363 Restaurants jobs in Singapore

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• 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
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• 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
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.

Responsibilities
Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
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
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Need to monitor stock rotation procedures are followed as per inventory.
Experience in all Bangladesh cuisines.
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Restaurant Executive Leader

The Restaurant Executive Leader plays a pivotal role in driving exceptional service standards, quality excellence, and customer delight.

This key position is responsible for leading restaurant operations by implementing efficient workflows, procedures, and scheduling to maximize productivity and efficiency.

Key Responsibilities include:

• Strategic Planning and Operations Management: Develop and implement effective strategies to optimize restaurant performance, including workflow improvement, procedure development, and staff motivation.
• Customer Satisfaction: Ensure an exceptional dining experience for customers through consistent delivery of high-quality food and beverages, excellent service, and prompt resolution of customer complaints.
• Team Leadership: Foster a positive team environment by providing guidance, mentorship, and support to restaurant staff to help them achieve their full potential.
• Inventory Management: Oversee inventory levels, including food, beverages, and supplies, to ensure optimal stock levels and minimize waste.
• Health and Safety Standards: Enforce rigorous health and safety protocols, cleanliness guidelines, and food safety regulations to maintain a safe and healthy work environment.
• Budgeting and Financial Performance: Monitor and manage restaurant budgets to achieve financial objectives and drive profitability.

Benefits:

• Competitive Salary and Bonus Structure
• Comprehensive Benefits Package, including Health Insurance, Retirement Plan, and Paid Time Off
• Opportunities for Career Advancement and Professional Growth
• A dynamic and supportive work environment with a team-oriented culture

Requirements:

Overview
Responsible for the sales objectives set by the company.
Work cohesively with the F&B Sales team.
Area of responsibilities
Sector – Food & Beverage (Cafes, Central Kitchen, Distributors, Restaurants, etc) and Hospitality (Hotels, etc).
Aching the sales target set by the company.
Responsible for bringing in new customers and making appointments.
Responsible to handle customers enquires, direct marketing and contract review activities.
Realising the maximum account potential of company’s customers. (Example: Promote new products, upsell more items).
Minimise the incidences of lost customers to competition.
Work cohesively with Indoor Product Specialist to increase sales target.
To update the company on all customer’s feedback on products / services.
Attend to the urgent deliveries requested by the customers.
Any other area of responsibilities that the company deems necessary.
Competency requirements
Class 3 License with own car.
GCE ‘O’ level.
Communication skills, Outgoing personality.
Prior B2B sales experience.
Working Hours
Monday - Friday: 8:30am - 5:45pm (1 Hour Break). Saturday: 8:30am - 2:30pm (1 Saturday Shift Every 4 Weeks)
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The Food Services Server is responsible for delivering exceptional dining experiences by providing prompt, friendly, and efficient service to customers. This role involves taking orders, serving food and beverages, and ensuring the cleanliness and organization of the dining area. The Food Services Server works closely with kitchen staff to ensure orders are accurate and served in a timely manner, maintaining high standards of customer satisfaction.

Key Responsibilities :

• Greet customers and assist them in selecting menu items.
• Take and accurately process food and beverage orders.
• Serve meals and drinks to customers promptly and courteously.
• Ensure cleanliness and proper setup of dining areas before and after service.
• Handle customer inquiries and complaints professionally and efficiently.
• Adhere to food safety and hygiene regulations.
• Assist with restocking supplies and maintaining an organized work environment.
• Collaborate with team members to ensure seamless service delivery.

Skills and Qualifications :

• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment.
• Attention to detail and excellent organizational skills.
• Customer-focused with a positive attitude.
• Prior experience in food service or hospitality is an advantage.

This role is ideal for individuals passionate about hospitality and committed to providing outstanding customer service.

Overview

Location: KK Hospital
Shift Hours: 7am to 3pm or 1pm to 9pm

Working Days: 6 Days

Job Summary: To be responsible for the overall patient meal service and maintain good relationship with the patient

• To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance
• To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service
• To follow the procedures related to control room pertaining to meal service
• To provide excellent customer service to the patients in the wards.
• To ensure a good relation with the patients and make sure their concerns are taken care of.
• To attend to all patients complaints and feedbacks within a short period of time.
• To achieve the standard set in the KPI for his/her department.
• To attend trainings in relation to the job and train new joiners in whichever area that has been identified.
• To carry out the orientation training for new staff in customer service as well as using the EMOS system.
• To carry out all other administrative and operational related duties assignment assigned by superior and the Management

• At least 1 year of relevant working experience preferably in customer service/F&B industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

Job Summary
As a member of the Food Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

Job Duties And Responsibilities

• Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
• Participate in and monitors, according to pre-set criteria, sanitation and safety procedures – including HACCP program.
• Prepare aesthetically pleasing and 100% accurate trays within 45 minutes of patient ordering meal.
• Participate in a restaurant-style cold/hot production in preparing the highest quality food product in accordance to departmental standards.
• Ensure accurate delivery to wards (Inpatient or Outpatient areas of the hospital)
• Act upon patient meal service requests either by resolving the issue directly or alerting issues to the control room or operations executives.
• Adhere to hospital and departmental hand hygiene policy and procedures.
• Inventory and restock food and equipment, prior to meal service and assure adequate levels during meal service.
• Clean and sanitize equipment according to departmental policy.
• For administrative purposes, monitor, collect and/or record operation specific data.
• Perform all other duties as assigned

Job Requirements

• Able operate various kitchen equipments for meal service which includes coffeemaker, toaster, microwave oven, mixer, blender and other necessary equipment for meal service.
• Minimum GCE 5 "N" levels and above
• Communicate effectively in English both written and spoken
• Food service experience preferred

Food service crews : 2 vacancies

location : Nus U town

experience : minimum 2 years

Salary : negotiable,depending on experience

pleasant personality with good communication skills to serve and attend customer needs.

Strong team player, willing to follow instruction and support colleagues.

Responsible and service-oriented,with a positive attitude toward work.