Total 1,276 F&B / Tourism / Hospitality job vacancies in D09 Cairnhill, Orchard, River Valley

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Responsible for supporting the EAM, Sales & Marketing / Director of Catering in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Assist in the development of clientele based on existing accounts.

• Solicit for new accounts from existing or/ and new market segments to enlarge business opportunities

• Establish a regular call pattern for meeting with principles of target markets.

• Follow up on business leads to maintain a good business conversion rate

• Negotiate on good rates with customers so as to maintain a high average check

• Keep good relations with customers for repeat business

• Maintain regular contact with the Marriott Global Sales Offices and where appropriate submit sales leads within the Marriott network.

• Forecast, analyse and report Sales and Profit results.

• Participate in preparation and planning of the Annual Operating Plan, Departmental Objectives and other costs related to the Annual Budget.

• Meet and exceed monthly, quarterly and annual sales budget

• Provide administrative support to Director of Catering in the absence of Sales Agent

• Participation in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Participate in networking events within the hotel, the industry and customer organisations as necessary.

• Develop and promote festive and seasonal events

• Prepare weekly, monthly, quarterly and annual reports as required.

• Provide proper documentation for clear administration

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new account and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Catering in developing strategic sales plans, detailing sales distribution plans, trade shows and other promotional opportunities in order to meet the hotels overall strategic plan.

• Establish an understanding for Marriott policy and procedures. Develop and maintain a good working with all GSO’s and actively sources Team Hot leads for other Marriott properties.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Catering.

• Maintain regular contact with key contacts in the appropriate market segments including site inspections and sales calls.

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

Menu Planning and Development:

• Creative Vision: The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation:

• Consistency: The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control: Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation: Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

Staff Management and Leadership:

• Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management: Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

Cost Control and Budgeting:

• Cost Management: Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability: Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations: Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

Health and Safety Compliance:

• Hygiene Standards: Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols: Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations: Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

Kitchen Operations and Workflow:

• Efficient Workflow: Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance: Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination: If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

Continuous Improvement:

• Feedback Loops: Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development: Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

Collaboration with Management:

• Cross-Department Collaboration: Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction: Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

Responsible for supporting the EAM, Sales & Marketing / Director of Sales in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Establish a regular call pattern for meeting with principals of target markets.

• Forecast, analyse and report individual sales results.

• Participate in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Prepare weekly, monthly, quarterly and annual reports as required.

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new accounts and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Sales in developing and implementing strategic sales plans, applicable to market segments under their responsibilities.

• Develop and maintain a good working relationship with all Marriott International Sales Offices and leverage on networking with staff and clients from other Starwood properties and submit sales leads within the Marriott network.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Sales

• Maintain regular contact including site inspections and sales calls with key contacts in the appropriate market segments.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

About Us

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

This position entails overseeing all kitchen operations during the assigned shift, from food preparation to final production. Responsibilities include ensuring the quality of food served and managing waiting times for service. Additionally, it involves closely following instructions and fulfilling duties assigned by the Chef de Partie/Sous Chef.

Job Description:

• Demonstrate a complete understanding of orders from the Chef de Partie/Sous Chef.
• Listen to and understand the recommendations and corrections from the Chef de Partie/Sous Chef.
• Maintain personal hygiene through clean uniforms and grooming.
• Work in a clean environment and adhere to kitchen hygiene standards.
• Report any defects in kitchen equipment.
• Follow the standard operating procedures for goods receiving and storage.
• Strictly adhere to the daily production list when preparing food items.
• Respect the shelf life of all food production and label accordingly according to Standard Operating Procedures.
• Minimize waste of goods through the practice of First In, First Out.
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Be able to prepare/cook all food items perfectly according to standard recipes.
• Establish good working relationships with team members.

Qualifications:

• Minimum culinary certificate or equivalent with at least 2 years of relevant experience.
• Possess a positive attitude towards assigned tasks.

Attributes:

• Eager to learn and grow professionally.
• Ability to effectively apply learned skills and knowledge.
• Demonstrates punctuality and discipline in work habits.

About Us

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

Job Description:

• Pastry Preparation: Preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.
• Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.
• Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.
• Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.
• Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.
• Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.
• Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

Qualifications:

• Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.
• Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.
• Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.
• Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.
• Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.
• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.
• Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

Other Information:

The Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Marketing Communications Office Department.

Reporting to the Hotel Manager, your job responsibilities include, but not limited to:-

Primary Responsibilities

· Develops the marketing communications strategy and tactical plans to strengthen the Goodwood Park Hotel’s brand to drive revenue, encompassing rooms, F&B establishments as well as meeting and event facilities.

· Collaborates with internal cross-functional teams to review business needs to identify opportunities and gaps for establishing, planning and execution of marketing and promotional activities.

· Manages relationships with all stakeholders to enhance marketing outreach.

· Analyses reports of campaigns and makes recommendations on strategies, tactics and insights to address level of effectiveness.

· Adheres to corporate guidelines and consistent brand articulation in owned marketing assets, paid media channels and partner platforms.

· Works with the in-house designer or external vendors on conceptualisation and development of marketing materials.

· Collaborates with appointed PR agency to schedule and conduct media engagement activities to generate editorial opportunities and maximise coverage.

· Evaluates and recommends sponsorship or collaboration requests.

Secondary Responsibilities

· Ensure the contents for marketing communications campaigns are accurate and free of errors.

· Supervises media and external partner requests for photoshoots, filming and interviews.

· Plans and manages internal photography or videography requirements.

· Monitors industry trends and competitor activities in the hospitality sector.

· Provides administrative support, when required.

Requirements:

· Recognised degree in Business Management / Marketing / Mass Communication.

· Minimum 8 to 10 years of relevant experience preferably in the hospitality, travel or F&B industry.

· Excellent command of English with proficiency in Chinese languages.

· Strong contacts with food & business writers from mainstream and lifestyle media and online platforms.

· Strong contacts with Key Opinion Leaders ( KOLs).

· Creative and innovative thinking.

· Upholding the Hotel’s 5-star brand & image so as to deliver a consistent 5-star experience.

· Knowledge and experience in new social media marketing strategies.

· Able to exemplify leadership qualities and mentor all staff on job functions and excellence in customer service.

· Upholds the Hotel’s core values at all times.

· Able to work independently and a good team player.

· Able to commence work within short notice.

JOB SUMMARY

Carries out all job tasks as assigned by supervisor or manager. Ensuring the correct use of equipment according to recommendation.

JOB DUTIES AND RESPONSIBILITIES

1. Operate all washing and dryer machine as per instruction.

2. Report all irregularities to Supervisor immediately.

3. VALET AND DRY CLEANING:

• Performs collection and delivery procedures.
• Checks, marks and sort guest garments.
• Ensures records of guestroom number correspond with marking labels.
• Ensures garments for bulk laundry.
• Packs guest laundry as and when necessary.
• Perform bulk washing as per instruction, fold and pack.
• Operate the wash machine and dryer with the required wash program
• Operates the dryers according to recommendation instruction.
• Sorts and weighs all linen before loading into wash machine.
• Maintains record of all wash and maintenance.
• Presses linen with iron when assigned.
• Press garments using pressing machines, ensuring finished quality according to standards of the hotel.
• Maintains records of linen and garment production output.

4. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum N level education.
• At least 1 year of relevant experience in handling laundry operations.
• Great multi-tasking & coordination skills.
• A team player.
• Able to start work within short notice period.

JOB SUMMARY

Assist Supervisors and managers to ensure that daily operations are run smoothly. Ensure all guests have a speedy check in and check out process in line with our Operating Procedures. Always greet guests with a smile. Be warm and friendly and ensure the Marriott’s Six Principles of Hospitality are practised all the time.

JOB RESPONSIBILITIES

• Assist Supervisors and managers to ensure that daily operations are run smoothly.
• Ensure all guests have a speedy check in and check out process in line with our Operating Procedures.
• Ensure amenity forms are raised for VIPs, Elite Members, repeat and long stay guests and ensure that Housekeeping and Room Service are informed.
• Run First Ten and Arrivals report to block rooms for arrival guests.
• Enrol guests in Marriott Rewards programme.
• Handle and solve guests’ complaints or assisting them with enquiries.
• Provide information about the hotel and the surrounding community.
• Maintain accurate room status information.
• Update guest profile.
• Programming of keys, e.g. for porters to bring out luggage, show rooms and for guests who lost their keys or not able to gain access to their rooms.
• Performing cashiering duties, e.g. post in charges, foreign currency exchange, checkout by cash or credit cards and selling of gift vouchers
• Cash/Bank Handling

· Process all payment methods in accordance with Accounting procedures and
policies.

· Follow property control audit standards and cash handling procedures (e.g., blind drops).

· Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

· Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

· Transport bank to/from assigned workstation, following security procedures.

· Set up and organize cashier workstation with designated supplies, forms, and
resource materials; and maintain cleanliness of workstation at all times.

• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• No work experience required.
• Full-Time position(s) available.
• Rotating shift work basis.
• Able to start work immediately or within short notice period.

We regret that only shortlisted applicants will be notified.

Job Descriptions

• Oversee hotel telephone operations, including staffing, scheduling, and performance management.
• Train, mentor, and evaluate telephone operators to ensure high standards of customer service.
• Develop and implement procedures and best practices to improve efficiency and guest satisfaction.
• Monitor call metrics and analyze data to identify trends, areas for improvement, and opportunities for increased performance.
• Handle escalated guest issues and complex reservations, providing effective solutions and maintaining positive guest relations.
• Collaborate with other hotel departments to ensure smooth coordination and information flow.

Requirements

• Proven experience in a call center management role, preferably within the hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and problem-solving abilities.
• Able to work rotating shifts, weekends and public holidays

Job Responsibilities:

• Answer/Transfer all calls in a polite manner with accuracy and efficiency in accordance with the SOP
• Listen to caller/guest request(s) carefully and action the request(s) accordingly
• Record all maintenance requests at the One Stop Service portal
• Review logbook, notice board, traces etc for latest information, to follow up accordingly
• Liaise with Maintenance Company on outstanding telephone faults
• Prepare the required reports for the auditors

Job Requirements:

• Positive attitude
• Detail-focused and guest-oriented
• Good communication
• Able to work independently and in a team
• Able to work on rotating shifts including midnight shift