Responsible for implementing business plans relating to staff control, handles people issues, performs store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He/she is responsible for the recruitment, training and motivating staff, and assisting in day-to-day activities of an outlet. Responsibilities:Business OperationsAssist in the overall management of the outlet Handling emergency and difficult situationCoordinate daily roster and supervise attendanceSupervise and coordinate, pre-meal meeting conducted with staff dailyProject and order daily required suppliesProvide co-ordination and services for both kitchen and service. Provide suggestions or develop new SOP to improve on operation. Liaise with food stall operators to address their needs and concerns.Ensure partners/vendors comply with contractual agreements and food court policies. People ManagementIn-charge of recruitment, selection and training of new hiresMonitor and manage the staff performance including punctuality, customer service and food qualityIn-charge of overall supervision of the outlet/restaurantFacilitate innovation and lead staff to implement change Customer ServiceManage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experienceEnsure and maintain service quality and professional etiquetteCustomer feedback management Adhering to Quality and StandardsExamine food and beverage preparationEnsure quality control for food and service Skills/Qualifications:At least 3 to 4 years of relevant experience in Foodcourt, managerial roleMinimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalentWilling to be involved in hands on operationsExcellent communication and interpersonal skillsAbility to work in a fast-paced environmentPerform tasks independently or with minimum supervisionAbility to work cohesively with fellow team members as part of a teamWilling to work 6 days work week, inclusive of Weekends and Public Holidays

Responsibilities:Safely drive company vehicle to transport food, beverages, and catering equipment to client sites.Assist in loading and unloading of food and equipment.Support food service operations, including setting up, serving meals, and clearing after service.Maintain cleanliness and hygiene standards during food handling and serving.Ensure punctual and accurate delivery of meals according to schedule.Perform basic vehicle checks and upkeep to ensure roadworthiness.Assist the catering team in other duties as assigned. Requirements:Possess a valid driving license (e.g., Class 3).Basic knowledge of food hygiene and safety practices (training will be provided).Physically fit to carry and transport food items/equipment.Team player with a positive attitude and service mindset.Prior catering/food service experience preferred but not mandatory.

Responsibilities:✅Maintaining cleanliness of the premises in which they work in by performing cleaning duties✅Cleaning of assigned area and ensuring cleanliness and dryness of the outlet✅Collecting and removing of waste/rubbish from work area to collection point as directed✅Timely clean the tables after customer has consumed their meals to cut short the waiting time for the next customer.✅Observe and comply with the Health and Safety Policy and Code of Practice for cleaning staff. Employee Benefits:⭐ Annual Leave⭐ Medical Leave⭐ Medical reimbursement⭐Staff meals⭐Staff discount⭐Performance Incentives⭐ Internal Training Requirements6 days 8hrsAble to work on Weekends and PH

Select Group is looking for Management Trainee to join our Food Court Business Segment. Management Trainee (Foodcourt) typically oversees the daily operations of a food court, ensuring that it runs efficiently and smoothly.The management trainee is responsible for managing the daily operations of a food court, ensuring a high standard of service, hygiene, and customer satisfaction. The role involves coordinating with food vendors/partners, maintaining operational efficiency, and adhering to health and safety regulations. Key Responsibilities:1. Daily Operations Management:Supervise and manage day-to-day operations of the food court.Ensure all food stalls adhere to operational standards and guidelines.Monitor and optimize workflow to enhance customer experience.Address customer complaints and resolve issues promptly.Ensure a high level of customer satisfaction by maintaining service quality. 2. Partners/Vendor Coordination:Liaise with food stall operators to address their needs and concerns.Ensure partners/vendors comply with contractual agreements and food court policies. 3. Hygiene and Safety:Oversee the cleanliness and hygiene of the food court / food stalls.Ensure compliance with health and safety regulations.Conduct regular inspections and audits to maintain standards. 4. Inventory and Supplies:Manage inventory levels of cleaning and dishwashing supplies and equipment.Coordinate with suppliers for timely procurement of necessary items.Monitor stock usage and implement cost control measures. 5. Staff Management:Supervise and train food court staff.Assist and manage shifts and workforce to ensure adequate coverage.Conduct performance evaluations and provide feedback. 6. Compliance and Reporting:Ensure compliance with all relevant regulations and standards.Prepare and submit operational and sales reports to management. Skills/Qualifications:Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent.Willing to be involved in hands on operations.Excellent communication and interpersonal skills.Ability to work in a fast-paced environment.Perform tasks independently or with minimum supervision.Ability to work cohesively with fellow team members as part of a team. Work Environment:The role involves working in a dynamic and fast-paced environment.Preferred with experience in food court operationsFlexibility to work shifts, weekends, and public holidays as required.

Select Group is hiring a marketeer for our Hawker Brands portfolio. The individual is responsible for the coordination and execution of all marketing and communications activities, supporting the business expansion of our brands such as media relations, collateral production, advertising and promotional campaigns and all efforts required to effectively represent the company to customers and stakeholders. Job Description - Develop and review marketing collateral for campaigns and ensure that deadlines are met - Handle and coordinate all media requests and enquiries in a timely manner - Manage social media/ website and respond to public’s enquiries promptly - Develop and create media releases, key messages, media FAQs, speeches, and presentations where required - Work closely with operation and business development team to create new products in order to increase the sales - Coordination of events advertising and promotional programmes - Develop and coordinate advertising materials or related communication activities such as media conferences - Coordinate and manage media and public interest to generate coverage and maintain awareness - Media tracking and tabulation - Keep updated with marketing trends, innovations, communication techniques and any media regulations Skills/Qualifications: - Diploma/ Degree in Marketing/ Business or other relevant courses - Minimum 1-2 year of relevant marketing experience - Creative and resourceful - Good written and spoken communication skills - Team player and professional - Well verse in social media management - Team player and professional

Select Group is growing our sales team for our catering division and we are looking for individuals who are passionate about servicing customers to join our team. Responsibilities · Attend and respond to all incoming sales enquiries by telephone and emails quickly and efficiently · Provide professional service and advice to customers pertaining to products and pricing matters and attend to customers’ feedback and enquiries professionally · Prepare and follow up on any sales quotation made for clients, negotiate terms with the client at a cost best suited for them · Co-ordinate all details for the client, including food and beverage and themes etc · Promote our products and services to new and existing clients through a pro-active approach · To liaise at all times with all team members and work as a team to achieve the sales targets · Prepare invoices of sales prior to the delivery and to ensure accuracy Skills/Qualifications: · Minimum one year of experience in telemarketing, customer service or other related experience · Outgoing, cheerful and self-motivated · Team player and good customer service skills

As a Shift Leader at Texas Chicken (Singapore), you will play a crucial role in ensuring the smooth operation of our restaurant during your shift. You will be responsible for supervising staff, managing daily operations, and maintaining high standards of customer service and food quality. What you will expect:Undertake day to day restaurant operational tasksCreate high standards of customer experience, be attentive towards the customers and their queriesHandle front-of-house duties such as taking orders, cashiering, serving food & drinksHandle back-of-house duties such as food preparation in kitchenDaily housekeeping in dining and kitchen areas, food waste disposalEnsures that the team complete their assigned tasks and responsibilities efficientlyDemonstrates and enforces proper procedures and standards for team members to followEnsures team members adhere to punctuality and attendance requirements for their shiftsPerforms other duties as assigned to support restaurant operations. Skills/Qualifications:At least 2 years of relevant experience in F&B restaurantsWilling to be involved in hands on operationsExcellent communication and interpersonal skillsAbility to work in a fast-paced environmentA genuine and honest, "can do" attitude! :) Full Time shift requirement:- 6 Days 8 Hours (Eligible for Over-Time and midnight shift allowance)- Must be able to work rostered shifts; morning and graveyard shifts, including Weekends and PH

Responsibilities:✅Maintaining cleanliness of the premises in which they work in by performing cleaning duties✅Cleaning of assigned area and ensuring cleanliness and dryness of the outlet✅Collecting and removing of waste/rubbish from work area to collection point as directed✅Timely clean the tables after customer has consumed their meals to cut short the waiting time for the next customer.✅Observe and comply with the Health and Safety Policy and Code of Practice for cleaning staff. Employee Benefits:⭐ Annual Leave⭐ Medical Leave⭐ Medical reimbursement⭐Staff meals⭐Staff discount⭐Performance Incentives⭐ Internal Training Requirements6 days 8hrsAble to work on Weekends and PH

Operations Executive (Foodcourt) typically oversees the daily operations of a food court, ensuring that it runs efficiently and smoothly.The Food Court Operations Executive is responsible for managing the daily operations of a food court operations duties, ensuring a high standard of service, hygiene, and customer satisfaction. Key Responsibilities:*Daily Operations Management:* - Supervise and manage day-to-day operations of the food court operations. - Ensure all food stalls adhere to operational standards and guidelines. - Address customer complaints and resolve issues promptly. - Ensure a high level of customer satisfaction by maintaining service quality.*Partners/Vendor Coordination:* - Liaise with food stall operators to address their needs and concerns. - Ensure partners/vendors comply with contractual agreements and food court policies. *Hygiene and Safety:* - Oversee the cleanliness and hygiene of the food court and food stalls. - Ensure compliance with health and safety regulations*Staff Management:* - Supervise and train cleaner, dishwasher and drink stall. - Schedule shifts and manage workforce to ensure adequate coverage.Qualifications:- Prior experience in food and beverage operations, preferably in a supervisory role.- Strong leadership and communication skills.- Working Shift: 6 days 10 hours- Flexibility to work shifts, weekends, and public holidays as required.

Annual Leave, Medical Leave and other benefits are given. Working Days and Working Hours: 6 days 10 Hours Job Purpose: The Service Crew Supervisor leads and ensures and service standards, food hygiene and safety standards are upheld by the team on each shift. His/her role includes planning and preparing staff duty roster and off-day scheduling, providing on-the-job-training for staff, and handling work-related problems and resolving them in a professional way. When required, he oversees reservations and assign work stations to staff. He also performs administrative tasks such as managing payroll and writing budgets. Skills/Qualifications:  Minimum 1 year of experience in restaurant management  Good customer service and communication skills  Possess strong leadership

Job Description • In-charge of frying of rice, frying of meat cutlet • Ensure the consistency of food product and to follow SOP • In-charge of manpower scheduling • In-charge of purchasing of goods • Ensuring freshness and quality of food items • Maintaining stall cleanliness and food safety Requirements • Prefer with a valid Basic Food Hygiene Certificate • Ability to work in a foodstall environment • Ability to work with large volume of orders • Ability to work in a fast-paced environment Location: 1. Jurong East 2. ION 3. Yishun (Wisteria Mall) 4. Tampines 828, Tampines Mart and Tampines 139 5. Serangoon 151 6. Sin Ming 7. Ang Mo Kio 407 8. Bedok 209 9. Woodlands 166 10. Toa Payoh 978 6 days work week Salary $2200 - $2800 excluding incentive ($500 - $1000) Benefits 1. Annual Leave 2. Medical Leave 3. Incentive

ResponsibilitiesAssist with overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sectionsEnsure the outlet is run in an efficient manner and proper service is offered at all timesEnsure all special requirements needed for service or food are prepared for and carried out for customersHandle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectivelyKeep the management /Chef updated on any food delay, complaints and customers feedbackManage restaurant inventory levels, handling purchasing of necessary items when necessaryManage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etcResolve any reservation and cashiering issuesHandle restaurant petty cash disbursements and reimbursementsStand-in and cover duties of any area requiring supportSchedule staff roster to ensure good and sufficient allocation of manpower for serviceManage and train staffPerform any other job tasks assigned by the management Requirements:Prior experience as Assistant Restaurant Manager in Chinese restaurantExcellent personal presentation and interpersonal skillsConfident, outgoing personality and positive attitudeAbility to remain calm under pressureAble to cope in fast-paced environment with heavy volumeAbility to multi-taskFluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Responsibility:Responsible for generating business for Social events, Weddings, Meetings, Catering events, etcManage sales activities such as enquiries, sales calls, site visits and cold calling to generate potential business leadsGenerate contracts, banquet event orders and event floor plans based on client needs and best operational scenariosWork closely with other departments/restaurants and teams to provide solutions and service based on client needsEnsure all menu proposals are presented to the client accurately & timelyResponsible for collecting deposits and payments based on company proceduresMaintain accurate and up-to-date records of all Sales reports and transactions for Management reviewMeet monthly sales targets and KPIsAny other ad-hoc duties assigned Requirements:Preferably Degree/Diploma in Hospitality / Event Management or related disciplineMinimum 1 year food and beverage sales experience with an F&B company / service hotel / equivalentKnowledge in Microsoft Office is mandatoryMeticulous with an eye for detailsExcellent communication and interpersonal skillsAble to speak and write Mandarin/Chinese to liaise with Mandarin speaking colleaguesTeam player who is able to work independentlyAble to multi-task and handle high volume of work in fast paced environment

ResponsibilitiesOversee overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sectionsEnsure the outlet is run in an efficient manner and proper service is offered at all timesEnsure all special requirements needed for service or food are prepared for and carried out for customersHandle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectivelyKeep the management /Chef updated on any food delay, complaints and customers feedbackManage restaurant inventory levels, handling purchasing of necessary items when necessaryManage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etcResolve any reservation and cashiering issuesHandle restaurant petty cash disbursements and reimbursementsStand-in and cover duties of any area requiring supportSchedule staff roster to ensure good and sufficient allocation of manpower for serviceManage and train staffPerform any other job tasks assigned by the management Requirements:Prior experience as Senior/ Restaurant Manager in Chinese restaurantExcellent personal presentation and interpersonal skillsConfident, outgoing personality and positive attitudeAbility to remain calm under pressureAble to cope in fast-paced environment with heavy volumeAbility to multi-taskFluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Stall Helper Wanted! 聘请档位助手 Job Description - 职位描述 • Assisting in the food preparation ingredient and cooking / deep frying (协助准备食物) • Ensuring freshness and quality of food items (确保食品的新鲜度和质量 • Maintaining stall cleanliness and food safety. - 保持摊位清洁和食品安全) •Maintaining stall cleanliness and food safety (保持摊位清洁和食品安全) •Cashier duties (收银员职责)

Salary up to $2200 (Subjected to experience, working hours and operational needs) Staff Meals and other benefits are provided. Must be able to commit Public Holidays and Weekends if required. Work Days: 6 days per week, 10 hours/12 hours per shift Staff meals and other benefits will be provided. Job Scope 1. Pack the orders from the kitchen and pass to riders 2. Housekeeping of the place (common areas) 3. Attend to customer enquiries 4. Assisting the kitchen with basic food preparation 5. Other ad hoc matters that may arise Skills/Qualifications: Minimum ‘N’ Level and above Good customer service Team player

Salary up to $2,600 Job Duties: Business concept: Cloud kitchen, including Halal and Non-Halal cuisines 1. Handle tenants, customers and riders enquiries 2. Coordinate orders between the kitchens and riders 3. Housekeeping / Hygiene of the premise 4. Manage and ensure the smooth operations of the outlet 5. Daily sales reporting 6. In charge of duty roster and personnel reporting to him 7. Other ad hoc matters that may arise Skills/Qualifications: At least 2 years of relevant experience in F&B restaurants Minimum ‘O’ level or Diploma in F&B service or equivalent Willing to be involved in hands on operations Excellent communication and interpersonal skills Ability to work in a fast-paced environment Interested applicant may contact 98569238 / 83660414

Annual Leave, Medical Leave and other benefits are given. Working Environment: Cloud Kitchen Concept, multiple food brands including non-halal cuisines. Working Days and Working Hours: 6 days 12 Hours Job Purpose: The Supervisor leads and ensures and service standards, food hygiene and safety standards are upheld by the team on each shift. His/her role includes planning and preparing staff duty roster and off-day scheduling, providing on-the-job-training for staff, and handling work-related problems and resolving them in a professional way. When required, he oversees reservations and assign work stations to staff. He also performs administrative tasks such as managing payroll and writing budgets. Skills/Qualifications:  Minimum 1 year of experience in restaurant management  Good customer service and communication skills  Possess strong leadership

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development. Role & ResponsibilitiesBusiness OperationsManage daily operations, ensuring seamless service and efficient workflow.Monitor income and expenses, analyze financial performance, and implement strategies for improvementManage inventory, including ordering, stock control, and minimizing wasteManage equipment maintenance and ensure proper functionality.Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.Customer ServiceCultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.Proactively address customer feedback and resolve any issues promptly and professionally.Ensure consistent service quality and adherence to established etiquette standards.People ManagementLead, motivate, and develop a high-performing team.Manage the recruitment, training, and performance evaluation of staff.Foster a positive and collaborative work environment.Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.Drive team initiatives and implement changes effectively.Adhering to Quality and StandardsEnsure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.Conduct regular inspections of the kitchen and service areas. Skills/Qualifications:Minimum 4 years of relevant experience in managing F&B restaurantsWilling to be involved in hands on operationsExcellent communication and interpersonal skillsPossess strong leadership qualitiesAble to work shift hours Full Time: 6 Days/Week, 10 Hours/Day (Including 1 Hour break)