Total 2,573 F&B / Tourism / Hospitality job vacancies in D10 Ardmore, Bukit Timah, Holland Road, Tanglin

Responsibility

• Greet and welcome customers.
• To check, prepare, and serve according to customer specifications or orders.
• Maintain an in-depth knowledge of the menu, including ingredients, preparation methods, and wine pairings.
• Set up and maintain dining areas, including table settings and cleanliness according to restaurant standards.
• Clears, cleans, and sanitizes tables and workstations.
• Maintain restaurant’s cleanliness
• Cleans and sanitizes dishes, utensils, pots, and other containers and returns to the appropriate location in the kitchen area.
• To get reviews from customers after meals.
• Performs other related duties as assigned.
• Monitor and address guest needs throughout their dining experience to ensure satisfaction.
• Collaborate with kitchen and bar staff to ensure seamless service and address any issues promptly.
• Handle guest inquiries and resolve any concerns with a positive and solutions-oriented approach.
• Adhere to all health and safety regulations, including proper food handling and sanitation practices.

Requirements:

• Ability to read and follow instructions
• Understanding of proper food handling
• Willing to learn and Hardworking
• Previous experience in fine dining or upscale restaurant service preferred.
• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Knowledge of fine dining etiquette and service standards.
• Professional and neat appearance.

Benefits

• Meal provided
• Opportunities for promotion
• Professional development
• Attendance Allowance

Additional Benefits

• Medical and Hospitalisation Leave
• EPF / SOCSO / PCB
• Annual Leave
• Allowance Provided
• 5 Working Days
• Training Provided

責任

• 問候並歡迎顧客。
• 根據客戶規格或訂單檢查、準備和服務。
• 深入了解菜單，包括食材、準備方法和葡萄酒搭配。
• 根據餐廳標準設置和維護用餐區，包括餐桌佈置和清潔度。
• 清理、清潔和消毒桌子和工作站。
• 保持餐廳清潔
• 清潔和消毒盤子、器皿、鍋子和其他容器，然後返回廚房區域的適當位置。
• 為了得到顧客飯後的評價。
• 履行指定的其他相關職責。
• 在整個用餐過程中監控並滿足客人的需求，以確保滿意度。
• 與廚房和酒吧工作人員合作，確保無縫服務並及時解決任何問題。
• 以積極且以解決方案為導向的方法處理客人的詢問並解決任何疑慮。
• 遵守所有健康和安全法規，包括正確的食品處理和衛生習慣。

要求：

• 能夠閱讀並遵循說明
• 了解正確的食品處理
• 願意學習、吃苦耐勞
• 有高級餐廳或高級餐廳服務經驗者優先。
• 較強的溝通和人際交往能力。
• 能夠在快節奏的環境中工作，同時保持對細節的關注。
• 了解高級餐飲禮儀和服務標準。
• 專業、整齊的外觀。

好處

• 提供膳食
• 晉升機會
• 專業發展
• 出勤津貼

額外好處

• 醫療和住院假
• EPF / SOCSO / PCB
• 年假
• 提供津貼
• 5個工作天
• 提供培訓

Responsible for the daily preparation of food items at the designated station

· Prepare all food items as directed in a sanitary and timely manner

· Follow recipes, and presentation specifications as set by the restaurant/Head Chef

· Restock all items as needed throughout shift

· Clean and maintain station for food safety, workplace safety & sanitation

· Requisite daily perishable & dry supplies for his respective station

· Understand and know the proper usage of all equipment in the station and responsible for cleanliness & maintenance of them

· Any ad hoc duties as assigned by the management

Job Title: Food Hygiene Officer – (Catering Company) (ID7155)

Location: Clementi

Working Hours: Mon to Fri 9am-6.30pm

Salary: $3000-$4000

*Benefits: AL 12days, Performance Bonus

Job Description:

The Food Hygiene Officer ensures that all food safety and hygiene practices comply with local regulations and company standards. This role focuses on monitoring kitchen operations, ensuring hygiene protocols are followed, and implementing corrective actions to maintain a high standard of food safety.

Responsibilities:

• Lead the development and implementation of comprehensive hygiene and safety protocols, ensuring compliance with regulatory standards set by SFA, MUIS, MOM, JTC and other relevant authorities.

• Conduct regular inspections and audits of facilities, identifying areas for improvement and implementing corrective actions to maintain cleanliness and hygiene standards.

• Oversee the training and development of staff members on proper sanitation practices, including food handling, storage, and waste management.

• Collaborate with cross-functional teams to develop and execute crisis management plans, ensuring preparedness for emergencies such as foodborne illness outbreaks or facility-related incidents.

• Manage relationships with vendors and suppliers to ensure the quality and safety of food ingredients and equipment.

• Spearhead initiatives to optimize facility operations, including waste reduction strategies, energy efficiency measures, and cost-saving initiatives.

• Act as the primary point of contact for regulatory inspections and audits by SFA, MUIS, HACCP and ISO, maintaining thorough documentation and records to demonstrate compliance with hygiene standards.

• Analyze data and trends related to facility and food hygiene metrics, providing insights and recommendations for continuous improvement.

Requirements:

• Singaporean or PR only.

• Diploma or certification in Food Hygiene or related field.

• Familiarity with Singapore food safety laws and guidelines.

• Proven experience in food safety or catering operations.

• Excellent organizational and communication skills.

• Attention to detail and ability to manage multiple tasks.

Join Our Team and Enjoy Fantastic Benefits!

Job Description:

• Assist with guests' check-ins and check-outs and verify guests' reservations
• Coordinate daily front office activities to ensure operational efficiency
• Maintain accurate room status information
• Monitor and facililate service responses to guests' requests to ensure timely and appropriate follow-up
• Monitor guests satisfaction levels and feedback for service improvement
• Provide information and recommendations to guests on property's amenities and services
• Resolve guests' concerns and feedback to ensure guest satisfaction
• Other ad-hoc duties as and when assigned

Requirements:

• Possess excellent communication and interpersonal skill
• Able to work in a fast-paced environment
• A good team player
• Able to work rotating shifts, weekends and public holidays

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.
• Present, garnish and arrange final dishes.
• Occasionally serve food.
• A Cook plans, prepares, and cooks food items to ensure the highest quality service and experience for customers.
• They help keep the kitchen organized and running efficiently. They ensure proper food handling, sanitation and following food storage procedures
• Willing to work night shifts
• willing to work on weekends and take the weekday off as we have many customers during weekends
• able to cook indian foods like Biryani, Curry etc

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Bartender is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• A courteous, professional and efficient service is provided at all times.

MAIN RESPONSIBILITIES

• Responsible to Bar Manager.
• Responsible for Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to lead the service and act as a role model to the team.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Reporting to the General Manager, the Director of Revenue Management is responsible for maximizing overall revenue through development and implementation of effective inventory and pricing strategies based on demand and competitor analysis in order to gain market share.

OVERALL OBJECTIVES

• Drive Market Share and Revenue Performance through proper pricing and mix management using competitive reports.
• Develop overall pricing strategy to include all market segments and distribution channels.
• Effectively manage and be in control of all inventory (transient, group, wholesale allotments and other) and pricing strategy in all distribution channels including branded web, 3rd party sites and the GDS.
• Responsible for effective implementation and compliance with Kempinski Revenue Management Standards.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Bachelor's Degree in Hotel Administration, Business, Statistics, Marketing, Finance or a relevant field of work preferred.
• Min five (05) years relevant experience.
• Strong analytical skills.
• Knowledge of PMS, Opera, Duetto, SynXis is imperative.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Join Our Team and Enjoy Fantastic Benefits!

Job Responsibilities include, but not limited to:

1. Set up restaurant in accordance to the instructions and requirements given by your superior.
2. Ensure all equipment, lighting and sound system are in proper and correct working conditions.
3. Greet and seat guests upon arrival and whenever possible to greet by names.
4. Always stay alert, attentive and assume a pleasing and helpful attitude towards Members and guests at all times.
5. Be familiar with the sequence of services and ensure that orders are served properly and efficiently with the correct utensils.
6. Responsible for mis-en-place preparation, table set-ups, linen control and the proper handling of equipment.
7. Possess thorough food and beverage knowledge of the menu, drink list and wine list.
8. Have a good working knowledge and practices of the P.O.S. and guest check control systems.
9. Adhere to the service standards, Club rules, regulations and policies established by the Club.
10. Have good communication between subordinates and other departments particularly the kitchen.
11. Perform side duties assigned by superior.
12. To maintain an exemplary level of personal grooming in keeping with the Club’s policy and image.

Hourly Rate : $13 - $16

Responsibilities:

• Welcoming and seating guests
• Taking food and beverage orders from guests
• Having knowledge of the general wine, beer, and alcoholic beverages the club serves
• Able to give suggestions based on customers' preference
• Always maintain a clean and tidy area
• Handling multiple tables and tasks in an efficient manner
• Transport is provided
• Assist in any ad-hoc tasks assigned

Requirements:

• Provide excellent customer service in a fast-paced environment
• Proactive, team player
• Exceptional interpersonal & communication skills
• Able to work nights, weekends and holidays
• Approachable, with a professional appearance
• Have an eye for detail and understanding guests' needs

Are you an excellent and efficient communicator? Are you fast, organised and a natural problem solver? If so, we want to hear from you! So write to us if you meet these criteria-

1. Charming
2. Great presence
3. F&B experience
4. Good with female-centric club patrons

Our basic and tips promise a minimum take-home salary package of SGD 4,000.00. Singaporeans preferred and foreigners welcome!

Interested applicants, please send your resume to lililbet1009@gmail.com

Participates in the recruitment, selection, and training of staff

Supervise and schedule food and beverage staff

Ensure customer satisfaction

Resolve customer complaints, as well as internal conflict amongst staff

Order and maintain inventory control costs

Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer tableExcellent organizational skills

Must be of legal drinking age if working in a licensed facility

Knowledge of the products, services, sector, industry and local area

Knowledge of relevant legislation and regulations

FOODSAFE

Serving It Right

More than 4 years of work experience

We are looking for a passionate Restaurant Supervisor to join and grow with our passionate team at Seroja .

We offer a fixed 2 days off on every Sunday & Monday , health insurance , salary after qualification and daily family meal.

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team.

DUTIES AND RESPONSBILITIES

• Working alongside the Restaurant Manager & GM.
• Meeting and greeting customers, organising table reservations.
• Ensure restaurant hygiene and cleanliness is up to standard.
• Responding to customer queries and complaints.
• Ensure each customer receives impeccable service.
• Taking customers food orders.

THE POSITION REQUIRES

• Relevant work experience in a restaurant establishment.
• Keen attention to detail .
• Team player with outstanding interpersonal skills .
• Good presentation.
• Ability to work and thrive within a diverse environment.
• Self motivated and energetic.
• Ability to work effectively and contribute in a team across divisions.
• Fine dining and michelin star experience is a plus.

WHAT WE OFFER :

• 14 days Annual Leave
• Annual Bonuses
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training(Service , Wines , Fermentation ,Sakes & Food)