Total 5,757 F&B / Tourism / Hospitality job vacancies

Job Summary:

The Operations Coordinator will serve as the primary operational liaison between S.F. Express (Singapore) Pte. Ltd. and key stakeholders and suppliers. This role is responsible for end-to-endorder follow-up, exception management, document control, data tracking, and performance reporting to ensure smooth daily logistics operations.

Key Responsibilities

1. Client Operations Support

·       Represent SF Operations indaily coordination with key stakeholders to address operational requirements.

·       Manage order follow-up,exception handling, and Delivery Order (DO) organization.

·       Collect and relay operational information and feedback.

·       Support operational aspects of customer relationship maintenance.

2. Supplier Operations Coordination

·       Represent SF Operations indaily communication with suppliers.

·       Follow up on pickup anddelivery progress to ensure timely completion.

·       Convey customer operational requirements clearly to suppliers.

·       Supervise and drive exception rectification by suppliers.

·       Verify DO proof of delivery(POD) and sign-off status.

3.Exception Management & Escalation

·       Receive and verify exception reports from both clients and suppliers.

·       Coordinate resolution efforts and track issues to full closure.

·       Immediately escalate major exceptions to higher management for urgent action.

4.Project Documentation & Traceability

·       Establish and maintaincomprehensive project information tracking logs, including:

·       Order records

·       Exception handling records

·       DO filing and archiving

·       Ensure all information is traceable for audit and operational review purposes.

5.Operational Data Reporting & Performance Evaluation

·       Regularly consolidate operational data, including:

·       On-time delivery rate

·       POD (sign-off) rate

·       Exception rate

·       Generate periodic performance summary reports.

·       Support supplier performance evaluations by providing data-driven operational insights.

Qualifications& Requirements

·       Diploma or equivalent qualification

·       Prior experience in logistics coordination, operations support, or supply chain preferred

·       Strong organizational and documentation skills

·       Good communication and problem-solving abilities

·       Proficient in Microsoft Office(Excel, Word) and basic data tracking tools

·       Able to work independently and escalate issues appropriately

·       Meticulous with details,especially regarding DO and POD documentation

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

What do we expect of you

Reporting into the Floor Manager, you ensure that Mondrian guests have exceptional experiences. You are responsible for knowing and communicating all of the restaurants offerings. You are skilled at the art of suggestion. You care about people and it shows in how you deliver service. You are a skilled communicator to both colleagues and guests alike. You are well organized and work clean. You are composed under pressure, well-groomed and are enthusiastic. Your ability to spread joy is paramount.

How your day looks:

• Get familiar with daily reservations and activations
• Prepare stations with tools for service
• Participate in service following established SOP’s
• Check with guests on food allergies
• Manage guest experience with gusto
• Sell wine and be familiar with pouring processes
• Manage guest checks
• Chat guests and serve as an expert in your craft and community
• Consistently vibe check room and communicate with supervisors
• Periodic inventory count service ware
• Provide guidance and mentorship to junior team members

How do you deliver this?

• Tell It Like It Is- Be authentic, honest, direct, sincere & professional.
• Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.
• Gain Trust- Be dependable, deliver on promises, take ownership & follow through.
• Play To Win – Be original, bold, cutting edge and decisive.
• Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Job Description

1. Operation Management - Oversee daily store operations, ensuring smooth and efficient service daily. - Develop and implement standard operating procedures (SOPs) to maintain consistency and quality across stores. - Monitor and optimize workflows to enhance efficiency and productivity. - Ensure compliance with health, safety, and hygiene standards.

2. Strategic Planning and Execution - Collaborate with senior leadership to align operations with organizational objectives. - Analyze market trends and customer preferences to innovate and improve offerings. - Plan and execute promotions and events to drive customer engagement and sales. - Develop and manage budgets, controlling costs while maximizing profitability.

3. Collaboration with Parent Company in Japan - Work closely with management members in Japan Headquarters to ensure alignment of business strategies. - Communicate effectively with stakeholders in Japan, providing regular updates and operational reports. - Adapt and implement corporate policies and directives from the parent company into local operations. - Foster a strong relationship with the Japan headquarters to ensure smooth coordination and mutual understanding.

4. Team Leadership and Development - Lead, monitor, and motivate the operations team, fostering a positive work culture. - Oversee recruitment, training, and performance evaluations to ensure a skilled and dedicated team. - Identify training needs and create development programs to enhance staff performance and growth.

5. Financial Oversight - Monitor revenue, costs, and profitability across the outlets. - Conduct financial analysis, identifying opportunities to improve margins and reduce expenses. - Implement cost-control measures without compromising quality or service standards.

6. Customer Experience - Ensure a high standard of customer service is consistently delivered. - Handle customer feedback and complaints, implementing solutions to improve satisfaction. - Maintain close communication with guests to understand their preferences and adapt services accordingly.

7. Supplier and Inventory Management - Negotiate with suppliers to secure favorable terms and high-quality products. - Oversee inventory management, ensuring optimal stock levels and minimizing wastage. - Monitor and manage food and beverage procurement processes.

8. Compliance and Reporting - Ensure adherence to legal regulations, including labor laws, food safety, and licensing requirements. - Uphold the highest standards of compliance as required by the parent company. - Maintain thorough documentation of all operations to support audits, reporting, and regulatory inspections. - Promote a culture of compliance and ethical behavior across the organization through training and awareness programs.

Job Requirement

1. A Bachelor’s Degree in Business Administration, Accounting, Finance, or related field.

2. More than 20 years of experience in F&B operations in the F&B industry, including at least 5 years as a senior manager and above within a globally operating, publicly listed company. The successful candidate must have acquired the aforementioned experience within the last 5 years.

3. More than 5 years of experience in implementing and standardizing franchise operational procedures (SOP) across at least 10 outlets. Successfully launched new franchise locations within 6 months while ensuring compliance with brand standards. Demonstrated ability to achieve key performance indicators (KPI), including an average monthly sales value of SGD 130,000 or higher and a turnover rate of 3 times per day per outlet.

4. Proven experience in ensuring full compliance with Singapore’s food safety and quality regulations (SFA, NEA) and leading regulatory audits across multiple outlets. Additionally, the candidate must have the ability to integrate and enforce franchise (FC) operational and quality standards, aligning food safety management with FC brand guidelines and manuals to ensure consistency and excellence.

5. More than 5 years of experience in multi-location F&B management, directly supervising more than 10 outlets across different areas with a proven track record of leading and developing a team of more than 20 employees, including restaurant managers and frontline staff, ensuring consistent operational excellence and standardization

6. Excellent leadership, communication, and interpersonal skills.

7. Business-level proficiency in both English and Japanese (equivalent to JLPT N1) is required to effectively negotiate with senior management of key clients and suppliers, ensure accountability to stakeholders, and liaise with the headquarters in Japan.

8.At least 5 years of experience in a middle management role overseeing financial and corporate management.

Proven ability to manage business KPIs from multiple perspectives, drive continuous improvement through the PDCA cycle, and execute strategic initiatives based on financial statements, POS system data, and workforce reports. Experience in budget planning, cost control, and performance evaluation, with direct reporting to senior management of a publicly listed global headquarters located overseas.

9. Ability to thrive in a fast-paced, dynamic environment and solve complex problems.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Kitchen management: Overseeing the kitchen's daily operations, including setting up the kitchen with equipment and utensils, and delegating tasks to kitchen staff
• Food quality and cost: Controlling food quality, portion control, and food costs
• Menu creation: Being innovative and creative with daily special menus
• Ingredient purchasing: Overseeing the purchase of fresh products and dried goods
• Customer relations: Maintaining good relationships with customers
• Quality control: Tasting dishes to ensure they meet the right standards and are presented correctly
• Staff management: Recruiting, motivating, and managing staff
• Kitchen budget: Managing the kitchen budget

Some other skills and abilities that a Chinese chef may need include:

• Strong interpersonal and problem solving abilities
• The ability to work well under pressure in a fast-paced environment
• The ability to work cohesively with fellow colleagues as part of a team
• The ability to focus attention on guest needs, remaining calm and courteous at all times

What do we expect from you?

Under the general guidance of the Director Of Restaurants & Bars or any other authorized by the management, As a Supervisor, you are responsible for supervising all aspects of the restaurant for its smooth operation on a daily basis. You are also responsible for delegating tasks to all the restaurant personnel and ensuring that the responsibilities are completed in a timely manner.

How your day looks like?

• Planning and delegating work duties to the staff and ensuring that they work according to the compliance of the restaurant business.
• Overseeing the staff for the smooth running of the restaurant.
• Training new employees as per their abilities and skills.
• Maintaining a strong relationship with suppliers and vendors.
• Inspecting the food and beverage stock level and restock them in a timely manner.
• Conducting inspections of the restaurant kitchen and ensuring proper hygiene is maintained.
• Checking with the guest and making sure that they are getting served with the best quality food.
• Resolving customer complaints in a professional manner.
• Ensuring customer satisfaction with all the services provided to them.
• Preparing daily reports and presenting them to the higher management.
• Managing the outstanding bills and cash inflows of the restaurant.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

JOB DESCRIPTIONS:

• Manage and create a comprehensive marketing campaign to generate sales for various brands and outlets
• Creates marketing and social media campaigns and strategies for company social media channels, including Facebook, Instagram, TikTok, and other relevant platforms.
• Manage the engagement in social media presence creation on new and emerging social media platforms
• Overseeing the management of social media communications
• Uses timelines and scheduled content to create a consistent stream of new content for audience interaction while analyzing, managing, and altering schedules where necessary to optimize visits
• Build brand awareness through various media outlets by producing a brand style guide that best captures the company
• Plan sales and advertising campaigns and identify potential market trends
• Design and oversee advertising layouts, create editorial and content creation calendars for social media platforms
• Prepare, write, and proofread creative copy
• Research previous successful campaigns
• Run reports and generate charts for presentation needs and build an image library
• Assist the restaurant outlets with event inquiry
• Create a promotions plan to drive and increase sales

REQUIREMENTS:

• Can work in a fast-paced environment
• Prior experience in F&B Industry
• Prior experience in handling events
• Familiar with social media
• Able to work independently and in a team
• Focused and attentive to details
• Well-organized and self-discipline
• Good time management
• Good written and verbal communication