Total 507 Director/C-Level job vacancies in D10 Ardmore, Bukit Timah, Holland Road, Tanglin

Assist in ensuring the effective and efficient operation of the Stewarding Department including supervision of cleaning processes, stock control and maintenance of health, safety and hygiene in all F&B areas.

• To have thorough knowledge of the use of all operating equipment and cleaning process
• To be aware of the hotel hygiene and sanitation standards and procedures
• To be aware of the hotel fire and life safety standards and procedures

Requirements:

• Physically fit
• Oral and written fluency in English
• Minimum 3 years’ experience in a similar capacity in an International Class Hotel
• Basic safety, hygiene and sanitation knowledge
• Knowledge on use of cleaning program

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
• Communicates and executes departmental and property emergency procedures.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Establishes guidelines so employees understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

About the Role:

As a CBRE Alliance Director, you will assist with the oversight of the department responsible for developing and maintaining business relationships with client accounts of strategic significance.

This job is part of the Operations Management job function. They are responsible for coordinating staff functions and operations that support the organization’s goals and strategies.

What You’ll Do:

• Provide formal supervision to employees. Monitor the training and development of staff. Conduct performance evaluations and coaching. Oversee the recruiting and hiring of new employees.
• Coordinate and manage the team's daily activities. Establish work schedules, assign tasks, and cross-train staff. Set and track staff and department deadlines. Mentor and coach as needed.
• Implement business strategies to achieve profitable relationships and identify new revenue opportunities.
• Build and maintain effective long-term client relationships and a high level of satisfaction. Formulate, negotiate, and execute contracts utilizing internal expert resources.
• Prepare and submit short and long-range plans and strategies to clients using available marketing programs to reach nominated targets.
• Direct new business efforts with current accounts. Source new business opportunities and engage the field accordingly.
• Conduct regular status and strategy meetings with the client's management to understand needs.
• Evaluate industry and business trends and review and identify performance across the strategic account. Review data for potential impact on new business and operations and respond with business changes. Achieve revenue targets by increasing spend per account.
• Apply a robust knowledge of multiple disciplines, the business, and key drivers which impact departmental and cross-functional performance.
• Lead by example and model behaviors that are consistent with CBRE RISE values. Persuade managers and other colleagues to take action while being guided by the organization's functional business plans. Negotiate with external partners, vendors, and customers of divergent interests to reach a common goal.
• Identify and solve multi-dimensional, complex, operational, and organizational problems leveraging the appropriate resources within or outside the department.
• Significantly improves and changes existing methods, processes, and standards within job discipline.

What You’ll Need:

• Bachelor's Degree preferred with 8-12 years of relevant experience. In lieu of a degree, a combination of experience and education will be considered.
• Experience in the areas of staffing, selection, training, development, coaching, mentoring, measuring, appraising, and rewarding performance and retention is preferred.
• Ability to lead the exchange of sensitive, complicated, and difficult information, convey performance expectations, and handle problems.
• Leadership skills to set, manage and achieve targets with a direct impact on multiple departments results within a function.
• In-depth knowledge of Microsoft Office products. Examples include Word, Excel, Outlook, etc.
• Expert organizational skills and an advanced inquisitive mindset.

The Business Development Director leads all business development efforts within the organisation, including the development and implementation of business development strategies and activities.

He/She spearheads business growth through expanding current businesses and exploring new markets and opportunities. He/She also leads business development activities through cross-function collaborations. He/She grows the market share of the organisation through partnerships, Joint Ventures (JV) and Mergers and Acquisitions (M&A).

He/She is assertive and insightful, and possesses strong business acumen that enables him/her to seek out new growth opportunities. He/She keeps abreast of market trends, industry events, competitors and clients' needs in order to pursue growth opportunities. He/She is able to respond quickly to improve the effectiveness of current plans to ensure success in a competitive and global market place.

He/She maintains rapport with potential and existing clients, and networks extensively outside of the office to develop business relationships.

Responsibilities

• Communicate business development strategies with key internal stakeholders.
• Confirm business agreements with identified partners, suppliers and vendors according to existing market expansion plans.
• Define research scope and objectives to understand business environment.
• Develop plans for new market entry, existing market expansion and resource management.
• Drive engagement with new target customer segments with other departments.
• Evaluate business opportunities using business analytical tools.
• Evaluate new businesses and regional relationships to increase market share through partnerships, Mergers and Acquisitions (M&A) and Joint Ventures (JV).
• Evaluate strategies to leverage relationships and network for business opportunities and partnerships.
• Lead M&A, JV and partnerships negotiations.
• Lead conversion of proposals to confirmed M&A and JV deals.
• Lead delivery of solutions to clients' needs with other departments.
• Lead identification of opportunities to enhance current products and services with internal stakeholders.
• Lead monitoring of targets and goals with internal stakeholders.
• Lead relationship building with industry players.
• Perform cost-benefit analysis of M&A, JV and partnerships deals.
• Review business development strategies to ensure alignment with overall corporate strategies.
• Review due diligence reports on M&A and JV deals.
• Review emerging trends and market movements to identify potential revenue streams and business threats.
• Work with internal stakeholders to adapt existing products and services for new markets and business opportunities.

The Chief Steward is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.

MAIN RESPONSIBILITIES

• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and ensure that the team is able to execute the highest level of service and set-up standards at all times.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department
• Prepare and review all departmental operations manual updates annually in together with the Head of Department.
• Support activities and cooperation with the suppliers.
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
• Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
• Ensuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.
• Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
• Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
• Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
• Maintain daily checks and log reports of all areas responsible.

JOB REQUIREMENTS

• Minimum 3 years’ experience in a similar capacity
• Responsible and hardworking, able to work in a safe, prudent and organized manner
• Ability to maintain highest standards of professionalism, ethics, grooming and attitude
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Good written and verbal communication skills
• Excellent organizational and time management skills

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Director of Revenue Management

Summary of Responsibilities:

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

REVENUE MANAGEMENT STRAGEGY SUPPORT

• Support the Hotel Management and Executive Director of Revenue Management to develop and maintain the hotel strategy (in terms of business mix and pricing by season and type of day) for the future periods through cooperation with sales & marketing team and optimal use of revenue management systems and channels.

REVENUE MANAGEMENT PERFORMANCE

• Analyze in detail the hotels results and performance (average rates, occupancy rates, RevPAR..). Survey the market and competitors in terms of performance (RevPAR Index, market penetration…), pricing and availability as a basis for future tactical decisions with the Hotel GM. Run scenarios to determine optimized actions for contracts and business mix changes
• Perform both high level and by day forecast for both hotels and manage the forecast adjustments, uploading and reporting through Accor systems.

PRICING, PLANNING & DISTRIBUTION OPTIMISATION

• Take daily decisions to optimize the hotel turnover. Decisions in terms of pricing, inventory management (RMLs open/close), group quotation, distribution channels... Ensure that these recommendations are implemented in reservation and reception, and that systems (PMS, CRS/TARS, RMS) are updated accordingly.

PMS/CRS MANAGEMENT & OPIMISATION

• Maintain and optimize reservation systems including Opera Cloud and TARS with accurate tracking and delivery of rates to all distribution channels.

REVPRO CULTURE

• Ensure that a “RevPRO culture” is spreaded in the hotel, through the animation of weekly Revpro meetings and regular coaching and training sessions for the hotel teams

TEAM DEVELOPMENT & GROWTH

• Provide coaching and development for the Revenue Management team to support career progression and growth.

OTHER RESPONSIBILITIES

• Pricing and distribution loading across all systems and tools
• Cover responsibilities for the Executive Director of Revenue Management when out of the office
• All other duties as required

Qualifications:

• Minimum of 6 years of relevant experience in the Revenue Management function
• Strong working knowledge of IDEAS, OPERA CLOUD and other revenue management related platforms and systems
• Knowledge of Accor TARS system is a plus
• Strong working knowledge of Mircosoft Office including PowerPoint and Excel
• Results Orientated
• Analytical/Conceptualization/Strategic Thinking
• External and internal environment understanding
• Ability to work effectively and contribute in a team
• Great communication, presentation and influencing skills
• Customer/Commercial focus
• Team support and development mindset for the team
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Self-motivated and energetic

The imcumbent will ensure Terumo Asia Pacific contributes to the expansion of Asia business, formulating the regional strategy of picture of future Asia, setting up the business infrastructure, and investing necessary managerial resources promptly.

He/She will be responsible of overall strategic direction and management of Regional Head Office in Singapore and overseas subsidiaries in Asia Pacific, in a manner that is aligned to Japan Headquarter, its Executive Management and other related parties.

• Responsible for supporting overall business performance and enabling all support functions within Asia Pacific region.
• Shall be the external link of the Corporation within industry and trade associations.
• Responsible for driving governance and compliance towards organisational standards and external Government statutes.
• To determine Long Range Plans, Mid Term Plans, Annual Operating Plans and execute on them through the enterprise and its entity associates.
• Support to business-led management in Sales & Marketing
• Responsible for performance management within the entire scope of the enterprise and its subsidiary entities within Asia Pacific region.
• Initiate M&A/ODM/Alliance across BU s in Asia Pacific and India
• Support such non-commercial activities such as innovation, product development and academic partnerships within the region of control.
• Apart from above stated, the Chairman will work per any mandate tasked upon by the Board and Executive Management of Japan Headquarter.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Operations Director to join in our family today.

Job Description:

1. To set up and streamline SOPs of the various outlets.

2. Work closely with Restaurant Managers and Branch Chefs for new menu and recipe.

3. Monitor and plan procedures for central kitchen and outlets.

4. Ability to train new managers in training.

5. Hands-on in setting up new outlets, negotiating with landlord.

6. Drive for operational excellence between outlets.

7. Handle challenging and difficult situations.

8. Reporting to Japan HQ for monthly reports.

Job Requirements

1. Strong experience in handling F&B Operations

2. Strong experience in managing staff and customers.

3. Good customer service experience.

4. Willing to travel across different outlets in Singapore.

Summary:

The Restaurant Director is responsible for overseeing the daily operations and strategic direction of the restaurant. This role involves managing staff, ensuring exceptional guest experiences, and driving financial performance. The Director will work closely with senior management to align the restaurant’s goals with the overall vision and mission of the organization.

Roles and Responsibilities:

1. Operational Management:Oversee all aspects of restaurant operations, including front-of-house and back-of-house activities.
   Ensure the restaurant delivers high-quality service and meets operational standards consistently.
2. Staff Leadership and Management:Lead, motivate, and manage restaurant staff, including hiring, training, and performance evaluation.
   Develop and implement staff schedules, ensuring adequate coverage and optimal labor cost management.
3. Financial Oversight:Develop and manage the restaurant’s budget, including controlling costs and maximizing profitability.
   Monitor financial performance, including sales, labor costs, and inventory, and implement strategies to improve profitability.
4. Guest Experience:Ensure that guests receive exceptional service and address any issues or complaints promptly.
   Develop and implement strategies to enhance guest satisfaction and loyalty.
5. Marketing and Sales:Collaborate with the marketing team to develop and execute promotional campaigns and events.
   Analyze market trends and guest preferences to drive sales and attract new customers.
6. Menu Management:Work with the kitchen team to develop and update the menu, ensuring it meets quality standards and guest preferences.
   Monitor inventory levels and coordinate with suppliers to ensure timely and cost-effective procurement of ingredients.
7. Compliance and Safety:Ensure compliance with health and safety regulations, including food safety and sanitation standards.
   Implement and enforce policies and procedures to maintain a safe and compliant work environment.
8. Performance Monitoring:Track key performance indicators (KPIs) such as sales, guest satisfaction, and operational efficiency.
   Prepare and present regular reports on restaurant performance to senior management.
9. Innovation and Improvement:Promote a culture of continuous improvement, seeking opportunities to enhance restaurant operations and guest experiences.
   Stay updated on industry trends and best practices to ensure the restaurant remains competitive.
10. Community Engagement:Represent the restaurant in the local community and build relationships with local businesses and organizations.
    Participate in community events and initiatives to enhance the restaurant’s visibility and reputation.

Qualifications:

• Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience: experience in restaurant management or a similar role, with a proven track record of successful operations and team leadership.
• Skills: Strong leadership, communication, and organizational skills; proficiency in restaurant management software; ability to analyze financial data and make strategic decisions.
• Personal Attributes: Dynamic leader with a passion for hospitality, strong problem-solving skills, and the ability to thrive in a fast-paced environment.

Able to work on weekends, public holidays, and night shifts.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

COMPANY DESCRIPTION

Singapore Management University is a place where high-level professionalism blends together with a healthy informality. The 'family-like' atmosphere among the SMU community fosters a culture where employees work, plan, organise and play together building a strong collegiality and morale within the university.

Our commitment to attract and retain talent is ongoing. We offer attractive benefits and welfare, competitive compensation packages, and generous professional development opportunities all to meet the work-life needs of our staff. No wonder, then, that SMU continues to be given numerous awards and recognition for its human resource excellence.

RESPONSIBILITIES

• Education governance and policies.
  • Support Associate Provost (UG Education) on academic policies, governance and curriculum matters.
  • Lead the necessary follow-up and communication with internal and external stakeholders regarding academic policies, governance and curriculum matters.
  • Develop university-level policies and proposals for UG education, and coordinate integration across PGP where applicable.
  • Drive the initial implementation of UG policies and guidelines, as necessary.
  • Lead review and evaluation of new policies and programmes and recommend follow up.
• Curriculum, pedagogy and academic resources (review, development, enhancement).
  • Guide and shepherd UG curriculum review exercises.
  • Drive and shepherd the development, review and rationalisation of UG programmes.
  • Oversee/ conduct data analysis to inform and drive educational policies, reviews, programmes and/or innovations.
  • Lead/ contribute in cross-unit project teams to conceptualise and develop education curriculum innovations and IT solutions for the digital learning strategy.
• Committee Secretariat, Management Reporting and Communications.
  • Lead the secretariat team for the Undergraduate Curriculum Committee (UCC), assisting the Chairperson to ensure effective and efficient resolutions to the agenda.
  • Lead team members in the preparation of regular reports and requests for information related to UG education to internal and external stakeholders such as the Ministry of Education (MOE) and the Board of Trustees.
  • Primary interface and lead on communications on UG and general education matters with MOE and with internal stakeholders.
• Education Strategy.
  • Review and follow up on high level milestones and targets under oversight of Assoc Provost (UG Education).
  • Lead and contribute to the delivery of specific educational strategic initiatives, as assigned by the Director, Education Strategy.
• Leadership and team development.
  • Oversee team members, ensuring that their support is effective and aligned with the university's strategy.
  • Develop the skills and competencies of team members to facilitate effective and sustainable delivery of SMU's educational strategy, and to support their professional development.

• Academic qualification.
  • Bachelor's Degree.
  • Master's degree preferred.
  • 10 12 years of relevant work experience required.
• Experience & skills required.
  • Strong leadership and positive work ethic.
  • Resourceful and confident in dealing with internal and external stakeholders.
  • Strong interpersonal, verbal and written communication, and presentation skills.
  • Strong analytical skills, including proficiency in basic data analysis.
  • Demonstrated ability to meet short deadlines and execute against competing or changing priorities as well as concurrent projects.
  • Strategic thinker with the ability to develop robust plans as well as a strong implementer who ensures these plans are effectively executed.
  • Prior experience in the higher education sector and a strong understanding of Singapore's higher education landscape preferred.

#LI-ST1

Candidates who do not possess the stipulated qualifications but have relevant work experience may still apply. Remuneration and appointment terms shall commensurate with qualifications and experience. SMU reserves the right to modify the appointment terms where necessary.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Operations Director to join in our family today.

Job Description:

1. To set up and streamline SOPs of the various outlets.

2. Work closely with Restaurant Managers and Branch Chefs for new menu and recipe.

3. Monitor and plan procedures for central kitchen and outlets.

4. Ability to train new managers in training.

5. Hands-on in setting up new outlets, negotiating with landlord.

6. Drive for operational excellence between outlets.

7. Handle challenging and difficult situations.

8. Reporting to Japan HQ for monthly reports.

Job Requirements

1. Strong experience in handling F&B Operations

2. Strong experience in managing staff and customers.

3. Good customer service experience.

4. Willing to travel across different outlets in Singapore.

The Director of IT is responsible for the supervision and handling of day-to-day IT operations. The Director of IT ensures that timely IT support is rendered to all departments, especially in areas with guest contacts. He/she will be responsible for the administration of the inventory of all equipment, software and software licenses.

Primary Responsibilities

Hotel IT Operations and Infrastructure; Including but not limited to

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Evaluate, recommend, plan and implement IT related projects for the Hotel.
• Lead the overall IT Department and Business units in all aspects.
• Oversee all guest-facing technologies in the hotel and ensure reliable product performance, innovative service offerings, and deliver personalized and efficient support for the same.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests.
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to Accor Focus Guide and The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.
• Perform regular system’s health check and capacities studies to ensure optimum performance of servers and network.
• Manage system changes with appropriate support staff to ensure uninterrupted services.
• Maintain inventory of all equipment, software and software licenses (not limit to computers and laptops).
• Includes IT Data Protection, Data back-up, PCI compliance and security according to Accor Policy and Procedures.
• Maintenance contracts are reviewed and put in place for IT systems.
• IT Capital and Operational Expenditure planning (Budgeting, Forecasting and Accruals).
• Conduct PCI training.
• Ensure users are aware of Support processes, Corporate Help Desk.
• On-site technical resource during business hour:
• 8.30am – 6.15pm Monday – Friday
• Required onsite support over special events to be planned accordingly
• Attend operational meetings daily 9.00am

Team Management

• Interview, select and recruit direct reports.
• Identify and develop team members with potential
• Conduct performance review with the team.
• Constantly monitor team members’ appearance, attitude and degree of professionalism.
• Prepare detailed induction programs for new colleagues.
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedure.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Candidate Profile

Knowledge and Experience

• Diploma in Information Technology
• Minimum 4 years of relevant experience with at least 1 year in a similar capacity and in hotel industry
• Good reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, & PowerPoint
• Knowledge of Windows Operating System

Competencies

• Good communication skills
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Operations Director to join in our family today.

Job Description:

1. To set up and streamline SOPs of the various outlets.

2. Work closely with Restaurant Managers and Branch Chefs for new menu and recipe.

3. Monitor and plan procedures for central kitchen and outlets.

4. Ability to train new managers in training.

5. Hands-on in setting up new outlets, negotiating with landlord.

6. Drive for operational excellence between outlets.

7. Handle challenging and difficult situations.

8. Reporting to Japan HQ for monthly reports.

Job Requirements

1. Strong experience in handling F&B Operations

2. Strong experience in managing staff and customers.

3. Good customer service experience.

4. Willing to travel across different outlets in Singapore.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."