Total 24 Senior Executive level F&B / Tourism / Hospitality job vacancies in Hope Valley

We are looking for a Security Executive to join our team!

As a Security Executive, we rely on you to:

• Assists the Security Manager in the operations of round-the-clock overall security and fire-safety services
• Assist in control of the Security Department and supervise security officers
• Responsible for maintaining adequate and effective security measures for the hotel
• Ensuring maximum protection is given to the guests
• Ensure hotel and guest properties are safeguard against loss, damage and other untoward accidents
• Handle all incidents in a professional and timely manner

We are looking for someone who:

• Has relevant experience within the hotel industry
• Has strong interpersonal and communication skills
• Detail-orientated and has good organisational skills
• Is professional, discreet and can handle sensitive information
• Upholds professional values, ethics and integrity at all times
• Enjoys problem solving with a can-do attitude
• Enjoys being challenges
• Report Writing

If you are the right person, what are you waiting for? Click the apply button now!

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

The F&B Executive is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the F&B Executive you will be responsible for performing the following tasks to the highest standards:

• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• Make suggestions on the menu that might suit guests of different dietary requirements.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Undertake steps to ensure that the cashiers’ desk is ready and set for service.
• Check reservations with the Supervisor/ Manager and confirm any large bookings for the next service period.
• Ensure that everything is clean and tidy, ready for guests to enter the restaurant.
• Assist kitchen team members where required and carry out any reasonable duties requested by the Supervisor/ Manager.
• Greet guests with smiles as they enter and leave the restaurant, even if they are not seated at your designated section.
• Usher guests to a table and present menus when appropriate.
• Ensure that all service procedures are carried out to the standards required.
• Accommodate to guest request or offer appropriate alternatives.
• Take personal responsibility for the service experience of all guests in your designated area.
• Follow-up on any guest questions or queries immediately, and provide reach out to your Supervisor/ Manager if uncertain.
• Be observant when passing by guest tables, check if they require service and checking on their satisfaction.
• Make sure that all areas in the restaurant are cleaned and maintained in accordance with operating procedures.
• Assist with guests’ when they exit the restaurant and to check that they do not leave belongings behind.
• Ensure that safe and healthy working practices are observed throughout the service.
• Report any accidents / incidents to the Supervisor / Manager.
• Ensure that the Food & Beverage mission is established and instilled in you and all team members.
• Guide new team members and trainees/ casual labours.
• Ensure that safe and healthy working practices are observed throughout the service.
• Carry out any other reasonable duties and responsibilities as assigned.
• Side duties such as stock take, inventories, par stock level to be maintained working closely with the restaurant manager.
• Ensure that the cashiering duties are completed and floats are collected in timely manner.

What are we looking for?

The F&B Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 1 to 3 years’ experience in similar position with 5-star hotel category or celebrity chef restaurant.
• Good English skills, both verbal and written to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Outgoing personality and willing to work for long hours.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 3 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Food & Beverage Executive is concerned with the efficient and professional service of food and beverages within the restaurant, ensuring that the restaurant returns a budgeted profit through tight cost and stock control. This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton.

What will I be doing?

As the Food & Beverage Executive, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the guests always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Understand dietary requirements and offer appropriate suggestions.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist bartenders and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

An Food & Beverage Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 1-2 years in a similar position at a 4/ 5-star category hotel.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.

Responsibilities

• Assist in setting up SOPs and new product launches.

• Ensure staffs are in compliance with Food Hygiene, liquor and Work Safety guidelines.

• Conduct site visits to audit food preparation procedures and quality checks.

• Assist theatre F&B operation matter and executing marketing promotions.

• Conduct classroom and on-site training.

• Coordinate on the logistic requirement and execution of corporate events and bookings

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept 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.

Job Description & Requirements

Stylez Pte Ltd operates multiple Japanese dining establishments in Singapore including a robata kappo restaurant, a kappo dining outlet, and a Western-Japanese fusion bar. We are seeking an experienced Senior Izakaya Chef for our robata kappo outlet.

Job Description

• Lead and take full responsibility for the hot kitchen and charcoal robata section
• Develop and execute authentic Japanese kappo and izakaya menus aligned with Japanese traditional culinary techniques
• Perform fish butchery and prepare sashimi and Japanese raw seafood dishes to a professional standard
• Control food cost within the target ratio and manage the monthly P&L for kitchen operations
• Oversee procurement and supplier selection for ingredients from local Singapore-based suppliers
• Train and evaluate junior chefs to maintain Japanese culinary standards

Requirements

• Minimum 5 years of experience in Japanese izakaya or kappo, specialising in charcoal robata grilling and sashimi
• At least 3
  years in a supervisory or lead chef role
• Proven experience in food costing with a target food cost ratio.
• Strong knowledge of traditional Japanese culinary techniques across robata, hot kitchen, and raw preparation
• Experience managing local supplier relationships, including ordering and inventory control

Responsibilities

• Vendor Pre-qualification: Conduct pre-qualification to shortlist qualified vendors to be invited for tenders.
  

• Tender Preparation: Work closely with respective operations departments to prepare tender documents, arrange tender briefings, and conduct site shows for invitation to tender.
  

• Evaluation: Compile and evaluate tender submissions, including price analysis and quality assessment.
  

• Negotiation: Conduct tender interviews, clarifications, and negotiation of pricing and contracted terms.
  

• Documentation: Prepare recommendation papers, ensuring timely approval and award.
  

• Contract Management: Issue contract agreements to awarded vendors.
  

• Variation Handling: For changes to contracts, raise variations for approval and issue variation letters to vendors.
  

• Systems Management: Creation of contracts and change orders in the purchasing portal.
  

• Compliance: Ensure procurement activities comply with group procurement policies and SOPs.
  

• General Support: Any other procurement and contract management related tasks which may be assigned.
  

Requirements

• Education: Minimum Diploma in Hospitality, Business, Purchasing, Supply Chain or equivalent.
  

• Experience: No experience is required.
  

• Skills: Good communication and writing skills.
  

• Technical Proficiency: Proficient in Microsoft Excel, Word, and PowerPoint.
  

• System Knowledge: Knowledge in SAP is an advantage

Responsibilities

• Provide administrative support to the various Heads of Department by encoding correspondence, reports & documents, handling or screening of incoming calls and random visitors, setting meeting with various departments and clients.
  
• Assist in raising Purchase Requisitions and monitoring purchase related items including but not limited to Goods Received/Service Accepted (GRSA) and capex progress monitoring for all departments.
  
• Acts as liaison between various departments and Hotel manager and make follow-ups to different departments, company, person any pending documents as requested by the Head of Departments including the status thereof.
  
• Schedules and coordinates appointments, meetings and events, including registration and travel arrangements as necessary.
  
• Assists with customer inquiries and problem resolution as well as completion of management reports which requires input from all departments as well as monitoring guests’ reviews and staff compliments.
  
• Manage all inward and outward correspondence of the hotel to ensure timely and accurate receipt and dispatch of the same.
  
• Set-up and maintain Management Office’s correspondence files and ensure safe custody and confidentiality.
  
• Stock up stationery and ensure all office/equipment are of good working conditions.
  
• Provides support in ensuring all compliance matters are adhered to in accordance with the guidelines set out.
  
• Any other responsibilities or projects assigned by the Hotel Manager and Heads of Department.
  

Requirements

• Minimum of 2-3 years of experience in a similar position at this level.
  
• Demonstrated experience providing administrative support in a fast-paced, multi-task environment.
  
• Excellent organizational, interpersonal, and communications skills
  
• Ability to handle internal and external contacts at all levels with sensitivity and professionalism.
  
• Strong ability to maintain and treat highly confidential information with absolute discretion.
  
• Very presentable, with an approachable yet confident personality, demonstrating flexibility and a positive can-do attitude.
  
• Highly adaptable, resilient, and able to work under pressure and meet tight deadlines with limited supervision and minimal direction.
  
• Maintains high performance standards: ensuring that all work is effectively complete, monitors the progress of work against schedules and departmental requirements, works effectively by using a highly collaborative style

Job Summary
As an Operations Executive at JCI, you will play a key role in ensuring the smooth and efficient delivery of training programmes across the entire lifecycle, from pre-course planning to post-course administration. This role requires strong organisational skills, digital proficiency, and the ability to manage multiple stakeholders.

You will be responsible for coordinating training logistics, managing enrolments and records through the Training Management System, supporting course delivery, and handling post-course processes such as invoicing, grant submissions, and reporting. In addition, you will leverage digital tools and systems to enhance operational efficiency and continuously improve workflows.

This position is ideal for a proactive and detail-oriented individual who is comfortable working with systems, able to adapt quickly in a fast-paced environment and enjoys collaborating with cross-functional teams such as Sales and Product to deliver high-quality training experiences.


Role & Responsibilities

1. Pre-Course Operations & Administration

•Facilitate trainer and venue bookings, ensuring all training resources are properly prepared

•Manage enrolment of individual and corporate learners via the Training Management System

•Prepare and send class confirmations and pre-course communications

2. Course Delivery Support

•Support onboarding and act as co-host for virtual/online classes when required

•Ensure smooth execution of classes and troubleshoot operational or system-related issues

•Act as a point of contact for trainers, clients, and internal teams on training-related matters

3. Post-Course Operations & Administration

•Manage post-course processes including invoicing, grant submission, and grant tracking, ensuring accuracy and timeliness

•Oversee evaluation processes (survey setup, data extraction, and reporting)

•Maintain proper documentation and records (including video and digital content management)

•Analyse post-course data to identify gaps and recommend improvements

4. Systems & Day-to-Day Operations

•Maintain and ensure data accuracy within Training Management Systems

•Handle administrative queries from Sales team and liaise with Marketing where required

•Monitor classroom/resource utilisation and operational efficiency

5. Process Improvement & Reporting

•Identify process gaps and propose improvements to enhance workflow and system utilisation

•Support reporting for monthly reviews, including operational metrics and performance data

•Collaborate with Product and Sales teams on operational support and business initiatives

Qualifications

•Diploma or higher in any discipline

•1–2 years of experience in operations, preferably in a training provider or similar environment

•Comfortable working with digital systems (experience with Training Management Systems is an advantage)

•Strong digital literacy and ability to learn new systems quickly

•Detail-oriented with strong data accuracy and organisational skills

•Good communication and stakeholder management skills

•Proactive, adaptable, and able to work in a fast-paced environment

•Able to multitask and manage responsibilities independently

•Team player with a continuous improvement mindset

To assist F&B Operations Manager in the overall management of the Lobby Bar.

KEY RESPONSIBILITIES:

• Establish guest service standard that meet the needs of the target market and are in line with the operating concept of the F&B outlet.

• Assist to ensure that the team creates a professional impression to internal and external customers.

• Assist to plans on-the-job training programs for the team member and new joiner on timely manner.

• Ensure that the bar is prepared and ready for service.

• Obtain feedback from guests and use this to improve service and to share the information to the manager and team members.

• Communicate and assist manager in disciplinary matters.

• Liaise and coordinate for maintenance problems and cleaning schedules.

• Train the service & bar staff and instruct on best methods to provide superior service.

• Ensure the tidiness & cleanliness of the lobby bar area and grooming standard of staff are meet standard.

• Ensure the general upkeep of the stations and the maintenance of its accessory equipment during assigned shift. Inspects the physical condition of furniture and decorations.

• Assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed budget. This to include the planning, implementation and review of promotions.

• In collaboration with the management team, conduct month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.

• Assist with the control and monitor payroll costs by ensuring duties schedule are compiled in line with forecasted and actual business levels.

• Maximize opportunities for departmental sales and profit and other related targets

• Follow procedures for food and beverage controls at all times.

• Assist with maintaining and improving departmental operating standards.

• Effectively manage the lobby bar in the absence of Restaurant & Bar Manager.

• Perform other duties as assigned by the Restaurant & Bar Manager / Director of F&B.

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.

Responsibilities:

• Provide courteous service to guests and responds efficiently and tactfully to complaints, requests and enquiries.
• Liaise closely with Concierge, Reception and the Front Office cashier on guests' arrivals and departures.
• Establish contact (courtesy calls) with guests and render assistance where necessary.
• Ensure efficient and courteous service in baggage and transport handling as well as general enquiries.
• Any other reasonable job tasks as assigned.

Requirements:

• PSLE or equivalent.
• Willing to perform rotating shifts.
• Positive attitude with outgoing personality and good communication skills.
• Experience in hospitality and knowledge of Opera is preferred.

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Service Executive will report to Supervisor / Assistant Manager / Restaurant Manager.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations
• Any other duties as assigned

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept 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.