Total 228 job vacancies by Compass Group

Job Responsibilities

• Answer, screen and forward any incoming phone calls with good telephone etiquette
• Record and deliver of messages
• Serve visitor by greetings, welcoming and directing
• Handle general queries
• Handling of incoming and outgoing mails and couriers
• Responsible in updating Company’s contact/telephone listing and floor plan
• Monitoring stationary levels, pantry items and order office, pantry supplies
• Ensure cleanliness and housekeeping of the reception, meetings and surrounding areas
• Handle on HQ office monthly birthday celebration
• Manage and keep track of Uniform inventory
• Supervise office cleaner day to day job scope
• Provide IT support - printer, phone system issues
• Office admin support - MD's calendar management, meeting rooms calendar management, esso card tracking, travel booking
• Submission of reports & Operations Support

Health and Safety Responsibilities:

• Follow Compass health, safety and security procedures
• Maintain safe personal presentation standards
• Consult on health and safety matters
• Report all incidents and hazards immediately
• Complete all required HSE training
• Adhere to the site food safety plan, hygiene procedures and standards

Requirements:

• Minimum 1 year of related experience
• Good phone etiquette skills
• Good communication skills – written and verbal
• Ability to be resourceful, self-motivated and proactive in dealing of issues that may arise
• Proficient in office applications
• Ability to work in a team and independently

Job Responsibilities:

• Assist in daily F&B operations of taking orders, serving, managing cashiering duties
• Perform any duties assigned by the manager
• Ensure cleanliness of premise, equipment and adhere to health, safety and sanitation guidelines at all times
• Provide prompt and good customer service, informing customers of current store promotion
• Able to multi task and familiarized with these areas:
• Espresso Bar Station
• POS Station
• Waffle Station
• Cold Beverage Station
• Café Station(Bussing)
• Back of House (Prep. Work)

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times

Job Requirements:

• Minimum GCE ‘N’ level and above or related certificates in the related position
• At least 2 years’ experience working in F&B as Barista or similar field
• Computer literate
• Passion about coffee

Role Summary:

As an in-house Visual Designer, you’ll lead and support projects from concept through execution - bringing big ideas to life!

The Visual Designer will create user-centered designs for a wide spectrum of digital and in person projects, while thoughtfully balancing the needs of global and regional team members, subject matter experts and client stakeholders. The ideal candidate is exceptionally creative and innovative yet appreciates and understands the importance of practical and scalable solutions - and has fun while striking the right balance.

Job Description:

• Support regional and global teams through a variety of project based graphic and visual designs including icons, logos, infographics, interactive elements, etc.
• Support the launch of the Food program CMS, collaborating to build, manage and maintain an internal design system, components, brand guidelines and digital asset management libraries.
• Lead and support the concepting, development and execution of global and regional campaigns. Use visual storytelling tools and tactics to enhance the content in a way that speaks to the user
• Support small, medium and large visual design requests that can scale across a variety of platforms and channels: internal web sites, micro-sites, newsletters, CMS, LMS, presentations and more
• Develop and uphold a variety of internal brand standards, evolving the brand’s visual identity and components over time
• Partner with cross-functional peers, stakeholders and leadership to develop creative briefs for campaigns, branding/style guides, video production/animation, microsites, illustration, etc.
• Collaborate daily with copywriters, content developers, UI and UX designers to build best in class digital and in person experiences that resonate with the target audience(s)
• Source photos, videos, animations, etc. as requested by peers, stakeholders and leadership
• Support data visualization for quarterly and annual reports and presentations
• Regularly review, provide constructive feedback and implement improvements to creative work
• Initiate and facilitate workshops, lead training in areas where there are gaps, hold cross functional brainstorms, design thinking exercises and share out the latest trends
• Evolve team workflows and processes, as related to creative work, cross-functional collaboration and campaign development

Job Requirements:

• Min 8 years of professional visual design experience
• A Bachelor’s degree or Bachelor of Fine Arts degree in Graphic Design/Visual Communication or relevant work experience
• Strong design fundamentals, with mastery of typography, colour, layout, and composition
• Proficient in Adobe Creative Suite – Photoshop, Illustrator, Premiere, After Effects, and Figma
• Knowledge of Google Material Design and working knowledge of design systems
• Experience with collaboration/project management tools like Asana
• Digital or online portfolio work required
• Excellent visual storytelling skills
• Comfortable juggling multiple projects while effectively managing timelines and expectations
• The ability to communicate and present conceptual ideas in a way that is clear, unique and inspiring
• Strong troubleshooting skills, possess good judgment and a strong work ethic
• Effectively take direction and work both collaboratively and autonomously
• Maintains excellent project file management and ensures proper version control of deliverables
• Self-motivated and proactive with a positive approach
• Strong interpersonal skills, leads with empathy, courage and resilience

Job Responsibilities:

· Prepare and cook assigned dishes for serving according to the menu

· Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

· Process all food according to companies and government regulatory control

· Ensure safe operations of all equipment and report any faulty equipment to superior immediately

· Comply with hygiene and safety regulations set by the Company, clients and government

· Perform any other related duties as assigned by immediate superior.

Job Requirements:

· At least 1 year of relevant work experience with or without qualification

· Enjoy cooking and willingness to learn

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude

· Able to work at a fast pace environment

The great things you will be expected to do:

• Managing the daily operations of this account and demonstrating strong and fair leadership qualities to run the team
• Responsible for developing quality standards and service as well as barista training manuals and operating procedures
• Able to conduct barista training and handle customer complaints concerning quality and service
• Handling all ordering, inventory and stock maintenance and management
• Comfortable working with all types of clients, must be willing to engage with all people in the office
• Responsible for coaching all team members and developing plans for their future growth
• Spearhead classes and specialty lessons for our clients as well e.g latte art, roasting
• Assist in daily F&B operations of taking orders and serving duties if needed
• Ensure cleanliness of premises, equipment and adhere to health, safety and sanitation guidelines at all times
• Provide prompt and good customer service, actively promoting new beverages or recommending new items to customers
• Able to multitask and familiarize with these areas:

- Espresso Bar Station

- Sandwich Station

- Cold Beverage Station

- Back of House (Prep. Work)

Job Requirements

• Minimum GCE ‘N’ level and above or related certificates in the related position
• At least 5 years’ experience working in F&B as a Barista or similar field
• Passion about coffee, tea and creation
• At least 2 years of leadership experience with a team
• Able to use a computer and present confidently

Job Responsibilities:

· Prepare and cook assigned dishes for serving according to the menu

· Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

· Process all food according to companies and government regulatory control

· Ensure safe operations of all equipment and report any faulty equipment to superior immediately

· Comply with hygiene and safety regulations set by the Company, clients and government

· Perform any other related duties as assigned by immediate superior.

Job Requirements:

· At least 1 year of relevant work experience with or without qualification

· Enjoy cooking and willingness to learn

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude

· Able to work at a fast pace environment

The great things you will be expected to do:

• Oversee the Front of house team and handle the day to day Operations needs
• Serve as liaison between front and back of house to ensure the highest level of hospitality and service
• Serve and attend to customers promptly and politely
• Keep all food counters and display clean and tidy at all time
• Ensure food displays, serving gears, cutleries, and price of food are in place and available to customers at all time.
• Serve food in the assigned plates in the portions approved by the client
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by immediate superior

Job Requirements:

• Minimum 2 to 3 years of experience in Food & Beverages Service
• With Supervisory and leadership experience
• Excellent interpersonal and organizational skills
• With Strong communication skills

Job Responsibilities:

• Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs
• Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively.
• Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
• Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections.
• Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times..
• Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods.
• Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge.
• Ad-hoc duties as assigned by chef in-charge

Job Requirements:

· Candidate must possess at least a Professional Certificate/NITEC

· At least 1-2 years of relevant work experience in Indian Cuisine

· Customer-service oriented personality

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude

Snapshot of Your Role

To support our growth we’re looking for a superstar Front Of House Attendant to join our awesome team in Singapore!

Working in one of the most important roles on our exciting account, you will work with the Restaurant Operations Manager to ensure your unit provides an efficient, effective and consistent service to all our customers and clients in our fast paced busy restaurants/cafes! You’ll have the opportunity to assist all your team team members in their duties & support the efficient running of your unit. Moving of equipment from one unit to another for events multiple times daily.

The great things you will be expected to do:

• Serve and attend to customers promptly, politely and professionally.
• Keep all food counters and displays clean and tidy at all times.
• Ensure food displays, serving gears, cutlery, and food tags are in place and available to customers at all times.
• Serve food in the assigned plates in the portions approved by the client
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by the immediate supervisor

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

Key skills & qualifications

EDUCATION & QUALIFICATION

• Candidate must possess at least a Professional Certificate/NITEC

WORK EXPERIENCE

• At least 1 year of relevant work experience in F&B

ATTRIBUTES

• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Efficient interaction level and proficient in delivering great customer service
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Job Responsibilities:

· Prepare, cook and serve a variety of items in accordance with specific menus

· Assist Executive Chef and Sous Chef to develop new dishes and menus.

· Assist with inventory and managing of supplies

· Maintain safety and cleanliness standard

· Ensure quality control and presentation of all food items

· Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation /

health regulations

· Ad-hoc duties as assigned by chef in-charge

Job Requirements:

· Minimum a Professional Certificate/NITEC with at least 1-2 years of relevant and similar role work experience

· Customer-service oriented personality

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude

Snapshot of Your Role

Reporting to the Head Chef, the Sous Chef plays a pivotal role in the management and administration of all aspects of the kitchen's operations. With a strong focus on culinary excellence, financial prudence and people acumen, the Sous Chef is responsible for overseeing the overall kitchen operation and maintaining financial responsibility for their section.

The great things you will be expected to do:

• Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies
• Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards
• Update and maintain data tracking systems to provide accurate financial information for management decisions
• Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation
• Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities
• Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to kitchen staff, ensuring smooth operations, and meeting customer expectations
• Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients
• Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors
• Adhere to all company, government, and client regulatory controls related to food preparation, storage, and safety, ensuring compliance in all kitchen activities
• Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards
• Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks

Key skills & qualifications

EDUCATION & QUALIFICATION

• Culinary degree or relevant certification preferred.

WORK EXPERIENCE

• Proven experience as a Sous Chef or equivalent role
• Strong financial acumen with experience in budget management and cost control
• Knowledge of industry best practices, culinary trends, and food safety regulations
• Excellent leadership and communication skills
• Ability to work well under pressure and adapt to changing circumstances
• Detail-oriented, creative, and dedicated to culinary excellence

COMPETENCIES

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)
• Presentation skills (all levels including senior management)
• Good command of written and spoken language skills in English

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Ad-hoc duties as assigned by chef in-charge

Role Summary:

As an in-house Visual Designer, you’ll lead and support projects from concept through execution - bringing big ideas to life!

The Visual Designer will create user-centered designs for a wide spectrum of digital and in person projects, while thoughtfully balancing the needs of global and regional team members, subject matter experts and client stakeholders. The ideal candidate is exceptionally creative and innovative yet appreciates and understands the importance of practical and scalable solutions - and has fun while striking the right balance.

Job Description:

• Support regional and global teams through a variety of project based graphic and visual designs including icons, logos, infographics, interactive elements, etc.
• Support the launch of the Food program CMS, collaborating to build, manage and maintain an internal design system, components, brand guidelines and digital asset management libraries.
• Lead and support the concepting, development and execution of global and regional campaigns. Use visual storytelling tools and tactics to enhance the content in a way that speaks to the user
• Support small, medium and large visual design requests that can scale across a variety of platforms and channels: internal web sites, micro-sites, newsletters, CMS, LMS, presentations and more
• Develop and uphold a variety of internal brand standards, evolving the brand’s visual identity and components over time
• Partner with cross-functional peers, stakeholders and leadership to develop creative briefs for campaigns, branding/style guides, video production/animation, microsites, illustration, etc.
• Collaborate daily with copywriters, content developers, UI and UX designers to build best in class digital and in person experiences that resonate with the target audience(s)
• Source photos, videos, animations, etc. as requested by peers, stakeholders and leadership
• Support data visualization for quarterly and annual reports and presentations
• Regularly review, provide constructive feedback and implement improvements to creative work
• Initiate and facilitate workshops, lead training in areas where there are gaps, hold cross functional brainstorms, design thinking exercises and share out the latest trends
• Evolve team workflows and processes, as related to creative work, cross-functional collaboration and campaign development

Job Requirements:

• Min 8 years of professional visual design experience
• A Bachelor’s degree or Bachelor of Fine Arts degree in Graphic Design/Visual Communication or relevant work experience
• Strong design fundamentals, with mastery of typography, colour, layout, and composition
• Proficient in Adobe Creative Suite – Photoshop, Illustrator, Premiere, After Effects, and Figma
• Knowledge of Google Material Design and working knowledge of design systems
• Experience with collaboration/project management tools like Asana
• Digital or online portfolio work required
• Excellent visual storytelling skills
• Comfortable juggling multiple projects while effectively managing timelines and expectations
• The ability to communicate and present conceptual ideas in a way that is clear, unique and inspiring
• Strong troubleshooting skills, possess good judgment and a strong work ethic
• Effectively take direction and work both collaboratively and autonomously
• Maintains excellent project file management and ensures proper version control of deliverables
• Self-motivated and proactive with a positive approach
• Strong interpersonal skills, leads with empathy, courage and resilience

• Working collaboratively with the operations leads to deliver purchasing and supply chain efficiencies and excellence across the existing segments of Health, Business and Industry, Education and Global accounts.
• Identify and leverage Compass’ global best practice in procurement and supply chain tools and processes, building core capability across the supply chain team and ensuring a seamless interface between those teams and operations.
• Work collaboratively with other key members of the Compass team to develop innovative value propositions and delivery models for clients and potential clients, creating a genuine and valuable point of difference against competitors in the market.
• Oversee material tenders with current and prospective suppliers which make doing business with Compass simple, transparent, and commercially oriented. Such tender processes also provide clear accountability and requirements from internal resources in order to execute to bid management timeframes and client requirements.
• Oversee category management across key categories to ensure performance and responsiveness of material suppliers of food and non-food items and services.
• Build international networks with Compass peers to identify and introduce innovative service offers and business models.
• Partner with Head of Operations to develop and execute supply chain strategies with increased templating and clear purchasing processes and controls for each of the business sectors.
• Analyse & share market trends to drive business understanding of these markets and how best to leverage the capabilities of suppliers and industry developments to deliver a competitive advantage.
• Ensure systems in place to monitor emerging market needs and expectations and to map competitor activity and response to those emerging trends and requirements.
• Ensure effectiveness of organisational infrastructure to support delivery of supply chain targets and process improvement.
• Participate in new business tenders ensuring quality and accuracy of inputs.
• Ensure appropriate risk assessment and control framework in place for all suppliers.
• Define and communicate task and performance expectations for direct reports, monitor performance against these standards, and take action where appropriate.
• Partner with operations to ensure high quality mobilisation program and experience for new clients.
• Work with direct reports to formulate and implement individual development plans for improved performance.
• Develop long term business plans (3- 5-year outlook), resource allocation and budget review parameters/targets set and tied to business strategy.
• Guarantee compliance with all legal, regulatory, and corporate governance requirements.
• Develop / leverage scalable and templated supply chain solutions and value propositions which drive highly efficient and effective client and customer experiences.
• Driving and personally leading continuing safe.

Experience, Qualifications and Competency Requirements

• Degree qualifications in business or similar discipline.
• Ability to work in matrix style organisations, leveraging and building relationships across the organisation to deliver value to both the company and clients.
• Proven track record in delivering above market year on year supply chain efficiencies and performance backed up by strong operational rigour and excellence.
• The ability to build ethical relationships with all key stakeholders, both internal to and external to the organisation.
• Strategic capability with the ability to innovate and develop value propositions based on market and customer insight.
• Experience in Food & Beverage / Catering Business will be an advantage.

Position Summary

The Director of Culinary Operations will lead our culinary team and ensure the highest standards of food quality, presentation, and service in Singapore business. This role ensures a strong background in culinary arts, extensive experience in managing large-scale kitchen operations, and a passion for creating exceptional dining experiences. As the Director of Culinary Operations, you will be responsible for overseeing all aspects of our culinary operations, including menu development, food sourcing, kitchen staff management, and compliance with health and safety regulations.

You will work closely with Operation Directors to ensure a seamless and enjoyable dining experience for our clients & consumers. This role ensure all are Central Kitchens run with state of art facility and ensure safety and profitability of CPU operations.

Drive sales through centrally driven menu plans and promotions and ensure compliance through preferred suppliers. Provide high quality service to customers and client in line with a food service offer that is applicable to sector and clients.

Job Responsibilities:

Functional Responsibilities

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

CPU Operations

• To focus on Bulk production & SKU Management.
• Implementation of ESG initiatives within the kitchen environment.
• Focus on automation & new cooking techniques & equipment to reduce people dependency & increase productivity & Efficiency.
• Project management for new CPU builds which involves coordinating tasks, resources, and timelines to ensure the successful development.
• Analyzing menu requirements, forecasting demand, coordinating ingredient procurement, scheduling kitchen staff, and optimizing workflow to ensure timely and efficient food production while maintaining quality standards and minimizing waste.
• Ability to identify, attract & retain key talent in the CPU’s (given the nature of operations)
• Focus & implementation of highest safety processes & features in terms of HSEQ & sustainability. Basis on large volumes in CPU operations
• Conducting thorough cost analyses, identifying areas of inefficiency or waste, implementing cost-saving measures, negotiating supplier contracts, & continuously monitoring expenses to optimize kitchen operations and maximize profitability.
• Ability to leverage volumes to drive better efficiencies & Cost. Ability to manage events & Special occasions at client site with support from CPU’s
• Good understanding of process & well-oriented in terms of planning projection, Production & Dispatch.

Health and Safety Responsibilities:

• Follow Compass health, safety and security procedures
• Maintain safe personal presentation standards
• Consult on health and safety matters
• Report all incidents and hazards immediately
• Complete all required HSE training
• Adhere to the site food safety plan, hygiene procedures and standards

HSE Policy / Procedure Documents:

• Compass Health, Safety and Environment Policy
• Employee Health, Safety and Environment Handbook
• Relevant Inspection Forms / SOPs / PWI
• Material Safety Data Sheet (MSDS)

Job Requirements:

• Bachelor's degree in Culinary Arts or related field.
• Minimum of 10 years of experience in culinary management.
• Proven track record of success in a similar role.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced, dynamic environment.
• Strong knowledge of food safety and sanitation regulations.
• Good cost management knowledge and understanding

Job Responsibilities:

• Adhering compliance of the client's and Compass Group Singapore policies and procedure
• Provide a “best in class” service to all clients
• Conduct a professional and friendly customer service to ensure to answer customer and occupant queries around general Client information such as internal departments, locations/way finding and contact and timings of spaces within the building
• To assist with functions / events, to ensure visitors expectations are met and exceeded prior to, during and assist to gather post event feedback
• Executes conference room and event space set ups
• Ensure meeting space are set up before every meeting
• Ensure equipment, amenities and conference room facilities with defects are raised as work orders to relevant departments
• Ensure that the reception area is clean, clear from health & safety hazards and the desk and team look professional and in accordance grooming standards
• Answer the telephone in a professional defined manner
• Escorts clients and visitors to the meeting rooms
• Takes Beverage requests for meetings and sessions
• Coordinate beverage requests with Tea Ladies
• Coordinate with external vendors to be able to propose interesting campaigns/events and/or roadshows that will be of benefit to Client staff and their visitors
• Know key transport routes to major locations including the other Client sites, the airport and key areas around Singapore.
• Assisting with taxi bookings or providing shuttle bus info
• Ensure these customers arrival and welcome is professional and their first entry point is engaging
• Assist with Visitor collection and updating of relevant databases.
• Manage all meeting room bookings in EMS and Outlook calendar
• Assist in ad hoc/urgent meeting room bookings via Outlook CMS (Client Meeting Services).
• Handle requests for room set-up on meetings, trainings, road shows, and functions
• Update and verify accuracy of Outlook calendar for Events, Meetings and Workshops
• Maintain meeting rooms/conference facilities clean, tidy and setup as per requirements
• Ensure for any events, the event service delivers a total end to end service experience and proactive approach taken to conference/event service change requests or support
• Be the main contact support for all visitors to the site, executing defines emergency and
  evacuation protocols
• Administrate Front of House monthly reports and provide analysis of results. From the trends,
  create experiences and/or process improvements on a continuous basis
• Complete any in-person learning or eLearning assigned by client, CBRE and Compass in a
  timely manner
• Assist Hospitality Operations Manage with Back of House coordination, communication, and
  operations
• Report any faulty equipment manage by Compass with it’s respective vendors
• Manage and submit Compass vendor’s Permit to Work on site
• Any other duties as assigned by the Hospitality Operations Manager

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE and client’s systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and always maintain food handling standards and food safety plan
• Participate and complete any client, CBRE and Compass HSE trainings assigned

Job Requirements:

• Candidate must possess at least O Level / Diploma / Advanced / Higher / Graduate Diploma
• Minimum 1 - 3 years’ experience in reception in a hospitality and/or corporate environment required
• Experience handling executive club lounge would be advantage
• Must present a professional and friendly image
• Demonstrates proactive & professional approach to customer service
• Ability to confidently interact with all levels of the organisation from CEO to cleaning contractors
• Able to work independently