Total 343 Manager level F&B / Tourism / Hospitality job vacancies in USA - New York - Pearl River

Interested?? Click Apply Now In addition to competitive rates of pay we offer:

• Heavily discounted Staff Room Rates at Malmaison, Hotel du Vin and Frasers Hospitality with rooms available from £65 per night.
• Discounted Friends and Family Room Rate with 50% off best available rate.
• 35% off your bill when you dine in our Brasseries and Bistros
• Fully funded Apprenticeship programmes that support you in developing your career
• High Street Discounts on a range of high street shops, experiences, holidays and much much more
• Cycle to work scheme – save up to 40% on a wide range of bikes
• Healthcare Cash Plans - dental, optical, medical and more available from £5 per month
• Referral schemes that pay up to £1500 (just for getting your mates jobs!)
• A decent uniform that doesn’t make you look like an extra from a 70s TV sitcom.
• We have a Wellness & National Campaign Days Calendar which promotes and encourages activities like – Pay Day Lunches/Treats, National Popcorn Day, Mental Health Awareness week and more
• We work with Wagestream giving instant access to your pay as it’s earnt. Wagestream is a tool for everyday life that lets you get paid your way by letting you track your wages in real time, stream up to 50% of the money you’re already earned, learn easy tips to manage your money better and save direct from your salary
• We also offer complimentary stays on your 1st, 3rd and 5th anniversary with Dinner, Bed & Breakfast
• We are a proud sponsor of The Brain Charity, helping people with all forms of neurological conditions to lead longer, healthier, happier lives.
• Employee Assistance Programme – free, confidential advice available 24/7 to you and your family

Plus on completing your probationary period you will be provided with:

• Private Medical Healthcare
• Bonus Plan based on clear and transparent KPI’s
• Critical Illness cover
• Life Assurance

Our Sustainability Goals:

• 100% of our electricity is generated using renewable energy with most of it coming from Wind Farms around the UK
• We recycle a minimum of 70% of the waste from our hotels. This target is achieved by everyone I the hotel focusing on the waste we produce and is championed by our Sustainability Council who work on project year round
• We have moved to a chemical free cleaning system in our bedrooms and public areas and an enzyme based eco-friendly system for our kitchens.
• Volunteer to work for sustainable charities 2 days per year on full pay instead of your normal workplace

Interested?? Click Apply Now

• Frasers Hospitality, Malmaison & Hotel Du Vin are an equal opportunities employer and welcome applications from all suitably qualified persons regardless of their race, sex, disability, religion/belief, sexual orientation or age.

Proud member of the Disability Confident employer scheme

Job Responsibilities

• Manage day to day restaurants & salons operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Job Specialisations

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven management experience in the Beauty & F&B industry
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented
• Possess strong knowledge of Beauty and F&B industry 's legal rules and guidelines
• In depth knowledge of diverse business functions and principles (beauty lifestyle especially salon, logistics, supply chain, customer service, etc)
• Working knowledge of data analysis and performance / operation metrics

Gold Moon SG Pte. Ltd. is a Joint Venture company from Hongkong, and operates multiple Korean F&B brands.

They are now in Singapore and we have two shops opened.

Job Description:

We are seeking a dedicated and enthusiastic Commis Chef to join our dynamic kitchen team in Singapore. As a Commis Chef, you will assist in the preparation and cooking of dishes under the guidance of senior chefs, ensuring the highest standards of food quality and presentation. Key responsibilities include:

• Assisting with the preparation and cooking of various dishes, following recipes and instructions from senior chefs.
• Maintaining cleanliness and organization in the kitchen, adhering to food safety and hygiene regulations.
• Assisting in the mise en place and ensuring all ingredients and equipment are ready for service.
• Learning and applying new cooking techniques and skills to enhance your culinary expertise.
• Supporting the team in managing inventory, including ordering and storing supplies efficiently.

Qualifications:

• Previous experience in a kitchen environment is an advantage but not required.
• Strong work ethic, willingness to learn, and ability to work efficiently in a fast-paced environment.
• Good communication skills and ability to work well within a team.
• Basic knowledge of food safety and hygiene practices.

Benefits:

• Competitive salary and opportunities for career growth.
• Comprehensive training and development programs.
• Dynamic work environment in a vibrant culinary scene.

If you are passionate about cooking and eager to start your culinary career in a thriving food culture, we encourage you to apply.

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Information Technology (IT) Department.

Reporting to the Director of Finance, your job responsibilities include, but not limited to:-

· Responsible for the development and management of the entire IT infrastructure in the Hotel.

· Review and enhance IT procedures, licensing and security policies,

· Participate in vendor selections, reviews and performance management of suppliers.

· Work with internal cross-functional teams on IT process enhancements and new project requirements.

· Provide technical IT leadership and overseeing support, maintenance, changes and upgrades to the relevant IT applications and solutions.

· Responsible for the performance and staff development in the IT department.

· Perform any other duties as many be assigned from time to time by the Management.

Requirements:

· Minimum Diploma or Degree in Computer Studies/Information Systems

· Minimum 5 years of IT experience in the hotel industry

· Hands-on knowledge in hotel business applications such as Opera PMS, S&C, Materials Control, SAP and POS

· A self-driven and strong team player with the ability to work independently

· Meticulous and organised

· Strong project and time management skills

· Possess good interpersonal and communication skills

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Job Description

Responsible for all operational aspects of the hotel including proper discipline in all departments to ensure all our guests are getting the best service at all times.

KEY RESPONSIBILITIES:

• Be aware at all times as to the condition of the house, particularly relating to the number of rooms available and occupied and ensure this information is current and accurate.

• Observing and directing personnel when necessary on the following:

- Allocating and processing of guest rooms

- Meeting and escorting VIP guests

- Giving general information, assistance to guests

• Monitoring of D/M Log Books for special requests, instructions and information recorded and action taken or to be taken.

• Conduct Room Inspections with particular emphasis on cleanliness and standard set up.

• Carry out site inspection of other hotel areas regularly.

• Liaise regularly with Housekeeping Department regarding all special requests, full house situations and for general problem solving.

• Effectively handle all guest complaints with tact and diplomacy.

• Manage and maximize occupancy, revenue and average rate while maintaining high service standards via the upselling programs within the department.

• Ensure that the guest registration, checkout, and mail services are handled efficiently, promptly and courteously in accordance with the hotel’s policy and procedures.

• Ensure compliance with legislated health and safety requirements within the workplace and be familiar with the emergency procedures on fire prevention, fire drill, guest accidents, associate accidents, bomb threat suspicious parcel, procedures on serious crime occurrence, death of a guest, stalled elevators, power failure and any other emergencies.

• Ensure sufficient staffing levels are in place to cover all absence and holiday dates.
• Ensure sufficient stock levels of consumables and chemical products are controlled.
• Highlight staff training needs and carryout where necessary
• To liaise with customers and staff for the purpose of giving and receiving feedback.
• To ensure working areas are free from slips, trips and fall hazards and that all Health & Safety requirements are met
• Ensure all housekeeping equipment is in good working order and report any faults, maintain an inventory of equipment.

Responsible for supporting the EAM, Sales & Marketing / Director of Catering in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Assist in the development of clientele based on existing accounts.

• Solicit for new accounts from existing or/ and new market segments to enlarge business opportunities

• Establish a regular call pattern for meeting with principles of target markets.

• Follow up on business leads to maintain a good business conversion rate

• Negotiate on good rates with customers so as to maintain a high average check

• Keep good relations with customers for repeat business

• Maintain regular contact with the Marriott Global Sales Offices and where appropriate submit sales leads within the Marriott network.

• Forecast, analyse and report Sales and Profit results.

• Participate in preparation and planning of the Annual Operating Plan, Departmental Objectives and other costs related to the Annual Budget.

• Meet and exceed monthly, quarterly and annual sales budget

• Provide administrative support to Director of Catering in the absence of Sales Agent

• Participation in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Participate in networking events within the hotel, the industry and customer organisations as necessary.

• Develop and promote festive and seasonal events

• Prepare weekly, monthly, quarterly and annual reports as required.

• Provide proper documentation for clear administration

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new account and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Catering in developing strategic sales plans, detailing sales distribution plans, trade shows and other promotional opportunities in order to meet the hotels overall strategic plan.

• Establish an understanding for Marriott policy and procedures. Develop and maintain a good working with all GSO’s and actively sources Team Hot leads for other Marriott properties.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Catering.

• Maintain regular contact with key contacts in the appropriate market segments including site inspections and sales calls.

Responsible for supporting the EAM, Sales & Marketing / Director of Sales in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Establish a regular call pattern for meeting with principals of target markets.

• Forecast, analyse and report individual sales results.

• Participate in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Prepare weekly, monthly, quarterly and annual reports as required.

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new accounts and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Sales in developing and implementing strategic sales plans, applicable to market segments under their responsibilities.

• Develop and maintain a good working relationship with all Marriott International Sales Offices and leverage on networking with staff and clients from other Starwood properties and submit sales leads within the Marriott network.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Sales

• Maintain regular contact including site inspections and sales calls with key contacts in the appropriate market segments.

Job Descriptions

• Oversee hotel telephone operations, including staffing, scheduling, and performance management.
• Train, mentor, and evaluate telephone operators to ensure high standards of customer service.
• Develop and implement procedures and best practices to improve efficiency and guest satisfaction.
• Monitor call metrics and analyze data to identify trends, areas for improvement, and opportunities for increased performance.
• Handle escalated guest issues and complex reservations, providing effective solutions and maintaining positive guest relations.
• Collaborate with other hotel departments to ensure smooth coordination and information flow.

Requirements

• Proven experience in a call center management role, preferably within the hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and problem-solving abilities.
• Able to work rotating shifts, weekends and public holidays

The Assistant/Restaurant Manager, Entrepôt oversees and leads all activities within the assigned property to the highest level. He or she will be responsible for leading and directing the restaurant operations to ensure that the guest experience, food and beverage quality and departmental revenue and profit goals meet its highest standard. He or she will also ensure adherence to federal, state and local regulations concerning health, safety, and other compliance requirements, as well as brand standards and local policies and procedures. He or she will report directly to the Acting Manager, F&B Service.

The job responsibilities include the following:

• To oversee operations, ensuring that guest satisfaction is monitored and where appropriate, rectified throughout their experience.
• Detailed knowledge of the full bar menu, and able to give comprehensive descriptions of all products.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy
• Ensure proper scheduling of staff and administration of human resource records.
• Establish relationships with suppliers and constantly research on new suppliers to ensure competitive sourcing.
• Assist in the management and organization of inventories. Conduct of inventory spot checks where necessary.
• Display good supervisory skills with ability to assign and delegate duties among staffs.
• Manage customer complaints to build brand loyalty.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.

Requirements:

The candidate should possess the following:

• Diploma in Food and Beverage, Hotel Operations or other related fields, with at least 4 years of related and managerial experience.
• Pre-opening experience for Food and Beverage outlets across various concepts and operations and possess banquet operations experience.
• Experience in menu planning and menu engineering.
• Excellent spoken and written English.
• Strong interpersonal skills and communication skills, and experience in managing large complex teams.
• Creative food and beverage professional with a can-do attitude and always keen to elevate and redefine the food and beverage offerings under his or her charge.
• Confident and meticulous.
• Ability to work independently and in teams.
• Excellent time management and organisational skills.

Job Description

1. Schedule planning

2. Supplier ordering

3. Cost of Goods Control and stock planning

4. Customer Service.

5. Trouble shooting of people, equipment and products related matter.

Requirements

1. Able to communicate in English.

2. Able to work on weekend (Sat & Sun) and flexible in day or night shift.

3. Cheerful personality and passionate in F&B industry.

4. Able to work under pressure and fast pace environments.

5. Excel in People Relationship.

6. Basic knowledge in Power Point, Microsft Office Word and Excel.

Working Hours: 5 days office hours

Salary: Up to $6K

Job Scope:

• Ensure that all Hospitality policies are implemented
• Build meaningful and professional relationships with residents and family members
• Ensure that all Household are equipped with clean linens
• Ensure that all Household are equipped with kitchen items
• Ensure that family members are updated on the residents well- being in terms of activities, outdoors events etc.
• Support the operation team in maintaining key relationships, by promoting relevant services to new/ existing residents
• Handle complaints when necessary
• Conduct essential hospitality training for Care Staffs
• Supervise and evaluate Care Staff service delivery
• Ensure all records are kept properly and consistently
• Prepare reports for Head, Hospitality review

Job Requirements:

• Min. 3-4 years experience in hospitality industry
• Preferably handled a team before
• Keen to enter healthcare industry

For interested applicants, please send your updated resume to: melissa@recruitexpress.com.sg
All candidates’ information will be treated with the strictest confidence
Melissa Zhang Zhiqi (Mezzo)
R2197564
Recruit Express Pte Ltd
99C4599