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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.

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About the role

As General Manager, you will be responsible for the overall leadership and performance of the restaurant. You will oversee daily operations, lead and inspire both Front of House and Back of House teams, and ensure the delivery of outstanding service standards in line with our brand ethos.

Key responsibilities

• Lead, mentor, and develop a high-performing team across all departments

• Drive revenue growth while maintaining strict control over costs and profitability

• Deliver exceptional guest experiences and maintain strong service culture

• Manage financial performance including P&L, budgeting, and forecasting

• Oversee recruitment, training, and staff development

• Ensure compliance with health, safety, and regulatory standards

• Collaborate with senior leadership on strategy, marketing, and business development initiatives

• Maintain strong relationships with suppliers, partners, and stakeholders

About you

• Proven experience as a General Manager or senior leadership role in a premium or high-volume restaurant

• Strong commercial acumen with a track record of driving profitability

• Exceptional leadership and people management skills

• Deep understanding of food, beverage, and service standards

• Passion for hospitality and delivering memorable guest experiences

• Ability to thrive in a fast-paced, high-pressure environment

• Excellent communication and organisational skills

Benefits

• Competitive salary and performance-based incentives

• Opportunity to work within a dynamic and growing hospitality group

• Career development and progression opportunities

• A collaborative and forward-thinking work environment

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Floor Manager, you'll play a key leadership role in ensuring the highest standards of cleanliness, presentation, and guest satisfaction across all guest floors. You'll support the Assistant Executive Housekeeper in managing the day-to-day operations of the Housekeeping department, supervising Floor Supervisors and Room Attendants to ensure guestrooms, corridors, and public areas meet Hilton's quality standards. You'll conduct room inspections, monitor productivity and service quality, coordinate with other departments to resolve guest requests promptly, and ensure compliance with health, safety, and brand standards. In the absence of the Assistant Executive Housekeeper, you'll assume responsibility for the guest floor operations, providing leadership and guidance to the team while maintaining exceptional service and operational excellence.

Job Description & Requirements

As the Floor Manager, you will be responsible for performing the following tasks to the highest standards: 

• Work closely with the Front Desk team to ensure correct room status at all times. 
• Maintain good communication with other departments. 
• Ensure the work at guest floor areas are according to the department’s procedures and that guest floor areas are clean and well maintained. 
• Deliver high quality service to guests. 
• Personally inspect VIP rooms. 
• Offer personalized service and assistance for regular and long stay guests. 
• Ensure guests’ needs and reasonable requests are met. 
• Seek opportunities to improve guest service consistently from guests’ comments. 
• Take appropriate action to resolve guests’ complaints promptly. 
• Ensure proper handling of lost and found items. 
• Responsible for key controls of guest floors and the master key control. 
• Supervise and control all guest floor operations, supporting and supervising the supervisors or captains in their work, and providing assistance if required. 
• Handle and record guest supplies including guest on loan items and conduct monthly inventories and related reports. 
• Manage the minibars in guestrooms, ensuring food and beverages are safe for consumption and keep revenue optimized. 
• Record and supervise the daily attendance of team members and outsourced staff. 
• Submit monthly room cleaning credit reports for guest floor team members and outsourced staff. 
• Train, motivate and evaluate team members. 
• Adhere by the hotel’s policies and procedures, Hilton code of business conduct, the hotel’s team member handbook, security and emergency policies and procedures. 
• Perform duties assigned by the Management team deemed necessary. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Minimum of 3 years in supervisory positions in the Housekeeping department. 
• Good written and verbal skills. 
• Possess strong training, leadership and people management skills. 
• Guest oriented and able to confidently build and exceed service standards. 
• Strong interpersonal skills and possess an attention to details. 
• Possess quality improvement skills. 
• Good knowledge of all housekeeping areas, i.e. guest floor areas. 
• Actively listen to others and build on good ideas. 
• Effectively understand and utilize resources. 

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

SUSHIRO GH SINGAPORE PTE. LTD.

Job Description

Job Types: Full Time

Timing/Shifts: 6 Day Week

📌 Earning up to Gross $5000
📌 44 Hours/ week (OT Claimable)
📌 AWS + VB
📌 Attractive Medical Benefits and etc.

Key responsibilities

• Responsible for daily smooth and efficient performance and operation of the restaurant

• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all customers consistently

• Conducting daily/weekly roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Ensuring food preparation and cooking are in accordance to company's standard operating procedures

• Handle escalated customer's complaints promptly, professionally and report issues to the higher authority

• Operating and providing training of the existing POS system and ordering system etc.

• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness

• Handle the outlet administrative duties and submit all necessary records and paperwork to the corporate office on time

• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning

• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale amongst the staff in outlets

About you

• Maintaining Standard Operating Procedures for the restaurant operations

• Responsible for conducting monthly stock check and replenishing of all inventories

• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw and furnished product quality at all times

• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective store presentation

• Responsible for the restaurant opening and closing cleaning and washing activities

• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance with legislation and guidelines

• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction whilst within budget guidelines

• Prepare monthly report in relation to the restaurant performance

Requirements:
✔️ Relevant working experience in similar roles in the F&B Industry, able to handle non-halal food preparation

✔️ Strong leadership quality wit excellent communication interpersonal skills

✔️ Able to work rotating shift, weekends and public holidays, may require working long hours

✔️ Can-do attitude, driven, passionate about work and team player

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Responsible for efficiency and profitability functions of all phases of the restaurant.
• Work closely with the Management and Group Kitchen Manager and Kitchen Manager
• in reviewing of menus and highlighting popular dishes, as well as eliminating less popular dishes.
• Carry out Food and Beverage-related projects assigned.
• Review competitors’ sales promotions and discuss with Group Kitchen Manager
• and Kitchen Manager on new popular items served in other restaurants.
• Feedback to management on operation requirements, setbacks, sales and
• general progress of operations.
• Perform confirmation and annual appraisal for all rank and file.
• Ensure that all levels of staff are informed of new special promotions or new items
• in menu.
• Ensure smooth operations and services at the restaurant and enforce discipline.
• Handle all feedback pertaining to the restaurant and highlight to management.
• Responsible for safekeeping and banking in of daily sales.
• Maintain and adhere to 5S standards.

McDonald's Singapore

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.  

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Floor Manager, you will learn to

Shape the future of McDonald's

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Assist and drive recruitment, training, and marketing campaigns

We are looking for people who have

• N Level , O level ,  Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results

Able to work on weekends and public holidays (Minmum 16 hrs per week)

SAFFRONSIPS PTE. LTD.

Job Description

Role overview

We are looking for an experienced and hands-on Restaurant Manager to take full charge of daily operations. You will report directly to the Company Directors and will have complete operational authority over the kitchen, service floor, delivery platforms, staff and compliance functions.

Key responsibilities

• Operations management
• Oversee all daily kitchen and front-of-house operations to the highest standards of food quality, service and cleanliness
• Manage all food delivery platforms (Deliveroo, GrabFood, AllinPay, Foodpanda) and ensure timely fulfilment
• Handle catering bookings, corporate events and group orders
• Ensure full compliance with NEA, SFA, MOM Employment Act and HDB licensing requirements

Staff management

• Recruit, train and supervise all kitchen and service staff
• Manage staff schedules, attendance records and monthly payroll inputs
• Conduct performance reviews and maintain a positive team environment

Customer service

• Ensure exceptional dining and delivery experiences for all customers
• Handle customer feedback, complaints and service recovery promptly

Financial and inventory management

• Monitor daily sales, control food costs and prepare weekly operational reports for Directors
• Manage supplier relationships, place orders and control inventory levels
• Oversee daily POS (AllinPay) reconciliation and cash handling

Marketing

• Manage the restaurant's social media presence and online platforms
• Plan and execute promotional events and special offers

Experience

• Minimum 3 years of experience in restaurant management or F&B operations management
• Proven track record of managing a team of 10 or more kitchen and service staff
• Experience with food delivery platform management is preferred
• Familiarity with Singapore F&B regulations (NEA, SFA, MOM) is an advantage
• Knowledge of North Indian or Asian cuisine is an advantage, but not required — full training on our menu and operations will be provided

Skills and qualifications

• Strong leadership, communication and people management skills
• Solid understanding of restaurant financials, budgeting and cost control
• Experience with POS systems and restaurant management software
• Ability to work flexible hours including evenings, weekends and public holidays
• Good problem-solving skills and ability to manage pressure during peak service
• Relevant qualification in hospitality, F&B management or business administration is an advantage — candidates with equivalent experience and no formal degree are equally welcome to apply

Amara Sanctuary Sentosa

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

Job Responsibilities:

• Meet and ascertain guests requirement for their events, with representative from Catering Sales.

• Conduct and enforce all pre-event checks and control procedures.

• Attend BEO meeting, brief the Banquet team on the event programme and menu and ascertain they are familiar with it.

• Provide fast and effective solutions to resolve any operations or service gaps.

• Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.

• Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues.

• Performs any other duties as assigned by management.

Job Requirements

• Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.

• Strong communication, customer service and interpersonal skills.

• Good leadership skills.

• Good knowledge and enforcement of liquor and food service laws.

• IT proficient in MS Office applications and Hotel systems.

• Strong team player.

• Ability to multi-task and solve problems in a demanding environment.

• Costing ability

• Food Hygiene certificate

• Willing to work long hours and on weekends/PH

• Ability to relate to and manage large crowds.

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to ••••@paul-singapore.com to apply

Odem Group Private Limited

Job Description

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

SELERA BONDA PTE. LTD.

Job Description

Job Summary

Plan, lead, and oversee restaurant operations to ensure compliance, quality service, and efficient workflow. Manage staff training, supplier relations, stock levels, hygiene standards, customer satisfaction, reporting, and financial controls to drive smooth restaurant performance.

Responsibilities

• Plan and delegate work duties to staff to ensure compliance with restaurant business standards
• Lead and oversee staff to maintain smooth restaurant operations
• Train new employees based on their abilities and skills to enhance team performance
• Maintain strong relationships with suppliers and vendors to ensure timely procurement
• Inspect food and beverage stock levels and restock promptly to avoid shortages
• Conduct kitchen inspections to ensure proper hygiene and safety standards are upheld
• Monitor guest satisfaction by ensuring high-quality food service delivery
• Resolve customer complaints professionally to maintain positive guest experiences
• Prepare daily operational reports and present findings to higher management
• Manage outstanding bills and cash flow to maintain financial accuracy and control

Preferred competencies and qualifications

• Bachelor's degree in Business Management or Hospitality related field
• Prior work experience as a Restaurant Manager or similar hospitality role
• Professional certification as a Certified Restaurant Manager (advantageous)
• Demonstrated leadership skills in previous roles
• Ability to maintain a positive work environment
• Excellent verbal and written communication skills
• Strong sales skills
• Customer-oriented approach with effective problem-solving skills

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

Job Title

Assistant Restaurant Manager

JOB DESCRIPTION

• Schedule duty-roster for all staff and make preparations to cope with staffing adequately and economically through forecast and anticipating volume of business in relation to festive seasons, public holidays, school holidays and other traditional
• off-peak periods.
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Record and ensure that damaged utensils are not used for serving. Check maintenance
• of all equipment and fitting and request for immediate repair work as required.
• Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service as well as in determining which menu items are most
• sellable, and highlight guests’ feedbacks.
• To provide coaching and guidance to rank and file.
• In the absence of the Restaurant Manager, the Assistant Restaurant Manager will
• assume his/her responsibilities and duties.
• Maintain and adhere to 5S standards.
• Perform other duties as assigned by superior.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)

Annual Increment based on yearly performance

iO Italian Osteria

iO Italian Osteria

Job Description

Job Description & Requirements

• Job Title: Assistant Outlet Manager / Outlet Executive (Italian Restaurant)

• Type: Full-time position

• Location: Duxton / Upper East Coast / Hillview Rise
  

RESPONSIBILITIES

• Provide excellent customer service by greeting guests, taking orders, and serving food and drinks

• Explain menu items and make recommendations to guests

• Maintain cleanliness and orderliness of the restaurant, including housekeeping, table setting, and general upkeep

• Possess knowledge of bar and wine service (added advantage)

• Work collaboratively as part of a team to ensure efficient service

• Demonstrate a positive working attitude

REQUIREMENTS

• At least 3-4 years of relevant experience in the F&B industry

• Customer service-oriented with excellent communication skills

• Ability to work 6 days a week including weekends and public holidays

• Proficiency in POS ordering system

• Familiarity with Italian cuisine and beverages (added advantage)

• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves

• Higher Remuneration for Relevant Experience in similar set up

• Staff Meals, Uniform, Foot ware claim, Medical & Dental Benefits, Staff Discounts, long service award

• Annual Loyalty Salary Increment

masa.saito.pte.ltd

Job Description

Looking for a Passionate Service Staff with Leadership Qualities!

To coordinate restaurant operations, including front-of-house and back-of-house

Deliver professional guest services with utmost customer satisfaction

Able to handle customer complaints and meet high demands

Manages cost control and inventory, forecasting consumption and requirements

Appraise colleague’s performance and provide coaching to keep them productive & motivated

Arrange and organise rosters for staff

Be exemplary and provides a positive and condusive work environment

You must have the passion for service and good man-management skills with strong leadership qualities!

At least 4 years’ experience in F&B Management

Excellent communications skills with extensive food and wine knowledge.

Computer literacy and knowledge of MS Office.

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Assistant Banquet Manager
Main Duties and Responsibilities

The Assistant Banquet Manager is responsible for supporting the Banquet Manager in overseeing all aspects of the Resort's banquet and event operations. This role ensures the seamless planning, coordination, and execution of banquet functions while maintaining exceptional service standards and creating memorable experiences for guests. The Assistant Banquet Manager also supervises banquet associates, manages event logistics, and ensures all banquet facilities and equipment are maintained in excellent condition.

Banquet Operations

• Assist the Banquet Manager in the daily operation of the Banquet Department.
• Coordinate and oversee the successful setup, execution, and breakdown of banquet functions, meetings, conferences, weddings, and special events.
• Ensure all banquet events are executed according to the approved Banquet Event Order (BEO) and guest requirements.
• Monitor event operations to ensure service standards and guest satisfaction are consistently achieved.
• Conduct pre-event briefings and post-event debriefings with the banquet team.

Event Coordination

• Prepare and manage event requisitions to ensure all operational requirements are fulfilled.
• Liaise with the Kitchen, Stewarding, Engineering, Housekeeping, Security, Sales, and other departments to ensure smooth event execution.
• Resolve operational issues and guest concerns promptly and professionally during events.
• Support site inspections and client meetings where required.

Equipment & Facility Management

• Oversee the daily upkeep and maintenance of all banquet operating supplies and equipment (OSE).
• Ensure banquet furniture, equipment, and storage areas are properly maintained and organised.
• Monitor the maintenance and functionality of audio, visual, lighting, and presentation equipment used in banquet venues and other resort event spaces.
• Coordinate with the Engineering Department for repairs and preventive maintenance when required.

Team Leadership

• Supervise, coach, and motivate the banquet team to deliver exceptional guest service.
• Assist in scheduling manpower according to operational requirements.
• Conduct on-the-job training and ensure associates are familiar with service standards and safety procedures.
• Foster a positive working environment that encourages teamwork and continuous improvement.

Administrative Responsibilities

• Assist with inventory control of banquet operating equipment and supplies.
• Maintain accurate event documentation, requisitions, and operational records.
• Ensure compliance with company policies, health and safety regulations, and food hygiene standards.
• Perform any other duties assigned by the Banquet Manager or Director of Food & Beverage.

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or an equivalent professional qualification.
• Minimum 2 to 5 years of banquet operations experience in a similar role, preferably within a luxury hotel or resort environment.
• Strong knowledge of banquet operations, event management, and food & beverage service standards.
• Excellent leadership, interpersonal, and communication skills.
• Strong organisational skills with the ability to manage multiple events simultaneously.
• Ability to perform under pressure and adapt to changing operational needs.
• Proficient in Microsoft Office applications and banquet management systems.
• Willingness to work flexible hours, including weekends, public holidays, and shifts based on operational requirements.

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Events Manager, you'll play a key role in delivering exceptional event experiences by managing the planning, coordination, and execution of group bookings involving 10 or more guestrooms. You'll serve as the primary point of contact for clients, ensuring clear communication and building strong relationships from the initial enquiry through to the successful completion of each event. Working closely with Sales, Banquet Operations, Front Office, Housekeeping, and other hotel departments, you'll coordinate every detail to ensure seamless event delivery while maximizing business opportunities and guest satisfaction. Through your organizational skills, attention to detail, and commitment to service excellence, you'll help create memorable experiences that reflect Hilton's world-class hospitality standards.

As the Events Manager, you will be responsible for performing the following tasks to the highest standards:

• Liaise closely with the Sales team in proposing the best deal when handling leads / inquiries (pricing strategy, special requirements) passed over, in order to convert the leads / inquiries to confirmed events.
• Prepare proposals and contracts for leads, addressing inquiries received from Sales Managers.
• Follow through from negotiation until departure for events assigned.
• Liaise with clients on finalising details and give professional advice on set-ups and planning of events.
• Practice up-selling at all opportunities to maximize revenue.
• Ensure effective communication with clients and internal departments.
• Responsible for the dissemination of groups related information to other departments e.g. issues on banquet event orders and group resumes as well as chair pre-event meetings.
• Maintain close coordination with respective departments on organizers’ requirements and last-minute event requirements.
• Be visible to organizers and clients during their event / group dates and monitor guest satisfaction.
• Oversee the operation of banquet functions and work closely with various departments to ensure quality service is delivered to our clients at all times.
• Regularly review master account postings to ensure postings are correctly done.
• Review bills with organizers regularly so as to eliminate adjustments needed on final invoices.
• Maintain close communication with concerned Sales Managers during the process.
• Involve concerned Sales Managers during post-event meetings and post-event follow-ups such as sending thank you letters and post-event critique forms together.
• Verify total charges and layout of invoices prepared by the Accounts team and send out to organizers.
• Obtain feedback from clients and follow through with the necessary actions.
• Refer leads and send event profile information to relevant sister hotels, NSO / ISO (if any).
• Maintain the active event profile database and group chart.
• Establish and maintain files of major accounts, assisting the Director of Sales in maintaining the accounts management system.
• Establish good working relationships with internal customers (other departments of the hotel) and external customers (clients, event contractors, suppliers).
• Actively participate in achieving departmental goals which contribute to marketing budget.
• Closely monitor account revenue and business production.
• Provide feedback on market trends and keep updated with client relationships and overall business goals through close communication with Director of Sales.
• Assist the Director of Sales in the forecasting of group room nights and banquet revenue.
• Arrange relationship building visitations when necessary.
• Cross-sell other Hilton hotels.
• Handle inquiries for re-booking of business and new leads when Sales Managers are not available.
• Closely communicate with concerned Sales Managers regarding the progress of negotiation processes.
• Conduct site inspections for potential clients when Sales Managers are not available.
• Attend regular communication meetings with operations staff to update on event details.
• Ensure effective and close communication within the department and other departments.
• Maintain timely and responsive communication with clients.
• Liaise with the Food & Beverage department in ensuring that the hotel hygiene and food safety control standards are maintained.
• Always ensure that a hospitable service atmosphere is projected at all times in the hospitality business.
• Carry out any other reasonable duties and responsibilities as assigned.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• University graduate.
• Minimum 3 years of experience in a similar capacity with international chain hotels.
• Excellent command of written and spoken English and Chinese to meet business needs.
• Good team player and able to manage by example.
• Good communication, interpersonal, presentation and organizational skills.
• Have hotel sales experience and hotel database.
• Able to work under pressure and deal with stressful situations during busy periods.
• Very familiar with local market and good at marketing trend analysis.

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Director of Banquet

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Support the Director of Banquet in overseeing the daily operations of banquet and event services, ensuring exceptional service standards and operational excellence.

• Plan and manage manpower, scheduling, outsourced labour, overtime, and departmental costs in line with business needs and budget.

• Coordinate closely with Sales, Catering, and Culinary teams to ensure seamless execution of events and guest satisfaction.

• Lead daily briefings, departmental meetings, and continuous training programmes to develop a high-performing banquet team.

• Maintain the highest standards of banquet setup, service quality, hygiene, food safety, and operational compliance.

• Deliver exceptional guest experiences by anticipating needs, resolving concerns promptly, and driving continuous service improvement through guest feedback.

• Coach, mentor, and develop team members through performance management, succession planning, and talent development.

• Collaborate with cross-functional departments to ensure smooth event operations and contribute to the overall success of the hotel.

• Promote a safe, collaborative, and service-oriented working environment while supporting the hotel's business objectives.

Qualifications:

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 5 years of F&B management experience with a strong background in banquet operations, preferably in a five-star hotel.

• Strong leadership and people management skills with the ability to motivate and develop teams.

• Excellent interpersonal, communication, and guest service skills.

• Ability to work independently and perform effectively under pressure.

• Strong problem-solving, decision-making, and conflict resolution abilities.

• Proficient in Microsoft Office (Word and Excel).

• Detail-oriented, service-driven, and able to work in a diverse, multicultural environment.

• Demonstrates professionalism, discretion, and a commitment to delivering exceptional guest experiences.

• Self-motivated with a passion for continuous learning, career development, and operational excellence.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Banquet Operations Manager

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Oversee daily banquet operations, ensuring all event setups, service execution, and function rooms meet hotel standards and BEO requirements.

• Plan and manage manpower, including scheduling, outsourced labour, casual staff, and overtime to meet operational and budgetary needs.

• Coordinate closely with the Culinary team and other departments to ensure timely and accurate event execution.

• Monitor event readiness, cleanliness, equipment usage, and post-event restoration of function spaces.

• Handle event billing and complete post-function reports.

• Deliver exceptional guest experiences by leading the team in providing personalized service and effective service recovery.

• Supervise, coach, and develop banquet team members and casual staff through training, guidance, and regular feedback.

• Drive continuous improvements in service quality, operational processes, hygiene, and food safety compliance.

• Collaborate with cross-functional departments including Sales & Marketing, Engineering, Front Office, Finance, Security, Housekeeping, and Talent & Culture to ensure smooth hotel operations.

• Foster a safe working environment while continuously developing leadership and operational capabilities.

Qualifications:

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 2 years of F&B management experience with a strong background in banquet operations.

• Experience in a similar role within a 5-star hotel environment is preferred.

• Strong leadership and people management abilities.

• Excellent interpersonal and communication skills with the ability to engage guests and colleagues at all levels.

• Service-oriented with strong attention to detail.

• Ability to work independently and perform well under pressure in a fast-paced environment.

• Strong problem-solving, decision-making, and conflict resolution skills.

• Proficient in Microsoft Office applications, particularly Word and Excel.

• Demonstrates sensitivity, discretion, and professionalism in handling guest needs.

• Committed to driving service excellence, continuous improvement, and team performance.

• Collaborative, adaptable, and entrepreneurial leadership style.

• Self-motivated with a strong desire for continuous learning and career development.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in taking care of the leaders who take care of our business and our people. Enjoy a rewarding leadership journey with an attractive compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Highly rewarding monthly sales incentive bonus based on restaurant performance targets.

• Monthly Full Attendance Bonus: Rewarding your reliability, commitment, and leadership consistency.

• Career Growth: Clear pathways for progression to multi-outlet management or corporate operations roles as we rapidly expand.

Key Responsibilities

As the Restaurant Manager, you are the driving force behind SKI’s daily success. You will oversee all front-of-house operations, lead the team, and ensure the business runs flawlessly. Your mission includes:

• Team Leadership & Mentorship: Recruit, train, motivate, and mentor service crew members. Cultivate a positive, high-energy team culture rooted in genuine hospitality.

• Service Excellence & Floor Management: Lead by example on the floor during peak hours. Ensure the team delivers flawless service, maintains high presentation standards, and manages table turnover efficiently without compromising guest satisfaction.

• Financial & Sales Optimization: Drive the restaurant to hit monthly sales targets. Monitor labor costs, manage inventory, minimize wastage, and actively implement upselling strategies to maximize profitability.

• Manpower Planning & Rostering: Manage staff scheduling and weekly rosters to ensure optimal floor coverage during peak and off-peak periods while respecting labor budgets.

• Guest Relations & Escalation Management: Build strong rapport with regular guests and handle complex customer feedback or complaints with grace, professionalism, and quick problem-solving.

• Compliance & Hygiene Oversight: Enforce strict compliance with food safety, cleanliness, and hygiene standards across all stations, ensuring the restaurant consistently passes internal and regulatory audits.

• Administrative & Operational Control: Oversee day-to-day administration, including cash handling, POS system maintenance, supplier coordination, and stock replenishment.

Requirements

• Minimum 2–3 years of experience as a Restaurant Manager or Assistant Manager in a high-volume, fast-paced F&B environment.

• Strong leadership skills with a proven track record of managing, developing, and motivating a diverse team.

• Excellent communication, interpersonal, and crisis-management skills.

• Strong business acumen with a solid understanding of restaurant operations, labor optimization, and cost controls.

• Proficiency in handling POS systems, inventory software, and basic administrative reporting.

• A hands-on, proactive leader who thrives under pressure and enjoys working on the floor alongside the team.

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in taking care of the leaders who take care of our business and our people. Enjoy a rewarding leadership journey with an attractive compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Highly rewarding monthly sales incentive bonus based on restaurant performance targets.

• Monthly Full Attendance Bonus: Rewarding your reliability, commitment, and leadership consistency.

• Career Growth: Clear pathways for progression to multi-outlet management or corporate operations roles as we rapidly expand.

Key Responsibilities

As the Restaurant Manager, you are the driving force behind SKI’s daily success. You will oversee all front-of-house operations, lead the team, and ensure the business runs flawlessly. Your mission includes:

• Team Leadership & Mentorship: Recruit, train, motivate, and mentor service crew members. Cultivate a positive, high-energy team culture rooted in genuine hospitality.

• Service Excellence & Floor Management: Lead by example on the floor during peak hours. Ensure the team delivers flawless service, maintains high presentation standards, and manages table turnover efficiently without compromising guest satisfaction.

• Financial & Sales Optimization: Drive the restaurant to hit monthly sales targets. Monitor labor costs, manage inventory, minimize wastage, and actively implement upselling strategies to maximize profitability.

• Manpower Planning & Rostering: Manage staff scheduling and weekly rosters to ensure optimal floor coverage during peak and off-peak periods while respecting labor budgets.

• Guest Relations & Escalation Management: Build strong rapport with regular guests and handle complex customer feedback or complaints with grace, professionalism, and quick problem-solving.

• Compliance & Hygiene Oversight: Enforce strict compliance with food safety, cleanliness, and hygiene standards across all stations, ensuring the restaurant consistently passes internal and regulatory audits.

• Administrative & Operational Control: Oversee day-to-day administration, including cash handling, POS system maintenance, supplier coordination, and stock replenishment.

Requirements

• Minimum 2–3 years of experience as a Restaurant Manager or Assistant Manager in a high-volume, fast-paced F&B environment.

• Strong leadership skills with a proven track record of managing, developing, and motivating a diverse team.

• Excellent communication, interpersonal, and crisis-management skills.

• Strong business acumen with a solid understanding of restaurant operations, labor optimization, and cost controls.

• Proficiency in handling POS systems, inventory software, and basic administrative reporting.

• A hands-on, proactive leader who thrives under pressure and enjoys working on the floor alongside the team.

THC KEPPEL PTE. LTD.

Job Description

About Us

At South Side Keppel, we pride ourselves on delivering a refined yet relaxed all-day brunch and dining experience — from signature rosti and artisanal coffee to dinner specials like pan-seared fish and gourmet mains. We strive for consistent quality, warm hospitality, and a memorable atmosphere. https://www.southside.sg/?utm_source=chatgpt.com

We’re now looking for an experienced Food & Beverage Manager to lead our team and ensure our high standards are consistently met as we grow.

• Oversee day-to-day restaurant operations (front-of-house and back-of-house), ensuring high standards in food quality, presentation, and service. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Recruit, train, supervise, and manage F&B staff — including service crew, kitchen team, baristas — coordinating staff schedules, performance reviews, and ongoing coaching.https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Collaborate with the kitchen/culinary team to develop and refine the menu (brunch, dinner specials, beverages), keeping it aligned with customer preferences, seasonal availability, and cost targets. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Manage procurement, inventory, and supplies — monitor stock levels, order ingredients and beverages, control costs, and minimize wastage. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Ensure compliance with hygiene, food safety, and sanitation regulations, and maintain cleanliness and safety standards throughout the outlet. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Handle guest feedback and complaints professionally, ensuring excellent customer satisfaction and service recovery when needed. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Monitor financial performance of the F&B operations — manage budgets, track costs (food, labour, supplies), analyze sales reports, and recommend improvements to maximize profitability. https://careers.marriott.com/manager-food-beverage/job/9DE979A016695D31E70D90FCF184DD83?utm_source=chatgpt.com

• Minimum 3–5 years’ experience in Food & Beverage management or a similar supervisory role in a café/restaurant/hospitality environment. https://oysterlink.com/career/food-beverage-manager/job-description/?utm_source=chatgpt.com

• Strong leadership and team-management skills — able to recruit, train, lead, and motivate a diverse F&B staff. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Excellent customer-service orientation, with strong communication, interpersonal, and problem-solving skills. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Solid knowledge of inventory management, budgeting, cost control, vendor relations, and food safety/hygiene standards. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Ability to thrive in a fast-paced, dynamic restaurant environment; flexible with working hours, including weekends and public holidays. https://careers.marriott.com/manager-food-beverage/job/9DE979A016695D31E70D90FCF184DD83?utm_source=chatgpt.com

• Familiarity with POS systems/restaurant software and basic financial reporting, or willingness to learn. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• The opportunity to lead and shape the operations of a growing, vibrant café/restaurant with a unique brunch-to-dinner concept

• Competitive compensation (commensurate with experience)

• Staff meals/dining discounts/employee benefits (details to be discussed)

• A supportive, collaborative team environment, with opportunities for growth and professional development
  

  Apply Now!

Private Advertiser

Job Description

Responsibilities:

-       Responsible for cost management, inventory planning, budgeting

-       Involved in planning and execution of marketing and sales campaigns

-       Manages Product and Service quality assurance within the restaurant operations

-       Manages store operations, cash control, store hygiene and shift management

-       Trains and manage a high-performance team and develop their talents

-       Drive recruitment, training, and marketing campaigns

Requirements:

-       At least a Degree, Diploma, Higher Nitec or Nitec, preferably in Hospitality, Business Management, F&B Management or any related discipline

-       At least 5 years of experience in a QSR environment

-       Drive and resourcefulness to deliver results

-       Strong management skills with the ability to lead and motivate a team

-       Able to work shifts, weekends and public holidays (5-day work week)

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during their absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• Inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years' experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Knowledge of cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

MARIA RESTAURANT PTE. LTD.

Job Description

Job Description

We are looking for an experienced and responsible Restaurant Manager to oversee the daily operations of our restaurant. The candidate will be responsible for managing staff, ensuring excellent customer service, maintaining food quality and hygiene standards, controlling costs, and ensuring smooth business operations.

• Manage and supervise daily restaurant operations.
• Ensure high standards of customer service and customer satisfaction.
• Plan staff duty rosters, manpower deployment, and work schedules.
• Train, guide, and monitor service crew and kitchen staff.
• Handle customer feedback, complaints, and service recovery professionally.
• Ensure food safety, hygiene, cleanliness, and workplace safety standards are maintained.
• Monitor inventory, stock levels, ordering, and supplier coordination.
• Control operating costs, wastage, and restaurant expenses.
• Ensure compliance with company policies, licensing requirements, and Singapore regulations.
• Coordinate with kitchen team to ensure timely food preparation and service.
• Prepare daily sales reports, staff attendance records, and operational reports.
• Support marketing promotions, menu updates, and business improvement plans.
• Maintain good teamwork and a positive working environment.

• Relevant experience in restaurant, F&B, hotel, or hospitality operations.
• Previous supervisory or managerial experience in F&B is preferred.
• Good knowledge of restaurant operations, customer service, and staff management.
• Able to work on weekends, public holidays, split shifts, and overtime when required.
• Strong leadership, communication, and problem-solving skills.
• Able to work in a fast-paced environment.
• Knowledge of food hygiene and safety requirements will be an advantage.
• Basic computer skills for reports, stock control, and scheduling.
• Candidates with Food Hygiene Certificate or relevant F&B qualifications will be preferred.

• Staff supervision and training
• Customer service management
• Inventory and cost control
• Restaurant operations planning
• Cashiering and POS system knowledge
• Food safety and hygiene compliance
• Team leadership and conflict resolution

• Competitive salary package
• Staff meals may be provided
• Career growth opportunities
• Supportive working environment
• Annual leave and statutory benefits as per Singapore employment law

Interested applicants may submit their resume with the following details:

• Full name
• Contact number
• Nationality
• Current pass status, if applicable
• Expected salary
• Earliest availability
• Relevant F&B / restaurant experience

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Responsibilities:

• Manage daily operations across multiple restaurant locations, ensuring efficient service and high customer satisfaction.

• Maintain authenticity and quality standards of Chinese cuisine, including food presentation and overall customer experience.

• Lead, train, and mentor outlet managers and service staff to cultivate a strong team-oriented culture.

• Analyze and drive key performance indicators (KPIs) such as sales figures, cost management, and productivity.

• Implement and uphold standard operating procedures (SOPs) as well as hygiene and food safety regulations.

• Conduct regular audits and performance evaluations to ensure consistent operational excellence.

• Oversee staffing plans and scheduling to optimize manpower across all outlets.

• Address customer feedback and resolve issues swiftly to enhance service quality.

• Collaborate with kitchen teams to ensure menu standardization, introduce seasonal offerings, and manage costs effectively.

• Assist with the planning and execution of business expansion initiatives, including new location openings and renovations.

Requirements:

• Minimum 5 years of experience in food and beverage operations, with at least 3 years in a managerial capacity overseeing multiple outlets.

• Strong understanding of operations specific to Chinese cuisine and dining service standards.

• Proven experience in managing profit and loss, controlling costs, and driving sales growth.

• Excellent leadership, communication, and people management abilities.

• Capability to thrive in a dynamic, fast-paced multi-outlet environment.

• Knowledge of food safety regulations and compliance protocols.

• Familiarity with basic reporting and restaurant management software.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Fairmont Gold Manager (Lounge)

Summary of Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

• Assign sufficient manning to cater for daily operational needs

• Planning of VIP arrivals and departures and ensuring operational efficiency

• Develop and maintain strong guest relationships to ensure guest loyalty

• Handle guest issues when needed

• Meet, greet, rooming and service of all VIP guests

• Plan and review rosters to ensure productivity goals are met

• Ensure LQA service standards are in practice as set by the hotel at all times

• Conduct audit checks on colleague’s service standards and ensure compliance with hotel standards

• Responsible for all aspects of Guest Service and Guest Satisfaction that are generated and maintained on the Executive Club

• Monitor maintenance and development of the physical Executive Club product

• Facilitate preventive maintenance program with housekeeping and engineering

• Ensure highest possible revenues are generated for the Executive Club with a minimum of associated expenses.

• Train and develop the VIP Gold Lounge team in an innovative environment to deliver excellent service through our unique Butler and anticipatory service.

Qualifications:

• Minimum GCE “A” Level, University Degree Preferred

• Minimum 4 years of luxury hotel experience, preferably in Front Office

• Good decision making skills

• Knowledge of Opera System and other related sub-system interfaced to the PABX and/or the hotel’s computer system

• Proven ability to guide and coach team members

• Responsive to continuous challenges and open to making changes to achieve targeted results

• Posses drive, initiative and must be able to work independently

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

Guilin Garden Restaurant Pte. Ltd. is seeking an experienced Restaurant Manager to join our dynamic team in the Central and East Region. In this full-time role, you will be responsible for the overall operations and management of our premier dining establishment, ensuring exceptional customer service and driving financial success.

What you'll be doing

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and financial reporting

• Develop and implement strategies to enhance customer satisfaction, increase revenue, and improve operational efficiency

• Lead and motivate a team of servers, hosts, and kitchen staff to deliver outstanding service and dining experiences

• Ensure compliance with all relevant health, safety, and licensing regulations

• Liaise with suppliers, vendors, and other stakeholders to maintain a well-functioning restaurant

• Analyse sales data and market trends to identify opportunities for growth and improvement

• Foster a positive and collaborative work environment that promotes employee development and retention

What we're looking for

• Minimum 3-5 years of experience in a restaurant management or similar supervisory role

• Strong leadership, problem-solving, and decision-making skills

• Excellent customer service orientation and the ability to create a welcoming dining experience

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

• Exceptional interpersonal and communication skills to effectively manage a diverse team

• Passion for the hospitality industry and a commitment to delivering exceptional service

What we offer

At Guilin Garden Restaurant Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Generous holiday and care leave
- Opportunities for career advancement and professional development
- Discounted meals and dining privileges
- Team-building and social events to foster a positive company culture

About us

Guilin Garden Restaurant Pte. Ltd. is a premier dining establishment specialising in authentic Chinese, Mala and Korean cuisine. With a reputation for excellence and a focus on providing exceptional customer service, we have established ourselves as a leading player in the Central and East Region's vibrant hospitality industry. Join our team and be a part of our continued success story.

Apply now for this exciting opportunity to become our next Restaurant Manager! EP, WP available

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Key Responsibilities

• Manage and oversee the daily operations of the Chinese restaurant to ensure smooth and efficient service delivery.

• Maintain comprehensive knowledge of hotel facilities, services, and local attractions to effectively assist guests with enquiries and recommendations.

• Drive revenue growth, maximize restaurant profitability and implement cost-control measures.

• Build strong relationships with guests and handle requests, feedback and enquiries promptly.

• Lead and motivate the restaurant team to consistently deliver high-quality food and exceptional service standards.

• Ensure compliance with established service, hygiene, safety and operational standards.

• Foster a positive work environment and develop team members through coaching, training and performance management.

• Collaborate effectively with other hotel departments to ensure seamless guest experiences.

• Monitor staffing levels, scheduling, and resource allocation to support operational needs.

 Requirements

• Minimum 5 years of managerial experience in a Chinese restaurant operation.

• Strong leadership, interpersonal, and communication skills.

• Proven ability to manage restaurant operations, drive revenue, and control costs.

• Service-oriented mindset with a strong commitment to guest satisfaction.

• Strong team-building skills with a passion for developing and mentoring employees.

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

🌟 We’re Opening Soon — Join Us on an Exciting Journey! 🌟

Souper Tang is opening a brand-new outlet in Singapore, and we’re looking for passionate, driven individuals to be part of this exciting chapter! If you’re ready to grow your career in a dynamic and fast-paced environment, this is your chance to embark on a remarkable journey with us.

We are seeking a dynamic and experienced Assistant / Restaurant Manager to lead the day-to-day operations of our restaurant. This role is perfect for someone who thrives on delivering exceptional guest experiences, driving operational excellence, and inspiring a high-performing team.

Key Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality.
• Organize and supervise shifts.
• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Appraise staff performance and provide feedback/implement training programs to improve productivity/ enhance staff skill sets.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Control operational costs and identify measures to cut waste.
• Ensure that labour expenses are align with budgetary goals.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
• Implement initiatives to improve profitability.
• Report on restaurant performance to the Operations Manager, providing insights on staff, operations, and customer satisfaction.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Manage staff scheduling to ensure optimal coverage during peak hours.
• Implement policies and protocols that will maintain future restaurant operations.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience with at least 1 year in a managerial level.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

If you have a passion for F&B, strong leadership skills, and a desire to grow with a fast-expanding brand, we’d love to hear from you.

✨ Be part of something exciting. Grow with us. Lead with us. ✨

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:

🌟 We’re Opening Soon — Step Into Leadership With Us! 🌟

Souper Tang is launching a brand-new outlet in Singapore, and we’re inviting enthusiastic individuals to join us on this exciting journey! If you’re passionate about hospitality and ready to take the next step in your career, this opportunity is for you.

We are looking for a motivated and hands-on Restaurant Supervisor to support the daily operations of our outlet and help deliver an exceptional dining experience.

Key Responsibilities:

• Oversee all front and back of the house restaurant operations.

• Ensure customer satisfaction through promoting excellent service.

• Respond to customer complaints tactfully and professionally.

• Maintain quality control for all food served.

• Analyse staff evaluations and feedback to improve the customer’s experience.

• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.

• Oversee health code compliance and sanitation standards.

• Look for ways to cut waste and decrease operational costs.

• Generate weekly, monthly, and annual reports.

• Train new employees and provide on-going training for all staff

• Other job tasks requirements as assigned by Outlet Restaurant Manager

Job 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.

If you thrive in a fast-paced environment, enjoy leading teams, and are passionate about creating memorable guest experiences, we want to hear from you.

✨ Grow your career. Lead with confidence. Be part of our journey. ✨

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

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

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

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

• Possess WSQ Food & Hygiene Certificate

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are responsible for overseeing and managing all aspects of the housekeeping department, ensuring the highest standards of cleanliness, sanitation, and aesthetic upkeep throughout the hotel. This role involves strategic planning, staff management, and maintaining a seamless operation to enhance guest satisfaction, cultivating a culture of excellence, inspiring the team to strive for perfection, and taking pride in their work. As a Floor Manager, you’re not just leading the hotel’s housekeeping function – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Extensive experience in housekeeping management, preferably in a 5-star hotel.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Attention to detail and a commitment to quality.
• Knowledge of cleaning techniques, equipment, and chemicals.
• Proficiency in budgeting and financial management.

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

• Lead housekeeping operations:  Direct all aspects of Housekeeping operations, including system management, budgeting, forecasting, inventory control, and policy implementation
• Ensure high quality standards:  Oversee and uphold cleanliness, service, and product quality standards in guest rooms, public spaces, restrooms, offices, and meeting areas
• Collaborate on improvement projects:  Partner with Property Operations and other departments on rehabilitation and capital improvement projects to enhance facilities
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Uphold regulatory compliance:  Ensure adherence to health and safety standards, particularly as related to proper usage of chemicals and cleaning supplies

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service. As a Director of Food & Beverage, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

Experience & Qualifications

• Minimum 7-8 years of progressive leadership experience in Food & Beverage, including senior leadership roles in luxury hotels or renowned restaurants.
• Proven experience managing complex multi-outlet operations in a 5-star hospitality environment.
• Strong financial acumen with experience managing large F&B revenue streams, cost controls, and profitability.
• Degree or diploma in Hospitality Management, Culinary Arts, or related field preferred.
   

Leadership & Competencies

• Strong leadership, team development, and coaching capabilities.
• Exceptional guest-centric mindset with a passion for luxury hospitality.
• Strategic thinker with the ability to balance operational execution and long-term growth.
• Strong commercial acumen and ability to drive revenue performance.
• Excellent interpersonal and communication skills.
   

Operational Expertise

• Deep knowledge of restaurant operations, bar management, banquet operations, and luxury service standards.
• Expertise in food cost control, beverage programs, menu engineering, and labour productivity management.
• Familiarity with hospitality systems, financial reporting tools, and operational technology.
   

Personal Attributes

• Motivated, proactive, and solution-oriented leader.
• Adaptable and able to perform effectively in a dynamic environment.
• High level of professionalism, integrity, and attention to detail.
• Ability to manage high-pressure situations while maintaining service excellence.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.
 

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

Strategic Leadership

• Provide strategic direction and leadership for all Food & Beverage operations across the hotel.
• Develop and execute F&B strategies that drive revenue growth, guest satisfaction, and brand distinction.
• Position Conrad Singapore Orchard as a leading culinary destination in Singapore through innovation, partnerships, and market awareness.
• Work closely with the Executive Chef, restaurant leaders, and commercial teams to curate compelling dining concepts and experiences.

Financial Performance & Commercial Strategy

• Achieve departmental revenue, profit, and cost targets in line with the hotel’s financial objectives.
• Monitor and analyze sales performance, market trends, and competitive positioning to identify growth opportunities.
• Manage budgeting, forecasting, labor productivity, and cost controls to maximize profitability.
• Optimize pricing strategies, menu engineering, and promotional initiatives to drive revenue performance.
   

Operational Excellence

• Ensure the highest standards of food quality, beverage programs, service delivery, and guest experience across all outlets.
• Oversee operational policies, service procedures, and quality assurance in line with Hilton brand standards.
• Maintain compliance with health, safety, licensing, and regulatory requirements.
• Drive operational efficiencies while maintaining luxury service standards.
   

Guest Experience & Brand Standards

• Foster a guest-centric culture that consistently delivers memorable and personalized dining experiences.
• Monitor guest feedback, reputation scores, and service recovery processes to maintain exceptional satisfaction levels.
• Ensure service excellence across restaurants, bars, events, and in-room dining operations.
   

Team Leadership & Talent Development

• Lead, inspire, and develop a high-performing Food & Beverage leadership team.
• Foster a culture aligned with Hilton’s values and Conrad’s luxury service philosophy.
• Implement structured training, leadership development, and succession planning within the department.
• Promote a positive work culture that supports engagement, collaboration, and professional growth.
   

Innovation & Market Positioning

• Stay informed of emerging culinary trends, beverage programs, dining concepts, and hospitality innovations.
• Develop creative dining experiences, collaborations, and events that elevate the hotel’s F&B profile.
• Maintain awareness of competitive market offerings to ensure the hotel remains relevant and differentiated.
   

Collaboration & Stakeholder Engagement

• Partner closely with Sales, Marketing, Events, and Commercial teams to maximize business opportunities.
• Work collaboratively with Finance, HR, and Operations leaders to support overall hotel performance.
• Represent the hotel within industry networks, supplier partnerships, and media engagements where relevant.

Additional Responsibilities

• Maintain professional standards of leadership, conduct, and business confidentiality.
• Participate in executive leadership meetings and strategic planning initiatives.
• Perform any other duties as assigned by the General Manager or Hotel Manager.

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.

Marriott International

Job Description

Marriott International

Job Description

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

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.

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)

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9+1 hours)

Must be able to able PM shift (Claim transport home)
Must be able to accept lively environment

Opened to Supervisory candidates as well! (We will provide managerial training)

Staff meal provided!

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning

• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment

• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability

• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity

• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty

• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement

• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement

• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred

• Minimum 3 years of restaurant management experience in the F&B industry preferred

• Demonstrated leadership skills managing multicultural teams preferred

• Proven customer service orientation and problem-solving abilities preferred

• Financial acumen with experience in P&L management and cost control preferred

• Knowledge of Singapore F&B regulations and licensing requirements preferred

• Flexibility to work varied hours including weekends and public holidays preferred

Sai Brothers Kitchen

Job Description

Roles & Responsibilities

Job Description:

· Manage and keep up smooth restaurant operations.

· Maintaining safety and food quality standards.

· Supervise both kitchen staff and waitstaff, providing necessary feedback.

· write daily budget reports on both revenue and costs.

· communicate with dinners and mitigate potential conflicts.

· organize and take stock of restaurant supplies.

· great communication, time management being proactive.

· plans and evaluates department policies, processes, planning menus.

· providing legal, financial and/or strategic advice during and of meetings

· training the senior leadership team on corporate governance matters

· keeping up to date with any regulatory or statutory changes and policies that might affect the organisation

· ensuring that policies are up to date and are approved

· overseeing daily operations and customer satisfaction in a dining establishment.

· writing reports

· collating information.

· managing office space and facilities

· identifying and monitoring risks to business performance

· administering pension schemes and share issues

· dealing with company/staff insurance policies

· managing contractual arrangements with suppliers/customers

Requirements:

· Bachelor’s degree in business management or computer applications or relevant qualification.

· At least 7 years’ relevant experience.

· Leadership mentality. Being able to lead your employees is essential in manager roles.

· Time management skills, problem - solving capability, decision making skills, mentorship and ability to work under pressure.

· Strong command overall management software like applicant tracking systems, payroll systems, etc.

· Excellent knowledge of labour registration.

· Excellent communication and leadership skills.

· Strong analytical and problem-solving ability.

· Excellent ability to create a comfortable and healthy work environment for employees.

· Willing to work weekends and Public Holidays whenever required.

· Strong administrative skills and an aptitude for using IT software

· Commercial awareness

· Meticulous attention to detail

· Interpersonal skills

· Influencing skills

· The ability to take the initiative

· A flexible and practical approach to work

· Discretion and diplomacy.

Sarah's Miracle Pte. Ltd.

Job Description

Job Description:

• Manage and keep up smooth restaurant operations.
• Maintaining safety and food quality standards.
• Supervise both kitchen staff and waitstaff, providing necessary feedback.
• write daily budget reports on both revenue and costs.
• communicate with dinners and mitigate potential conflicts.
• organize and take stock of restaurant supplies.
• great communication, time management being proactive.
• plans and evaluates department policies, processes, planning menus.
• providing legal, financial and/or strategic advice during and of meetings
• training the senior leadership team on corporate governance matters
• keeping up to date with any regulatory or statutory changes and policies that might affect the organisation
• ensuring that policies are up to date and are approved
• overseeing daily operations and customer satisfaction in a dining establishment.
• writing reports
• collating information.
• managing office space and facilities
• identifying and monitoring risks to business performance
• administering pension schemes and share issues
• dealing with company/staff insurance policies
• managing contractual arrangements with suppliers/customers

• Bachelor’s degree in business management or computer applications or relevant qualification.
• At least 7 years’ relevant experience.
• · Leadership mentality. Being able to lead your employees is essential in manager roles.
• Time management skills, problem - solving capability, decision making skills, mentorship and ability to work under pressure.
• Strong command overall management software like applicant tracking systems, payroll systems, etc.
• Excellent knowledge of labour registration.
• Excellent communication and leadership skills.
• Strong analytical and problem-solving ability.
• Excellent ability to create a comfortable and healthy work environment for employees.
• Willing to work weekends and Public Holidays whenever required.
• Strong administrative skills and an aptitude for using IT software
• Commercial awareness
• Meticulous attention to detail
• Interpersonal skills
• Influencing skills
• The ability to take the initiative
• A flexible and practical approach to work
• Discretion and diplomacy.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Description

1. Sales & Business Results

· Consult and is accountable for creating a positive work environment while working closely with the Direct Supervisor and Outlet Team to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.

· Adhere to Han’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labor costs.

· Utilise all informational resources available including P&L and Customer Feedbacks information and etc, to identify opportunities and threats and develop business plan to optimise organisation potential.

· Develop recruitment and training plan with supervisor to ensure stores are appropriately staffed with productive staff.

· Support and assist immediate superior towards achieving store and area results.

· Ensure service staffs perform suggestive selling at all times to increase sales, average check and meet promotion target.

· Ensure proper execution of market wide promotions.

· Monitor and analyse outlet’s business results. Initiate and periodically develop business plan to improve stores’ results with supervisor.

· Support, coach and coordinate implementation and execution of new products and business/ training processes consistently within the store.

· Follow up and lead the team to meet outlet’s Monthly Sales and New Product Promotion Targets.

· Collate customers’ feedbacks and suggest ideas or recommend actions.

· Suggest Local Store Marketing activities for the outlet, monitor and evaluate the results and effectiveness.

· Engage in effective resource deployment to optimise resources for assigned outlets.

· Assist Area Manager to achieve business results and optimizing the resources which include people deployment, stocks, coaching or training, etc.

2. Safety & QSC

· Support, coach and consult team to produce consistently high levels of QSC, safety and sanitisation standards and guidelines.

· Comply with company’s guidelines and empowerment to recover customers.

· Manage customer complaints of the assigned stores professionally and timely.

· Submit Incident Report inclusive of actions taken for customers’ feedbacks and stores’ incidents timely according to company guidelines.

· Ensure storage and usage of food products/ingredients based on First-In-First-Out and First-Expire-First-Out guidelines.

· Ensure that proper security procedures are in place to safeguard staff, customers and company assets.

· Ensure safe environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event a customer or employee is injured.

· Conduct Outlet’s Cash Audit, Food Safety and QSC Audit. Develop action plan where necessary.

· Uphold Han’s and outlets’ image and cleanliness in ensuring store structures, equipment and fixtures are in good condition, clean and housekeeping duties are performed routinely.

3. People Management

· Display and reinforce teamwork and people skills to gain commitment from outlet team to deliver Excellent Food Safety and QSC standards.

· Plan, recruit and interview based on stores needs and ensure staffing objectives are met.

· Manage shift arrangements including provide daily operational decision, positioning, scheduling and planning of staff.

· Train and develop staff to ensure that assigned store is adequately staffed in order to maximise sales potential, operational efficiency and reduce staff turnover.

· Equip, enforce, educate and consult with all staff on appropriate HR policies, labour laws, security and safety procedures.

· Conduct performance appraisals and provide valuable input based on defined goals and objectives for each direct manager and staff.

· Ensures that individual development plans for service & kitchen team to Outlet Leader (all managers and staff) are implemented as per guidelines or/ and plans.

· Conduct orientation including safety briefing, and oversee the training of new direct employees.

· Consult with supervisor on building staff commitment and assist with plan to increase employee’s loyalty, satisfaction and pride.

4. Administrative and others

· Ensure stores perform shift control and all tasks consistently in accordance to standards.

· Responsible for daily sales deposit stocks ordering, month-end inventory and petty cash reimbursement in place.

· Review stores’ sales projection and complete Weekly Store Schedules to maximise the use of labour and achieve sales.

· Review and approve stores’ working hours.

· Co-develop, execute and follow up stores’ action plans in terms of People, Food, Safety, QSC, Sales and profit with supervisor.

· Perform at least one opening and one closing shift weekly at each of the assigned stores.

· Perform any other duties and responsibilities as assigned by the Direct Supervisor.

Requirements

· Nitec/Diploma in Food & Beverage Services Management or equivalent.

· Minimum 2 years of outlet managerial experience.

· Preferably working experience in the Front & Back of House Operations.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

HAN'S UNION PTE. LTD.

Job Description

-Address to customers’ feedbacks and complaints promptly

-Adhere to the company’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labour costs

-Lead and motivate staffs in achieving sales target and customer’s satisfaction

-Oversee and manage all areas and business of an outlet assigned

-Ensure that all daily sales collection is in order and securely banked in

-Ensure that personnel and payroll related administrative duties are promptly followed up

-Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining area

Ensure consistency and quality of food served to customers

Responsible in recruitment, development, performance appraisal, retention3, and discipline of staff in the outlet. Take appropriate measures in furtherance staff stability and uphold discipline.

Planning staff’s schedule to ensure appropriate staffing based on operational requirements

Conduct orientation and oversee training of new onboarding employees

- Passion in F&B and Service industry
- Able to work long hours including weekends and PH
- At least 1 year experience in related field.

HAN'S UNION PTE. LTD.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.

Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)

HANIS (F&B) PTE. LTD.

Job Description

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.

Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)

KUNG FU MASTER F&B PTE. LTD.

Job Description

Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure compliance with company policies, operational procedures, and service standards.
• Monitor restaurant cleanliness, hygiene, and overall appearance.
• Ensure opening and closing procedures are completed properly.

• Recruit, train, supervise, and evaluate restaurant employees.
• Prepare staff work schedules and manage attendance.
• Motivate employees to achieve high performance and excellent customer service.
• Conduct regular staff meetings and performance reviews.

• Ensure customers receive professional and friendly service.
• Handle customer inquiries, feedback, and complaints promptly.
• Maintain high levels of customer satisfaction and loyalty.
• Resolve customer issues efficiently and professionally.

• Ensure food preparation and service comply with food safety and hygiene regulations.
• Monitor food quality, presentation, and portion control.
• Ensure compliance with Singapore Food Agency (SFA) food safety requirements.
• Conduct regular inspections of kitchen and dining areas.

• Monitor inventory levels of food, beverages, and restaurant supplies.
• Order supplies and coordinate with approved suppliers.
• Minimize food wastage and control stock usage.
• Conduct regular stock counts and inventory reconciliation.

• Prepare and monitor restaurant budgets.
• Control operating costs and maximize profitability.
• Monitor daily sales, cash handling, and banking procedures.
• Prepare financial and operational reports for Management.

• Develop and implement promotional activities to increase sales.
• Monitor sales performance and recommend improvement strategies.
• Build relationships with customers and corporate clients.
• Support marketing campaigns and special events.

• Ensure compliance with all relevant government regulations and licensing requirements.
• Maintain workplace safety and health standards.
• Ensure compliance with employment laws and company policies.

• Ensure restaurant equipment and facilities are properly maintained.
• Coordinate repairs and preventive maintenance.
• Maintain a safe, clean, and organized working environment.

• Prepare daily, weekly, and monthly operational reports.
• Monitor key performance indicators (KPIs) and recommend improvements.
• Report operational issues and business performance to senior management.