ABOUT THE NATIONAL INSTITUTE OF EDUCATION (NIE)The National Institute of Education (NIE), Singapore, is Singapore’s national teacher education institute, and we are proud to be an integral part of the nation’s education service. We play a key role in the preparation of teachers and in the provision of teacher professional and school leadership development programmes. We are committed to our vision of being An Institute of Distinction: Leading the Future of Education, and our mission to Inspire Learning, Transform Teaching and Advance Research. Read more about NIE here. We are seeking a highly organized and detail-oriented Learning Innovations Manager. Reporting directly to the Senior Assistant Head, the appointee plays an essential role in advancing innovation in teaching and learning by possessing a deep understanding of cutting-edge educational technologies and providing strategic support for their implementation. The appointee in this role will work closely with the other teams in the department to research and adopt proven innovative educational technologies, in pursuit of teaching and learning success. Additionally, the appointee will be involved in setting clear and achievable team goals, developing effective strategies to achieve them, and ensuring their effective execution. The appointee should be familiar with the training and adult education landscape. This is a 2-year contract position. The appointee will provide strategic direction and guidance to a team of specialists, including:Learning Data SpecialistData Visualization SpecialistLearning Strategist (supporting staff in using NIE’s LMS and 3rd party tools integrating with the LMS) Responsibilities Management & Operation of the Learning Innovations TeamProvide strategic direction and goals for the team, fostering a culture of innovation and success.Manage the team’s budget and allocate resources strategically.Ensures the team has the necessary resources (tools, software, training) to perform their jobs effectively.Manage the team’s performance by: strategically assigning tasks and projects;providing guidance and coaching in developing the skills and expertise of the team;creating an environment that fosters open communication and collaboration within the team.Communicate team achievements and performance to IN-Learning’s management through comprehensive reports. Champion Evidence-based Innovation Teaching and Learning within NIE Lead departmental teams’ collaboration to develop insights and strategies for faculty engagement. Select and implement evidence-based frameworks, methodologies, tools to optimize teaching and learning efficiency.Present the proposed pedagogically sound design solutions to the project team and stakeholders, ensuring alignment with best practices and learning theories.Maintain knowledge of learning sciences and remain abreast of best and innovative teaching and learning practices in higher education (e.g. regarding personalized learning, adaptive learning, e-assessment, hybrid learning). Lead the collaboration with Learning Data Specialists to:analyze department and learning datasets to uncover insights and identify opportunities for improvement in learning and the learning environments at NIE.translate data into actionable strategies, and effectively communicate statistical findings and visual storylines to relevant teams and departments.prepare detailed reports for IN-Learning’s management and NIE faculties and staff. Oversee faculty professional development in technology-enabled learning, learning and assessment. Collaborate with the other teams in the department in Academic Capability Development needs for faculty and the outcomes. Collaborate on initiatives with IN-Learning's Engagement, Planning and Research team to share this knowledge institute-wide.Spearhead the development and delivery of training programs that equip staff with the skills to effectively analyze and utilize collected data to inform instructional decisions and leverage emerging technologies to create engaging and innovative learning experiences. Keep Up with Emerging Educational Technology, Research and Best PracticesResearch and synthesize information on the latest developments in the use of pedagogical approaches and education technology in the local and global teaching and learning landscape. Stay informed on educational technology advancements and ensure the team's focus aligns with leveraging data analysis and innovation to continuously enhance learning experiences and outcomes.Promote a culture of continuous learning for both staff and faculty by fostering knowledge sharing and facilitating professional development opportunities. RequirementsMinimally a bachelor’s degree, preferably in the learning sciences, innovation and/or education technology.A minimum of 3-5 years of experience working in educational technology, emerging technologies, learning analytics or a related field in a higher educational setting or with adult learners.Supervisory experience including teaching, managing, or mentoring others is desirable.Possess strong written, verbal, and presentation skills. Ability to prepare effective presentations and reports tailored to diverse audiences, including IN-Learning’s management, faculties, and stakeholders.Strong knowledge of emerging educational technologies for teaching and learning.Experience with data analysis to diagnose themes and trends and interpret data for decision-making purposes is a plus.Excellent time management skills to meet multiple deadlines simultaneously and consistently deliver high-quality results.Excellent organizational and project management skills.Experience delivering training programs.Possess strong research skills.Excellent interpersonal skills.Highly motivated, able to work independently yet also a strong team player. A willingness to learn and develop capabilities, and to acquire and share new knowledge.Maintain a positive attitude and work effectively under pressure to meet deadlines. ApplicationWe regret that only shortlisted candidates will be notified. Other InformationNIE staff can take chartered buses at their own expense from or near their homes to the NIE campus. This is subject to availability of seats.

JOB DESCRIPTIONJob Title : Security Operation Executive Job Description & RequirementsOPERATION EXECUTIVE for Security Agency Located at Woodlands- Must be able to travel island-wide for Meetings- Deployment of Security Manpower- Schedule their work shift, Leavedeveloping and implementing security policies, protocols and procedures• Recruiting, training and supervising security officers• Build rapport with security officers and maintain high morale and motivation amongst the members of your team• Attend regular meetings with other managers to determine operational needs• Coordinate and respond to changes in schedules and rosters, client requests, unexpected situations, emergencies and alarms.• Investigate, review and report incidents and breaches, and resolve emerging issues quickly and efficiently• Create reports for management on security status• To motivate and discipline all your subordinates• The company shall revise your roles and responsibilities again in the future and shall inform you if there are any changes.• To assist your superior in performing day to day operations of the company• To take charge of all security officers and office staff’s daily attendance and to submit to the HR Department on a daily basis.Candidate Requirements :• At least 2 years experience in a similar position with proven experience as an OE (Security)• Security Supervisor Certification or higher, with valid pre-requisite PLRD and other licenses• Extensive knowledge of security protocols and procedures, and experience using relevant security technology and equipment.• Experience in handling conflict situations, and in reporting and emergency response planning• Strong leadership, training and motivational skills• Excellent communication and interpersonal skills, with strong computer skills• Posess own vehicle with valid license is a plus

Description Basic + CommissionWorking hour: 40 hour/week No experience required as we will be providing training from scratch.Build and out-reach sustainable pipeline of customer/lead via prospecting and engagement initiatives to drive demand for government supported programmeHandle inbound lead/enquiries, setting up meeting and propose training solution for candidate or corporate customerIdentify client challenges and recommend a suitable solutionOther ad-hoc tasks as and when assigned by the HODRequirementsSales or Marketing (Prefer in Education or Training industry but not a must)Relevant experience within recruitment/talent acquisition environmentNetworking skills and familiar with Social Media platformGood interpersonal, presentation and communication skillsAble to work well in teamGood time management and positive mind-setWilling to learn attitude

Coordinate the pre-and post-stages of Start of course (SOC) for each study term, including course planning, resources control and class schedulingCompile and generate reports and statistics as and when requiredFront-line support of SMS and LMS systemsCourse materials managementProvide programme administration support to academic staffArrange quarterly meetings for student feedbackCoordinate Pre-SOC briefingConduct Orientation sessions for incoming studentsMaintain up to date academic informationCollaborate and manage communication with partner universities regarding enrolment, assessment and examination board affairs.Extend student support and serve as the main liaison for both students and academic staff concerning all academic-related concerns Qualification:1-2 years of relevant working experienceCandidates without relevant experience are welcome to applyFresh graduates are welcome to applyGood command of spoken and written EnglishMeticulous with an eye for detailsGood written and oral skillsAble to work independently, multi-task and work cross-functionallyA team player with good analytical skills

**Entry - level applicants welcomed!** We are a growing warehousing and freight forwarding company located at Keppel Distripark (near Harbourfront MRT) that offers stable full time work, yearly bonuses and medical benefits. Join the HSC family today! Requirements: - Able to work in non airconditioned environment. (Warehouse is sheltered) - Independent worker, able to work under minimal supervision. Responsibilities: • Perform daily warehouse duties including but not limited to inbound (receiving, sorting, put-away), • Outbound (pick/pack/release) • Check on the quality and quantity of items for receiving and releasing • Use WMS • Assist supervisor in ensuring accurate tasks execution • Ad-hoc tasks will be assigned based on warehouse needs Why Should You Apply? No shifts. 5.5 day working week. (OT pay is given for OT) On-the-job training provided. Fresh school leavers, mid career changers, returning to work housewives are welcomed to apply!

Job Description- Inspect empty container such as Reefer, Open-top and flatrack- Ensure all inbound containers are properly inspect in accordance to IICL and criteria set by Shipping Line- Identify appropriate repair and cleaning method after thorough inspection- Prepare Repair/Cleaning estimate on Estimate Damage Sheet.- Document check such as Delivery Order, EIR, Acceptance letter etc.- Forward ‘estimate and damage sheet’ to the coordination department for further processing- Segregate the container by shipping lines and/or the type of repair/cleaning required and instruct the forklift drivers to load/offload containers to the designated locations Job Requirements- Organized and able to follow instructions closely- Able to work well with others in a team and individually- Working hours: Mon - Fri 8.00am to 5.00pm; Sat: 8.00am to 12.00nn- Working location: Penjuru or Pioneer (Transport provided from Jurong East MRT)

Job ResponsibilitiesDesign and implement a strategic business plan that expands company’s customer base and ensure its strong presenceBuild and promote strong, long-lasting customer relationships by partnering with them and understanding their needsIdentify emerging markets and market shifts while being fully aware of new products and competition statusManagement of bulk flour and sugar customer relationships to build lasting mutually beneficial relationships.Drive the achievement of set service delivery metrics for bulk and prepack flour and sugar customers and liaising with the relevant teams Job Requirements5 years relevant sales experience in F&B (especially in Bakeries and restaurants preferred) and B2BKnowledge of flour and food.Class 3 driving licenses and possess a vehicleSuccessful previous experience as a sales manager, consistently meeting or exceeding targetsDemonstrated ability to communicate, present and influence credibly and effectively at all levels of the organizationProven track record of closing sales, exceeding sales quotas and building revenue successfullyStrong business sense and industry expertiseExcellent verbal and written communication skills with the ability to deliver professional and persuasive presentationsWorking hours: Mon - Fri 8.30am to 5.30pmWorking location: No 6 Tuas Avenue 6 (Transport provided from Jurong East MRT)

JOB SUMMARYTo prepare food in accordance with Marriott standards of food quality, presentation and sanitation. DUTIES AND RESPONSIBILITIES1. Prepare daily procedures in accordance with Marriott procedures.2. Complete Daily Fridge Temprature Chart and Hot Food Cooling Chart at the end of each shift.3. Maintain food quality and service in accordance with standardised company recipes and procedures.4. All refrigerated food must be properly identified, covered, dated and chilled as soon aspossible.5. Comply with the “Clean as you go” policy and daily sanitation projects and checklist.6. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom.7. Regularly report all needed maintenance projects to the Sous Chef.8. Attend all associates meeting.9. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies.10. Know job descriptions of subordinates.11. Ensure that food displays are attractive.12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.13. Responsible in leading a team during the absence of your senior position.14. Any other duties as may be assigned from time to time. JOB REQUIREMENTSAt least 1 year(s) of working experience for this position will be advantages.Manage and maintain sanitation and hygiene standards.Possess a strong sense of initiativeWe regret that only shortlisted applicants will be notified.

Job OverviewTo provide our customers the benefits of specialized and personalized service for events and group accommodation management. The functions and responsibilities revolve around ensuring a smooth transition of confirmed business from the Sales Centre to Event Management, which will assure successful event delivery through efficient coordination and communication. The process incorporates a sales function of ensuring accurate forecasting of confirmed business volume and upsell. Customer satisfaction is the key to repeat business. Functions and ResponsibilitiesDepartment FunctionReports directly to Director of Event Management/Senior Event Manager.Responsible for Event coordinator performance/goals/development.Executes goals established by Director of Event Management /Senior Event Manager with common objective.Integrity to ensure security and confidentiality of all Hotel sales accounts and profiles.Ensure high level of customer satisfaction is achieved through professionalism in all aspects of event delivery.Operating Procedures and WorkflowExecute workflow according to Standard Operating Procedures of Event ManagementSmooth takeover of confirmed events/groups within 24 hours of handoverContinue to build/maintain rapport and confidence with organizerProfessional advice and efficient follow-up with organizer during planning phaseAccurate forecasting of definite groups with minimal targeted variance of 3-5%Close follow-up on release dates as per attrition/deposit commitments in contractConstantly update Group Coordinator on latest rooming list details/transfers/amenities/othersEnsure all technical procedures concerning takeover/update of groups is executed in S&CEnsure all administration and filing concerning takeover/pre/post event is executedEnsure accuracy of Daily/Weekly BEO Forecast/Weekly Group Forecast/Cover Sheets/BEO’sEnsure quick follow up and retrieval of updated event details e.g. room rate/peak room nights/nature of event/group/deadlines for rooming list/release rooms/depositsAccuracy in capturing, recording and dissemination of updated information/changes is vitalEnsure timely communication and distribution of all Group Cover Sheets and Banquet Event OrdersEnsure VIP procedures adhered with necessary Pre-Conference MeetingsEnsure ‘POP UP’ events/groups communication procedure addressedPresent during execution of event with formal handover to Banquet Operations/Front OfficeEnsure proper storage and recording of all event materials prior to and after eventEnsure necessary Indemnity undertaken pertaining to areas that may result in Hotel liabilityAdhere best practice procedures for Sales & Marketing and Catering IT systems e.g. FIDELIO S&C/FRONT OFFICERevenue & ProfitabilityAccountable for accuracy in S&C Weekly Group Forecast of definite groups vis a vis forecast error percentage.Responsible to engage upsellSolicit future business during post-even cycle for Sales CenterProactive involvement in any Hotel sales initiatives/promotionsDrive profitability with objective of cost savings in all logistics commitments involved in event planningAwareness of competitor product, packaging, pricing, customer profile and service qualityPeriodically initiate competitor shop calls/surveys or involve in Property diagnostic exerciseEnsure accuracy of teams Catering Month End Reports (CMER)Customer Service / Feedback & Product DevelopmentPresent during execution of event with formal handover to Banquet Operations / Front OfficeProactive in contribution towards suggestions for improvement of customer service or workflowEstablish a smooth communication channel with all internal and external guestsEncourage and obtain timely guest feedback with effective of communication to departments concernedCompile Weekly Event/Group FeedbackEnsure Meeting Planner Survey (MPS) issues to all organizersExercise empowerment and decision making in Service Recovery with recommendation for improvementCommitment to review, update, improve and instill creativity in productKeep abreast of technology and product knowledgeTrainingParticipate in daily 15 minutes training and assigned as champion for any formalized trainingAssociate SatisfactionMaintain sound and positive rapport with key sections; Sales Centre/Proactive Sales & Reservations and all other departments in HotelMaintain harmony in team spirit and morale in line with Pulse SurveyResponsible for development and training of coordinatorsOthersPerform any other duties and responsibilities as assigned accordingly. Job RequirementsDegree or Diploma or equivalent professional qualification, or previous experience in Event ManagementAbility to prioritise and plan workload efficiently, with a thorough and meticulous approach.Highly organised and self-motivated person who can efficiently and effectively manage a wide range of tasks and objectives.Ability to work well under pressure and priorities tasks, as directed as well as using own initiative.May require occasionally to work on weekend and odd-hours for events, roadshows.Able to start work anytime or within short notice period.

JOB SUMMARYAssist the Sous Chef in maintaining a smooth functioning Crossroads Buffet Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised. DUTIES AND RESPONSIBILITIESEssential Functions:Train and develop all hourly employees to their fullest potential for future manpower needs.Assist in maintaining budgeted food cost and labour cost.Monitor and help control energy consumption and develop an active energy conservation program.Develop a workable accident prevention program to make all associates aware of safety.Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.Promote inter-departmental co-operation and team work with all departments.Supervise all food production.Participate in develop A-La-Carte Menu, Buffet menu and 15 minutes training program.Ensure 39 points check list is being followed.Understand job descriptions list is being followed.The Junior Sous Chef in Sous Chef’s absence, will perform the duties as Sous Chef.Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.Job Duties:Help in Kitchen where needed in peak business periods.Ensure that all Buffet tables at the beginning and end of each shift are adequately set up or broken down for all meal periods.Constantly spot check food and quality service during all meal periods, to ensure that foods served meet out portion control and quality standard.Insure sanitation of all areas.Maintain all records as steak charts, roast meat charts and production charts, etc.Prepare payroll and progress reports.Help in kitchen and equipment maintenance.Conduct 15 minutes training.Take part in taste panels on a daily basis.Attend monthly kitchen meeting.Any other duties as may be assigned from time to time.JOB REQUIREMENTSStrong in leadershipMust be able to oversee a kitchenResponsible in daily operationGood interpersonal and communication skillsA good team playerminimum 5 years experience in similar capacityWe regret that only shortlisted applicants will be notified.

POSITION SUMMARY Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience. No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time. CRITICAL TASKSSafety and SecurityReport work related accidents, or other injuries immediately upon occurrence to manager/supervisor.Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.Complete appropriate safety training and certifications to perform work tasks.Policies and ProceduresProtect the privacy and security of guests and coworkers.Follow company and department policies and procedures.Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.Maintain confidentiality of proprietary materials and information.Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.Perform other reasonable job duties as requested by Supervisors.Guest RelationsAddress guests' service needs in a professional, positive, and timely manner.Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.Thank guests with genuine appreciation and provide a fond farewell.Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.Engage guests in conversation regarding their stay, property services, and area attractions/offerings.Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).Assist other employees to ensure proper coverage and prompt guest service.CommunicationSpeak to guests and co-workers using clear, appropriate and professional language.Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.Working with OthersSupport all co-workers and treat them with dignity and respect.Develop and maintain positive and productive working relationships with other employees and departments.Partner with and assist others to promote an environment of teamwork and achieve common goals.Quality Assurance/Quality ImprovementComply with quality assurance expectations and standards.Physical TasksRead and visually verify information in a variety of formats (e.g., small print).Stand, sit, or walk for an extended period of time or for an entire work shift.Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.Reach overhead and below the knees, including bending, twisting, pulling, and stooping.General Food and Beverage ServicesMaintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area.Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.Pick-up trays and clean tables as needed to ensure a clean dining area.Follow appropriate procedures for serving alcohol (e.g., TIPs (Training for Intervention Procedures), CARE (Control Alcohol Risks Effectively)).Thank every guest upon departure, invite them to return, and wish them a fond farewell.Retrieve and deliver food and beverage orders in a timely manner.Perform other reasonable duties as requested.Assists ManagementCommunicate with guests, other employees, or departments to ensure guest needs are met.ClosingComplete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.Beverage/Coffee CartInspect the cleanliness and presentation all china, glass, and silver prior to use.Prepare drink orders for guests according to specified recipes using measuring systems.Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.BanquetSet tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts with specified tools, wares and equipment according to company standards.Set up, operate, and troubleshoot audio-visual (AV), projection, lighting, and conferencing equipment, devices, and systems, ensuring all equipment is operational prior to use.Bus tables by removing and separating tableware, plateware, glassware, and flatware.Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.Break-down, remove, and secure AV equipment and related equipment, devices, and systems promptly following an event.Respond to and try to fulfill any special banquet event arrangements requested by guest.Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.Follow up on special banquet event arrangements requested by guest to ensure compliance.Assist and instruct guests/customers regarding proper usage and operation of AV equipment and Internet.Inspect the cleanliness and presentation all china, glass, and silver prior to use.In-Room DiningTake room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, up-selling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.Place and log call back for room service order within appropriate time frame to ensure guest satisfaction.Notify guests and management of delays in service delivery and record any issues or complaints via GXP system.Deliver VIP amenities and F&B orders to guest rooms and suites as per sequence of service and standard.Collect, clear and remove trays and trolleys from corridors and guest roomsCash/Bank HandlingRecord transaction in MICROS system at time of order.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.Steps of ServicePresent physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.Check in with guests to ensure satisfaction with each food course and/or beverages.Answer questions on menu selections, and check with kitchen staff whenever additional clarification is necessary.Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability. JOB REQUIREMENTSHigh school diploma or G.E.D. equivalent.Great conversational skills and teamwork-orientedPositive outlook and outgoing personalityPrevious serving experience is a big plus

JOB SUMMARY The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation. JOB DUTIES AND RESPONSIBILITIES Essential Functions:- Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations. - Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting. - Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods. - Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie. - Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program. - Ensure 39 points checklist is being followed. - Understand job descriptions of all associates. - Supervise and assist in total food production effort. - Assist in training and development of associates. - Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing. Job Duties:- Report all records as steak charts, roast meat charts, production charts, etc. - Ensure sanitation of all areas. - Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems. - Conduct 15 minutes training. - Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef. - Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net. - Maintain proper pars, maintain top quality freshness. - Ensure that all stations are properly cleaned at the end of each shift. - Any other duties may be assigned from time to time. JOB REQUIREMENTS - Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent - Minimum 3 years of working experience in the same capacity - Able to cope in a face paced environment - Good team player and team builder

JOB SUMMARYHe / She will be responsible for supervising, coaching and coordinating activities of the Food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager. DUTIES AND RESPONSIBILITIES1. Open and close shift in accordance with the manager’s checklists.2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.3. Supervise and coach all associates in accordance to Marriott training programme.4. To ensure enough staffing for the operation in all outlets.5. To ensure smooth operation in all areas.6. To ensure proper cashiering and billing procedures are adhered to.7. To help the assistant manager in generating all necessary micros reports for outlets.8. To supervise closing checklist for bartenders.9. To conduct opening inventory and closing inventory of wines.10. To ensure accuracy of associates’ float money stored in safe deposit box.11. Check and oversee cashiers’ closing duties and ensure accuracy.12. Ensure efficient scheduling and represent the outlets for all day to day operations.13. Responsible for updating Leaves / PH / MC of all associates daily.14. To conduct 15 minutes training to all associates on a daily basis.15. Maintain all S.O.P. and L.S.O.P.16. To conduct a proactive preventive maintenance inspection on a monthly basis.17. Promote inter-departmental relations through candid communications channels.18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.20. To take charge of assignment planning and schedule associates for their meal breaks.21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.22. Understand and teach empowerment principles to ensure guests’ satisfaction.23. To LEAD BY EXAMPLE and have a “hands on”approach to motivate our associates to excel.24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.26. Don’t expect, inspect.27. Be an aggressive Team player and have always “CAN DO ATTITUDE”28. Cash/Bank HandlingProcess 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.29. Any other duties as may be assigned from time to time. JOB REQUIREMENTS- Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent- At least 1 year of relevant supervisory experience- Good interpersonal & communication skills- Meticulous and attentive to details- Good team player and team builder

JOB SUMMARYHe / She will be responsible for supervising, coaching and co-ordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager. DUTIES AND RESPONSIBILITIESOpen and close shifts in accordance with the manager’s checklists.Train, maintain, and enforce all Marriott service standards through the use of used records, menus, and appropriate training and reference materials.Supervise and coach all associates in accordance with Marriott's training program.To ensure enough staffing for the operation.To ensure smooth operation in all areas.To ensure proper cashiering and billing procedures are adhered to.To help the assistant manager in generating all necessary micros reports for outlets.To supervise closing checklist for bartenders.To conduct opening inventory and closing inventory of wines.To ensure accuracy of associates’ float money stored in the safe deposit box.Check and oversee cashiers’ closing duties and ensure accuracy.Ensure efficient scheduling and represent the outlets for all day-to-day operations.Responsible for updating Leaves / PH / MC of all associates daily.To conduct 15 minutes training for all associates on a daily basis.Maintain all S.O.P. and L.S.O.P.To conduct a proactive preventive maintenance inspection on a monthly basis.Promote inter-departmental relations through candid communications channels.To keep managers informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress, and pass any information regarding the operations to the manager at all times.To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required, and to check on guest satisfaction on a regular basis.To take charge of assignment planning and schedule associates for their meal breaks.Check on the cleanliness of the restaurant area and side stations and do weekly inspections with the manager.Understand and teach empowerment principles to ensure guests’ satisfaction.To LEAD BY EXAMPLE and have a “hands-on” approach to motivate our associates to excel.Maintain fair consistent counseling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.Monitor hours, and staff overtime on a daily basis for restaurants as it relates to sales and profits.Don’t expect, inspect.Be an aggressive Team player and always “CAN DO ATTITUDE”Cash/Bank HandlingProcess 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, obtain change required for expected business level, and keep 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 the cleanliness of workstation at all times.Any other duties may be assigned from time to time. JOB REQUIREMENTSMinimum GCE 'O' levels and/or Diploma in Hotel ManagementAt least 1-2 years of relevant experience in a similar capacity.Good interpersonal and communication skills

"• Only SINGAPOREAN or PR may apply • Possess WSH (Construction) Level B • Possess own transportation preferably Ability to work odd hours, if needed" "• Provide training on safety and compliance to operation personnel • Conduct accident investigations and reviews • Works with Managers and ensure health and safety standards are adhered to and conduct random safety audit • Ensure employees maintain accurate environment and regulatory compliance "