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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.

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)

Din Tai Fung

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

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Operations Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers
• Overseas posting/attachment may be required

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

Guzman y Gomez

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

Job Description

Assistant Restaurant Manager

Job Scope

• Responsible for overall efficient and effective management and operation of the restaurant
• Assist Restaurant Manager on daily restaurant operations
• Ensure that all menu items are prepared and delivered in accordance with GYG’s Food Recipe and training guides
• Ensure that GYG speed of service standards are consistently met on shift.
• Maintain a clean and organised restaurant at all times whilst on shift.
• Ensure restaurant compliance with the GYG Food Safety Policy and procedures during the shfit.
• Provide an enjoyable restaurant experience by maintaining a restaurant that is safe, clean and provides customers with an enjoyable ambience whilst running the shift.
• Report on restaurant sales performance for the shift as required by GYG
• Meet cost of goods sold, cost of labour and operating cost targets for the shift set by the management.

Requirements

• Good people management and conflict resolution skills
• Personable and approachable disposition
• Willingness to learn and develop strong competence in various GYG systems
• Provide valuable experience in sales and sales management, inventory management, and marketing coordination
• Face sales and interactions
• Learn proper techniques to problem solving and conflict management
• Coordinate information between operations and head office
• Learn how to deliver and manage superior customer service
• Teach how to effectively communicate, influence and interact with all types of customers, vendors and coworkers
• Provide weekly recruiting status reports to management
• Learn a wide variety of selling related skills including planning and conducting effective sales calls, identifying and exceeding customer needs and sales opportunities, inventory systems knowledge, management
• Learn all aspects of business, culture, and core values

Benefits

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

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

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

Guzman y Gomez

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

Job Description

Job Scope

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

What we’re looking for

We’ll provide you with the support required to get the mechanics right. We’re scouting for attitude, maturity and energy. If what we’re doing strikes a few chords, we’d love to opportunity to find you a place in our team.

• Running a shift at GYG is intense but rewarding, so to ensure you’re successful in the role, you’ll need experience. We appreciate ‘experience’ comes in may shapes and sizes – What we mean specifically is;
• Experience leading a team within a busy, high volume hospitality environment
• Experience delivering exceptional customer service
• Experience in managing restaurant financials (P&L)

Benefits

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

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

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

VZ CAMELOPARDALIS PTE. LTD.

Job Description

Job Title Restaurant Manager

Job Summary

Lead and manage all aspects of daily restaurant operations to deliver exceptional dining experiences, drive operational efficiency, and support business growth. Collaborate with management to implement strategies that enhance service quality, cost control, and team performance.

Responsibilities

• Lead front-of-house and back-of-house teams to consistently deliver high-quality service and food standards aligned with company expectations
• Develop and execute staff scheduling, training programs, and performance management processes to optimize team productivity and engagement
• Resolve customer feedback and complaints promptly to maintain high customer satisfaction and loyalty
• Manage inventory levels, control operational costs, and coordinate supplier orders to ensure efficient resource utilization
• Ensure full compliance with Singapore’s food safety, hygiene, and regulatory requirements to uphold operational integrity
• Collaborate with senior management to design and implement operational and sales improvement initiatives that drive measurable business outcomes
• Prepare detailed operational reports, analyze key performance indicators, and recommend actionable improvements to enhance restaurant performance
• Enforce adherence to company policies and maintain the restaurant’s brand image through consistent operational excellence

Required competencies and certifications

• Availability to work on weekends and public holidays as required by operational needs

Preferred competencies and qualifications

• Bachelor’s degree or higher
• Minimum of 3 years’ experience in restaurant management or related roles within the F&B industry
• Proven ability to independently manage restaurant operations under pressure
• Strong leadership skills with demonstrated experience in team management and effective communication
• Proficiency in cost control, inventory management, and staff scheduling systems
• High sense of responsibility and professional integrity

Salary & Benefits

• Fixed monthly salary: SGD 5,600 – 6,000 (depending on experience)
• Performance bonus for outstanding performers
• Annual leave and sick leave in accordance with Singapore Ministry of Manpower regulations
• On-the-job training and promotion opportunities

XIANG XIANG 1 PTE. LTD.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

Qian Shan

Job Description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 9137 2746, Thank you.

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

NUVE CITY PTE. LTD.

Job Description

Job Description & Requirements

Company Profile
NuVe Group is a collection of curated hotels that provide an iconic lifestyle hospitality for the modern travelers, allowing guests to be a part of the local culture and community

Work Location : Hotels located in the Central and Southern part of Singapore

Department: Hotel Restaurant

Reports To: Director of Food & Beverage

Job Summary

TheAssistant Restaurant Manager overseeing the daily operations of the hotel restaurant to ensure exceptional guest service,efficient operations, and profitability. This role involves supervising staff, maintaining service standards, managing guest relations, and ensuring compliance with hotel policies, hygiene standards, and safety regulations.

Key Responsibilities

Operations & Service

• Assist in managing daily restaurant operations, including opening and closing procedures
• Ensure high standards of food quality, service, and presentation are consistently met
• Monitor guest satisfaction and handle guest complaints professionally and promptly
• Coordinate with kitchen and bar teams to ensure smooth service flow

Staff Supervision & Training

• Supervise, motivate, and support service staff during shifts
• Assist in staff scheduling to ensure adequate coverage
• Train new team members on service standards, menus, and hotel procedures
• Conduct performance feedback and support staff development

Financial & Administrative Duties

• Support inventory control, stock ordering, and supplier coordination
• Assist with cash handling, billing accuracy, and end-of-day reports
• Help achieve sales targets and upselling initiatives

Health, Safety & Compliance

• Ensure compliance with hotel policies, food safety, hygiene, and sanitation standards
• Maintain a clean, safe, and well-organized restaurant environment
• Ensure staff adhere to grooming and uniform standards

Guest Experience & Brand Standards

• Uphold the hotel’s brand image and service culture at all times
• Build positive relationships with regular and VIP guests
• Assist with special events, banquets, and promotions within the hotel

Qualifications & Skills

• Diploma or degree in Hospitality Management or related field preferred
• Minimum 3-4 years of experience in a supervisory role within a hotel or upscale restaurant
• Strong leadership and team-management skills
• Excellent communication and customer service skills
• Good knowledge of food & beverage operations, POS systems, and service standards
• Ability to work flexible hours, including weekends and holidays

NUVE CITY PTE. LTD.

Job Description

Company Profile
NuVe Group is a collection of curated hotels that provide an iconic lifestyle hospitality for the modern travelers, allowing guests to be a part of the local culture and community

Work Location : Hotels located in the Central and Southern part of Singapore

Job Summary

The Assistant Bar Manager overseeing daily bar operations, ensuring exceptional guest service, efficient staff performance, inventory control, and compliance with health and safety regulations. This role combines leadership, operational support, and hands-on service to maintain a high-quality bar experience.

Key Responsibilities

Operations & Service

• Assist in managing day-to-day bar operations and service standards
• Ensure consistent quality of beverages, presentation,and guest experience
• Step in to lead shifts and manage the bar in the Bar Manager’s absence
• Handle guest feedback, concerns, and complaints professionally

Staff Management

• Supervise, motivate, and support bartenders and barsupport staff
• Assist with staff training, onboarding, and performance monitoring
• Help prepare staff schedules and ensure adequate shift coverage
• Promote teamwork and maintain a positive work environment

Inventory & Cost Control

• Assist with inventory counts, ordering, and stock rotation
• Monitor product usage and minimize waste and spoilage
• Support cost-control initiatives and profitability goals

Compliance & Safety

• Ensure compliance with alcohol licensing laws and age-verification policies
• Maintain cleanliness and hygiene standards behind the bar
• Enforce health, safety, and workplace regulations

Administrative Support

• Assist with reporting (sales, inventory, incidents)
• Support promotions, special events, and plan new menu
• Coordinate with management and other departments as needed

Qualifications & Skills

• Previous experience as a bartender or bar supervisor
• Strong knowledge of cocktails, spirits, beer, and wine
• Leadership and team-management skills
• Excellent customer service and communication abilities
• Ability to work evenings, weekends, and holidays

Preferred Requirements

• Experience in a high-volume bar, restaurant, or hospitality venue
• Knowledge of POS systems and inventory software

ESSEN F&B PTE. LTD.

Job Description

Key Responsibilities

• Operational Management: Oversee day-to-day operations, including opening/closing, cleanliness, and ambiance to ensure smooth functioning.
• Customer Service: Address customer inquiries and complaints promptly, ensuring high satisfaction levels.
• Financial & Performance Control: Maximize revenue, manage budgets, control costs, and analyze service quality.
• Inventory & Purchasing: Manage stock levels, conduct inventory checks, and order supplies to prevent shortages or excesses.
• Team Leadership: Recruit, train, schedule, and motivate staff to maintain high service standards.
• Compliance: Ensure compliance with health, safety, and hygiene regulations. 

Candidate Profile

• Experience: Generally requires 2–8 years of experience in food and beverage, culinary, or hospitality management.

HEY ROCKET PTE LTD

Job Description

We are seeking passionate and experienced professionals to join our team in two key leadership roles: Bar Manager and Head Mixologist. Both positions play a critical role in driving guest experience, beverage excellence, operational performance, and industry recognition.

Key Responsibilities

Bar Manager

• Oversee daily Front of House and Heart of House operations, ensuring smooth service flow and operational efficiency.

• Lead guest experience, beverage operations, and overall financial performance of the outlet.

• Drive brand positioning, marketing, and public relations initiatives with the goal of achieving recognition among Asia’s Top 50 Bars.

• Develop and execute long-term strategies to support business growth, profitability, and market positioning.

• Manage budgets, control labor costs, and optimize operational expenses.

• Plan staffing, oversee reservations, and coordinate closely with the culinary team to ensure seamless service.

• Partner with Talent & Culture on recruitment, onboarding, training, and team development.

• Conduct daily briefings and regular departmental meetings to ensure alignment and communication.

• Ensure compliance with service standards, hygiene, and food safety regulations in line with corporate guidelines.

Head Mixologist

• Design, develop, and continuously refine the cocktail menu and beverage program in line with the bar’s concept.

• Present cocktail concepts and beverage programs to the Director of Food & Beverage.

• Conduct market research and trend analysis to enhance product offerings and introduce seasonal menu updates.

• Integrate sustainable practices, ingredients, and equipment into bar operations.

• Establish and maintain relationships with leading bars across Asia and the Middle East, supporting guest shifts and collaborations.

• Prepare bar mise-en-place, operate advanced bar equipment, and maintain efficiency during service.

• Ensure all beverages are produced according to approved recipes, quality standards, and freshness requirements.

• Manage stock requisition, inventory control, replenishment, and waste management.

• Identify upselling opportunities to enhance guest experience and revenue.

• Support floor service, host duties, opening and closing shifts, and inter-outlet collaboration when required.

• Participate in daily line-ups, training sessions, and knowledge-sharing activities.

Qualifications

For Bar Manager

• Minimum 1 year of experience as a Bar Manager and 3 years of experience as a Head Mixologist.

• Experience with Asia’s 50 Best or World’s 50 Best Bars is a must. (Only for Bar Manager application)

• Strong leadership, people management, financial, and marketing knowledge.

For Head Mixologist

• Minimum 3 years of experience as a Head Mixologist.

• Proven experience in high-end, award-recognized bar concepts (Asia / World 50 Best preferred).

💰💰Attractive salary package!!💰💰

Interested applicants please click apply now!

Hey Rocket Pte. Ltd. (EA 21C0816)
Tan Zi Jian (R23116456)

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• 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

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.Recruitment and training of staff.

• Managing staff and providing feedback.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

Requirement

• Minimum 1-3 years of experience in F&B (Assistant Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

To submit your application, please apply online apply@rn-care.com or call +(65)  6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

TEMPER PTE. LTD.

Job Description

Introduction:
We're looking for an Assistant Restaurant Manager for temper. - a vibrant wine club restaurant located within Mondrian Singapore Duxton, offering a refined dining experience that transitions seamlessly into an energetic nightlife atmosphere. With curated wines, live music, and a late-night service model, temper. is a destination for guests who appreciate great food, music, and ambiance.

If you thrive in dynamic, high-energy spaces, have an eye for detail, and a heart for hospitality, this is your chance to take ownership of day-to-day operations and deliver memorable experiences.

Key Responsibilities:

• Run daily restaurant and lounge operations, ensuring seamless service and an exceptional guest experience throughout dinner and live music service
• Manage staff on the floor, including training, scheduling, and hands-on support
• Step in wherever needed on the floor to maintain service standards, assist the team, and ensure smooth operations
• Play an active role in continuous improvement efforts, including SOP refinement and operational efficiency
• Monitor product quality and service consistency, identifying opportunities for enhancement
• Assist in managing P&L, tracking sales, and contributing to operational reports
• Oversee food and beverage cost management, including portioning, inventory, and wastage control
• Maintain high hygiene and safety standards, ensuring compliance with all protocols

Qualifications:

• Minimum 3-4 years of experience running operations in a restaurant, lounge, or similar F&B environment
• Strong exposure to nightlife operations, live music, or entertainment-driven concepts
• Excellent communication and management skills, with a hands-on, practical approach
• Ability to thrive in a fast-paced, late-night hospitality environment
• Strong guest-centric mindset with attention to detail
• Excellent leadership, communication, and people-management skills

Perks:

• Medical Benefits
• Competitive staff discounts across outlets
• Birthday leave to celebrate your special day
• Supportive, team-oriented, and engaging work environment

If you are someone who thrives running operations, managing a busy hospitality environment, and creating memorable experiences for guests, we’d love to meet you!

Ebisu

Job Description

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Les Amis Holdings Pte Ltd

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

Job Description

Job Summary

Provide exceptional dining experiences by leading floor operations and team performance in a Japanese fine dining environment, driving sales targets and operational excellence.

Responsibilities

• Deliver high-quality service that consistently enhances customer dining experiences and satisfaction
• Execute all floor roles including host, server, and cashier to ensure seamless restaurant operations
• Support the manager in achieving restaurant sales targets and key performance indicators, including managing food and labour costs effectively
• Lead team development by training, motivating, and assessing team members to elevate service standards and operational performance
• Model professional conduct in responding to customer and team member feedback to maintain a positive service environment
• Ensure outlet safety, cleanliness, and hygiene standards meet or exceed regulatory and company requirements
• Manage workforce planning including recruitment, training, scheduling, and reporting staffing needs to the restaurant manager
• Demonstrate comprehensive menu knowledge and effectively train team members to communicate menu details clearly to customers

Required competencies and certifications

• Diploma/Advanced/Higher/Graduate Diploma in any field
• Minimum 3 to 5 years of relevant experience in the restaurant industry
• At least 1 year of experience working in a fine dining restaurant

LIMONCELLO PTE LTD

Job Description

Company Overview

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY, #01-19/20 RIVERGATE, SINGAPORE 238256. (FACING MSOCIAL HOTEL FOUR POINTS BY SHERATION, NEAR FORT CANNING MRT)

Job Summary

Coordinate and lead event planning and execution for catering services, driving customer satisfaction and business growth through effective menu design, staff supervision, and operational management.

Responsibilities

• Consult with customers to define event requirements and deliver tailored catering solutions
• Plan and coordinate event logistics including menu selection, facilities, and equipment to ensure seamless execution
• Collaborate with chefs to design menus that align with guest preferences and event themes
• Oversee budgeting processes and drive catering sales initiatives to secure new business opportunities
• Train and supervise catering staff to maintain high service standards and operational efficiency during events
• Manage food preparation and quality control to ensure exceptional food and beverage standards
• Make timely, effective decisions to resolve issues during events, ensuring customer satisfaction and smooth operations
• Utilize MS Office tools to manage event documentation, communication, and reporting

Required competencies and certifications

• Ability to lead and motivate catering staff to deliver excellent service
• Good organisational skills to manage multiple tasks and events
• Good communication skills to interact effectively with customers, staff, and vendors
• Ability to make quick, effective decisions to resolve issues during events
• Proficiency in MS Office

Madura's Restaurant

Madura’s has been established for little over 14years and has expanded over three outlets. With the demand of vegetarian food, we have recently open our third outlet is which completely a vegetarian based restaurant. Located at the heart of serangoon road.

Job Description

Outlet Manager will manage overall operation of individual businesses. He/She will be reporting to Operations/Senior Manager in various aspects of operations including franchise operations and development, product development, outlet promotions, nationwide and local store promotional activities (in conjunction with Group Marketing Department)

• To assist existing franchise outlets on how to increase their sales and

their contribution profit margin.

• To provide service and support to existing outlets

• Maintain good franchise relationships

• Handle customer feedbacks and enquiries

• Perform any other duties as required and directed by the Company

• To Provide adequate training to new staffs to enhance performance of the whole organisation.

• Conducts in-house training to staffs on a monthly basis.

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Position: Restaurant Manager

Location: Singapore

Salary Range: SGD 5,000 - $9,500 per month

Industry: Food & Beverage

Lead the Experience. Elevate the Standard.

We are seeking a passionate and seasoned Restaurant Manager to join our team and be the driving force behind exceptional dining experiences. As the leader on the floor, you will shape the guest journey, inspire your team, and ensure operational excellence across all aspects of the restaurant.

About Us

As part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

What You’ll Be Responsible For

People Leadership

• Recruit, train, mentor, and manage all front-of-house staff

• Conduct performance reviews, coach team members, and drive employee development

• Foster a positive, respectful, and service-driven culture 

Operational Excellence

• Oversee daily floor operations to ensure seamless service and guest satisfaction

• Set and uphold quality, productivity, and cleanliness standards

• Identify areas for improvement and implement actionable solution 

Financial Stewardship

• Develop and manage budgets, forecast sales, and control operational costs

• Monitor labor and food cost efficiency

• Analyze P&L performance and take corrective action as needed 

Guest Experience & Brand Representation

• Ensure every guest has a memorable and delightful experience

• Resolve customer feedback and complaints with professionalism and care

• Collaborate with chefs on menu planning, pricing strategies, and presentation standards

• Maintain ambiance and service flow, from music and lighting to tableware and décor 

Marketing & Community Engagement

• Work with marketing to increase restaurant visibility through campaigns and public relations

• Cultivate relationships with local businesses, event planners, and media contacts

• Promote private dining and event bookings 

Compliance & Safety

• Ensure adherence to food hygiene, workplace safety, and licensing regulations

• Maintain security and emergency preparedness procedures

• Uphold alcohol service laws and POS accuracy 

What We’re Looking For

Experience: 5+ years in a management role within the hospitality industry
Skills: Strong leadership, strategic thinking, operational expertise
Personality: Energetic, driven, detail-oriented, and customer-obsessed
Communication: Excellent interpersonal and team collaboration skills
Mindset: A growth mindset, adaptable to change and passionate about innovation
Flexibility: Willing to work evenings, weekends, and public holidays 

What You’ll Get

• Competitive salary package with performance incentives

• Career progression in a growing restaurant group

• 5-day work week

• Medical benefits, staff meals, and other perks

• A collaborative and vibrant workplace culture 

Apply Now with your updated resume and be part of our exciting journey.

We regret that only shortlisted candidates will be notified. Thank you for your interest!

2A Entertainment PTE. LTD.

Job Description

About the Role

As the Head Sommelier, you will be the custodian of Vanta’s world-class wine program. Your mission is to develop, manage, and execute an exceptional wine and beverage service that elevates the member experience. This role requires a blend of deep wine knowledge, meticulous cellar management, exceptional service delivery, and financial acumen.

Key Responsibilities

• Develop and manage Vanta's extensive wine list, ensuring a diverse and financially viable selection that complements the culinary offerings.

• Oversee all cellar operations, including inventory, ordering, receiving, rotation, and maintaining optimal storage conditions.

• Provide expert wine service and personalized recommendations to members, enriching their dining and social experience.

• Lead the training and development of all Food & Beverage staff in wine knowledge, service standards, and responsible alcohol service.

• Collaborate closely with the Head of Wine and Culinary team on wine pairing events, dinners, and special member experiences.

• Ensure full compliance with all relevant liquor laws, regulations, and club operating procedures.

• Maintain the highest standards of discretion, professionalism, and confidentiality.

Requirements:

Qualifications & Experience

• Sommelier Certification from a recognized body (e.g., Court of Master Sommeliers, WSET) strongly preferred.

• Minimum 3 years of experience in a Sommelier or Wine Director role within a fine dining restaurant, luxury hotel, or private members' club environment.

• Proven track record in cellar management, inventory control, and building a high-quality wine program.

Skills & Attributes

• Deep and current knowledge of global wines, viticulture, key regions, and vintage assessment.

• Exceptional verbal communication and presentation skills, with the ability to educate and engage both novice and connoisseur members.

• Highly polished, poised, and professional demeanor; comfortable engaging with Singapore’s affluent community.

• Strong understanding of luxury branding and the commitment to delivering a world-class customer experience.

• Detail-oriented with strong organizational and inventory management skills.
  

Language Proficiency

• Fluent in English and Mandarin

Why Join Vanta

• Be part of Singapore’s most anticipated members’ club launch in 2026.

• Access to a powerful network of industry leaders, entrepreneurs, and cultural icons.

• Attractive remuneration and performance-based incentives.

• Opportunity for growth within the Jiashuo Group’s expanding hospitality portfolio.
  

How to Apply

Please send your CV and a short personal introduction to vinodhan@vantamembers.com, with the subject line “Application – Membership Curator”. Shortlisted candidates will be invited for an exclusive interview at The MacDonald House.