Total 25 job vacancies by 3xg Pte. Ltd.

DUTIES & RESPONSIBILITIES:

1. Formulates and proposes to the higher-level echelon marketing and communication strategies, both offline and online, in line with the company’s overall corporate strategy
2. Delivers content consistent with approved marketing strategies at a fashion that is accurate, professional, and timely
3. Conducts an analysis of the effectiveness of marketing campaigns
4. Interviews, hires, and trains marketing staff members
5. Establishes marketing goals based on past performance and market forecasts
6. Oversees current offerings and comes up with initiatives for new products or services
7. Researches and analyses market trends, demographics, pricing schedules, competitor products, and other relevant information to form marketing strategies
8. Works with the marketing staff to develop detailed marketing plans for all media channels and sales teams
9. Oversees the creative development of promotional materials, website content, advertisements, and other marketing-related projects
10. Communicates with various media buyers, advertising agencies, printers, and other services to help marketing projects come to fruition
11. Provides in-depth information to interested clients, and acts as a representative for the marketing department in important buyer meetings
12. Works within the department budget to develop cost-effective marketing plans for each product or service
13. Tracks all marketing and sales data and creates detailed written reports and verbal presentations to bring to senior executives
14. Adjusts marketing campaigns and strategies as needed in response to collected data and other feedback
15. Builds relationships with external content providers such as publishers to pursue publicity and promotional activities
16. Plays an active role in improving the development of customer database
17. Assesses marketing-related material quotations and invoices and recommends to higher management the optimum pricing and quality
18. Establishes and maintains the ideal working relationships with partner organisations, affiliates, government agencies, the press, reporters, media channels, and other public relations (PR) audiences
19. Assists the General Manager and the higher-echelon managers with projects and/or other assignments as directed

QUALIFICATIONS:

• Bachelor's Degree in Marketing, Business, or related field
• Expert on media channels, client relationships
• Excellent creativity, adaptability, research, analysis, writing, public speaking, interpersonal communication
• Excellent leadership, people management, and detail-orientated
• Well-versed in marketing budgeting and organisation
• Copywriting skills
• Computer-literate - Microsoft Office, Mac, and Windows OS
• Multi-tasking skills

F&B Supervisor

Occupation

SUPERVISOR

Job Description & Requirements

Job Responsibilities

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations

Qualifications & Requirements

• Bachelor's Degree in Hospitality / Retail Management or any related field
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 1 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

Job Responsibilities

• Manage day to day restaurants & salons operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Job Specifications

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven management experience in the Beauty & F&B industry
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented
• Possess strong knowledge of Beauty and F&B industry 's legal rules and guidelines
• In depth knowledge of diverse business functions and principles (beauty lifestyle especially salon, logistics, supply chain, customer service, etc)
• Working knowledge of data analysis and performance / operation metrics

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

Responsibilities

• Provide quality Management and Administrative support
• Oversee an efficient and effective day to day operations of the branch or outlet
• Coach and develop colleagues to ensure standards are being maintained
• Assist in the development strategy plans
• Assist Managers complete daily tasks (implementing new policies)
• Understand each department's daily processes and goals
• Participate in company's strategic planning
• Assist Manager in evaluating performance (writing reports and data)
• Monitor and manage customer complaints, ensure satisfaction and administer efficient follow up for same to receive feedback
• Implement and Improve customers retention measures
• Attract customers by answering product and service questions
• Ensuring a clean and safe working environment

Qualifications & Requirements

• Bachelor’s Degree in any field
• Strong verbal and written communication skills
• Customer-Oriented or Passionate about serving customers
• Knowledge or experience in management or relevant similar field is a plus

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Responsibilities

• Ensures that guests have a pleasant and memorable dining experience
• Monitors setup, maintenance, cleanliness and safety of Dining areas
• To answer questions regarding menu and assist with menu selections
• Supervises and trains the Staff to standards of excellence
• Complete opening and closing duties/checklists in a timely fashion.
• Coordinate food service between kitchen and dining staff.
• Check with guests to ensure satisfaction with each food course and beverages.
• Present an accurate final bill to guests and process payment.
• Any other duties related to food and beverage service assigned by the manager.

Job Requirements

• Good communication, spoken and written skills
• Excellent guest service skills.
• Customer service skills, able to positively interact with guests

Responsibilities

• Welcoming customers, informing them about specials or new items, answering questions and accepting orders.
• Knowledgeable of the menu and preparing them.
• Grinding, blending, brewing and highlighting the differences between items and answering customer queries about the menu.
• Maintain clean, well-stocked and updated displays
• Continuously expand knowledge in food and beverage
• Adhere to all food safety regulations and quality controls

Qualifications & Requirements

• At least 1 year of experience in food and beverage preparation or customer service preferred.
• Training and willingness to continue learning about food and beverage preparation.
• Exceptional listening and communication skills
• Committed to customer satisfaction and service excellence
• Willingness to work as part of a high-energy, efficient team in a fast-paced environment

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities:

• Manage, mentor and coach the relevant team members to achieve quality and productivity for optimal customer experience
• Train and upskill new and existing team members of the team, and provide actionable feedback
• Work closely with the senior management team to design & curate procedures for the best user experience.
• Attend and welcome visitors and customers by providing satisfactory customers service
• Maintain customer records and monitor their appointment
• To professionally and satisfactorily resolve customer complaints pertaining to products and services
• To Implement & improve customer retention practices
• To encourage a positive and cozy environment for the customers
• Assist in other area, if needed from time to time

Qualifications & Requirements

• Customer service enthusiast
• Prior experience in the customer service field
• Professional looking and well-groomed to the standards set
• Proficient communication skills
• Customer Service oriented and passionate about serving customers
• Ability to stay calm in any given situation
• Possess some degree of digital literacy
• Prior experience in the beauty line would be a plus

Responsibilities

• Oversee daily Salon Operations
• Assist in training beauticians
• Assist in rostering and incentive payroll
• To maintain positive relationships with relevant stakeholders
• To maintain stock levels and ensure sufficient stock on hand
• Ensure that proper hygiene practices are strictly adhered to
• Maintain staff records and documentation.
• Promote services, products, and discounts to customers

Qualifications & Requirements

• Diploma in relevant fields
• Relevant work experience in the beauty industry, preferably in similar roles
• Possess professional skills in hairstyling
• Possess hairstyling certifications backed by accredited schools
• Basic bookkeeping knowledge and digital literacy skills
• Possess leadership skills, organizational skills and time-management

Responsibilities

• Manage, teach and conduct cooking classes with patience and professionalism
• Execute and supervise the day to day operations of the cooking studio
• Maintain the cleanliness of the studio thus providing a positive learning environment
• Proactive and Initiative in ensuring the food costs are within the allocated budget and seek improvements to reduce food wastes
• Be punctual and well prepared with required ingredients and tools before the class begins
• Deliver the required curriculum
• Promote and maintain high level of student satisfaction
• Offer suggestions for improvement to course implementation as part of our ongoing efforts to achieve excellence and increase our strategic advantage. Proposed enhancements must adhere to the necessary SOPs and Government requirements.

Qualifications & Requirements

• Diploma/Degree Holder in relevant fields
• WSQ Advanced Certificate in Training and Assessment (ACTA) is an advantage
• Competence in delivering the cooking classes
• Demonstrate excellent coaching abilities and can offer essential help to students
• Ability to devise recipes and maintain culinary standards
• Relevant experience in area of specialization is a plus (Eg: Korean, Asian)

Responsibilities

• Designing marketing campaigns that are able to resonate with the target audience, and are culturally tailored
• Creative, analytical, digital, commercial and administrative responsibilities
• To carry out market research so as to effectively promote products and services
• Partake in creating advertisements, as well as sales and distribution

Qualifications & Requirements

• Graduate of Bachelor’s in Marketing or any related courses
• At least 2 years of relevant experience
• High communication and problem-solving skills
• Creative and results-driven

Responsibilities:

• Designing hairstyles and performing a wide range of beauty hair services
• Provide consultations and advice to customers
• Demonstrate and sell hair care products and cosmetics
• Constant upgrade of relevant knowledge through working with peers
• To keep up with the latest beauty trends
• Always keep up with latest beauty trends

Qualifications & Requirements:

• Relevant experience in this industry
• Knowledge of hair type & beauty
• Possess communication & interpersonal skills
• Able to work under pressure
• Can withstand long periods of standing
• Willing to learn

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays