Total 489 Director/C-Level F&B / Tourism / Hospitality job vacancies

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

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North and South Indian Dishes for catering
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Min 5 years of hands on cooking experience in an Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines
• Understand Indian Food culture and techniques including knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

Responsibilities:

• Develop and guide the sales team’s strategy and targets, leading them to meet overall goals within budget constraints.
• Monitor sales performance and adjust activities, account management, and sales priorities as needed to achieve objectives.
• Assist the Director of Sales and Marketing (DOSM) in creating the annual sales budget and implementing sales programs and initiatives.
• Support the DOSM in preparing monthly forecasts for the department, ensuring adherence to budget parameters and effective cost management.
• Build and maintain strong relationships with clients before, during, and after conferences, exceeding their expectations to encourage repeat business.
• Participate in the creation of the marketing plan, sales action plan, profit plan, advertising and promotions budget, and marketing audits.
• Track forecasts for all group and FIT segments, identifying periods needing increased sales focus to meet targets.
• Recruit, select, train, and motivate the sales team to reach sales objectives.
• Provide leadership for the daily operations of the sales team while aligning with the department’s and company’s strategic goals.
• Monitor group bookings in relation to room availability, types, and customer spending potential to maximize revenue from rooms and other services.
• Attend trade shows, travel functions, and major business events as required or directed by the Director of Sales & Marketing.
• Foster good working relationships with other departments, ensuring effective communication and teamwork.
• Perform additional duties as assigned by hotel management.

Requirements:

• With 5 years of sales experience in the hotel industry field.
• A diploma or degree holder, in hospitality management or business related discipline.
• Positive, dynamic and results-oriented

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to salestrader@talenttradersg.com

EA License No: 13C6305

Reg. No.: R23117856

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

CHEF DE PARTIE

Job Description & Requirements

Roles & Responsibilities

· Must be able to cook south and North Indian vegetarian and non-vegetarian foods

· To ensure that all Indian food is freshly prepared and met the food standards.

· Maintain quality of food and Manage food costing within the budget.

· Ordering and handling stock count is a plus.

· Must have food hygiene course certificate to comply with SFA requirements.

· Ability to work for long hours/shift duty / weekends/ Public holidays when necessary.

· Team player to handle stall operations. cooking process and customer services.

· At least 2 to 4 years of working experience as cook in Indian restaurants.

· Ability to multi-task including handle the business operations.

· Experience in cooking of Prata, Dosa, Chapatti, Pongal, Nan items, vegetables, Curries.

. Able to cooking of Indian snacks such as Ponda, Vadai, Curry puffs, Samosas & Rojak items.

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."

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.

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."

The Taiwan Visitors Association is a non-profit organization founded by the father of Taiwan tourism industry – Mr. Mi-jian Yiu, on November 29, 1956. Established for over 59 years, it is an all-rounded tourism association that looks after both the inbound and outbound market, and has the longest history and most complete structure among all travel related organizations in Taiwan.

The Board of Directors made up of proprietors or representatives of non-government tourism organizations, airlines, hotel industry, amusement companies, etc. All 23 directors are volunteers without compensation, joining hands for the promotion of Taiwan tourism. The 500+ members are of representative units of the tourism industry, including tourism associations, foundations, aviation and transportation industry, travel agencies, tourism hotels, culture and recreational industry, ball fields/courts, food and restaurants, conference & exhibition service industry, crafts, gifts & general merchandise, broadcasting & advertising, IT industry, etc.

The employment is for the position of Director to head up the Singapore Office.

TTA Singapore Branch engages in the activities of tourism & travel promotion from Singapore to Taiwan. The office strives on strong understanding of Taiwan as a travel destination and positioning it to the Singapore travel market.

The role of the Director serves as the head of the Singapore office. Key roles include but not limited to:

1. Executes plans and programs approved by Taiwan Tourism’s headquarter in Taipei.

2. Prepares and administers the annual Tourism Department budget; monitors department expenditures in accordance with the annual budget and purchasing policies.

3. Oversees the development, review, purchasing and distribution of, advertising, media releases, etc. on tourism-related subjects including attractions, activities, events, facilities, marketing, and public relations.

4. Represents Taiwan in cooperative local and regional promotional efforts; develops and maintains a positive relationship with the business communities and maintains public awareness of tourism issues.

The office requires a Director who processes strong connections and excellent understandings of the working structure & culture at Taiwan Tourism’s HQ in Taipei.

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Main Duties and Responsibilities

We are looking for a dedicated and experienced Chief Steward to join our pre-opening team in Mandai Rainforest Resort by Banyan Tree.

As our Chief Steward, you will be responsible for overseeing the cleanliness of all food and beverage operations, whilst importantly ensuring adherence to hygiene and safety standards and regulations. To excel in this role, the incumbent should possess an excellent professional and service mindset, one which is consistent with the Banyan Tree brand.

Key Responsibilities

• Responsible for leading the stewarding team to maintain unparallelled standards of cleanliness and hygiene in all food and beverage areas, including kitchens, dining rooms, and other areas.
• In ensuring the overall cleanliness of the Resort, the incumbent is to develop and implement the relevant standard operating procedures, policies and cleaning schedules. These are to consider the need to ensure the efficiency of our operations and compliance with the necessary regulatory safety standards.
• The Chief Steward is also responsible for conducting regular inspections and audits to monitor cleanliness standards and identify areas for improvement. In performing this role, the incumbent will collaborate with other departments (e.g. F&B) to ensure top-notch service and cleanliness of all equipment.
• Implement sustainability initiatives to minimize waste and promote eco-friendly practices.
• Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing. Pre-opening experience and experience with sustainability initiatives would be useful
• Strong knowledge of sanitation and hygiene regulations, inclusive of knowledge on food safety regulations.
• Excellent leadership and organizational skills, with the ability to motivate and supervise a diverse team.
• Able to handle matters independently, and able to exercise self-motivation to enroll and complete projects.

JOB SUMMARY

Responsible for the supervision of all aspects of Concierge functions in accordance with hotel standards. Maintains a concierge service and management philosophy that serves as a guide to respective staff. Responsible for developing and maintaining the acknowledgment and service of all guests visiting the location. Ensures all departments are aware of all guests’ needs and information prior to arrival that will lead to a unique, memorable and personal stay.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 3 years experience in the guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration or related major; 1 year experience in the guest services, front desk, or related professional area.

CORE WORK ACTIVITIES

Maintaining Concierge Goals

• Supervises day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Assists in development of specific goals and plans to prioritize, organize, and accomplish work.

• Keeps concierge team focused on the critical components of operations to drive guest satisfaction and the desired financial results.

• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed goals.

• Establishes an effective database to be used by all team members for restaurant and local attractions.

• Establishes relationships with local attractions, restaurants and other businesses to enhance guests’ experiences.

• Provides recommendations and arranges services for guests as requested (e.g., car rental, airline and train tickets, office services, beauty and barber services, baby sitting, repairs, shopping).

• Maintains awareness of cultural differences needed to meet guest's specific needs and requirements.

• Provides check-in and check-out services and handles reservations when needed.

• Maintains knowledge of rooms and their locations, services and facilities of the hotel.

• Confirms repeat and VIP guests are receiving appropriate service and verifies their requests are carried out.

• Responds to emergency situations using appropriate procedures.

• Maintains awareness of daily operations and events at the hotel.

• Maintains knowledge of daily house-count, arrivals/departures, VIPs, scheduled in-house group names, background, activities, locations, and times as well as special requests/arrangements

• Provides warm welcome and anticipation of guest needs throughout their stay.

• Inspects grooming and attire of staff and makes recommendations for immediate rectification of any deficiencies.

Supervising Concierge Team

• Supervises all activities of concierge team.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Takes part in building mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Supervises employees and all day-to-day operations. Understands employee duties well enough to perform them in employees' absence.

• Maintains open, collaborative relationships with employees and encourages employees do the same within the team.

• Verifies concierge team effectively handles guest requests and adheres to all hotel policies, procedures and standards while striving towards total guest satisfaction.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Verifies that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.

Ensuring Exceptional Customer Service

• Promotes an atmosphere where concierge team provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Responds to and handles guest problems and complaints.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Observes service behaviors of employees and provides feedback to individuals.

• Interacts with guests to obtain feedback on quality of product, service levels and overall satisfaction.

• Verifies employees understand customer service expectations and parameters.

Supporting Human Resource Activities

• Supports the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Brings issues concerning employee satisfaction to the attention of the department manager and Human Resources.

• Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.

• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.

• Participates in employee progressive discipline procedures.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Participates in departmental meetings and continually communicates a clear and consistent message regarding the front of house goals to produce desired results.

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.

HR Manager/ Director

• 5 days, 8.30 am-6pm
• Salary: $5,000 -$7,500
• Location: Geylang

Job scope:

• Discharge HR duties at both strategic and operational levels including HR Admin
• Review organizational structure for effective deployment of resources
• Project lead for HR priority projects in the full area of HRM (for example, labor sustainability implementation, communication, employee engagement)
• Design, develop and implement compensation & benefits programmes that support the company’s strategic goals and competitive objectives
• Responsible for drawing up HR budget and forecast, and management of the budget
• Drive HR-related cost savings projects
• Review, develop and implement HR policies, procedures and SOPs in line with statutory requirements and industry practices
• Generate timely monthly reports for management review
• Full spectrum of HRM including payroll and performance management.
• Responsible for the full spectrum of Business Human Resource (HR) support
• Plan, develop and implement strategy for HR management and development (including recruitment and selection policy/practices, discipline, grievance, counselling, pay and conditions, contracts, training and development, succession planning, moral and motivation, culture and attitude development, performance appraisal and quality management issues) focusing on Talent Management, Leadership, Change and Succession Planning
• Establish and maintain appropriate systems for measuring necessary aspects of HR development
• Work as a strategic business partner with management in implementing Human Resource initiatives to support business growth
• Diagnose Human Resource needs of internal customers and provide advice on the best approach to manage HR related issues

Requirements:

• Degree in HR Management / or equivalent
• At least 6 to 8 years experience in a senior or managerial HR position in F&B chain
• Proven track record of successful HR management in previous employment
• Good working knowledge of MS office

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Duties and responsibilities include but are not limited to the following:

- Implement and maintain the highest standard operating procedures for all food services.

- Recruit, train, mentor, and manage a high-performing team, fostering a culture of excellence, teamwork, and guest satisfaction.

- Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with Director F&B and Director of Culinary.

- Work closely with Food & Beverage management team to achieve required targets in relation to payroll and GP percentages.

- Work under pressure and be able to maintain all administrative elements required of the role such as scheduling, gross margins, labour margins, performance management and recruitment.

- Provide the highest and most efficient level of service expected by the guest.

- Ensure each outlet is staffed sufficiently

- Oversee all restaurant functions and your team throughout the service.

- Brief team and ensuring outlets are set to the required standard.

- Set performance goals, conduct regular evaluations, and provide guidance for professional development.

- Resolve colleague and customer concerns quickly and efficiently.

- Develop and manage the F&B budget in line with forecasts.