Total 11 Manager level Others job vacancies in Singapore, Singapore

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

MADE FOR YOU ? ONLY IF…

• You have an ability to adapt to all challenges, remaining calm in an offbeat environment with a large customer flow.
• You have had a similar experience with team management of at least 200 people.
• You know how to identify talents and develop them; red chair and buzzer: it’s your turn!

Our Company

Changing the world through digital experiences is what Adobe’s all about. We give everyone—from emerging artists to global brands—everything they need to design and deliver exceptional digital experiences! We’re passionate about empowering people to create beautiful and powerful images, videos, and apps, and transform how companies interact with customers across every screen. 

We’re on a mission to hire the very best and are committed to creating exceptional employee experiences where everyone is respected and has access to equal opportunity. We realize that new ideas can come from everywhere in the organization, and we know the next big idea could be yours!

Creativity for All

Adobe is a place where exceptional people work – don’t just take our word for it, our employees have recently voted us #2 on the 2022 Singapore Best Workplaces™ in Technology!

We’re proud to offer market leading employee benefits designed to suit you and your lifestyle. Some of the great benefits include health insurance, global days off, wellness fund, parental leave, access to our Employee Stock Purchase Program and programs designed to help you continue to build your career.

We also proudly empower our employees to get involved with corporate social responsibility and offer a broad range of opportunities to enable you to make a bigger impact through philanthropy, employee, and community engagement.

We know that people are the differentiator in our business, and that's why we want to meet you!

A bit more about you

This job is for an experienced Project Manager with a positive and “can do” attitude. You have excellent problem-solving skills with a demonstrated ability to identify issues, resolve them quickly and the ability to articulate high-level technical solutions to address business problems..

You will also have:

• Proven successful project management experience, preferably within the Digital Marketing space with overall 7- 10 years of experience.
• Bachelor’s degree or equivalent
• Understanding of custom software development processes and engagement methodologies
• Understanding of: Web Content Management, Rich internet applications, Web & Social Analytics, online Ad Targeting and content Personalization solutions.

What you'll do

• Work with customer(s) as well as Adobe Field and Services Sales teams to clearly define and document project scope, requirements, and integration points as they relate to solution implementation.
• Oversee project Delivery process with key contributors to help handle scope and prepare change requests - including tasks, deliverables, milestones, resources, and estimated costs. 
• Act as primary point of contact for the client(s) throughout the project life-cycle and collaborate with third-party subcontractors, Vendors and technology Partners as needed.
• Achieve customer satisfaction through successful delivery of defined project scope, within budget and cost. 
• Accurately forecast revenue, profitability, margins, bill rates and utilization across projects.

Adobe for All

Adobe strives to create an environment where our employees can do their best work and drive their career growth and development based on their personal goals. From fair-pay practices to Employee Networks and programs designed to make everyone feel included, we're committed to fostering a diverse and inclusive workplace for all.

Take the plunge and jump in

Liking what you have read and keen to jump in? Thinking you might not have all the skills we are looking for? Just take the plunge and apply – we know that by bringing together a diverse group of people, we become so much better together. We'd love to see where we can help drive Creativity for All together.

We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

Adobe is an equal opportunity employer. We welcome and encourage diversity in the workplace regardless of gender, race or color, ethnicity or national origin, age, disability, religion, sexual orientation, gender identity or expression, or veteran status

Adobe is proud to be an Equal Employment Opportunity and affirmative action employer. We do not discriminate based on gender, race or color, ethnicity or national origin, age, disability, religion, sexual orientation, gender identity or expression, veteran status, or any other applicable characteristics protected by law. Learn more.
 

Adobe aims to make Adobe.com accessible to any and all users. If you have a disability or special need that requires accommodation to navigate our website or complete the application process, email accommodations@adobe.com or call (408) 536-3015.

Adobe values a free and open marketplace for all employees and has policies in place to ensure that we do not enter into illegal agreements with other companies to not recruit or hire each other’s employees.

[What you will be working on]

In this role, your responsibilities will include:

As part of an inter-agency office, you will be exposed to a diverse range of work and have the opportunity to work with various internal (government agencies, such as EDB, MinLaw, MOF, MAS, EnterpriseSG, ACRA, etc) and external (firms) stakeholders. At PSPO, you will be immersed in a fast-paced work environment, and are expected to be resourceful and independent in undertaking the following types of work: 
a)    Industry engagement & strategy development. Develop the house view and/or industry strategy playbook for the specific growth area(s), which can be at the professional services sector-level or sub-sector level (e.g. legal). Depending on the growth area, your work may involve: consulting with various internal and external stakeholders to elicit feedback and suggestions, conducting gap and data analysis, and using that to inform government interventions that may be required to address the gaps. 

b)    Securing mindshare through presentations. You may be required to present your research, analysis and recommendations at various governmental platforms to secure mindshare from senior management, and/or at external platforms where necessary. You may also be required to work with the relevant government agencies to translate such strategy into downstream initiatives and action. In addition, there will be opportunity to partner and co-develop industry-level solutions with industry and/or other government agency stakeholders to address transformation and capability development needs of the professional services sectors.

c)    Support for events and meetings attended by senior management / political office holders. You will have the opportunity to support specific events attended by senior management or POHs that are relevant to PSPO’s work. 
The PSPO team is based in the EDB office, and the team undertakes a hybrid work model.

[What we are looking for]

• At least 5 years of working experience in the professional services sector or held roles involving industry, strategy and policy development

• Strong written and oral communication and analytical skills 

• Ability to conduct in-depth analysis of complex issues and put forth actionable solutions

• Self-starter and positive attitude, excellent work ethic and a team player

• Prior consulting experience and an understanding of the professional and financial services sectors would be an advantage

• Singaporean 

We review applications and interview on a rolling basis. Applicants can expect to receive an application outcome within 8 weeks of application date.

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members. 

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. 
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans. 
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge. 
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees. 
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities 

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency. 
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Details:

• Up to $6,800 + VB
• 5 Day work week, 8.30pm to 6.00pm
• MNC Companies

Job Description:

Ensure accurate and timely financial management to enhance company profitability and return on investment. Coordinate with shared services for day-to-day financial operations, maintaining proper accounting records, and meeting reporting deadlines.

Responsibilities:

• Oversee monthly/quarterly/yearly closing for timely and accurate financial accounting.
• Review and approve monthly closing trial balance for reporting submission.
• Prepare/review monthly closing journal and accounts reconciliations.
• Review and sign off on monthly bank reconciliation, ensuring follow-up.
• Control chart of accounts, review consistency, and assist in annual policy renewal.
• Ensure compliance with accounting standards and support external audits.
• Handle GST and tax-related tasks, including quarterly returns and corporate tax computations.
• Implement and review financial controls, recommending new controls as needed.
• Provide financial analysis for projects/purchases and review tender submissions.
• Advise shared services and operations on financial matters and clarify practices.
• Assist in budget and forecast preparation and finalization.
• Review and coordinate insurance coverage for company assets.
• Manage IT matters, including implementing and testing new programs.

Requirements:

• Degree in Accounting & Finance or equivalent professional qualification (e.g., ACCA).
• Minimum 5 years of relevant accounting experience.
• Strong Excel skills and ability to work in a fast-paced environment

Interested candidates can forward their CVs in MS Word format to alex@triton-ai.com

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Details:

• Up to $6,800 + VB
• 5 Day work week, 8.30pm to 6.00pm
• MNC Companies

Job Description:

Ensure accurate and timely financial management to enhance company profitability and return on investment. Coordinate with shared services for day-to-day financial operations, maintaining proper accounting records, and meeting reporting deadlines.

Responsibilities:

• Oversee monthly/quarterly/yearly closing for timely and accurate financial accounting.
• Review and approve monthly closing trial balance for reporting submission.
• Prepare/review monthly closing journal and accounts reconciliations.
• Review and sign off on monthly bank reconciliation, ensuring follow-up.
• Control chart of accounts, review consistency, and assist in annual policy renewal.
• Ensure compliance with accounting standards and support external audits.
• Handle GST and tax-related tasks, including quarterly returns and corporate tax computations.
• Implement and review financial controls, recommending new controls as needed.
• Provide financial analysis for projects/purchases and review tender submissions.
• Advise shared services and operations on financial matters and clarify practices.
• Assist in budget and forecast preparation and finalization.
• Review and coordinate insurance coverage for company assets.
• Manage IT matters, including implementing and testing new programs.

Requirements:

• Degree in Accounting & Finance or equivalent professional qualification (e.g., ACCA).
• Minimum 5 years of relevant accounting experience.
• Strong Excel skills and ability to work in a fast-paced environment

Interested candidates can forward their CVs in MS Word format to alex@triton-ai.com

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

Details:

• Up to $6,800 + VB
• 5 Day work week, 8.30pm to 6.00pm
• MNC Companies

Job Description:

Ensure accurate and timely financial management to enhance company profitability and return on investment. Coordinate with shared services for day-to-day financial operations, maintaining proper accounting records, and meeting reporting deadlines.

Responsibilities:

• Oversee monthly/quarterly/yearly closing for timely and accurate financial accounting.
• Review and approve monthly closing trial balance for reporting submission.
• Prepare/review monthly closing journal and accounts reconciliations.
• Review and sign off on monthly bank reconciliation, ensuring follow-up.
• Control chart of accounts, review consistency, and assist in annual policy renewal.
• Ensure compliance with accounting standards and support external audits.
• Handle GST and tax-related tasks, including quarterly returns and corporate tax computations.
• Implement and review financial controls, recommending new controls as needed.
• Provide financial analysis for projects/purchases and review tender submissions.
• Advise shared services and operations on financial matters and clarify practices.
• Assist in budget and forecast preparation and finalization.
• Review and coordinate insurance coverage for company assets.
• Manage IT matters, including implementing and testing new programs.

Requirements:

• Degree in Accounting & Finance or equivalent professional qualification (e.g., ACCA).
• Minimum 5 years of relevant accounting experience.
• Strong Excel skills and ability to work in a fast-paced environment

Interested candidates can forward their CVs in MS Word format to alex@triton-ai.com

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

This is an exciting opportunity to lead the brand's transformative journey! You will be driving consumer-centric strategies and shape the brand's success. Analyze data, set pricing, and craft innovative plans for major launches. Join a dynamic team, fuel your creativity, and make an impact in a fast-paced environment. Embrace the challenge, elevate the brand, and be part of an exciting journey to success!

• Overseeing the brand's implementation of the new brand promise, vision, position, architecture, and attainment of overall business objectives for the brand.
• Inspires and unifies the organization around the brand's vision, position, and strategies, ensuring clarity in translating them into functional expertise.
• Examines past data on new launches to create sales forecasts and financial plans.
• Analyzes and drives consumer insights to enhance impactful brand experiences.
• Studies market, consumer behavior, and competition to aid teams in setting new product prices and managing existing ones.
• Conducts regular reviews on the brand's consumers and trends, guiding channel plans and recommending goals for the upcoming year.
• Develops channel-specific targets, aligning with global business plans and contributing to annual brand operating plan reviews. Plans and allocates budgets for advertising and promotions to achieve profit targets.
• Leads in crafting Public Relations launch strategies for major releases, ensuring substantial media coverage for new product launches.
• Develops significant plans for Customer Relationship Management (CRM) to retain loyal members.

• Preferably holds a Bachelor’s Degree
• Demonstrates robust analytical skills
• Strong communication and presentation abilities.
• Proactive, disciplined, positive, resourceful, creative, organized, detail-oriented, and adept at multitasking.
• Possess experience in a leadership position
• Experience within the Retail/Skincare industry will be advantageous

If you're interested in this role, click 'apply now' to forward an up-to-date copy of your CV or email to huixuan@triton-ai.com

CEI Registration Number: R1985071

EA License Number: 21C0661

Company Registration Number: 201127615M

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members. 

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. 
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans. 
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge. 
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees. 
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities 

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency. 
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.