JOB SUMMARY

Responsible for proactively soliciting and managing large group/catering related opportunities with significant revenue potential.  Manages group/catering opportunities not handled by an Event Booking Center (EBC). Actively up-sells each business opportunity to maximize revenue opportunity.  Achieves personal and team related revenue goals.  Ensures business is turned over properly and in a timely fashion for proper service delivery.  Responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience.  Provides service to customers in order to grow the account on behalf of the company.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years experience in the sales and marketing, guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major; no work experience required.

   

CORE WORK ACTIVITIES
 

Understanding Market Opportunities & Driving Revenue

• Targets group/catering accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation.
• Partners with group/catering counterpart to effectively manage the business opportunity.
• Responds to incoming group/catering opportunities for the property that are outside parameters of the Event Booking Center.
• Handles all opportunities if property does not participate in an EBC.
• Identifies, qualifies and solicits new group/catering business to achieve personal and each property’s revenue goals.
• Focuses efforts on group/catering accounts with significant potential sales revenue.
• Develops effective group/catering sales plans and actions.
• Designs, develops and sells creative catered events.
• Maximizes revenue by upselling packages and creative food and beverage.
• Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.
• Closes the best opportunities for each property based on market conditions and individual property needs.
• Uses negotiating skills and creative selling abilities to close on business and negotiate contracts.

Providing Exceptional Customer Service

• Handles complex business with significant revenue potential as well as significant customer expectations.
• Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc.
• Develops relationships within community to strengthen and expand customer base for group/catering sales opportunities.
• Supports brand’s Service and Relationship Strategy, driving customer loyalty by delivering service excellence throughout each customer experience.
• Provides excellent customer service in order to grow share of the account.
• Executes brand’s Customer Service Standards and property’s Brand Standards.
• Executes and supports the business Customer Service Standards and property’s Brand Standards. 
• Participates in and practices daily service basics of the brand.
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the property and brand.
• Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Building Successful Relationships

• Works collaboratively with off-property sales channels (e.g., Event Booking Center, Market Sales, Strategic Accounts) to ensure sales efforts are coordinated, complementary and not duplicative.
• Manages and develops relationships with key internal and external stakeholders.
• Uses sales resources and administrative/support staff.

Additional Responsibilities

• Utilizes intranet for resources and information.
• Conducts site inspections.
• Creates contracts as required.
• Executes and supports the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
  
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Perm role with comprehensive benefits (10-14 days AL, AWS (13 months), Performance bonus etc)

Well established Japanese restaurant with various location

6 days work week, 44 hours (anything more than 44 hours considered OT Pay applied to all levels of position)

Position available (commensurate with your last drawn & your experiences)

Responsibilities

• Responsible in daily smooth operation in the restaurant
• Cashiering duties
• Assist in food preparation
• Maintain high standards of quality control, hygiene, health and safety.

Job Requirement (s):

• At least 1 year of working experience in the related field is required for this position

Interested applicants, please send your resume to mtee@alignrecruitment.com.sg or whatsapp to +6588957462

Regret to inform you that only shortlisted candidates will be contacted by our consultants

Align Recruitment Pte Ltd (20C0253)

Tee Siew Mei (R1219651)

F&B Service Attendant | $3180 + 2 Months Bonus!!

Job Descriptions:

· Assist in food and beverage preparation

· Ensures that food is prepared and served to

the customers on time.

· Take order and proceed payments

· Manage stall and ensure cleanliness

· Follow food and beverage safety and hygiene

policies and procedures.

· Receive and store food products.

Requirements:

Positive and approachable manner

Good interpersonal and communication

skills

Ability to work unsupervised and deliver

quality work

Ability to carry out multiple tasks and be a

team player

Relevant working experience in the Coffee

Shop/Food Court is an added

advantage

Must prepare to work during weekends/

public holidays and overtime as and

when required

2.

• Resolve Escalated Issues: Act as the primary point of contact for escalated customer inquiries or complaints, including concerns related to delayed, misplaced, or damaged shipments, and pending documentation. Ensure timely and effective resolution with minimal disruption to clients.

• Cross-Department Collaboration: Work closely with key teams in operations, logistics, and warehousing to identify the root causes of issues and implement corrective actions to prevent recurrence.

• Customer-Focused Solutions: Provide tailored solutions to complex challenges, maintaining a client-first approach and ensuring that customer satisfaction remains a top priority.

• Clear and Compassionate Communication: Deliver consistent, clear, and empathetic communication to clients, providing them with timely updates and ensuring they are kept in the loop throughout the resolution process.

• Process Improvement: Proactively identify recurring issues or patterns and collaborate with relevant teams to suggest and implement process improvements that enhance efficiency and customer experience.

• Detailed Documentation: Maintain precise and organized records of escalated cases, resolutions, and follow-up actions, ensuring all documentation is easily accessible for future reference.

• Team Collaboration: Work seamlessly with other departments to ensure a smooth and consistent service delivery, promoting a cohesive and efficient work environment.

• Continuous Feedback: Regularly provide insights and feedback on customer care processes to help refine and enhance the overall customer experience strategy.

• Additional Responsibilities: Assist with any other duties or projects as assigned by the reporting officer, contributing to the overall success of the customer care team.

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Cook Requirements:

• food handling certification is preferred.
• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Cook.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills

• Responsible for food preparation and cooking to standard operating procedures.
• Ensure smooth operations and allocation of duties within the kitchen.
• Ensure that all orders are fulfilled in a timely manner and to expected standards.
• Attend to kitchen-related duties stock- checking and inventory and ordering.
• Ensure good hygiene and housekeeping standards within the kitchen.
• Ensure food is stored, prepare and presented in a safe and hygiene manner.
• Uphold high standards of food quality to ensure customer satisfaction.
• Willingness to work night shift and split shift.
• Willingness to work extra hours or weekend if needed.

The general duties and responsibilities of an accountant job are: 

• Prepare reports and tax returns. 
• Spending and budget monitoring. 
• Audit and analysis of financial results. 
• Financial forecasting and risk analysis. 
• Consulting to reduce costs and increase profits. 
• Compilation and presentation of financial and budget reports. 
• To ensure that financial statements and records comply with laws and regulations. 
• To keep books and systems up to date.

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91834574 for more information

$ 2750 - $ 3200
5.5 days or 6 days, Weekly 44 hours (Shift Work)
Location : Bedok / Sixth Avenue

Job Description

• Responsible for day-to-day operation with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Foster good working relationship and communication between front and back of house
• Be an amazing example of service, leading the team to ensure excellent guest experience through warm and genuine service while maintaining a fun and relaxed working environment
• Supervise and train the team in accordance to the company’s DNA
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs
   

Job Requirements

• Preferably Diploma in Hospitality or related fields
• Preferably 2 years’ managerial experience in F & B – cafes / restaurants / similar capacity
• Able to work on weekends / public holidays

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge