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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.

SRI RAKKI PTE. LTD.

Job Description

1. Manage day-to-day restaurant operations, including front-of-house and back-of-house coordination

2. Supervise, train, and schedule service and kitchen staff

3. Supervise, train, and schedule service and kitchen staff

4. Maintain cleanliness, hygiene, and safety standards at all times

5. Develop and implement SOPs for service, cash handling, and staff discipline

6. Prepare operational reports and support management in business planning

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

8. Good understanding of restaurant operations, cost control, and budgeting

9. Good understanding of restaurant operations, cost control, and budgeting

MORE YOGURT PTE. LTD.

Job Description

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

QT Singapore

Job Description

About the role

Assistant Restaurant Manager is responsible for F&B outlet events and activities, accountable for supervising daily operations, energizing day-to-day sales, maintaining quality service standards and cost control, labour costs, and adhering to all governmental regulations. Oversee and be responsible for staff development and training, work alongside the Restaurant Manager/F&B Director to oversee revenue generation and cost control issues.

Job Responsibilities:

• Supervise the F&B Supervisor, F&B Executive, and F&B Host, F&B Hostess team, leading by example in punctuality, grooming, and professional conduct.

• Support efficient restaurant operations by managing costs, maintaining high service and product quality, and driving revenue and profitability.

• Ensure the outlet and surrounding areas are consistently clean, organized, and compliant with opening/closing procedures.

• Act as Manager‑on‑Duty in the F&B Manager’s absence and conduct outlet meetings when required.

• Maintain strong knowledge of hotel products, services, and outlet concepts; assist in employee training and development.

• Understand the department’s monthly P&L and assist in preparing reports, analyses, and performance meeting materials.

• Facilitate communication within the outlet and attend regular meetings with the Culinary Team and other departments to strengthen teamwork.

• Attend required staff meetings, departmental training, and hotel‑initiated programs.

• Operate departmental systems at the assigned competency level.

• Plan daily checklists, station assignments, and oversee workflow based on the roster.

• Perform upselling, recommend alternatives to enhance guest experience, and ensure service consistency.

• Handle guest enquiries and complaints courteously, escalating to the F&B Manager when necessary and ensuring follow‑up is completed.

• Monitor food and service quality, staff grooming, and overall professionalism.

• Support inventory checks, supplier coordination, and updates to the outlet’s operations manual.

• Report disciplinary incidents promptly and undertake additional duties assigned by the F&B Manager.

• Ensure compliance with hotel policies, procedures, and operational standards.

• Adapt to operational changes as directed by hotel management and oversee staff performance regularly.

Qualification: 

•  Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications 

• Valid WSQ Basic Food Hygiene Certificate 

Experience: 

•  2 to 4 years of working experience in a supervisor position in a 4 / 5-star category hotel.   

• Knowledge of religious dietary requirements and Singapore Laws required.  

• Services and kitchen production flow of Ministry of Environment standard required.  

Key Competencies:

• Proficient with computer systems.

• Motivated, committed, and eager to learn.

• Adaptable and quick to respond to changing needs.

• Strong team player supporting shared goals.

• Effective leadership, people management, and training skills.

• Guest‑focused, consistently exceeding service standards.

• Solid knowledge of F&B service, cost and labor control, menu writing, merchandising, maintenance, and basic accounting.

• Strong interpersonal skills and attention to detail.

• Strengths in communication, planning, and people management.

• Broad knowledge of restaurant operations, supervision, service techniques, and guest interaction.

• Skilled in math and percentage calculations.

Rainforest Culinary

Job Description

We are seeking an experienced and dynamic Restaurant Manager to lead our team and ensure the smooth day-to-day operations of our restaurant. The ideal candidate is a hands-on leader with a passion for hospitality, excellent people management skills, and a keen eye for detail.

Key Responsibilities

• Oversee daily restaurant operations, ensuring seamless coordination between Front of House and Back of House teams.
• Supervise, train, and motivate front-of-house crew to deliver exceptional service.
• Ensure high standards of food quality, hygiene, and safety are consistently maintained.
• Handle guest feedback and resolve complaints to ensure customer satisfaction and continuous improvement.
• Manage and familiarise with the POS system (training will be provided).
• Oversee daily sales closing and petty cash reimbursement.
• Plan and manage events to enhance customer engagement and revenue.
• Monitor operational costs, implement cost-control measures, and reduce waste.
• Maintain the restaurant’s brand image and suggest improvements to attract a wider audience.
• Ensure compliance with all sanitation, health, and safety regulations.
• Perform any other ad hoc duties as assigned.

• Minimum 8 years of relevant experience in the F&B industry, with at least 3 years in a managerial role.
• Strong leadership, communication, and interpersonal skills.
• Excellent customer service mindset and a positive, hands-on attitude.
• Resourceful, detail-oriented, and able to work in a fast-paced environment.
• Strong problem-solving skills and a proactive approach to operations.

Others

• Sunday Off
• 3 mins walk from One-North MRT station
• Duty Meals included

PHOENIX OPCO PTE. LTD.

Job Description

Responsibility:

• Responsible for F&B Supervisor, F&B Executive and F&B Host / Hostess.
• Set an example by reporting to duty punctually dressed according to the Hotel’s dress code & grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest
• quality as well as driving high top-line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees follow the
• example.
• Ensure that the place of work and surrounding area is kept clean and always organized.
• Act as a Manager in duty in the absence of the F&B Manager in the outlet.
• Be knowledgeable of all services and products offered by the Hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by F&B Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the F&B Manager.
• Perform upselling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and attend daily/weekly outlet meetings with the Culinary
• Team and foster teamwork to constantly develop the F&B outlets for more success.
• Attend and contribute to necessary staff meetings, departmental training, and Hotel-initiated training scheduled.
• Be knowledgeable to operate the existing system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the F&B Manager to produce outlet-specific reports and analyses for the monthly performance meeting.
• Attend all required training as described by the department.
• Attend daily pre-shift meetings with employees on preparation, guest profile, service, and menu
• served.
• Report incidents that require disciplinary actions immediately to the F&B Manager.
• Coordinate the review of the outlet’s operations manual updates annually as requested by the F&B
• Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the F&B Manager.
• Respond to any changes in the department as dictated by the Hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to F&B Manager ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Assign responsibilities to subordinates by implementing a multi-tasking principle and check their
• performance periodically.

Qualifications:

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.

Experience:

• 2 to 4 years of working experience in a supervisor position in a 4 / 5-star category hotel.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required

KILLINEY 88 PTE. LTD.

Job Description

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

What You’ll Do

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

Who You Are

• An experienced F&B leader with at least 3–5 years in supervisory or managerial roles.
• Strong background in restaurant and bar operations, ideally in western or lifestyle dining concepts.
• Confident handling high-value guests and delivering personalised service.
• Skilled in managing events, celebrations, and large group dining experiences.
• A natural coach who builds confident, motivated teams.
• Organized, detail-oriented, and comfortable with F&B administration and reporting.
• Energetic, adaptable, and excited to be part of a lifestyle-driven brand.

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.

JOINTHIRE SINGAPORE PTE. LTD.

JointHire is a Singapore based recruitment company founded to offer innovative job placement services to employers and job seekers based on our proprietary technology.

Job Description

About Company

A Japanese fine dining restaurant with one star Michelin restaurant reward. The owner brings over 20 years of extraordinary experience across Kyoto, Tokyo, and Singapore to his eponymous 12-seater Sushi Kappo Restaurant.

Job Description

• Create staff schedule to ensure appropriate staffing

• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary

• Address customer needs, comments, and complaints

• Adhere to and enforce employee compliance with health, safety, and sanitation standards

• Report on financial performance, inventory, and personnel

Job Requirements

• At least 2 year of working experience in Japanese restaurant

• Experience in high end restaurant / serving high end customers is an added advantage

• Able to work during weekends or Public Holidays

• Strong interpersonal and communication skills

• Excellent leaderships skills

• Comfortable setting priorities and delegating tasks as needed

Compensation

• Working location: Tanjong Pagar

• Working hour: 10am - 3pm and 5pm - 11.30pm, closed on Sun and Mon

• AWS

• 14 days annual leave

Talent Trader Group Pte Ltd

Our business philosophy stems from our belief that Mid management are vital to all organisations.

Job Description

Responsibilities: 

• Curriculum Design and Development – Work closely with department heads and subject matter experts to develop and update training curricula. Design, review, and improve course materials and lesson plans to ensure alignment with intended learning outcomes. Support the alignment of courses with the national skills framework to obtain accreditation.

• Strategic Planning and Implementation – Prepare and manage accreditation submissions to relevant government bodies and institutions. Assist in rolling out programmes and various learning approaches, such as coaching, job shadowing, e-learning, assessments, and audit activities.

• Processes and Reporting – Oversee end-to-end processes related to partnership and accreditation programmes. Ensure accurate documentation and compliance with organizational policies and accreditation standards. Provide assistance during assessments and audit exercises. Track programme performance, analyse key data and participant feedback, and prepare regular status reports with recommendations for improvement. Review programme effectiveness and refine learning methods where necessary.

• Programme Administration – Administer grant applications, monitor milestones, and ensure programme objectives are achieved. Assess the effectiveness of learning initiatives and provide comprehensive analysis, recommendations, and continuous improvement plans.

• Stakeholder and Relationship Management – Establish and maintain strong working relationships with strategic partners, government agencies, educational institutions, internal teams, and subject matter experts. Support the L&D Director in guiding and managing the L&D team.

Requirements:

• WSQ Diploma in Design and Development of Learning for Performance (DDDLP) or WSQ Diploma in Adult and Continuing Education (DACE) or any related fields.

• Minimum 5 years of working experience as Learning & Development role.

• Excellent communication and presentation skills
  

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Quentin's Bar & Restaurant

Quentin’s Bar & Restaurant explores a semi-fine dining concept, that is traditionally communal, and takes pride in preparing distinctive and piquant dishes with recipes passed down from generations.

Job Description

Manage the daily operations, greet and meet customers and attend to all their needs. Must be service orientated person with pleasant personality. Knowledge of wines is essential and necessary. Able to train and motivate. Administration, purchasing and operational knowledge is required, willing to work hard and a responsible person. Report to the General Manger. Have experience in Catering operations.

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

Guilin Garden Restaurant Pte. Ltd. is seeking an experienced Restaurant Manager to join our dynamic team in the Central and East Region. In this full-time role, you will be responsible for the overall operations and management of our premier dining establishment, ensuring exceptional customer service and driving financial success.

What you'll be doing

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and financial reporting

• Develop and implement strategies to enhance customer satisfaction, increase revenue, and improve operational efficiency

• Lead and motivate a team of servers, hosts, and kitchen staff to deliver outstanding service and dining experiences

• Ensure compliance with all relevant health, safety, and licensing regulations

• Liaise with suppliers, vendors, and other stakeholders to maintain a well-functioning restaurant

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

• Foster a positive and collaborative work environment that promotes employee development and retention

What we're looking for

• Minimum 3-5 years of experience in a restaurant management or similar supervisory role

• Strong leadership, problem-solving, and decision-making skills

• Excellent customer service orientation and the ability to create a welcoming dining experience

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

• Exceptional interpersonal and communication skills to effectively manage a diverse team

• Passion for the hospitality industry and a commitment to delivering exceptional service

What we offer

At Guilin Garden Restaurant Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Generous holiday and care leave
- Opportunities for career advancement and professional development
- Discounted meals and dining privileges
- Team-building and social events to foster a positive company culture

About us

Guilin Garden Restaurant Pte. Ltd. is a premier dining establishment specialising in authentic Chinese, Mala and Korean cuisine. With a reputation for excellence and a focus on providing exceptional customer service, we have established ourselves as a leading player in the Central and East Region's vibrant hospitality industry. Join our team and be a part of our continued success story.

Apply now for this exciting opportunity to become our next Restaurant Manager! EP, WP available

Marriott International

Job Description

1-Group (Singapore)

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

Job Description

Job Description

The Bar Manager is responsible for leading the bar operations at 1-Alfaro, ensuring exceptional beverage quality, memorable guest experiences, and strong operational performance. This role oversees daily bar execution, beverage innovation, team leadership, cost control, and service excellence within a premium rooftop dining and lifestyle environment.

The Bar Manager plays a key role in shaping Alfaro’s bar identity, driving revenue, and maintaining high standards aligned with 1-Group’s service and brand expectations.

a/Bar Operations & Guest Experience

• Oversee day-to-day bar operations to ensure smooth, efficient and high-quality service

• Deliver exceptional guest engagement and personalised bar experience in line with Alfaro’s premium positioning

• Ensure consistency in beverage preparation, presentation, and service standards

• Lead the team during peak and high-volume service periods with hands-on operational presence

• Maintain cleanliness, hygiene, and operational readiness of the bar at all times

b/Beverage Program & Menu Development

• Curate and maintain Alfaro’s cocktail, wine, and beverage offerings aligned with the modern Italian concept

• Introduce seasonal and innovative beverage creations to enhance guest experience and brand identity

• Collaborate with Operations and Marketing teams on beverage promotions, activations, and events

• Ensure consistency, quality, and proper execution of all beverages served

c/Team Leadership & People Management

• Lead, coach and develop the bar team including Assistant Bar Manager, Bartenders and Barbacks

• Drive service culture, professionalism, grooming, and team discipline

• Conduct training on beverage knowledge, upselling, service standards, and SOPs

• Plan manpower deployment and staff scheduling in accordance with operational needs and cost targets

• Support recruitment, onboarding and performance management of bar team members

d/Inventory, Cost & Operational Control

• Manage inventory, ordering and stock levels to ensure operational efficiency

• Conduct regular stock takes and maintain accurate inventory records

• Monitor beverage cost, wastage, and shrinkage to achieve profitability targets

• Ensure proper storage, handling and maintenance of bar equipment and ingredients

e/Compliance & Safety

• Ensure compliance with liquor licensing regulations, responsible alcohol service, and company policies

• Maintain hygiene, sanitation and workplace safety standards

• Ensure proper documentation, stock control and audit readiness

f/Financial Performance & Business Contribution

• Drive bar revenue, beverage sales and guest spend through service and upselling initiatives

• Monitor cost performance and manage expenses within budget

• Support operational reporting and performance tracking

• Contribute to achieving overall outlet profitability and guest satisfaction targets

Key Requirements

• Minimum 3–5 years of Bar Manager / Assistant Bar Manager experience in a premium bar, rooftop, restaurant or hotel environment

• Strong leadership and team management capability in a fast-paced setting

• Solid knowledge of cocktails, spirits, wine and beverage trends

• Experience in inventory management, cost control and bar profitability

• Strong guest engagement and communication skills

• Ability to work evenings, weekends and public holidays

Job Location

• 1 Pasir Panjang Rd, #34-00 Labrador Tower, Singapore 118479

NIKU IKU PTE. LTD.

Job Description

Job Description

• Take charge of daily operational matters and operations flow
• Plan and manage manpower
• Order and manage inventory from suppliers
• Manage customer complaints and ensure good customer service
• Conduct training for new staff
• Enforce good hygiene practices and cleanliness in outlet
• Grill and cook dishes according to company’s standards
• Ensure food preparation is done according to company’s standards.
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

WOK HEY PTE. LTD.

Masters of stir fry ⋅ Lovers of wok hey

Job Description

Company Overview / Employee Value Proposition

Masters of stir fry · Lovers of WOK HEY

Job Summary

Lead daily operations and team management to deliver high-quality stir fry dishes that meet company standards, ensuring operational efficiency, staff development, and customer satisfaction in a dynamic food and beverage environment.

Responsibilities

• Prepare stir fry dishes consistently following company standards to ensure product quality and customer satisfaction
• Oversee daily operational activities to maintain smooth workflow and timely service delivery
• Develop and manage staff duty rosters, assigning tasks to optimize team productivity and coverage
• Monitor and enforce staff adherence to Company Standard Operating Procedures (SOP) to maintain operational compliance
• Conduct comprehensive orientation and training programs for new staff to accelerate onboarding and skill development
• Coordinate inventory ordering and management with suppliers to maintain adequate stock levels and minimize waste
• Implement and uphold hygiene and cleanliness standards to ensure a safe and sanitary work environment
• Address and resolve customer complaints promptly to enhance customer experience and loyalty
• Execute additional duties as assigned by management to support business needs

Required competencies and certifications

• At least 2 to 3 years of relevant food and beverage managerial experience

Preferred competencies and qualifications

• Demonstrated leadership and communication skills to foster teamwork and effective staff management
• Ability to perform effectively in a fast-paced environment, maintaining composure and decision-making quality

OCTAPAS PRIVATE LIMITED

Job Description

Job Summary:

We are looking for a hands-on Restaurant Manager to oversee daily operations, lead staff, and ensure excellent customer service and smooth service flow.

Key Responsibilities:

• Manage day-to-day restaurant operations

• Supervise, train, and schedule staff

• Ensure high standards of service, hygiene, and cleanliness

• Handle customer feedback and resolve issues professionally

• Monitor inventory, ordering, and cost control

• Ensure compliance with licensing and safety regulations

Requirements:

Proven experience in restaurant management

Strong leadership and communication skills

Good knowledge of F&B operations and service standards

Able to work flexible hours, including weekends and holidays
Knowledge on Filipino cuisines

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

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

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

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

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

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

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

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

Job Requirements

• Minimum GCE O-Level or ITE qualifications

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

• Positive attitude with ability to influence and lead a team

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

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

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

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

• Possess WSQ Food & Hygiene Certificate

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

Detailed Duties:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. 

• Manages employees in their daily responsibilities, providing clear, effective direction. 

• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 

• Performs all back office POS functions including employee profile and menu creation. 

• Plans, executes and communicates all promotions and company information effectively and efficiently.

• Conducts facility walk-throughs multiple times per day when on duty to ensure the highest standards of safety, sanitation, cleanliness, and organization are met; addresses all health violations immediately.

• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

• Ensures that all team members are educated on our products and services. 

• Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.

Requirements:

• Min 4 years experience in F&B industry with Degree in Hospitality, Culinary Management, or similar subject preferred.

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.

• Communicates information effectively and efficiently. 

• Excellent organizational skills and attention to detail.

• Possesses a positive, results-oriented, team-player mentality.

• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.

• Knowledge of workplace safety procedures and local Health & Safety Standards.

• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 

• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 

• Strong analytical and problem-solving skills.

REKHI ENTERPRISES PTE. LTD.

Job Description

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration / benefits

• Location: Tampines Mall, Paya Lebar, City Square Mall, Kallang Wave Mall, Sengkang Sport Complex, Hougang01

AZ HR PTE. LTD.

Job Description

Main Responsibilities

1. Team Management & Training

• Lead, schedule, and motivate front-of-house staff.
• Conduct regular training on service standards, product knowledge, and teamwork.
• Build a positive, inclusive, and efficient work culture.

2. Daily Operations Management

• Supervise daily operations to ensure smooth service in reception, ordering, food delivery, and cashiering.
• Coordinate resources effectively during peak periods and handle unexpected situations professionally.
• Manage reservations, seating arrangements.

3. Customer Experience

• Communicate proactively with guests and handle feedback or special requests with professionalism.
• Support brand reputation through positive engagement and service excellence.

4. Coordination & Administration

• Work closely with the kitchen to ensure food quality and service efficiency.
• Manage front-of-house inventory including tableware, linens, and consumables.
• Assist with stocktaking, operational reporting, and other administrative tasks

• At least 3 years of relevant restaurant or front-of-house management experience (experience with Chinese Xiang Cai cuisine is an advantage).
• Strong leadership, communication, and problem-solving skills.
• Able to communicate effectively in English and Mandarin in order to interact with different language speaking customers and counterparties.
• Positive attitude, attention to detail, and ability to lead a team effectively.

AZ HR PTE. LTD.

EA Licence No : 25C2928

ZHANG JIE

Reg No : R25141823

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration/ benefits

• Location: Causeway Point / North Point

CORINTHIANS ASIA INVESTMENT HOLDINGS PTE. LTD.

Job Description

Roles & Responsibilities
- Customer Service
- Prepare tables by setting up cutlery, utensils etc.
- Take accurate food and drinks orders
- Serve food and drink orders
- Deliver checks and collect bill payments
- Provide excellent customer service to guest
- Arrange table settings and maintain a tidy dining area
- Follow all relevant health department regulations
- Area cleaning of front-of-house after service

Requirements:

-Candidate must have at least 1 year of experience in F&B industry.
-Have a great personality and positive attitude.
-Good customer service and interpersonal skills
-Ability to work independently as well as in a team.
-6 working days per week with the ability to work on weekends/public holiday.

TEMPER PTE. LTD.

Job Description

Assistant Restaurant Manager – temper.

Introduction:
temper. is a vibrant wine club restaurant nestled within Mondrian Singapore Duxton, offering a dining experience that gracefully evolves into an energetic nightlife destination. With curated wines, live music, and late-night service, temper. is where guests come for exceptional food, music, and atmosphere.

We are seeking an Assistant Restaurant Manager who thrives in dynamic, high-energy environments, has an eye for detail, and a passion for hospitality. This is your opportunity to take ownership of day-to-day operations, lead a talented team, and deliver unforgettable guest experiences.

Key Responsibilities:

• Lead daily restaurant and lounge operations, ensuring seamless service from dinner through live music and late-night service

• Manage, train, and schedule staff, providing hands-on support to maintain high service standards

• Step in on the floor whenever needed to assist the team and maintain smooth operations

• Contribute to continuous improvement initiatives, including SOP refinement and operational efficiency

• Monitor product quality and service consistency, identifying opportunities to enhance the guest experience

• Support P&L management by tracking sales, contributing to reports, and assisting with operational planning

• Oversee food and beverage cost management, including portion control, inventory oversight, and wastage minimisation

• Ensure strict adherence to hygiene, safety, and compliance standards

Qualifications:

• 3–4 years of experience managing operations in a restaurant, lounge, or similar F&B environment

• Experience in nightlife operations, live music venues, or entertainment-driven concepts is highly preferred

• Strong leadership, communication, and people management skills

• Hands-on, practical approach with the ability to thrive in a fast-paced, late-night environment

• Guest-centric mindset with meticulous attention to detail

Perks & Benefits:

• Comprehensive medical benefits

• Competitive staff discounts across all outlets

• Birthday leave to celebrate your special day

• Supportive, team-oriented, and engaging work environment

If you are passionate about running operations, leading a busy hospitality environment, and creating memorable experiences for guests, we’d love to meet you!

AL MIZAN SPICE HOUSE PTE. LTD.

Job Description

Responsibilities

• 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

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• 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

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

Roles & Responsibilities

We are looking for an Food Outlet Manager who is responsible for the profitability and performance of a food service outlet. Duties include overseeing daily operations, customer service, staff work schedules, cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

· Administer purchasing and receiving procedures

·Analyze service quality and customer satisfaction

·Conduct staff performance assessment process

·Contribute to innovation process within own scope of work in the business unit

·Facilitate compliance with legislative and regulatory requirements

·Foster service innovation

·Identify and establish internal and external stakeholder relationships

·Implement loss/risk prevention

·Lead team to implement change

·Manage and implement business continuity plans

·Manage compliance with food and beverage hygiene policies and procedures

·Manage cost and quality controls

·Manage crisis situations

·Manage food and beverage operations

·Manage guest service

· Manage site/outlet and equipment maintenance

· Manage the customer experience

·Manage training

·Monitor income and expenses

Optimize workforce for service excellence

Qualifications:

· Experience in the same industry is an advantage

· Positive, confident and personable demeanor

·Ability to thrive in a high-pressure environment.

·Creative,innovative thinking.

·Exceptional standards for cleanliness, health, and safety.

WILD CRAFTED PTE. LTD.

Job Description

Job Description:

We are looking for a dedicated and hands-on Outlet Manager with a strong background in F&B operations. You will be responsible for the smooth day-to-day running of the store, ensuring high standards in operations, customer service, and team performance.

Key Responsibilities:

• Oversee daily store operations including opening/closing, staff scheduling, inventory management, ordering, cashiering, and equipment upkeep.
• Manage stock efficiently with a focus on cost control and waste reduction.
• Train and support new hires; manage staff performance and handle employee issues professionally.
• Deliver excellent customer service and resolve customer complaints effectively.
• Ensure strict adherence to food safety and hygiene standards.
• Perform accurate shift handovers, cash handling, and basic financial reporting.
• Remain calm and efficient during peak hours and unexpected situations.

Requirements:

• Minimum 1–2 years of relevant experience in the F&B industry (dessert, coffee, fast food, or ice cream preferred).
• Prior experience in store management or supervisory roles is a strong advantage.
• Familiarity with on-site food preparation (e.g., freshly made ice cream) is preferred.
• Responsible, proactive, and able to lead by example.
• Passionate about ice cream and the F&B industry.
• Holds a valid food handler certificate.
• Willing to work shifts, weekends, and public holidays.

THEVAR PTE. LTD.

Job Description

• Duties as prescribed by the director and the headchef in a diligent fashion
• Training and management of floor staff
• Managing of reservations and event planning
• Ensure impeccable hygiene standard in front of house area
• Ensure the accountability of the beverage
• Ensure the sales margin and cost
• Prior experience with global two to three Michelin-starred restaurant is a must.
• As modern Indian restaurant, must have experience in Asian/European/US Michelin Star Restaurant

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration/ benefits

• Location: Lot1 / West Mall / Fusionpolis / HarbourFront / JEM

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Fat Cow - Japanese Wagyu @ Camden Medical Centre is a Japanese Fine Dinning Restaurant. Join us and be part of our family today ❤️

What you’ll be doing

• Must have relevant work experience in Western / Japanese restaurant as Assistant Restaurant Manager / Restaurant Manager !

Responsibilities:

Business Operations & Sales Growth

• Oversee day-to-day operations of multiple restaurants

• Ensure achievement of target KPIs and drive sales revenue through strategic initiatives

Performance & Staff Management

• Lead and manage a team of Front of House staffs

• Enhance customer service levels and maintain operational standards

• Develop and mentor Managerial staff for career progression and skill enhancement

Cost Management

• Manage controllable costs including outlet overhead and operational expenses

Marketing Collaboration

• Work with the Marketing Department to organise promotional and discount events

Standard Operating Procedures (SOPs)

• Maintain and enforce SOPs for all restaurant operations

Regulatory Compliance

• Ensure compliance with licensing, safety, hygiene, health, cleanliness, and sanitation standards as per legislation and guidelines

Performance Reporting

• Prepare and submit monthly reports on restaurant performance

Ad-Hoc Duties

• Perform any other duties as assigned

Benefits:

• $4000 Sign-on Bonus

• AWS Bonus (Amount to 1 Month Salary)

• Variable Bonus (Amount to 1 Month Salary)

• Incentives

• 5-day work week

• Medical Benefits

• $20 Co Payment for medical

• Company insurance 

• Free Staff Meals

• $100 Dental benefits

• $100 BirthdayVoucher

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits

Due to the lack of work quota, this position is only open for Singaporean. Only Singaporean needs to apply.

Job Requirements:

• Must have relevant work experience in Western / Japanese restaurant as Front of House

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Location: Orchard Blv MRT

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Banquet Operations Manager

Summary of Responsibilities:

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

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation

• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by

• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting base on each BEO’s requirement, instruction and departmental standards

• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs

• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break

• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event

• Monitor the event status and communicate with culinary team

• Plan and control manning to meet business needs and according to budget

• Control outsource labour supply, casual labour and overtime

• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level

• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline

• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended

• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise

• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence

• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved

• Provide necessary training and guidance to F&B team/casual employees and to ensure that the highest possible standards and quality of products and services offering in the premise

• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting

• Drive consistent service and process improvement

• Ensure hygiene and food safety compliance in the premise and related areasInterface the needs/requirements of other departments with the F&B Service : Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary

• Provide a level of Safety & Security for all colleagues

• Develop own knowledge and skills to grow as a business partner and leader.

Qualifications:

• 2 years in F&B management experience with strong background of banquet operation

• Experience in similar size/style of 5* hotel

• Diploma / degree in Hospitality Management

• Leadership / People management

• Good interpersonal and communication skills

• Able to work under pressure and independently

• Good interpersonal skills with ability to communicate with guests and all levels of employees

• 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

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Wyndham Singapore Hotel

Job Description

Job Description & Requirements

Reporting directly to the Director of F&B, you will be responsible for overseeing the day-to-day operations of all food and beverage outlets, ensuring smooth execution within budget parameters. You will drive revenue growth through exceptional customer satisfaction and employee engagement, aligning with the strategic direction set by the Director.

Key Responsibilities:

• Oversee all F&B operations, ensuring they are carried out efficiently and in accordance with budgetary and quality standards.

• Assists in overseeing procurement, and continuously seek improvements in product offerings and service delivery.

• Lead, train, and inspire the F&B team, promoting a culture of lifelong learning, teamwork, and cross-department collaboration.

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

• Supervise and support outlet managers in the effective management of their respective venues.

• Implement a flexible workforce strategy through multi-skilling and multi-tasking to optimize resource deployment across outlets.

• Analyze daily revenue reports, monitor upselling performance, and propose innovative promotions to meet profitability goals.

• Execute marketing initiatives, promotions, and events to attract new patrons and retain regular customers.

• Carry out any additional duties as assigned by the Director of F&B.

Requirements:

• Diploma or Advanced Diploma in F&B Services Management, Hospitality Management, or related fields.

• Minimum of 5 years of relevant experience in the hospitality or F&B industry.

• Strong leadership and interpersonal communication skills.

• Proficient in Microsoft Office and POS systems.

• Possession of an FSMS (Food Safety Management System) certification will be an added advantage.

• Results-driven with a service-oriented mindset.

• We regret to inform that only shortlisted candidates will be contacted.

Wyndham Singapore Hotel

Job Description

Work closely with Sales and Kitchen on Banquet Event Orders

Assist in budget planning and forecast of manpower and cost control

Conduct and enforce all pre-event checks and control

Brief staff on event programme and menus

Provide effective solutions to resolve any operational or service issues

Conduct daily inspection on storage areas for cleanliness, hygiene and working conditions

Assist with restaurant operations as and when required

Performs any other duties as assigned by management.

DOCSG PTE. LTD.

Job Description

Assistant Floor Manager at DOC Singapore

Location: Near Downtown MRT, Shenton Way MRT - Central Business District, Singapore

Position: Assistant Floor Manager

Working Hours:

• 11am - 11pm

• 12-hour shifts with a 2-hour break

Working Days:

• Mondays to Sundays (6 Days Work Week)

About DOC Singapore:
DOC Singapore, a leading Italian restaurant chain in Singapore's CBD, is renowned for its exquisite cuisine and exceptional customer service. We are seeking a dedicated and experienced Floor Manager to enhance our team.

Job Description:
As a Assistant Floor Manager at DOC, your role is crucial in maintaining our high standards of service. Responsibilities include:

• Supervising daily operations to ensure exceptional service and customer satisfaction.

• Leading, training, and managing staff effectively.

• Handling staff scheduling, shift planning, and performance evaluations.

• Collaborating with kitchen staff for seamless service and quality food presentation.

• Addressing customer queries and complaints professionally.

• Ensuring compliance with health and safety regulations.

• Managing inventory and upkeeping the restaurant’s appearance and functionality.

Requirements:

• Experience in a similar role, preferably in a high-volume restaurant.

• Strong leadership, communication, and interpersonal skills.

• Detail-oriented with a commitment to quality and customer satisfaction.

• Flexibility to work varied hours, including weekends and evenings.

• Familiarity with restaurant management software is advantageous.

We Offer:

• Competitive salary and benefits package.

• Professional growth and career development opportunities.

• Supportive and dynamic work environment.

• Staff meal discounts.

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

Reporting to the Director of Food & Beverage, we are seeking a dynamic and experienced Banquet Manager to lead our banquet operations. In this pivotal role, you will be responsible for the banquet department of the hotel and responsible for the seamless planning and execution of events, from intimate executive meetings to grand-scale weddings and corporate galas. You will embody our "Garden-in-a-Hotel" concept, ensuring every event is not only flawlessly delivered but also infused with the distinctive charm and exemplary service standards that define the PARKROYAL COLLECTION brand.

Key Responsibilities

1. Event Planning & Execution:

• Act as the primary point of contact for clients during the event planning phase, working closely with the Sales & Catering team.

• Conduct detailed briefings with clients and prepare comprehensive Banquet Event Orders (BEOs).

• Lead pre-event briefings with kitchen, stewarding, and service teams to ensure full understanding of client expectations and event specifications.

• Oversee the entire event from set-up to breakdown, ensuring impeccable standards of service, timing, and guest satisfaction.

2. Team Leadership & Development:

• Lead, motivate, train, and schedule the banquet service team, including Captains, Servers and Casual Labours.

• Foster a culture of excellence, teamwork, and proactive service.

• Conduct regular performance reviews and identify training needs to enhance team skills.

3. Operational & Financial Management:

• Manage the banquet department's budget, including labor costs, inventory, and equipment.

• Ensure careful control of inventory for china, glassware, silverware, and linen.

• Review and finalize billing with clients, ensuring accuracy and resolving any discrepancies.

• Implement cost-control measures without compromising the quality of guest experience.

4. Quality Assurance & Guest Relations:

• Maintain the highest standards of cleanliness, safety, and hygiene in all banquet areas.

• Personally interact with hosts during events to ensure satisfaction and address any concerns immediately.

• Handle guest feedback professionally and implement corrective actions where necessary.

• Uphold the hotel's sustainability initiatives within banquet operations.

5. Administrative Duties:

• Prepare and analyze banquet reports (e.g., revenue, covers, function sheets).

• Ensure compliance with all hotel policies, procedures, and statutory requirements.

Qualifications & Experience

• Minimum Diploma in Hospitality Management, Business Administration, or a related field.

• At least 3-5 years of experience in banquet operations, with a minimum of 2 years in a supervisory or managerial role within a premium hotel or large-scale event venue.

• Proven track record of successfully managing high-profile and high-volume events.

• In-depth knowledge of food & beverage service, event logistics, and banquet billing procedures.

• Strong financial acumen and computer literacy (MS Office, Opera, Delphi or similar PMS/Catering software).

Personal Attributes & Skills

• Exceptional Leader: Inspirational, decisive, and able to perform under pressure.

• Guest-Centric: Possesses a genuine passion for creating unforgettable guest experiences.

• Detail-Oriented: Meticulous with an eagle eye for details and flawless execution.

• Excellent Communicator: Strong in interpersonal, written, and verbal communication skills. Fluency in English is essential; additional languages are a plus.

• Problem-Solver: Able to think quickly on your feet and provide effective solutions.

• Professional Demeanor: Exudes confidence, poise, and embodies the sophisticated style of the PARKROYAL COLLECTION brand.

Additional Information

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified.

M Hotel Singapore

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

Job Description

The Assistant Director of Food & Beverage supports the overall leadership, operational management, and financial performance of the Food & Beverage division in assuring attentive, friendly, courteous and efficient service in all F&B Outlets while maintaining adherence to budgeted payroll and overhead cost. This role also requires a proactive and hands-on leader capable of managing the F&B department independently when required, while ensuring service excellence, profitability, and brand consistency.

In addition, this position will play a key role in restaurant renovation, reconceptualisation, and repositioning initiatives as well as CAPEX administration and project facilitation, ensuring projects are delivered on time, within budget, and aligned with the hotel’s strategic objectives.

Responsibilities:

·       Oversee the duties carried out on day-to-day basis; provide the inventory required.

·       Provides strategic and operational leadership, guidance, direction, and tactical expertise to all facets of the food & beverage division (i.e., restaurants, banquets, in room dining, administration etc.).

·       Assist in providing oversight of the outlets/banquet food display, merchandising and operations of the outlets and banquet departments as required.

·       Responsible for continually working towards improving F&B outlets and Banquet sales revenues to exceed budget in partnership with the Director of Food & Beverage and F&B associates.

·       Demonstrate the ability to lead the F&B department independently, ensuring smooth operations and effective decision-making in the absence of the Director of F&B.

·       Coordinate closely with other hotel departments to maintain seamless guest experiences and operational efficiency.

·       Ensure high standards of food quality, service delivery, hygiene, and guest satisfaction across all outlets.

·       Coach, mentor and develop F&B outlet managers and supervisors to build a strong and capable team.

·       Responsible for ongoing operations, consistent delivery of service standards and practices, preparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually.

·       Assist in the promotion of hotel facilities and services in order to generate revenue.

·       Support and participate in restaurant renovation and refurbishment projects, from planning through execution.

·       Assist in reconceptualisation and repositioning initiatives to enhance outlet appeal, relevance, and profitability.

·       Assist with CAPEX planning, administration, and tracking for F&B-related projects.

·       Facilitate and coordinate F&B projects, including renovations, new equipment installations, and outlet upgrades.

·       Be present and move throughout all areas of the Hotel to visually monitor and ensure that food & beverage quality and service standards are met. Take corrective action as needed.

·       Maintain a professional working relationship and promote open lines of communication with managers, associates and other departments.

·       Develop and support the development of all associates. Participate in all associate recognition programs and take an active role in serving our community.

·       Responsible for the selection, training and development of key leadership personnel within the departments.

·       Knowledgeable and aware of local competition and industry trends.

·       Promote a service-driven culture focused on guest satisfaction and consistency.

·       Proactively address guest feedback, complaints, and service recovery.

·       Ensure all F&B outlets align with the hotel’s brand identity and positioning.

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

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

Kingdom Delicacies Pte Ltd

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Sang Nila Utang Mala Pte Ltd

Job Description

Location: Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon, Bugis, Lentor (NEW!), Lavender (NEW!)

Working Hours: 10 Hours/Day, 5.5-Day Work Week

Job Description:

• Minimum 2–3 years of proven experience in restaurant management

• Oversee daily operations to ensure smooth workflow

• Optimize team productivity through strategic manpower allocation

• Cultivate a positive, professional work environment that promotes teamwork, open communication, and high employee morale.

• Ensure adherence to health, safety, and cleanliness standards

• Manage inventory effectively, with a focus on budget control.

• Resolve issues promptly and professionally to maintain a consistently positive dining experience.

• Provide clear leadership by setting expectations and leading by example

Requirements:

• Basic proficiency in English and Chinese is preferred to liaise with our diverse team. Candidates comfortable in a Chinese-speaking environment are especially welcome.

• Passionate about delivering exceptional service and creating a welcoming, family-like atmosphere for guests.

• A positive, energetic team player who thrives in a collaborative environment.

• A flexible, proactive multitasker, always ready to assist wherever needed.

• A Food Hygiene Certificate is a plus. Don't have one? Don't worry—we will sponsor your training!

Benefits:

• Competitive Salary Package

• Complimentary Daily Staff Meals (up to 2 meals per day)

• Annual Performance-Based Salary Increment

• Performance Bonus: Awarded twice a year, ranging from 0 to 2 months' salary, based on merit.

• Monthly Bonus: Become eligible after probation for a bonus based on your outlet's SOP adherence and audit scores.

• Career advancement opportunities

Join Us!

• Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to apply@ahothideout.com or contact 8168 8762 (Jolyn)

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

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

Responsibilities:

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

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

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

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

• Handle customer complaints and ensure customer satisfaction.

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

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

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

• Ensure compliance with company policies and procedures.

Private Advertiser

Job Description

About the role

Reporting directly to the Restaurant Manager, this full-time Assistant Restaurant Manager role is responsible for assisting in the day-to-day operations. You will play a key part in ensuring the smooth running of the restaurant and enhancing the dining experience for our customers.

What you'll be doing

1. Oversee and coordinate the daily operations of the restaurant, including supervising and scheduling staff, managing inventory, and ensuring high standards of cleanliness and customer service

2. Assist in the development and implementation of marketing strategies to drive customer traffic and increase sales

3. Monitor and analyse sales data, customer feedback, and operational metrics to identify areas for improvement

4. Liaise with the Restaurant Manager to address any issues or concerns and implement solutions

5. Provide training and support to the restaurant team to develop their skills and knowledge

6. Ensure the restaurant complies with all relevant health, safety, and food hygiene regulations

What we're looking for

1. Minimum 2 years' experience in a similar assistant restaurant manager or supervisory role within the hospitality industry

2. Strong leadership and people management skills, with the ability to motivate and develop a team

3. Excellent customer service orientation and the ability to create a positive dining experience

4. Proficient in inventory management, cost control, and financial reporting

5. Thorough understanding of food safety and health regulations

6. Strong problem-solving and decision-making skills

7. Flexibility to work evenings, weekends, and public holidays as required

What we offer

We offer a competitive salary, opportunities for career advancement, and a range of benefits, including health insurance, annual leave, and discounted meals. We also encourage a healthy work-life balance and provide flexible working arrangements where possible.

About us

We are a leading Chinese restaurant chain, serving up delicious and authentic Cantonese-style hotpot dishes.

To apply, please click Apply now.

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

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

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

Job Description

You Make It Great! Great Start Great Future.

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

As a Assistant Restaurant Manager, you will learn to

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

We are looking for people who have

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

THE ANDHRA CURRY PTE. LTD.

Job Description

The Restaurant Captain is responsible for ensuring exceptional customer service and smooth day-to-day operations within the restaurant. As a key team member, the Captain oversees waitstaff, coordinates with the kitchen, and ensures that customers receive a high-quality dining experience. They manage guest needs, handle reservations, supervise table service, and ensure that the restaurant meets high standards of hospitality and service efficiency.

1. Customer Service & Guest Experience:Welcome and greet guests upon arrival.
   Ensure guests are seated promptly and manage reservations.
   Monitor guest satisfaction and promptly address any issues or special requests.
   Provide recommendations on the menu, including specialties, drinks, and wine pairings.
   
2. Supervision of Staff:Lead and manage a team of waiters and support staff.
   Assign tasks to waitstaff based on sectioning of the restaurant.
   Train new staff members on service standards, table setup, and guest interaction.
   Ensure proper grooming and professional behavior of the team.
   
3. Order Management & Service:Ensure timely service of food and beverages to the guests.
   Coordinate with kitchen staff for special requests or dietary preferences.
   Handle table settings, silverware, and any presentation details.
   Monitor table turnover and ensure that the service flow is efficient.
   
4. Quality Control:Maintain high hygiene and cleanliness standards throughout the dining area.
   Ensure all dishes served are accurate and meet quality standards.
   Handle guest feedback to improve service.
   
5. Coordination & Communication:Liaise with the kitchen and bar to ensure smooth order flow.
   Report any operational issues to the Restaurant Manager.
   Work closely with other departments for event planning or special occasions.
   
6. Inventory and Maintenance:Monitor stock levels of condiments, linens, and other tableware.
   Report any maintenance issues, broken equipment, or shortages.
7. 
   

• Education: High school diploma or equivalent optional ; additional hospitality or food and beverage management training is a plus.
• Experience: Minimum of 2 years of experience as a waiter, preferably with supervisory experience in a restaurant.
• Skills:Strong communication and interpersonal skills.
  Leadership and team management abilities.
  Knowledge of food and beverage service standards.
  Ability to work in a fast-paced environment and handle pressure.

31 VENTURES PTE. LTD.

Job Description

Restaurant Manager

Salary: $4,500 – $6,500 (based on experience)

Our Brands:
SUSHI YUJO – www.sushiyujo.sg | IG: @sushiyujo.sg
SHINRAI – www.shinrai.sg | IG: @shinrai.sg
SAPOTO – www.sapoto.sg | IG: @sapoto.sg

Location: Tanjong Pagar / Telok Ayer
Work Schedule: 5/6-day work week
Split Shift: 11:00am – 2:30pm & 5:30pm – 10:30pm

Contact: 8868 8831
(WhatsApp your resume and expected salary)

Perks & Benefits

• AWS Guaranteed

• Performance Bonus

• Fast Career Progression

• Staff Discounts (Food & Beverage)

• Meal Allowance

• Opportunity to grow with multiple established Japanese dining brands

As a Restaurant Manager, you will be responsible for the overall performance of the outlet, ensuring smooth daily operations, strong team leadership, and consistently high service and food standards. This role suits someone who is hands-on, people-focused, and committed to long-term growth with the company.

• Oversee and manage daily restaurant operations to ensure smooth service flow

• Lead, train, and motivate service teams to deliver excellent guest experiences

• Plan staff scheduling, manpower deployment, and shift coverage

• Ensure food quality, service standards, and hygiene regulations are consistently met

• Monitor inventory levels, ordering, cost control, and wastage management

• Handle guest feedback and resolve issues professionally and promptly

• Work closely with kitchen and management teams to improve operations

• Drive team performance, accountability, and service culture

• Be hands-on during service and support the team when required

• Proven experience as a Restaurant Manager or Assistant Manager in F&B

• Strong leadership, communication, and people management skills

• Good understanding of service operations and cost control

• Food Safety & Hygiene Certification

• Willingness to work weekends and public holidays

• Long-term mindset and commitment to growth

FS CULINARY PTE. LTD.

Job Description

Occupation

Outlet Manager (Food Services)

Job Description & Requirements

• We are a highly dedicated and high functioning team working in a friendly environment.
• We are looking for commited, independent, hardworking and honest staff to grow with us.
• Data entry cash, credit expenses
• Accounts daily, weekly, mthly
• Daily ops able to handle operations
• Work scheduling
• HR interview, employment contract, salary vouchers
• Stock check every week
• Stock order daily
• Cleaning schedule weekly
• Cashier
• Packaging
• Order Taking
• Stall cleanliness
• Food Preparation
• Part of a service team
• Greet & serve patrons in a pleasant way
• Learn about customer service
• Friendly working envirnoment
• Willingly to learn
• Able to work as a team