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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.

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Restaurant Manager, the Bartender is responsible to serve food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

MAIN RESPONSIBILITIES

• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

Copthorne King's 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

• Responsible for exploring new business opportunities with potential clients to host functions at the hotel

• Possess the ability to organise work schedules and develop inter-departmental / Inter-personal communication skills between staff and guests, show initiative, calmness, tactfulness, honesty and flexibility

• Responsible for the development, promotion and sales of conference /MICE /Wedding business on behalf of the hotel

• Build strong rapport and develop a positive working relationship with existing clients for repeat business

• Study, evaluate and propose improvement for sales opportunities

• Responsible for driving and achieving business objectives and goals

• Conduct site inspection with potential clients and provide necessary marketing collaterals and information

• Manage daily and after-sales follow up

• Perform any other duties and responsibilities assigned by Director of Business Development  

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities:

• Manage, oversee daily table-service restaurant operation and ensure compliance to operations standards and procedures.

• Responsible for the scheduling of work and the appropriate allocation of duties to staff.

• Supervise and direct staff to guarantee guest satisfaction in regards to food quality, cleanliness and service.

• Observes quality of food served and ensure that they are of a high standards.

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• Manage and maintain operational records which include inventory, sales and cash reports.

• Ensure consistent high quality of customer service.

• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed.

• Interviews and hires employees, evaluates employees' performance, and resolves minor employee grievances.

• Ensure that the monthly reports are followed up.

• Ensure smooth day to day operations.

Job Requirements: 

• Diploma holder with minimum 7 years of relevant restaurant experience

• Ability to control and manage food service operations

• Considerable knowledge of SFA hygiene and safety requirements for the operating of a restaurant.

• Strong leadership, highly independent, result-oriented and resourceful, with strong planning and organizational skills

• Computer Savvy and proficient in Microsoft Office.

• Able to work on rotating shifts (morning, afternoon and evening) including weekends and public holidays

• Candidate must possess a Food Safety Course (FSC) Level 1 Certificate, having a Level 3 would be an added advantage.

1-Group (Singapore)

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

Job Description

1-Atico Lounge is seeking a proactive Lounge Supervisor to oversee daily lounge operations and ensure exceptional guest experiences. You will supervise front-of-house staff, maintain service standards, and assist in operational management to achieve business objectives.

Job Responsibilities:

• Supervise and support lounge staff during shifts to ensure smooth service and high guest satisfaction.

• Assist in staff training, mentoring, and performance management.

• Monitor and maintain service standards, cleanliness, and operational efficiency within the lounge.

• Handle guest inquiries, feedback, and complaints professionally and promptly.

• Support inventory management, stock control, and ordering of beverages and supplies.

• Ensure compliance with health, safety, and company SOPs.

• Collaborate with management to achieve lounge goals and deliver seamless guest experiences.

Job Requirements:

• Previous experience in lounge, bar, or hospitality supervision.

• Strong leadership, communication, and interpersonal skills.

• Customer-focused with problem-solving abilities.

• Ability to work in a fast-paced environment and manage multiple priorities.

• Knowledge of lounge/bar operations, inventory management, and health & safety standards.

• Professional, approachable, and team oriented.

Job Location:

• 2 Orchard Turn, ION Orchard, #56, #01, Singapore 238801

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Executive Assistant Manager - F&B, your job responsibilities include, but not limited to:-

Responsibilities

• Reviews the work of subordinates to ensure that established procedures and policies are followed.

• Inspects the service area daily to ensure the hygiene of these areas.

• Ensures that all materials and equipment are in compliance with departmental standards.

• Communicates effectively with the kitchen and other key departments.

• Analyses the training needs of the restaurant.

• Develops training programs for staff and trainees together with the training department. Evaluates training results.

• Reviews, coaches and evaluates staff performance and periodically.

• Rewards outstanding performers and take disciplinary action as and when necessary.

• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.

• Ensures the standards, policies and procedures of the hotel are adhered to by the rank and file staff.

• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.

• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.

• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.

• Assists outlet staff as and when required.

• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.

• Completes work orders for maintenance repair and submits to Maintenance.

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

Requirements

• Minimum a Diploma level qualification or equivalent.

• 3 years of F&B experience, preferably in a Restaurant / Cafe setting.

• Experience in the hotel industry is desirable but not essential.

• Able to work on a shift rotation basis.

• Passion for guest satisfaction.

• Able to commence work within short notice would be advantageous.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

Position Statement 

The Assistant Outlet Manager at Osteria Mozza leads strategic operations and enhance guest experiences, with knowledge on wine at our celebrity chef specialty restaurant. Working closely with the Outlet General Manager/ Assistant General Manager, you will lead the team, drive revenue, ensure service standards, and elevate our wine program.

What will I be doing? 

As the Assistant Outlet Manager, Osteria Mozza , you will be responsible for performing the following tasks to the highest standards:

• Contribute to the strategic management of the restaurant, working closely with the Outlet General Manager and Assistant General Manager.
• Identify and maximize revenue opportunities, focusing on upselling and suggestive selling.
• Monitor and manage operational resources, ensuring efficiency and cost-effectiveness.
• Coordinate with Engineering and Housekeeping to maintain cleanliness and functionality of the restaurant.
• Assist in suggesting marketing initiatives to promote the restaurant.
• Ensure adequate stock levels, and oversee ordering of operating supplies and equipment.
• Understand and contribute to the hotel's overall goals, aligning departmental objectives accordingly.
• Maintain a high customer service focus, leading by example and fostering a guest-centric environment.
• Train and develop team members on service standards, wine knowledge, and upselling techniques.
• Prepare rosters, leave plans, and delegating of duties effectively, ensuring optimal staffing levels to meet business needs.
• Actively seek and address guest and team member feedback, implementing improvements as needed.
• Provide wine recommendations to guests, enhancing their dining experience.
• Develop and implement wine pairing suggestions for new menu items, considering financial budgets and beverage costs.
• Organize and manage the wine cellar, ensuring proper storage, inventory control, and label maintenance.
• Work closely with cost control to manage wine pricing, stock takes, and POS setup.
• Stay informed of the latest wine trends and market developments, updating the wine list accordingly.

What are we looking for?

An Assistant Outlet Manager, Osteria Mozza in Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2 to 4 years manager position in celebrity chef, Michelin star restaurant operated in 5-star establishment or equivalent.
• Familiar with seven rooms reservation systems.
• Possess a valid food hygiene certificate.
• Upkeep with the fast-moving F&B trend in the market.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Strong leadership, people management and training skills.
• Guest oriented and able to confidently build and exceed service standards.
• Able to work under pressure and deal with stressful situations during busy periods.
• Outgoing personality and willing to work for long hours.
• Strong knowledge on Italian wines, and a broad understanding of international wines. 

 What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The Capitol Kempinski Hotel Singapore

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

Job Description

NUVE CITY PTE. LTD.

Job Description

Department: Food & Beverage (Group Operations)

Reports To : Chief Executive Officer

Location: Corporate Management Office(Strategic oversight across 3 hotels and 5 food & beverage outlets)

Position Summary

The Group Director of Food & Beverage is a senior executive role responsible for providing group-wide strategic leadership, governance, and financial oversight across all food and beverage operations within the hotel group.

The role focuses on strategy formulation, performance management, brand governance and leadership of senior management teams, ensuring sustainable growth, profitability, and consistency of service standards across multiple properties.

This position does not involve day-to-day outlet operations and operates at a group and executive management level.

Key Responsibilities

Group Strategy & Governance

• Define and implement group-wide food and beverage strategy, operating frameworks and performance standards across all hotels and outlets.
• Establish governance structures, KPIs, and reporting mechanisms to ensure operational consistency and accountability.
• Lead long-term planning for concept development, brand positioning and innovation across the group’s F&B portfolio.
• Advise executive leadership on investment, optimisation and expansion strategies for food and beverage operations.

Financial & Commercial Oversight

• Hold group-level P&L accountability for all food and beverage operations.
• Approve annual budgets, forecasts and financial plans across F&B divisions.
• Drive revenue optimisation, cost efficiency and margin improvement at a strategic level.
• Oversee group procurement strategies, vendor frameworks and cost-control policies.

Leadership & Organisation Development

• Lead, mentor, and develop senior F&B leadership roles, including local Operations Managers, Executive Chefs and F&B Managers.
• Establish succession planning and leadership development frameworks to strengthen the local PMET pipeline.
• Set performance objectives and review outcomes at management level, ensuring alignment with group strategy.
• Promote best practices in leadership, compliance and organisational excellence across properties.

Brand, Quality & Compliance Governance

• Define and enforce group-wide standards for service quality, food safety, hygiene and regulatory compliance.
• Oversee audits and performance reviews to ensure adherence to brand and legal requirements.
• Ensure consistency of guest experience and brand integrity across all F&B concepts and hotels.

Stakeholder & Cross-Functional Collaboration

• Partner with Sales, Marketing, Finance, and Human Resources leadership on integrated business initiatives.
• Represent the food and beverage function at executive management meetings.
• Support high-level guest engagement, brand partnerships and strategic marketing initiatives where required.

Qualifications & Experience

• Extensive senior leadership experience in multi-outletor multi-property food and beverage operations, preferably within hotel or hospitality groups.
• Proven track record in strategic leadership, financial governance and performance optimisation.
• Demonstrated experience managing senior management teams rather than frontline operations.
• Strong commercial acumen with experience overseeing budgets, forecasts, and profitability at group level.
• Formal academic qualifications are an advantage but not mandatory for candidates with substantial executive-level experience.
• Professional food safety or operational certifications are an advantage.

GOOD CHEER (SG) PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and hands-on Restaurant & Bar Manager to oversee daily operations, ensure exceptional guest experiences, and lead our front-of-house and bar teams. The ideal candidate is a strong leader with a passion for hospitality, operational excellence, and team development.

Key Responsibilities

Operations Management

Oversee daily restaurant and bar operations to ensure smooth service and high standards

Maintain compliance with health, safety, and sanitation regulations

Manage opening and closing procedures

Ensure quality control of food, beverages, and overall guest experience

Staff Leadership & Scheduling

Recruit, train, supervise, and motivate FOH and bar staff

Create and manage staff schedules to meet business needs

Conduct performance evaluations and provide ongoing coaching

Foster a positive, professional, and team-oriented work environment

Guest Experience

Ensure exceptional customer service at all times

Handle guest feedback, complaints, and special requests professionally

Build relationships with regular guests and promote a welcoming atmosphere

Bar & Beverage Management

Oversee bar operations, including drink quality and presentation

Manage beverage menus, pricing, and promotions

Ensure responsible alcohol service and compliance with local regulations

Inventory & Cost Control

Manage inventory, ordering, and vendor relationships

Monitor food and beverage costs, labor costs, and waste

Analyze sales reports and implement strategies to improve profitability

Financial & Administrative Duties

Track daily sales, cash handling, and deposits

Assist with budgeting, forecasting, and reporting

Support marketing initiatives, events, and promotions

Qualifications & Skills

Proven experience as a Restaurant Manager, Bar Manager, or similar role

Strong knowledge of restaurant and bar operations

Excellent leadership, communication, and problem-solving skills

Ability to work flexible hours, including nights, weekends, and holidays

Experience with POS systems and basic financial reporting

Knowledge of food safety, liquor laws, and health regulations

Passion for hospitality and delivering outstanding service

Preferred Qualifications

Degree or certification in Hospitality Management (a plus)

Experience managing high-volume restaurants or bars

Wine, cocktail, or beverage program knowledge

What We Offer

Competitive salary + performance-based incentives

Opportunities for growth and advancement

Supportive and dynamic work environment

Staff meals and other perks (if applicable)

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

R & L MANPOWER SERVICES PTE LTD

We Turn Your Dreams Into Reality

Job Description

Job Description:

Oversee and manage the efficient running and profitability of the outlet in line with the branch standards, while meeting the employee, company’s and customers’ expectations.

Assist the manager to supervise the effective control of food & beverages, inventory and labour cost to ensure that the operational expenditures stay within the budget.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Stir fry dishes as and when required.

Job Requirements:

At least 5 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Self-discipline and self-motivated and enjoys interacting with people and serving customers.

Long standing during the working hour is required.

LUME CAPITAL PTE. LTD.

Job Description

• Achieve revenue targets and ensure the profitability of the outlet. 
• Promote positive guest relations at all times, maintaining high standards of service excellence. 
• Oversee daily operations, including opening, operating, and closing procedures. 
• Ensure dining and service areas comply with all health, safety, and hygiene regulations and are clean, functional, and visually appealing. 
• Adhere strictly to Food & Beverage Safety and Hygiene policies and procedures. 
• Maintain menu boards and beverage lists, ensuring adequate quantities are available at all times. 
• Assist in resolving payment discrepancies and ensure all cashiering and billing procedures comply with accounting and internal control standards. 
• Monitor staff performance across all service phases and job functions, providing coaching, guidance, and corrective action where necessary. 
• Conduct daily staff briefings and keep the Restaurant Operations Manager / General Manager informed of operational updates and issues. 
• Ensure accurate and consistent inventory management for food, beverages, and operating supplies. 
• Establish and monitor par levels for supplies, liquor, beer, wine, and equipment; prepare requisitions based on forecasted business needs. 
• Conduct interviews and participate in the selection of Front of House staff as required. 
• Analyse operational data, evaluate results, and implement effective solutions to operational challenges. 
• Actively participate in initiatives to improve service quality, operational efficiency, and guest satisfaction. 
• Maintain and enhance staff training systems to ensure employees are well-equipped with the skills and knowledge to perform effectively. 

Social Room Concepts

Job Description

• Achieve revenue targets and ensure the profitability of the outlet. 
  Promote positive guest relations at all times, maintaining high standards of service excellence. 
• Oversee daily operations, including opening, operating, and closing procedures. 
• Ensure dining and service areas comply with all health, safety, and hygiene regulations and are clean, functional, and visually appealing. 
• Adhere strictly to Food & Beverage Safety and Hygiene policies and procedures. 
• Maintain menu boards and beverage lists, ensuring adequate quantities are available at all times. 
• Assist in resolving payment discrepancies and ensure all cashiering and billing procedures comply with accounting and internal control standards. 
• Monitor staff performance across all service phases and job functions, providing coaching, guidance, and corrective action where necessary. 
• Conduct daily staff briefings and keep the Restaurant Operations Manager / General Manager informed of operational updates and issues. 
• Ensure accurate and consistent inventory management for food, beverages, and operating supplies. 
• Establish and monitor par levels for supplies, liquor, beer, wine, and equipment; prepare requisitions based on forecasted business needs. 
• Conduct interviews and participate in the selection of Front of House staff as required. 
• Analyse operational data, evaluate results, and implement effective solutions to operational challenges. 
• Actively participate in initiatives to improve service quality, operational efficiency, and guest satisfaction. 
• Maintain and enhance staff training systems to ensure employees are well-equipped with the skills and knowledge to perform effectively. 

Tipsy Bird

Job Description

• Achieve revenue targets and ensure profitability for each outlet.
• Promote positive guest relations at all times, maintaining a high standard of service.
• Oversee daily operations, including opening, running, and closing procedures.
• Ensure dining areas comply with health regulations and are clean, functional, and visually appealing.
• Adhere to Food & Beverage Safety and Hygiene policies and procedures.
• Maintain menu boards and beverage lists; ensure specified quantities of menus are available.
• Assist with expediting problem payments and ensure all cashiering procedures comply with accounting standards.
• Monitor staff performance across all service phases and job functions; provide coaching as needed.
• Conduct daily briefings and keep the Restaurant Operations Manager/General Manager informed on relevant updates.
• Ensure accurate and consistent inventory management for food, beverages, and supplies.
• Establish par levels for supplies, liquor, beer, wine, and equipment; prepare requisitions to meet anticipated business needs.
• Conduct interviews for potential Front of House hires as required.
• Analyse information, evaluate results, and implement solutions to operational challenges.
• Actively participate in initiatives to improve service quality and operational efficiency.
• Maintain and enhance staff training systems to ensure employees have the skills and framework to perform effectively.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

SUMMARY

Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned. Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively. The RGM will work with your team to develop strategies that reduce costs and increase sales within the company. The RGM will ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management. Being a people-driven organization, this includes the deployment, development and performance management of employees.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

Financial

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.
• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

On-Premise & Inventory

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas. Ensure compliance with operational standards, Management directives, local laws and ordinances.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.
• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets/ inventory.
• Manage and achieve efficient and effective shifts by personally leading the team during lunch/ dinner operations.
• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.
• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
• Investigate and resolve feedback or complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues in accordance with Management directive.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; work with HR to create a hiring process for employees that ensures qualified people are selected, trained and retained through top recruiting practices.
• Ensure orientation of new employees, on-going staff appraisals and on-job-training are conducted and managed.
• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.
• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.
• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals. Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

QUALIFICATIONS

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
• Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.
• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

PERSONAL REQUIREMENTS

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.
• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.
• Pleasant, polite & respectful with great interpersonal skills.
• Ability to motivate employees to work as a team.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Able to multi-task with high threshold for new tasks and responsibilities.
• Able to meet timelines and datelines.

ACCOUNTABILITIES

• Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Management directive.
• Performs other duties and responsibilities as required or requested.

SUPERVISION SCOPE

• 12 to 14+ employees per shift

WORKING CONDITIONS

• Hours will closely mirror operational hours and the Restaurant General Manager is expected to lead in person, restaurant shifts whenever possible.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Thank you for your interest in our company, please email your resume to fabian@fkdunamis.com, and we will reach out to you if your application is found suitable.

The Fullerton Bay Hotel

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

Job Description

• Building and maintaining a strong and efficient team.
• Create loyal and trustworthy staff that takes pride in their work, providing the highest possible level of service.
• Operate the department with positive financial results.
• Supervising and overseeing the administration of the outlet. Ensure a smooth and efficient operation of restaurant.
• Evaluate the operations and procedures and suggest improvements to the F&B Office. Assign responsibilities to subordinates.
• Supervise, oversee, and assist subordinates during busy periods in service. Demonstrate thorough knowledge on products, menus, and equipment. Liaise with kitchen, bar, and other department on daily operations.
• Hold and attend monthly departmental meetings including the general staff and side duties meetings.
• Attend daily F&B briefings and Managers Meeting.
• Adhere to all house rules, regulations and hotel policies. Update the notice board.
• Schedule staff annual leave, off days/PH and training.
• Anticipate the volume of business, taking into consideration the occupancy of the hotel, the holidays, the weather, the activities in the hotel, and the community in general.
• Prepare the weekly roster.
• Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues, and others as deem appropriate.
• Analyze monthly revenue and cost reports.
• Prepare a realistic annual budget.
• Analyze monthly F&B, statements to ascertain that all costs are in line.
• Monitor & control the operating budget including revenues, labor costs and profitability.
• Enforce all pre-check and check control procedures.
• Monitor the quality and quantity of all food and beverage items served.
• Maintain good communication with all other hotel departments.
• Creating a sound and strong relationship with all staff and help them to develop to their maximum potential.
• Keep the F&B Office informed on all items of interest.
• Enquires guests' satisfaction and handles guests' complaints. Establish good guest relations.
• Regularly inspect equipment and ensure that they are well maintained and in good working order.
• Attend and contribute to staff meeting and related activities.
• Conduct performance evaluations.
• Provide on-the-job and off-the-job training.
• Make recommendation to F&B Office for promotional activities and creative ideas.

Requirements:

• Minimum 5 years in restaurant operation management.
• Experience in French cuisine restaurant will be added advantage.
• Knowledge in wine will be added advantage.

Melco Resorts & Entertainment

Job Description

POSITION SUMMARY:

The Food & Beverage Assistant Director is responsible for the overall operation of the Food & Beverage business unit assigned.  This role, plans, directs and coordinates a strategic approach in providing the outlets with the necessary assistance to achieve the annual EBITDA.  This position also ensures that the outlets in the business unit are managed as successful independent profit centres ensuring maximum guest satisfaction consistent with the Division’s standard.

PRIMARY RESPONSIBILITIES:

• Support Executive Director, Food & Beverage in developing succession planning initiatives

• Assist the outlet in developing and submitting outlets budget requirements

• Coordinate and implement marketing strategies that target revenue growth

• Ensure the outlet comply with relevant legislation and regulations including HACCP, occupational health and safety

• Ensure the effective utilisation of electronic systems by Food & Beverage

• Conduct outlet competition surveys and provide Food & Beverage Management Team with feedback on a regular basis

• Analyse and achieve productivity by maximising the use of team synergies

• Establish systems that encourage clear, timely and accurate information about the Company and operations between colleagues at all levels to enhance decision-making processes

• Establish an environment that allows customer feedback to be disseminated to all colleagues and incorporated into planning and operations

• Seek feedback and gather information on customer service performance

• Drive company initiatives on customer service enhancements, both internally and externally

• Develop success through an outcome-driven focus on long-term accomplishments

• Lead for successful change and foster innovation to enable positive consequences in a changing environment

• Ensure restaurant presentation is consistent with established standards

• Develop a continuous maintenance plan and track / report on its implementation to ensure all the facilities & equipment in restaurant are in an efficient state and good repair

• Adhere to all the Company policies and procedures

• Develop and share with all colleagues a vision for the Company

• Create and foster a team culture that supports the company’s vision and values

• Report accidents, injuries and unsafe working conditions to supervisors

• Manage new developments and future plans within Food and Beverage

• Assist with coordinating outlet training plans

• Perform other reasonable job duties as assigned by supervisors from time to time

KEY PERFORMANCE INDICATORS:

• Colleagues Turnover

• Colleagues and Customer Feedback Surveys

• Business unit Profit and Loss Budgets

• Quality customer and service surveys and targets

QUALIFICATIONS:

Experience

• Minimum of 5 years’ experience in a management role in a Michelin-starred restaurant with exposure to high volumes of cover

Education

• Minimum certificate in Hospitality Business Management

• Preferably a degree in Hospitality Business Management

Skills / Competencies

• Possesses the personal qualities such as bring approachable, astute, organised, focused, resilient and innovative

• Good communication skills

• Strong judgement and decisiveness

• Financial decision-making

• Managing or leading customer focus

• Ability to work on flexible shifts, including overnight, weekends and statutory holiday on a rotational basis

• Ability to stand for an extended periods during the shift

• Ability to work on overtime when required

Spa Esprit Group Pte Ltd

The Spa Esprit Group is a team with big dreams.

Job Description

Be Part of Tiong Bahru Bakery — Where Craft Meets Culture 🥐✨

Service Crew | Service Captain

This is your chance to join the team behind one of Singapore’s most talked-about bakery brands — a brand that’s evolving boldly, launching new concepts, and making waves locally and internationally.

From freshly reimagined flagship spaces and innovative new pastries to a cool new grab-and-go experience called Crumb & Go, Tiong Bahru Bakery is proving that great service matters just as much as great bakes.

If you love delivering standout guest experiences — we want you with us.

📍 Locations Hiring Island-Wide

• Raffles City

• Chip Bee Gardens

• Plaza Singapura

• Eng Hoon (flagship energy!)

• Tampines 1

• East Coast

• Cluny Court

What You’ll Do

• Be the heart of the café — welcoming guests with warmth and consistency

• Keep the service rolling smoothly during busy, buzzy shifts

• Be a mentor and guide (especially for Service Captain roles)

• Bring positivity, teamwork, and guest-first energy every day

• Support quality and brand standards — because every pastry deserves a great service moment

Who You Are

• You genuinely enjoy hospitality and thrive in lively, guest-facing roles

• You have F&B or customer service experience (Senior Crew / Captain experience is a plus!)

• You bring energy, care, and adaptability to every shift

• You work well with a team and enjoy coaching others

• You’re ready to grow — personally and professionally

Why Tiong Bahru Bakery?

• A brand with buzz — new concepts like Crumb & Go and bold flagship relaunches are capturing attention across Singapore’s food scene.

• Innovative menus, exclusive pastries, and fresh coffee experiences that keep guests coming back.

• Competitive salary + staff perks, discounts & growth pathways

• A supportive, people-focused team culture — where service truly makes the difference

 Ready to Bake Service Magic With Us?

Passionate service. Memorable experiences. Every day. 🥐

APPLAUSE TYRWHITT PTE. LTD.

Job Description

Job Description:

We are seeking enthusiastic and dedicated Food & Beverage Service Assistant Manager to join our team! In this role, you will provide exceptional service to our guests, ensuring a memorable dining experience. Your attention to detail, positive attitude, and ability to work in a fast-paced environment will contribute to our commitment to excellence.

• Guest Service: Greet and welcome guests, take orders, and provide menu recommendations. Ensure all guests receive timely and courteous service.
• Order Management: Accurately enter orders into the system, relay them to the kitchen and bar staff, and monitor food and beverage delivery.
• Dining Room Maintenance: Set up and maintain a clean and organized dining area, including tables, chairs, and condiments.
• Knowledge of Menu: Stay informed about menu items, specials, and promotions to effectively assist guests and answer questions.
• Team Collaboration: Work closely with kitchen and bar staff to ensure smooth operations and guest satisfaction.
• Health & Safety Compliance: Adhere to food safety and sanitation standards, ensuring a safe environment for both guests and staff.
• Problem Solving: Address guest concerns or complaints promptly and professionally, escalating issues as needed.
• Staff Management

• Previous experience in food and beverage service preferred but not required.
• Good communication and interpersonal skills.
• Ability to work well under pressure and in a team environment.
• Independent

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

About the role

PARKROYAL COLLECTION Marina Bay, Singapore is seeking a talented and experienced Head Mixologist to join our vibrant hospitality team. As Head Mixologist, you will be working with our Assistant Beverage Manager, responsible for creating and executing exceptional beverage experiences for our guests. The ideal candidate is an innovator and storyteller, with a deep understanding of mixology, a commitment to sustainability, and a flair for theatrical presentation that aligns with the hotel's unique aesthetic.

This full-time role is based in our hotel, offering a unique opportunity to showcase your expertise in a premier hotel setting.

What you'll be doing

1. Crafting innovative, signature cocktails and curating a premium beverage menu that aligns with our hotel's brand and guest expectations

2. Providing expert guidance and training to the bar team to ensure consistent, high-quality drink preparation and service

3. Overseeing bar operations, including inventory management, cost control, and staff scheduling

4. Staying up to date with industry trends and implementing new techniques, ingredients, and equipment to elevate our beverage program

5. Fostering a positive and engaging atmosphere at the bar, delivering exceptional customer service to guests

What we're looking for

1. Extensive experience (5+ years) as a mixologist/ bartender or similar role in a high-volume, full-service hotel or restaurant setting

2. Proven track record of creating innovative, signature cocktails and involved in managing a premium bar program

3. In-depth knowledge of spirits, liqueurs, and other bar ingredients, as well as proficiency in classic and modern mixing techniques

4. Excellent customer service skills, with the ability to engage with guests and provide a memorable experience

5. Strong leadership skills, with the ability to train, motivate, and manage a bar team

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

What we offer

At PARKROYAL COLLECTION Marina Bay, Singapore, we are committed to providing our employees with a rewarding and fulfilling work experience. In addition to a competitive salary, we offer a range of benefits, including:

1. Opportunities for professional development and career advancement

2. Comprehensive health and wellness programs, including access to on-site fitness facilities

3. Generous employee discounts on hotel stays and dining experiences

4. A supportive and collaborative work environment that values work-life balance

About us

PARKROYAL COLLECTION Marina Bay, Singapore is a premium hotel and resort located in the heart of the city. As part of the PARKROYAL COLLECTION brand, we are committed to providing our guests with exceptional hospitality experiences that seamlessly blend luxury, sustainability, and innovation. With a focus on well-being and environmental consciousness, we strive to create a unique and unforgettable stay for all our guests.

If you're excited about this opportunity and believe you have the skills and experience to excel as our next Head Mixologist, we encourage you to apply now.

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Lead and coordinate restaurant team members to operate with peak efficiency, ensuring smooth service delivery through effective communication and cooperation.
• Support the development and execution of the restaurant’s concept to enhance brand identity and guest experience.
• Assist in generating innovative ideas to reinvent local craftsmanship across all venues, contributing to unique guest offerings.
• Collaborate closely with Stewarding and Culinary teams to ensure seamless service and memorable guest experiences.
• Apply comprehensive technical knowledge in food handling, beverage storage, and preparation to maintain quality and safety standards.
• Utilize available hotel and departmental technology to optimize productivity, enhance service delivery, and facilitate internal communication.
• Manage outlet and event operations in alignment with established concept statements, including décor, ambiance, and adherence to company policies and standards.
• Monitor and analyze competitive restaurant and hotel event trends to advise on menu pricing strategies that balance price and value, supporting guest loyalty.
• Drive team performance to serve guests within standard times by fostering clear communication and teamwork.
• Empower employees through defined service standards, guidance, and feedback to support guest satisfaction and improve team morale.
• Ensure the team is well-informed about regular and special guests to personalize service and create memorable experiences.
• Own the guest journey in the F&B department by applying the Art of Service principles.
• Build and maintain strong rapport with guests, including local visitors and in-house guests, to enhance customer relationships.
• Manage guest complaints, requests, and inquiries promptly and effectively across all hotel products and services.
• Act as a hands-on manager by being present during operations, especially during peak periods, to support and guide the team.
• Ensure the service team projects a warm, welcoming image while maintaining technical and cultural service standards.
• Collaborate with Procurement, Executive Chef, and others to purchase sustainable food and beverage products that align with growing consumer awareness.
• Work with Hygiene and Stewarding Managers to enforce safety and hygiene policies (HACCP), ensuring sanitary conditions in kitchens and equipment.
• Review and address guest and staff incident reports to maintain a safe and positive environment.
• Promote harmonious and efficient working relationships between the F&B team and other hotel departments.
• Engage regular and loyal customers through targeted promotions, creative programming, and special activities to enhance guest retention.
• Analyze feedback from F&B-oriented review platforms to evaluate guest satisfaction and recommend improvements to the Director of Food and Beverage.
• Implement and drive departmental targets, work schedules, budgets, and policies to achieve operational goals.
• Assist in formulating the Annual Operating Budget by projecting outlet revenues, expenses, and equipment needs aligned with the Annual Business Plan.
• Maintain and monitor budgeted and forecasted revenues, payroll, and profit margins to ensure financial performance.
• Support Outlet management in maximizing revenues and profits by providing tools and guidance for autonomous operation.
• Enforce strict adherence to outlet cashiering procedures and ensure accurate operation of the Point of Sale system.
• Conduct bi-yearly and yearly inventories of operating equipment and supplies, and perform monthly par stock checks to maintain inventory accuracy.
• Approve all F&B requisitions to ensure timely and accurate procurement in compliance with company instructions.
• Undertake other ad-hoc assignments and projects as required.

Qualifications

• Minimum 5 years of managerial experience in the F&B and Hospitality industry, preferably in a fine-dining concept.
• Knowledge of food and beverage service, including wine and cocktail service.
• Strong leadership skills, with the ability to motivate and train staff.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management skills.
• Ability to work well under pressure and in a fast-paced environment.
• Strong attention to detail and ability to maintain high standards.
• Experience with scheduling and labor cost management.
• Proficient in computer skills, including MS Office and restaurant POS systems.
• Financial acumen and ability to manage budgets.
• Good command of written and spoken English.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

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.

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.

• 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).

• 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.

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

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : 1 Lokyang Way

Working Hours : Mondays to Fridays, 6.30am to 4pm

Meals provided !!

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities :

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

KeyResponsibilities:

·     Ensure that all of the following is ready for service 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.

·     Ensure that all food counters and displays are clean and tidy at all times.

·     Ensure that all customers are served promptly and duly.

·     Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.

·     Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.

·     Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.

·     Attend weekly service meetings to improve and enhance service level.

·     Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

·     Perform all other duties as and when assigned by Senior Catering Assistant.

·     To support staff lounge and food service operations assigned by superior and the Management when necessary.

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

VIV LIFESTYLE INVESTMENT PTE. LTD.

Job Description

Undergo structured training in front-of-house and back-of-house restaurant operations

Assist in daily service operations, including customer service, kitchen support, and basic food preparation

Learn and apply restaurant SOPs, food safety, hygiene, and workplace safety standards

Support inventory control, cash handling, and basic administrative duties

Perform other operational and supervisory tasks as assigned by management

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Responsibilities

• Providing courteous and efficient food and beverage services to the guests in the outlets.

• Preparation of dining layouts and settings to ensure service quality and hygiene matters.

• Serving of food and beverage orders.

• Presenting of bills and payment collection.

• Any other suitable tasks as and when assigned

Job Requirements

• Able to perform rotating shifts, weekends and public holidays

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

As a Captain at Publico Ristorante, you will lead by example in delivering exceptional Italian dining experiences.  You will be responsible for managing a service section, guiding and mentoring junior tam members, and ensuring guests receive warm, attentive and polished service at all times.  You are a key player in upholding our brand standards and creating memorable moments that reflect the vibrant lifestyle and hospitality of Publico.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

• Supervise and support Servers in your assigned section to ensure smooth service flow.

• Assist with onboarding and on-the-job training for new team members.

• Foster a positive team spirit and contribute to pre-shift briefings.

• Collaborate with Supervisors and Managers to ensure proper staffing and task delegation.

  Financial

• Support the outlet’s upselling strategies through thoughtful recommendations.

• Ensure accurate order taking and billing, minimizing errors and wastage.

• Handle service tools and equipment responsibly to reduce breakage and costs

• Monitor stock levels of side stations and escalate replenishment needs as required.

  Guest Experience

• Lead service delivery in your section according to brand standards, outlet Standards Operating Procedures and Italian service traditions.

• Establish rapport with guests, anticipate their needs and respond promptly to requests or feedback.

• Maintain in-depth knowledge of the menu, including ingredients, preparation methods, and pairing suggestions.

• Ensure all tables are set, served and cleared in a timely and professional manner.

  Responsible Business

• Uphold hygiene, safety, and sustainability standards in daily operations.

• Support environmentally conscious practices, such as minimizing waste and conserving resources.

• Ensure compliance with all health, safety, and licensing requirements.

• Take care of shared equipment, uniforms, and workspace as part of overall team responsibility.

WHAT WE NEED FROM YOU

• At least 2 years of relevant experience in a full-service or lifestyle dining concept standalone venue.

• Strong knowledge in Italian cuisine, wines, and service etiquette preferred.

• Strong interpersonal and communication skills, with a natural ability to engage with guests.

• Passionate about hospitality, people-focused, and a natural team player.

• Meticulous attention to detail and a commitment to excellence.

• A team player who takes pride in delivering memorable dining experiences.

• Leadership qualities with the ability to guide and coach team members on the floor.

• Professional grooming with a warm, confident presence.

• Positive attitude, approachable personality, and strong team spirit.

• Proactive, eager to learn, and able to contribute in a fast-paced, dynamic setting.

• Able to work on shifts, weekends, and public holidays as rostered.

WHAT WE OFFER

At InterContinental® Singapore Robertson Quay, we are committed to providing a supportive and enriching work environment for our employees. In addition to a competitive salary, we offer a range of benefits, including:

• Opportunities for career development and progression

• Comprehensive health and wellness benefits

• Discounts on hotel stays and dining experiences

• Collaborative and inclusive company culture

ABOUT US

InterContinental® Singapore Robertson Quay is a luxury hotel that combines sophisticated design, impeccable service, and a commitment to sustainability. As part of the InterContinental Hotels Group, we are dedicated to delivering exceptional experiences for our guests and creating a rewarding work environment for our employees. Join us and become a part of our dynamic team!

Apply now for this exciting Purchasing Manager opportunity at InterContinental® Singapore Robertson Quay.

Gurney Drive Pte. Ltd.

Gurney Drive has a rich family bonding culture it gives people the opportunity to grow, both as individuals and professionally as well as foster family bonding and team building so that together we can commit to creating a better everyday life for ourselves, and for our customers, willingness to accept & delegate responsibility, humility, responsibility and sense of ownership, and daring to be different are some of our values that create a greater sense of belonging and togetherness.

Job Description

Job Description:

• Oversee the service of all food & beverages.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Lead and motivate staff in achieving sales targets and customer satisfaction.
• To ensure excellent customer satisfaction and enhance customer experience.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Takagi Ramen Pte Ltd

Takagi Ramen, founded in 2015, is a rapidly growing FnB brand, currently with 8 outlets, 6 of which are 24HRs; We have a steady plan to open more outlets every year to become the market leader in affordable Japanese Ramen in Singapore.

Job Description

A Brief Introduction of Takagi Ramen

Takagi Ramen is a growing F&B chain with 13 outlets currently and a clear vision to become a market leader in Singapore for affordable Japanese Ramen. As a growing company, our work is demanding but for the right candidates, there is rapid career and income growth opportunities.

Job Summary:

The Restaurant Manager oversees the daily operations of a restaurant, ensuring that everything runs smoothly while maintaining high standards of customer service, food quality, and operational efficiency. This role is responsible for managing staff, handling budgets, ensuring compliance with health and safety regulations, and creating a positive dining experience for guests. The Restaurant Manager also plays a key role in maximizing profitability, managing inventory, and leading the team to meet organizational goals.

Roles and Responsibilities:

Job Description:

• Manages the outlet’s operations while ensuring adherence to health and safety regulations, food handling protocols, and hygiene standards.

• Encourages and supports staff while promoting open and effective communication between the team and management.

• Plans and manages staff scheduling and shift arrangements.

• Ensures a high level of customer satisfaction by addressing and resolving customer complaints promptly and effectively.

• Manages and monitors inventory to ensure adequate stock levels are maintained.

• Prepares and submits daily sales reports. 

Job Requirement:

• Minimum 2 years of experience in Food & Beverage industry

• Strong supervisory and leadership skills

• Excellent interpersonal skills with a focus on customer service

• Familiarity with food handling, safety, and other restaurant guidelines

• Singaporeans/PRs

• Preferably able to start work immediately

Benefits:

• Monthly Incentive Bonus

• Joining Bonus ($1000) (Full Time Only)

• Flexible Working Hours

• Staff Discount

• Staff Meal

• Medical Benefits

• Career Advancement Opportunities

• Annual Leave

Island-wide Locations:

1. Jurong West

2. One-North

3. Redhill

4. Dhoby Ghaut

5. Woodlands

6. Yishun

7. Ang Mo Kio

8. Yew Tee Point

9. Simei

10. Downtown East

11. Hougang

12. Bedok

13. Sengkang 

We're now hiring a Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Don’t miss out this great opportunity! Contact our friendly HR: 9888 9975 / 9297 8413

Lucha Loco Pte Ltd

Job Description

Outlet Manager

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, with a focus on festive and fun dining experiences. We want to grow, and we want energetic, ambitious team members to grow with us!

Who are you?

You are a motivated and dependable hospitality professional with strong leadership and communication skills. You have a passion for delivering excellent guest experiences and supporting team performance in a fast-paced restaurant environment. Prior experience in a supervisory or outlet management role within F&B is preferred.

What will you be doing?

As an Outlet Manager, you will lead and support your team to deliver exceptional guest experiences while ensuring smooth daily operations and strong commercial performance. Your responsibilities include:

• Leading day-to-day restaurant operations, overseeing service flow, floor management, staffing, and guest satisfaction to ensure consistently high standards.

• Leading by example on the floor, engaging with guests, handling feedback and service recovery professionally, and setting the tone for hospitality and teamwork.

• Managing reservations, walk-ins, and table flow, optimising capacity, minimising waiting times, and coordinating closely with front- and back-of-house teams.

• Coaching, motivating, and developing your team, conducting briefings, promoting clear communication, and fostering a positive, accountable, and high-performing work culture.

• Driving sales and controlling costs, including upselling initiatives, labour planning, stock control, and minimising wastage to meet business targets.

• Ensuring compliance with SOPs, food safety, workplace safety, and brand standards, while maintaining cleanliness, organisation, and operational discipline.

• Coordinating and managing private events, working with internal teams and clients to deliver seamless event execution.

• Supporting administrative responsibilities, including reporting, scheduling, inventory oversight, and coordination with central operations and management teams.

What will you get?

• A competitive monthly salary

• Additional performance incentives up to $250

• Comprehensive medical and dental insurance

• Paid annual leave and Birthday leave

• Staff meal and transport

• The opportunity to develop and grow with the company

What’s next?

• We will contact you to arrange a quick chat over the phone.

• If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : 15A Sunview Way

Working Hours : Mondays to Fridays, 7am to 4.30pm

Meals provided !!

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities :

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

KeyResponsibilities:

·     Ensure that all of the following is ready for service 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.

·     Ensure that all food counters and displays are clean and tidy at all times.

·     Ensure that all customers are served promptly and duly.

·     Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.

·     Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.

·     Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.

·     Attend weekly service meetings to improve and enhance service level.

·     Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

·     Perform all other duties as and when assigned by Senior Catering Assistant.

·     To support staff lounge and food service operations assigned by superior and the Management when necessary.

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

• Assist in the daily operations of the restaurant, including tasks such as scheduling, inventory management, and financial reporting.
• Support inventory management, ensuring proper stocking and storage of supplies and ingredients.
• Collaborate with the Restaurant Manager to contribute to sales targets and profitability goals through the implementation of strategies.
• Aid in coordinating with the kitchen team to ensure efficient food preparation and delivery, maintaining consistent quality of menu items.
• Foster effective communication and collaboration between the service crew, kitchen team, and management.
• Handle customer complaints and ensure that they are resolved promptly and effectively.
• Assisting Assistant Restaurant manager to tracking sales and revenue.
• Assist in development and implementation of new policies and procedure with the Restaurant Manager to enhance restaurant efficiency and profitability.
• Ensure compliance with company policies and standard operating procedures, as well as relevant food and safety regulations.
• Foster teamwork and contribute to smooth operations by working closely with colleagues.
• Undertake any other ad-hoc duties and responsibilities as assigned.

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

Anradus Pte. Ltd.

Anradus Pte Ltd stands as a distinctive force in Singapore's recruitment landscape, setting the gold standard as the premier Industrial and Organizational Psychology-based firm in both Singapore and Malaysia. Inspired by the renowned Greek mathematician and philosopher Archimedes, we operate on his groundbreaking principle: "Give me a lever long enough and I shall move the world."

Job Description

Restaurant Manager #69871

Industry/ Organization Type
Manufacturing/ Food Production

Position Title
Restaurant Manager

Working Location
Central

Working Hours
6 days (12hours per day)

Salary Package
Up to $5,000 + Bonus

Duration
Permanent

📝 Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.

• Coordinate front and back-of-house activities to ensure smooth service delivery.

• Train and coach new and existing staff on customer service best practices.

• Manage staff training, scheduling, and performance evaluations.

• Organize and supervise shifts.

• Address customer complaints promptly and suggest appropriate solutions.

• Ensure adherence to safety and sanitation regulations.

• Control operational costs and implement measures to reduce waste.

• Stay updated on market trends and develop innovative processes to improve efficiency.

• Prepare reports.

• Analyze and forecast sales to optimize profitability.

✅ Requirements

• At least 2 years of relevant experience in F&B operations

• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts

• Able to commit on weekends or Public Holidays

📌 Kindly apply through ANY of the following methods

• Submit your application by clicking the APPLY button;

• Email your resume to J‌o‌b‌@‌a‌n‌r‌a‌d‌u‌s‌.‌c‌o‌m‌.‌s‌g. Please indicate #69871 on the email subject.

🔒 Application Policy

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Overseeing the day-to-day operations of the restaurant, ensuring all guests receive prompt and friendly service
• Managing and training a team of waiters and bartenders, providing guidance and support to ensure they are performing to the highest standard
• Responding to customer complaints and resolving any issues in a prompt and professional manner

Ensuring that the restaurant is clean, well-maintained, and properly set up at all times

• Managing the inventory and ordering supplies as needed
• Assisting the manager in implementing new initiatives and driving sales growth

• 1+ years of experience in a supervisor role in a busy restaurant environment
• Excellent leadership and communication skills, with the ability to motivate and manage a team
• Ability to work well under pressure, with excellent time-management skills in a fast-paced restaurant environment
• Ability to multitask and prioritise tasks, with strong attention to detail
• Strong understanding of food safety and hygiene standards, with a commitment to maintaining a clean and safe restaurant

• Incentive Scheme: 4%, 8%, 12% if sales targets are met
• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Wellbeing Benefits: Medical claims included
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities
• Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

Located in the heart of the city, Shisen Hanten offers an elegant dining experience that blends bold Szechuan flavors with refined Japanese precision. Looking for a career in a fine-dining concept? Join us, for an exciting career ahead.

Responsibilities:

· Manage reservations and hosting of guests at the restaurant, ensuring table allocations maximize seating capacity

· Be well equipped with the products and services the restaurant provides to assist and address guest queries

· Welcome guests to the restaurant and escort them to their private room, counter, or table seats

· Assist guests with their baggage whenever possible

· Able to explain and recommend food, wine and sake selections according to guest requests and requirements, such as preparation methods, ingredients used, portion size and presentation, etc

· General knowledge about food allergies, dietary restriction, common brands of beverages to facilitate smooth recommendations to guests

· Gather feedback from guests about their experiences

· Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming

· Responsible for the compliance of all health, safety, and food hygiene legislation

· Be service oriented, uphold quality, sincere, intimate customer relations service

· Any other duties as assigned by Management

Requirements

• Hardworking, self-motivated,

• Able to work well under pressure in a fast-paced environment

• Great attention to detail and creativity

• Positive attitude and team player

• Able and willing to work weekends, public holidays and on rotational shifts

• 5-day work week

GYUTAN-TAN PTE. LTD.

Job Description

The primary role of the Restaurant Supervisor is to provide support to the Restaurant Manager and any other persons or companies assigned, in a professional and timely manner.This individual possesses communication, service oriented, friendly,approachable, people management skill and team player.

Responsibilities

• Assist the Restaurant Manager in overseeing and ensuring smooth daily operations

• Run opening and closing checklist.

• Coordinate food activities with Sous Chef

• Handling of cash, POS system, and report of take-in-cash when on duty

• To provide guidance, coaching and mentoring of new service staff

• Provide a high quality of service and deliver excellent dining experience to all customers

• Respond to the customer or team members comments and feedback professionally

• Ensure that the Restaurant Manager is aware of any problems/activities that have been, are currently, and will occur.

• Responsible for recording daily sales report, ensuring all food and beverage items and products are accounted for; stocks and ingredients keep fresh and follow FIFO (first in first out) system

• Ensure food safety regulations are followed as according to SFA’s policy

• Responsible and ensure outlet safety, cleanliness, hygiene is keeping in high standards

• Carry out supervisory duties such as delegating responsibilities and ensuring duties are completed up to standards.

• Provide excellent service experience to all customers

• Gather customer feedback to improve the customer’s experience.

• Keep track of bar inventory and other restaurant consumable items and assist in ordering to ensure par level is always maintained.

• Any other duties as assigned

Requirements

• Candidates must possess at least a Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields

• Minimum 3 to 5 years of working experience in managing an F&B outlet in similar capacity

• Experience in Japanese cuisine is an advantages

• High standard of personal hygiene

• Good command of spoken and written English for business communication needs

• Good working attitude and an outgoing individual with a passion in customer service

• Able to work in a team

• Computer literacy with knowledge of POS is a plus.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Franchise Concepts Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

RED DOOR GROUP PTE. LTD.

Job Description

Join Our Team as a Bartender at Artemis Grill!

Are you passionate about crafting exceptional drinks and delivering unforgettable experiences? 

Artemis Grill is looking for a talented Bartender to join our dynamic team. If you thrive in a fast-paced environment and have a passion for hospitality, we’d love to hear from you!

What You’ll Do:

• Welcome guests with warmth and present our carefully curated menu.

• Craft delicious alcoholic and non-alcoholic beverages with skill and creativity.

• Understand guests’ preferences and make personalized recommendations.

• Mix signature cocktails with precision and flair.

• Prepare and stock the bar to ensure smooth daily operations.

• Uphold high standards in beverage quality and service.

• Build meaningful connections with guests, creating memorable experiences.

• Stay attentive to guests’ needs, ensuring satisfaction with every visit.

• Respond promptly to special requests and go the extra mile.

• Maintain a polished and inviting bar area.

• Stay knowledgeable about our menu and confidently communicate offerings.

What We’re Looking For:

• A friendly and positive attitude, with a passion for hospitality.

• At least one (1) year of bartending experience in an upscale dining environment.

• Strong problem-solving skills and a proactive mindset.

• Ability to thrive in a fast-paced, team-oriented environment.

• Exceptional interpersonal and communication skills.

• A guest-first approach, ensuring every visitor feels valued and cared for.

If you’re ready to shake things up and be part of an exciting team, apply now and embark on your next adventure with Artemis Grill!

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

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts|
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

RED DOOR GROUP PTE. LTD.

Job Description

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

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As an F&B Service Captain/Lounge Captain, you’ll be at the heart of creating unforgettable dining experiences. Here’s what you’ll tackle every day:

• Connect with guests - Anticipate their needs, answer their queries, and ensure their time with us is exceptional.

• Team up - Collaborate with teammates to ensure smooth operations and happy customers.

• Go above and beyond - Take initiative to exceed expectations and leave lasting impressions.

• Know our stuff - Become an expert on our menu, services, and offerings so you can share them confidently.

• Support operations - Answer calls, manage table reservations, and ensure seamless customer flow.

• Lead by example - Supervise your section, set the standard for service, and guide junior team members.

• Be versatile - Take on ad-hoc duties as needed, ensuring every detail is just right.

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

💡   A supportive personality and can-do attitude.
🎯  Strong problem-solving, organizational, and motivational skills.
🔥  A passion for working in a fast-paced, dynamic environment.
🤝  A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

RED DOOR GROUP PTE. LTD.

Job Description

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

Bistecca Tuscan Steakhouse - proudly named one of the World's 101 Best Steak Restaurants - is on the hunt for a dedicated and charismatic F&B Service Captain to join our team, where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As an F&B Service Captain, you’ll be at the heart of creating unforgettable dining experiences. Here’s what you’ll tackle every day: 

• Connect with guests - Anticipate their needs, answer their queries, and ensure their time with us is exceptional.

• Team up - Collaborate with teammates to ensure smooth operations and happy customers.

• Go above and beyond - Take initiative to exceed expectations and leave lasting impressions.

• Know our stuff  - Become an expert on our menu, services, and offerings so you can share them confidently.

• Support operations - Answer calls, manage table reservations, and ensure seamless customer flow.

• Lead by example - Supervise your section, set the standard for service, and guide junior team members.

• Be Versatile - Take on ad-hoc duties as needed, ensuring every detail is just right.

What Can You Bring to the Table?

We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

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

BONDFIRE PTE. LTD.

Job Description

Roles:

• Craft and serve drinks (signature cocktails, potions, craft beers, mocktails).
• Act as “storytellers” behind the bar, integrating gamification (dice rolls, random cocktails).

Responsibilities

• Master themed cocktail recipes and “Potion Menu.”
• Offer customers gamified choices (D20 cocktail rolls, drink challenges).
• Ensure quality, speed, and safety in alcohol service.
• Maintain bar stock and inventory.
• Maintain character when engaging customers
• Help floor staff when needed

Requirements

• 2–3 years bar experience preferred.
• Strong mixology and flair skills a plus.
• Outgoing personality, comfortable with light performance/banter.
• Presentable, with energy suited to fantasy tavern theming.
• Performance training and Valid WSQ Food Safety Course Level 1 Certification preferred.

Location: Kampong Bahru
Start Feb-March

EL DEVELOPMENT PTE. LTD

Job Description

At Pullman Singapore Hill Street – our world is your playground; where playfulness meets peak performance, creativity meets innovation, business meets success.

The 350-room hotel will feature a rooftop bar and executive lounge with sweeping views over Fort Canning, the Singapore River, and St Andrew’s Cathedral, along with a vibrant lobby, health and fitness centre and pool.

At Pullman Singapore Hill Street, we don't do ordinary. We challenge the status quo, redefine hospitality with seamless, fun, cool and smart interactions. #BELIMITLESS

Pullman is the high-end international brand of the Accor group, mainly targeted at cosmopolitan travelers who have wide connections and enjoy combining work and pleasure.

Accor is a world leading augmented hospitality group, with over 40 brands and more than 5,300 hotels all over the world. Come join us to make the world more welcoming, caring and inspiring.

Job Description

• Manage and oversee daily operations and ensure compliance to operations standards and procedures and brand standards.
• Plan and Manage outlet(s) operating budget including revenues, labour costs and profitability.
• Constantly find ways to further increase revenues without compromising on brand standards.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Have a “hands on” approach leading as an example for his team striving for the optimum guests satisfaction at all times and building relevant contacts in the market (guests and industry players).
• Develop and train team members to create a dynamic and performant environment whilst achieving the team member’s satisfaction goals.
• Plan weekly schedule planning and daily team floor plan .
• Be involved in the hiring, training and providing on-going communication to staff and deliver quality service to guests.
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle guests' feedback promptly.
• Build a good relationship with guests or regular guest. Try to remember individual guest’s names and their preferences to extend a personalized service.
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, guest requests, and others as deem appropriate.
• Ensures proper care, security and maintenance of hotel equipment.
• Supervises the storage and operational area, ensuring that the outlet(s) are clean and tidy at all times.
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations (HACCP).
• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.
• Coordinate with Chef and other department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet.
• Perform proper handover and communication to the next shift.
• Perform other duties as directed by the management.

Qualifications

• Minimum 2 years experience of supervisory experience in the hospitality industry.
• Able to lead and motivate the team.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast paced environment, with a keen eye for quality control.

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic F&B Service Captain.

We also offer Permanent Part Time options with benefits just like the full timers!! So don't hold back and come join us!

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You'll Do:
As a F&B Service Captain, you’ll be at the heart of creating unforgettable dining experiences. Here’s what you’ll tackle every day: 

• Connect with guests - Anticipate their needs, answer their queries, and ensure their time with us is exceptional.

• Team up - Collaborate with teammates to ensure smooth operations and happy customers.

• Go above and beyond - Take initiative to exceed expectations and leave lasting impressions.

• Know our stuff  - Become an expert on our menu, services, and offerings so you can share them confidently.

• Support operations - Answer calls, manage table reservations, and ensure seamless customer flow.

• Lead by example - Supervise your section, set the standard for service, and guide junior team members.

• Be Versatile - Take on ad-hoc duties as needed, ensuring every detail is just right.

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

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic Bartender.

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You’ll Do:

• Welcome guests with warmth and present our carefully curated menu.

• Craft delicious alcoholic and non-alcoholic beverages with skill and creativity.

• Understand guests’ preferences and make personalized recommendations.

• Mix signature cocktails with precision and flair.

• Prepare and stock the bar to ensure smooth daily operations.

• Uphold high standards in beverage quality and service.

• Build meaningful connections with guests, creating memorable experiences.

• Stay attentive to guests’ needs, ensuring satisfaction with every visit.

• Respond promptly to special requests and go the extra mile.

• Maintain a polished and inviting bar area.

• Stay knowledgeable about our menu and confidently communicate offerings.

What We’re Looking For:

• A friendly and positive attitude, with a passion for hospitality.

• At least one (1) year of bartending experience in an upscale dining environment.

• Strong problem-solving skills and a proactive mindset.

• Ability to thrive in a fast-paced, team-oriented environment.

• Exceptional interpersonal and communication skills.

• A guest-first approach, ensuring every visitor feels valued and cared for.

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

💡 A supportive personality and can-do attitude.
🎯 Strong problem-solving, organizational, and motivational skills.
🔥 A passion for working in a fast-paced, dynamic environment.
🤝 A guest-first mindset and a knack for making people feel welcome.
💬 Excellent interpersonal and communication skills.
🌟 An ability to represent our restaurant, brand, and company with pride and professionalism.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts|
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• Maintain complete knowledge of:

1. All menu items available in the bar.
2. All liquor brands, beers, and non-alcoholic selections available in the bar.
3. Every wine/champagne by the glass and major wines on the wine list.
4. Designated glassware and garnishes for drinks.
5. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
6. Daily menu specials and out of stock items.
7. Bar layout, table set-ups, hours of operation.
8. Imputing of items in the Info Genesis system.
9. Daily arrival / departure, VIPs.
10. Be aware of in-house group activities, locations and times.
11. Correct maintenance and use of equipment.
12. All department policies / service procedures.

• Attend line-ups with other staff and review all information pertinent to the day's business.
• Check own grooming and attire standard.
• Meet with Captains, or Manager to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.
• Communicate closely with Captains and Service Attendants to ensure quality service is achieved.
• Assist other bartenders and service attendants whenever possible.
• Perform work and side duties in accordance with departmental procedures.
• Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
• Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Upsell to guests whenever possible.
• Transport linens to bar whenever required.
• Prepare special items for events in accordance with superior's requests.
• Attend meal breaks as assigned.
• Prepare workstations & pantries, ensuring compliance to departmental standards.
• Ensure that all materials, equipment are in complete readiness for service in accordance to business needs;
• Ensuring that all procedures are carried out to departmental standards.
• Participate and contribute in all designated meetings and training sessions.
• Daily check and cleaning of work areas ensuring compliance with standards of cleanliness and order. Report any defects to Manager on Duty.
• Anticipate, acknowledge and respond promptly to guests requests at all times.
• Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
• Report guest opportunities to Superiors following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for superior's assistance.
• Be aware of guest reactions and communicate with superior and other service staff to ensure guest satisfaction.
• Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
• Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
• Ensure all assigned closing duties are completed before signing out.
• Take part in formal training programs.
• Provide feedback of any problems to the Superior.
• Work to be part of a cooperative working climate, maximizing productivity and employee morale.
• Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
• Review status of assignments and any follow-up actions with Manager on Duty.
• Successful completion of the training/certification processes.
• Collect & Analyze Guest Preferences and Comment Cards.

Job Requirements

Education & Certification

• Diploma in Hospitality and Tourism is an advantage

Experience

• Minimum 12 months in bartending experience

Other Prerequisite

• Meet the legal age to handle alcohol for work purposes
  
• Proficient in written and verbal English

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

Accor Asia Corporate Offices

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

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

The best of New York hospitality with Singapore flair.

THE NoMad WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

The best of New York hospitality with Singapore flair.

THE NoMad WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

Are you a visionary leader with a passion for Food & Beverage excellence? We’re seeking a dynamic Director of Food & Beverage to elevate our dining experiences to new heights. In this role, you’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service.

Here’s what you’ll do during a typical day:

Leadership and Management:

·

·       Ability to lead and manage a diverse team, ensuring high performance and motivation.

Customer Service Excellence:

·       Strong focus on delivering exceptional guest experiences and maintaining high standards of service.

Financial Acumen:

·       Proficiency in budgeting, forecasting, and financial management to maximize profitability.

Operational Expertise:

·       In-depth knowledge of food and beverage operations, including menu development, quality standards, and cost control.

Communication Skills:

·       Excellent verbal and written communication skills for effective interaction with Team members, guests, and stakeholders.

Analytical Thinking:

·       Ability to analyze data and trends to make informed decisions and improve operations.

Problem-Solving:

·       Strong problem-solving skills to address challenges and implement effective solutions.

Adaptability:

·       Flexibility to adjust plans and strategies based on feedback and changing circumstances.

Innovation:

·       Creativity in developing new concepts, promotions, and strategies to enhance the guest experience and drive revenue.

Compliance and Safety:

·       Ensuring adherence to health, safety, and regulatory standards

In addition, this role requires the following minimum qualifications: 

A Director of Food & Beverage is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

·       University qualification and above.

·       With 5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards.

·       Proven experience in a similar role.

·       Strong luxury lifestyle F&B operations knowledge and skills.

·       Good command in English, both verbal and written to meet business needs.