview:

The Purchasing Manager and Cost Controller is responsible for scheduling and organizing purchasing strategies in line with organization, objectives, monitor the procurement process. The individual coordinates the work order contracting process and ensure adherence to Capella Hotel Group (CHG) as well as the local policies and is responsible for providing cost accounting support for hotel operations, as well as oversee daily operations of store, receiving to ensure hotel operation to run in smoothly manner under any circumstances.

The Role:

Purchasing and Cost Control

• Ensure that all orders purchased are in accordance with hotel policies
• To ensure close liaison and co-ordination with all Departments for meeting their needs
• To ensure timely supply of goods for various departments keeping in mind the "lead time" required for procurement
• To process and monitor delivery for Purchase Requisition, Purchase Order, regular supplies and perishable products for kitchen
• Ensure that all items received by the Hotel are properly documented in accordance with the hotel procedure
• To constantly obtain goods at a competitive price without sacrificing the desired quality standard
• To maintain proper planning and control SCM system
• To keep up to date on the purchasing function and market situation and seek new sources or better prices on a continuous basis, focusing on key products
• To ensure conformity to standards and specifications of goods as required by the Management
• Evaluate quotations when necessary and ensures best quality in accordance with hotel specifications
• Accommodate any internal and external audit request
• Carry out comparison of the quotations
• Ensure that colleague issued goods based on First In First Out (FIFO)
• Ensure that slow moving items and items near expiry dates are monitored
• Establish and maintain par stocks on all inventoried items, keeping in mind that inventory levels must be kept as low as possible without compromising the efficiency of the hotel
• Conduct frequent spot check to ensure that the purchasing & receiving colleagues are following the hotel policies and procedures
• Ensure that colleagues to process all issue requests that are properly completed and approved before items are issued
• Ensure that receiving received goods based on exact weight and specifications order in the Purchase Order
• Co-ordinate and participate as necessary in all month end inventories of food and beverages.
• Oversee a team of purchasing and receiving ensure smooth operations that meet operations requirements
• Ensure that the Receiving colleague match received invoices with Purchase Order and handover to Account Payable daily
• Ensure that inventory is securely stored and that all physical movement is tracked and accounted for
• Update daily food cost report for chef knowledge of monitoring the food cost to in line with budgeted cost %
• Update Beverage costing worksheet for all the Food & Beverage outlets.
• Create article for new items upon Purchasing receive quotations, setting appropriate unit size for it
• Attend to all invoice related issues such as CTCs invoices, wrong invoice no. forward down by Account Payable
• Issue Goods Return Note to supplier and follow up on the credit note upon goods returned to supplier due to valid reason
• Create inventory template and send notification email to users on the inventory schedule, closure of store & issuing timing
• Print out the hard copy count sheet by respective outlets and distribute to users on a day before inventory conducted
• Perform monthly store inventory; check and rectify with users on the stock level after physical inventory conducted
• Tabulate C7 transfer summary and submitted to Finance for closing.
• Email the outlets beverage cost report for comparison view.
• Analyze on the reason of high cost, provide necessary reports and supporting documents
• Review of the store slow moving items and highlighted to Chef/ F&B to propose of moving out from store for more effective manning
• Complete any other projects, tasks or activities as assigned from time to time

Manage Team

• Review talent capability and develop high potential colleagues for the department
• Identify training needs of the department and implement a training plan in conjunction with the department heads to close gaps
• Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
• Be involved in career progression and succession planning of colleagues

Talent Profile:

• Diploma in Supply Chain Management or a relevant related field
• At least 5 years' relevant purchasing and cost control experience in the hotel industry
• Prior experience in managing a team
• Familiar with SCM, and other basic computer related applications in the hotel industry