Total 109 job vacancies by Jumbo Group Of Restaurants Pte. Ltd.

*New Outlets Opened at Clarke Quay Central*

Job Responsibilities:

• Be the 1st-in-charge of the store to oversee and ensure smooth daily operations
• Responsible for the profit & loss of the store and implement appropriate cost control measures
• Manage the store’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the store by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Maintain and improve the overall performance of the store on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the store by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all store administrative duties
• Any other jobs or duties assigned by the Senior Store Manager from time to time.

Job Requirements:

• Minimum of 5 years management experience in Food & Beverage industry.
• Possess sound leadership qualities and ability to manage service staff.
• Competency in Microsoft Office applications (Excel, Word and PowerPoint).
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff
• Singaporeans only

Job Description

Ensures operational excellence in driving company’s business growth locally and globally in accordance to company expansion plan.

STRATEGIC PLANNING

• Assists in implementing strategies for operational management and development so as to meet organizational plans and goals within budgets and timelines
• Work closely with the Group CEO to develop and accomplish goals and strategic plans
• Set KPIs & strategize on expansion and operational improvement plans
• Assist in continuous evolution of current brand or develop of new dining concept to keep our business relevant to the market
• Provides timely, accurate and complete reports on the operating condition of the company
• Identify and evaluate strategic business for company’s growth and expansion via M&A/ partnership

OPERATIONS MANAGEMENT

• Motivate and lead a high performance management team to achieve sales, profitability and business objectives set by the company
• Provide day-to-day leadership and management to a service organization that mirrors the adopted mission and core values of the company
• Groom and build a team of motivated F&B professionals for the company’s aggressive expansion plan
• Oversee and ensure smooth running of all aspects of restaurant operations
• Define processes and monitoring systems to ensure food and services are adhered to a high quality standard
• Responsible for the measurement and effectiveness of all processes internally and externally
• Any other jobs or duties assigned by the Chief Operating Officer from time to time.

Job Description

Responsible for overseeing all aspects of the restaurant operations, by exercising demonstrated knowledge and experience in Food and Beverage management, including but not limited to, developing business, increasing profitability, staffing, budget and forecast

management.

STRATEGIC PLANNING

• Responsible for financial performance of at least 2 brands, including profit & loss and implement appropriate cost control measures
• Manage the brand’s budget and forecasts to meet or exceed management expectations
• Develop and recommend business marketing plan to increase sale
• Plan, direct and coordinate future outlet openings

OPERATIONS MANAGEMENT

• Oversee the daily operations of at least 2 brands
• Maintain and improve the overall performance of the brands on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
• Drive operational efficiencies across outlet by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Establish operational procedures and standards to ensure service quality and ensure full compliance to the organisation’s SOPs, policies and service standards
• Maintain product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiating corrective actions
• Manage supervise and groom a team of area managers, restaurant managers, supervisors and service staff to ensure maximum utilization of manpower allocated
• Any other jobs or duties assigned by the General Manager, Operations from time to time.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude
• Able to work 11 Working hours a day

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

JOB RESPONSIBILITIES:

- Ensure cleanliness and hygiene of the department and tools

- Ensure all 5S and HACCP requirements are adhered to

- Undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions

- Undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management

- Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Chief Chef

- Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld

- Ensure all policies and procedures of the company are followed accordingly

- Assist with the hiring process by identifying and selecting candidates for junior positions

- Any other jobs or duties assigned by the Chief Chef from time to time

JOB REQUIREMENTS:

- Higher Nitec in Culinary Arts/ Bachelor’s Degree in Hospitality or any related field

- Fresh Graduates are welcomed to apply too

- Possess good working Attitude

- Team player with good interpersonal communication skills, positive attitude, enthusiasm, and initiative

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

*New Outlets Opened at Clarke Quay Central*

JOB RESPONSIBILITIES:

• Handle the daily operations of the store
• Responsible for financial performance of the store, including profit & loss and implement appropriate cost control measures
• Manage the store’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the stores
• Maintain and improve the overall performance of the store on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Provide efficient and professional service to customers
• Drive operational efficiencies of the store by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all store's administrative duties and any ad-hoc duties from store managers from time to time

JOB REQUIREMENTS:

• Minimum of 2 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude

*New Outlets Opened at Clarke Quay Central*

Job Responsibilities:

• Be the 1st-in-charge of the store to oversee and ensure smooth daily operations
• Responsible for the profit & loss of the store and implement appropriate cost control measures
• Manage the store’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the store by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Maintain and improve the overall performance of the store on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the store by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all store administrative duties
• Any other jobs or duties assigned by the Senior Store Manager from time to time.

Job Requirements:

• Minimum of 5 years management experience in Food & Beverage industry.
• Possess sound leadership qualities and ability to manage service staff.
• Competency in Microsoft Office applications (Excel, Word and PowerPoint).
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff
• Singaporeans only

JOB RESPONSIBILITIES:

• To conduct services on ground but not limited to servicing, food ordering, reservations, cashiering duties etc
• To undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions
• To undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Manager
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld
• Ensuring all policies and procedures of the company are followed accordingly
• Any other jobs or duties assigned by the Restaurant Manager from time to time

JOB REQUIREMENTS:

- Minimum 1 year working experience in Food & Beverages industry

- Fresh Graduates are welcomed to apply too

- Possess good working Attitude

- Team player with good interpersonal communication skills, positive attitude, enthusiasm, and initiative

· Processing and co-ordinating of FMCG items to external and internal customers

· Processing and co-ordinating of overseas orders for export

· Liaise with Central Kitchen, freight forwarder, overseas external customers and cross department on overseas orders

· Packing of FMCG & overseas orders

· Inventory control and monthly stocktaking

· Maintain and manage store cleanliness, tidiness, etc

· Maintain administration duties for the logistics department, e.g. schedule, leave, cash cards

· Assist with all other logistics duties assigned by Manager

Job Requirements

· Part-time (4-5 hours daily) basis and willing to start work from 6am

· Minimum of GCE ‘O’ or ‘A’ level/Diploma

· Preferably some related working experience

· Ability to stand, sit or walk for extended periods of time

· Able to grasp, lift and/or carry up to 50 lbs as needed

· Strong verbal and written communications skills in both English and Chinese

· Able to interact with English and Chinese speaking colleagues effectively

· Organized, resourceful, proactive, reliable, strong attention to details

· Has good follow up

· Good communication and strong time management skills

· Proficient in Excel, Word, Outlook

· Highly motivated, meticulous and takes initiative

· Willing to go extra mile