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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.

GENESIS MANPOWER PTE. LTD.

Job Description

Restaurant Supervisor Responsibilities:

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Curate Kitchen Pte. Ltd.

Job Description

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary: Basic up to $3,500 + allowances

• Industry: Listed MNC (Leisure)

• Location: Central

• Benefits: Excellent benefits & career growth

• Working Hours: Rotating shifts (5 days/week)
  
  

Key Responsibilities

• Oversee daily guest service operations, ensuring high standards in handling enquiries, feedback, and transaction

• Perform duty manager responsibilities during assigned shifts, acting as the point of contact for operational and service matters

• Manage shift opening and closing procedures, including reporting and documentation

• Coordinate closely with front-of-house teams to ensure smooth service flow and operational efficiency

• Address guest concerns professionally and escalate issues when necessary to ensure timely resolution

• Uphold confidentiality, data accuracy, and strict compliance with company policies and regulatory requirements

Requirements

• Diploma in Hospitality, Business, Marketing, or a related field

• Skilled in Microsoft Office applications

• Flexible to work rotating shifts, including weekends and public holidays

• Excellent communication and customer service abilities

• Prior experience in hospitality, service, or membership management is a plus

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

ZEN CAREER PTE. LTD.

Job Description

Salary & Benefits:

• Basic salary up to $3,400

• 5.5 days, OT payable

• Staff Benefits

• Performance Bonus

What You’ll Do:

• Perform frontline service duties including food service, order taking, reservations, and cashiering.

• Undergo training in non-supervisory roles to develop operational knowledge and skills.

• Complete supervisory training to take on leadership responsibilities in operations and team management.

• Achieve required competencies to perform independently and progress towards Assistant Manager within the set timeline.

• Uphold the company’s vision, mission, and values in all duties.

• Ensure compliance with company policies and procedures.

• Carry out any other duties as assigned by the Restaurant Manager.

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Charlotte Lim (Limanqi) | EA Personnel No: R23113764

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

Description:

• Basic Salary from $3200 to $3800

• 6-day work

• AWS + Performance Bonus

• Staff meals provided, Uniform laundry service

• No overnight shifts required

• Transport reimbursement

• Easily accessible (near MRT)

Job Scope:

• Supervise daily operations of the Cold Kitchen section and ensure smooth workflow

• Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines

• Plan and manage buffet production (Breakfast, Lunch, Dinner) based on forecasted guest volume to reduce wastage

• Oversee mise en place preparation and ensure timely replenishment of food items

• Maintain high standards of food safety, hygiene, and sanitation in compliance with regulations

• Monitor food storage, handling, and quality control to prevent spoilage

• Manage inventory levels and support ordering of kitchen supplies

• Train, guide, and evaluate kitchen team members to maintain performance standards

• Review menus and suggest improvements or new items to enhance guest experience

• Ensure proper shift handovers and seamless kitchen operations
  

Requirements:

• Prior experience as office administrator / sales coordinator / logistics admin is preferred

Please submit your updated resume in MS word format by using the APPLY NOW BUTTON.

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Teo Yong Han (R22110013)

EA License No: 20C0358

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare and cook menu items following company standards while ensuring food quality, hygiene, and smooth kitchen operations.

Responsibilities

• Prepare and cook menu items according to company standards to ensure consistent quality and taste
• Monitor and maintain food freshness and presentation to meet customer expectations
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Check and manage stock levels of ingredients and kitchen supplies to support uninterrupted operations
• Follow food safety and sanitation regulations to ensure a safe food preparation environment
• Assist in menu planning and food preparation to support kitchen efficiency and variety
• Collaborate with kitchen staff to coordinate daily operations and maintain workflow

Preferred competencies and qualifications

• Relevant experience as a Chef or in kitchen operations to perform cooking and kitchen management tasks effectively
• Ability to prepare and cook a variety of dishes to meet diverse menu requirements
• Knowledge of food hygiene and kitchen safety to uphold health standards
• Hardworking and able to work in a fast-paced environment to meet operational demands
• Availability to work on weekends, public holidays, and shifts as required to support business needs
• Good teamwork and communication skills to collaborate effectively with kitchen staff

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Package: Basic up to $3800 + AWS + OT

• Listed MNC in Leisure industry

• Location: Central Region

• Competitive Salary + Development Programs

Responsibilities:

• Prepare and cook dishes according to recipes and presentation standards

• Set up stations and assist senior chefs with daily operations

• Maintain cleanliness and hygiene in the kitchen

• Support smooth service during busy periods

Requirements:

• Culinary certificate or equivalent;

• Willingness to learn and work in a fast-paced environment

• Team player with basic cooking knowledge

• Experience in Chinese, Western, or Thai cuisine is a plus
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

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)

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Company: Leading MNC in the Leisure Industry

• Location: Central Region

• Salary Package: Up to $3,800 basic + allowances

• Working Hours: Rotating / Split shifts

• Benefits: Excellent welfare and career advancement opportunities

Key Responsibilities

• Mix and serve cocktails and beverages following outlet guidelines.

• Tailor drinks to guest preferences to create a memorable experience.

• Keep the bar clean, organized, and well-stocked at all times.

• Monitor inventory, perform stock rotation, and manage supplies.

• Handle opening and closing procedures, and support service on the floor.

• Engage in team training, collaborate with colleagues, and carry out additional duties as required.
  

Job Requirements

• Minimum 3 years of experience in bars or restaurants preferred.

• Creative, detail-oriented, with strong problem-solving skills.

• Team player with excellent organizational and interpersonal skills.

• Strong communication skills.

• Knowledge of F&B operations and administration.

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

PIG LITTLE PTE. LTD.

Job Description

Job Summary

You will prepare ingredients and cook Western dishes, perform solo kitchen shifts after training, and work a mix of day and night shifts within kitchen operating hours until 9pm.

Responsibilities

• Prepare ingredients and components for Western cuisine to ensure efficient meal service
• Execute cooking tasks following recipes and quality standards to deliver consistent dishes
• Manage solo kitchen shifts independently after training to maintain smooth kitchen operations
• Adapt to working a rotating schedule of day and night shifts to meet operational needs
• Maintain cleanliness and organization in the kitchen to comply with hygiene standards
• Coordinate with team members during shifts to ensure timely food preparation and service

KANG LE WELLNESS PTE. LTD.

Job Description

We are hiring massage therapists. The environment is good, and the salary is high. At least one year of experience is required. We welcome responsible and easy-going individuals to apply.

FENG YUAN RESTAURANT PTE. LTD.

Job Description

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

SENTHUR MURUGAN PTE. LTD.

Job Description

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

SENTHUR MURUGAN PTE. LTD.

Job Description

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

Sales Supervisor Job Responsibilities

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

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

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

• Prepare sales presentations and other sales tools.

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

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

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

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

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

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

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

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

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

Sales Supervisor Skills/Abilities/Knowledge

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

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

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

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

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

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

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

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

M+D HOLDINGS PTE. LTD.

Job Description

Job Summary

Join 1798 Bar as a Kitchen Helper to support daily kitchen operations by preparing food, assisting the Head Chef with fried dishes, maintaining kitchen cleanliness, and washing dishes to ensure smooth and efficient service.

Responsibilities

• Prepare basic food items to support kitchen operations and maintain food quality
• Assist the Head Chef in cooking simple fried dishes to contribute to meal preparation
• Maintain cleanliness and hygiene of the kitchen area to ensure a safe working environment
• Wash dishes and utensils promptly to support continuous kitchen workflow
• Collaborate with the kitchen team to provide support during busy periods and ensure efficient service

Required competencies and certifications

• Minimum 1 year of kitchen work experience to perform core kitchen tasks effectively
• Demonstrate responsibility and willingness to learn to adapt to kitchen demands
• Ability to work efficiently in a fast-paced kitchen environment to maintain service flow

Other Information

• Location: 1798 Bar @ 467 Joo Chiat Road Singapore 427678
• Working Hours: 6 days work (working hours according to shift)
• Salary: $2600 - $2800
• Benefits: Friendly working environment, staff meals provided
• Contact: PM us or WhatsApp 90378878

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marriott International

Job Description

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

The Supervisor, Capella Culturist assist the Assistant Manager, Capella Culturist to manage Living Room operations, ensuring that our guest receives an exclusive guest service that is accurate, courteous, efficient and tailored to the individual requirements of our guests.

The Role

Manage Living Room Operations

• Maintain complete knowledge and understanding of Hotel's and Residence layout, appointments, amenities and locations, all service hours of operations
• Maintain complete knowledge and understanding of local events, local cultural heritage, attractions, holiday schedules, dining and entertainment venue
• Maintain complete knowledge and understanding of all certified vendors information: activities, prices, schedules, penalty policies
• Manage Capella Moments and Capella Curates activities
• Perform pre-arrival calls
• Perform concierge services such as arranging transportation, airline reservations and changes, golf, tennis, luggage repair, art sales or any special guest request
• Collect guest preferences for all guests during pre-arrival calls
• Ensures daily line-ups are being conducted effectively
• Responsible for monthly inventory checks where required

Drive Service and Operational Excellence

• Handle guest complaints by following the procedures and ensuring guest satisfaction
• Document all guest requests, complaints or problems immediately and notify designated department/personnel for resolving the situation
• Communicate VIP and Repeat Guest arrivals to designated personnel for escort and delivery of amenities. Communicate pertinent guest information to designated departments/personnel (i.e., special requests)

Talent Profile

1. Diploma in Hospitality Management
2. Minimum 3 years of experience in front of house role at luxury hotels/resorts
3. Exceptional customer service skills with a focus on personalized attention
4. Strong communication and interpersonal skills
5. Ability to multitask and prioritize tasks in a fast-paced environment
6. Knowledge of local attractions, dining options and activities preferred

FENG SHENG GROUP (F&B) PTE. LTD.

Job Description

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

SRN INDIAN CUISINE PTE. LTD.

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

•

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

SRN INDIAN CUISINE PTE. LTD.

Job Description

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

276 F&B PTE. LTD.

Job Description

Job Description & Requirements

Job Role:

-Assist in daily operations

-Ensure that the coffeeshop is properly maintained and clean

-Monitor and follow up on compliance with cleaningprocedures, workplace safety and tender specifications.

-Regular checks with customers to gather feedbacks

-Resolving of conflicts in a professional way

Job Requirements:

-Experience in F&B

-Require working on Weekend and Public holidays

-Solve operational problems and make decisions.

-Good command of English and team management skill

-Able to monitor inventories for coffeeshop are well stockedand make adjustment based on sales

-Team player with good attitude

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

BSM Ship Management

Job Description

FENG YUAN RESTAURANT PTE. LTD.

Job Description

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

PERFECT EIGHT PTE. LTD.

Job Description

Job Summary

Support daily kitchen operations by maintaining cleanliness, overseeing food preparation, presentation, and storage to meet health and safety standards, and ensuring efficient resource use while complying with NEA food and beverage handling regulations.

Responsibilities

• Assist in daily kitchen operations to support smooth workflow and service delivery
• Maintain kitchen cleanliness and proper sanitation to ensure a safe working environment
• Oversee food preparation, presentation, and storage to comply with health and safety standards
• Monitor and enforce adherence to all food and beverage handling processes according to NEA regulations
• Manage resources efficiently to minimize food wastage and optimize cost control
• Collaborate effectively with team members to deliver quality food service and customer satisfaction

Preferred competencies and qualifications

• 2 to 3 years of relevant experience in the Food & Beverage industry
• Demonstrate teamwork skills by actively contributing to group tasks and supporting colleagues
• Exhibit strong customer service skills by engaging positively with customers and addressing their needs
• Show eagerness to learn and develop professionally within the food and beverage sector

ACQUA E FARINA PTE. LTD.

Job Description

Small and new Italian restaurant about 50 to 60 covers is looking for a chef near outram mrt at keong saik road or at hillview near hill view mrt

Six days a week with monday off and split shift, lunch will be provide daily

Must have experience in few italian restaurants with Italian pizza experience too.

Small Kitchen team of 3 staff

ACQUA E FARINA PTE. LTD.

Job Description

Acqua e Farina Pte Ltd

Rail Mall, 400 upper bukit timah road, Singapore

6-day work week split shift

Shift-based (including weekends & public holidays)

Roles & Responsibilities

F&B Restaurant Manager – Key Responsibilities

Oversee daily front-of-house and overall restaurant operations to ensure smooth service and customer satisfaction.

Team Leadership & Staffing

Recruit, train, supervise, and schedule service staff. Maintain discipline, performance, and team morale.

Customer Experience

Ensure high service standards, handle customer feedback, and resolve complaints professionally.

Sales & Business Performance

Drive revenue growth, monitor daily sales, and implement strategies to achieve targets.

Cost Control & Inventory

Manage operating costs, control wastage, oversee stock ordering, and maintain proper inventory levels.

Compliance & Hygiene

Ensure compliance with Singapore food safety, hygiene, and licensing regulations.

Coordination with Kitchen Team

Work closely with chefs to ensure smooth service flow and quality delivery.

Requirements & Qualifications

Minimum 3–5 years of experience in F&B operations or restaurant management

Proven leadership and team management experience

Strong customer service and communication skills

Ability to work in a fast-paced environment

Basic knowledge of POS systems and reporting

Understanding of food safety and hygiene standards

Diploma or relevant qualification in Hospitality is an advantage

The Fullerton Bay Hotel

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

Job Description

Job Description:

• Welcome guests upon arrival and check-in according to establish standards and procedures.
• To provide courteous and efficient service and if possible to comply with each and every guest request.
• Check out guests courteously and accurately.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the Duty Manager for further follow up when necessary.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Maintain good guest relations with in-house guests at all times.

Job Requirement:

• Candidate with at least a Diploma in Hospitality/Tourism or related courses is preferred.
• Preferably 1 year of relevant experience in hospitality industry.
• Knowledge of Opera system will be an added advantage.
• Pleasant disposition with good interpersonal skills
• Able to work on rotating shifts including weekends and public holidays.

DUN XIN PTE. LTD.

Job Description

Job Summary

The Restaurant Captain is a senior service professional who acts as the primary liaison between the guests, the kitchen, and the management. In a Live House setting, the Captain ensures that the high-energy atmosphere of a concert does not compromise the precision of premium dining. You will be responsible for a specific station or VIP section, overseeing the flow of service, mastering the menu, and providing a level of "white-glove" hospitality that elevates the guest experience from a standard show to a world-class event.

1. Specialized Service Leadership

• Station Management: Oversee a designated section of the floor or VIP balcony, ensuring every table receives attentive, synchronized service.

• Expert Product Knowledge: Possess a deep understanding of the culinary menu, wine pairings, and premium spirits to provide sophisticated recommendations.

• Order Orchestration: Manage complex orders, ensuring that courses are timed perfectly with the "Run of Show"

2. Guest Relations & VIP Handling

• VIP Concierge: Act as the dedicated point of contact for high-profile guests and table service clients, anticipating needs before they are voiced.

• Complaint Resolution: Address and resolve any service hiccups immediately on the floor, maintaining a calm and professional demeanor amidst high-volume music.

• Table Maintenance: Uphold impeccable aesthetics of the dining area, from linen crispness to the precise placement of glassware.

3. Operational Oversight

• Staff Mentorship: Guide and "shadow" junior waiters and runners, correcting service techniques in real-time to maintain venue standards.

• Closing Procedures: Oversee the accurate reconciliation of guest checks and ensure the station is reset to "show-ready" standards for the following day.

• Safety & Compliance: Monitor alcohol service within your section to ensure responsible consumption and adherence to legal requirements.

The dynamic nature of a Live House requires a Captain who can pivot as the "vibe" shifts:

• Ambience Adjustment: Collaborating with the AV team to subtly adjust table lighting or "vibe" settings if a guest requests a more private atmosphere.

• Backstage Hospitality: Occasionally assisting in the service of high-end catering for artists in the Green Room or private backstage enclosures.

• Quick-Response Cleaning: Addressing spills or glass breakage instantly in high-traffic areas to prevent safety hazards during the performance.

• Promotional Support: Assisting the marketing team by identifying "influencer" guests or regular high-spenders for specialized venue perks.
  

  All other ad hoc tasks assigned.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Manager, Housekeeping

Summary of Responsibilities:

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

• Inspect & maintain rooms, corridors and service areas on a daily basis in the respective range assigned and to ensure brand cleanliness and appearance meet room quality standards

• Daily Inspect rooms: Contribute to Quality delivery on a daily basis by: VIP room inspections, Show Rooms preparation, Setting and monitoring Rooms under Preventive Maintenance.  Inspecting rooms & service areas will ensure consistency in our service delivery

• Checking the functional operation of each room, liaison with Engineering and IT to rectify issues

• Liaise with Coordinators and Front Office for the release of rooms  

• Lead a housekeeping shift to personalize the in-room guest service whenever possible

• Check the preparation of VIP and Swissotel Guestrooms and amenities

• Induct and train the Housekeeping team to focus on welcome and communication when guests are on floors / in rooms

• Lead guest service and the team using the Heartist® approach

• Attend to guest requests and resolve guest complaints when necessary.

• Comply with all the policies and procedures of both the Department and the Hotel at all times and follow the code of ethics.

• Ensure all colleagues comply with grooming standards.

• Conduct roll calls/briefings with colleagues.

• Assist in scheduling staff for work assignments, managing labor cost based on required hours/rooms

• Oversee monthly roster planning for all colleagues.

• Induct and train room attendants in technical skills and processes as outlined in the Keys to Success manuals

• Organize and propagate team work, provide support and have regular meetings with respective Team Leaders and colleagues to ensure a balanced environment for all

• Oversee the provision of room supplies, cleaning equipment, linen, and chemicals

• Coach, advise, counsel, discipline and compliment colleagues appropriately

• Ensure effective communication with other departments

• Process VOG guest comments & LQA to ensure proper delivery of service. In case of deviations, take necessary actions

• Ensure departmental and personal performance goals are met

• Ensure that safe working practices are followed including emergency procedures

• Participate in departmental leadership activities as a member of the team

• Maintain levels of confidentiality and discretion for guests

• Develop own knowledge and skills as a contributing member of the Housekeeping team

• Carry out any other duties assigned by the Assistant Executive Housekeeper / Housekeeping Manager

Qualifications

• Tertiary Education or Diploma in Hotel Courses Preferable

• Minimum 2 years in Housekeeping Position

• Minimum 1 year as Housekeeping Executive

• Housekeeping / Supervisory Experience in similar level hotel

• Good command of English

• Computer skills, preferably in MS Word, Excel and Power Point

• Presentable, well groomed with leadership quality

• Technical skills for Housekeeping/Coordinator

• Supervisory and leadership skills – collaborative, enabling, and entrepreneurial

• Interpersonal skills well developed with guests, colleagues, and management  

• Use/knowledge of PMS e.g., Opera, E-Housekeeping

• Able to solve problem/make decision within scope

• Attention to detail especially cleanliness, room presentation

• Able to work under pressure and independently

• Decision maker and confident

• Able to take challenges

• Able to work independently, reliable, self-directed, self-motivated

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

CE LA VI

CÉ LA VI serves up tantalising Contemporary Asian cuisine & innovative Cocktails using the region's finest ingredients. A global luxury lifestyle dining and entertainment brand born in Southeast Asia, with venues in Dubai, Shanghai, Taipei, Tokyo and Singapore. Our Restaurant, Skybar and Lounge offer breath-taking 360-degree views of the Singapore skyline.

Job Description

"Lead with craft. Inspire with flavour. Create at the top of the world."

We're looking for a talented and driven Chef de Partie to take the helm of our Pastry section at one of Asia's most iconic luxury venues. At Cé La Vi, the bar is high and so are the views. This isn't just a cooking role. It's a leadership opportunity for a pastry professional ready to own their section, mentor a team, and craft desserts that leave a lasting impression 57 floors above Singapore.

THE ROLE

As Chef de Partie – Pastry, you'll oversee the day-to-day operations of the pastry section supervising junior chefs, maintaining quality and consistency, and ensuring every dessert that leaves your section meets Cé La Vi's exacting standards. Reporting to the Pastry Sous Chef, you'll play a key role in section leadership, team development, and menu execution in a high-volume, premium dining environment.

WHAT YOU'LL LEAD & DO

•       Supervise and manage the pastry section through service — setting the standard and keeping it high

•       Lead, train, and develop Commis Chefs and junior team members with clear direction and hands-on mentorship

•       Ensure all pastry items are executed with exceptional quality, consistency, and visual flair

•       Own your mise en place section is prepped, organised, and ready before every service

•       Uphold strict food safety, hygiene, and HACCP compliance at all times

•       Monitor stock levels, control wastage, and ensure proper storage and labelling

•       Support the Pastry Sous Chef on menu development, seasonal updates, and continuous improvement

MODU K PTE. LTD.

Job Description

Job Description

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Helps control and direct the food preparation process efficiently and professionally
3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade
4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
6. Helps create meals using new or current culinary inventions or as the business prescribes
7. Approves and polishes dishes before they are delivered and served to customers
8. Produces quality menu that could change seasonally as the business requires
9. Places equipment, tools or ingredient orders in response to possible detected shortfalls
10. When required and directed, makes arrangements for repairs of cooking equipment
11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
12. Manages kitchen stocks and ensures minimal wastage
13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary
15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
17. When required, regulates the workload of junior kitchen staff
18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
19. Helps maintain punctuality and attendance records
20. Follows and strictly implements all food and sanitary rules as well as safety guidelines
21. Encourages coworkers to cooperate and respect one another, motivates team work
22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) years of experience as a Jr sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Working knowledge of kitchen organizing
• Strong interpersonal and leadership skills
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

HEY ROCKET PTE LTD

Job Description

Role Overview

This is a management trainee-style position designed for individuals who are keen to build a long-term career in the food and beverage industry, with a clear pathway towards an Assistant Manager role. You will gain hands-on experience in both daily restaurant operations and management functions, preparing you to lead a team effectively.

Salary & Benefits

• Monthly salary: SGD 3,300 – SGD 3,500

• Quarterly performance-based incentives

• Complimentary staff meals

• Structured career development with fast-track progression

Key Responsibilities

• Perform daily front-of-house operations, including order taking, food serving and cashiering duties

• Ensure excellent customer service by attending to guest enquiries and maintaining a positive dining experience

• Assist in table setup, clearing, and maintaining overall restaurant cleanliness and hygiene standards

• Support reservation handling, queue management and smooth customer flow during peak hours

• Gain hands-on exposure across operations, including ordering systems, cash handling and service workflows

• Rotate through core operational roles to develop a strong understanding of restaurant processes and service standards

• Participate in a structured development program covering leadership, people management and business operations

• Build the capability to supervise shifts, manage staff and handle daily operations independently

• Ensure all operations are carried out in accordance with company policies, procedures and quality standards

• Support the Restaurant Manager in daily operations, projects and ad-hoc duties as part of your development journey

Hey Rocket Pte Ltd (EA 21C0816)

Lisa Chi (R24124761)

STAR NINE PTE. LTD.

Job Description

Job Summary

The Events & Promotions Manager is responsible for planning, executing, and managing events and promotional activities to drive customer traffic, increase revenue, and enhance brand presence. This role focuses on creating engaging experiences that attract and retain customers.

• Plan and execute themed events, special nights, and promotional campaigns
• Develop marketing strategies to increase bookings, footfall, and customer retention
• Coordinate with operations, entertainment, and outlet teams to ensure smooth event execution
• Work with DJs, performers, and external partners for event programming
• Manage promotional channels, including social media, messaging platforms, and in-house marketing
• Monitor event performance, sales impact, and customer engagement
• Propose creative ideas for new promotions and campaigns
• Manage event budgets, costs, and vendor negotiations
• Handle partnerships, sponsorships, and collaborations
• Ensure all promotions comply with company policies and local regulations
• Prepare post-event reports and performance analysis
• any other adhoc tasks assigned

STAR NINE PTE. LTD.

Job Description

Job Summary

The Floor Manager is responsible for overseeing daily on-ground operations, ensuring smooth service flow, maintaining high customer service standards, and managing frontline staff during operating hours.

• Supervise day-to-day floor operations, ensuring efficient service and smooth workflow
• Monitor customer experience and promptly address feedback, issues, or complaints
• Manage and coordinate frontline staff, including service crew, hostesses, and cashiers
• Ensure proper room allocation, service timing, and table/room turnover
• Maintain staff discipline, grooming, and service standards
• Support staff during peak hours and ensure service efficiency
• Liaise with bar, kitchen, cashier, and entertainment teams for seamless operations
• Monitor sales performance and assist in upselling and revenue generation
• Ensure compliance with company SOPs and local regulations
• Handle opening and closing duties when required
• any other ad hoc tasks assigned

STAR NINE PTE. LTD.

Job Description

Job Summary:
The Performing Artiste Assistant Manager supports the Performing Artiste Manager in overseeing daily operations, coordinating performance schedules, and ensuring artistes deliver high-quality performances that enhance the overall guest experience.

Key Responsibilities:

• Assist in managing and supervising performing artistes (e.g., singers, dancers, DJs, hosts)
• Coordinate and monitor daily performance schedules and stage rotations
• Support rehearsals, training, and performance evaluations
• Ensure artistes maintain performance standards, grooming, and professionalism
• Handle attendance tracking, basic disciplinary matters, and welfare support
• Liaise with Operations, Marketing, and Technical teams for smooth show execution
• Assist in resolving on-site issues related to performances or artistes
• Ensure compliance with company policies and operational procedures

STAR NINE PTE. LTD.

Job Description

Job Summary:
The Performing Artiste Manager oversees and manages all performing artistes, ensuring high-quality performances, proper scheduling, and smooth coordination of entertainment operations to enhance the overall guest experience.

Key Responsibilities:

• Manage and supervise performing artistes (e.g., singers, dancers, DJs, hosts)
• Plan and coordinate performance schedules, rotations, and stage activities
• Ensure all performances meet the venue’s standards and entertainment objectives
• Conduct rehearsals, training, and performance evaluations for artistes
• Handle artistes’ attendance, discipline, and welfare matters
• Liaise with Operations, Marketing, and Technical teams for event execution
• Curate and improve entertainment programs to attract and retain customers
• Ensure compliance with company policies and local regulations
• Resolve any on-site issues involving artistes promptly

PERSOL

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

Job Description

Brief Summary:
Join a vibrant team as a Restaurant Operations Manager, where you’ll lead a dynamic environment while ensuring exceptional culinary experiences and smooth operational processes.

Responsibilities:

• Direct and oversee all restaurant operations, adhering to high standards and regulatory compliance.

• Train, mentor, and supervise kitchen and service staff, promoting teamwork and a positive work atmosphere.

• Oversee kitchen functions and the preparation of dishes, ensuring adherence to recipes and portion control, while collaborating on menu development.

• Manage the restaurant's financial performance by monitoring budget, sales, and providing monthly financial reports.

• Address customer feedback swiftly and professionally to enhance guest satisfaction.

• Handle reservations and manage customer flow, adjusting seating arrangements as needed.

• Oversee inventory management and cost control measures to reduce waste.

• Ensure compliance with health, safety, and food assurance regulations.

Requirements:

• A diploma or certificate in Food and Beverage, culinary arts, or a related discipline is preferred.

• A minimum of 5-8 years of experience in the food and beverage sector, including at least 3 years in a supervisory capacity.

• Strong culinary skills with hands-on experience in cuisine preparation.

• Comprehensive understanding of culinary techniques, ingredients, and flavor profiles is a significant advantage.

• Basic proficiency in computer applications, including MS Word and Excel.

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

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

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

MOGAMBO BARS SINGAPORE PTE. LTD.

Job Description

Company Overview

Mogambo Bars Singapore Pte Ltd was established in 2011. Mogambo Bar & Restaurant in Boat Quay welcomes a diverse mix of Singaporeans and expatriates, offering a vibrant dining and bar experience.

Job Summary

Mogambo Bar & Restaurant in Boat Quay seeks dependable, service-oriented part-time Floor Staff/Bartenders to deliver excellent guest service and support bar operations.

Responsibilities

• Serve customers promptly and professionally to meet guests’ needs and ensure a high standard of service
• Process cash and credit card transactions accurately and securely
• Apply product knowledge to recommend and upsell beverages and menu items to enhance customer experience
• Maintain cleanliness of the bar area and all equipment to meet hygiene and safety standards
• Conduct inventory counts of beverages and other stock to support stock management and ordering

Preferred competencies and qualifications

• Industry experience in bar or restaurant service is preferred but not required, as training will be provided

Other Information

• Transport, staff meals, and uniform are provided
• Remuneration is based on experience

DUN XIN PTE. LTD.

Job Description

Job Summary

The Sous Chef serves as the second-in-command in our kitchen, acting as the bridge between the Head Chef’s vision and the line’s execution. In a KTV Live House environment, speed and presentation are paramount. You will be responsible for supervising the kitchen during peak late-night hours, ensuring that high-volume orders for private suites and the main floor are delivered with consistent quality. This is a "hands-on" leadership role that requires culinary finesse and the ability to command a team in a high-energy, loud-volume atmosphere.

1. Culinary Execution & Quality Control

• Line Leadership: Lead the kitchen line during service, ensuring all dishes meet established recipes, portion sizes, and plating standards.

• Prep Management: Oversee daily mise-en-place to ensure the kitchen is fully stocked for high-volume night shifts.

• Expediting: Act as the "anchor" between the front-of-house (FOH) servers and the kitchen, managing ticket flow to minimize wait times for KTV rooms.

2. Team Supervision & Training

• Staff Mentorship: Train line cooks and kitchen assistants on cooking techniques, equipment safety, and sanitation.

• Performance Oversight: Monitor staff productivity and ensure all BOH employees adhere to the venue’s code of conduct and uniform standards.

• Scheduling Assistance: Support the Head Chef in creating rosters that account for concert nights and special event surges.

3. Inventory & Administrative Support

• Ordering: Assist in daily and weekly inventory counts; place orders with approved vendors in the Head Chef’s absence.

• Cost Management: Monitor food waste and help implement strategies to maintain food cost ($FC$) targets.

• Health & Safety: Maintain a "gold standard" of cleanliness, ensuring the kitchen is always ready for health inspections and complies with protocols.

The nature of a Live House requires a Sous Chef who is adaptable and ready to step outside the kitchen door:

• Menu Development Support: Creating "Specials of the Month" or limited-time snacks tailored to specific touring artists or music genres.

• Technical Troubleshooting: Basic maintenance of kitchen equipment or coordinating with the venue’s facilities team during late-night breakdowns.

• Emergency FOH Support: Assisting with food delivery or "room checks" during extreme peak periods to ensure guest satisfaction.

• VVIP Service: Personally overseeing or preparing delicate food platters for high-profile talent or "high-roller" KTV suite guests.
  

  All other ad hoc tasks assigned

DUN XIN PTE. LTD.

Job Description

Job Summary

The Head Chef is responsible for redefining the "KTV dining experience" by delivering high-quality, efficient, and innovative culinary offerings. Unlike a traditional restaurant, a KTV Live House requires a chef who can manage high-volume "finger foods," sophisticated late-night entrees, and VIP banquet platters—all while maintaining a pulse on the venue's fast-paced, music-driven atmosphere. You will lead the kitchen team in maintaining impeccable standards of food safety, flavor consistency, and speed of service.

1. Culinary Leadership & Menu Engineering

• Menu Development: Design and execute a menu that balances "easy-to-eat" lounge snacks with premium signature dishes suitable for a high-end Live House.

• Special Events: Create bespoke menus for corporate bookings, private parties, and VIP room packages.

• Cost Control: Manage food costing, inventory levels, and supplier relationships to ensure maximum profitability without compromising quality.

2. Kitchen Operations & Quality Control

• Service Management: Lead the line during peak hours (typically late nights) to ensure ticket times are minimized despite high-volume room orders.

• Standardization: Develop and enforce precise recipe cards and plating guides to ensure consistency across all shifts.

• Waste Management: Implement strict inventory rotation (FIFO) and waste-tracking protocols.

3. Team Management & Training

• Supervision: Recruit, train, and schedule a brigade of sous chefs, line cooks, and dishwashers.

• Culture: Foster a high-energy, professional, and disciplined kitchen environment that can handle the "rush" of a packed live performance schedule.

4. Hygiene & Compliance

• Food Safety: Ensure 100% compliance with local health department regulations, HACCP standards, and sanitation protocols.

• Maintenance: Oversee the cleaning and maintenance of all kitchen machinery and specialized equipment.

In the dynamic environment of a KTV Live House, the Head Chef must be prepared for non-routine duties:

• Cross-Departmental Support: Assisting the bar team with "culinary cocktails" (e.g., preparing garnishes, infusions, or syrups).

• Equipment Troubleshooting: Performing basic "first-aid" on kitchen hardware during late-night hours when technicians are unavailable.

• Promotional Content: Collaborating with the AV Content Manager to style dishes for social media shoots or digital menu displays.
  

  All other ad hoc tasks assigned.

Les Amis Holdings Pte Ltd

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

Job Description

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of French food execution and French food quality control before service
• Prepare, cook French food and present food effectively and efficiently, meeting the company operations manual and standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Chef.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

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

Marina Bay Sands Pte Ltd

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

Job Description

Job Summary

The Restaurant Manager leads the restaurant’s service section (e.g., Main Dining Room, Tea & Beverage Service, Private Dining Rooms). The role ensures flawless service execution, team discipline, product knowledge, and readiness of their assigned section.

This role is guest‑facing, operationally hands‑on, and central to maintaining Michelin‑level consistency & Forbes 5 Star accreditation

Job Responsibilities

1. Section Leadership & Daily Service Execution

• Lead a team of Assistant Managers, Captains, and Service Attendants in the restaurant.
• Ensure mise‑En‑place, table settings, station readiness, and sequence‑of‑service execution.
• Conduct section‑specific briefings and ensure staff product knowledge.

2. Guest Engagement & Service Recovery

• Be the primary contact point for guests within the section.
• Manage special requests, cultural expectations, and VIP preferences.
• Execute service recovery and escalate significant matters to AGM when required.

3. People Management & Training

• Train and mentor team members on service standards, wine/tea knowledge, and grooming.
• Provide real‑time coaching during service and lead performance improvement.
• Support scheduling and manpower planning for the section.

4. Standards & Compliance

• Conduct daily hygiene and safety checks.
• Uphold all SOPs (service, tea service, wine handling, private dining room protocols).
• Maintain inventory accuracy of section equipment, OS&E, and tableware.

5. Operational Support

• Assist with order placements, stock rotations, and breakage reporting.
• Support the rollout of promotions, menu changes, and seasonal program updates.

Job Requirements

Education &Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• 3–6 years of luxury dining or hotel restaurant experience.

Other Prerequisites

• Strong service presence and ability to lead a medium‑sized team.
• Understanding of Cantonese cuisine, tea, and Chinese wine is an advantage.
• Fluent professionalism, strong communication skills, and consistent discipline

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

1. Strategic & Operational Leadership

• Provide overall leadership for all restaurant operations, ensuring consistency across every touchpoint.
• Translate the restaurant's culinary vision into a seamless guest journey across àla-carte dining and private dining rooms.
• Uphold the restaurant’s brand identity—no tablecloth dining, bespoke chinaware, precision service, and understated luxury.
• Ensure operational readiness and service excellence across major dining sections
• Forbes 5 Star Service Standards.

2. Culinary & Beverage Stewardship

• Serve as the primary operational partner to the Executive Chef, ensuring strong communication and aligned execution.
• Champion the restaurant’s wine program
• Ensure teams demonstrate deep product knowledge, cultural fluency, and confident storytelling across food, wine, and tea.

3. Guest Experience & VIP Relations

• Personally oversee experiences for high‑net‑worth gaming guests and influential regional hosts.
• Build long‑term relationships with VIP patrons, casino hosts, and key internal stakeholders.
• Anticipate guest preferences and cultural nuances to deliver personalized hospitality at the highest standard.

4. People Leadership & Culture

• Lead and develop a diverse team of over 100 employees across all functions.
• Build a performance‑driven culture rooted in discipline, pride, and hospitality excellence.
• Implement structured training pathways, succession planning, and leadership development programs.
• Model professional conduct, grooming standards, and language fluency.

5. Financial & Commercial Accountability

• Hold full P&L responsibility, ensuring revenue optimization, labor efficiency, and disciplined cost control.
• Drive performance across private dining, premium beverage sales, and high‑value culinary experiences.
• Work closely with internal partners to align pricing, promotions, and guest strategy while protecting the restaurant’s identity and integrity.

6. Governance, Standards & Compliance

• Maintain strict adherence to Michelin criteria, Marina Bay Sands standards, and all regulatory requirements.
• Ensure immaculate hygiene, safety, and operational discipline in all guest and staff areas.

Job Requirements

Education &Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• Proven experience as a General Manager or Senior Restaurant Leader in a Michelin‑starred restaurant or ultra‑luxury fine dining environment.
• Demonstrated success managing large teams (100+ employees) within high‑touch, high‑volume luxury settings.
• Strong experience with VIP’s or UHNW guest environments; exposure to gaming operations is a plus.

Other Prerequisites

• Strong cultural sensitivity and experience leading cross‑cultural teams
• Calm, authoritative, and emotionally intelligent leadership style.
• Strong aesthetic sensibility and meticulous attention to detail.
• Commercially disciplined while deeply respectful of culinary heritage and craftsmanship.
• High integrity, discretion, and professionalism in all VIP‑related matters.
• Highly presentable and polished, capable of representing Marina Bay Sands on an international platform.

The Fullerton Bay Hotel

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

Job Description

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

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

PARKROYAL Collection Hotels & Resorts

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

This position is responsible for managing and coordinating all operational activities for the F&B outlet alongside the assistant restaurant manager. To achieve or exceed financial goals (revenue targets and profitability for the outlet).

Ensure guest and associate satisfaction by maintaining high service standards established by the hotel

Duties and Responsibilities

• Manage all day-to-day operations of the restaurant.
• Develop, manage budget and ensure all costs are in line.
• Identify and record guest preferences to provide excellent customer service and ensure guest satisfaction plans and actions are implemented.
• Closely monitor the restaurant's business forecast and develop an action plan to address need areas.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; demonstrate honesty/integrity; lead by example.
• Monitor and maintain cleanliness, sanitation, and organization of all areas within the restaurant.
• Manage associates, coach, motivate and promote teamwork, continuous improvement, and a passion for providing service.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Support the Department Trainer in maintaining a training system to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $250 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

We regret that only shortlisted applicants will be notified.