Total 7 job vacancies by Select Group Pte. Ltd.

Job Description

We are looking to hire a Area Manager who will be responsible for driving and delivering sales revenue in line with the budget while managing costs and maintaining the service and hygiene standards with the operations team.

This individual will be in-charge of our food court operations and drink stall management.

Responsibilities:

Business Operations

• Work closely with management to integrate strategic business continuity management into organization’s operations to achieve business goals

• Responsible for the business performance, financial and budget planning of the business unit

• Involved in the set up and expansion plans for new concepts and brands

• Analyse business performance to optimise sales and profitability

• Work closely with functional support departments as to align with strategic business objectives.

• Facilitate innovation process within the business unit

Customer Service

• Develop and implement service operations processes

• Drive service quality and customer satisfaction

• Drive customer loyalty for service excellence

People Management

• Oversee all staff related matters including such as hiring, training, performance management, and disciplinary matters

• Develop managers and high-potential employees through organizational talent capability reviews

• Lead, coach and motivate managers to develop organizational and governance strategies and achieve goals

• Facilitate innovation and lead managers to manage change

Adhering to Quality and Standards

• Manage compliance with F&B hygiene policies and procedures

• Oversees restaurants standards and maintenance

Requirement: 6 days work week

Skills/Qualification

• At least 5 years of experience in F&B environment

• Minimum 3 years exposure in managerial position in F&B operations

• Passionate and interest in F&B operations

• Strong business acumen, critical thinking and analytical skills.

• Determination to succeed and ability to deliver results

• Good problem solver and self-confidence in decision making.

• Ability to lead and inspire the team to achieve organizational goals.

• Strong inter-personal skills and to lead by example with hands-on-approach.

• Ability to identify the market trends and creative to new ideas to stay ahead of competition.

Key Responsibilities:

1. Kitchen Operations & Leadership:

• Lead, manage, and oversee all aspects of kitchen operations, including planning, organizing, and directing daily production activities for a large-scale food manufacturing facility.

• Develop and implement efficient production schedules to meet demand and optimize workflow.

• Supervise, coach, mentor, and develop a team of culinary professionals (e.g., cooks, prep staff, line leads), fostering a culture of accountability, collaboration, and continuous improvement.

• Delegate tasks effectively and monitor performance to ensure targets are met.

• Manage staff scheduling, attendance, and performance reviews.

2. Culinary Execution & Product Development:

• Possess in-depth knowledge and experience in using modern kitchen equipment common in manufacturing settings (e.g., blast freezers, combi ovens, tumblers, tilting pans, large-scale mixers).

• Ensure all food products are prepared consistently according to standardized recipes, maintaining precise portion control and minimizing waste.

• Oversee menu development and refinement for mass production, adapting recipes for scalability without compromising taste or quality.

• Research and introduce new culinary trends, ingredients, and production techniques to enhance product offerings and efficiency.

• Conduct sensory evaluations and taste tests to ensure product quality and consistency. 

3. Quality Assurance & Compliance:

• Implement and enforce rigorous quality control procedures throughout the production cycle, from raw ingredient inspection to finished product packaging.

• Maintain consistency in product quality across all production lines and batches.

• Ensure strict compliance with all relevant food safety and hygiene standards and regulations (e.g., HACCP, ISO 22000, GMP, local food safety authorities like SFA in Singapore).

• Conduct regular audits and inspections of food handling, storage, and preparation areas.

• Develop and maintain accurate records of production output, inventory levels, and quality control measures.

4. Production & Process Management:

• Optimize production processes to enhance efficiency, reduce costs, and minimize waste (e.g., through yield management, inventory optimization).

• Oversee inventory management, ensuring timely procurement of high-quality ingredients, proper storage, and effective rotation to reduce spoilage.

• Collaborate with procurement and supply chain teams to source ingredients that meet quality and cost requirements.

• Manage the upkeep and maintenance of all kitchen equipment, ensuring operational continuity and adherence to safety standards.

• Identify and troubleshoot production issues, implementing corrective actions promptly.

5. Cost & Budget Control:

• Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.

• Identify and implement cost-saving initiatives without compromising product quality or safety.

• Manage the kitchen budget, track expenses, and prepare financial reports as required.

6. Technology Integration & Innovation:

• Evaluate, adopt, and implement new technologies and kitchen systems (e.g., inventory management software, production planning tools) to improve operational efficiency, enhance product consistency, and streamline workflows.

• Stay abreast of industry advancements in food processing and culinary technology.

7. Training & Development:

• Design and deliver comprehensive training programs to enhance the culinary and operational skills of kitchen staff.

• Monitor performance, provide constructive feedback, and support professional development opportunities for the team.

Requirement:

• Culinary degree or diploma from a recognized culinary institution is highly preferred. Bachelor's degree in Food Science, Hospitality Management, or a related field is a plus.

• At least 3-5 years in a leadership role within a food manufacturing facility, central kitchen, or high-volume catering operation. Experience with relevant cuisine types is often a plus.

• Valid Food Handler's Permit and certifications in food safety management

This role plays a pivotal role in ensuring the smooth and safe operation of all factory facilities, utilities, and equipment. The Assistant Facilities Manager is hands-on and supports both daily maintenance activities and planning of preventive maintenance, projects, and compliance requirements of the building.

Key Responsibilities:

• Oversee day-to-day maintenance of utilities and factory systems (e.g. air compressors, chillers, HVAC, electrical systems, water pumps, plumbing).

• Lead and carry out hands-on troubleshooting and repair works when required.

• Monitor performance and reliability of equipment and take corrective actions to reduce downtime.

• Assist in planning and scheduling preventive maintenance (PM) programs.

• Ensure maintenance records, checklists, and service reports are properly updated.

• Coordinate with contractors and vendors for servicing, calibration, and statutory inspections.

• Support the Facilities Manager in upgrading, installation, and improvement projects.

• Provide technical inputs and assist in supervision of contractors during project works.

• Identify opportunities for energy saving, system reliability, and efficiency improvement.

• Ensure all facilities comply with SFA, NEA, PUB, and SCDF requirements.

• Supervise and guide maintenance technician in daily work assignments.

• Work closely with production team to support operational needs.

• Report any major issues, incidents, or improvement needs to the Facilities Manager.

Requirements:

• Diploma or Degree in Mechanical, Electrical, Mechatronics, or Facilities Engineering.

• 3–5 years of relevant experience in facilities or maintenance within a food manufacturing or similar environment.

• Strong technical knowledge of utilities systems (refrigeration, air compressors, boilers, HVAC, etc.).

• Hands-on approach with good troubleshooting and planning skills.

• Good communication and coordination skills to work with internal teams and external vendors.

• Able to work on standby or during weekends if required.

• Work location: Senoko South

Job Description

We are looking to hire a Area Manager who will be responsible for driving and delivering sales revenue in line with the budget while managing costs and maintaining the service and hygiene standards with the operations team.

This individual will be in-charge of multiple hawker brands / food retail brands.

Responsibilities:

Business Operations

• Work closely with management to integrate strategic business continuity management into organization’s operations to achieve business goals

• Responsible for the business performance, financial and budget planning of the business unit

• Involved in the set up and expansion plans for new concepts and brands

• Analyse business performance to optimise sales and profitability

• Work closely with functional support departments as to align with strategic business objectives.

• Facilitate innovation process within the business unit

Customer Service

• Develop and implement service operations processes

• Drive service quality and customer satisfaction

• Drive customer loyalty for service excellence

People Management

• Oversee all staff related matters including such as hiring, training, performance management, and disciplinary matters

• Develop managers and high-potential employees through organizational talent capability reviews

• Lead, coach and motivate managers to develop organizational and governance strategies and achieve goals

• Facilitate innovation and lead managers to manage change

Adhering to Quality and Standards

• Manage compliance with F&B hygiene policies and procedures

• Oversees restaurants standards and maintenance

Requirement: 6 days work week

Skills/Qualification

• At least 5 years of experience in F&B environment

• Minimum 3 years exposure in managerial position in F&B operations

• Passionate and interest in F&B operations

• Strong business acumen, critical thinking and analytical skills.

• Determination to succeed and ability to deliver results

• Good problem solver and self-confidence in decision making.

• Ability to lead and inspire the team to achieve organizational goals.

• Strong inter-personal skills and to lead by example with hands-on-approach.

• Ability to identify the market trends and creative to new ideas to stay ahead of competition.

The Head of Hygiene, Safety, and Environment (HSE) is responsible for developing, implementing, and managing all aspects of food hygiene, occupational health and safety, and environmental safety across the organization. This role ensures compliance with regulations, promotes a culture of continuous improvement, and safeguards the health and wellbeing of employees, customers, and the environment within all food and beverage operations.

Responsibilities:

Food Safety & Hygiene Management

• Develop and enforce hygiene protocols across all production, handling, storage, and service areas

• Conduct regular audits and inspections to ensure compliance with food safety and sanitation standards (e.g., HACCP, ISO 22000, FSSC 22000) and any other international food safety standards as required by the business operations.

• Implement cleaning and disinfection schedules; ensure correct use of sanitation products and procedures.

• Lead investigations of any hygiene-related incidents or non-conformities and oversee corrective actions.

• Oversee audits, inspections, and certification processes of all business units Quality Assurance personnel to maintain high product quality and regulatory compliance

• Liaise with external auditor, certification bodies and regulatory agencies as needed

Health & Safety Compliance

• Ensure the organization meets all legal and regulatory H&S requirements.

• Develop and maintain safety policies, risk assessments, and emergency response plans.

• Oversee training programs for staff on HSE practices and food safety awareness.

• Monitor workplace hazards, accidents, and near-misses; lead root cause analysis and preventive measures.

• Lead the halal team to ensure certification is renewed timely and compliance are met

Skills/Qualifications:

• Bachelor's degree in, Food Science/ Food Technology, Environmental Science, Occupational Health & Safety, or a related field.

• Minimum 8 –10 years of experience in a similar HSE leadership role within the food and beverage industry.

• Prior experience in statutory board will be an added advantage

• Internal quality auditing training or experience will be an added advantage

• Well versed in latest technology development / business movement/ government initiatives

• Deep knowledge of food safety standards, regulatory frameworks, and best practices.

• Strong leadership, communication, and problem-solving skills.

• Analytical mindset with strong attention to detail

• Ability to manage cross-functional teams and collaborate across departments

• Proactive and forward-thinking approach to risk mitigation

• Strong organizational and project management skills

The Business Development candidate (Ready to Eat Meal) is responsible for driving sales growth and expanding Taste Asia's market presence for OEM products.

This role involves identifying new business opportunities, building and maintaining client relationship and developing strategies. 

Responsibilities:

Market Research & Analysis

• Conducting market survey and analysis on current market trends, specifically in OEM opportunities. 

Sales & Business Development

• Identify, target, and establish relationships with key decision-makers in target companies, including corporate offices, educational institutions, and public spaces.

• Pitch and present the company’s OEM solutions to potential clients, emphasizing the value proposition and ROI. Negotiate contracts and close sales deals that meet company's objectives

• Prepare regular reports on sales performance, market trends and business development activities

Client Relationship Management

• Build and maintain strong relationships with existing clients to ensure repeat business and customer satisfaction.

• Act as the primary point of contact for clients, addressing their needs and resolving any issues that arise

Product Development & Innovation

• Work closely with the product development team to provide feedback from clients and market research

• Suggest new product features or improvements based on customer needs and industry trends

Skills/Qualifications:

• Diploma or Degree in Business or other equivalent course with working experience of 3 - 4 years in food business development

• Candidates with more years of experience will be considered for managerial position

• Candidates with prior Sales and Marketing experience, will be an advantage

• Ability to multi-task, work under intense pressure, and thrive in a fast-paced environment

• Strong business acumen and critical thinking skills

• Excellent interpersonal and communication skills

• Professionally fluent in English and Mandarin as the role involves direct communication with our English & Mandarin speaking associates, ensuring effective and accurate exchange of information.

We are looking for a passionate Catering Sales Manager to drive Stamford Catering’s commitment to top-quality food and memorable experiences across Singapore. Join us in expanding our reach and further strengthen our market leadership.

About Stamford Catering

Stamford Catering Services Pte Ltd was established in 2001, a Halal certified catering arm that aims to serve a wider group of clienteles. Our inventive catering concepts, competitive pricing and extensive menus have positioned us as the leading catering outfit in Singapore that many customers approach for their important functions such as corporate events, home parties, weddings as well as high-end buffets.

We take extra effort to ensure that customers receive top quality food and services. The company has since achieved phenomenal growth in business development and brand recognition at all levels of the consumer and corporate market.

Responsibilities

• Assist in the development and implementation of business plan, sales strategy and marketing plan

• Prepare action plans for effective search of sales leads and prospects

• Initiate and coordinates development of action plans to penetrate new markets

• Provide excellent customer service and maintain good client relationships; strengthening relationships and managing growth

• Provide timely feedback to senior management regarding performance; provides timely, accurate, competitive pricing on all completed prospect applications submitted for pricing and approval, while striving to maintain maximum profit margin

• Maintain accurate records of all pricings, sales, and activity reports

• Perform other related duties such as special assignments and annual major objectives as required

Sales Incentive will be included if target is met.

Skills/Qualifications:

• Diploma/ Degree in any major

• At least 2 years of sales experience in the F&B Catering industry will be preferred

• Excellent interpersonal and leadership skills

• Able to work in a fast-paced environment and meet deadlines

• Motivated and driven individual