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SINGAPORE HOSPITALITY GROUP PTE. LTD.

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Careers at SINGAPORE HOSPITALITY GROUP PTE. LTD.


SINGAPORE HOSPITALITY GROUP PTE.LTD



1 food & beverage operation manager



1 local & western cusine chef



Salary $4000



Experience 8yrs


SINGAPORE HOSPITALITY GROUP PTE. LTD.

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Jobs at SINGAPORE HOSPITALITY GROUP PTE. LTD.

Barista #SGUP #SGUnitedtraineeships
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$1800 to $2500 (Monthly)

This position is reporting to Restaurant Supervisor or Restaurant Manager.


Responsibilities



  • Able to make basic beverages.

  • Provide good & friendly customer service, cashier duties, cleaning of dining area

  • Create other drinks and beverages with nice presentation.

  • Hands-on experience with brewing equipment

  • Knowledge of sanitation regulations

  • To assist on creating a drinks menu and developing new products and seasonal menu

  • Taking orders, serving prepared food and drink to customers as well as following and maintaining standard operating procedures

  • Keeping the work environment sanitary and organized


Competencies



  • Working quickly and efficiently.

  • Attention to detail.

  • Ability to work under pressure.

  • Passionate, innovative, exciting initiatives delivered with consistency

  • Facilitate effective communication and engagement at the workplace

  • Follow food and beverage safety and hygiene policies and procedures

  • Interact with and serve guests

  • Maintain food and beverage service environment

  • Practical knowledge such as operating espresso machines


Duration of Traineeship/Attachment


Offered: 6 months


Training Allowance:


- Fresh Graduates: $1800


- Non-Mature Mid-Career Individuals: $1900


- Mature Mid-Career Individuals: $2500


This position is open for both recent graduates and mid-career individuals (mature and non-mature)


Fresh graduates interested in this position should possess a Nitec


Mid-Career individuals from any qualification level can apply





10 months ago
Waiter/ Waitress #SGUnitedTraineeships #SGUP
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$1800 to $2400 (Monthly)

This position is reporting to Restaurant Supervisor or Restaurant Manager.


Responsibilities



  • Welcome greet with friendly and warm personality

  • Attentive to customer needs.

  • Cooperate and communicate with all serving staffs and kitchen.

  • Prepare tables for meals, including setting up items such as linens, silverware and glassware. Arrange tables and dining areas.

  • Fill salt, pepper, sugar, cream, condiment and napkin containers. Stock serving station or dining areas.

  • Stock service areas such as coffee, food, tableware and linens.

  • Prepare hot and cold beverages in the machine.

  • Escort customers to their tables and assist guests with seating arrangement.

  • Assist cashier by answering phones to take reservations and by greeting, seating and thanking guest.

  • Remove dishes and glasses from tables or counters and take them to kitchen for cleaning.

  • Keep updated Restaurant Promotions

  • Roll silverware and arrange tableware for the next shift.

  • Perform cleaning duties such as sweeping, mopping floors, and taking out trash.

  • Adhere to all relevant food hygiene & safety house rules.


Competencies



  • Excellent CustomerService Skill

  • Strive towards Best Customer Satisfaction

  • Collaborating with Kitchen Staff to ensure order accuracy

  • Product Knowledge


Duration of Traineeship/Attachment


Offered: 6 months


Training Allowance:


- Fresh Graduates: $1800


- Non-Mature Mid-Career Individuals: $1900


- Mature Mid-Career Individuals: $2400


This position is open for both recent graduates and mid-career individuals (mature and non-mature)


Fresh graduates interested in this position should possess a GEC N Level


Mid-Career individuals from any qualification level can apply

10 months ago
SALES ADMIN
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$1600 to $1800 (Monthly)



Designation: Sales Coordinator / Administrator


Responsibilities and Duties:


1) Answering telephone calls from clients.


2) Replying to email enquiries with standard template.


3) Coordinate sales manager schedules for meeting with clients.


4) Utilize company resources to develop a filling system that keeps all active sales files available digitally and in hard copy form.


5) Coordinating with sales manager in filling important documents and communicating relevant information.


6) Data entry in cater master.


7) Send EDM and proposal.


8) Sending thank you letter/after sales support.


9) Send BEO distribution to relevant department.


10) Send introduction email accordingly to properties with standard template provided.


11) Send emails to clients with regards to the appointed Vendors information and details.


12) Sit down with Sales Managers as and when needed with their clients.


13) Act as the primary customer service contact for clients who have questions about their accounts or our services.


14) Checking prices and contracts are up to date.


15) Prepare weekly forecast and sales report.


DAILY


· To key in new leads in Cater Master system under ‘Enquiry


· Check with Sales Manager on packages to create ‘Proposal


· Create the skeleton of ‘Contract’ as and when required


· Email blast to new list, and past customers to touch base


· Update property ‘Event Revenue Forecast’ 2021


· Take down minute for any meeting attended


· Submit daily report end of each working day

a year ago
COMMIS
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$1800 to $2000 (Monthly)


  1. Provide the highest and most efficient level of hospitality service to the hotel guests.

  2. Works in the designated station as set by Executive Chef and/or Sous Chef.

  3. Able to organise the assigned work area and efficiently put away orders

  4. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

  5. Able to produce quality product in a timely and efficient manner for the guests or staff.

  6. Responsible to maintain cleanliness, sanitation at the assigned work area.

  7. Responsible for preparing and cooking all food items by the recipe and to specification.

  8. Prepare ingredients for cooking, including portioning, chopping, and storing food.

  9. Prepare all menu items by strictly following recipes and yield guide.

  10. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

  11. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

  12. Slices, grind and cooks meats and vegetables using a full range of cooking methods.

  13. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.

  14. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

  15. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

  16. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

  17. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

  18. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

  19. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

  20. Check and ensure the correctness of the temperature of appliances and food.

  21. Serve food in proper portions on to correct serving vessels and plates.

  22. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

  23. Maintain correct portion size and quality of the food to the hotel's standards.

  24. Minimise waste and maintain controls to attain forecasted food cost.

  25. Review status of work and follow-up actions required with the Head Cook before leaving.

  26. Assists in providing on the job training & development of new cooks.

  27. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

a year ago
HR EXECUTIVE
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$2000 to $2500 (Monthly)


  1. Ensure that daily check in and out is smooth for ALL outlets

  2. Ensure that all employees are registered in the biometric system

  3. Receive the leave forms from employees and stamp receive upon

  4. Receiving and scan leave form to folder. Record through excel sheet.

  5. Update Corporate Admin & HR first day of every week for staff weekly leave

    via excel sheet.

  6. Manage the balance of leave every last week of the month for all outlets before distributing to the HODs.

  7. Compile duty rosters and manage staff punctuality.

  8. Draft and distribute memo to staff upon approval.

  9. Collect memo acknowledgement slip from HODs.

  10. Ensure that all memos are carefully file into memo folder and company overview folder

  11. Employee handbook records and endorsements – endorsed periodically from Corporate Admin & HR.

  12. Collating part timer lists and ID.

  13. Manage best employee criteria form and manage the checking attendance for recipients.

  14. Post on facebook for jobs hiring and manage interviews.

  15. Manage stationaries for Landmark and keep track on book journal for expenses of the different department.

  16. Daily Ad-hoc duties assigned by HR & Admin.

  17. General filing

  18. Updates on board.

  19. Adhoc duties as and when required.

  20. All matters regarding employment that relates to MOM (Check quota etc)

  21. Issuing of contract for rank and files

  22. Updating of MC / PH & Annual Leave

  23. Letter to financial institutions to state staffs employment upon request by the bank. Letter to government bodies for PR application.

  24. Issuance of warning letters for rank and files

  25. Issuance of showcause letters for rank and files

  26. Issuance of termination letter for rank and file

  27. Orientation for new staffs

  28. Attending to staff’s issues mainly rank and files

  29. Registration and confirmation of food hygiene course for chefs

  30. Coordinating the payroll system

  31. Recruitment for rank and files & foreigner (conducting interviews)

  32. Issuing of probation and confirmation letters for rank and files

  33. Coordination for staff advance / loan

  34. Administrator for bio matrix system

  35. Jobs bank, Yayasan Mendaki. Pertapis for recruitment staffs

  36. Dealing with other employment agency

  37. Conduct exit interviews to identify reasons for staff leaving.

  38. Adhoc duties as and when required

  39. Experience in passes & quota application

  40. Admin experience

2 years ago
RESTAURANT MANAGER
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$3000 to $3200 (Monthly)

Managing daily restaurant management operations


· Delivering superior food and beverage service and maximizing customer satisfaction


· Responding efficiently and accurately to restaurant customer complaints


· Coordinate daily Front of the House and Back of the House restaurant operations


· Regularly review product quality and research new vendors


· Organize and supervise shifts


· Appraise staff performance and provide feedback to improve productivity


· Estimate future needs for goods, kitchen utensils and cleaning products


· Ensure compliance with sanitation and safety regulations


· Manage restaurant’s good image and suggest ways to improve it


· Control operational costs and identify measures to cut waste


· Create detailed reports on weekly, monthly and annual revenues and expenses


Motivated employees.


- Provides positive feedback & reinforcement.


- Effective listening.


- Seeks out employees’ concerns & offers.


- Recognizes staff birthdays and other occasions.


Coaches, counsels, disciplines employees.


- Disciplines, counsels staff for his outlet.


- Logs specific incidents.


- Sets time aside to offer advice.


Participates in selection of staff


- Interviews and selects full-time and part-time employees with the concurrence of the Human Resource Manager and Director of F&B.


- Reviews applications.


- Completes interview assessments.


- Make recommendations.


REQUIREMENT


1. MIN 2-5 YEARS EXPERIENCE IN F & B INDUSTRY PREFERABLY IN BUFFET DINING


2. COMPUTER LITERATE


3. GOOD PERSONALITY

2 years ago
ADMIN ASSISTANT
SINGAPORE HOSPITALITY GROUP PTE. LTD.

$1600 to $1800 (Monthly)

Designation: Sales Coordinator / Administrator


Responsibilities and Duties:


1) Answering telephone calls from clients.


2) Replying to email enquiries with standard template.


3) Coordinate sales manager schedules for meeting with clients.


4) Utilize company resources to develop a filling system that keeps all active sales files available digitally and in hard copy form.


5) Coordinating with sales manager in filling important documents and communicating relevant information.


6) Data entry in cater master.


7) Send EDM and proposal.


8) Sending thank you letter/after sales support.


9) Send BEO distribution to relevant department.


10) Send introduction email accordingly to properties with standard template provided.


11) Send emails to clients with regards to the appointed Vendors information and details.


12) Sit down with Sales Managers as and when needed with their clients.


13) Act as the primary customer service contact for clients who have questions about their accounts or our services.


14) Checking prices and contracts are up to date.


15) Prepare weekly forecast and sales report.


DAILY


· To key in new leads in Cater Master system under ‘Enquiry


· Check with Sales Manager on packages to create ‘Proposal


· Create the skeleton of ‘Contract’ as and when required


· Email blast to new list, and past customers to touch base


· Update property ‘Event Revenue Forecast’ 2020 & 2021


· Take down minute for any meeting attended


· Submit daily report to Ruby end of each working day

2 years ago