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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Bachmann Japanese Restaurant Pte Ltd

Job Description

·     Overall Kitchen Management

·        Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.

·        Exercise independent judgment to ensure smooth and efficient kitchen workflow.

·     Supervision and Control of Kitchen Staff

·        Supervise, lead, and deploy all kitchen staff.

·        Prepare kitchen duty rosters and manage manpower planning.

·        Ensure staff discipline ,productivity, and compliance with company policies and SOPs.

·     Authority in Recruitment and HR Matters

·        Conduct interviews and recommend hiring of kitchen staff.

·        Provide induction training, on-the-job training, and skills upgrading for staff.

·        Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.

·     Food Quality, Safety, and Compliance

·        Oversee food preparation and production to ensure company quality standards are met.

·        Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.

·     Inventory, Cost, and Supplier Management

·        Manage inventory control, food usage, and minimise wastage.

·        Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.

·        Be accountable for kitchen cost control and stock management.

·     Equipment and Maintenance

·        Oversee the proper use, maintenance, and repair of kitchen equipment.

·     Administrative and Reporting Duties

·        Conduct stock takes, scheduling, and reporting of kitchen performance.

·        Report kitchen operations and issues to the Area Manager.

·     Safety Enforcement

·        Ensure all kitchen staff comply with workplace safety and company safety SOP.

·     Ad-hoc Managerial Duties

·        Assist other outlets when required.

Perform any other managerial duties as assigned by Management

LONG BEACH @ DEMPSEY

Job Description

CHINESE RESTAURANT

Proficient in various local seafood dishes.

To create menu items, recipes and develop dishes.

Cooking and barbecue and preparing high quality dishes.

Ensure quality control and presentation of the dishes.

Ensure food is stored, prepared and presented in a safe and hygiene manner.

Ensure smooth operations and allocations of duties within the kitchen.

Maintain cleanliness and the hygiene of the kitchen.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

KEMING (TAMPINES) PTE. LTD.

Job Description

Job Description

Lead and guide the sales team to achieve targets and meet sales goals

• Monitor and analyse sales performance, providing feedback and implementing improvement strategies
• Develop and implement effective sales and promotional activities
• Develop and maintain strong customer relationships to drive repeat business
• Collaborate with the management team to set sales targets and contribute to overall business goals
• Ensure compliance with company policies, procedures, and ethical standards
• Resolve customer complaints or issues in a professional and timely manner
• Conduct regular team meetings to communicate goals, updates, and sales strategies

Job Qualification

• Minimum O Level
• Relevant experience as a Sales Supervisor or similar role in the hospitality or F&B industry
• Good communication and team management skills
• Ability to analyze data and make informed decisions to drive sales performance
• Results-oriented with a focus on customer satisfaction
• Flexibility to work varying shifts, including weekends and holidays

KEMING (TAMPINES) PTE. LTD.

Job Description

Job Description

• Stock taking, keeping track of equipments and place orders, as needed
• Manage vendors' contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep records of daily, weekly and monthly costs and revenues
• Arrange for new employees' proper onboarding (scheduling trainings
• and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests' feedback and recommend improvements to our menus
• Assist with daily operations

Job Qualification

• Minimum O Level
• Relevant experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Good communication and team management skills
• Able to work on holidays, weekends

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

POCKET ROCKET CO., LTD.

Job Description

What you'll be doing

• Oversee and coordinate the daily operations of the front-of-house team.

• Ensure efficient and seamless guest service by providing guidance, training and support to the team

• Assist in managing staff schedules, allocating tasks and ensuring adequate staffing levels

• Liaise with the bar and kitchen team to ensure timely and accurate order fulfilment

• Address customer inquiries and complaints in a professional and timely manner

• Maintain a clean, organized and well-stocked front-of-house area

• Contribute to the development and implementation of new service initiatives and procedures

• Assist in the onboarding and training of new front-of-house staff

What we're looking for

• Minimum 2 years' experience in a similar Floor Team Leader or supervisory role within the hospitality industry

• Strong leadership and communication skills, with the ability to motivate and inspire a team

• Excellent customer service orientation and problem-solving abilities

• Proficient in cash handling and inventory management

• Adaptable and able to work well under pressure in a fast-paced environment

• Thorough knowledge of food and beverage service standards and procedures

• Passion for the hospitality industry and a commitment to delivering an exceptional dining experience

• Work Location: Fatboy Izakaya Ekamai (BTS Ekamai 550 M.)

Employee Benefits:

• Working days: 5 days/week

• Meal Allowance

• Social Security

• Group Accident Insurance

• Provident Fund

• Birthday Leave

• Employee Meal Discount

• Annual Leave and Public Holidays ()

About us

POCKET ROCKET CO., LTD. is a leading hospitality group known for its innovative and trendy dining concepts. With a growing portfolio of successful restaurants and bars across Bangkok (Fatboy Izakaya, Somsak and Kim Jeong Grill), we are committed to delivering exceptional food and service to our guests. Our mission is to create a dynamic and inclusive workplace that empowers our employees to thrive and contribute to our continued success.

If you are passionate about the hospitality industry and eager to join a talented and ambitious team, we encourage you to apply for this exciting opportunity. Apply now to become our next Floor Team Leader at POCKET ROCKET CO., LTD.

Destination Hospitality Management

Job Description

Overview
Lead a high-energy, experience-driven hostel operation. You’ll own the full guest journey, drive revenue through events and bar operations, and build a culture that thrives in fast-paced, social environments.

Locations: Chiang Mai, Bangkok, Phuket, Krabi, Phi Phi Island, Koh Phanan and Koh Tao

Key Responsibilities

• Oversee all departments: Barception (bar + reception), housekeeping, and kitchen

• Design and execute high-impact events, parties, and activations that drive occupancy and revenue

• Manage daily operations, staffing, scheduling, and performance across teams

• Own P&L: control costs, maximize bar/event revenue, and hit financial targets

• Build and maintain a strong guest experience culture with high review scores

• Ensure compliance with safety, hygiene, and licensing standards

• Develop partnerships (DJs, promoters, tour operators) to enhance the hostel vibe

Requirements

• Proven experience in hostel, bar, or hospitality management

• Strong background in events management and creating social experiences

• Thrives in fast-paced, high-volume environments

• Hands-on leader with strong operational and people management skills

• Commercial mindset with experience managing budgets and revenue streams

Success Profile
Energetic operator who can run the business end-to-end while creating a vibrant, social atmosphere that keeps guests engaged and returning.

Le Méridien Phuket Mai Khao Beach Resort

Job Description

Destination Hospitality Management

Job Description

Role Overview

The Resort Manager is the second-in-command to the Hostel General Manager, responsible for overseeing the day-to-day operations of the property while ensuring exceptional guest experiences, operational efficiency, and team performance. This hands-on leadership role manages Barception, Housekeeping, Kitchen, and Events, and assumes full responsibility for the property in the General Manager's absence.

Locations: Chiang Mai, Bangkok, Phuket, Krabi, Phi Phi, Koh Phangan & Koh Tao

Key Responsibilities

• Support the General Manager in the overall operation of the resort/hostel.

• Oversee daily operations across Barception, Housekeeping, Kitchen, and Maintenance.

• Lead, coach, and develop department supervisors and operational teams.

• Ensure exceptional guest service and maintain high online review scores.

• Coordinate and support social events, entertainment, and guest activities.

• Monitor operational costs, staffing, inventory, and departmental performance.

• Ensure compliance with company standards, health & safety, and local regulations.

Qualifications

• 3–5 years of leadership experience in hostels, hotels, resorts, bars, or lifestyle hospitality.

• Strong operational knowledge of Front Office, Housekeeping, and Food & Beverage.

• Experience managing fast-paced, high-volume hospitality operations.

• Excellent leadership, communication, and problem-solving skills.

• Passion for hospitality, guest experience, and team development.

• Fluent English; additional languages are an advantage.

What We're Looking For

A hands-on leader who thrives in energetic hospitality environments, enjoys developing teams, and can balance operational excellence with creating memorable guest experiences. This role is an excellent opportunity for someone aspiring to become a General Manager in the future.

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

Leading Nation HK Limited

Leading Nation

Job Description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.

Company Website: www.leadingnation.com 

We are looking for a Bar Manager to lead one of our speakeasy-style bars in Hong Kong: bold, intimate, and unforgettable. As Bar Manager, you’ll be responsible for the bar’s daily operations, beverage quality, team performance, and guest experience—ensuring every night feels like a scene from a secret chapter in Hong Kong.

Key Responsibilities:

• Lead and manage day-to-day bar operations with a high standard of execution 

• Drive cocktail quality, menu consistency, and bar presentation 

• Train, schedule, and coach the team to deliver world-class service 

• Manage inventory, stock control, and supplier relationships to reduce waste 

• Maintain a clean, compliant, and organized bar environment 

• Create and refine signature cocktails aligned with our speakeasy identity 

• Support events, private bookings, and high-volume service days 

• Uphold our brand voice: discreet, attentive, and confidently stylish

Qualifications:

• Prior experience as Bar Manager / Senior Bartender / Lead Bartender (or equivalent) 

• Strong knowledge of classic cocktails, spirits, and contemporary mixology 

• Leadership ability: calm under pressure, standards-driven, team-first 

• Excellent guest service mindset and attention to detail 

• Ability to manage inventory and execution without compromising quality 

• Experience working in premium bars, lounges, or speakeasy concepts is a plus 

• Fluent communication (English; additional languages beneficial)
  

What we Offer:

• 8 Days Off per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

Pirata LC Limited

Job Description

We're now looking for an energetic and focused Head Chef for Spanish cuisine to join Pirata Group.

You will be supporting the Executive Chef in running the kitchen and you will manage all aspects of the kitchen operations, ensure the team is well trained and motivated, and that food is prepared to the group’s high standards.

Fast track your career progression, join an internationally diverse work environment, learn about incredible dishes, and develop as a chef and leader.

Duties & Responsibilities

• Manage, mentor, and motivate the team

• Maintain cuisine standards

• Develop new dishes

• Order, maintain, and optimise stock levels to ensure both smooth operations and controlled cost of goods

• Ensure kitchen flow, order and cleanliness

Requirements

• At least 2 years experience as a Head Chef in a highly reputable restaurant

• Proven people management skills

• Positive attitude with a teamwork mindset

• Fluency in English is a must, other languages are advantageous

• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

Benefits

• 50% discount at all our restaurants

• Guaranteed monthly incentive bonus – the teams make our venues successful and are rewarded in line with its performance!

• Cash and credit card tips

• Medical insurance

• Referral bonus

Discover more about us: https://piratagroup.hk/our-story/

Trip.com Group

About Trip.com Group

Job Description

True Fame Ventures Limited

LPM Restaurant & Bar is a global brand with operations in vibrant and dynamic cities around the world: London, Dubai, Miami, Abu Dhabi, Hong-Kong and now Riyadh.

Job Description

Ramada Hong Kong Grand View

Job Description

Kowloon Shangri-La, Hong Kong

Headquartered in Hong Kong SAR, the Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Job Description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As an Executive Pastry Chef, you will lead the Pastry Kitchen operation to deliver exceptional pastry and bakery experiences through creativity, operational excellence and the highest culinary standards.

 Key Responsibilities

• Lead and oversee all daily operations of the Pastry Kitchen, ensuring smooth and efficient production for restaurants, banquets and special events

• Ensure the highest standards in pastry and bakery quality, taste, presentation, portion control and food consistency across all outlets

• Develop and introduce innovative pastry, bakery and dessert offerings in line with market trends, seasonal promotions and guest expectations

• Coordinate closely with Culinary, Restaurant, Banquet, Stewarding and Purchasing teams to ensure effective operations and quality control

• Monitor food freshness, inventory, requisitions, food cost and wastage control to achieve operational and financial objectives

• Maintain strict hygiene, sanitation and food safety standards in accordance with HACCP and hotel policies, including proper maintenance and cleanliness of kitchen equipment and facilities

• Conduct regular food tasting sessions, operational inspections and departmental briefings to ensure service excellence and operational readiness

• Lead, coach and develop the Pastry team through on-the-job training, performance management, succession planning and colleague engagement initiatives

• Support the Executive Chef in business planning, menu development, staffing management and continuous enhancement of the overall guest dining experience

•  Engage in regular meetings with Marketing Communications Team on new menu / festival items

 About You

• Minimum of 10 years of pastry experience in international luxury hotels, with at least 2 years of experience in a similar Executive Pastry Chef capacity

• Strong expertise in pastry, bakery and dessert production with creativity, attention to detail and knowledge of current market trends

• Solid knowledge of HACCP, food hygiene, sanitation standards, food safety procedures and kitchen operations management

• Strong understanding of food cost control, budgeting, inventory management and operational efficiency

• Excellent leadership, communication and interpersonal skills with the ability to lead and motivate the pastry & bakery team

• Well versed in computer application, system and email correspondence

• Good command in spoken and written English and Chinese

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.

• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.

• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.

• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
  

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: (85•) •••• •815

Email: coe•••••@shangri-la.com

Website: https://www.shangri-la.com/

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

Curate Kitchen Pte. Ltd.

Job Description

Role Overview
The Sous Chef plays a key role in ensuring smooth daily kitchen operations. Working closely with the Head Chef, you will support menu execution, maintain high food quality standards, and help manage kitchen staff and inventory.

Key Responsibilities

• Assist in the preparation and design of food and beverage menus
• Produce high-quality dishes with attention to presentation and taste
• Ensure the kitchen operates efficiently and meets quality standards
• Step in for the Head Chef in planning and directing food preparation when required
• Resolve kitchen issues proactively and handle high-pressure situations effectively
• Manage, train, and schedule kitchen staff; monitor and evaluate performance
• Order and manage inventory to ensure adequate stock levels
• Maintain cleanliness, organization, and compliance with food safety standards
• Foster a positive and professional working environment

Requirements & Skills

• 2–3 years of proven experience as a Sous Chef or Line Cook
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures
• Demonstrated ability in kitchen and team management
• Ability to work efficiently under pressure and solve problems quickly
• Familiarity with industry best practices and food safety standards

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

• Work closely with the Assistant Manager and provide courteous services to guests. Respond efficiently and tactfully to guests' complaints, requests and inquiries.
• Provide courteous and efficient service, striving to fulfill each guests' request whenever possible. Ensure all telephone calls are promptly handled within three rings.
• Handle cashiering functions and adhere to the residence's Standard Policies & Procedure.
• Maintain good guest relations with in-house guests at all times, projecting a courteous and hospitable attitude.
• Possess a good understanding of all hotel room types, rates, and availability, and identify upselling opportunities, enhancing guest experience while optimising room revenue.
• Take ownership of problems and promptly handle guest complaints according to established procedures. Report to the supervisor for further follow-up when necessary and submit glitch reports as necessary.
• Ensure guest room security, emergency, and fire procedures are followed, and encourage the use of Safe Deposit boxes (El-Safe) while adhering to related policies & procedures.
• Acquire knowledge of hotel facilities, functions, major city attractions, and events to provide accurate information to guests upon request. Maintain a professional, courteous working relationship, and ensure effective communication with all hotel personnel.
• Maintain a well-groomed appearance and a tidy work area, upholding the highest standard of personal grooming.

• Minimum Diploma in Hospitality, Tourism, or related field.
• Prior experience in Front Office or Guest Services preferred.
• Strong communication and problem-solving skills to handle guest enquiries and feedback effectively.
• Leadership qualities with the ability to guide and support team members.
• Well-groomed and professional in appearance and conduct.
• Willing to work rotating shifts, weekends, and public holidays.

• Village Hotel Changi
• Village Hotel Albert Court
• Village Hotel Katong

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

This role is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

• Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.
• Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members' conduct and job performance and to project a positive corporate image to guests.
• Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.
• Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs' arrival.
• Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.
• Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues
• Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.
• Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.
• Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.
• Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

• Minimum Diploma in Hospitality, Tourism, or related field.
• At least 2-3 years of Front Office or supervisory experience in the hotel industry.
• Proficient in Opera PMS or other hotel management systems.
• Hospitality certifications (e.g., CERT, service excellence, leadership, or operations) are an advantage.
• Strong leadership, communication, and problem-solving skills.
• Service-oriented with the ability to handle guest feedback and operational issues effectively.
• Well-groomed and professional in appearance and demeanor.
• Willing to work rotating shifts, weekends, and public holidays.

ABDUL ASIF PTE. LTD.

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

GOLDEN BEEWORKS PTE. LTD.

Jollibee’s growth is due to its delicious menu line-up – like its superior-tasting Chickenjoy, mouth-watering burgers and deliciously satisfying Jollibee Spaghetti -ably complemented with creative marketing programs, and efficient manufacturing and logistics facilities. It is made possible by well-trained teams that work in a culture of integrity and humility, fun and family-like. Every Jollibee outlet welcomes customers with a clean and warm in-store environment and friendly and efficient service.

Job Description

Job Description

• Ensure the service level is achieved and exceed our guest expectation through friendliness services and provide clean and comfort dining experience

• Supervise/ In charge of the restaurant daily cash handling and security process

• Ensuring sufficient inventory maintained for operations

• Training new staff to be familiar with company SOP

• Take charge of restaurant’s recruitment, training and operations needs are fulfilled

Requirements:

• Passionate about F&B.

• 3-5 experience required as a Restaurant Supervisor / Assistant Restaurant Manager

• Driven and willing to learn.

• Able to work in a fast-paced environment.

• Able to commit 3 rotational shifts, weekends and public holidays.

• Preferably prior experience in QSR environment

• Singaporeans may apply

Benefits:

• AWS

• Staff meal

• Medical insurance

• 14 days Annual Leave

• 14 days Medical Leave

• Incentives provided

• Encashment provided
  

Jigger & Pony Pte Ltd

Jigger & Pony Group was started as one eponymous bar in 2012 and has now grown to five venues that have gained international awards and helped solidify Singapore’s place as one of the most exciting cocktail cities on the planet. Drinking or eating in one of our venues has marked one as both cool and discerning and working at one has become a badge of honour for hospitality professionals. Few companies in Asia are as forward thinking nor as admired and we are only just getting started…

Job Description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list

• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)

• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics

• Live Twice – Cocktail bar inspired by mid-century modern Japan

• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District

• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

• BOP - Korean cocktail dining bar in Tanjong Pagar
  

Key Responsibilities

Leadership & Culture

·       Lead, inspire, and develop a high-performing FOH and bar team, fostering a positive and collaborative team culture

·       Champion the Group’s values by setting clear expectations, reinforcing standards, and building accountability

·       Actively manage the talent pipeline through hiring, coaching, and succession planning

·       Train and guide the team to deliver “wow” experiences with genuine warmth and a human touch

·       Design and implement structured training programmes for all service staff

·       Ensure strong product knowledge across food and beverage, aligned with brand storytelling

·       Continuously elevate service standards through coaching and on-the-floor leadership

Operations & Guest Experience

·       Oversee daily operations to ensure a consistently high standard of service, cleanliness, and organisation

·       Develop and maintain SOPs, ensuring service excellence while allowing for authentic, personalised hospitality

·       Lead team to handle guest feedback and resolve issues with care, ensuring every guest leaves with a memorable experience

·       Work closely with the Chef de Cuisine to ensure seamless alignment between kitchen and front-of-house operations

·       Provide operational input on menu development

·       Regularly review operational workflows and recommend improvements based on data and observation

Events & Revenue Growth

·       Support and drive the venue’s events business, ensuring smooth execution of both corporate and private events

·       Identify opportunities to grow revenue through service, programming, and guest engagement

·       Plan and execute initiatives such as menu changes, activations, and collaborations in line with brand strategy

Commercial & Financial Management

·       Own venue performance by managing revenue, labour, and cost controls in line with defined KPIs

·       Set and monitor budgets, ensuring sustainable profitability

·       Maintain strong inventory and cost control practices to minimise wastage

·       Analyse business performance using data and insights, and take decisive action to improve results

Requirements

·       Proven leadership experience in a high-volume, quality-driven restaurant 

·       Passion for hospitality, with a natural ability to connect with guests and team members

·       Strong commercial acumen with the ability to manage performance and drive results

·       Analytical, proactive, and solutions-oriented mindset

·       Strong communication skills and ability to collaborate across teams

·       Organised, detail-oriented, and able to thrive in a fast-paced environment

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

Main Duties and Key Responsibilities:

• Plan, organize, and supervise all banquet food production activities.
• Ensure timely preparation and delivery of food for weddings, conferences, social functions, and special events.
• Coordinate closely with the Banquet Sales and Operations teams to execute event requirements accurately.
• Attend banquet event briefings and ensure culinary readiness for all functions.
• Monitor food quality, taste, presentation, portion control, and consistency.
• Supervise and train kitchen staff to achieve operational excellence.
• Prepare duty rosters and allocate manpower according to event requirements.
• Ensure proper mise-en-place is completed before each event.
• Maintain cleanliness and organization of all banquet kitchen areas.
• Assist in menu creation, costing, and seasonal menu development.
• Monitor food costs and implement measures to minimize wastage and spoilage.
• Ensure proper ordering, receiving, storage, and stock rotation of food products.
• Conduct regular inventory checks and stock control exercises.
• Recommend improvements to banquet menus and food presentation.
• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
• Should possess basic computer skills.

GRAND IMPERIAL HOTEL PTE. LIMITED

Job Description

You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

Here’s what you’ll do during a typical day:

·      Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation

·      Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of Head Chef to ensure smooth and efficient operations

·      Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination

·      Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation

·      Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets

·      Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment 

·      Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications:

·      Highschool graduate with at least 3 years of experience in a hotel setting.

·      At least 1 year as a Demi Chef de Partie or equivalent. Technical culinary education preferred.

·      Proficient in International cuisine, with expertise in various cooking techniques

·      Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

·      Posses WSQ Food Safety Level 1 certification.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Ensure that all designated action points from briefings/meetings are being followed by the individuals concerned.

· Guide the entire team in decision-making and judgement.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Ensure disciplinary and grievance procedures are properly adhered to and followed.

· Handle customer comments and complaints and take swift corrective action after consultation with the Chef de cuisine & Leadership Team.

· Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Chef de cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, right volumes, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens.

· Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.

· Conduct weekly inspections of his/her kitchen with minuted follow-ups.

· Plan co-ordinate and supervise all menu implementations in a timely manner.

· Assist in the preparation and control of daily and weekly market lists.

· Create and develop new dishes and recipes by keeping up with the latest market trends.

· Constantly strive to improve kitchen operating procedures.

· Be partially responsible for the labour budget of the kitchen department.

· Propose and initiate when approved, new services and products for our guests.

· Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

· Perform any other reasonable duties as required by the department head from time to time.

· Continuously look at market trends, innovate and create accordingly.

· Be very flexible and open to requests and changes.

· Comply with all hygiene standards required and have necessary training with staff.

· Ensure maximum compliance to all FSS Policy & Procedure.

· To strive for improvement through daily training and continuous updating.

· To comply with the relevant hotel grooming standard and ensure proper standard is followed by all subordinates

· To comply with all safety and security regulations.

· Strictly adhere to all Policy & Procedure existing in the hotel.

· Perform any other reasonable duties as required by the department head from time to time.

Requirements:

· Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

· Working knowledge of recipe costing process.

· Knowledge of catering from menus to runners to set-up and breakdown procedures.

· Possesses knowledge of sanitation standards. Serv Saf certified.

· Demonstrates teamwork and customer service focus.

· Demonstrates excellent communication skills.

· Knowledge of food inventory

PSGourmet Pte Ltd

Over the last 20 years, PS.Cafe Group has developed an iconic style and culture unique to modern Singapore. We have become known for casual, friendly, yet professional service, great food and ambience… a true urban escape.

Job Description

This role will be responsible for maintenance and enhancement of guests’ services through training, coaching and mentoring subordinates. To organize and evaluate service and delivery systems, procedures and processes and make recommendations for continuous improvement. 

DUTIES & RESPONSIBILITIES

• Assist the Manager in running a smooth, efficient, and productive shift

• Assist the Manager in handling guests queries and feedbacks

• Responsible for cash management of the POS

• Train, coach, mentor, and supervise a team of service crews in delivery of excellent guest experience

• Ensures prompt, efficient, friendly and accurate service

• Lead by example and providing timely feedback on areas of opportunities

• Promote good teamwork to achieve set goals/targets

• Ensure adherence of food safety, sanitation and hygiene requirements and practices

• Ensure equipment and stations’ maintenance schedule is executed accordingly

• Delegates and/or perform assigned tasks in an efficient and timely manner

• Follow up and adheres to Company policies and procedures accordingly 

• Attends meetings as requested

• Accept additional duties and responsibilities as assigned by Supervisor

 KNOWLEDGE AND SKILL REQUIREMENTS

• Minimum GCE “N” Level and above

• At least 2-3 years relevant experience (preferable in a similar capacity)

• Friendly personality and service oriented

• Hardworking with a positive attitude

• Ability to work well in a team environment

• Good communication and interpersonal skills

• Ability to thrive in a fast-paced and highly energized working environment

• 5 days’ work week; able to perform rotating shift duty including weekends and Public Holidays

Deen Prata House

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for an experienced Restaurant Manager to lead the daily operations of our authentic Italian restaurant. The successful candidate will be responsible for operational excellence, financial performance, team leadership, customer satisfaction, and ensuring that the restaurant consistently delivers an exceptional dining experience.

• Manage all aspects of daily restaurant operations to achieve operational and financial targets.
• Lead, supervise, recruit, train, and develop front-of-house staff.
• Ensure exceptional customer service and maintain high standards of hospitality.
• Manage staffing schedules, manpower planning, and employee performance.
• Monitor sales, labour costs, operating expenses, and profitability.
• Develop and implement strategies to improve operational efficiency and guest satisfaction.
• Ensure compliance with Singapore food safety regulations, licensing requirements, and workplace safety standards.
• Manage inventory, purchasing, supplier relationships, and stock control.
• Collaborate with the Head Chef on menu launches, promotions, and special events.
• Prepare operational reports and recommend improvements to senior management.
• Address customer concerns professionally and implement service recovery measures where necessary.

• Diploma or Degree in Hospitality Management, or a related field preferred.
• Minimum 5 years of restaurant management experience, including at least 2 years as a Restaurant Manager or equivalent leadership role.
• Strong leadership, communication, and people management skills.
• Proven experience in budgeting, cost control, and operational management.
• Excellent customer relationship and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple priorities.

SOLO RISTORANTE PTE. LTD.

Job Description

We are seeking a dedicated and customer-focused Assistant Restaurant Manager to support the daily operations of our authentic Italian restaurant. The successful candidate will assist in managing front-of-house operations, supervising service staff, ensuring excellent customer service, and maintaining operational standards while supporting the Restaurant Manager in achieving business objectives.

• Assist the Restaurant Manager in overseeing the daily restaurant operations.
• Supervise front-of-house staff to ensure efficient and professional service.
• Monitor customer satisfaction and promptly resolve customer feedback and service issues.
• Coordinate staff scheduling, attendance, and daily work assignments.
• Train and mentor service staff on customer service standards and restaurant procedures.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Monitor inventory levels and coordinate ordering of restaurant supplies.
• Support the implementation of promotions, special events, and seasonal menus.
• Assist in monitoring sales performance, operating costs, and productivity.
• Ensure cleanliness, presentation, and overall dining environment meet company standards.

• Minimum 2-3 years of experience in restaurant or hospitality operations, including at least 1 year in a supervisory role in an Italian restaurant or related.
• Strong customer service and interpersonal skills.
• Ability to supervise and motivate a service team.
• Good organisational and problem-solving abilities.

RESTAURANT ZEN PTE. LTD.

The Frantzén Group has grown from just one small restaurant into several different restaurants. It has also grown to reach outside Stockholm and Sweden. The mothership is Frantzén, but also include the gastro pub The Flying Elk, the wine bar Gaston, the cocktail bar Corner Club, Av Frantzén (catering), as well as the restaurant Bobergs Matsal, Nordiska Kantinen & Botanique (located in the famous department store “NK”). Alongside all this the Frantzén Group has opened Frantzén Kitchen and produced a number of awarded cookbooks and also imports wine through Gaston wine import.

Job Description

Service Captain – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Service Captains to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role and be prepared to deliver the highest standards of service to our guests.
• Master a comprehensive knowledge of our thoughtfully curated food and drink menu to offer tailored recommendations and elevate the guest experience.
• Demonstrate excellent communication skills, a passion for delivering world-class service, and a strong desire to learn and grow within the role.
• Be a team player who will collaborate with colleagues across all areas of the restaurant, ensuring every opportunity to provide exceptional service is met.
• Contribute to our culture of continuous improvement and help foster an environment of learning and development within our team.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Medical Insurance Coverage
• Yearly flexible benefits to spend on your health, fitness, and wellness
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group
• Training and growth opportunities

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Front of House team and help us create extraordinary dining experiences at Brasserie Astoria.

MCI Career Services Pte Ltd

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Sous Chef

• Salary Range: S$ 2,900.00 – S$ 4,300.00 (Depends on experience)

Chef

• Salary Range: S$ 2,700.00 – S$ 3,900.00 (Depends on experience)

• Work Location: Central / Islandwide

• Working Hours: 9.30am - 10.00pm, 6-day work week (Able to work weekends, and public holidays)

• 2-hour break: Can cook own meal.

Core Responsibilities

• Prepare, execute, and cook authentic Teochew and Cantonese dishes to meet restaurant standards.

• Manage daily kitchen operations across multiple stations, including wok-fried, steamed, braised, soup, seafood, and roast dishes.

• Evaluate and maintain the absolute freshness of ingredients, with a primary focus on raw seafood and meats.

• Enforce rigorous kitchen cleanliness, environmental hygiene, and food safety standards at all times.

• Coordinate seamlessly with the kitchen team during high-volume service periods.

• Coordinate effectively with the kitchen team to optimize service efficiency and resolve bottleneck pressures under high-volume conditions.

• Take charge of training and onboarding junior kitchen staff to ensure consistency in food preparation and culinary execution.

• Execute culinary directives and instructions from the Head Chef and Sous Chef efficiently.

Job Requirements

• Professional Certificate in Culinary Arts or a related field.

• Minimum of 3 years of specialized experience operating within a Chinese / Oriental kitchen setting (specifically Cantonese or Teochew cuisine).

• Verifiable expertise in processing and handling raw seafood.

• Comfort operating in a non-halal kitchen environment that requires the direct handling of pork, beef, and raw seafood ingredients.

• Strong interpersonal skills, positive team-player attitude, and a strong willingness to adapt and learn.

• A valid Level 2 Food Hygiene Certificate is preferred.

Key Benefits & Remuneration

• Annual Wage Supplement (AWS) Included

• Comprehensive Medical and Dental Benefits

• Complimentary Duty Meals Provided

• Progressive and Collaborative Kitchen Culture

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

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LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Ascott International Management Pte Ltd.

Job Description

The Manager, Revenue Management is responsible for maximising the revenue of a defined cluster of Ascott serviced residences and hotels in Singapore. By analysing trends like market demand and the booking pace, he or she shall implement revenue optimising strategies and grow the property’s market shares through effective pricing, business mixes and sales channel management. He or she will report to the Deputy Director, Revenue Management.

• Yield optimum revenue and RevPAR with a regular business review of managed properties, including assessing rates, inventory, sales strategies, competitor set performance and booking pace.

• Provide regular analysis of market trends and market positioning to identify opportunities and implement initiatives to ensure optimal revenue generation and market share growth, which eventually contributes to increased profit margins.

• Actively manage and evaluate decisions from the IDeaS revenue management system for selected properties.

• Improve the property’s direct booking performance.

• Manage and oversee the online distribution strategy for all online sales channels.

• Provide and update monthly revenue forecasts for managed properties.

• Participate in annual budget and rate rationalisation exercises.

• Provide timely advice to the Sales Team on sales quotations.

• Ensure property’s rate parity and rate competitiveness.

• Prepare and chair the Revenue Meeting for each property (ie; Frequency of meetings will be dependent on each property’s needs).

• Liaise and meet up quarterly with partners to keep abreast of market changes and developments within the industry.

• Participate in pre-opening processes to ensure activation of distribution channels before a property’s opening.

• Contribute to the growth of the Revenue Management culture within the organisation.

• Closely communicate with related departments, such as Sales, Marketing, Reservations, and Operations on specific tasks.

Job Requirements

The candidate must possess the following:

• A minimum of a Diploma in Hotel Management

• A minimum of 4-5 years of experience in a related revenue management position

• Knowledge of Microsoft Office (Eg; Word, Excel, and PowerPoint)

• Strong communication, analytical, and coordination skills

• Knowledge of G3, connectivity or analytical tools like Tableau, Power BI, and Excel Macros will be a plus point

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

JOB SUMMARY:  

Night Business Directoris the overall in-charge of the NB aspect of the outlet. He/ She is responsible for the night entertainment’s profitability (Cost of Goods, Labour and Sales), smooth running of the club operations and staff management. He/ She will also be the final approval for hiring together with HR, staff scheduling and stocks ordering. 

He/ She supervises, trains and grooms his staff to take on bigger roles and responsibilities. He/ She also must know and be familiar with all the roles and well-versed in the operating system of the outlet. These include: 

• Cash Management 

• Staff Recruitment 

• P&L (Cost of Goods, Labour and Sales) 

• Inventory management 

• Stock ordering 

• Weekly scheduling 

• Customer complaints 

• Staff management 

• Training & Development (with HR) 

• Sales and marketing (with respective departments) 

• Security Management (applicable for clubs) 

KEY ROLES AND FUNCTIONS

The key responsibilities of the NB Director include: 

• Ensure profitability of the night entertainment

• Achieve the sales target set by management 

• Ensure smooth operations of the club 

• Ensure the security of cash and company properties in the club 

• Always supervise and ensure the availability of inventories in the club 

• Approve the weekly staff scheduling and ensure labour cost is within the guidelines 

• Approve the items and quantity in purchase orders and ensure the cost is within the guidelines 

• Set targets with staff and approves appraisal yearly 

• Liaise with different departments to make sure events are executed smoothly 

• Draft proposals/contracts with details of events (i.e. date, time, DJ, support) 

• Attend weekly meetings with management 

• Maximise revenue, P&L and General Management of the group night business

• Manage vendors, sponsorships 

• Update key performance indicator (KPI) 

Nextbeat Singapore Pte. Ltd.

Job Description

Working Address: Central Business District 

Monthly Salary: UP to $4,500 (Negotiable) 

Working hours: 6 Day Work Week 

Responsibilities & Duties:

• Oversee the daily operations of the restaurant to ensure smooth and efficient service delivery.

• Develop and implement operational plans aligned with organisational objectives.

• Manage business performance while fostering a positive customer and employee experience.

• Demonstrate strong commitment and passion for customer service and the food service industry.

• Remain adaptable and open to cross-outlet training and deployment where required.

• Able to be progressive and adaptable to read the business landscape and equipped with good analytical skills and problem-solving abilities.

• Report directly to the Restaurant Manager.

Qualifications and Requirements

• Proficiency in Japanese is required to communicate effectively with Japanese-speaking customers and provide a high level of customer service.

• Minimum 3 years relevant customer service experience

• Meticulous and detailed in their delivery of service and communication

• Experience in managing complex multi operating units

• Well-groomed and comfortable working under stress and a demanding environment;

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week

• Preferably ready to start immediately or within a short notice period 

Benefits

• Opportunities for overseas travel and international exposure.

• Clear pathways for career growth and professional development.

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Orchard Hotel Singapore

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

Job Summary

Reporting to the Reservations Manager, the incumbent will be responsible for:

Key Responsibilities

• Assist in overseeing the daily operations of the Reservations Department to ensure efficient and accurate reservation processing.

• Supervise and support the Reservations team in handling room reservations, guest enquiries, amendments and cancellations in accordance with hotel standards.

• Ensure high levels of guest satisfaction by providing prompt and professional service while effectively resolving guest concerns and reservation-related issues.

• Monitor room inventory, availability and reservation status to maximise room occupancy and revenue opportunities in line with the hotel's forecast and budget.

• Assist in managing room rate categories, distribution channels and reservation systems to ensure accurate inventory and pricing.

• Communicate room rates, availability, inventory updates and promotional strategies to the Reservations team in alignment with Sales and Revenue Management objectives.

• Review daily room availability and support inventory management by opening and closing room categories as required.

• Prepare and analyze reservation reports, forecasts and productivity reports to support business decisions.

• Conduct on-the-job training, coaching and performance monitoring for Reservations Executives to ensure service excellence and continuous development.

• Work closely with Revenue Management, Sales, Front Office and other departments to ensure seamless operations and effective communication.

• Ensure compliance with hotel policies, standard operating procedures and brand standards.

Requirements

• Diploma or Degree in Hospitality Management, Business Administration or a related discipline is preferred.

• Minimum 2 years of supervisory experience in Reservations or Front Office within the hotel industry.

• Familiarity with hotel reservation systems and property management systems (PMS); knowledge of Opera Cloud will be an advantage.

• Strong leadership, organisational and problem-solving skills with the ability to manage multiple priorities in a fast-paced environment.

• Excellent interpersonal, communication and customer service skills.

• Proactive, detail-oriented and able to work independently as well as collaboratively within a team.

• Strong analytical mindset with an understanding of revenue management principles.

• Positive attitude with a passion for delivering exceptional guest experiences.

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Company Overview

Les Amis Group is a leading Singapore restaurant group with 38 outlets locally and multiple overseas ventures. It offers diverse cuisine styles from fine French dining to casual Asian fare, built on values of excellence, integrity, inclusiveness, and teamwork.

Job Summary

You will prepare and cook food following SOPs to ensure consistent quality and presentation in a French fine dining setting, maintain kitchen safety and hygiene standards, manage supplies efficiently, and support kitchen operations.

Responsibilities

• Prepare food according to SOPs to ensure consistent execution and maintain high food quality before service
• Cook and present dishes effectively and efficiently, adhering to company operations manual and standards
• Assist in preparing, cooking, garnishing, and presenting food to meet quality and presentation standards
• Monitor and update knowledge of current promotions and new menu items to support kitchen readiness
• Ensure supplies, equipment, and work areas comply with established hygiene and safety standards
• Operate kitchen equipment safely and promptly report maintenance issues to the Chef
• Assist in maintaining accurate food ordering and stock levels to prevent shortages or waste
• Estimate required quantities and costs of food supplies and ingredients to support budgeting and procurement

Required competencies and certifications

• Minimum of 3 years experience in a basic culinary position
• Basic knowledge of cooking techniques and sanitary food handling

Preferred competencies and qualifications

[None provided]

Other Information

Perks

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

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Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key Responsibilities:

•         Monitor outlet stocks and plan inventory

•         Ensure facilities are in serviceable conditions

•         Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members

•         Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up

•         Responsible for F&B services and provide relevant correspondence to guest queries

•         Perform related duties and project as assigned by F&B Manager

•         Comply with all company and local laws for restaurants licensing & renewals

•         Plan and manage corrective actions to reduce waste, misuse and breakage

•         Carry out any other duties and respon sibilities as assigned

Ideal requirements

• 2-3 years of experience in a similar capacity

• Experience in f&b operations

• Familiar with f&b operations, functionality and other related tasks

• Customer service oriented and able to handle challenging situations professionally

• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

SOLO RISTORANTE PTE. LTD.

Job Description

We are seeking a motivated and experienced Restaurant Supervisor to oversee the daily front-of-house operations of our authentic Italian restaurant. The successful candidate will supervise service staff, ensure excellent customer service, maintain operational standards, and support the Restaurant Manager in delivering a high-quality dining experience.

• Supervise the daily operations of the restaurant floor and ensure smooth service during operating hours.
• Lead and motivate service staff to deliver excellent customer service.
• Assign daily duties and monitor staff performance.
• Ensure guests are welcomed professionally and that customer concerns are resolved promptly.
• Coordinate with the kitchen team to ensure timely preparation and service of food and beverages.
• Monitor table turnover, reservations, and seating arrangements to maximise operational efficiency.
• Conduct pre-service briefings and communicate daily promotions, menu changes, and operational updates.
• Train new employees on service standards, restaurant procedures, and company policies.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Assist in inventory control, stock replenishment, and ordering of restaurant supplies.
• Handle opening and closing procedures, including cash handling and reconciliation where required.
• Support the Restaurant Manager in achieving sales targets and maintaining service quality.

• Diploma, NITEC, Higher NITEC, or equivalent qualification in Hospitality or a related field is preferred.
• Minimum 2–3 years of experience in restaurant or hospitality operations, including supervisory responsibilities.
• Strong leadership and customer service skills.
• Good communication and interpersonal abilities.
• Ability to work efficiently in a fast-paced environment.
• Good problem-solving and conflict-resolution skills.