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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 and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

UPTOWN FUNK PTE. LTD.

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through responsible management of the operations and its financial performance.

3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.

2. Ensure the cleanliness and presentation of the restaurant at all times.

3. Training of subordinates on the job.

4. Handling of complaints and proper service recovery

5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.

• Work towards achieving Sales targets with the team

• Keeping track on the daily sales collection and ensure it is being bank-in accordingly

• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.

• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.

• Conduct daily staff briefing and share information.

• Coach and motivate the team to maintain high morale.

• Maintians staff motivation levels

• Take an active role in the day-to-day training and development of the team

• Plan weekly duty roster and assign staff for daily operations.

• Check tasks assigned are completed as per standards.

• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up

• Check to confirm daily tasks are completed

• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

• Check all equipment are maintained and in good working order.

• Oversee the smooth running of the operations to ensuring operation efficiency

• Ensure all areas of the restaurant remain clean and free of clutter.

• Coordinate with purchaser for orderings such as beverages, and-stock.

• To order and maintain stock levels to avoid stock outages.

• Coordinate with Chef on group booking.

• Prepare all reports required including but not limited to:

• Sales Reports & Tracking

• Duty Roster and Attendance records

• Part time and OT records, Inventory reports, All other related reports

• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

• Maintain a constant focus on providing excellent, memorable guest experiences.

• Compiled feedback lists and follow through

• Monitor and report on all feedback including online channels

• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team

• Practice sales selling techniques to increase revenue.

• Courteous and patient

• A team player and works well with people

• Able to work under pressure

• Mature pleasant personality and can make sound decisions.

• Ability to work in a fast-paced environment

MK Consulting Group

Job Description

Job Responsibilities

• Oversee daily restaurant operations and ensure smooth service flow
• Lead and supervise service and kitchen teams during shifts
• Maintain high standards of customer service, food quality, and cleanliness
• Handle customer feedback and service recovery professionally
• Coordinate with kitchen team to ensure timely food preparation and order accuracy
• Monitor reservations, queue flow, and table turnover
• Manage inventory, stock ordering, and minimise wastage
• Ensure compliance with food safety, hygiene, and company SOPs
• Conduct staff training, briefings, and manpower scheduling
• Support sales targets, promotions, and outlet performance
• Handle cashiering, daily closing, and outlet reporting
• Liaise with management on operational matters and improvements

• Minimum 2 years of relevant F&B experience
• Experience in Japanese restaurant concepts is an advantage
• Strong leadership and communication skills
• Service-oriented and hands-on attitude
• Able to work shifts, weekends, and public holidays

TSUTA SINGAPORE PTE. LTD.

Job Description

Job Responsibilities

• Oversee daily restaurant operations and ensure smooth service flow
• Lead and supervise service and kitchen teams during shifts
• Maintain high standards of customer service, food quality, and cleanliness
• Handle customer feedback and service recovery professionally
• Coordinate with kitchen team to ensure timely food preparation and order accuracy
• Monitor reservations, queue flow, and table turnover
• Manage inventory, stock ordering, and minimise wastage
• Ensure compliance with food safety, hygiene, and company SOPs
• Conduct staff training, briefings, and manpower scheduling
• Support sales targets, promotions, and outlet performance
• Handle cashiering, daily closing, and outlet reporting
• Liaise with management on operational matters and improvements

• Minimum 2 years of relevant F&B experience
• Experience in Japanese restaurant concepts is an advantage
• Strong leadership and communication skills
• Service-oriented and hands-on attitude
• Able to work shifts, weekends, and public holidays

Millennium & Copthorne International Limited

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

Job Description

Job Description & Requirements

The Assistant Banquet Manager works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91•••574 for more information

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

Soup Holdings Limited

Job Description

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

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

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

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

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

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

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

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

Job Requirements

• Minimum GCE O-Level or ITE qualifications

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

• Positive attitude with ability to influence and lead a team

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

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

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

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

• Possess WSQ Food & Hygiene Certificate

Marriott International

Job Description

Le Jardin Fort Canning

Job Description

A contemporary café and restaurant concept set within a beautiful garden environment surrounded by lush greenery and fresh flowers. Join a fun, passionate, and dynamic team dedicated to delivering exceptional dining experiences.

We are currently looking for a passionate and service-oriented Assistant Manager to be part of our growing team.

• Support the Restaurant Manager in overseeing the daily operations of the outlet and Front of House team.
• Lead, supervise, and motivate the service team to deliver exceptional guest experiences and maintain high service standards.
• Manage reservations, guest flow, and overall dining experience during operational hours.
• Handle customer feedback and service recovery professionally and efficiently.
• Assist in manpower planning, staff scheduling, training, and team development.
• Drive outlet performance through upselling initiatives, operational efficiency, and strong product knowledge.
• Ensure cleanliness, outlet presentation, hygiene, and workplace safety standards are consistently maintained.
• Work closely with the kitchen and management team to ensure smooth day-to-day operations and service flow.
• Support inventory management, stock ordering, and operational administrative duties.
• Assist in implementing operational procedures, SOPs, and service excellence initiatives.

• Minimum 2–4 years of experience in F&B operations, preferably in a assistant managerial role.
• Prior experience in a café, restaurant environment preferred.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Service-oriented with a positive attitude and strong sense of responsibility.
• Able to work effectively in a fast-paced environment with attention to detail.
• Good organisational, problem-solving, and multitasking skills.
• Ability to lead, motivate, and develop a service team.
• Basic computer literacy and familiarity with POS systems preferred.

• Beautiful and unique working environment
• Staff meals provided
• Performance incentives
• Career growth opportunities
• Young, energetic, and supportive team
• Opportunity to grow with an expanding hospitality group

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

Job Summary:

We are looking for a skilled and innovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen Job Description

• Responsible for overseeing all kitchen operations.
• Collaborate with the Executive Sous Chef in menu development and seasonal offerings.
• Procure, select, inspect, and prepare ingredients.
• Lead, supervise, and provide guidance to team members.
• Ensure the kitchen operates smoothly and efficiently.
• Conduct regular inspections to maintain consistency in food preparation, presentation, cleanliness, and kitchen equipment standards.
• Ensure compliance with all company policies, service procedures, and standards.
• Align with Health, Safety, Environment, and Sustainable Food Assurance requirements.
• Perform any other duties as assigned.

Job Requirements

• Minimum 5 years of relevant experience. 
• Highly creative in development of menu items and food presentation
• Strong hands-on cuisine preparation skills
• Strong leadership and communication skills to manage, train and motivate team members efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

FORTUNA TERRAZZA PTE. LTD.

Job Description

Key Responsibilities

· Operations Management

· Manage daily restaurant operations, including opening and closing procedures.

· Ensure smooth service flow and address any operational issues promptly.

· Maintain cleanliness, organization, and overall appearance of the restaurant.

· Monitor inventory levels; coordinate ordering and supplier relationships.

· Oversee compliance with food safety, health, and hygiene regulations.

· Staff Management

· Recruit, train, schedule, and manage restaurant staff (waitstaff, bartenders, hosts, etc.).

· Conduct regular performance evaluations and staff meetings.

· Build a positive, team-oriented work culture.

· Address and resolve employee concerns professionally.

· Guest Relations

· Maintain a strong presence on the floor to engage with guests.

· Handle guest feedback, complaints, and special requests with a customer-first approach.

· Ensure a consistent high standard of hospitality and service.

· Financial Management

· Manage budgets, payroll, and cost control measures.

· Analyse sales and labour reports to maximize profitability.

· Assist with the creation and execution of promotions and upselling initiatives.

· Marketing and Sales Support

· Collaborate with marketing teams or external agencies for promotions, events, and social media initiatives.

· Maintain high standards for restaurant reputation on review platforms and manage responses.

· Leadership and Reporting

· Report regularly to the General Manager, Owner on KPIs (Key Performance Indicators).

· Recommend improvements for service, operational procedures, and customer engagement.

· Implement SOPs (Standard Operating Procedures) and ensure consistency across shifts.

MASALA MAGIC RESTAURANT PTE. LTD.

Job Description

Job Summary

The Head Chef oversees all kitchen operations, including menu development, food preparation, staff management, cost control, and maintaining top quality, hygiene, and safety standards. This role requires a creative, hands-on leader who inspires the kitchen team and delivers exceptional dining experiences.

Responsibilities

• Plan, develop, and execute seasonal menus aligned with the restaurant’s concept and customer expectations to enhance guest satisfaction
• Ensure consistent quality, presentation, and portion control of all dishes to maintain brand standards
• Supervise and actively participate in daily food preparation and cooking to uphold operational efficiency and quality
• Develop and test new recipes incorporating guest and management feedback to innovate menu offerings
• Manage and train kitchen staff, including chefs, cooks, and kitchen assistants, to build a skilled and motivated team
• Create and maintain efficient kitchen workflows and staff schedules to optimize productivity
• Conduct regular performance reviews to promote a culture of teamwork and operational excellence
• Ensure compliance with health, safety, and hygiene regulations at all times to guarantee a safe kitchen environment
• Monitor and manage food cost, portion control, and waste reduction to maximize profitability
• Oversee purchasing, stock rotation, and inventory control to maintain ingredient quality and availability
• Collaborate with suppliers to source high-quality ingredients at optimal prices for cost-effective operations
• Maintain accurate records for budgeting and forecasting to support financial planning
• Work closely with front-of-house management to ensure smooth service and clear menu communication
• Participate in management meetings and contribute to strategic planning to align kitchen goals with business objectives
• Uphold brand standards and ensure guest satisfaction through consistent food quality and service

Preferred competencies and qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or related field
• Minimum 5–8 years of culinary experience, including at least 2–3 years in a leadership or head chef role
• Proven experience in relevant cuisine types such as fine dining, casual dining, hotel, or international cuisine
• HACCP certification preferred

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp 91•••574 for more information

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

What will I be doing?

The Executive Housekeeper oversees all housekeeping and laundry operations, coordinating with other departments for a smooth operation.

As the Executive Housekeeper, you will be responsible for performing the following tasks to the highest standards:

• Institute department SOPs and P&P.

• Direct the activities of housekeeping’s daily operation, maintain and improve high cleaning standards of guestrooms and public areas.

• Extend courteous service to guests.

• Establish training programs, methods and procedures for team members’ development.

• Oversee departmental training programs and revise relevant manuals as necessary.

• Work our balanced working schedules for team members and maintain close payroll control to meet budget.

• Evaluate the performance of assigned team members from time to time.

• Listen to team members’ problems and assist / help to solve them.

• Regularly inspect vacant and occupied guestrooms to ensure cleaning standards are kept.

• Inspect guestroom floors, back of house, offices and public areas to ensure they are cleaned and well maintained.

• Supervise daily laundry operations, including the handling of guest laundry, uniform, linen and cost control, etc.

• Hold daily briefings with managers and supervisors, to inform them of daily VIP arrivals, guests’ complaints and special assignments etc.

• Conduct regular Housekeeping communication meetings to discuss team members’ feedback, rectifying errors for improvement, communicating all special instructions and happenings within the hotel, other than the morning briefings.

• Attend related meetings to exchange ideas for constructive improvement of hotel operation and keep others informed of Management’s decisions.

• Maintain effective communication with the Engineering team on repairing and maintaining guestrooms, ensuring that rooms are in good condition at all times.

• Consult with the Front Office regarding room blocking for special repairing or deep cleaning and return them for sale at promptly.

• Prepare, plan and present the annual uniform budget, annual housekeeping FF&E and operating equipment budget to the Director of Operation.

• Make sure all purchased items are inspected for assurance quality and quantity, department expenses are in control and meet hotel’s budget.

• Meet with suppliers or external consultants to be up to date with the newest cleaning materials and equipment.

• Adhere to the hotel’s security and emergency policies and procedures.

• Perform any duties assigned by the Management team deemed necessary.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Direct Reports (if any)

Floor Manager

Laundry Manager

Assistant Public Area Manager

What are we looking for?

An Executive Housekeeper serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• At least 3 years of experience as an Executive Housekeeper.

• Responsive and customer focused.

• Able to drive excellence as well as routine work.

• Communicate effectively and clearly.

• Able to adapt work style and ethics appropriately.

• Positively listen to others and consider their concerns.

• Good written and verbal skills.

• Possess strong training, leadership and people management skills.

• Guest oriented and able to confidently build and exceed service standards.

• Strong interpersonal skills and possess an attention to details.

• Good knowledge of all housekeeping areas, i.e. guest floors, public areas and laundry operation basics.

• Fluency in spoken English, advantageous.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities

Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.

• Ensure consistency in recipes, taste, and portioning across all production batches.

• Plan and manage production schedules to meet operational demand and delivery timelines.

• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.

• Standardize recipes, cooking methods, and portioning across all outlets.

• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.

• Oversee procurement, inventory control, and stock rotation processes.

• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.

• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.

• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.

• Train and develop team members on standardized processes and Chinese cooking techniques.

• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.

• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.

• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.

• Experience in production planning and kitchen workflow optimization.

• Strong knowledge of HACCP and food safety standards.

Private Advertiser

Job Description

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events

• Manage food production efficiently with strong cost and hygiene control

• Develop and update menus based on quality, seasonality, and availability

• Maintain and improve food quality, presentation, and kitchen standards

• Supervise kitchen staff and coordinate daily operations

• Ensure compliance with food safety and sanitation standards

• Support events, tastings, and other assigned duties

• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings

• Able to work on weekends and public holidays

• Basic computer skills; organized and self-motivated

• Strong communication, teamwork, and positive attitude

TANJONG RHU WANTON NOODLES (1986) PTE. LTD.

Job Description

Job Responsibilities:

Lead and oversee daily kitchen operations for the restaurant

Prepare and cook wanton mee, dumplings, char siew, soups, sauces, and related dishes to maintain consistent food quality

Develop and standardise recipes, food preparation methods, and portion control

Supervise kitchen staff, assign duties, and ensure smooth kitchen workflow

Train new kitchen staff on food preparation, hygiene, and operational procedures

Monitor food quality, freshness, and presentation standards

Manage kitchen inventory, ingredient ordering, and stock control

Ensure compliance with food hygiene, food safety, and workplace safety regulations

Minimise food wastage and maintain cost control

Assist management in business operations, manpower planning, and operational improvements

Coordinate daily operations between kitchen and front of house teams to ensure service efficiency

Job Requirements:

Minimum Degree in Management and Leadership, Business Management, Hospitality Management, or related field

Proven experience as a Head Chef or Senior Chef in Chinese cuisine or noodle restaurants

Strong knowledge in preparation of wanton mee and related dishes

Ability to manage kitchen operations independently

Leadership and team management skills

Good understanding of food hygiene and safety standards

Able to work in a fast paced environment

Responsible, disciplined, and able to work under pressure

Willing to work weekends and public holidays when required

Enhance Hospitality Group

Job Description

Aspira Hotels & Resorts: Hotel Manager Opportunity !

Position: Hotel Manager – 1 Position

Location: Bangkok Area

Property Size: 26 Rooms

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Job Summary

Oversee operations of a 26‑room property, reporting directly to the Chief Operating Officer. This role is responsible for Front Office management, sales reservations, and rate/allotment monitoring to drive guest satisfaction and operational efficiency.

Key Highlights

• Oversee hotel operations and Front Office management

• Full accountability for P&L performance and cost control

• Lead a lean team to maximize room revenue

• Ensure compliance with safety regulations and company standards

Benefits

• Competitive Salary (based on experience)

• Service Charge

• Food Allowance: 1,500 THB/month

• 6 Days Off per month

• Social Security

• Public Holidays

Application Contact

Tel: 09•-•••-•495 (Khun Som)

Email: pa_•••••••@aspirahotels.com

Phatara 8 Co., Ltd.

Job Description

What You’ll Do
• Oversee daily restaurant operations to ensure smooth and efficient service
• Lead and inspire the front-of-house team to deliver exceptional guest experiences
• Maintain high standards of service, atmosphere, and presentation
• Manage staff scheduling, inventory, and operational planning
• Work closely with the kitchen and tea team to create a seamless dining experience
• Handle guest feedback and ensure customer satisfaction

What We’re Looking For
• Experience as a Restaurant Manager / Assistant Manager / Supervisor in hospitality or premium dining
• Strong leadership and team management skills
• Excellent communication and a strong service mind
• Good command of English
• Professional appearance with attention to detail
• Passion for hospitality, tea culture, or premium dining is a plus

Working Schedule
6 days/week (Tuesday – Sunday)
Day off: Monday (restaurant closed)

Compensation & Benefits
• Salary based on experience
• Monthly service charge
• Staff meals
• Uniform provided
• Social Security
• Tea training and professional development

Apply Now
Send your Resume to: hrm••••••@phatara8.com

For more information:
02-•••-•••• ext. •012, 5026, 3002

Come join a team that values the art of tea and heartfelt hospitality.

Jitsamrit Development Company Limited

Job Description

Responsibilities :

The Hotel Asset Manager will be responsible for optimizing the performance of a portfolio of hotels by overseeing both property-based and management company representatives. This individual will also be responsible for conceiving new revenue generating ideas across the portfolio.  The position will require close interaction and collaboration with company leadership and external operating partners. The candidate will need the ability to work in a fast-paced, constantly changing environment. This is an operations focused position that requires extensive travel.

The current hotel portfolio includes over 40 operating hotels across all major brands.  AVR plans to continue to strategically grow its hotel portfolio.

Responsibilities :

·        Assess, develop, and implement value-enhancement opportunities for each asset in both operational and capital disciplines; this entails understanding the property from both operational and real estate perspectives

·        Evaluate on property F&B, Housekeeping, Maintenance, Sales operations and 3rd party operators

·        Complete on-site property reviews at each asset as needed (Out of Town travel anticipated to be approximately 40-60% of total annual work days)

·        Maintain a thorough understanding of all factors affecting markets and sub-markets associated with each property's positioning including but not limited to supply and demand factors, industry and local market influencing organizations and competitive properties

·        Identify and address any existing or potential deficient conditions relating to the physical asset

·        Review monthly operating reports to help track operating performance, operating budget variances, and significant changes in the assets and their respective markets

·        Assist in ongoing processes, including: acquisition/underwriting/due diligence, financing and lender reviews, transactional readiness, capital expenditures recommendations/approvals, labor strategy, renovation design and construction, and brand compliance

·        Monitor the progress of capital improvement projects and spending for adherence to approved plans and identify cost variances

·        Participate in calls with operating partners for asset and market performance

·        Assess, develop, and implement value-enhancement opportunities for each asset in both operational and capital disciplines; this entails understanding the property from both operational and real estate perspectives

·        Evaluate on property F&B, Housekeeping, Maintenance, Sales operations and 3rd party operators

·        Complete on-site property reviews at each asset as needed (Out of Town travel anticipated to be approximately 40-60% of total annual work days)

·        Maintain a thorough understanding of all factors affecting markets and sub-markets associated with each property's positioning including but not limited to supply and demand factors, industry and local market influencing organizations and competitive properties

·        Identify and address any existing or potential deficient conditions relating to the physical asset

·        Review monthly operating reports to help track operating performance, operating budget variances, and significant changes in the assets and their respective markets

·        Assist in ongoing processes, including: acquisition/underwriting/due diligence, financing and lender reviews, transactional readiness, capital expenditures recommendations/approvals, labor strategy, renovation design and construction, and brand compliance

·        Monitor the progress of capital improvement projects and spending for adherence to approved plans and identify cost variances

·        Participate in calls with operating partners for asset and market performance

Qualifications:

·        5 – 10 years of hotel operations experience overseeing a portfolio of hotels (Select Service and Full service)

·        Experience working at a Hotel Management Company or large owner of Hotel Properties

·        Proven experience in hotel operations, sales, and revenue management 

·        Strong work ethic, must be able to see projects through to completion, self-motivated, resourceful and proactive

·        Excellent organizational and communication skills

·        Ability to work independently, effectively prioritize, and multi-task under pressure

·        Bachelor’s Degree in Business, or Hospitality Management 

1 OAK Thailand Co.,Ltd

Job Description

Cluster Reservation and E-commerce Manager

Business: Hotel

Job Summary:

The Cluster Reservation and E-commerce Manager is responsible for leading and managing the reservations team across multiple properties, ensuring efficient operations, maximizing revenue, and delivering excellent customer service. This role also drives the e-commerce strategy, overseeing online distribution, channel management, and digital sales performance. The ideal candidate must have strong knowledge of Opera Cloud and experience in hotel revenue systems.

Key Responsibilities:

Reservations Management

• Oversee the daily operations of the reservations department across multiple hotels.

• Ensure accuracy of reservations, group bookings, and special requests.

• Train, supervise, and evaluate reservation agents to maintain high service standards.

• Monitor booking patterns and adjust strategies to optimize occupancy and revenue.

• Ensure compliance with company policies and procedures.

E-commerce & Distribution

• Manage and optimize all online distribution channels (OTA, GDS, brand website, etc.).

• Monitor and update room rates, availability, and promotions in Opera Cloud and channel managers.

• Collaborate with Revenue Management and Sales teams to execute pricing strategies.

• Analyze e-commerce performance, conversion rates, and market trends to improve sales.

• Ensure online content (descriptions, photos, promotions) is accurate and competitive.

Revenue & Reporting

• Support the development and execution of revenue management strategies.

• Prepare and present performance reports on reservations, occupancy, and online sales.

• Identify opportunities to increase revenue through effective distribution and upselling.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.

• Minimum 3–5 years of experience in hotel reservations, revenue, or e-commerce.

• Experience in Opera Cloud PMS is required.

• Strong understanding of hotel distribution systems, OTAs, and channel managers.

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

• Strong analytical and data-driven decision-making abilities.

• Ability to manage multiple properties in a cluster environment.

Skills & Competencies:

• Proficiency in Opera Cloud and other hotel management systems.

• Knowledge of e-commerce tools, digital marketing, and online sales strategies.

• Strong organizational and multitasking skills.

• Customer-oriented mindset with attention to detail.

• Fluency in English (both written and spoken).

Accor Asia Corporate Offices

Job Description

CGP Recruitment (Thailand) Company Limited

Job Description

Job Summary

The Head Chef – Chinese Cuisine is responsible for leading all kitchen operations related to Chinese food preparation, menu development, food quality, kitchen hygiene, and team management. The role requires strong culinary expertise in authentic Chinese cuisine, operational leadership, and the ability to maintain high standards of food quality and customer satisfaction.

Expatriate candidates are welcome to apply.

Key Responsibilities

• Lead and manage all daily kitchen operations for Chinese cuisine.

• Develop authentic and innovative Chinese menus, recipes, and seasonal specialties.

• Ensure consistent food quality, taste, presentation, and portion control.

• Supervise food preparation, cooking processes, and kitchen workflow.

• Train, mentor, and manage kitchen staff to maintain high performance and discipline.

• Monitor food cost, inventory, waste control, and kitchen efficiency.

• Ensure compliance with food safety, sanitation, and hygiene standards.

• Coordinate with Restaurant Management on menu planning, promotions, and special events.

• Source and maintain quality ingredients and supplier relationships.

• Maintain cleanliness and proper maintenance of kitchen equipment and facilities.

• Handle customer feedback related to food quality and continuously improve guest satisfaction.

Qualifications

• Minimum 5–10 years of experience in Chinese cuisine, including leadership experience as Head Chef or Sous Chef.

• Strong knowledge of authentic Chinese cooking techniques, ingredients, sauces, dim sum, wok cooking, roasting, seafood, and regional Chinese cuisine.

• Experience managing kitchen teams in hotels, restaurants, or fine dining establishments.

• Strong leadership, communication, and organizational skills.

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

• Knowledge of food safety and hygiene standards.

• Good command of English; Chinese language skills are an advantage.

Preferred Qualifications

• Experience in luxury hotels or premium Chinese restaurants.

• Ability to create modern Chinese fusion menus is a plus.

• International or expatriate experience preferred.

Hummus Chiang Mai Co., Ltd.

Job Description

Restaurant Manager Position

for Hummus Garden Chiang Mai

Hummus Garden Chiang Mai is looking for an experienced and motivated Restaurant Manager to lead daily operations and help continue building one of Chiang Mai’s most respected dining experiences.

We are looking for someone professional, organized, calm under pressure, and passionate about hospitality and team leadership.

Main Responsibilities

• Manage the restaurant’s daily operations
• Lead, train, and supervise the front-of-house team
• Maintain high standards of customer service and guest experience
• Coordinate between service, kitchen, bar, and management
• Handle staff scheduling and daily team management
• Monitor restaurant cleanliness, organization, and operational standards
• Assist with inventory, ordering, and operational control
• Solve problems quickly and professionally during service
• Help create a positive and professional work environment

Requirements

• Previous experience managing a restaurant is required
• Strong experience managing restaurant staff and teams
• Good leadership and communication skills
• Ability to work under pressure in a fast-paced environment
• Responsible, organized, and detail-oriented
• Good English communication skills
• Thai nationality required

Preferred Qualifications

• Experience with POS systems
• Experience in international or casual dining restaurants
• Experience working in Chiang Mai restaurant scene is a plus

What We Offer

• Long-term opportunity in a growing restaurant business
• Friendly but professional working environment
• Opportunity to work with customers from many different countries and cultures
• Competitive salary based on experience and qualifications
• Staff meals and additional benefits

If you believe you are the right fit, we would love to hear from you.

Hummus Garden Chiang Mai

Hummus Garden Chiang Mai

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G Gallery Co., Ltd.

Job Description

• Supervise daily bar operations and ensure high standards of service

• Train, schedule, and manage bar staff

• Create and update drink menus, including signature cocktails

• Maintain inventory levels and order supplies as needed

• Maintain cost control and achieve sales targets

• Collaborate with marketing team for seasonal promotions or events

STOLEN STUDIOS CO., LTD.

Job Description

Stolen Sala Rooftop Café and Restaurant Is Hiring:  Chef / Sous Chef / Demi - Chef Partner-in-crime!

📍 Stolen Stores Canvas, Ploenchit, Bangkok

(Rooftop Café — a hidden haven above the city)

Google Maps

⸻

Who is Stolen Stores?

Progressive, collaborative, and always brewing the unexpected—Stolen Stores is where fashion, art, and craftsmanship meet innovation with a knowing smile. Home to Stolen Studios and ONARIN, we curate collectives that help people connect with their undiscovered originality.

Our latest creation? A green rooftop café where light, space, and soulful plates come together—quietly stealing your morning. Community Crafted.

⸻

Why a Rooftop Café Instead of a Traditional Kitchen?

You could stay on the line—or you could step into sunlight.

This isn’t about chasing stars or high-pressure service. It’s about crafting thoughtful brunch plates that echo the space—refined, restrained, and quietly surprising. No white tablecloths. Just clean technique, honest produce, and a soft rhythm to the day.

Rooftop Café ?

…

—

⸻

The Mission: The Stolen Café Brunch Table

As Chef or Sous Chef, you’ll shape a daytime menu that mirrors the rooftop itself—seasonal, light, and layered with intention. Think elevated comfort, gentle indulgence, and dishes people remember by how they felt.

This isn’t fine dining. It’s fine feeling—served daily from 7am to 6pm.

: The Stolen Café Brunch Table

Chef Sous Chef /Commis Head Chef —

fine dining fine feeling

7:00–18:00 .

⸻

Your Role:

• Lead or support kitchen operations for a curated brunch experience

• Source and prep with precision and restraint—less but better

• Oversee kitchen flow, hygiene, and calm execution

• Collaborate with the café and beverage team on thoughtful pairings

• Guide junior staff; keep mise en place intuitive and efficient

• Adapt menus with the seasons and the space—this is a rooftop, not a restaurant

• Deliver food that feels effortless—but was never careless

:

• / brunch

• —

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• junior

• — rooftop

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What We’re Not Looking For:

• Loud plates, loud personalities

• Heavy sauces, heavy egos

• Those seeking scale over soul

• Perfection without presence

• Anyone who thinks brunch is basic

Here, every dish is a quiet invitation. And every detail matters.

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• brunch

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Do You Need Experience?

Yes and no—experience in a modern café, brunch bistro, or all-day kitchen preferred. We welcome chefs who value restraint, rhythm, and the craft of simplicity.

Stepping up from sous to lead? Or ready to bring your touch to something new? Show us.

Thai language preferred. English a plus. Curiosity required.

?

brunch all-day dining

⸻

Is This a Real Job?

Yes—and one you’ll make your own.

?

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How to Apply:

📩 DM us @stolen.stores

📧 Email your CV to joi••••••••••@stolenstores.com with the subject Chef Application

:

📩 DM @stolen.stores

📧 CV joi••••••••••@stolenstores.com

: Chef Application

⸻

P.S. This café was built like a collection—every element chosen with care.

P.P.S. It’s 10:43 AM. The sun’s just right.

What’s the plate you send out—and why now? 🍳🥣

.. Café —

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Dorsett Hospitality International Services Limited

Dorsett Hospitality International is one of the fastest-growing hotel groups in Asia. With 54 properties in 21 major cities across Mainland China, Hong Kong, Australia, the United Kingdom, Malaysia, Singapore, Japan and Continental Europe, we offer a diverse international footprint alongside our strategic partners Palasino Group and AGORA Hospitality Group. Our four core brands – Dorsett Hotels, Dao by Dorsett, d.Collection and Silka Hotels – aim to provide exceptional guest experiences while making positive impacts in our local communities.

Job Description

Role Overview:

The Group Director of Revenue Management is responsible for leading and implementing the global revenue management strategy for the Group's hospitality portfolio. This role oversees revenue performance across various properties and regions worldwide, ensuring optimal pricing, effective inventory control, a strong distribution strategy, and maximizing total revenue in alignment with the Group's commercial objectives.

Key Responsibilities:

• Develop, implement, and lead the Group’s revenue management strategy across all properties and regions globally.

• Oversee revenue performance for multiple hotels and brands to shape promotional activities, discount structures, and channel strategies.

• Establish and standardize revenue management policies, processes, analytics, and reporting frameworks across regions.

• Provide strategic guidance to regional and property-level revenue management teams, ensuring consistency while allowing for local market adaptations.

• Analyze market trends, demand patterns, competitor activity, and regional dynamics to optimize pricing and distribution strategies.

• Collaborate closely with Sales, Marketing, Distribution, and Operations teams to drive overall revenue growth.

• Lead forecasting, budgeting, and long-range revenue planning at the group level.

• Drive the effective use of revenue management systems, data analytics tools, and technology platforms.

• Mentor, develop, and lead a high-performing global revenue management team that operates across different time zones and cultures.

• Present performance insights and recommendations to senior leadership and key stakeholders.

Job Requirements:

• Bachelor’s degree in Hospitality Management, Business, Finance, or a related field; an MBA or equivalent is a plus.

• A minimum of 10 to 15 years of progressive experience in revenue management within the hospitality industry.

• Proven experience managing multiple properties, preferably at a regional or group level.

• Demonstrated ability to manage revenue strategies across various regions and international markets.

• Strong leadership background with experience overseeing diverse teams across different countries and cultures.

• In-depth understanding of global distribution channels, revenue management systems, pricing strategies, and market analytics.

• Exceptional analytical, strategic thinking, and problem-solving skills.

• Excellent communication and stakeholder management abilities.

• Capacity to work effectively in a fast-paced, global environment with frequent collaboration across regions.

Dorsett Hospitality International Services Limited

Dorsett Hospitality International is one of the fastest-growing hotel groups in Asia. With 54 properties in 21 major cities across Mainland China, Hong Kong, Australia, the United Kingdom, Malaysia, Singapore, Japan and Continental Europe, we offer a diverse international footprint alongside our strategic partners Palasino Group and AGORA Hospitality Group. Our four core brands – Dorsett Hotels, Dao by Dorsett, d.Collection and Silka Hotels – aim to provide exceptional guest experiences while making positive impacts in our local communities.

Job Description

SCOPE OF WORK

As the Brand Marketing Lead, this role is responsible for the development, execution and management of comprehensive branding initiatives for the Group’s portfolio. This includes overseeing all branding efforts to the group’s four hotel brands, F&B brands and any other upcoming/relevant brands. It plays a pivotal role in shaping and executing the brand strategy and aligning it with the Group’s vision to expand its franchise models. This role will also manage brand touchpoings across hotels as well as digital presence, including websites, social media channels and marketing communications to drive brand exposure and awareness.

DUTIES & RESPONSIBILITIES

• Lead the strategic development and execution of brand marketing initiatives across the Group’s hotels and F&B brands, ensuring brand consistency and visibility across all touchpoints.

• Conduct in-depth brand audits to assess the current positioning, messaging and visual identity of each brand, identifying opportunities for innovation and improvement.

• Present brand insights, market trends and performance updates to senior leadership, hotel GMs and hotel marcoms to inform strategic decision-making.

• Oversee the creation and management of the brand identity for Dorsett Hospitality International and its portfolio of brands, including the development of new brands.

• Direct the production of high-quality brand collateral and promotional materials, ensuring alignment with brand standards and objectives.

• Support new hotel openings by coordinating branding and marketing efforts, ensuring brand consistency across all touchpoints.

• Collaborate with internal teams and external partners, including media agencies, PR agencies, e-marketing agencies, and design/creative agencies, to execute integrated marketing campaigns.

• Serve as the Brand Ambassador, upholding brand standards and acting as a key brand advocate both internally and externally.

• Manage the brand’s PR efforts to support hotel activations and brand visibility.

• Develop and execute the group’s social media strategy, driving engagement and brand awareness through targeted content and campaigns.

• Foster direct connections with guests and clients via effective direct marketing campaigns, enhancing loyalty and engagement.

• Plan, organize, and oversee high-impact photography and videography sessions for hotels, ensuring the creation of brand-appropriate media assets for digital, print and PR use.

• Regularly update brand websites with fresh, on-brand content, collaborating with property and corporate teams to maintain alignment with evolving brand messaging.

• Develop both short and long-term brand marketing plans, including budgets, timelines, and project deliverables, to ensure successful implementation across the organization.

• Provide guidance and support to hotel-level marketing teams, ensuring alignment with the broader brand strategy and objectives.

• Maintain close communication with hotel General Managers (GMs) and other stakeholders to ensure successful execution of brand marketing projects and events.

LINE MANAGEMENT:

• Work closely with the Director of e-Commerce.

• Work closely with the Director of Loyalty Marketing in engaging and enhancing relationships with the repeated guest segment through essential marketing and partnership support.

• Work in tandem with Regional Director of Marketing & Communications and hotel level Marketing & Communications teams to ensure alignment of brand presentation and communications.

OTHERS:

Job Requirements

• Education Leve: Degree

Field of Study

• Marketing, public relations, journalism or communications OR related experience in public relations, excellent speaking skills and a strong ability to write, edit and do research.

Year of Experience

• A minimum of 7 to 10 years of progressive experience within the hospitality industry.

Other Professional Qualifications / Technical Skills / Knowledge required

• Hands-on experience in various analytics models including Google Analytics, social media and other e-Marketing vehicles.

• Demonstrates ability to think strategically, think conceptually, executive effectively, work under constant deadline pressure and manage multiple projects, in some cases, across multiple time zones.

• Proven experience leading, driving and measuring virtual teams towards common goal.

• Knowledge and skills in budget management.

• Excellent oral and written communications, organizational and interpersonal skills.

• High levels of tact and diplomacy and fine-tuned consultative skills.

• Excellent analytical, report writing and presentation skills.

• Matured, committed, self-motivated and responsible with good working attitude.

• Have team-oriented mind-set, but able to project lead/work independently.

• Clear understanding of effective offline and online communications.

• Strong focus and attention to detail, with the ability to adapt quickly to changing priorities.

• Candidates with less experience will be considered for the position of Assistant Director of Brand Marketing.

Four Seasons Hotel Hong Kong

Job Description

About Four Seasons Hotels and Resorts:
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Hong Kong:
In the very heart of the city and on the edge of Victoria Harbour, Four Seasons is surrounded by Hong Kong’s consummate business and leisure attractions. From its award-winning spa to innovative Michelin-starred chefs, Four Seasons is the superlative destination for high fliers and high society from Hong Kong and abroad.  A buzzing powerhouse of business success. The best central location for Hong Kong leisure explorations. A multi-starred world famous culinary destination. Victoria Harbour views and fully engaged, highly effective employees make this truly one of the great hotels of the world.

What you will do:

• Proactively prospect, solicit, and book catering business from all lead sources (inbound, outbound, RFP sites, planners, direct clients, etc.).

• Respond promptly and professionally to all phone, email, and walk-in catering inquiries.

• Collaborate with the Sales and Catering teams to optimize function-space usage and maximize total revenue.

• Conduct engaging site tours for prospective clients, meeting planners, and wedding couples.

• Skillfully negotiate rates, terms, and services to achieve the highest possible revenue and profit while meeting client expectations.

• Confidently entertain and build relationships with clients as appropriate.

• Close bookings by effectively upselling all revenue centers (F&B, AV, décor, rooms, etc.).

• Immediately escalate any issues or unusual situations to the Director of Catering for quick resolution.

• Prepare and submit accurate monthly catering booking and pacing reports.

• Meet or exceed annual personal catering sales booking goals.

• Possess in-depth knowledge of the hotel’s event spaces, capacities, and the competitive market.

• Review all function-room setups and special requirements with the Banquet Manager and Head Houseman.

• Thoroughly proof and approve all Banquet Event Orders (BEOs), resumes, and daily/weekly event sheets for content and accuracy.

• Contribute ideas and feedback to the annual catering marketing plan and budget.

• Develop and implement targeted sales initiatives and projects to grow volume and profit in assigned markets.

• Respond calmly and appropriately to any hotel emergency or safety situation.

• Perform additional tasks and projects as assigned by management
  

What you bring:

• Excellent reading, writing, and oral proficiency in the English language.

• 2 - 3 years of previous catering sales

• Strong selling, communication and interpersonal skills

• High level of creativity

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package

• Excellent Training and Development opportunities

• Complimentary Accommodation at other Four Seasons Hotels and Resort

• Birthday Leave

• Complimentary Employee Meals

• Public Holidays
  

Schedule & hours:

• 5-Days work

• This is a full-time position

Giorgio Armani Hong Kong Ltd

Job Description

Responsibilities

Pastry Chef

• Oversee daily operations of the pastry, bakery, and pizza stations, ensuring efficiency and quality

• Create and implement signature cakes, desserts, and innovative afternoon tea offerings for the local market

• Work closely with the Executive Chef to introduce new menu items that align with the brand and increase traffic to the restaurants

• Manage kitchen costs and maintain budgetary controls specific to pastry, bakery, and pizza

• Train and develop kitchen staff to maintain high standards of pastry, bakery, and pizza preparation and presentation

• Monitor inventory levels, ensuring the availability of necessary ingredients while controlling costs

• Ensure compliance with health, safety, and sanitation regulations across pastry, bakery, and pizza operations

• Innovate and improve menu offerings in line with brand standards, customer preferences, and local market trends

• Be based in one of the company’s restaurants and be flexible to relocate as per business needs

  
  

  Chef de Partie

• Oversee the preparation, cooking, and presentation of dishes in the assigned section

• Maintain a clean, organized, and well-stocked workstation throughout the service

• Supervise and train Demi Chefs and Commis, ensuring they adhere to recipes, techniques, and hygiene standards

• Inform the Sous Chef of stock requirements at the end of each service, ensuring adequate supplies for the next shift

• Ensure that all dishes are prepared and presented to the restaurant’s standards of quality and consistency

• Monitor and manage portion sizes and ingredient usage to control food costs and reduce waste

  
  

  Demi Chef

• Assist the Chef de Partie in preparing, cooking, and plating dishes in the assigned section

• Maintain cleanliness, organization, and readiness of the workstation at all times during service

• Follow the restaurant’s standards and recipes, ensuring consistency in food preparation and presentation

• Support the Chef de Partie by completing prep work and managing ingredient inventory in the section

• Comply with all health and safety regulations, maintaining a hygienic and safe kitchen environment

• Communicate any issues related to ingredients, equipment, or kitchen operations to the Chef de Partie

Requirements

• Minimum of 1-2 years of experience in a professional kitchen, preferably in fine dining or a high-end restaurant

• Experience in assisting senior chefs and working within a team

• Basic culinary skills, including food preparation and cooking techniques

• Ability to work efficiently in a fast-paced environment, under the guidance of the Chef de Partie

• Strong attention to detail, particularly with regard to food presentation and hygiene standards

• Good organizational skills, with the ability to maintain a clean and organized workstation

• Ability to follow instructions and communicate effectively with the kitchen team

• Fluent in oral and written English is an advantage

We offer a comprehensive benefits package

• 8 dayoff per month

• 17 days Public Holiday

• 12-15 days Annual Leave

• Meal Allowance

• Discretionary Bonus

• Life and Medical Insurance

• Staff Purchase Discount

• Marriage Leave

• Maternity Leave

• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only. 

Hyatt Hotels

Job Description

Summary

Carlton Hotel (Singapore) Pte Ltd

Carlton Hotel Singapore is an upscale business hotel that offers its guests the best of Singapore. Combining international standards with exceptional service and local charm, Carlton Hotel offers 940 elegantly designed spacious rooms and is strategically located in the heart of Singapore. Comprehensive range of facilities and services include two club lounges, four F&B outlets including the award-winning Wah Lok Cantonese Restaurant, a gym and pool as well as 13 versatile functions rooms to create a seamless and enjoyable stay for each individual.

Job Description

Job Responsibilities:

1. Responsible for the operations of Front Office functions i.e. Reception, Concierge, Communications & Club Lounge

2. Handles all guest complaints/feedback in a professional manner

3. Follow up on guest complaints efficiently and take corrective action

4. Provides on-site support to guests' needs and queries

5. Report in the Occurrence log with all relevant information for Management to review

6. Updates guests’ preferences and history diligently for reference and follow-ups

7. Oversee and supervises guest arrivals and departures with the front office team

8. Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests.

9. To welcome VIPs in the absence of Senior Management when required

10. Ensures all reception and cashiering procedures are performed in accordance with established standards and procedures of the hotel

11. Attends daily internal operations meeting

12. Conducts regular checks to ensure service standards of Front Office staff are in compliance with Hotel’s stipulated standards

13. Updates & briefs Front Desk staff on the amenities/facilities/promotions within hotel and around town

14. Works closely with other operational departments, in particular Housekeeping, to provide seamless and consistent guest service.

15. Train new and existing staff to ensure consistency in service delivery to our guest

16. Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required

17. Monitor all both Clubs/ VIPs guests to ensure maximum guest satisfaction through personal recognition and prompt cordial attention from arrival through departure.

18. Ensures that all front desk employees are well presented (uniforms, personal hygiene etc), and also punctual.

19. Have a good knowledge of all systems and standard operating procedures of front office.

20. Ensures that guest documentation and information is available and up-to-date.

21. To coordinate guests and staff during an emergency and have good knowledge of fire procedures

22. Perform Night Audit Duties and distribution of departmental reports.

23. Performs any other job tasks assigned by Front Office Management

Education & Work Experience:

1. GCE ‘A’ Level or Diploma in Tourism Studies

2. At least 3 years in a similar position

3. Possesses a friendly and confident personality

4. Excellent knowledge on PMS Opera system

5. Prior knowledge on handling difficult situations professionally preferred

Carlton Hotel (Singapore) Pte Ltd

Carlton Hotel Singapore is an upscale business hotel that offers its guests the best of Singapore. Combining international standards with exceptional service and local charm, Carlton Hotel offers 940 elegantly designed spacious rooms and is strategically located in the heart of Singapore. Comprehensive range of facilities and services include two club lounges, four F&B outlets including the award-winning Wah Lok Cantonese Restaurant, a gym and pool as well as 13 versatile functions rooms to create a seamless and enjoyable stay for each individual.

Job Description

Job Responsibilities

A.    Club Lounge

Managing VIP and Premier Wing guests in aspects, including the following but not limited to:

1. Providing services and maintaining smooth operation of the Club Lounges

2. Performing pre-arrival room assignment for VIPs and Club guests by coordinating with inter-departments and sections within Front Office.

3. Rooms checking and set up of amenities for VIP and Club rooms.

4. Welcome and check-in of VIPs and Club guests, inclusive of escorting guests to rooms and explanation of facilities and services available.

5. Anticipate in-stay guests’ needs, enquire experience during stay and render appropriate services whenever applicable.

6. Work and liaise with Duty Managers/ Assistant Front Office Manager to ensure smooth operations and requirements is managed well without disruption in services.

7. Liaise with Head of Culinary, Front Office Manager and Food & Beverage department on the food and services offered in Club Lounges.

8. Perform check-out and establish post-stay feedback for improvement.

9. Managing and control of Club Lounges expenses, inventories and requisition.

B.    Team Members

Performs training duties on all aspects of guest services to all frontline staff

1. Leads and supervises a team of Guest Relations Officers (GROs) for the prestige services at Club Lounge.

2. Conduct cross training, groom and train potential Guest Service Officers (GSOs) to alleviate their level of service in preparation for their next level in their career path.

3. Train the team on the use and accuracy in input of data for all the systems use in the hotel such as Property Management System, Point of Sales system.

4. Encourage team members participation in programmes and exercise that hotel embark on to create better guest awareness.

C.    Guest Recognition and Amenities

1. Establish good rapport with VIPs, Club guests and regular guests.

2. Create guests’ recognition programmes for regular guests.

3. Regular conversation with long staying guests to ensure comfortable stay

4. Garner positive reviews from guests to lift hotel to a better market positioning.

5. Periodic reviewing of guest amenities programmes to ensure offering is comparable to those in the industry.

D.    Guest Profile

1. Updates guests’ preferences and history diligently for reference and follow-ups

2. Guest feedback via all platforms to be updated in guests’ profiles and brief to all Front Office team members on guest’s next visit.

E.    Reports and Others

1. Provides constant feedback to the Management on the established preferences of all guests and ensures a high return percentage on the Club floors.

2. Provide monthly data on positive and negative reviews received pertaining to Front Office and Club Service (Rooms, Lounges and Services) to Front Office Manager for uplifting of expectation and services offered.

3. Works closely with other operational departments, in particular with Housekeeping and Engineering to provide seamless and consistent guest service.

4. Guides and leads by example to ensure hotel’s disciplinary and standards are enforced and abided accordingly.

5. To coordinate guests and staff during an emergency and have good knowledge of fire procedures.

6. Performs any other job tasks assigned by Front Office Management.

Education & Work Experience

• GCE ‘A’ Level or Diploma in Tourism Studies

• At least 3 years in a similar position

• Possesses a friendly and confident personality

• Excellent knowledge on PMS Opera system

Millennium & Copthorne International Limited

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

Job Description

The Orchard Singapore, a member of Millennium & Copthorne International - a dynamic, global hotel group with properties in major gateway cities and operating more than 160 hotels worldwide, is looking for passionate and service-oriented individuals for the following position:

Duty Manager (OHS)

Reporting to the Front Office Manager, the incumbent will be responsible to:-

• Greet and extend hospitality to all guests.
• Handle guest check-in and check-out at the reception
• Ensure a smooth and efficient running of the Hotel’s operations
• Supervise the activities and manpower deployment of the front office team on the assigned shift
• Handle guest enquiries and feedback professionally, to maximize guests’ satisfaction
• Ensure satisfaction of all guests by maintaining high standard of quality and quantity control for food and beverage
• Manage and improve guest reviews score

Requirements

• At least 2 years’ of working experience in a similar capacity in the hospitality industry.
• Diploma in Hotel Management or equivalent.
• Good organizational skills, ability to prioritize workload and handle pressure.
• Good leadership with strong interpersonal and communication skills.
• Knowledge of Opera System would be added advantage.

I-LINKHR Pte Ltd

I-LINKHR PTE LTD was established in 2006 to provide quality service in hospitality services industry. We achieve this within real-life and simulated working environments by following the "three pillar" development approach.

Job Description

A Public Area Cleaning Manager is responsible for managing a cleaning team to ensure all public areas are clean, safe, and well-maintained by supervising staff, creating schedules, inspecting work, and managing supplies. Key duties include providing training, inspecting cleaning equipment, ensuring safety protocols are followed, and reporting on expenses and team performance to management.

Core responsibilities

• Staff supervision and training: Oversee and direct cleaning staff, conduct training on cleaning chemicals and safety procedures, and ensure all tasks are performed efficiently and to a high standard.
• Area inspection: Conduct daily walk-throughs to inspect public areas, such as lobbies, hallways, and restrooms, ensuring they are clean, presentable, and safe for guests and staff at all times.
• Scheduling and task assignment: Create and manage cleaning schedules and assign tasks to team members to ensure all public areas are covered effectively.
• Inventory and supply management: Monitor and manage the stock of cleaning supplies and equipment, ensuring adequate quantities are available while minimizing waste.
• Safety and compliance: Ensure the team follows all safety procedures, handles chemicals properly, and adheres to all relevant health and safety regulations.
• Reporting and cost control: Submit reports to management on staff performance, equipment, expenses, and supply consumption.

Key skills and qualifications

• Previous supervisory experience, preferably in a hospitality or cleaning setting, is often required.
• Strong leadership, communication, and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of safety and sanitation standards.
• Experience with cleaning equipment and supplies is necessary.

Pan Pacific Serviced Suites

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Primary Responsibilities:

· Establish standards and procedures for work of housekeeping staff.

· Supervise, train and retrain Guest Room Team Leader, Guest Room Ambassador, Linen Attendant and Housemen.

· Conduct training and on-the-job training to explain policies, work procedures, and to demonstrate use and maintenance of equipment.

· Inspect apartments assigned to them for maintenance and cleanliness which includes scheduling and carry out periodical cleaning programs.

· Follow up on outstanding maintenance work.

· Check and pay special attention to VIP apartments.

· Advise Front Office or Reservation of apartments ready for sale.

· Attend Housekeeping Associates’ meetings to discuss company policies, work procedures and guests' complaints and to chair Housekeeping Associates’ meetings in the absence of Executive Housekeeper.

· Attend Operation Meetings in the absence of Executive Housekeeper.

· Investigate complaints regarding housekeeping service and equipment and take corrective action. Make recommendations to improve service and ensure more efficient operation.

· Assist to interview job applicants, hires new employees, and recommends promotions, transfers, and dismissals.

· Daily check to ensure no linen or equipment abuse.

· Immediate reporting of any damage to furniture, fitting and equipment.

· Pay special attention to sick guests. Perform cleaning duties in cases of emergency or staff shortage.

Other Responsibilities

· Support and uphold the company mission, vision and values.

· Ensure usage of Pan Pacific corporate policies of business conduct.

· Comprehend company’s (corporate) and property’s business.

· Demonstrate and is perceived as a role model for:

· Ability to deal with operational complexities

· Innovative thinking

· Professional maturity

· Service mind set

· Project management skills

· Development of people relations

· Communication effectiveness

· IT – managing of online information

· Understand the macro operations of all other operating department within the property.

· Measure the impact of people management on company’s performance.

· Ensure that there is effective internal communication on a daily basis for maximum productivity and satisfaction through:

· Daily briefing

· Circulation of needed reports

· Industry information

· Orientation

· Manage, assist and discipline associates with particular emphasis on mid to upper management, to ensure a professional business environment is conducted in each department.

· Possess good understanding of all competencies within the department, so as to expertly lead, motive and develop the teams.

· Proficiently co-ordinate employment and consultancy agreements.

· Support internal best practices.

· Inspire associates to perform their work scope with a high level of quality and integrity.

· Participate in property-sponsored community events, career fairs, etc.

· Maintain highest standard of professionalism, ethics, grooming and attitude towards guests, clients and other associates.

· Maintain professional business confidentiality as required.

· Perform related duties and special projects as assigned.

Marriott International

Job Description

Intellipro Singapore Pte. Ltd.

Job Description

Chef de Cuisine (Modern Chinese Cuisine)

We are seeking a talented and hands-on Chef de Cuisine to lead a high-performing kitchen team of 15–17 staff in delivering elevated modern Chinese cuisine. This role is ideal for a strong culinary leader with a background in top-tier luxury hotels or fine dining environments.

Key Responsibilities

• Oversee daily kitchen operations to ensure consistency in quality, presentation, and taste

• Develop and refine modern Chinese menus and seasonal offerings

• Lead, train, and inspire a team of 15–17 kitchen professionals

• Ensure compliance with food safety, hygiene, and sanitation standards

• Manage food costs, purchasing, inventory, and waste control

• Drive efficiency in kitchen workflow, staffing, and scheduling

• Maintain excellence in ingredient selection and dish execution

• Handle guest feedback and continuously elevate the dining experience

Requirements

• Proven experience as Chef de Cuisine or Head Chef in Chinese or modern Chinese cuisine

• Background in luxury hotels or high-end fine dining establishments is essential

• Strong leadership experience managing medium-to-large kitchen teams

• Creative, detail-oriented, and quality-driven

• Solid knowledge of kitchen operations, budgeting, and cost control

• Hands-on approach with a passion for consistency and excellence

• Fluent in English (Open to expats in Thailand)

PERSOL Thailand

Job Description

Position: Assistant Restaurant Manager

Location: Rama2 / Udon Thani

Working day: Work 6 days per week, 1 day off

Time : Shift Schedule

Salary: Up to 35k

Key Responsibilities

• Assist the Restaurant Manager in overseeing daily restaurant operations

• Supervise and coordinate front-of-house and back-of-house staff

• Handle customer inquiries, complaints, and feedback professionally

• Monitor staff performance and provide coaching when needed

• Prepare staff schedules and manage shift coverage

• Ensure compliance with food safety, hygiene, and health regulations

• Assist the restaurant manager in payroll preparation for staff in accordance with company policies and regulations

• Monitor inventory levels and coordinate stock ordering

• Assist in controlling food, labor, and operational costs

• Maintain cleanliness, organization, and safety of the restaurant

• Help implement promotional activities and marketing initiatives to achieve sales targets and business goals

• Perform other duties as assigned by management

Qualification :

• Bachelor’s degree in any field or high vocational certificate

• At least 1 years of experience as  Assistant Restaurant Manager or Supervisor in a Full-Service Restaurant.

  Positive attitude, strong communication skills, friendly personality, and a strong service mindset.

• Able to work in shifts and work overtime when required.

• Proficient in using MS Office.

• Completion of professional restaurant service training programs will be considered an advantage.

• Able to communicate in basic English.
  

Private Advertiser

Job Description

We are looking for an experienced and passionate Restaurant Manager to lead daily operations at Porta Romana Bangkok, an authentic Italian pizza restaurant.

Key Responsibilities:

• Oversee daily front-of-house and back-of-house operations

• Lead and manage a small team of 4–5 staff

• Ensure consistent food quality and exceptional guest experience

• Handle stock, ordering, and supplier coordination

• Manage GrabFood orders and delivery operations

• Monitor sales, costs, and basic reporting

Requirements:

• Experience in F&B management (restaurant or café)

• Strong leadership and communication skills

• Proficient in both Thai and English

• Comfortable working in a small, fast-paced environment

• Thai nationality only

melopepo Pte Ltd

Job Description

Manager, Hospitality (MICE Sales)

Work Location: Fraser Residence River Promenade

Work Schedule:9am to 5.30pm

Job Description

1.       Business Development

-            Proactively identify and secure new MICE business opportunities through cold calling, social selling, and industry networking.

-            Represent Tuan Sing Hospitality at local and international trade shows to build a robust pipeline of leads.

-            Drive revenue targets by identifying untapped industries and niche markets.

2.       Account Management

-            Cultivate and maintain long-term strategic relationships with corporate clients, PCOs (Professional Conference Organisers), events & brand agencies across all industries

-            Act as a dedicated consultant for returning clients to ensure their evolving needs are met.

3.       Proposal & Contract Management

-            Craft compelling, tailored proposals that highlight the unique heritage value of the Jiak Kim space.

-            Lead site inspections that "wow" potential clients, showcasing the versatility of the venue.

-            Negotiate contracts and pricing to maximize profitability while ensuring client satisfaction.

4.       Operational Excellence

-            Collaborate closely with internal operation teams and event organisers to bridge the gap between sales promises and event execution.

-            Ensure a seamless handover of event details to ensure high-quality service delivery on-site.

5.       Market Intelligence & Reporting

-            Monitor competitor activities and MICE trends to keep our offerings competitive.

-            Maintain meticulous records of sales activities, leads, and client data within our Sales tracker.

Job Requirements

-            Minimum 3 years of proven sales experience, specifically within the MICE, Venue, or Hospitality sectors.

-            Diploma or bachelor’s degree in business, Marketing, Hospitality Management, or a related field

-            Proficiency in Microsoft Office Suite

-            Strong negotiation and "closing" skills.

-            Excellent interpersonal and communication skills (written and verbal).

-            Ability to think creatively to transform a heritage space into a client’s vision.

-            High level of autonomy, resilience, and a passion for the events industry.

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Benefits:

·      Central Area - 4 Star Hotel

·      6 days per week - 8 hours per day (5am - 1pm, 6am - 2pm, 7am - 3pm, 2.30pm - 10.30pm)

·      Transport claimable for early reporting hours - when no public transport available

·      Basic salary up to $3800

·      Staff meal provided

·      AWS + Performance bonus + Dental Benefit

·      No overnight shift

Job Scope:

• Supervise and manage the daily operations of the Cold Kitchen, ensuring a professional and disciplined environment.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production for all meal periods according to reservation covers to minimise wastage.

• Review menus and propose improvements or new dishes to enhance guest satisfaction and stay ahead of culinary trends.

• Train, supervise, and evaluate kitchen staff performance, fostering professional growth within the team.

Job Requirements:

·       At least three years of relevant working experience in cold kitchen

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Tan Pei Xuan (R24124430)

Crowne Plaza Hotel Changi Airport

What's your passion? Whether you're into snowboarding, shopping or salsa dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do to their hobbies - people who put our guests at the heart of everything they do.

Job Description

As Assistant Restaurant Manager, you’ll lead and direct outlets’ operations in our hotel's Italian Cuisine Restaurant & Bar at Allora, ensuring quality service and standards are maintained to deliver a memorable guest experience. You are responsible for overseeing and managing all aspects in terms of productivity and profitability – always following government regulations concerning health, safety and any other requirements.

A little taste of your day-to-day

Everyday is different, but you'll mostly be:

• Direct daily briefings, plan and assign work ensuring you always have the right staffing numbers

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

• Train colleagues to make sure they deliver with compliance and to the expected standards

• Working with other departments to identify additional sales opportunities to enhance revenue

• Make sure credit and financial transactions are handled securely

• Oversee and manage the day-to-day operation of the Food and Beverage outlets including In-Room-Dining

• Drive hotel revenue and goals together with the team

What we need from you

• Diploma/ higher education qualification / equivalent in Hotel Management, F&B Services, or related field

• 4 years’ related experience and in a supervisory role

• Must speak local language

• Must obtain certifications or permits as required by local governmental agencies.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.