Total 164 Senior Executive level F&B / Tourism / Hospitality job vacancies in Tanjong Pagar, Central Singapore

• MNC / Food Industry
• 5 days work week
• Good Remuneration Package (AWS + VB)
• Friendly working environment

Responsibilities:

• Create and implement the hazard control plans and programmes.
• Prepare necessary documents and assist in internal and external audits by regulatory bodies and customers as well as follow up corrections/corrective actions.
• Liaise with respective departments for customer complaints and verify effectiveness of corrective actions.
• Conduct routine premises hygiene and sanitation inspections, mock recalls and traceability.
• Conduct training on food safety and quality related programmes (ISO 22000).
• Assist in new product development activities.
• Liaise with laboratory for product microbial testing and environmental testing.
• Support QA manager and purchasing department in raw material suppliers and external service providers documentations and audits.
• Manage pest control programmes for the plant and maintain pest control records.
• Create and recommend Standard Operating Procedure (SOP) or ISO 22000 documents to enhance product quality and compliance to ISO 22000.
• Collect and compile validation and verification data.
• Prepare reports to communicate quality issues.
• Willing to travel to other BU for audits and follow up on premises inspections and corrective actions.
• Perform other ad-hoc duties/tasks, or projects assigned by QA Manager.

Requirements:

• Degree in Food Technology, Food Science, Food Nutrition or equivalent.
• Minimum 1-3 years working experience in related field.
• Relevant knowledge in FSSC, ISO 9001, ISO 22000, GMP, HACCP.
• Knowledge of tools, concepts, and methodologies of QA.

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to samantha@trustrecruit.com.sg or please click on “Apply Now” and provide the below details in your resume.

• Last drawn salary
• Expected salary
• Notice period
• Reason for leaving

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Hooi Wai Man (Samantha)

EA Personnel Reg No: R21100062

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

Working Location - 5 star hotel (Near Orchard MRT)

As an Account Executive, you will play a crucial role in ensuring the accuracy and efficiency of our financial operations. This includes handling month-end closing processes, managing fixed assets, and overseeing accounts payable (AP) projects. Your analytical skills and attention to detail will be essential in maintaining the integrity of our financial records and supporting our overall financial strategy.

Key Responsibilities

• Month-End ClosingPerform month-end closing activities, including the preparation and review of journal entries for the General Ledger (GL) module.
  Reconcile various accounts to ensure accuracy and completeness of financial records.
  Prepare financial statements and reports, ensuring compliance with internal policies and regulatory requirements.
  Identify and resolve discrepancies or issues in a timely manner.
  
• Fixed Asset ManagementOversee the addition and disposal of fixed assets, ensuring accurate recording in the financial system.
  Calculate and record depreciation for all fixed assets.
  Prepare detailed reports on fixed asset movements and valuations.
  
• Accounts Payable (AP) ManagementManage the end-to-end AP process, including invoice processing, payment approvals, and disbursement.
  Review and reconcile vendor statements to ensure all invoices are accounted for and paid on time.
  Handle AP projects aimed at improving efficiency and accuracy in the AP process.
  Collaborate with vendors and internal departments to resolve any AP-related issues or discrepancies.
  
• Collaboration and CoordinationWork closely with other departments, such as procurement, operations, and finance, to ensure smooth financial operations.
  Coordinate with external auditors during annual audits and provide necessary documentation and explanations.
  Assist in the preparation of budgets and forecasts by providing accurate financial data and analysis.
  
• Treasury FunctionsConduct reconciliation of payments or cheques (from Internet banking) presented against prepared list of payments issued.
  Follow up on payments or cheques that are not presented in Bank statements after authorisation.
  Inform Accountant on reasons for payments or cheque unpresented
  Check on daily cash position and report to Accountant.
  
• Administrative DutiesConduct reconciliation of payments or cheques (from Internet banking) presented against prepared list of payments issued.
  Answering of calls.
  Preparing of meeting booklets for all BOD meetings.
  Collect of mails from designated places.
  

Qualifications and profiles:

• Polytechnics graduate (from accounts or Business)
• ACCPAC software (not a must)
• Experienced in property investment industry / property management industry is a plus
• Min. 3 years of working experience in similar role.
• Strong analytical and problem-solving skills, with a keen attention to detail.
• Excellent organizational and time management skills.
• Proficiency in Microsoft Excel and other Microsoft Office applications.
• Good communication and interpersonal skills, with the ability to work effectively in a team environment.

HOW TO APPLY:

Interested applicants, please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chris Poh Tze Zheng

EA Personnel Reg No: R24120101

• Collaborate closely with team members (developers, product managers, customer support, and partners) to design, develop, and deliver high-quality backend services and applications
• Translate complex business scenarios into detailed system architecture design
• Design systems with high availability, concurrency and scalability
• Troubleshoot and deal with system problems proactively
• Participate in the full software development lifecycle, including requirements gathering, design, development, testing, deployment, and maintenance
• Stay up-to-date with the latest industry trends, technologies, and best practices to continuously improve the development process and product quality

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Responsibilities:

• Develop and implement comprehensive marketing strategies to promote the cocktail club.
• Manage digital marketing campaigns, including social media, email marketing, and website content.
• Create and oversee the production of marketing materials such as flyers, posters, and online graphics.
• Analyse market trends and customer behaviour to refine marketing tactics.
• Monitor and report on the effectiveness of marketing campaigns and initiatives.
• Identify and establish partnerships with local businesses, influencers, and brands that align with the club's image.
• Negotiate and manage partnership agreements to maximise mutual benefits.
• Collaborate with partners on co-branded events and marketing efforts.
• Develop and manage corporate event partnerships to host corporate gatherings, team-building events, and networking functions at the cocktail club.
• Create tailored marketing packages for corporate clients, highlighting the club's unique offerings and event capabilities.
• Ensure high standards of service and experience for corporate clients, maintaining strong relationships for repeat business.
• Monitor the success of corporate events and seek feedback to continuously improve offerings and customer satisfaction.
• Maintain relationships with key stakeholders to foster long-term collaborations.
• Plan and execute in-house and external events to attract new customers and retain existing ones.
• Coordinate all aspects of event management, including logistics, budgeting, and vendor negotiations.
• Work with the operations team to ensure seamless event execution.
• Promote events through various marketing channels to maximise attendance and engagement.
• Collect and analyse feedback from events to improve future experiences.

Job Requirements:

• Bachelor’s degree in Marketing, Business, Hospitality, or a related field.
• 3-5 years of experience in marketing, preferably within the hospitality or entertainment industry.
• Proven track record in managing successful marketing campaigns and partnerships.
• Excellent communication and interpersonal skills.
• Strong project management and organisational skills.

Job Description

• Develop and implement effective recruitment strategies to attract qualified candidates for open positions
• Screen and evaluate job applications, conduct interviews, and assess candidates' skills and qualifications
• Onboard new hires, including coordinating the necessary paperwork, equipment, and training
• Maintain accurate and up-to-date employee records and information
• Process payroll on a monthly basis, ensuring timely and accurate payments to employees
• Liaise with relevant government agencies and authorities to ensure compliance with employment and payroll regulations
• Provide support and guidance to employees on payroll-related inquiries and issues
• Assist with other HR-related tasks as needed, such as managing employee benefits and maintaining HR policies and procedures

Requirements:

• At least 3 years of experience in a similar Talent Acquisition or Payroll role, preferably in the Food and beverage / FMCG and retail industry
• Strong understanding of recruitment best practices and payroll processing
• Excellent communication and interpersonal skills, with the ability to interact effectively with candidates, employees, and management
• Proficient in using HR and payroll software, as well as MS Office applications
• Meticulous attention to detail and the ability to work accurately under pressure
• Proactive problem-solving skills and a customer-oriented mindset
• Knowledge of employment laws and regulations in Singapore
• Able to commence immediate will be preferred

Job Summary:

The Executive Chef is responsible for overseeing all culinary operations, ensure high standards in food preparation, presentation, and quality. This role includes menu development, team leadership, cost management, and maintaining a safe and efficient kitchen environment. The Executive Chef will create innovative and seasonal dishes that align with the restaurant's concept, manage inventory and supplier relationships, and uphold strict quality and hygiene standards. They will lead, train, and inspire the kitchen team to deliver a memorable dining experience, ensuring both customer satisfaction and operational efficiency.

Key Responsibilities:

1. Menu Planning and Development: Design menus that reflect the restaurant's concept, emphasizing creativity, seasonal ingredients, and quality

2. Kitchen Operations Management: Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

3. Team Leadership and Development: Lead, mentor, and train the kitchen team, fostering a positive work environment and conducting regular performance reviews.

4. Cost and Inventory Control: Manage food costs, portion sizes, and inventory to meet budget goals, while minimizing waste and maximizing profitability.

5. Quality and Safety Standards: Ensure compliance with health and safety regulations, maintaining high standards for cleanliness, food safety, and kitchen organization.

6. Supplier and Vendor Relations: Source and negotiate with suppliers to secure quality ingredients at competitive prices, managing stock levels effectively.

7. Customer Satisfaction and Feedback: Engage with guests when necessary to gather feedback on the dining experience and resolve any food-related issues promptly.

8. Innovation and Special Offerings: Develop seasonal specials and new menu items that enhance the dining experience and keep the menu fresh and appealing.

Qualifications:

Education: Basic culinary training or equivalent experience.

Experience: 3-5 years in restaurant kitchens, ideally with some leadership experience. Team Management: Ability to supervise and motivate kitchen staff.

Menu Skills: Knowledgeable in cost-effective menu creation, focusing on quality and creativity. Cost Control: Some experience in budgeting and inventory management.

Food Safety: Basic food safety certification.

Adaptability: Flexible and responsive to a dynamic environment.

If you are a motivated leader with a passion for delivering excellent service, we'd love to have you on our team!

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Join Our Vibrant Korean Restaurant as HR / Finance / Admin Executive!

Location: Tanjong Pagar

Are you organized, detail-oriented, and passionate about supporting restaurant operations behind the scenes? We’re looking for an HR / Finance / Admin Executive to join our team and help keep things running smoothly!

What You'll Do:

• HR Duties: Oversee recruitment, onboarding, and employee records. Assist with staff scheduling, leave management, and payroll processing.
• Finance Duties: Manage daily financial transactions, handle invoicing, and assist with monthly accounting and budget tracking.
• Admin Duties: Handle general office admin tasks, manage inventory records, liaise with suppliers, and ensure compliance with health and safety regulations.

Requirements:

• Singaporean or PR only. Unless Freelance.
• Minimum 2 years of experience in HR, finance, or admin roles, preferably in F&B or hospitality.
• Proficiency in Microsoft Office, especially Excel; knowledge of accounting software is a plus.
• Excellent organizational skills, attention to detail, and the ability to manage multiple tasks.
• Positive attitude, good communication skills, and a proactive approach.
• Willing to work in a dynamic environment and support the restaurant team as needed.

Perks & Benefits:

• 5.5-day work week for a balanced life.
• Exclusive dining privileges.
• Company reward schemes to recognize hard work and dedication.
• Statutory leave entitlement for rest and recharge.
• Be part of a passionate team, supporting a restaurant that brings authentic Korean flavours to life!

Ready to join our team? Click "APPLY" now and be a key part of our restaurant's success!

Job Responsibilities:

• Develop and implement comprehensive marketing strategies to promote the cocktail club.
• Manage digital marketing campaigns, including social media, email marketing, and website content.
• Create and oversee the production of marketing materials such as flyers, posters, and online graphics.
• Analyse market trends and customer behaviour to refine marketing tactics.
• Monitor and report on the effectiveness of marketing campaigns and initiatives.
• Identify and establish partnerships with local businesses, influencers, and brands that align with the club's image.
• Negotiate and manage partnership agreements to maximise mutual benefits.
• Collaborate with partners on co-branded events and marketing efforts.
• Develop and manage corporate event partnerships to host corporate gatherings, team-building events, and networking functions at the cocktail club.
• Create tailored marketing packages for corporate clients, highlighting the club's unique offerings and event capabilities.
• Ensure high standards of service and experience for corporate clients, maintaining strong relationships for repeat business.
• Monitor the success of corporate events and seek feedback to continuously improve offerings and customer satisfaction.
• Maintain relationships with key stakeholders to foster long-term collaborations.
• Plan and execute in-house and external events to attract new customers and retain existing ones.
• Coordinate all aspects of event management, including logistics, budgeting, and vendor negotiations.
• Work with the operations team to ensure seamless event execution.
• Promote events through various marketing channels to maximise attendance and engagement.
• Collect and analyse feedback from events to improve future experiences.

Job Requirements:

• Bachelor’s degree in Marketing, Business, Hospitality, or a related field.
• 3-5 years of experience in marketing, preferably within the hospitality or entertainment industry.
• Proven track record in managing successful marketing campaigns and partnerships.
• Excellent communication and interpersonal skills.
• Strong project management and organisational skills.

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times
• Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience preferably in a Western restaurant.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Ability to speak standard Greek language would be an advantage as candidate may need to face Greek customers.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours