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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.

1-Group (Singapore)

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

Job Description

We’re seeking a dynamic and driven Restaurant Manager for Mimi Chinese Restaurant. This position will help lead day-to-day operations, uphold service excellence, and inspire a high-performing team to deliver memorable dining experiences.

You’ll work closely with the culinary and service teams to execute regular dining service, private events and even events to the highest standards.

Job Description

• Responsible for the day-to-day operations and administration of the restaurant.

• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.

• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.

• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.

• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.

• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.

• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.

• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.

• Supervising of employee and provide training and development plan.

• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.

• Other ad-hoc duties as required.

Job Requirements

• Diploma or equivalent qualification in Hospitality / F&B Management.

• Minimum 5 years of relevant supervisory or managerial experience in casual/fine dining/event execution.

• Strong customer service and problem-solving skill.

• Strong and dynamic personality who is willing to learn new items on food and service.

• Strong planning and people management skill to lead a dynamic service team.

• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends.

• Team player with excellent interpersonal and communication skills.

• Ability to thrive in fast-paced environments and handle multiple responsibilities with composure

• Able to commit to shift work, weekends, and public holidays as part of a rotational schedule

• Proficient in MS Office applications for administrative work.

• Experience in wedding and events are a plus point.

• Mandarin language proficiency is an advantage, as the role is based in a Chinese restaurant and involves communicating with Mandarin-speaking guests.
  

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).

• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.

• Provide development plans to team members in accordance with the company's KPI.

• Identify relevant courses for the team members.

• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.

• Propose activities according to market needs.

• Provide yearly sales budget proposals for the outlet.

• Maintain good working relationships with landlords, relevant authorities/ agencies, licensees and sub-contractors.

• Assist inspectors of relevant authorities/ agencies such as NEA, MUIS and Civil Defense during outlet inspection and follow-up actions.

• Liaise with landlords on building matters, joint promotions and events.

• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with licensees.

• Responsible for sourcing and recommending suitable food types to fill up vacant stalls.

• Conduct regular checks on food quality and provide feedback to licensees.

• Ensure selling prices of stalls according to licensee agreements.

• Assess and provide evaluation of subcontractors' performance.

• Supervise and provide guidance to licensees and cleaning contractors to provide high quality of service and achieve housekeeping excellence.

• To plan and carry out M&E works according to schedule.

Administration

• Planning work schedule of the team.

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.

• Handle disciplinary issues, grievances, disputes and work tension among the team.

• Handles the termination procedures as per company’s guideline.

• Effectively communicate company policies and procedures to team members, licensees and contractors etc.

• Accountable for outlet float money, petty cash and daily sales collection.

• Responsible for ensuring licensees’ daily sales received, are correct and being bank in.

• Timely submission of outlet reports.

• Prepare and submit monthly Branch Manager reports to Area/ Assistant Area Manager.

• Ensure proper cost control on all expenses according to budget.

• Carry out necessary actions against licensees and contractors for non-conformance in service, housekeeping and agreements.

• Any other assigned tasks

Job Express Services Pte Ltd.

Job Express Services Pte Ltd is a trusted and accredited employment agency in Singapore, recognized by the Ministry of Manpower. With over 15 years of experience, we specialize in delivering top-tier staffing solutions across various industries.

Job Description

Job Position : Restaurant Manager
Salary up to $5000
Working Hour : 6 days 12 hours
Location : Pioneer / Toa Payoh
Company provide meals

Key Responsibilities:
·         Oversee the daily operations of the restaurant to ensure smooth and efficient service.
·         Manage, train, and supervise restaurant staff.
·         Ensure high standards of customer service and customer satisfaction.
·         Monitor staff performance and maintain a positive working environment.
·         Handle customer inquiries, feedback, and complaints professionally.
·         Manage inventory, stock ordering, and cost control.
·         Ensure compliance with food hygiene, safety, and company policies.
·         Prepare staff schedules and manage manpower allocation.
·         Monitor sales performance and implement strategies to achieve business targets.
·         Maintain cleanliness, quality, and operational standards at all times.

Requirements:
·         Previous experience in fast food management or a similar supervisory role.
·         Strong leadership and team management skills.
·         Excellent communication and interpersonal skills.
·         Ability to work in a fast-paced environment.
·         Good problem-solving and organizational abilities.

Interested applicants, who wish to apply for the advertised position.
Kindly click the "APPLY NOW" button to apply.

Yvonne Loke

Job Express Services Pte Ltd
EA Registration Number: R1107329
EA Licence No: 14C7179

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Yearly Appraisals
●5 days work week and 2 days OFF, 44 hours
●Performance Incentives (quarterly)
●Rapid Career Growth
●Staff meals & discounted meals
●Various types of leave entitlements
●Outpatient & Hospitalisation benefits
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

We guarantee you will have lots of fun at work and not a single day is the same!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

● Role is open to Singapore Citizens/PR only
● Sign-up bonus of $2,000
● Staff referral programme of $500
● Attractive Salary $$
● Yearly Appraisals
● 5 days work week and 2 days OFF, 44 hours
● Performance Incentives (quarterly)
● Rapid Career Growth
● Staff meals & discounted meals
● Various types of leave entitlements
● Outpatient & Hospitalisation benefits
● Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

As the Restaurant Manager you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

We guarantee you will have lots of fun at work and not a single day is the same!

BEREMPAH BROS PTE. LTD.

Job Description

Company Overview

BEREMPAH BROS PTE. LTD. is a fast-growing Singapore F&B brand serving local food with a modern twist. The company is expanding across multiple outlets, focusing on delivering quality food and service.

Job Summary

You will lead daily outlet operations, ensuring smooth service, maintaining food and service standards, and supporting company growth through staff leadership and operational excellence.

Responsibilities

• Manage daily outlet operations to ensure smooth service during peak periods and maintain operational efficiency
• Lead, train, and motivate outlet staff to deliver consistent food quality, fast service, and high cleanliness standards
• Plan and schedule staff rosters to ensure adequate manpower coverage for each shift
• Monitor food preparation, portioning, presentation, and product consistency according to company SOPs
• Handle customer feedback and resolve service issues professionally to maintain customer satisfaction
• Manage stock levels by ordering supplies, controlling wastage, and coordinating with suppliers
• Monitor daily sales, cash handling, POS records, delivery platform orders, and generate outlet performance reports
• Ensure compliance with food hygiene regulations, workplace safety standards, and company operating procedures
• Collaborate with management to improve outlet workflow, control costs, and enhance sales performance
• Support new outlet openings by assisting with staff deployment and operational standardization

Preferred competencies and qualifications

• Prior F&B supervisory or outlet management experience preferred
• Experience in hawker, food court, quick-service, or high-volume F&B environments is an advantage
• Food hygiene certificate is an advantage

LUXURY ISLANDS PTE. LTD.

Job Description

The Assistant Restaurant and Bar Manager supports the daily operations of the restaurant and bar to ensure excellent guest service, smooth service flow, strong team performance, and compliance with hotel standards. The role assists in managing staff, controlling costs, maintaining quality, and driving revenue through effective outlet operations.

• Assist in overseeing the day-to-day operations of the restaurant and bar.

• Support the Restaurant and Bar Manager in planning, organizing, and supervising service periods.

• Ensure high standards of guest service, product quality, and presentation at all times.

• Monitor staff performance, grooming, attendance, and service standards.

• Assist with staff scheduling, roster planning, and manpower deployment.

• Provide on-the-floor supervision during peak service periods.

• Handle guest feedback, complaints, and special requests in a professional manner.

• Support training, coaching, and development of service staff.

• Assist in maintaining beverage and food cost control, stock levels, and inventory management.

• Monitor table service, bar service, billing accuracy, and POS operations.

• Ensure cleanliness, hygiene, safety, and sanitation standards are followed.

• Support upselling, promotions, events, and revenue-generating initiatives.

• Coordinate with the kitchen, banquet, and other hotel departments for smooth operations.

• Assist with monthly inventory, reports, and administrative tasks.

• Ensure compliance with company policies, brand standards, and licensing requirements.

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)
• New Outlet Opening Soon (Bukit Batok MRT)

Whatsapp us at 81•• •194 for more information!

Private Advertiser

Job Description

1.⁠ ⁠Working Hours & Physical Requirements
2.Shift work (8–10 hours per day)
3.Restaurant operating hours: 6am–2am (including early mornings)
4.Work on weekends & public holidays
5.Stand for long hours
6.Perform cleaning tasks
7.Carry items up to 15–20kg

Your Main Responsibilities
1.Manage daily restaurant operations during your shift
2.Control labour, food cost & wastage
3.Ensure food availability & smooth deliveries
4.Handle customer feedback & complaints
5.Lead, train & brief team members
6.Manage stock, cash & store security

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

About the role

As the Restaurant Manager, you'll oversee the restaurant operations, ensuring top-tier service, quality, and guest satisfaction. Your role involves leading a dedicated team to deliver an exceptional fine dining experience while maintaining a focus on profitability and efficiency.

Key responsibilities

• Lead, motivate, and mentor the restaurant staff to deliver exceptional service and uphold high standards.

• Manage daily operations, including reservations, seating, and service flow, ensuring seamless experiences.

• Address guest inquiries, concerns, and feedback promptly and professionally, enhancing the dining experience.

• Monitor sales performance, implement pricing strategies, and drive revenue growth through innovative initiatives.

• Uphold and enforce restaurant policies and standards for a professional and compliant environment.

• Assist and support additional business duties as assigned by management.

About you

• Experience in a fine dining Restaurant

• Possess at least a tertiary education certification.

• Strong leadership skills inspiring teams toward excellence.

• Exceptional customer service and communication abilities.

• Knowledgeable in food and beverage trends with a strong understanding of fine dining etiquette and service.

HOW TO APPLY:

We would like to invite interested applicants to submit their resume to lav••••••@dhc.com.sg or by clicking the "Apply Now" button.

We regret to inform that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Lavis Ong

Registration number R21100883

EA License: 12C6253

KINGWON ENTERTAINMENT MANAGEMENT PTE. LTD.

Job Description

About Us

We are a premier wholesale distributor powering the region's hospitality scene. We supply an extensive portfolio of premium liquors, popular soft drinks, and specialty beverages to bars, restaurants, hotels, and retailers.

We are looking for an energetic, organized, and highly driven Assistant F&B Manager. If you love the beverage industry, have a sharp mind for logistics and numbers, and want to transition out of grueling late-night restaurant/bar shifts into the dynamic world of B2B wholesale distribution, this is your next step.

As the Assistant F&B Manager, you will be the engine room of our beverage department. You will work side-by-side with the F&B Manager to maintain inventory health, coordinate brand activations, train clients, and ensure our B2B accounts receive flawless product support.

Key Responsibilities:

• Account Support & Activations: Assist key client accounts (restaurants, bars, hotels) with menu implementation, product placement, and organizing promotional tasting events.

• Inventory & Sampling Control: Monitor beverage stock levels, track product shelf-life (especially for soft drinks and craft beers), and manage the distribution of promotional samples to the sales team.

• Product Training: Conduct product masterclasses, tastings, and basic mixology or perfect-serve training for both our internal sales reps and clients' front-of-house staff.

• Data & Market Tracking: Compile sales performance data on various beverage categories and monitor competitor pricing and emerging drink trends.

• Supplier Coordination: Liaise with liquor and soft drink suppliers to coordinate delivery schedules, point-of-sale (POS) marketing materials, and brand assets.

• Experience: 3–4 years of supervisory or team lead experience in hospitality (bars, hotels, restaurants) or working within beverage distribution.
• Beverage Knowledge: A strong foundational knowledge of spirits, soft drinks, mixers, and beer.
• Execution Skills: Strong organizational skills. You are someone who can seamlessly switch between analyzing a spreadsheet and hosting a liquor tasting.
• B2B Understanding: Basic knowledge of how commercial beverage programs run (stock rotation, FIFO, menu pricing, and wastage control).
• Tech Savvy: Proficient in MS Excel/Google Sheets and quick to learn inventory management or ERP software.
• Required: Well-versed in both spoken and written Mandarin to communicate effectively with Chinese-speaking stakeholders/clients.

CAFFE DELL A'MORE PTE. LTD.

Job Description

The Assistant Restaurant Manager will oversee the daily operations of a Whiskdom outlet, ensuring smooth workflows, team performance, product quality, and customer satisfaction. This role requires strong leadership, hands-on service skills, and the ability to manage both people and processes in a fast-paced F&B environment.

FORKETTA PTE. LTD.

Job Description

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies.

Essential Qualifications & Skills

• Experience: 3–5+ years in hospitality management, with a solid track record of leading teams in fast-paced environments.
• Hard Skills: Proficiency in Point of Sale (POS) systems, inventory software, and rostering tools. Strong capability in financial reporting and budget analysis.
• Soft Skills: Excellent interpersonal communication, strong problem-solving abilities, and a customer-first mindset.

FORKETTA PTE. LTD.

Job Description

Key Responsibilities

Daily Operations & Guest Relations

• Shift Management: Oversee opening, closing, and smooth day-to-day operations during peak and off-peak hours.
• Customer Service: Act as the primary point of contact for guest feedback and swiftly resolve complaints to maintain high satisfaction.
• Quality Control: Ensure food, beverages, and service strictly adhere to brand standards, recipes, and presentation guidelines.

Team Leadership & Development

• Staff Scheduling: Create and manage weekly duty rosters, assign stations, and track employee attendance.
• Training & Onboarding: Assist in hiring, training, and mentoring new team members.
• Performance: Monitor employee performance, provide constructive feedback, and enforce workplace conduct.

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

• Analyze budget and P&L for the outlet.

• Leading a team of outlet Hosts / Hostess. This position will be accountable for planning, coordinating and managing the receptions and services to ensure restaurant operations run efficiently and effectively and that customer service standards are maintained at all times.

• Work with team members in service and food preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.

• Ensure all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.

• Responsible for maintaining and coordinating reviews, discipline, staff awards, flexi days, payroll, SRFs, etc.

• Approves the schedule and flexi day requests for all restaurant staff.

• Responsible for coordinating training of all staff as needed. Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience. High-volume, fast-paced restaurant experience is a plus

Experience

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

Other Prerequisite

• Be willing to work any day and any shift

• Able to perform under pressure

• Respond to visual and aural cues

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.

RecruitFirst Pte. Ltd

Grow your company with RecruitFirst!

Job Description

Assistant Manager (Japanese Restaurant)

Job Summary

• Salary: Up to $2,800 + $300 Allowance

• Working Days: 5.5 Days (44 hours per week)

• Working Location: Anchorpoint

• Join a well-established Japanese restaurant brand, Ma Maison

• Opportunity for career growth and development

Job Description

• Take customer orders and ensure excellent service standards

• Serve food and beverages to customers

• Clear and reset tables promptly

• Manage daily outlet operations and ensure smooth workflow

• Supervise, guide, and manage staff performance

• Support manpower planning and maintain service quality

• Handle other ad-hoc duties as assigned

Requirements

• Prior experience in the F&B or restaurant industry is preferred

• Experience in a supervisory or leadership role will be advantageous

• Good communication and interpersonal skills

• Able to work in a fast-paced environment

• Positive attitude with strong customer service orientation

• Willing to work retail hours, weekends, and public holidays

To Apply

Interested applicants, please submit your updated resume in MS Word format by clicking the Apply Now button.

We regret that only shortlisted candidates will be notified.

Tsen Jiun Lih (R22110403)
Recruitment Consultant
RecruitFirst Pte Ltd (EA13C6342)

Empire Fine Chinese Cuisine Pte. Ltd.

Established in 2020, Empire Fine Chinese Cuisine radiates the local food scene offering top-notch culinary execution of traditional Cantonese and Teochew delights. Chefs from Michelin Star restaurants have been flown in exclusively to bring to the table exquisite, mouth-watering flavours that is sure to please your palate.

Job Description

Roles & Responsibilities

• Ensure smooth day-to-day restaurant operations and support the continued success of the business.
• Supervise and manage daily restaurant operations, including cash handling and cash management.
• Monitor, coach, and correct staff on service standards to ensure consistent service quality.

• Build and maintain a positive team environment, foster teamwork to achieve shared goals, and actively listen to and address employees' feedback and needs.
• Prepare and manage staff duty rosters.
• Monitor employee attendance, punctuality, and disciplinary performance.

• Propose and develop new menu items and promotional campaigns.
• Supervise all kitchen stations to ensure food is prepared according to established recipes, cooking procedures, and food hygiene and safety standards.
• Conduct final quality checks on completed dishes to ensure food quality and presentation meet menu standards.
• Provide regular training to staff on existing and newly introduced menu items.

• Ensure Standard Operating Procedures (SOPs) are regularly updated and consistently implemented.
• Maintain high standards of cleanliness, hygiene, and overall restaurant sanitation.

• Handle customer enquiries, feedback, and complaints professionally.
• Ensure customer satisfaction by delivering an excellent dining experience.

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)

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Private Advertiser

Job Description

About the role

Forketta Pte. Ltd. is seeking an Assistant Restaurant Manager to join our dynamic team in the Tiong Bahru Central Region. This is a part-time position offering a fantastic opportunity to develop your management skills in a fast-paced hospitality environment. As Assistant Restaurant Manager, you will play a crucial role in supporting the day-to-day operations of our restaurant, ensuring exceptional service standards and a positive dining experience for all our guests. You will work closely with the Restaurant Manager to oversee staff, manage customer relations, and contribute to the overall success and profitability of the establishment.

Key responsibilities

1. Supervise and coordinate front-of-house and back-of-house staff during shifts, ensuring adherence to company standards and procedures

2. Manage table reservations, seating arrangements and guest flow to optimise service delivery and customer satisfaction

3. Monitor food and beverage quality, presentation and portion consistency across all service periods

4. Respond to and resolve customer complaints promptly and professionally, ensuring guest satisfaction

5. Assist with staff recruitment, training, scheduling and performance management under the Restaurant Manager's direction

6. Maintain cleanliness and hygiene standards throughout the restaurant in compliance with food safety regulations

7. Support inventory management and cost control initiatives to maximise profitability

8. Ensure compliance with all health, safety and licensing regulations

9. Handle point-of-sale systems and process payments accurately

10. Contribute to marketing initiatives and promotional activities to drive customer engagement and revenue

What we're looking for

1. Proven experience as an Assistant Restaurant Manager, Shift Supervisor or similar management role in a busy restaurant or hospitality establishment

2. Strong leadership and team management skills with the ability to motivate and develop staff

3. Excellent customer service and communication abilities, with a genuine passion for delivering exceptional guest experiences

4. Sound knowledge of food and beverage service standards, menu knowledge and table service etiquette

5. Proficiency with point-of-sale (POS) systems and restaurant management software

6. Demonstrated ability to multitask, prioritise and remain calm under pressure during peak service periods

7. Understanding of health, safety and food hygiene regulations relevant to the hospitality industry

8. Numeracy skills and ability to manage budgets, costs and financial reconciliation

9. Flexibility to work evenings, weekends and public holidays as required

10. Diploma or higher qualification in Hospitality Management, or equivalent experience in restaurant management

What we offer

At Forketta Pte. Ltd., we value our team members and provide a supportive work environment where you can grow and develop your career in hospitality. We offer competitive remuneration, staff meal benefits, and the opportunity to work in a collaborative and innovative restaurant setting. As a part-time role, this position provides flexibility whilst allowing you to make a meaningful contribution to our success. We are committed to creating an inclusive workplace and welcome applications from candidates of all backgrounds. If you require any adjustments or support during the recruitment process, please do not hesitate to contact us.

About us

Forketta Pte. Ltd. is a passionate hospitality company dedicated to delivering exceptional dining experiences. We pride ourselves on our commitment to quality, innovation and customer satisfaction. Our restaurant brings together culinary excellence and warm hospitality, creating memorable experiences for our guests in the heart of the Tiong Bahru Central Region. We believe in fostering a positive team culture where our staff are valued, supported and given opportunities to grow and succeed in their careers.

Apply now

If you are an enthusiastic and dedicated hospitality professional with management experience, we would love to hear from you. Please submit your resume, a cover letter and your availability to join our team. Forketta Pte. Ltd. is an equal opportunities employer and welcomes applications from all qualified candidates.

PSGourmet Pte Ltd

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

Job Description

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration / benefits

• Location: Tampines Mall, Paya Lebar, City Square Mall, Kallang Wave Mall, Sengkang Sport Complex, Hougang01

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the overall operations of Lobby Bar and Pool Bar and to assist in The Dining Room daily operation.

KEY RESPONSIBILITIES:

• Ensure service is friendly, prompt and courteous at all times.

• Monitor budget and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

• Schedule staff hours and assign duties.

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and bar facilities.

• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

• Ensure correct liquor licensing laws are abided by paying particular attention to intoxicated guests and underage guests.

• Estimate spirit, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

• Review snack menus and analyse drink recipes in order to determine labour and overhead costs, and assign prices to menu items.

• Assist in the establishment and maintenance of an outlet promotional calendar.

• Increase and maintain average beverage checks and food snack spends per person in line with budget expectations.

• Coordinate with Executive/Outlet Chef to ensure that all items of food meet desired image and quality and also for the developments of special promotions.

• Report maintenance faults and damage of furniture and all areas of the restaurant to the maintenance department.

• Ensure completion of monthly linen, operating equipment, wine and beverage stock- take.

• Handle customer concerns and complaints with concern and understanding according in a professional manner.

• Collect guest feedback and comments in order to improve service and product quality to ensure guest satisfaction.

• Handle complaints from guests in a pleasant and efficient manner, to ensure guests satisfaction.

• Ensure sales are maximised through suggestive up selling.

SingCo BV Pte Ltd

Job Description

Assistant Outlet Manager

Reports to Management

Incumbent needs to perform shift works and work on Weekends and Public Holidays.

• In charge of operational managing the restaurant outlet (s).
• Ensure compliance to food quality, hygiene and workplace safety standards.
• Coach, mentor and train service staff on a day to day operations such as such as train staff to have good service standards and cashiering knowledge, upkeep cleanliness and tidiness of workplace, etc.
• Guide service staff to handle customers’ complaints.
• Organise and control inventory, manage budget and reduce in wastage.
• Plan, create and execute business strategies to sustain profitability and increase sales.
• Monitor sales and provide weekly and/or monthly sales reports to Management and provide reviews on a regular basis.
• Manpower planning and schedule weekly roster.
• Work with various stakeholders such as HR, Marketing and Maintenance Departments on manpower issues, marketing strategies to improve on business sales and maintenance work and repairs on a regular or needs basis.
• Any ad-hoc tasks assigned by Management from time to time.

BCH HOTEL INVESTMENT PTE LTD

Job Description

JOB SUMMARY

To ensure highest level of customer service and personal service to our guest. You will be working closely with event planners and professional to identify their needs and ensure customer’s satisfaction.  You supply to all types of services relating to the events a take on the responsibility of coordinating all the logistics involved in making the event work to the guest’s satisfaction. 

QUALIFICATIONS & EXPERIENCE

• Minimum of 2 Years of relevant working experience. Additional Experience in Hospitality ie. Sales is an asset.
• Preferably with a Bachelor’s degree/ Higher education qualification/ Equivalent in hotel management/ Business Administration

CORE WORK ACTIVITIES

• Ensure all Catering standards are adhered for all event activity
• Actively be involved in and monitor of all levels of service to ensure success of this benchmark
• Work closely with the Director of Catering to ensure all contractual terms agreed upon are carried and maximize function space for the highest profitability of the hotel.
• Ensure all service standards are in compliance. 
• Be available to assist client while on site at appropriate times.
• Provide booking feedback to all departments to include advance information on conventions and catering functions ensuring client requirements are met and that refinements to service and procedures are made as necessary to meet the client’s needs.
• Ability to detail last minute bookings where required, as directed by Director of Catering.
• Work with Director of Catering to oversee Daily BEO Meetings, Weekly Resume Meeting, Pre-Con Meeting (Both Internal & External)
• Attend daily kitchen meeting to review BEO and ensure last minute changes are communicated to Banquets, AV, Kitchen, Stewarding & Front Desk. 
• Ensure proper handover from Sales Department after contract signed. 
• Collect Pre-Event deposit timely as per schedule/s listed in the contract
• Upsell and manage events and assigned bookings from site inspections, booking detail administration, pre-event meetings and post-event follow-up and re-booking.
• Solid compilation of all pertinent information leading to clear and concise agendas, Group Resumes and Banquet Event Orders.
• Ensuring post-event billing are in place and according to the billing as per Banquet Event Order. 
• Initiate billing procedures, ensuring client credibility and that deposit and/or credit applications are received with adequate information and within an acceptable time frame. 
• Check-out PM Account with 5 working days from last day of event. 
• Assist with the compilation of competitive intelligence information.
• Active participation in Departmental meetings, team building efforts and other like activities. 
• Actively participate in appropriate Catering & Events training.
• Maintain high quality of service standards required by the hotel and by the company.
• All other reasonable requests that are made by the leadership of the Department and Hotel.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International.

Be

where you can do your best work,

begin

 your purpose, 

belong

 to an amazing global team, and 

become

 the best version of you.

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 Manager, Banquet

Summary of Responsibilities:

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

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation

• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by

• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting base on each BEO’s requirement, instruction and departmental standards

• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs

• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break

• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event

• Monitor the event status and communicate with culinary team

• Plan and control manning to meet business needs and according to budget

• Control outsource labour supply, casual labour and overtime

• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level

• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline

• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended

• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence

• Drive consistent service and process improvement

Qualifications:

• 2 years in F&B management experience with strong background of banquet operation

• Experience in similar size/style of 5* hotel

• Diploma / degree in Hospitality Management

• Leadership / People management

• Good interpersonal and communication skills

• Able to work under pressure and independently

• Good interpersonal skills with ability to communicate with guests and all levels of employees

• Service oriented with an eye for details

• Strong computer skills and proficient in Microsoft Office-Words & Excel

• Strong problem solving and decision making skills

• Effective conflict management skills, respecting a diverse, multi-cultural environment

• Can use sensitivity and discretion in supporting guest needs

• Leads to constantly improve the guest service experience and team performance

• Career focused, wanting to grow and develop, self-driven

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/

NOMADA RESTAURANT PTE. LTD.

Job Description

he Restaurant Assistant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant to ensure excellent customer service, operational efficiency, food quality, and profitability. The role also includes supervising staff, maintaining company standards, and ensuring compliance with food safety and workplace regulations.

• Assist in the day-to-day operations of the restaurant.
• Ensure smooth restaurant operations during all service periods.
• Monitor service standards and ensure guests receive exceptional dining experiences.
• Handle customer feedback and resolve complaints professionally and promptly.
• Ensure cleanliness, hygiene, and restaurant presentation meet company standards.

• Supervise, motivate, and support front-of-house employees.
• Assist in staff recruitment, onboarding, orientation, and training.
• Conduct daily pre-shift briefings and communicate operational updates.
• Monitor employee performance and provide coaching to improve service standards.
• Foster teamwork and maintain a positive working environment.

• Prepare and manage staff duty rosters.
• Ensure adequate manpower is available to meet operational needs.
• Monitor staff attendance, punctuality, leave, and discipline.
• Assist in controlling labour costs while maintaining service quality.

• Ensure guests receive prompt, friendly, and professional service.
• Build positive customer relationships and encourage repeat business.
• Handle VIP guests and special requests efficiently.
• Follow up on customer feedback and implement service improvements where necessary.

• Support the Restaurant Manager in achieving sales and profitability targets.
• Monitor daily sales performance and suggest initiatives to improve revenue.
• Control operating expenses, minimise wastage, and manage inventory effectively.
• Ensure accurate cash handling, POS operations, and end-of-day reconciliation.

• Monitor stock levels of food, beverages, and operational supplies.
• Coordinate ordering and receiving of supplies.
• Conduct regular inventory counts and investigate stock variances.
• Ensure proper storage and stock rotation according to FIFO principles.

• Ensure compliance with food hygiene, workplace safety, and company policies.
• Maintain cleanliness of dining areas, service stations, and equipment.
• Ensure all staff adhere to food safety regulations and personal hygiene standards.
• Participate in internal and external audits where required.

DOMO ARIGATO PTE. LTD.

Job Description

Key Responsbilities

1. Floor Operations & Guest Services

• Active Floor Presence: Maintain high visibility on the floor to step in, support staff, and table-touch guests.
• Atmosphere & Flow: Regulate music volume, lighting, and cleanliness to meet brand standards.
• Conflict Resolution: Handle guest complaints and service recovery quickly and professionally.

2. Staff Leadership & Development

• Team Management: Train, onboard, and evaluate hosts, servers, and bartenders.
• Scheduling & Rosters: Create staff schedules, manage shift handovers, and adjust for sales volume or special events.
• Pre-service Briefings: Conduct daily meetings to communicate specials, VIP guests, and service goals.

3. Bar & Inventory Coordination

• Stock Control: Monitor bar and cellar inventory, track deliveries, and order supplies as needed.
• Menu Collaboration: Work with operations managers to craft, update, and merchandise beverage menus.
• Compliance: Ensure responsible service of alcohol and strict adherence to licensing laws.

4. Administration & Profitability

• Point-of-Sale (POS) Management: Process voids, comps, and employee time-clock approvals.
• Cash Handling: Oversee cash drawers, reconcile registers at shift changes, and prepare bank deposits.
• Health & Safety: Enforce food safety and hygiene protocols across the dining room and bar.

Key Qualifications & Skills

• Experience: 3+ years in hospitality management or as a senior supervisor.
• Knowledge: Strong grasp of beverage programs (wine, spirits, cocktails) and food safety.
• Soft Skills: Exceptional multitasking, conflict resolution, and interpersonal communication.

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 Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• 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
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• 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)

Soup Holdings Limited

Job Description

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

MOONLIGHT LOUNGE PTE. LTD.

Job Description

Responsibilities

Oversee the daily operations of the bar, including opening and closing the bar, stocking supplies, ordering inventory, managing staff, handling customer inquiries and complaints, and enforcing safety and security protocols.

Create promotional campaigns to drive business to the bar.

Develop and maintain relationships with suppliers.

Create and enforce policies and procedures to ensure the bar runs smoothly and efficiently.

Perform other duties as assigned.

Qualifications

Previous experience in the industry is preferred.

Must be organized and efficient.

Great people skills are required.

Passion for the industry is a must.

Must be willing to work long hours.

Must be able to lift and move heavy objects.

Must be able to stand for long periods.

Must be able to work in a fast-paced environment.

Position Type and Expected Hours of Work

This is a full-time position. Days and hours of work are Monday through Saturday, 8:00 p.m. to 12:00 a.m.

Required Education and Experience

Previous experience in the industry is preferred.

YUMMY PALACE PTE. LTD.

Job Description

Job responsibilities include:

• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• promoting and marketing the business
• overseeing stock levels
• ordering supplies
• producing staff rotas
• handling customer enquiries and complaints
• taking reservations
• greeting and advising customers
• problem solving
• preparing and presenting staffing/sales reports
• keeping statistical and financial records
• assessing and improving profitability
• setting targets
• handling administration and paperwork
• liaising with customers, employees, suppliers, licensing authorities and sales representatives
• making improvements to the running of the business and developing the restaurant.

Marriott International

Job Description

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

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

Job Description

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.

• To ensure that each All F&B outlet is managed successfully as an independent profit center.

• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.

• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.

• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.

• To ensure that the department operational budget is strictly adhered to.

• To monitor all costs and recommend / institute measures to control them.

• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.

• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.

• To implement a flexible employee base, with the right mix of full time and part-time employees. To allocate employees over the department based on established business levels for the day.

• To assign responsibilities to subordinates and to check their performance periodically.

• To represent the F&B Department on the HOD Committee.

• To support staff needs in other departments based on the hotel priorities and anticipated business levels.

• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.

• To be available and on duty during peak periods and practice hands on management style.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.

• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.

• To personally and frequently verify that guests in all the outlets are receiving the best possible service.

• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.

• To be demanding and critical when it comes to service standards.

• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).

• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.

• Sets a positive example for guest relations.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handles guest problems and complaints.

• Empower employees to provide excellent customer service.

• Ensure employees understand expectations and parameters.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.

• To encourage creativity among the outlet teams.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

Administration

• To ensure that all departmental operations manual are prepared and updated annually.

• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.

• To conduct monthly Food & Beverage Meeting.

• To ensure that all meetings are well planned, efficient and results oriented.

• To conduct daily operations briefing with all Outlet Managers.

• To ensure that deadlines on all projects are met.

Marketing

• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

• To continuously seek ways to assist the outlet management maximize their revenues and profits.

• To monitor and analyze the activities and trend of competitive restaurants and bars.

• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.

• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.

• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

• To maintain a good rapport and working relationship with staff in the outlet and all other departments.

• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.

• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.

• To respond to any changes in the F&B Department function as dictated by the hotel.

• To project at all times a positive and motivated attitude and exercise self-control.

• To have a complete understanding of the Hotel's Policies and Procedures.

• To provide a courteous and professional service at all times.

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.

• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.

• To conduct yearly performance appraisal and give employees regular feedback on their job performance.

• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.

• To ensure that all employees provide a courteous and professional service at all times.

• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.

• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.

• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.

• Create opportunities to upsell during event planning.

• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

Requirement:

• Minimum certificate in Hotel Management or F&B Management.

• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.

• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.

Takagi Ramen Pte Ltd

Takagi Ramen, founded in 2015, is a rapidly growing F&B brand focused on serving affordable and quality Japanese ramen. The company currently operates 13 outlets across Singapore, 9 of which are open 24 hours, offering customers convenient and satisfying ramen anytime of the day. With a clear growth strategy, Takagi Ramen continues to expand its presence as it works towards becoming Singapore’s market leader in affordable Japanese ramen.

Job Description

A Brief Introduction of Takagi Ramen

Takagi Ramen is a growing F&B chain with 13 outlets currently and a clear vision to become a market leader in Singapore for affordable Japanese Ramen. As a growing company, our work is demanding but for the right candidates, there is rapid career and income growth opportunities.

Job Summary:

The Restaurant Manager oversees the daily operations of a restaurant, ensuring that everything runs smoothly while maintaining high standards of customer service, food quality, and operational efficiency. This role is responsible for managing staff, handling budgets, ensuring compliance with health and safety regulations, and creating a positive dining experience for guests. The Restaurant Manager also plays a key role in maximizing profitability, managing inventory, and leading the team to meet organizational goals.

Roles and Responsibilities:

Job Description:

• Manages the outlet’s operations while ensuring adherence to health and safety regulations, food handling protocols, and hygiene standards.

• Encourages and supports staff while promoting open and effective communication between the team and management.

• Plans and manages staff scheduling and shift arrangements.

• Ensures a high level of customer satisfaction by addressing and resolving customer complaints promptly and effectively.

• Manages and monitors inventory to ensure adequate stock levels are maintained.

• Prepares and submits daily sales reports. 

Job Requirement:

• Minimum 2 years of experience in Food & Beverage industry

• Strong supervisory and leadership skills

• Excellent interpersonal skills with a focus on customer service

• Familiarity with food handling, safety, and other restaurant guidelines

• Singaporeans/PRs

• Preferably able to start work immediately

Benefits:

• Monthly Incentive Bonus

• Joining Bonus ($1000) (Full Time Only)

• Flexible Working Hours

• Staff Discount

• Staff Meal

• Medical Benefits

• Career Advancement Opportunities

• Annual Leave

Island-wide Locations:

1. Jurong West

2. One-North

3. Redhill

4. Dhoby Ghaut

5. Woodlands

6. Yishun

7. Ang Mo Kio

8. Yew Tee Point

9. Simei

10. Downtown East

11. Hougang

12. Bedok

13. Sengkang 

We're now hiring a Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Don’t miss out this great opportunity! Contact our friendly HR: 98•• •975 / 92•• •413

Marriott International

Job Description

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

Strumms Holding Pte Ltd

We celebrate you.

Job Description

Ipanema World Music Bar is looking for a dynamic Assistant Bar Manager to support daily operations and keep the energy high behind the bar.

You’ll work closely with the Bar Manager to lead the team, maintain top-quality drinks, and deliver a standout guest experience that matches our music-driven vibe.

Responsibilities:

• Support daily bar operations and ensure smooth service flow

• Assist the Manager in managing the outlet’s budget, including revenue, labour costs, and profitability

• Lead and motivate the team to deliver fast, friendly, and high-quality service

• Ensure drink quality, consistency, and adherence to standards

• Conduct inventory checks, control stock levels, and assist with ordering

• Coordinate with the operations team on promotions and drive effective upselling

• Handle guest feedback promptly and provide efficient, courteous service

• Assist with scheduling, training, and step up to lead in the Manager’s absence

What we’re looking for:

• Strong leadership with a hands-on attitude

• Excellent communication and interpersonal skills

• Able to stay composed in a fast-paced environment

• Detail-oriented with a focus on quality and consistency

• Good knowledge of cocktails, spirits, and industry trends

Requirements:

• Minimum “O” Level with good command of English

• Bartending experience required

• Supervisory or assistant management experience preferred

Perks:

• Competitive salary and performance bonuses  to recognize and reward your hard work and dedication.

• Employee discounts on food & drinks

Job Type: Full Time
Salary: SGD 2800 – 3200

Ready to take the next step in your bar career? Send us your resume and join our fun-loving team!

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.

KNA MANPOWER CONSULTANTS PTE. LTD.

Job Description

The Restaurant General Manager is responsible for leading all aspects of restaurant operations including people, performance, guest experience, and profitability while ensuring high standards of food quality, service, and cleanliness.

The ideal candidate is a strategic thinker, inspiring leader, hands-on operator, and tireless champion of guest satisfaction and team development.

LEADERSHIP & STAFF DEVELOPMENT

o Recruit, hire, and train staff members for all positions in restaurant

o Lead and motivate, restaurant staff.

o Ensure compliance with all company policies, procedures, and safety standards.

o Foster a positive work culture, spread joy, and maintain high morale among staff.

o Promptly resolve conflicts and handle employee relations issues as they arise.

o Provide regular coaching, feedback, and recognition to grow team members and ensure operational excellence.

o Conduct performance evaluations, manage promotions, corrective actions, and succession planning.

o Foster a team-oriented environment with open communication, accountability, and high morale.

o Lead by example to model and always promote company core values and brand standards.

DAILY OPERATIONS MANAGEMENT

o Oversee daily operations, ensuring efficient and smooth functioning.

o Monitor daily and weekly inventory, order supplies, and maintain food cost controls.

o Maintain high standards of food quality and presentation.

o Ensure that health, safety, and sanitation regulations are consistently followed.

o Complete weekly schedules.

o Handle customer complaints and feedback promptly and professionally.

o Complete customer satisfaction walks during peak and non-peak hours, resolving guest and team issues quickly.

o Ensure the restaurant is always guest-ready — clean, well-stocked, and properly staffed.

FINANCIAL MANAGEMENT

o Manage the restaurant's P&L, budget, and key performance metrics including staff, operational costs, and performance trends.

o Monitor financial performance and work toward meeting or exceeding revenue targets.

o Oversee cash handling and deposits, processing transactions, and maintaining accurate financial records.

o Develop and execute action plans to improve sales, profitability, and operational efficiency.

o Monitor inventory, ordering, and waste control practices to maintain cost-effective operations.

GUEST EXPERIENCE

o Ensure high levels of customer satisfaction through excellent service and quality control.

o Address and resolve guest complaints, concerns, or special requests with urgency, empathy and professionalism.

o Cultivate and maintain a welcoming atmosphere to encourage repeat business.

o Implement systems and training to continuously improve hospitality and satisfaction scores.

o Stay updated with industry trends to continuously improve service standards.

MARKETING & COMMUNITY ENGAGEMENT

o Implement marketing strategies to promote the restaurant within the local community.

o Build and maintain relationships with customers, vendors, and the community.

o Participate in local or regional events to increase brand visibility and grow the customer base.

COMPLIANCE & ADMINISTRATION

o Ensure compliance with all local regulations, including health and safety laws.

o Conduct regular audits of restaurant operations to ensure compliance and efficiency.

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

Brief Summary:
Join a dynamic restaurant team where you will play a pivotal role in managing smooth daily operations and enhancing customer satisfaction. This position offers an opportunity to lead a talented team while implementing best practices for operational excellence.

Responsibilities:

• Oversee day-to-day restaurant operations to deliver exceptional service and customer satisfaction.

• Manage operational costs and identify opportunities for efficiency and waste reduction.

• Lead and develop the team through guidance, training, and performance feedback.

• Conduct team briefings to ensure high standards of operational excellence and a superior customer experience.

• Maintain accurate records of team attendance, schedules, and overtime details.

• Implement and uphold best practices and standard operating procedures (SOPs) to ensure quality and efficiency.

• Monitor product quality and build strong relationships with suppliers and vendors.

• Generate financial and operational performance reports to facilitate business analysis and planning.

• Assist in the preparation of budgets and business initiatives.

• Collaborate with marketing and communications teams to enhance customer engagement and brand visibility.

• Ensure regular compliance with health, safety, and sanitation regulations.

• Undertake additional duties as assigned to contribute to the restaurant's overall success.

Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.

• Minimum of 8 years of relevant experience in the food and beverage industry, including prior supervisory or managerial roles.

• Strong leadership abilities with effective team management and interpersonal skills.

• Experience in fine-dining or upscale dining establishments is an advantage.

• Knowledge of food and beverage service standards.

• Flexibility to work varied hours, including shifts, weekends, and public holidays.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. 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.

EVER BEST CONSULTANTS PTE. LTD.

Job Description

Responsibilities

• Oversee daily restaurant operations to ensure smooth service.

• Manage staff scheduling, performance, and supervision.

• Ensure high levels of customer service and handle customer feedback.

• Monitor sales, revenue, and operational expenses.

• Coordinate with kitchen and service teams for efficient workflow.

• Maintain cleanliness, hygiene, and compliance with regulations.

• Handle inventory management and supplier coordination.

• Implement operational improvements to enhance customer experience.

Requirements

• Experience in restaurant or hospitality management.

• Strong leadership and team management skills.

• Good communication and customer service abilities.

• Ability to manage operations, staff, and service quality.

• Basic understanding of budgeting and cost control.

• Ability to work flexible hours, including weekends and holidays.

KMJS EMPIRE PTE. LTD.

Job Description

Responsibilities

• Oversee daily restaurant operations to ensure smooth service.

• Manage staff scheduling, performance, and supervision.

• Ensure high levels of customer service and handle customer feedback.

• Monitor sales, revenue, and operational expenses.

• Coordinate with kitchen and service teams for efficient workflow.

• Maintain cleanliness, hygiene, and compliance with regulations.

• Handle inventory management and supplier coordination.

• Implement operational improvements to enhance customer experience.

Requirements

• Experience in restaurant or hospitality management.

• Strong leadership and team management skills.

• Good communication and customer service abilities.

• Ability to manage operations, staff, and service quality.

• Basic understanding of budgeting and cost control.

• Ability to work flexible hours, including weekends and holidays.

AL IBRAHIM PTE. LTD.

Job Description

• Oversee daily restaurant and F&B operations, including front-of-house and back-of-house activities.
• Manage and supervise staff, including recruitment, scheduling, training, and performance evaluation.
• Monitor inventory levels, control costs, and prepare sales and operational reports.
• Ensure compliance with Singapore food safety regulations and company policies.
• Maintain high standards of customer service and resolve customer feedback or complaints promptly.
• Coordinate with suppliers and vendors to ensure smooth restaurant operations.
• Drive sales growth and implement strategies to improve operational efficiency and profitability.

Marriott International

Job Description

INCOQNITO PTE. LTD.

Job Description

Job Summary

We are seeking a dedicated and experienced Restaurant Manager to oversee daily restaurant operations, ensuring excellent customer service, operational efficiency, staff performance management, and achievement of business goals.

Responsibilities

• Manage daily restaurant operations to ensure smooth and efficient service delivery
• Lead, supervise, and motivate service and kitchen staff to achieve high performance and teamwork
• Deliver and maintain high standards of customer service and guest satisfaction through active monitoring and staff coaching
• Monitor and enforce food quality, hygiene, cleanliness, and workplace safety standards to comply with regulations
• Address and resolve customer feedback and service-related issues promptly to enhance guest experience
• Plan and manage staff scheduling, attendance, and manpower allocation to meet operational needs
• Monitor inventory levels and coordinate timely procurement of supplies to avoid shortages and control costs
• Control operational costs by analyzing expenses and supporting revenue growth initiatives
• Ensure compliance with company policies and Singapore regulatory requirements related to food safety and workplace standards
• Prepare operational reports and contribute to business performance reviews for continuous improvement

Required competencies and certifications

• Diploma or equivalent qualification in Hospitality, Food & Beverage, Business, or related field
• Minimum 3 years of experience in restaurant operations with supervisory or managerial responsibilities
• Knowledge of food safety, hygiene standards, and restaurant management practices
• Willingness to work weekends, public holidays, and rotating shifts as required

Preferred competencies and qualifications

• Team leadership and staff development skills to foster employee growth and retention
• Customer relationship management to build and maintain positive guest interactions
• Inventory and cost control skills to optimize resource usage and profitability
• Problem-solving and decision-making abilities to handle operational challenges effectively
• Proficiency in POS systems and basic computer applications for operational efficiency

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1069090]

Responsibilities:

• Oversee daily restaurant operations for efficiency and performance.
• Lead, coach, and develop staff to deliver excellent service; conduct regular roll calls and performance monitoring.
• Ensure food preparation, service speed, and product quality meet company standards.
• Manage POS/ordering systems and train staff accordingly.
• Plan rosters, maintain SOPs, and ensure appropriate staffing levels within budget.
• Conduct monthly stock checks, replenish inventory, and manage maintenance of standards.
• Prepare and submit monthly performance and administrative reports to the corporate office.

• Minimum 6 years of experience in the F&B industry with restaurant management experience.
• Experience managing/overseeing kitchen activities is required.
• Willingness to work shifts, weekends, and public holidays.
• Experience in a Japanese cuisine restaurant is an added advantage.

Amara Singapore

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 SUMMARY:

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions, etc ensuring that the budgets (i.e. the revenue and profit) and customer satisfaction are met, the latter via high quality and consistent food standards and services.

RESPONSIBILITIES:

• To prepare the hotel’s annual F&B budget and submit to management and secure its approval. The annual budget should include manpower requirement, capital, operating expenses, etc. On budget’s approval, the incumbent rolls out the plan and sets monthly targets for the respective outlet managers.

• To plan and direct the F&B outlet’s activities in the hotel and ensure that each outlet’s activities are supportive of the others and in agreement with the hotel’s F&B plan.

• To develop, in conjunction with outlet managers, a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.

• To closely monitor the performance of each outlet and assist and guide the outlet managers to achieve the set financial targets. In conjunction with the outlet manager, the incumbent strategies and implements appropriate actions to bring the outlet’s results to the budgeted numbers.

• To monitor the expenditures of all outlets and assist the outlet managers in the management of cost.

• To direct all the daily F&B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F&B staff, performance reviews, etc), service quality and food standards.

• To ensure that all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. Training is to ensure that the staff are able to deliver high standard of customer services and those with higher potential should be identified for development purposes thereby providing the career enhancement for better and more capable staff.

• To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce and performance if performance has reached an acceptable level of competency.

• To ensure that all outlets maintain high quality and consistently high food and service standards which meet the hotel guests’ expectations thereby promoting good patronage and repeat business from the hotel’s clients.

• Perform any other duties as assigned by management.

JOB REQUIREMENTS:

• Excellent knowledge of F&B business particularly in a hospitality setup.

• Management and leadership experience in team or group environment in hospitality industry

• High level of interpersonal and communications skills.

RUXU TONGSUI GROUP PTE. LTD.

Job Description

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills