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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.

TOLIDO ENTERPRISE LLP

Job Description

Job Description

• Lead end-to-end planning, execution and post-event evaluation for corporate, public and private events

• Develop event concepts, timelines, budgets and operational workflows under tight deadlines

• Manage on-site operations, crowd control, logistics, safety compliance and contingency planning

• Negotiate and manage contracts with vendors, suppliers, venues and external stakeholders

• Oversee event budgets, cost control, procurement and financial reconciliation

• Manage, deploy and supervise event crew, part-timers and subcontractors

• Ensure compliance with workplace safety, licensing, risk assessment and regulatory requirements

• Resolve operational issues swiftly during live events and ensure service recovery

• Prepare post-event reports, performance analysis and improvement recommendations, follow up contact with done projects and source for future events with existing clients and also new client profiles.

⸻

Job Requirements

• Minimum 3–5 years relevant experience in event management or operations

• Strong leadership and people-management skills

• Proven ability to handle high-pressure, fast-paced environments

• Excellent planning, coordination and problem-solving abilities

• Strong communication and stakeholder management skills

• Willing to work irregular hours, weekends and public holidays

• Proficient in budgeting, scheduling and operational planning

• Candidates with safety management or event licensing experience preferred

Changi Cove Hotel

About Us

Job Description

Reporting to the F&B Head of Department, or whoever he might delegate to, be part of the supervisory team responsible for the day-to-day activities in hotel banquets, meetings, events, F&B and offsite catering to ensure smooth operations and customer satisfaction in alignment with established SOPs and values of the Hotel. Duties include:

Responsibilities:

• Assist the F&B HOD & Banquet Manager in managing internal and external areas of the sub-units: Meetings & Events Operations, Restaurant & Banquet Services, Offsite Catering.

• Oversee the setting up and running of banquet and meeting spaces for FITs and Group guests at hotel & offsite.

• Responsible for the timely and accurate setup of banquet and meeting spaces according to BEO

• Conduct pre-event Morning Checks and Meet-and-Greet with Organizers.

• Provide AV support during meeting and events.

• Ensure handover between shifts are properly done.

• Coordinate with other departments to ensure smooth execution in banquet, meeting, events, weddings & offsite catering.

• Ensure the team provides satisfactory experience to banquet, meeting, event, weddings & offsite catering guests.

• To assist in ensuring the team provides satisfactory experience when dining at The White Olive or any other F&B service venue at Changi Cove for both corporate and leisure guests.

• Handle and ensure that the needs of meetings, events, weddings and offsite catering are attended to in a timely and professional manner.

• Handle VIP guests at Events, Meetings & Weddings or other F&B service venues at hotel and offsite

• Handle guests’ complaints and queries and ensure that issues are attended promptly and professionally

• Ensure all events and banquet equipment and inventory are sufficient and in good order

• Ensure events and banquet equipment maintenance are checked periodically

• Responsible for the ordering of items related to Events, Meetings and Banquet to ensure smooth operations.

• Monitor and maintain vehicle standards, food quality, service standards, and smooth running of the offsite catering

• Understand and comply with mandatory hygiene standards and requirements.

• Plan & manage manpower schedule and attend to any operational manpower situation.

• Review and evaluate assigned team members’ performance along with the Banquet Manager.

• Conduct training for other F&B Executives and Crew to ensure that a high level of customer service is consistently maintained and exceeds guests’ expectations.

• Assist the F&B HOD & Banquet Manager to review, improve and execute SOPs and service standards.

Requirements:

• Relevant experience in Hotel Industry with offsite catering experience

• Experience in operating and troubleshooting AV systems for banquet and events is an advantage

• Team player and able to work independently

• Able to multitask and thrive in a fast-paced environment

• Willing to work shifts, weekends and public holidays

Private Advertiser

Job Description

The role is responsible for supporting the Head of Event Management in overseeing the end-to-end execution of event projects across various segments. This includes overseeing project planning, budgeting, team coordination, and client servicing to ensure seamless delivery. Additionally, the role drives continuous improvement in project processes and cost control, serving as the central liaison between clients and internal stakeholders.

Project Leadership & Execution

• Lead end-to-end management of multiple event projects simultaneously-across corporate, lifestyle, or community segments.

• Oversee project timelines, budgets, resources, and deliverables to ensure successful execution of each event.

• Working closely with Sales, translating contracted scope into project plans and delegate tasks to internal teams accordingly.

Team & Stakeholder Management

• Assist in managing, mentoring and developing a team of project executives/coordinators, freelancers, and vendors.

• Coordinate closely with creative, production, logistics, and operations teams to align project goals.

• Act as the key point of contact for clients, ensuring clear communication and exceptional service delivery.

Budgeting & Cost Control

• Support the management of event budgets in line with contracted terms, monitoring expenditures and ensuring cost efficiency.

• Identify opportunities for cost savings and negotiate with vendors for competitive pricing.

Process & Quality Management

• Support the implementation and refinement of project management processes, tools, and templates to improve efficiency and scalability.

• Ensure quality control across all project elements - client servicing, vendor coordination, creative output, and on-site execution.

Risk & Contingency Planning

• Assist in identifying potential risks across projects and support the development of contingency plans.

• Ensure all events comply with safety, licensing, and insurance requirements.

Requirements

• Bachelor's degree in Events Management, Business, Marketing, or a related field.

• 5-8 years of project/event management experience, with at least 2 years in a leadership role.

• Proven track record in managing small to large-scale events from start to finish, good to have both B2B and B2C events experience.

• Strong organizational, multitasking, and problem-solving skills.

• Excellent communication, leadership, and client-facing abilities.

• Proficient in project management tools (e.g., Jira).

• Hands-on and flexible mindset suited to a dynamic environment.

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Venue Leader is responsible for creating great customer experiences by running a seamless venue operation.This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and full accountability to achieve commercial results.

Roles and Responsibilities

• Model ideal customer service standards and ensures every team member is committed to doing the same

• Deliver serviced-based training and coaching for Team Members and other venue leaders as required

• Manage all food inventory to maximise sales and profitability

• Drive a high level of product knowledge among the team through training

• Manage and lead all team members through the entire employment lifecycle

• Recruit and onboard new team members as required

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge, and service skills

• Implement performance management plans with underperforming team members as required

• Work with the operations team on venue business planning, including local marketing and Communi-Chi

Private Advertiser

Job Description

Key Responsibilities

Operations & Administration

• Oversee daily restaurant operations including opening and closing procedures, payroll administration, service floor planning, and end-of-day reporting.

• Ensure smooth and efficient front-of-house operations while maintaining optimal service flow and guest experience.

• Perform and manage all back-office POS functions, including employee profiles, menu setup, pricing updates, and system accuracy.

• Plan, execute, and communicate promotions, campaigns, and corporate initiatives clearly and effectively to the team.

Leadership & People Management

• Lead, motivate, and manage the restaurant team by providing clear direction, expectations, and performance standards.

• Build a culture of accountability through regular feedback, coaching, performance reviews, and corrective actions when required.

• Recruit, onboard, train, and develop team members to ensure service excellence and brand consistency.

• Act as a role model on the floor, demonstrating professionalism, composure, and exemplary service standards at all times.

Quality, Service & Brand Standards

• Ensure all food and beverage recipes, preparation methods, and service procedures are executed with precision and consistency.

• Guarantee that all team members are knowledgeable about the brand, menu offerings, ingredients, and service philosophy.

• Maintain the highest standards of product quality, presentation, and guest engagement in line with the brand reputation.

• Ensure all steps of service are executed in strict adherence to company policies and service standards.

Health, Safety & Compliance

• Conduct multiple daily facility walk-throughs to ensure excellence in safety, sanitation, cleanliness, and organisation.

• Address health and safety issues immediately and ensure compliance with all regulatory and company standards.

• Promote safe work practices, identify potential hazards, and document incidents, including initial investigations and root-cause analysis.

Stakeholder & Community Engagement

• Maintain positive and professional relationships with all third-party vendors and partners.

• Participate in community and brand events, supporting the company’s corporate social responsibility and brand presence initiatives.

Requirements & Qualifications

• Minimum 5 years of experience in the F&B industry, with proven experience in a Restaurant Manager or Assistant Restaurant Manager role.

• Strong command of English (spoken and written); additional languages are an advantage.

• Exceptional organisational skills with strong attention to detail.

• Demonstrated leadership ability with a positive, results-driven, and team-oriented mindset.

• Ability to remain calm, professional, and decisive in a fast-paced, high-pressure environment.

• Proficient in restaurant management systems, including POS, reservations, inventory systems, and Microsoft Office / Google Workspace.

• Proven ability to train, coach, and develop teams to consistently meet and exceed service standards.

• Excellent time management, communication, analytical, and problem-solving skills.

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

Manager in Training (Food & Beverage Division)

The Manager in Training (MIT) Programme at Four Seasons is an 18-month accelerated development journey designed for high-potential individuals with the ambition to grow into future hospitality leaders. This immersive programme equips participants with the skills, exposure, and confidence needed to build a successful long-term career in luxury hospitality.

Beyond hands-on operational training, MITs gain meaningful leadership exposure through cross-functional learning, real business projects, and involvement in decision-making processes. Participants develop a deep understanding of service excellence, commercial awareness, and people leadership — all within a world-class luxury environment.

Each MIT is supported by a dedicated mentor and buddy, providing guidance, career coaching, and day-to-day support. Structured feedback and performance conversations throughout the programme ensure continuous growth and clear development milestones.

This programme is ideal for driven individuals who are curious, adaptable, and passionate about creating exceptional guest experiences. By the end of the journey, successful MITs are well-positioned to step into supervisory or entry-level management roles within Four Seasons, equipped with both operational expertise and leadership capability.

What you will do

• You will be exposed to different departments through quick hotel-wide rotations.

• Start in-depth departmental learning by mastering key line position(s), then move into a Supervisor or acting Assistant Manager role to practice management skills.

• To solidify your learning, you will take charge of your management experience and project work with the tools (e.g. Training Syllabus, Manuals and Experience Maps etc.) provided.

What you bring

• Preferably with a degree in Hospitality Management or its equivalent

• Potential to lead and motivate others

• Curiosity and interest in the luxury market

• Go-getter, assertive, creates own opportunities

• Previous experience within Four Seasons  (or a top luxury group) will be an advantage

• Kindly note that due to work visa restrictions, position is open to Singaporeans only

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 role requires flexibility in scheduling, with the ability to work rotating shifts, including weekends and public holidays.

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Bistecca Tuscan Steakhouse - proudly named one of the World's 101 Best Steak Restaurants is seeking a passionate and charismatic Restaurant Manager to join our team, where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
Oversees in the day-to-day leadership and management the restaurant operations.

Oversees the quality of food and service and be main point of contact for all guests satisfaction matters.

Proven ability to effectively run and lead the front of house.

Proactively taking on additional responsibilities where required.

Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.

Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge and service.

Mentors and develops team members to help them reach their full potential.

Ability to operate with flexibility and creativity.

Ability to manage the restaurant with a high level of attention to detail and genuine care.

Possesses passion for Food & Beverages. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.

Reviewing operational challenges to identify issues obstructing performance

Other duties as assigned.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

A supportive personality along with positive attitude

Minimum two (2) years of managerial experience in a casual dining environment

Possesses problem solving, motivating and organization skills

Passion to work in a dynamic environment

A guest-first approach to hospitality

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the Restaurant, the brand and the Company

Strong interpersonal and communication skills

Willing to learn with the can-do attitude

Ability to work well in a team-oriented environment.

Well-groomed and professional disposition

What’s in It for You?
At Bistecca Tuscan Steakhouse, we believe in rewarding your dedication and hard work while fostering a positive and fun environment where you can shine.

Highly competitive salary and benefits package:

Monthly incentives package

Fast track career progression

Group insurance

5 Days work week(Shift work)

Flexibility of work

Employee discount of 50% at our group of restaurants

Staff meals provided

Late night transportation

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

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

Job Description

You Make It Great! Great Start Great Future.

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

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

GRATIFY MANAGEMENT PTE. LTD.

Job Description

Job Description: We are seeking an experienced and motivated Restaurant Manager to join our team. As the Restaurant Manager, you will be responsible for overseeing all aspects of our restaurant's operations, ensuring exceptional customer service, and maximizing profitability.

Responsibilities:

• Manage daily restaurant operations, including staffing, scheduling, and inventory management.
• Ensure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns or complaints promptly.
• Train, supervise, and motivate staff to provide excellent service and achieve performance targets.
• Develop and implement strategies to increase revenue and profitability, such as promotional events and upselling techniques.
• Monitor food and beverage costs and labor expenses to control costs and maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations.
• Maintain cleanliness and organization throughout the restaurant.
• Collaborate with the culinary team to develop and update menus based on customer preferences and seasonal availability.

Qualifications:

• Proven experience as a restaurant manager or similar role, preferably in a fast-paced dining environment.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and prioritize in a high-pressure environment.
• Knowledge of restaurant operations, including food and beverage service, inventory management, and cost control.
• Flexibility to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive salary
• Health insurance
• Dining discounts
• Opportunities for career advancement

If you are passionate about hospitality and have the skills and experience to lead our restaurant team, we'd love to hear from you! Please submit your resume and cover letter detailing your relevant experience and why you are the ideal candidate for this position.

GRATIFY GROUP PTE. LTD.

We are an established, award winning F&B company. Our brands include Seoul Yummy, Pizza Maru and OMOOMO.

Job Description

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Plan work schedule for kitchen employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Requirements

• Minimum 5 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to work in a standing position for long periods of time.
• Complete progressive training program will be provided.
• Candidates with no experience are welcome to apply.

A&W® Restaurants

A&W® Restaurants was founded by Roy Allen who opened his first Root Beer stand in California in 1919. In 1922, Roy Allen partnered with Frank Wright giving the Root Beer the famous A&W® name. Today, we have grown to more than 900 restaurants worldwide.

Job Description

Job Responsibilities:

• Co-manage the restaurant with Restaurant Manager

• Handle operations duties in FOH (hospitality) and BOH (kitchen)

• Coach and Mentor the team

• Manpower & Payroll Analysis

• Staff Training

• Forecasting & Marketing Plan

• Staffing/Planning work schedule

• Supervise Housekeeping & Inventory

Job Requirements:

• Only Singaporeans need to apply

• Able to commerce work immediately or within short notice

• Priority for relevant work experiences in similar capacity under quick casual restaurant/environment

• Ability to work under pressure in a multitask environment

• Posses valid food safety certification

Job Opportunities and Benefits:

• Potential career development/progression

• Opportunity to participate in opening new restaurants

• Staff training engagement

• Staff benefits such staff meal, uniforms, statutory leaves

• Yearly salary review, performance bonus and quarterly incentives

• Festive gifts for family members

• Food Vouchers, Travel Vouchers

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Banquet Manager, the Assistant Banquet Manager is responsible for producing an outstanding guest experience by managing a service team in cooperation with the culinary team. The Assistant Banquet Manager provides courteous, professional, and efficient service in accordance with the outlet, hotel, and Kempinski standards, drives sales and maximizes profit.

OVERALL OBJECTIVES

• Assist in leading the banquet team efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service
• Build close working relationship and effective communications with culinary team and other departments
• Directly oversee the actual set-up and services of contracted functions by giving specific information to servers, by coordinating the timings of event and to ensure success of each function
• Requisite in advance for casual labour to ensure consistency of service
• Assist in checking all function rooms daily to ensure that light, air-con, carpets and fixtures are in good and proper working conditions
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures.

Shin Minori Japanese Restaurant

Job Description

Company Overview / Employee Value Proposition

Shin Minori Japanese Restaurant is a restaurant offering quality Japanese food at affordable prices. Shin Minori Japanese Restaurant sources the freshest food from a wide range of suppliers to recreate the flavors of Japan. Diners can choose from an extensive ala-carte Japanese buffet menu, experiencing 5 star treatments at a very affordable price.

The Restaurant Manager is a senior operational leadership role accountable for full-spectrum restaurant performance. This position requires hands-on leadership, strong commercial acumen, and the ability to consistently deliver operational excellence under pressure in a fast-paced Japanese dining environment.

This role is not administrative or supervisory in nature. It demands active floor presence, decisive leadership, and measurable results across service standards, cost controls, staff discipline, and customer satisfaction.

• Take full ownership of daily restaurant operations, including front-of-house, back-of-house coordination, manpower deployment, and service execution

• Enforce strict service standards, SOP compliance, and discipline across all shifts, including peak hours, weekends, and public holidays

• Lead by example on the floor during high-volume service periods, resolving operational bottlenecks and customer issues in real time

• Maintain uncompromising standards in food quality, hygiene, sanitation, and workplace safety in line with regulatory requirements

• Implement cost control measures across inventory, wastage, manpower efficiency, and procurement, with accountability for P&L-related outcomes

• Conduct regular vendor evaluation, sourcing, and negotiation to ensure consistent supply quality and cost competitiveness

• Prepare accurate daily, weekly, and monthly operational, manpower, and inventory reports for senior management review

• Recruit, train, assess, and develop staff to meet clearly defined performance benchmarks; underperformance must be addressed decisively

• Drive a results-oriented culture focused on accountability, consistency, and continuous improvement

• Proactively identify operational gaps and implement corrective actions without reliance on senior management intervention

• Demonstrated ability to manage high customer volumes without service degradation

• Proven track record in enforcing standards and managing difficult staff or customer situations professionally

• Ability to work extended hours when operationally required, including split shifts and peak periods

• Strong resilience under pressure and willingness to be hands-on rather than delegative

• Clear understanding that this is a performance-driven role with measurable expectations

• Minimum 10 -12 years of relevant experience in full-service F&B operations, with at least 5 years in a managerial or leadership capacity

• Prior experience in Japanese cuisine or Japanese restaurant operations is strongly preferred

• Strong command of operational systems, manpower planning, inventory control, and service workflow design

• Excellent leadership, conflict management, and decision-making skills

• High level of discipline, accountability, and attention to detail

• Comfortable working in a structured, high-expectation environment with minimal supervision

• Results-oriented and operationally grounded

• Mature, firm, and fair leadership style

• High stress tolerance and strong work ethic

• Willingness to be evaluated based on outcomes, not effort

KILLINEY 88 PTE. LTD.

Job Description

Job Description & Requirements

Mama Culture is growing, and we’re looking for a passionate Food & Beverage Manager to lead our vibrant team across our restaurant and rooftop pool. If you love great food, energetic spaces, and creating memorable guest moments, Mama wants to meet you!

What You’ll Do

• Oversee daily F&B operations at our western-style restaurant, bar, and rooftop pool.
• Lead, coach, and inspire our Servers, Bar Team, and Guest Relations staff to deliver warm, authentic Mama hospitality.
• Manage bar operations, including beverage quality, stock control, menu consistency, and bartender performance.
• Elevate the guest experience for high-value customers, VIPs, and regulars.
• Plan, coordinate, and execute parties, private events, and group bookings with flair.
• Ensure all F&B administrative tasks—such as inventory, purchasing, documentation, and revenue tracking—are well organised, accurate, and properly accounted for.
• Maintain high standards of cleanliness, service flow, and operational efficiency.
• Manage scheduling, training, and performance for all front-of-house team members.
• Uphold brand culture and bring Mama’s fun, inclusive spirit to life daily.

Who You Are

• An experienced F&B leader with at least 5 years in supervisory or managerial roles.
• Strong background in restaurant and bar operations, ideally in western or lifestyle dining concepts.
• Confident handling high-value guests and delivering personalised service.
• Skilled in managing events, celebrations, and large group dining experiences.
• A natural coach who builds confident, motivated teams.
• Organized, detail-oriented, and comfortable with F&B administration and reporting.
• Energetic, adaptable, and excited to be part of a lifestyle-driven brand.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

LUREATUS PTE. LTD.

Job Description

Job Summary

Lead and support daily operations at a Japanese sushi/omakase restaurant located at Robertson Quay, driving exceptional guest experiences and operational excellence.

Responsibilities

• Oversee restaurant operations to ensure smooth service delivery and high customer satisfaction
• Manage and motivate the restaurant team to achieve performance goals and maintain service standards
• Coordinate with kitchen and front-of-house staff to optimize workflow and guest experience
• Implement and monitor compliance with health, safety, and hygiene regulations
• Resolve guest issues promptly to uphold the restaurant’s reputation and customer loyalty
• Assist in inventory management and cost control to support profitability
• Collaborate with senior management to contribute to strategic planning and business growth initiatives

SHANG YI CAPITAL PTE. LTD.

Job Description

Job Description & Requirements

SUSHI YUJO - www.sushiyujo.sg *IG* - https://www.instagram.com/sushiyujo.sg/

SHINRAI - www.shinrai.sg *IG* - https://www.instagram.com/shinrai.sg/?hl=en

SAPOTO - www.sapoto.sg *IG* - https://www.instagram.com/sapoto.sg/?hl=en

Join Our Team!

Contact: 8868 8831 (WhatsApp me your Resume and expected PAY)

Positions Available
Assistant Manager - Service Crew: $2,500 - $5,000

Location: Tanjong Pagar / Telok Ayer
Schedule: 6 DAYS/WORK WEEK, SPILT SHIFT 11AM - 230PM & 530PM - 1030PM
Perks & Benefits:

• AWS GUARANTEED
• Staff discounts on food and beverages
• BONUS
• FAST CAREER PROGRESSION
• MEAL ALLOWANCE

As a Restaurant Supervisor, you'll oversee daily operations to ensure smooth service and a memorable dining experience.

Responsibilities:

• Manage daily activities and schedules for our team.
• Monitor inventory and ensure adequate stock of supplies and essentials.
• Maintain top-quality food standards, service, and satisfaction while addressing areas for improvement.
• Supervise food preparation and storage to comply with health and safety regulations.
• Assist and support staff with guest inquiries and requests.
• Respond promptly to guest feedback or complaints, ensuring a high level of satisfaction.
• Deliver superior food and beverage service, exceeding customer expectations.
• Ensure sanitation and safety standards are met.
• Take part in standard service duties.

Our Service Crew ensures an exceptional experience for every guest through excellent service and attention to detail.

Responsibilities:

• Provide smooth and efficient service, ensuring quality standards are met.
• Present menus, recommend dishes and drinks, and answer guest inquiries with a smile.
• Take and serve orders promptly without unnecessary delays.
• Be knowledgeable about the menu and drinks list.
• Restock beverages and guest supplies as needed.
• Clear and reset tables or counters efficiently.
• Ensure glasses and utensils are polished and ready for use.
• Assist with inventory counts and maintain accurate stock records.
• Take part in standard service duties.

What We’re Looking For:

• Candidates with Food Safety and Hygiene Certificates.
• Availability to work on weekends and public holidays.

Only shortlisted candidates will be contacted.

Resorts World at Sentosa Pte Ltd

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

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. RWS has been named "Best Integrated Resort" since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific's travel industry.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities

• Leading a team of 3 to 4 persons in conference servicing, group handling and event management.
• Oversee events and guide the team in executing the appropriate orders and instructions for the events.
• Establish and guide the team on Standard Operating Procedures, Key Performance Indicators, and execution of events in accordance with the strategic directions and/or the prevailing objectives.
• Able to communicate and resolve any deficiencies with the operations team to ensure guest satisfaction.
• Partner Business Units to address areas of improvements in order to solicit returning business.
• Work within budgets to obtain a healthy profit.

Requirements

• Degree in Business, Hotel & Tourism Management, or relevant fields
• Minimum 3-5 years relevant experience in MICE Event Services/Conference Services
• Superior interpersonal and communication skills
• Strong knowledge of the tourism and attractions sales industry with experience in a similar role
• Preferably up-to-date knowledge in Opera PMS and or Delphi Sales & Catering
• Currently leading a team of 3 to 4 persons

SWEET POTATO PROJECT PTE. LTD.

Job Description

AIR CCCC is a premium restaurant and bar located in the tranquil surroundings of Dempsey Hill. We are seeking an experienced and professional Bar Manager to lead our bar operations and deliver a refined, high-quality guest experience in line with luxury hospitality standards.

The Bar Manager will be responsible for overseeing daily bar operations, managing the beverage program, leading the bar team, and ensuring operational excellence, cost control, and compliance with all relevant regulations.

• Oversee day-to-day bar operations, including opening and closing procedures

• Ensure consistent quality, presentation, and service of all beverages

• Deliver a polished, attentive, and personalised guest experience

• Curate and maintain a premium cocktail, wine, spirits, and non-alcoholic beverage menu

• Ensure standardisation of recipes, portion control, and costing

• Recruit, train, supervise, and schedule bar staff

• Lead and develop the team to meet elevated service standards

• Manage inventory, ordering, stock rotation, and wastage control

• Monitor beverage costs and achieve targeted margins

• Maintain strong relationships with suppliers

• Ensure compliance with Singapore liquor licensing regulations, NEA hygiene standards, and workplace safety requirements

• Maintain cleanliness, organisation, and operational discipline at all times

• Prepare reports on sales performance and inventory as required

• Minimum 3–5 years of experience as a Bar Manager or Senior Bartender in an upscale or premium hospitality environment

• Strong knowledge of classic cocktails, fine spirits, wine, and bar operations

• Proven leadership and team management skills

• Strong organisational, inventory, and cost-control capabilities

• Excellent communication and interpersonal skills

• Professional, composed, and guest-focused approach to service

• Willingness to work evenings, weekends, and public holidays

• Bar Operations Management

• Beverage Cost Control

• Inventory Management

• Team Leadership & Training

• Customer Service Excellence

• Knowledge of Food & Beverage Safety Standards

The Fullerton Bay Hotel

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

Job Description

Job scopes:

• Handle the day to day running of the lounge within the overall policies and controls established by the Hotel.
• Ensure that the brand values and standards are delivered and profitability achieved.
• Assist to oversee all of the issues pertaining to the guests' dining experience, such as quality control, staff management, inventory, customer service.
• Assist the Outlet Manager in training the Captains/Junior Captains.

Requirements:

• Minimum 3 years of working experience in the related field is required for this position.
• Candidates who has hospitality experience has an added advantage.
• Able to lead the team.
• Able to work in a fast paced environment.

HH Properties Pte Ltd

Job Description

Company Overview / Employee Value Proposition

Begin. Belong. Become.

Join our Vibrant Team at Aloft Singapore Novena by Marriott International! At Aloft Singapore Novena, we don’t just offer jobs — we create vibrant spaces where Self-Expressers thrive, connect, and feel truly themselves. We are a proud recipient of the prestigious SHRI 17th Singapore HR Awards for our exceptional workplace culture, employee experience and learning development initiatives. Are you ready to begin your purpose, belong to an amazing vibrant team, and become the best version of yourself? We are ready to shape you!

Job Summary

To manage the day-to-day operations of the All Day Dining restaurant, Bar, and lobby lounge in an engaging manner so as to maximize revenues and minimize costs with particular attention to total guest satisfaction, staff motivation and welfare, and Profit and Loss.

Responsibilities

• Lead and oversee daily operations and administrative functions of the All Day Dining Restaurant, Bar, and lobby lounge to ensure operational efficiency and profitability aligned with hotel standards
• Enforce awareness and compliance with all Standard Operating Procedures (SOPs) and property policies and procedures, regularly reviewing and updating operational standards to maintain excellence
• Collaborate with the Hotel Manager to prepare the annual departmental budget following agreed guidelines
• Drive departmental budget achievement by increasing sales revenue and managing costs effectively to maintain profitability
• Forecast business demands accurately to optimize staffing levels and control labor expenses within budgetary limits
• Enhance guest satisfaction by implementing SOPs, conducting continuous training and performance assessments of associates, and utilizing customer feedback channels such as feedback forms, Trip Advisor, Mystery Shopper reports, and audit protocols
• Foster a motivating and productive work environment that encourages associates’ engagement and participation in their professional development
• Partner with the All Day Dining Chef de Cuisine to plan and evaluate outlet promotions, communicating outcomes and issues to the Hotel Manager and Executive Chef for strategic review and action
• Maintain outlet hygiene and safety standards consistently, ensuring all assets and fixtures are kept in pristine condition
• Manage annual budget execution, conduct monthly Profit and Loss reviews, and oversee capital expenditure accountability for the department
• Develop and implement quarterly training plans for subordinate managers and associates in collaboration with the Learning and Development Manager, including conducting daily 15-minute departmental training sessions
• Prepare and manage staff schedules to ensure adequate coverage during operational hours and respond to guest inquiries or concerns within 24 hours with appropriate solutions
• Participate actively in daily Food & Beverage meetings and other relevant meetings as required to align departmental strategies
• Execute supervisory and executive functions by supporting the development and implementation of departmental strategies and policies

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned.

Marriott International

Job Description

XIN YAN F&B PTE. LTD.

Job Description

Job Description & Requirements

We are looking for an experienced and results driven Restaurant Manager to oversee daily restaurant operations and lead our team to deliver exceptional service and performance. The ideal candidate will have strong leadership abilities, solid business acumen, and a passion for hospitality. This role carries heavy responsibility in managing sales performance, staff development, and operational excellence.

- Salary based on sales performance and experience.

- Attractive incentives and performance based bonuses.

Responsibilities:

Oversee and manage the restaurant’s daily operations to ensure smooth and efficient service.

Lead, motivate, and train the team to maintain high standards of service, cleanliness, and customer satisfaction.

Monitor and analyze sales performance, implement strategies to achieve and exceed sales targets.

Address customer feedback professionally and resolve issues promptly.

Maintain strong communication between kitchen, service, and management teams.

Prepare regular reports on sales, expenses, and staff performance for senior management.

Requirements

Minimum with a university degree

Minimum 6 years of management experience in the restaurant or F&B industry.

Proven track record in leading teams and improving sales performance.

Strong organizational and problem solving skills with the ability to work under pressure.

Excellent interpersonal and communication skills.

Knowledge of restaurant management software or POS systems is an advantage.

Willingness to work flexible hours, including weekends and holidays.

SRI BISTARI@WOODLANDS PTE. LTD.

Job Description

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

SRI BISTARI@WOODLANDS PTE. LTD.

Job Description

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Gelato Labo Pte Ltd

Job Description

Job Summary

As Bar Manager, you’ll be the face and force behind the bar. You’ll be responsible for

overseeing daily operations, managing staff, curating the drink program, and ensuring

an exceptional guest experience every night. This is a hands-on leadership role for

someone who thrives in a fast-paced, creative, and collaborative environment.

Responsibilities

Drive business growth through customer engagement, innovative offerings, and

community partnerships

Lead, train, and manage bar staff

Ensure smooth daily operations and high service standards

Oversee inventory, ordering, and supplier relationships

Create and update cocktail menus with seasonal and signature offerings

Monitor quality control, cleanliness, and compliance with health/safety

regulations

Handle scheduling, payroll input, and conflict resolution

Maintain a positive and professional atmosphere for both guests and staff

Collaborate with ownership on promotions, events, and marketing

Qualifications

●

●

2+ years experience in a management role in a bar or hospitality setting

Strong leadership, communication, and organizational skills●

●

●

●

Knowledge of cocktails, spirits, wine, and beer

Passion for hospitality and team development

Experience with POS systems and inventory management

Must be able to work evenings, weekends, and holidays as needed

RAFFLES SENTOSA SINGAPORE

Job Description

JOB SUMMARY

Reporting to the Hotel Manager, the Assistant F&B Manager will assume full responsibility and lead the Outlet Managers to ensure a smooth daily F&B service operation in creating a seamless and delightful dining experiences for the guests,

What you will be DOING:

· Develop the annual business plan and budget for the restaurant, monitor and track the monthly P&L closely to achieve and/or exceed the established business targets.

· Champion and focus on driving revenues and profitability for all the outlets through strategic planning, promotional/festive activities, good costs management.

· Drive the team to achieve monthly upsell program to improve profitability.

· Champion and is responsible to drive high standards of services in all F&B outlets and ensuring all LQA standards are fulfilled.

· Serve as role model and actively work to uphold the Raffles’s brand standards by providing feedback and drive the Outlet Managers to take actions to ensure consistent service delivery.

· Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on service standards, product, pricing strategies, promotion activities, business opportunities, etc. of competitive restaurants and develop new offerings to better serve our guests.

· Engage actively in menu-reengineering with the Cluster Director of Culinary from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.

· Brainstorm with the Cluster Director of Culinary to create and develop new and/or special promotional dishes and keeping up with the latest market trends.

· Brainstorm and maintain good and effective operational communications with the marketing and events team to optimise revenue opportunities.

· Collaborate closely with kitchen teams to ensure smooth and seamless operation and achieving the highest guest dining experience.

· Supervise and ensure all F&B service and kitchen team members work closely together and their activities are in support with one another and not colliding or undermining the others’ interests.

· Co-ordinate all F&B operations and activities to ensure adequate provisions of working equipment, inventory, supplies and guest amenities, etc. for smooth operation of the outlets

· Be on the floor during meal periods and assume full responsibility for the day-to-day operations of the outlets including prompt anticipation and identification as well as speedy and proactive resolutions of operational problems.

· Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.

· Supervise the handling of all VIPs dining reservations and special requirements, etc. and personally greeting them upon arrival.

· Connect actively and establish rapport with guests, especially VIPs and the repeating guests and maintaining good relationship with them.

· Drive guest excellence in all areas, keeping the team focused on the targets; address and resolve pressing issues.

· Ensure all required reports and administrative duties are submitted and completed accurately and timely.

· Lead, manage, supervise and coach the direct reports.

· Conduct performance review for the direct reports.

· Ensure duty roster is planned effectively and productively.

· Conduct daily shift briefing.

· Ensure compliance of all brand/operating standards and/or LQA.

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Degree/Diploma in Hospitality / Tourism or equivalent

· Minimum 5 years of relevant hospitality working experience in a senior managerial appointment

· Strong business acumen, critical thinking and strategic decision-making skills

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Ability to work independently and take initiative

· Creative and resourceful

· Understand the needs of international luxury travellers

· Possess strong local hospitality market knowledge

· Flexible with working days and hours including weekends and public holidays

EBB & FLOW PTE. LTD.

A passion for creating unique experiences.

Job Description

Bar Manager | Pre-Opening

About Ebb & Flow Group
Ebb & Flow Group is all about creating dining experiences that feel thoughtful, creative, and effortless. From our food to our drinks to our spaces, we focus on quality and hospitality, and we love growing teams who care about craft, culture, and making every guest feel welcome.

We’re building our bar team for an exciting new project, and this is a unique opportunity to help shape the bar program from the ground up. You’ll work alongside experienced leaders, have creative input, and help define the standards for service, cocktails, and guest experiences.

• Lead the bar program for the pre-opening, from concept development to execution

• Design, develop, and refine the cocktail and beverage program in collaboration with leadership

• Assist with bar setup, including equipment, glassware, inventory systems, and SOPs

• Recruit, train, and mentor bar and FOH staff on beverage knowledge, service standards, and cocktail techniques

• Collaborate with FOH and management to ensure smooth pre-opening operations and trial services

• Manage inventory planning, ordering, stock rotation, and cost controls

• Stay up to date on cocktail trends, spirits, and beverages to create a fresh, innovative program

• Ensure compliance with all alcohol regulations and company policies

• Previous bar management or leadership experience in a high-quality or upscale environment

• Strong knowledge of cocktails, spirits, wine, and overall beverage trends

• Passion for hospitality, guest experience, and building programs from scratch

• Excellent communication, organization, and teamwork skills

• Experience in managing budget & profit or loss reporting

• Birthday leave! 🎉

• Medical & dental coverage

• Staff discounts across all outlets

• Be part of a brand-new pre-opening team

Join us and be part of an exciting new project from day one. You’ll have creative ownership, hands-on experience, and the chance to build a team and program that delivers unforgettable guest experiences.

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are looking for a Restaurant Manager to support daily operations, ensure smooth service delivery, and maintain high standards of customer service.

This role focuses on front-of-house management, staff supervision, and day-to-day operational execution, working closely with the General Manager.

• Manage daily front-of-house operations and ensure smooth service flow

• Supervise service staff and ensure service standards are met consistently

• Assist with staff scheduling, attendance, and manpower deployment

• Train and guide service staff on service procedures and customer handling

• Monitor customer experience and handle feedback or complaints professionally

• Coordinate with kitchen team to ensure timely and accurate food service

• Ensure cleanliness, hygiene, and safety standards are maintained

• Assist in stock control, ordering, and inventory checks

• Support the General Manager in implementing operational policies

• Minimum 3–5 years of relevant experience in restaurant or bar operations

• Prior supervisory or assistant managerial experience preferred

• Strong communication and interpersonal skills

• Ability to work in a fast-paced service environment

• Willingness to work shifts, weekends, and public holidays

• Customer-focused with a positive and professional attitude

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking a Restaurant General Manager to oversee day-to-day restaurant operations, ensure service excellence, and drive business performance.

This role is responsible for managing front- and back-of-house teams, maintaining operational standards, and supporting the restaurant’s growth while upholding the brand’s concept and service quality.

• Oversee daily restaurant operations, including service, staffing, and facility management

• Lead, supervise, and motivate front-of-house and kitchen teams

• Ensure high standards of customer service and guest satisfaction

• Manage staff scheduling, manpower planning, and performance monitoring

• Control operational costs, including labour, inventory, and wastage

• Monitor sales performance and implement strategies to improve revenue

• Ensure compliance with health, safety, and regulatory requirements

• Handle customer feedback, complaints, and service recovery professionally

• Coordinate with suppliers and manage stock levels

• Work with ownership and management on business planning and improvements

• Minimum 5–8 years of relevant experience in restaurant or bar operations

• Proven experience in a managerial or supervisory role within F&B

• Strong leadership, people management, and communication skills

• Good understanding of restaurant operations, cost control, and service standards

• Ability to work flexible hours, including evenings, weekends, and public holidays

• Customer-focused mindset with strong problem-solving skills

Novel Developments

Job Description

Main Duties and Responsibilities:

Operational

·       Manage daily operations and events.

·       Monitors equipment and inventory levels and takes appropriate action.

·       Handle ordering and inventory control.

·       Handle guest complaints, enquiries and feedback.

·       Establish good rapport with guests, maintain good customer relations, and handle guest feedback promptly and efficiently.

Training / People

·       Training and supervising thejunior team members achieve guest satisfaction, operations efficiency and productivity

·       Conducts briefing in the absence of the managers as required to communicate effectively to the F&B team to ensure that they are kept current on pertinent hotel information and activities

Financial & Administration

·       Prepare reports as required by management.

·       Comply to workplace safety and health regulations and ensure that all stalls are trained in WSH practices.

To carry out any other duties and responsibilities as assigned.

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.

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

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.

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

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

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.

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.

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.

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

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

In this role you will support the Outlet Operations Manager in delivering quality assurance and customer satisfaction. You will be the expert in aligning company objectives by developing operational procedures and training outlet staff for optimising business and financial performance. This involves cross functional collaboration to plan, coordinate and manage outlet activities to achieve business synergy.

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations
• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth
• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards
• Ensure that outlets’ premise is in good working condition
• Update training handbook and standard operating procedures for outlet operations
• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning
• Conduct preliminary performance appraisal and exit interviews
• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary
• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

Requirements

• Good communication and interpersonal skills
• Good team player
• Able to work within deadlines and well-organised
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is more than just a hotel—it’s a vibrant lifestyle hub where creativity, hospitality, and community come together. With locations worldwide, Mama Shelter Singapore is the newest addition, bringing bold design, lively atmosphere, and unforgettable experiences to the heart of the city.

Position: We are seeking a dynamic and passionate Event Manager to join our team. This role is perfect for someone who thrives in a fast-paced environment, loves creating memorable experiences, and has a flair for organization and innovation.

• Plan, coordinate, and execute events (corporate, social, and in-house activations).
• Collaborate with clients to understand their vision and deliver exceptional experiences.
• Collaborate with other section of the hotel to ensure successful events
• Manage budgets, timelines, and vendor relationships.
• Ensure smooth operations from concept to completion.
• Drive creative ideas to enhance Mama Shelter’s unique brand identity through events.
• Report and feedback on areas of improvement.

• Proven experience in event management (hospitality or lifestyle brands preferred).
• Strong organizational and multitasking skills.
• Excellent communication and negotiation abilities.
• Creative mindset with attention to detail.
• Ability to work flexible hours, including evenings and weekends.

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:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

MORE YOGURT PTE. LTD.

Job Description

Responsibilities:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Summary of Responsibilities:

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

• Oversee and coordinate daily Front of the House and Heart of the House operations, ensuring effective delegation and operational efficiency.

• Manage guest service, the beverage program, and overall financial performance.

• Collaborate with mixologists to develop a cocktail menu based on current trends and market research.

• Conduct research to enhance the outlet’s reputation, aiming for inclusion in the top 50 bars in Asia.

• Partner with regional bars to increase the commercial visibility of Antidote.

• Lead marketing and public relations efforts to promote the outlet and support the goal of top industry recognition.

• Design and implement comprehensive training programs to ensure the team remains knowledgeable and competitive.

• Facilitate ongoing training and re-training as needed.

• Develop and execute long-term strategies to advance the outlet's objectives.

• Identify and capitalize on opportunities for expansion or strategic realignment based on market trends.

• Analyze and manage outlet budgets to reduce expenses and enhance profitability.

• Oversee the control of outsourced labor, casual staffing, and overtime in line with budgetary constraints.

• Identify and address potential issues to improve operational efficiency and revenue generation.

• Monitor reservation status and coordinate with the culinary team to ensure seamless service.

• Plan and manage staffing levels to meet business needs and adhere to budgetary guidelines.

• Collaborate with Talent & Culture to recruit and onboard qualified team members.

• Conduct daily briefings and monthly department meetings to ensure clear communication and team alignment.

• Maintain and enforce service standards and procedures.

• Ensure compliance with hygiene and food safety regulations in line with Fairmont and corporate guidelines

Qualifications:

• 1 year in Bar manager role

• Minimum 3 years as Head Mixologist 

• Experience in Asia or World 50 best bar is a must.

• Leadership / People management

• Knowledge in Financial and Marketing Area

• Able to work under pressure and independently

• Service oriented with an eye for details 

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

• Strong problem solving and decision making skills

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

• Can use sensitivity and discretion in supporting guest needs

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

• Leadership skills developed – collaborative, enabling, and entrepreneurial

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

BCH HOTEL SINGAPORE

Job Description

JOB SUMMARY

The Banquet Operations Manager oversees by ensuring that expenses are justifiable. The overall administration and operation of the Banquet Operations to maximize profits enforce quality standards, maintenance of high staff performance and ensures customer satisfaction. Able to lead the team and give a proactive direction for the team with formal development and coaching for Colleagues. 

CANDIDATE PROFILE 

Education and Experience

• Minimum 2 years’ experience in a similar position at similar capacity in an international class hotel or 3 – 4 years relevant working experience as an Assistant Banquet Operation Manager 
• High school diploma in Hotel Management 
   

CORE WORK ACTIVITIES

• Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction
• Ensures high level of service quality and operational details in all events and functions. 
• Approves food / beverage / general requisition in sections appointed
• Assist the Department in the planning of budget / forecast / CAPEX / P&L for the division 
• To ensure that the department is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance 
• Ensures that SFSMS, Hygiene and Food Safety Management Policies, Fire & Life Safety Standard are explained to staff, and are correctly applied 
• Conduct pre-function meetings with scheduled staff and review all information pertinent today’s functions.
• Ensures smooth and effective communication between Banquet and other departments in the hotel

BROTH BEYOND SINGAPORE PTE. LTD.

Job Description

FOH Job Requirement:

1. More than 5 year of management experience in well-known chain food and beverage brands.
2. Familiar with local food and beverage laws and regulations.
3. Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.
4. Outgoing personality with strong communication skills and understanding. Willing to take responsibility at work and able to handle customer complaints with quick adaptability, meticulous thinking and good judgement.
5. Identify with the company’s corporate cultures and values, enjoy sharing and communicating with colleagues at all levels, aim to create a harmonious working atmosphere, and actively propose solutions or improvement suggestions for the team.
6. Capable of building a new team, training new employees and nurturing shift managers.
7. Able to strictly follow the company’s management system for the FOH, and make a fair evaluations and personal improvement plans.
8. Understand the importance of branding and prioritize brand building in decision making.

Job Responsibility:

1. Responsible for daily operation of the restaurant.

2. Provide training to employees and new hires, conduct assessment to ensure and sustain service quality.

3. Ensure that all employees comply with the company’s dress code requirements.

4. Schedule the work shifts for employees.

5. Organise employee’s meetings and activities.

6. Establish and maintain relationship with customers.

7. Ensure that the display and food quality of all products meet the company’s standards.

8. Conduct Four-Color Cards assessments to maintain high quality restaurant operations.

9. Manage examples of excellent performance and amazing cases.

10. Drive revenue and profit by developing and implementing marketing strategies that align with the company’s mission and values.

11. Manage labour and food cost.

12. Maintain food safety, property safety, personal safety, and hygiene safety throughout the restaurant.

13. Lead FOH staff and ensure they receive necessary assistance during their shifts.

14. Keep learning and periodically enhance management and job skills through internal training and job rotations.

15. Recruit new employees and handle resignations and terminations.

16. Responsible for restaurant emergency respond.

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:

• Lead and supervise the team which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters
• Play a pivotal role in making decision on staff termination cases
• Assist the Assistant Restaurant Manager/ Restaurant Manager in carrying out his function of efficiently administering and organizing the restaurant into a profitable center and increasing revenue
• Conduct departmental SOP training for all staff to maintain a consistent best in class service standards and conduct
• Conduct end of probation review for new hires
• In-charge of duty roster, product quality, food cost, staff recruitment.
• Work with Human Resource Department in handling staff grievances and disciplinary issues.
• Attend all meetings and training programs when required.
• Assist in forecasting staff requirements and in scheduling day off, leaves, and overtime requirements
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Involve, prepare pre-service meetings
• Keep the Outlet In-Charge/Manager informed on all items of interest
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Maintain excellent customer service standards and execution of promotions in outlet.
• Undertake any other related task/duty/assignment that may be given by the Assistant Restaurant Manager/ Restaurant Manager

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