Total 2,818 F&B / Tourism / Hospitality job vacancies in 009512 Brooklyn Park

Contract: 2 - 3 months

Location: Outram Park

Responsibilities

• To ensure that all goods received in the Hotel are properly supported by valid hotel purchase orders.
• To examine both quality and quantity of goods received in coordination with related department Heads before accepting delivery.
• To ensure that goods are promptly moved to Stores or the concerned department once received.
• To ensure that outgoing goods are properly documented and accounted for.
• To closely monitor with the Purchasing Officer all pending or partial deliveries.
• To be responsible for recording and distributing reports as required.
• To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
• To prepare monthly cost reports
• To assist Purchasing Department when required
• Any other ad-hoc tasks assigned by the Purchasing Manager/ Financial Planning and Analysis Manager or the Director of Finance.

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

https://go.persolkelly.com/job/apply/9872

We regret to inform that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394 • Reg No: R23117066 (CHEW KIA ZHENG)

Job description

• Project a professional and welcoming image to the business and be active in seeking and developing relationships to drive reservations.
• Provide the perfect first impression with a smile and welcome.
• Responsible for assigning guests to tables, maximizing the utilization of the space to the best advantage.
• To ensure that guest at every table receives attention and service.
• To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• To collate guests’ feedback and maintain and update the guest history system.
• To prepare a monthly report of guest comments, guest list, and report that assist business decision.
• Have a full understanding of Operating Procedures and their role within these standards.
• Confidently take an order asking all relevant questions linked to the sequence of service.
• Ensure problems are dealt with immediately and proactively with the support of the Outlet Manager

Requirements:

• Customer-oriented approach and patience
• Problem-solving and decision-making skills
• Hands-on experience in cashier duties

Job Description

• Perform all repair and maintenance works of the Hotel's lighting, power, heating, ventilation, air-conditioning, refrigeration, fire protection, kitchen, laundry and plumbing equipment.
• Carry out regular inspection, repair, overhaul and construction necessary to meet operating requirements and to achieve high standards of maintenance of the switchboard, electrical panels, motors, lighting and power equipment in the Hotel.
• Perform guestrooms and public areas repair and maintenance program as established by the Director of Engineer / Chief Engineer.
• Perform general maintenance of air-conditioning and refrigeration installation such as air handling units, fan coil units, package units and ventilation fans as established by the Director of Engineering / Chief Engineer.
• Carry out preventive and routine maintenance of kitchen and laundry installation, plumbing, drainage system including grease traps.
• Perform carpentry jobs such as repair of cabinets, desks, drawers and locksmith jobs.
• Perform painting and varnishing works on all building facilities, guest rooms and common areas.
• Check and record daily the operating conditions of plant and equipment in the Hotel according to the Daily Operation Checklists.
• Clean and maintain the swimming pool and associated pumping equipment. Check the quality of the pool water and ensure compliance to the regulations of Ministry of Environment.
• Perform lift rescue of trapped passengers in the event of lift breakdowns. Perform duties as a fire fighter in the event of fires in the Hotel.
• Ensure that fire and safety procedures are carried out at all times.
• Perform other duties as directed.

Job Requirements

Knowledge & Skills

Good Knowledge and Hands-On experience of engineering in the Hotel.

Education, Training & Qualifications

NTC-3 certificate or GCE 'O' level graduate.

Experience

Minimum 2 years of experience.

Position title : Front Desk

Location: Bugis

Working days : 6 days ; 7:00am -3:00pm / 3:00pm -11:00pm / 11:00pm- -7:00am [ [ Night shift only 1 month 1-2 times ]

Salary : $ 2,000 - $ 2,600

Responsibilities & Duties :

• Provide all guests with a friendly, accurate and efficient check-in/check-out while following the company's policies and procedures.
• May be tasked to execute room checks, reservation and public area checks etc, as part of the Hotel's effort to offer.
• Staffs more holistic training, towards possible promotion.
• Answering inquiries by guest (email/phone/at the counter) and render reasonable assistance within the expectation of keeping with excellent hospitality standards.
• Cashiering duties and maintain accurate cash float

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Duties & Responsibilities:

• Organize monthly employee sports and recreational activities
• Develop promotional materials for employee activities, such as posters and email notifications
• Schedule interviews between candidates and hiring managers
• Prepare onboarding documents and communications for new hires
• Assist in organizing learning trips for schools to promote community engagement
• Help compile monthly training reports and track employee training hours
• Manage course registration for internal and external training, including confirmation and billing
• Participate in various ad-hoc projects to support the HR team and enhance overall HR operations

Requirements:

• 1 year of experience in HR function
• Good organizational and communication skills
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint)
• Ability to work well both independently and in a team environment

• Position title : Front Desk
• Location: Near Bugis Mrt
• Working days : 6 days
• Working hour: 7:00am -3:00pm / 3:00pm -11:00pm / 11:00pm- -7:00am [ [ Night shift only 1 month 1-2 times ]
• Salary : $ 2,000 - $ 2,600

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities & Duties :

• Provide all guests with a friendly, accurate and efficient check-in/check-out while following the company's policies and procedures.
• May be tasked to execute room checks, reservation and public area checks etc, as part of the Hotel's effort to offer.
• Staffs more holistic training, towards possible promotion.
• Answering inquiries by guest (email/phone/at the counter) and render reasonable assistance within the expectation of keeping with excellent hospitality standards.
• Cashiering duties and maintain accurate cash float

• Oversee daily operations of the restaurant, ensuring smooth service flow and resolving any operational issues.
• Manage opening and closing procedures, including cash handling and inventory checks.
• Ensure compliance with health, safety, and sanitation regulations.
• Address customer inquiries, complaints, and special requests professionally.
• Manage inventory, including food ingredients, supplies, and equipment specific to Japanese steamboat cuisine.
• Monitor daily, weekly, and monthly sales performance and create reports for higher management.
• Gather customer feedback and make improvements to the dining experience based on their preferences.

Requirement:

• Knowledge of traditional Japanese steamboat dishes and service style is often a plus.
• Strong customer service skills with the ability to resolve complaints, manage special requests, and ensure an excellent dining experience.
• Effective leadership skills to inspire and manage a diverse team, including chefs, waitstaff, and kitchen crew.
• Knowledge of local health and safety regulations, with a commitment to maintaining a clean, safe, and compliant restaurant environment.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Greet and welcome guests promptly in a warm and friendly manner.
• Attend to phone calls using appropriate telephone etiquette.
• Upsell, promote, and ensure that the guest is enjoying their dining experience.
• Ensure guests are serviced within the specified time.
• Set tables according to the type of event and service standards.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Check the accuracy of bill/checks before presenting to customer or processing the payment.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements if required.
• Complete the daily responsibilities that are set for each shift and closing duties.
• Ensure the cleanliness and organization of work areas, chinaware, silverware, glassware, and that the whole restaurant is always kept presentable.
• Conduct routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance.
• Conduct monthly inventory checks on all operating equipment and supplies
• Escalate guests complain to superior if unable to conduct service recovery.
• Assist in training, motivating, directing, and supervising the work performance of the employees in the F&B operations.
• To perform any other duties that may be assigned by the Management.

Contract period: 2-3 Months Contract

Salary: $2,600 - $3,000

Location: Outram Park

Work hours: Mon-Fri, 830am-530pm

Job scope:

• To ensure that all goods received in the Hotel are properly supported by valid hotel purchase orders.
• To examine both quality and quantity of goods received in coordination with related department Heads before accepting delivery.
• To ensure that goods are promptly moved to Stores or the concerned department once received.
• To ensure that outgoing goods are properly documented and accounted for.
• To closely monitor with the Purchasing Officer all pending or partial deliveries.
• To be responsible for recording and distributing reports as required.
• To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
• To prepare monthly cost reports
• To assist Purchasing Department when required
• Any other ad-hoc tasks assigned by the Purchasing Manager/ Financial Planning and Analysis Manager or the Director of Finance.

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

We regret to inform that only shortlisted candidates will be notified.

https://go.persolkelly.com/job/apply/9872

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R22108817 Lin JingYuan

Our client is a food service company with a diverse range of offerings, including quality dining establishments and food manufacturing.

• Design and execute training programs and curricula.
• Collaborate with the company to foster a learning culture within the organization.
• Implement and assess our WSQ, Non-WSQ, and e-learning training materials.
• Hold regular meetings with team members to identify and address their needs.

Requirements:

• ACTA/DDDLP Certified
• At least 4 years of stand-up training, On-the-Job training experience in the F&B industry.
• Possess a Level 3 Food Safety Course or as a Food Hygiene Officer is an advantage.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to hr@recruit-expert.com

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

We are thrilled to announce that KORIO is now part of the Zouk Group’s portfolio! This beloved sandwich shop, which closed its doors in December 2023, is scheduled to reopen under our group in November 2024. We are currently on the lookout for talents who will be keen in the combined role for front-of-house and kitchen. If you or anyone you know would be interested, we would love to hear from you!

ROLE RESPONSIBILITIES

• Outlet cleaning and set-up to get ready for operations
• Ensure tables, flooring, station cleanliness before and during operations
• Drinks ordering, bill payment settling, tables maintenance, service follow-up for all guests
• Receives cash from guests, makes change, verifies validity of charges, records charges
• Update guests about current and upcoming promotions
• Attend to guests’ needs promptly
• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.
• Any other ad-hoc duties assigned by the Management.

ROLE REQUIREMENTS

• A valid food hygiene certification is mandatory
• Flexibility to work rotating shifts, including weekends and public holidays.
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.

Job Responsibilities:

• Review daily product intake into the hotel and ensure accurate pricing and quantity of goods received.
• Monitor the performance of departments, particularly food and beverage, through established control procedures.
• Work closely with the purchasing team and chefs to ensure accurate food and beverage costing.
• Ensure correct paperwork for the movement of food and liquor stocks to outlets.
• Analyzing financial data to identify trends, discrepancies, and opportunities for cost savings.
• Ensure accuracy in preparation of daily & monthly food and beverage cost reports.
• Conduct checks in receiving stores, food production, and outlet areas.
• Tracking, analyzing and controlling costs associated with a project/event. Pre-costs all restaurant and banquet menus of purchases and prepared items.
• Tallying of items sold on the menu or drink list of each food and beverage outlet.
• Perform stock takes and prepare food and liquor stock summaries.
• Spot check receiving to ensure accurate scales, quality of goods, and specifications match.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Conduct spot checks to ensure goods meet specifications and deliveries match schedules, avoiding overstock.
• Validate the cost of goods sold as part of month-end close. Work with Finance team to complete monthly closing.
• Perform additional duties as assigned.
• Supervise and coordinate the work of Accounts Executive (Cost Control), general store and receiving staff in the Receiving Department.

Job Requirements:

• With 3-5 years of relevant experience in hotel industry
• Preferably has an accounting background and experience in a similar role.
• Strong interpersonal, communication, and presentation skills.
• Excellent analytical and problem-solving abilities with great attention to detail.
• Mature, proactive, resourceful, and hands-on with good initiative.
• Able to work independently with minimal supervision.

Pastry Cook

Working Days: 5 days rostered work week (May be required to work weekends/PH)

Working Hours : 8am to 5:30pm

Location: Buroh Lane [ Shuttle service from Lakeside MRT ]

Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Measure meal components accurately for Section Chef.
• Ensure that daily food preparations meet outlined recipes including portion size, quantity, and quality.
• Prepare, plating and presenting culinary / pastry items as directed by the Section Chef.
• Receiving deliveries and verifying that all ordered items are received and are good quality.
• Taking inventory of supplies and notifying superiors when stock is low.
• Disposing of expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
• Cleaning and ensuring that all the workstations are organized and properly sanitized.
• Perform daily and weekly tasks, such as temperature checks, food labeling and dating, and proper storage as per requirement.
• Identify and address any hazards or defects in the kitchen or equipment, and promptly report any issues to the Section Chef.
• Familiarize with the opening and closing procedures of the kitchen and perform them on a rotational basis.
• Adhere to the hotel's Food Safety and Health & Safety policies.
• Develop a thorough understanding of hygiene control and the chemicals used in the workplace.
• Attend all required training sessions.
• Maintain good working relationships with your own colleagues and all other departments.
• Any other adhoc duties as and when assigned by the Management.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Assist Captain during operation hours and ensure good teamwork.
• Takeover duties from previous shift and handover properly to the next shift before signing off.
• Assist to seat and serve all guests effectively.
• To set all different meal periods and able to turnover effectively for the next meal period
• Attend daily roll calls / briefings and follow up with any necessary follow ups.
• Maintain cleanliness of service area, collect requisitions, study, and evaluate procedures and suggest improvements to Superior.
• To manage a station or assist a captain in running a station efficiently and effectively.
• Present the F&B menu and upsell.
• Check food quality and temperature before serving and report any problems immediately.
• Correct any discrepancies immediately after receiving notification and inform superior.
• Maintain inventory of garnishes, condiments, and supplies.
• Perform daily cash handling and point-of-sale functions if required.
• To perform any other duties that may be assigned by the Management.