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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.

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Gain deep and thorough knowledge of the company’s food or beverage operation by rotating on each position
• Maximizing sales and profitability of outlets
• Progressively master the skills to run restaurant operations.
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary
• Ensure new employees are trained properly
• Follow up on the training progress of employees
• Ensure compliance in all areas, Company policies and procedures
• Uphold safety, hygiene and cleanliness as required by NEA regulations and company requirements
• Preparing of business reports and other ad-hoc duties
• Consistently monitor individual performance and progression with your superior and management
• Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

Requirements:

• Passion for service
• Excellent and positive service attitude
• Candidate must be highly motivated, independent and able to multi-task
• Able to work shifts, on weekends and public holidays
• Possess positive attitude and initiative

PARKROYAL COLLECTION Pickering Singapore

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

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises with Executive Chef and Chief Engineer.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

WELLNESS TCM BEAUTY & AROMATHERAPY MASSAGE PTE. LTD.

Job Description

1. Supervise daily front desk operations of the spa

2. Provide profesional and friendly customer service to all guests

3. Handle cashiering , payments and basic daily report

4. Coordinate with therapists and management to ensure smooth operations

5. Handle custome feedback and resolve issues professionally

Requirements

1. Min. 1-2 years of experience in spa, wellness customer service industry

2. Good communication and interpersonal skills

3. Basic computer skills, Pos system

4. Able to work weekends and public holidays

5. English and Mandarin speaking

"We are seeking candidates proficient in Mandarin to effectively communicate with Mandarin-speaking clients."

Benefits

1. Attractive salary + incentives

2. Career advancement opportunities

3. Friendly working environment

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 Junior Sous Chef (Weddings), you’ll assist the Banquet Chef to direct all kitchen activities and prepare our delicious Cuisines for wedding and social events- helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchen is able to run smoothly daily and be on par to our high standards for quality control.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Participates in the preparation of the hotel’s revenue plan and marketing programs

• Works with superior in the preparation and management of the department’s budget

• Organise food product with cost efficiency

• Attends and participates to other meetings as required by the administrative calendar

• Assists the Banquet Chef in developing training plans, develops training material in accordance with hygiene and food safety guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Assists the Banquet Chef in the management of the day to day operation of the Food Production in halal and banquet operations and informs the Banquet Chef of major decisions taken in his/her absence

• Regularly communicate with staff and maintain good relations

• Assist in developing work efficient rosters in line with local labour codes

• Assists the Banquet Chef in developing popular menus offering guests value for money in accordance with IHG guidelines

• Attend and execute Food tasting and events successfully

• Ensure food standards, presentations are maintained and continuously improved with market trend.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

• Ensure food safety and hygiene is equal to IHG and HACCP standards, ensuring all hygiene, halal documentation are updated
  

What we need from you

●      A minimum qualification in Diploma in Culinary Arts

●      At least 3 years of experience in the a supervisory level, including management experience

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.

ASK CONNECTIONS PTE. LTD.

Job Description

Role Overview

We are looking for a high-energy Restaurant Manager to oversee our daily operations, lead a high-performing team, and ensure every guest leaves with a smile. You will be responsible for the "total health" of the restaurant—balancing exceptional service with smart financial management (P&L).

• Operations: Lead daily FOH and BOH operations, manage staff shifts, and ensure the restaurant meets all health, safety, and licensing standards.

• Financials: Monitor P&L, control labor and food costs (COGS), and manage inventory to minimize waste.

• Leadership: Recruit, train, and motivate the team to deliver superior service and maintain high productivity.

• Guest Experience: Handle feedback/complaints with grace and implement ideas to improve the brand’s image and local presence.

• Reporting: Maintain accurate records of revenue, expenses, and inventory levels.

• Experience: At least 3 years in the F&B industry (with supervisory experience).

• Skills: Strong leadership, financial literacy (P&L), and excellent communication.

• Mindset: Customer-oriented, calm under pressure, and a positive "can-do" attitude.

• Flexibility: Ability to work split shifts, weekends, and public holidays.

JAO FAH SERVICES SINGAPORE PTE. LTD.

Job Description

Key Responsibilities:

• Prepare and cook a variety of tandoori dishes, including breads, kebabs, and curries.
• Manage the tandoor station efficiently, ensuring consistency and quality in every dish.
• Marinate meats and vegetables with authentic spice blends and maintain portion control.
• Work closely with the Head Chef to develop and refine the menu.
• Ensure proper hygiene, food safety, and kitchen cleanliness at all times.

PARKROYAL COLLECTION Pickering Singapore

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

Responsibilities

• Support the Assistant Executive Housekeeper/ Executive housekeeper to ensure guest rooms and public area are checked and maintained

• Supervise and train Housekeeping Team Leader on housekeeping tasks, schedules and routines

• Monitor and control inventories for department operating equipment and linen to Ensure par stock are maintained and costs are controlled

• Assist in ensuring a continual effective pest control system in place to rid the hotel of all vermin. Continually monitor and address any pest situation in the hotel immediately

• Assist in maintaining and ensuring the protection of all hotel assets inclusive guest supplies, stores, linen and uniform control and other hotel assets

• Assist in overseeing all maintenance of plants, gardening and landscaping operations of the hotel, including floral arrangement

• Set proper par level for cleaning and guest supplies. Maintain proper stock level and enforce proper control on stock movement

• Carry out a regular inspection to work areas performed by housekeeping associates. Inspect VIP arrival/in-house rooms and ensure all are in order before arrival. Offer action plan to achieve service excellent

• Ensure all operating equipment is in top condition and follow up on any breakdown/repairs to be fixed promptly

• Undertake any other responsibilities/tasks/shifts as instructed by the management or the Executive Housekeeper

Requirements

• At least 2 years of experience in a similar role; preferably from a 5 star Hotel

• Minimum Diploma in Hospitality Management

• Customer centric

• High level of flexibility and adaptability

• Must be able to work rotating day shifts including Public Holidays and weekends

• Able to work under pressure and in fast paced environment

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified

PARKROYAL COLLECTION Pickering Singapore

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

Managed by the Pan Pacific Hotels Group, PARKROYAL COLLECTION Pickering, Singapore is an iconic hotel landmark with a stunning hotel-in-a-garden concept that incorporates energy-saving features throughout the building.

Our sustainable project design and green efforts have earned it numerous accolades including ‘World’s Leading Green City Hotel, 2022’ title at the prestigious World Travel Awards. The 367-room hotel offers uncomplicated, modern and efficient service and a team of hotel associates who find joy in real connections.

Responsibilities:

• Act in command in the absence of Assistant Front Office Manager, supervise sections in Front Office, such as front desk, operator and concierge services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.

• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.

• Assist to inspect rooms assigned to VIPs before their arrival. Meet and show the VIPs to their rooms and ensure that the complimentary amenities are provided. Ensure that relevant persons and Departments are informed of the VIPs.

• Initiate correspondence regarding enquiries, reservations, and complaints. Check housekeeping discrepancy report; report any variance and take corrective actions.

• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department.

• Be alert and report any faults, defects and unusual activity of the property to relevant departments

• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

• Responsible for training of all front desk staff including planning, organising and conducting OJT.

• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue. Assist to maximise revenue and occupancy from group allotments.

• Directly responsible for the evacuation of staff and guests during a fire or any security threat in co-ordination with the security department.

• Follows up in credit limit report, ensure all guests balance checked daily.

• Counsel, coach and mentor individual associates as required to drive initiative, performance and consistency.

• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.

• Carries out any other reasonable duties and responsibilities as assigned by superior.

Requirement:

• Minimum 5 years' experience in Front Office supervisory role, thoroughly familiar with front office reception functions

• Prior experience in a 5 star hotel will be of an advantage

• Proficient with Opera system

• Customer service centric with high level of flexibility & adapability

• Able to work under pressure & fast paced environment

• A strong team leader & team player

Pan Pacific Hotels Group is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

PARKROYAL COLLECTION Pickering Singapore

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

Ensures that F&B service is delivered to guests in a manner consistent with the outlet’s set standard. He/she has to ensure guest satisfaction.

Responsibilities:

• Selling of alcoholic and non-alcoholic drinks to customers.

• Mixing drinks and serving customers.

• Sound knowledge and adhering to local laws and regulation on alcoholic beverages and food hygiene.

• Process payments transactions from the customers.

• Keep the Lobby Lounge well stocked by maintaining the liquor, garnishes and glasses at the bar.

• Upholding the F&B service standards and exceeding customers expectations.

Requirements:

• 2 year of experience a recognized hotel or independent restaurant and bar establishment

• Good knowledge of drink concortion, including alcoholic and non-alcoholic ones

• Possesses warm and friendly personality that is engaging to guests

• Able to multitask and handle all the equipment especially in a bar that uses modern technology.

• Displays eagerness to learn and full of energy.

• A great team player

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

PARKROYAL COLLECTION Pickering Singapore

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

To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Strive to exceed guest expectation and bring the culinary team to greater heights. Always act in a professional manner using the company’s Mission, Purpose and Values.

Responsibilities:

• Assist and support the operation of Pastry kitchen

• Actively shares ideas, opinions & suggestions in daily shift briefings.

• Ensures storeroom requisitions are accurate to minimize repeat visits.

• Promotes Health and Safety at all times.

• Reports any engineering defects to immediate supervisors.

• Ensures that subordinate employees report for work punctually and grooming standards are met.

• Ensures all spot check and temperature control sheets are filled as required.

• Maintains cleanliness and proper rotation of product in all chillers.

• Minimizes wastage/ spoilage.

• Maintains consistent on the job training sessions for culinary colleagues.

• Liaison daily with Outlet Chefs to keep open communication & guest feedback.

• Strives to maintain & improve all food preparations & presentations.

• Daily checks of all mis en place to ensure freshness & quality standards.

• Actively seeks tools for self-growth and development

• Is fully conversant with all health and safety, fire and emergency procedures.

• Maintains a high standard of personal hygiene, dress, uniform, and body language.

• Is polite and professional in any situation where the image or regulation of the hotel is represented.

• Attends meetings and training as required by supervisors.

• Exercises responsible behaviour at all times to uphold the image and reputation of the company.

• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.

• Carries out any other reasonable duties and responsibilities as assigned.

Requirements:

• 1-2 years of working experience in a similar capacity in hospitality industry.

• Diploma, Certificate in Culinary or its equivalent.

• Strong team player with great passion in Pastry.

• Attention to details.

• Proficient in English language.

PARKROYAL COLLECTION Pickering Singapore

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

The Spa Manager ensures that every guest who enters the spa & fitness centre is assisted and cared for. Treatment packages are fulfilled and retail products made aware to all members/guests that enter the Spa. He / she oversees the spa and fitness operation team and assists the Management in ensuring that the outlet runs an efficient and profitable operation.

Responsibilities:

• Meets & handles potential members and any other walk-in clients/guests in a professional, well- mannered and friendly way.

• Conducts outlet tours to new clients/guests whenever necessary.

• Handles member/guest’s requests and complaints and provide vital information to the Management for the purpose of improving members’/guests’ satisfaction.

• Builds good, professional relationships with all members/guests and deals with any queries with the objective of offering the member/guest an excellent service standard.

• Carries out consultations when necessary.

• Ensures fulfilment of all members’ benefits or guests’ privileges and that all members / guests are attended to in the spa.

• Monitors and supports Executives and associates in advising and closing sales of packages and retail products.

• Works closely with other teams in the hotel to offer Spa discount vouchers / introduce Spa to visitors

• Manages and upkeeps Level 5 Lifestyle floor – gym, pool, Spa as a whole to offer complete “lifestyle” package and services to public and guests

• Supervises the day-to-day operations of Spa, Pool and gym including rostering, cleanliness, maintenance of the Lifestyle floor.

• Oversees and coordinates workshops and any other events associated with the hotel.

• Initiates maintenance of the facilities and equipment of the outlet and level 5 and ensures that good working conditions of the facilities.

• Assists in monitoring operations budgets and ensures all costs/sales commission are controlled.

• Ensures associates’ professionalism while handling guests/members.

• Fully understands the rules and regulations of the outlet and ensures that all hygiene standards, fire and safety rules and regulations are met and adhered to.

• Manage the rostering, keeping a proper record of overtime hours, Public Holiday & annual leave for the spa & fitness team.

Requirements:

• Minimum diploma in Hospitality Management preferably in Spa Management

• With CIDESCO/CIBTAC/ITEC/WSQ qualifications and other recognized certificates will be an advantage.

• Minimum 2 years experience in similar capability and/or at least 5 years in Spa Management

• Strong administrative and organization skills

• Excellent interpersonal and human relations abilities

• High level of flexibility and adaptability

• Able to work on weekends and public holidays
  

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Participate in the food preparation in accordance with accepted standards of quality

• Training and development of new and existing employees

• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times

• Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control

• Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently

• Optimize food quality and guest satisfaction

• Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Restaurant Management Trainee

Working days & hours: 6days, 10hrs 
Location: Clarke quay
Salary: $3150 - $3500 + Incentives

Responsibilities:

• Greet and assist customers

• Handle cashiering duties and banking duties

• Provide courteous and efficient food and beverage services to the customers

• Help prepare and clear the tables for restaurant patrons

• Attend and respond to customers’ needs promptly and professionally

• Assist in the serving of the menu-items to restaurant patrons at their seats

• Ensure the smooth operations of the restaurant

CHUAH ZHI XING | Reg No: R25136681

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Verve Holdings Pte Ltd

Job Description

Verve Restaurant Group is looking for energetic, dynamic and committed people to join us as Demi Chef and Chef De Partie.

Location: Clarke Quay/ Riverside Point

Working days and hours: 5 days a week, 48 hours per week. These positions require selected applicants to work past midnight. Transport will be provided when working after midnight.

Job Types: Full-time, Permanent

Main responsibilities are as follows:

Support Head Chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

SINGAPOREAN ONLY

Salary depends on experience

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

As the Restaurant Executive at ETNA Italian Restaurant, you will play a crucial role in overseeing the day-to-day operations of our vibrant establishment located in the heart of Tanjong Pagar. In this full-time position, you will be responsible for ensuring exceptional customer experiences, driving operational efficiency, and leading a talented team of hospitality professionals.

What you'll be doing

• Manage and coordinate all front-of-house and back-of-house operations to maintain high standards of service and efficiency

• Lead, motivate, and develop a team of restaurant staff, fostering a positive and collaborative work environment

• Oversee inventory management, cost control, and profitability initiatives to optimize restaurant performance

• Implement and monitor policies, procedures, and best practices to ensure compliance with industry regulations and company standards

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

• Foster strong relationships with customers, suppliers, and other stakeholders to drive customer loyalty and business development

What we're looking for

• Minimum 3-5 years of experience in a similar restaurant role, preferably within the Italian or fine dining restaurant industry

• Demonstrated expertise in managing all aspects of restaurant operations, including front-of-house, back-of-house, and financial management

• Excellent leadership and people management skills, with the ability to inspire, motivate, and develop a high-performing team

• Strong business acumen and problem-solving skills, with the ability to make data-driven decisions

• Excellent communication and interpersonal skills, with the ability to build effective relationships with customers, staff, and stakeholders

• Thorough knowledge of food and beverage trends, industry regulations, and best practices

What we offer

At ETNA Italian Restaurant, we are committed to providing our employees with a rewarding and fulfilling work experience. In addition to a competitive salary, we offer a range of benefits, including:

- Comprehensive health and wellness package
- Opportunities for professional development and career advancement
- Generous employee discounts on food and beverages
- Collaborative and dynamic work environment

About us

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting diners in Singapore for over a decade. Our passion for authentic Italian cuisine, coupled with our commitment to exceptional service, has earned us a reputation as one of the premier dining destinations in the city. Join our team and be a part of our continued success story.

Apply now to become our next Restaurant Executive and help us elevate the dining experience at ETNA Italian Restaurant.

TTW ENTERTAINMENT PTE. LTD.

Job Description

Assistant Restaurant Manager (Japanese Izakaya & Omakase)

Job Summary

Support the Restaurant Manager in overseeing daily operations of the Japanese Izakaya and Omakase restaurant, driving service excellence and operational discipline to deliver a consistent, premium guest experience.

Responsibilities

• Lead daily restaurant operations to ensure high service quality and operational efficiency across Izakaya and Omakase concepts
• Manage opening and closing procedures, including cash control, accurate reporting, and compliance verification
• Monitor service flow actively and resolve operational challenges promptly to maintain smooth guest experiences
• Deliver consistent guest satisfaction by upholding Japanese hospitality standards (Omotenashi), especially during premium Omakase service
• Handle escalated customer complaints and execute effective service recovery to restore guest confidence
• Supervise, coach, and motivate supervisors and service staff to enhance team performance and service delivery
• Support staff training programs, monitor performance metrics, and apply disciplinary actions when necessary to maintain standards
• Assist in manpower planning and deploy staff efficiently to meet operational demands and optimize productivity
• Collaborate in staff rostering to balance manpower needs and control labor costs during peak and off-peak periods
• Review and recommend improvements to operational workflows to enhance efficiency and service consistency
• Ensure accurate documentation of procedures and service standards for team reference and compliance
• Participate actively in management meetings, providing operational insights to inform strategic decisions
• Support sales initiatives, promotions, and upselling activities to drive revenue growth while encouraging responsible food and beverage sales

Required competencies and certifications

• Able to work shift hours, weekends, and public holidays

Preferred competencies and qualifications

• Minimum 2–3 years of relevant F&B experience, including supervisory or assistant managerial roles
• Prior experience in Japanese restaurants, Izakaya, or Omakase concepts
• Strong leadership, communication, and problem-solving skills
• Operational discipline, organizational skills, and a service-focused mindset

RU LONG QING PTE. LTD.

Job Description

Job Summary

Lead kitchen operations by applying your extensive expertise in Sichuan, Northeastern, and Hunan cuisines to deliver high-quality dishes efficiently. Drive menu innovation, manage kitchen staff, and uphold rigorous safety and sanitation standards to enhance customer satisfaction and operational excellence.

Responsibilities

• Deliver consistently excellent food quality and timely service across all kitchen functions
• Adapt flexibly to various kitchen roles, including dishwashing and waste disposal, to support smooth operations
• Plan menus strategically considering budget constraints and seasonal ingredient availability to optimize cost and quality
• Oversee all kitchen activities to ensure operational efficiency and compliance with standards
• Coordinate and assist kitchen staff to maintain productivity and quality during service
• Train kitchen staff to prepare and cook all menu items to established standards
• Conduct regular stocktaking of ingredients and equipment, and place timely orders to maintain inventory levels
• Enforce strict safety and sanitation protocols to comply with health regulations and ensure a safe working environment
• Innovate by creating new recipes to refresh the menu and attract customers
• Monitor industry trends and incorporate relevant developments to keep the menu competitive
• Collect and analyze customer feedback to implement continuous improvements
• Demonstrate willingness to work weekends, public holidays, and extended hours as required to meet business needs

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

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

Job Requirements

Education & Certification

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

Experience

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

Other Prerequisite

• Fluent in English, knowledge of additional languages is a plus.
• Knowledge of cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.
  
  

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

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

• As Supervisor, your role will be to assist the Management team with the following:
• Assist the management staff in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. Leading a team of Captains, Service Attendants, Bartenders, and Hosts.
• Provide strong presence and leadership amongst the team in absence of management Staff.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards.
• Inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness on a regular basis.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
• Take personal responsibility to resolve guest issues.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements.
• Responsible for coordinating training of all staff as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

Job Requirements

Education & Certification

• Certificate or Diploma and extensive F&B experience.

Experience

• A minimum of 2 years' experience at a supervisory level in a 5-star hotel or a deluxe restaurant.

Other Prerequisite

• Basic service and operational knowledge.
• Have a well-groomed, professional appearance.
• Willing and able to work on shifts, weekends and public holidays.
• Able to perform under pressure.
  

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

A Guest Experience Executive with Conrad Hotels and Resorts is responsible for creating memorable experiences for guests, and ensuring satisfaction of executive Guests throughout their stay at the hotel by ensuring that enquiries receive responses and advice and information is delivered when requested.

What will it be like to work for this Hilton Brand?

Smart luxury is at the core of everything Conrad Hotels & Resorts does. We offer our guests one-of-a-kind experiences, service that's intuitive and connections to people and places near or far. We're the destination of a new generation of global travelers for whom life, business, and pleasure seamlessly intersect. People who know that the greatest luxury is the luxury of being yourself.

If you understand what it’s like to juggle life, business, and pleasure and know how to bring a sense of luxury to that type of travel experience, you may be just the person we are looking for to work as a Team Member with Conrad Hotels & Resorts. Because it’s with Conrad Hotels & Resorts where we promise our Guests the luxury of just being themselves.

What will I be doing?

As a Guest Experience Executive, you will be responsible for the satisfaction of Guests throughout their stay at the hotel by ensuring that enquiries receive responses, and advice and information is delivered when requested. A Guest Experience Executive contributes to the first impressions of our Guests and, therefore, must perform the following tasks to the highest standards:

- Assist in “WOW” experience of guests.

- Serve as the main point of contact for VIP guests and ensure hotel departments are fully briefed on VIP Guest requirements.

- Deliver the highest quality and brand service standards to consistently meet and exceed executive Guest and VIP expectations

- Maintain current knowledge of hotel products, services, pricing and special promotional offers, as well as daily VIP and special events.

- Manage queue at the desk and assist with the arrivals and departures at the front desk when required.

- Be knowledgeable in the preparation and serving of alcoholic and non-alcoholic beverages.

- Ensure that F&B setups during various offerings are maintained and coordinated to the agreed standards with Chef

- Welcome Executive Guests on arrival and assist them during their stay dealing efficiently with enquiries and any complaints.

- Maintain the required level of inventory on F&B items and Guest amenities.

- Demonstrate a knowledge of external locations, attractions and landmarks in the vicinity.

- Project a professional image and manner with an emphasis on hospitality and Guest service.

- Solicit and provide feedback to the Guest Experience Manager on guest comments.

- Ensure that the Lounge and Reception areas are kept in clean and presentable conditions at all times

- Comply with Hotel security, fire regulations and all health and safety legislation

- Familiarize with Hotel and Guest Experience policies.

- Undertake tasks as instructed by the Guest Experience Manager

- Serve your role and Team in an environmentally-conscious manner

- Coach new Guest Experience Executives on role and responsibilities

What are we looking for?

Guest Experience Executives serving Hilton Worldwide Brand hotels and vacations are 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 4 years of previous experience in the luxury hotel, leisure or retail sector

- Calm, efficient, resourceful and organised

- Excellent personal presentation and communication skills

- A passion for delivering exceptional levels of Guest service

- Ability to listen and respond to demanding Guest needs

- Multi-lingual

- Accountable and resilient

- Ability to work under pressure

- Flexibility to respond to a range of different work situations

Sheraton Towers Singapore Hotel

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

Job Description

• Be well versed in operation of Front Office System (Galaxy/ Lightspeed).

• Create, amend or cancel room reservations for guests, including group arrivals.

• Pre-assign rooms and monitor on departures.

• Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

• Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

• Re-confirm mode of payment and establish credit with guests, especially in the extension of stay.

• Assign the requested room type and perform room move according to guest requests.

• Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

• Obtain guest particulars and update them, including guest preferences, in guest history.

• Perform foreign currency exchange in an accurate manner in accordance to hotel policies and procedures.

• Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

• Post room charges for early check-in, late departures or for discrepancies in room rates.

• Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

• Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

• Perform cashier closure and any other cashiering duties.

• Perform pre-night audit functions.

• Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

• Provide information on Marriott Bonvoy programme.

• Enrol guests to the Marriott Bonvoy programme of the hotel.

• Assist guests with the preparation and updating of room keys.

• Extend warm welcome and provide directions and information to guests while at the lobby.
 

Gic Thomson Pte. Ltd.

Job Description

Job Overview: We are seeking Event Manager to execute and ensuring overall outlet success.
Key Responsibilities:
teamwork, giving customers a happy and joyous experience and good coordination.
Planning and Organization

1. Developing event concepts, themes, and objectives based on client requirements.
2. Creating detailed project timelines and budgets.
3. Identifying and booking venues suitable for the event type and audience.

1. Coordinating with vendors, suppliers, caterers, decorators, and entertainers.
2. Managing permits, licenses, and compliance with local regulations.
3. Overseeing event setup, breakdown, and on-site logistics.

1. Acting as the primary point of contact for clients, stakeholders, and team members.
2. Ensuring client needs are met while staying within budget and on schedule.

1. Delegating tasks to staff and ensuring proper execution.
2. Supervising event-day operations, including troubleshooting and problem-solving.

1. Developing promotional strategies and materials for public-facing events.
2. Managing event sales, registrations, or RSVP processes.

1. Tracking expenses and reconciling budgets post-event.
2. Negotiating contracts to secure cost-effective deals.

1. Preparing contingency plans for emergencies or unforeseen issues.
2. Ensuring safety protocols are in place and communicated to all participants.

1. Collecting feedback from attendees, vendors, and clients.
2. Analyzing the success of the event and preparing detailed post-event reports.

1. Addressing last-minute changes or issues with flexibility and efficiency.
2. Enhancing the attendee experience with innovative ideas and attention to detail.

Job Type: Full-time

PARKROYAL COLLECTION Pickering Singapore

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

Reporting to the Director of Finance, the Information Technology Manager plays a pivotal role in managing and overseeing the hotel's technology infrastructure and ensuring seamless integration of IT systems to support daily operations and strategic initiatives from the senior management team.

Responsibilities:

• Managing and organizing all Business Applications, Databases and Messaging System of the property in accordance to the established procedures issued by the Management and the industries best practice processes.

• Prepare the hotels’ IT annual budgets and submit to corporate office for approval.

• Develop and spearhead the hotels’ IT infrastructure and support the extensive operation systems and network.

• Monitor the operational efficiency of the hotel IT systems and take appropriate remedial measures to correct systems inadequacies, etc.

• Source, evaluate and recommend IT systems for purchase and upgrade.

• Review and negotiate hardware/software maintenance contracts and software licensing with IT suppliers.

• Run an efficient department with an optimal staff level and operate a responsive IT support service to all IT users, which addresses systems problems /failures.

• Manageall associated activities in respect of IT systems changes thereby promoting seamless changes and minimizing disruptions to operations.

• Educate IT users on correct usage of IT systems and associated IT supplies and accessories to minimize systems failure.

• Supervise IT team and assign them work in accordance with priorities and skill capabilities so as to ensure optimum contributions to hotel operations.

• Conduct performance review of team member and provide honest feedback on their respective performance, the aim being to guide and improve where there is a shortfall in performance and reinforces the performance.

Requirements:

• Minimum of 7 years of IT experience, preferably hospitality industry.

• Diploma or Bachelor’s degree in Information Technology or Business Studies, or any other combination of education, training, or experience that provides the necessary knowledge, skills, and abilities to perform the job.

• Proficiency in Windows Operating System, and Hotel Related Business Applications (e.g. Opera, Opera Cloud, Infrasys etc)

• Good knowledge of multi property emails, websites, DNS and CISCO networks.

• Excellent communication skills (oral and written).

• Customer oriented

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

Job Responsibilities & Key Duties include, but not limited to

Guest Service & Interaction:

• Provide expert, personalized wine, beer, and spirit recommendations to guests based on their preferences, budget, and meal choices.

• Engage guests in an approachable and friendly manner, sharing knowledge about different wines, regions, and vintages without being perceived as a "wine snob".

• Ensure all wine is served correctly: using appropriate glassware, at the optimal temperature, and following proper presentation and pouring techniques.

• Work with restaurant service team on restaurant daily operations requirement

• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.

• Always adhere to the standard operation procedure to the bar operations

• Perform any other duties as may be assigned from time to time by the Management

Curation & Menu Development:

• Curate, update, and maintain a thoughtful, profitable, and accurate wine list that complements the restaurant's cuisine and concept.

• Collaborate closely with the Executive Chef and culinary team to develop harmonious food and wine pairings.

• Develop new beverage menus, which may include unique selections of sake, cocktails, and non-alcoholic options, depending on the venue.

Inventory & Financial Management:

• Manage the entire wine inventory, including ordering, receiving, and proper storage conditions (temperature, light, humidity) to preserve quality.

• Negotiate pricing and build strong relationships with wine vendors and distributors to secure high-quality stock and favorable deals.

• Monitor and control beverage costs (COGS) and manage budgets to maximize profitability and minimize waste or shrinkage.

• Ensure all stock levels are maintained at par levels and conduct regular, accurate inventory counts.

Staff Training & Education:

• Lead ongoing staff education and training sessions on the wine and beverage program, including flavor profiles, pairing suggestions, proper service etiquette, and suggestive selling techniques.

• Act as a mentor to the service team, ensuring all front-of-house staff are confident in discussing and selling wines to guests.

Other Requirements:

• Able to host and organise special wine tasting events, private dinners, or educational seminars for guests to promote the wine program.

• Ensure strict compliance with all local alcohol handling laws and health and safety regulations, including age verification.

• Always be punctual at work and maintain a professional image with proper grooming e.g. clean uniform, neat haircut and putting on your name badge at all time

• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.

• Always adhere to the standard operation procedure to the bar operations

• Perform any other duties as may be assigned from time to time by the Management

Qualifications and Requirements

• Experience: Proven work experience (minimum 2-5 years preferred, depending on the role) as a Sommelier or Wine Steward in a high-volume or fine-dining environment.

• Knowledge: In-depth, advanced knowledge of global wines, including grape varietals, regions, vintages, production methods (viticulture/vinification), and market trends.

• Certifications: Relevant certifications from a recognized wine education body are highly preferred, such as the Court of Master Sommeliers (Introductory or Certified Sommelier level) or the Wine & Spirit Education Trust (WSET) (Level 2 or 3).

Skills:

• Exceptional communication, presentation, and interpersonal skills.

• Strong organizational skills and attention to detail for inventory management.

• Ability to work in a fast-paced, high-pressure environment while remaining calm and professional.

• Strong problem-solving and decision-making abilities.

• Basic computer skills and familiarity with POS (Point of Sale) and inventory management systems.

Physical Demands:

• Ability to stand and walk for extended periods, often during peak service hours.

• Ability to lift and move heavy cases and boxes of wine (up to 20 kgs).

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
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 the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role: 

Guest Relations Executive (F&B Host/Hostess)

To support the seamless daily operations of the One-Ninety Restaurant, which includes maintaining exceptional service standards, facilitating communication team members, and addressing other operational needs at the One-Ninety Restaurant.

What you will do:

The Guest Relations Executive is the core of the Rooms/Food and Beverage Department operation. The incumbent will offer the guest of the One-Ninety Restaurant an enjoyable, dining experience conforming to Four Seasons standards of excellence for quality, professionalism, and friendliness. He/She will ensure the seating efficiency of the Restaurant and handle inquiries from guests via phone calls or emails.

What you bring:

• Minimum of 1 year of service experience in a luxury hotel or Michelin restaurant. 

• Postgraduate or diploma in hotel management or its equivalent 

• Possesses Executive Club/F&B service experience and operations expertise with a strong emphasis on VIP customer service.

• Skilled in building and maintaining relationships across departments and with guests.

• Adaptable to working in a fast-paced environment

• Team player 

• Attentiveness and patience towards the guest

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays

The Standard, Singapore

Job Description

Responsibilities:

• Listen to every guest and observe body language carefully in order to be able to understand guest’s needs and expectations, and consistently surprise and delight every guest.

• Create and maintain a strong guest ‘first name’ relationship and combine this with an excellent memory for guest preferences. 

• Have a good understanding of the outlet’s concept and food and beverage offerings, and be able to verbally explain those to the guests with personality and flair on the line. 

• Have the knowledge of mixing and matching ingredients to offer an outstanding selection of creative cocktails, non-alcoholic drinks, spirits, beers and wines, be able to garnish all drinks as per the given standards, and explain their characteristics. 

• Set up daily bar counter and ensure that mise en place, any other required ingredients and equipment are prepared in order to work as efficiently as possible.

• All bottles and ingredients should be set up as per the bar’s standard to assure they are in easy reach and facilitate effective service.

• Assist the Bar Supervisor and Bar & Beverage manager to create new mixed drinks and cocktails for promotional activities and new menus.

• Check the inventory daily before each shift to assure correct amounts are stocked up, so to avoid running out of stocks during service periods.

• Handle cash, credit card, and other forms of payment accurately and efficiently, and process transactions using the point-of-sale (POS) system.

• Closing the bar at the end of each shift, including cleaning and sanitising the bar area, equipment, and utensils, inventory check and securely storing supplies.

• Clean and sanitise the bar areas after each shift and when required.

• Responsible for checking and recording the temperature of the bar fridges and follow the First in, First Out standards.

• Ensure compliance with all food and beverage policies and procedures, as well as applicable beverage and liquor laws with responsible service of alcohol. 

• To always take corrective action if service errors occur, ensuring all solutions exceed the guest’s expectations

Other Responsibilities

• Ensure a service-oriented culture focusing on guests’ needs

• Be well versed in the hotel’s fire and life safety emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) 

• Maintain the highest standard of personal appearance and cleanliness

Requirements

• Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC.  

• Relevant experience as a bartender in a similar luxury hotel or free-standing restaurant capacity providing customer service for at least one year

• Excellent verbal, reading and written communication skills

• Ability to understand effective approaches of communication with different individuals 

• Bartending competitions experience is an advantage

Competencies

• Passionate about the hospitality industry 

• Energetic and personable

• Aware of the local market trends in mixology 

• Good communication and customer contact skills

• Service orientated with an eye for detail

• Ability to work well in stressful and high-pressure situations

• A team player and self-starter

• Perform job with attention to details and the ability to organize and handle multiple tasks

• Ability to understand the flow of service and support colleagues

YOTEL SINGAPORE ORCHARD ROAD

Inspired by first class travel, YOTEL translates the language of luxury airline travel into compact but luxurious spaces without the hefty price tag. Uncompromisingly designed around the needs of guests,

Job Description

YOTEL will never ask you to transfer money or disclose bank log-in details over a phone call or email. Call the 24/7 ScamShield Helpline on 1799 if you are unsure.

Only Singaporean may apply

Main Responsibilities:

• Handles daily maintenance of room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfaction

• Anticipate guest needs through observation and offer prompt, efficient service either personally or through effective communication with other departments

• Coordinates with Security with regards to any criminal act within the Hotel or suspicious guests

• Work with relevant departments on vouchers, billing instructions, rebates, deposits to ensure no bad debts, skippers, untraceable charges and allowances.

• Coordinate and take charge of any emergency while higher Management is not on duty in hotel premises. Supervises and executes required emergency procedures in the events of fire, power failure and other emergency situations

• Ensure that pre-check in procedures are effectively carried out according to standard operating procedures

• Deal with guests’ enquiries, problems and complaints promptly, efficiently and courteously to the satisfaction of guests and interest of the Hotel

• Manages lobby guest flow effectively to ensure that there is no congestion, jumping in to assist where needed.

What is this person like?

• Minimum of four years of Front Office experience with at least two years as a Guest Services Executive role in a high-volume hotel environment preferred.

• Pro-active with a ‘can do’ positive attitude.

• Great attention to detail in everything that they do.

• Sociable and confident with each other and our guests.

• Able to do shift work, 5 days work week

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

Private Advertiser

Job Description

What you'll be doing

1. Manage and lead a team of front-of-house and kitchen staff to deliver a seamless dining experience

2. Develop and implement strategies to improve operational efficiency and profitability

3. Monitor and maintain inventory, ordering supplies as needed

4. Ensure compliance with all health, safety and food hygiene regulations

5. Analyse sales data and customer feedback to identify areas for improvement

What we're looking for

1. Minimum 3-5 years of experience as a Restaurant Manager or in a similar leadership role within the hospitality industry

2. Strong operational and financial management skills, with a proven track record of driving business growth

3. Excellent communication and interpersonal abilities, with the ability to motivate and lead a team

4. Proficient in inventory management, cost control and budget administration

5. Thorough understanding of food safety and health regulations

6. Passion for the hospitality industry and a commitment to providing outstanding customer service

LUXEVOUR PTE. LTD.

Job Description

Kitchen Manager

Employment Type: Full-time

Reports to: Operations Manager / Business Owner

Key Responsibilities

Kitchen Operations & Team Leadership

• Lead, coach and motivate kitchen team to maintain consistent food and service standards

• Supervise daily kitchen operations and make sound decisions during service

• Conduct briefings and manage the team in the absence of the Unit Manager

• Coach, counsel and discipline team members when necessary

______________

Menu Planning & Food Preparation

• Plan and refresh monthly and festive menus based on sales performance, seasonality and food cost

• Work with Manager on menu updates and printed materials

• Cook and guide the kitchen team to prepare dishes according to standard recipes and portions

• Ensure correct production quantities for each meal period to minimise wastage

• Ensure freshness, quality and presentation of all food served

______________

Supplies, Inventory & Cost Control

• Manage ordering of ingredients and supplies to ensure adequate stock without over-ordering

• Check and verify goods received from suppliers

• Monitor food cost, portion control and wastage

• Maintain proper storage, labelling and stock rotation

• Inspect kitchen equipment to ensure safe and proper working condition

______________

Hygiene, Safety & Compliance

• Enforce food hygiene, personal hygiene and workplace safety standards

• Ensure kitchen and work areas are clean, dry and organised at all times

• Prevent food contamination and ensure compliance with regulatory standards

• Ensure safe handling of equipment and ingredients

______________

______________

Administration & Scheduling

• Prepare kitchen rosters and manpower schedules

• Manage attendance, overtime, leave applications and public holiday planning

• Ensure time-in and time-out records are accurate

• Submit staff documents and reports to Hqon time

• Attend meetings and support ad-hoc operational duties when required

______________

Grooming & Professional Standards

• Ensure team members are properly groomed and in clean uniforms

• Enforce appropriate footwear and professional appearance

• Ensure hygiene standards are followed at all times

______________

Requirements

• Experience as a Kitchen Manager, Senior Sous Chef or similar role in café or casual dining

• Strong knowledge of kitchen operations, food costing and inventory control

• Hands-on cooking ability with a practical, business-minded approach

• Good leadership, communication and problem-solving skills

• Knowledge of food hygiene and safety standards in Singapore

1-Group (Singapore)

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

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

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

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

1-Group (Singapore)

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

Job Description

1-Group is seeking a proactive and service-oriented Guest Services Executive to support the Guest Services Centre, serving as the primary point of contact for guest enquiries across multiple dining concepts. The role also encompasses Guest Relations responsibilities, supporting front-of-house coordination to ensure service standards and reservation systems align with 1-Group’s SOPs and local health regulations. In this role, you will work closely with the concierge team and coordinate with kitchen, bar, and service teams to support outlet objectives and ensure smooth daily operations.

Job Responsibilities:

• Welcome and assist guests to ensure a positive and seamless dining experience

• Manage reservations, seating, and booking enquiries accurately

• Serve as the primary point of contact for guest enquiries via phone, WhatsApp, and email

• Provide clear information on menus, operating hours, promotions, and dining policies

• Handle group, corporate, and complex bookings, including pre-payments and special arrangements

• Support service recovery, guest feedback handling, and complaint resolution

• Liaise with kitchen, service, operations, events, sales, and marketing teams for smooth coordination

• Monitor enquiry channels and reservations to meet response time SLAs

• Promote menu highlights and offers to enhance guest engagement

• Maintain accurate guest records and ensure compliance with SOPs, hygiene, safety, brand standards, and PDPA guidelines

Job Requirements:

• 1–2 years of F&B or customer service experience is a plus (fresh grads welcome).

• Strong communication and interpersonal skills.

• Service-oriented with problem-solving abilities.

• Able to work shifts, weekends, and public holidays.

• Team player with a positive and professional attitude.

• Able to work in a fast-paced environment.

AMS GASTRONOMY PTE. LTD.

Job Description

Responsibilities:

• Oversee and manage overall operations of the outlet.
• Ensure the smooth operations of the business by identifying and resolving issues in a timely manner.
• Look for opportunities to expand business
• Plan, schedule for outlet staff (both kitchen and service).
• Perform inventory checks and product ordering.
• Communicate daily and act as liaison between operations staff and management.
• Provide suggestions or develop SOP to improve operation and staff duties.
• Orientation and training of new staffs.
• Addressing staff performance and corrective action plans;
• Supervise cash handling and banking procedures
• Maintain workplace hygiene, safety and procedures.
• Monitor customer satisfaction.
• Any other ad-hoc duties, as assigned

Requirements:

Proven track record and work experience in similar role in F&B industry

Excellent Leadership skills, time-management, communication and negotiation skills

Great attention to details

Be energetic, proactive, self-driven and highly motivated in driving the restaurant operation.

Strong interpersonal skills to interact with the employees, customers and regulatory authorities

IT skills in Word and Excel is preferred.

Al Rahman Restaurant

Job Description

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

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.

HS Eating House Pte. Ltd.

Job Description

Roles & Responsibilities

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).

HAVE FUN CINELEISURE PTE. LTD.

Job Description

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Tiong Bahru Bakery

Tiong Bahru Bakery

Job Description

🔪 WHO YOU ARE
You’ve got fire in your belly and flavour in your fingertips. You’re a natural-born leader who thrives in the heat of service and isn’t afraid to challenge culinary norms. You understand produce, process, and people. Most importantly, you believe food should be both gut-friendly and gut-punching (in the best possible way).

✨ WHAT YOU’LL DO

• Captain the kitchen crew and run day-to-day operations with sharp precision
• Lead menu development with creativity, seasonality, and sustainability in mind
• Collaborate closely with our GM to keep the FOH + BOH magic alive
• Maintain high food safety standards, clean systems, and tighter-than-tight prep
• Inspire and grow your team — because a happy crew makes happy food
• Keep food cost and inventory in check without compromising soul or spice

👀 WHAT WE’RE LOOKING FOR

• Proven experience as Head Chef or a strong Senior Sous ready for the next leap
• Confident with naturally gluten-free cooking or open to mastering it
• Solid foundations in technique, with a love for fermentation, plant-forward cooking, and open-fire elements
• Calm under pressure, clean in process, and generous in leadership
• Passionate about innovation and making magic from scratch

💥 WHAT’S IN IT FOR YOU

• A chance to lead a kitchen where boundaries are meant to be pushed
• Support from a bold, independent hospitality group (Spa Esprit Group)
• Competitive salary package and career progression opportunities
• 5-day work week + split shifts to keep the rhythm sustainable
• A creative space to build a name, a team, and a food story worth telling

Think you’re the one to take our fearless food philosophy to the next level?
Slide into our inbox with your CV. We can’t wait to meet you.

BAGUS CUISINE PTE. LTD.

Job Description

• Create and prepare high-quality dishes
• Develop and implement new menu items
• Manage kitchen operations and staff
• Ensure compliance with sanitation and safety regulations
• Monitor food costs and maintain inventory levels
• Collaborate with suppliers and vendors
• Train and mentor junior kitchen staff
• Maintain a clean and organized kitchen workspace
• Adhere to company policies and procedures
• Provide excellent customer service

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

THE HAPPY TWIG PTE. LTD.

Job Description

Job Description:

As the F&B Shift Operations Manager, you will be required to comes in three shifts and 6 days a week, responsible for overseeing all food and beverage operations during the shifts.

Your primary objective will be to ensure smooth and efficient operations in shifts while maintaining high standards of service quality and guest satisfaction. This role requires strong leadership skills, exceptional attention to detail, and the ability to thrive in a fast-paced environment.

Key Responsibilities:

1. Supervise and coordinate the shift F&B operations, including dining areas, bars, and room service.
2. Manage a team of staff, including servers, bartenders, kitchen staff, and support personnel.
3. Ensure adherence to company policies, procedures, and hygiene standards at all times.
4. Monitor inventory levels and oversee ordering and restocking of F&B supplies as needed.
5. Conduct regular inspections to maintain cleanliness, safety, and organization in all F&B areas.
6. Train and develop staff to deliver exceptional service and uphold brand standards.
7. Prepare and analyze reports on night shift performance, including sales, costs, and customer feedback.

Qualifications:

• Bachelor's degree/ Diploma in Hospitality Management,
• Proven experience in F&B management, with at least 10 years in managerial role.
• Strong leadership abilities and excellent communication skills.
• Ability to work effectively under pressure and make sound decisions in high-stress situations.
• Knowledge of food and beverage service techniques, menu planning, and cost control.
• Familiarity with point-of-sale (POS) systems and other relevant hospitality software.
• Flexibility to work nights, weekends, and holidays as required.

THE HAPPY TWIG PTE. LTD.

Job Description

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

NUVE WAREHOUSE PTE. LTD.

Job Description

Position Summary

The Director of Food & Beverage is responsible for overseeing all food and beverage operations within the hotel, including restaurants, bars, banquets, room service, and culinary operations. This role ensures that all outlets deliver exceptional guest experiences, achieve financial goals, and maintain brand standards. The Director provides strategic leadership, drives profitability, fosters innovation, and leads a team to maintain the highest levels of service and product quality.

Operational Leadership

• Direct and manage all F&B outlets to ensure efficient operations and guest satisfaction.
• Develop and implement service standards, policies, and procedures in alignment with hotel brand requirements.
• Monitor daily operations to ensure consistent quality, hygiene, and safety across all venues.
• Collaborate with the Executive Chef and outlet managers on menu design, pricing, and promotions.

Financial Management

• Develop and manage annual budgets, forecasts, and financial plans for all F&B departments.
• Analyze financial performance and implement strategies to maximize revenue and minimize costs.
• Ensure effective cost control in labor, inventory, and operating supplies.

Team Leadership & Development

• Recruit, train, mentor, and motivate F&B leadership and staff.
• Create a culture of excellence, teamwork, and continuous improvement.
• Conduct regular performance reviews and provide coaching for career growth.

Guest Experience

• Ensure consistent delivery of exceptional service standards.
• Respond to guest feedback and implement corrective actions promptly.
• Maintain a strong presence in F&B outlets to engage with guests and staff.

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 8–10 years of progressive F&B management experience in a luxury or upscale hotel environment.
• Proven experience in budget management, cost control, and revenue optimization.
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of food and beverage trends, operations, and best practices.
• Certification in food safety and sanitation is an advantage.

Marriott International

Job Description

Srisun Express pte ltd

Job Description

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

SM Nisha

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.

FOR THE LOVE OF PRATAS MANUFACTURERS PTE. LTD.

Job Description

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

SRISUN EXPRESS RESTAURANT PTE. LTD.

Job Description

Senior Chef will be required to plan Menus, Organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. Optimising the cooking processes with attention to speed, quality and delivery. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Requirements :

*To cook varieties of North and South Indian traditional dishes.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

· Assist Outlet Manager in ensuring 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 staff

of the restaurant

· Handle any other duties assigned by Outlet Manager

Job Requirements

· Minimum GCE O-Level or ITE qualifications

· Minimum 2 years managerial experience in F&B or relevant 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