The best place to find hotel jobs in South East Asia!

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.

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

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service. As a Director of Food & Beverage, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

Experience & Qualifications

• Minimum 7-8 years of progressive leadership experience in Food & Beverage, including senior leadership roles in luxury hotels or renowned restaurants.
• Proven experience managing complex multi-outlet operations in a 5-star hospitality environment.
• Strong financial acumen with experience managing large F&B revenue streams, cost controls, and profitability.
• Degree or diploma in Hospitality Management, Culinary Arts, or related field preferred.
   

Leadership & Competencies

• Strong leadership, team development, and coaching capabilities.
• Exceptional guest-centric mindset with a passion for luxury hospitality.
• Strategic thinker with the ability to balance operational execution and long-term growth.
• Strong commercial acumen and ability to drive revenue performance.
• Excellent interpersonal and communication skills.
   

Operational Expertise

• Deep knowledge of restaurant operations, bar management, banquet operations, and luxury service standards.
• Expertise in food cost control, beverage programs, menu engineering, and labour productivity management.
• Familiarity with hospitality systems, financial reporting tools, and operational technology.
   

Personal Attributes

• Motivated, proactive, and solution-oriented leader.
• Adaptable and able to perform effectively in a dynamic environment.
• High level of professionalism, integrity, and attention to detail.
• Ability to manage high-pressure situations while maintaining service excellence.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.
 

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

Strategic Leadership

• Provide strategic direction and leadership for all Food & Beverage operations across the hotel.
• Develop and execute F&B strategies that drive revenue growth, guest satisfaction, and brand distinction.
• Position Conrad Singapore Orchard as a leading culinary destination in Singapore through innovation, partnerships, and market awareness.
• Work closely with the Executive Chef, restaurant leaders, and commercial teams to curate compelling dining concepts and experiences.

Financial Performance & Commercial Strategy

• Achieve departmental revenue, profit, and cost targets in line with the hotel’s financial objectives.
• Monitor and analyze sales performance, market trends, and competitive positioning to identify growth opportunities.
• Manage budgeting, forecasting, labor productivity, and cost controls to maximize profitability.
• Optimize pricing strategies, menu engineering, and promotional initiatives to drive revenue performance.
   

Operational Excellence

• Ensure the highest standards of food quality, beverage programs, service delivery, and guest experience across all outlets.
• Oversee operational policies, service procedures, and quality assurance in line with Hilton brand standards.
• Maintain compliance with health, safety, licensing, and regulatory requirements.
• Drive operational efficiencies while maintaining luxury service standards.
   

Guest Experience & Brand Standards

• Foster a guest-centric culture that consistently delivers memorable and personalized dining experiences.
• Monitor guest feedback, reputation scores, and service recovery processes to maintain exceptional satisfaction levels.
• Ensure service excellence across restaurants, bars, events, and in-room dining operations.
   

Team Leadership & Talent Development

• Lead, inspire, and develop a high-performing Food & Beverage leadership team.
• Foster a culture aligned with Hilton’s values and Conrad’s luxury service philosophy.
• Implement structured training, leadership development, and succession planning within the department.
• Promote a positive work culture that supports engagement, collaboration, and professional growth.
   

Innovation & Market Positioning

• Stay informed of emerging culinary trends, beverage programs, dining concepts, and hospitality innovations.
• Develop creative dining experiences, collaborations, and events that elevate the hotel’s F&B profile.
• Maintain awareness of competitive market offerings to ensure the hotel remains relevant and differentiated.
   

Collaboration & Stakeholder Engagement

• Partner closely with Sales, Marketing, Events, and Commercial teams to maximize business opportunities.
• Work collaboratively with Finance, HR, and Operations leaders to support overall hotel performance.
• Represent the hotel within industry networks, supplier partnerships, and media engagements where relevant.

Additional Responsibilities

• Maintain professional standards of leadership, conduct, and business confidentiality.
• Participate in executive leadership meetings and strategic planning initiatives.
• Perform any other duties as assigned by the General Manager or Hotel Manager.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Marriott International

Job Description

Marriott International

Job Description

GOLDEN BEEWORKS PTE. LTD.

Jollibee’s growth is due to its delicious menu line-up – like its superior-tasting Chickenjoy, mouth-watering burgers and deliciously satisfying Jollibee Spaghetti -ably complemented with creative marketing programs, and efficient manufacturing and logistics facilities. It is made possible by well-trained teams that work in a culture of integrity and humility, fun and family-like. Every Jollibee outlet welcomes customers with a clean and warm in-store environment and friendly and efficient service.

Job Description

Job Description

• Ensure the service level is achieved and exceed our guest expectation through friendliness services and provide clean and comfort dining experience

• Supervise/ In charge of the restaurant daily cash handling and security process

• Ensuring sufficient inventory maintained for operations

• Training new staff to be familiar with company SOP

• Take charge of restaurant’s recruitment, training and operations needs are fulfilled

Requirements:

• Passionate about F&B.

• 3-5 experience required as a Restaurant Supervisor / Assistant Restaurant Manager

• Driven and willing to learn.

• Able to work in a fast-paced environment.

• Able to commit 3 rotational shifts, weekends and public holidays.

• Preferably prior experience in QSR environment

• Singaporeans may apply

Benefits:

• AWS

• Staff meal

• Medical insurance

• 14 days Annual Leave

• 14 days Medical Leave

• Incentives provided

• Encashment provided
  

Jigger & Pony Pte Ltd

Jigger & Pony Group was started as one eponymous bar in 2012 and has now grown to five venues that have gained international awards and helped solidify Singapore’s place as one of the most exciting cocktail cities on the planet. Drinking or eating in one of our venues has marked one as both cool and discerning and working at one has become a badge of honour for hospitality professionals. Few companies in Asia are as forward thinking nor as admired and we are only just getting started…

Job Description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list

• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)

• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics

• Live Twice – Cocktail bar inspired by mid-century modern Japan

• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District

• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

• BOP - Korean cocktail dining bar in Tanjong Pagar
  

Key Responsibilities

Leadership & Culture

·       Lead, inspire, and develop a high-performing FOH and bar team, fostering a positive and collaborative team culture

·       Champion the Group’s values by setting clear expectations, reinforcing standards, and building accountability

·       Actively manage the talent pipeline through hiring, coaching, and succession planning

·       Train and guide the team to deliver “wow” experiences with genuine warmth and a human touch

·       Design and implement structured training programmes for all service staff

·       Ensure strong product knowledge across food and beverage, aligned with brand storytelling

·       Continuously elevate service standards through coaching and on-the-floor leadership

Operations & Guest Experience

·       Oversee daily operations to ensure a consistently high standard of service, cleanliness, and organisation

·       Develop and maintain SOPs, ensuring service excellence while allowing for authentic, personalised hospitality

·       Lead team to handle guest feedback and resolve issues with care, ensuring every guest leaves with a memorable experience

·       Work closely with the Chef de Cuisine to ensure seamless alignment between kitchen and front-of-house operations

·       Provide operational input on menu development

·       Regularly review operational workflows and recommend improvements based on data and observation

Events & Revenue Growth

·       Support and drive the venue’s events business, ensuring smooth execution of both corporate and private events

·       Identify opportunities to grow revenue through service, programming, and guest engagement

·       Plan and execute initiatives such as menu changes, activations, and collaborations in line with brand strategy

Commercial & Financial Management

·       Own venue performance by managing revenue, labour, and cost controls in line with defined KPIs

·       Set and monitor budgets, ensuring sustainable profitability

·       Maintain strong inventory and cost control practices to minimise wastage

·       Analyse business performance using data and insights, and take decisive action to improve results

Requirements

·       Proven leadership experience in a high-volume, quality-driven restaurant 

·       Passion for hospitality, with a natural ability to connect with guests and team members

·       Strong commercial acumen with the ability to manage performance and drive results

·       Analytical, proactive, and solutions-oriented mindset

·       Strong communication skills and ability to collaborate across teams

·       Organised, detail-oriented, and able to thrive in a fast-paced environment

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for an experienced Restaurant Manager to lead the daily operations of our authentic Italian restaurant. The successful candidate will be responsible for operational excellence, financial performance, team leadership, customer satisfaction, and ensuring that the restaurant consistently delivers an exceptional dining experience.

• Manage all aspects of daily restaurant operations to achieve operational and financial targets.
• Lead, supervise, recruit, train, and develop front-of-house staff.
• Ensure exceptional customer service and maintain high standards of hospitality.
• Manage staffing schedules, manpower planning, and employee performance.
• Monitor sales, labour costs, operating expenses, and profitability.
• Develop and implement strategies to improve operational efficiency and guest satisfaction.
• Ensure compliance with Singapore food safety regulations, licensing requirements, and workplace safety standards.
• Manage inventory, purchasing, supplier relationships, and stock control.
• Collaborate with the Head Chef on menu launches, promotions, and special events.
• Prepare operational reports and recommend improvements to senior management.
• Address customer concerns professionally and implement service recovery measures where necessary.

• Diploma or Degree in Hospitality Management, or a related field preferred.
• Minimum 5 years of restaurant management experience, including at least 2 years as a Restaurant Manager or equivalent leadership role.
• Strong leadership, communication, and people management skills.
• Proven experience in budgeting, cost control, and operational management.
• Excellent customer relationship and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple priorities.

RESTAURANT ZEN PTE. LTD.

The Frantzén Group has grown from just one small restaurant into several different restaurants. It has also grown to reach outside Stockholm and Sweden. The mothership is Frantzén, but also include the gastro pub The Flying Elk, the wine bar Gaston, the cocktail bar Corner Club, Av Frantzén (catering), as well as the restaurant Bobergs Matsal, Nordiska Kantinen & Botanique (located in the famous department store “NK”). Alongside all this the Frantzén Group has opened Frantzén Kitchen and produced a number of awarded cookbooks and also imports wine through Gaston wine import.

Job Description

Service Captain – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Service Captains to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role and be prepared to deliver the highest standards of service to our guests.
• Master a comprehensive knowledge of our thoughtfully curated food and drink menu to offer tailored recommendations and elevate the guest experience.
• Demonstrate excellent communication skills, a passion for delivering world-class service, and a strong desire to learn and grow within the role.
• Be a team player who will collaborate with colleagues across all areas of the restaurant, ensuring every opportunity to provide exceptional service is met.
• Contribute to our culture of continuous improvement and help foster an environment of learning and development within our team.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Medical Insurance Coverage
• Yearly flexible benefits to spend on your health, fitness, and wellness
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group
• Training and growth opportunities

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Front of House team and help us create extraordinary dining experiences at Brasserie Astoria.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key Responsibilities:

•         Monitor outlet stocks and plan inventory

•         Ensure facilities are in serviceable conditions

•         Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members

•         Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up

•         Responsible for F&B services and provide relevant correspondence to guest queries

•         Perform related duties and project as assigned by F&B Manager

•         Comply with all company and local laws for restaurants licensing & renewals

•         Plan and manage corrective actions to reduce waste, misuse and breakage

•         Carry out any other duties and respon sibilities as assigned

Ideal requirements

• 2-3 years of experience in a similar capacity

• Experience in f&b operations

• Familiar with f&b operations, functionality and other related tasks

• Customer service oriented and able to handle challenging situations professionally

• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

SOLO RISTORANTE PTE. LTD.

Job Description

We are seeking a motivated and experienced Restaurant Supervisor to oversee the daily front-of-house operations of our authentic Italian restaurant. The successful candidate will supervise service staff, ensure excellent customer service, maintain operational standards, and support the Restaurant Manager in delivering a high-quality dining experience.

• Supervise the daily operations of the restaurant floor and ensure smooth service during operating hours.
• Lead and motivate service staff to deliver excellent customer service.
• Assign daily duties and monitor staff performance.
• Ensure guests are welcomed professionally and that customer concerns are resolved promptly.
• Coordinate with the kitchen team to ensure timely preparation and service of food and beverages.
• Monitor table turnover, reservations, and seating arrangements to maximise operational efficiency.
• Conduct pre-service briefings and communicate daily promotions, menu changes, and operational updates.
• Train new employees on service standards, restaurant procedures, and company policies.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Assist in inventory control, stock replenishment, and ordering of restaurant supplies.
• Handle opening and closing procedures, including cash handling and reconciliation where required.
• Support the Restaurant Manager in achieving sales targets and maintaining service quality.

• Diploma, NITEC, Higher NITEC, or equivalent qualification in Hospitality or a related field is preferred.
• Minimum 2–3 years of experience in restaurant or hospitality operations, including supervisory responsibilities.
• Strong leadership and customer service skills.
• Good communication and interpersonal abilities.
• Ability to work efficiently in a fast-paced environment.
• Good problem-solving and conflict-resolution skills.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Job Summary:

We are looking for a proactive and service-driven F&B Executive – Restaurant Outlet to assist in the smooth operation of our buffet restaurant. This role involves supervising front-of-house staff, maintaining buffet presentation and hygiene standards, and ensuring exceptional guest service. The ideal candidate should be attentive to detail, efficient in handling high-volume operations, and committed to delivering a memorable dining experience.

Key responsibilities

Buffet Operations

• Supervise the setup, replenishment, and breakdown of the buffet area for all meal periods.

• Ensure buffet counters are clean, well-stocked, and presented in line with brand standards.

• Coordinate with the kitchen team for timely and efficient food replenishment.

Guest Service

• Greet and seat guests, manage table rotations, and monitor guest satisfaction throughout service.

• Handle guest inquiries, feedback, or complaints in a professional and courteous manner.

• Ensure guests with dietary restrictions or special needs are supported appropriately.

Staff Supervision

• Support the training and supervision of service staff in buffet procedures and guest service etiquette.

• Monitor staff performance and ensure a positive team environment.

• Assist in creating shift schedules and managing attendance records.

Hygiene & Compliance

• Ensure all health, hygiene, and safety standards are met in the buffet and dining areas.

• Monitor food labeling, temperature controls, and cross-contamination prevention.

• Ensure all SOPs and hotel guidelines are followed consistently.

Inventory & Supplies

• Check daily par levels of crockery, cutlery, glassware, and service equipment.

• Coordinate with the stewarding and purchasing teams for replenishment.

• Report maintenance issues or equipment malfunctions promptly.

• Perform any other job tasks as assigned

Requirements

• Diploma or degree in Hotel Management or Hospitality (preferred).

• 1–3 years of experience in a buffet or high-volume restaurant environment.

• Strong understanding of buffet service, guest interaction, and food safety standards.

• Familiarity with POS systems and inventory tracking tools.

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description

Responsibilities include:

• Supervise daily restaurant operations.
• Lead and train service staff.
• Prepare staff schedules and manpower planning.
• Ensure food safety and hygiene compliance.
• Resolve customer complaints professionally.
• Coordinate with kitchen to ensure smooth operations.
• Monitor inventory and place stock orders.
• Prepare operational reports for management.
• Ensure service quality and SOP compliance.
• Perform other supervisory duties assigned by management.

• Minimum 5 years of restaurant supervisory experience.
• Strong leadership and people management skills.
• Experience in manpower scheduling.
• Familiar with food safety and hygiene requirements.
• Able to work independently under pressure.
• Able to work shifts, weekends and public holidays.

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9+1 hours)

Must be able to able PM shift (Claim transport home)
Must be able to accept lively environment

Opened to Supervisory candidates as well! (We will provide managerial training)

Staff meal provided!

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning

• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment

• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability

• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity

• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty

• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement

• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement

• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred

• Minimum 3 years of restaurant management experience in the F&B industry preferred

• Demonstrated leadership skills managing multicultural teams preferred

• Proven customer service orientation and problem-solving abilities preferred

• Financial acumen with experience in P&L management and cost control preferred

• Knowledge of Singapore F&B regulations and licensing requirements preferred

• Flexibility to work varied hours including weekends and public holidays preferred

Holiday Inn Singapore Little India

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

JOB OVERVIEW

Under the supervision of the Assistant Restaurant & Bar Manager, and within the limits of established InterContinental Hotels Group Policies and Procedures, operates a bar and ensures that guest needs are satisfied.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit

• Works with Superior in the preparation and management of the Department’s budget

PEOPLE:

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Provides guidance to bartenders

GUEST EXPERIENCE:

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures

• Guests are conversed with in relation to the food and beverage products

• Take appropriate action to resolve guest complaints

• Requisition bar items according to bar stocks

• Prepares for service by ensuring:

1. Grooming is impeccable and in accordance with ICHG personal presentation standards

2. Outlet equipment is clean

3. Equipment is sorted and stored

4. Glassware is polished

5. Flatware is polished

6. China is clean

7. Waiter stations are prepared

8. Cutlery is placed for buffet and table service

9. Tables are set

10. Reservations are read and familiarized

11. Special occasions are ready

12. Music is on

13. Lighting is on

14. Outlet is ready for service and guest comfort

• Carries out effective beverage service by ensuring:

1. Beverages are up sold and regularly replenished, abiding by responsible alcohol service regulations

2. Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine

3. Promoting and selling cocktails to guests

4. Making and presenting cocktails

5. Coffee and tea is served hot and in accordance with standard

• Carries out effective service by ensuring:

1. Guests are greeted and seated

2. Daily specials are explained and upsold

3. Food orders are processed accurately

4. Trays and tray jacks are effectively used

5. Food orders are taken timely

6. Payment methods are handled accurately

7. Working areas are cleaned and re-set quickly

8. Used ashtrays are regularly cleaned

• Patron care standards are adhered to by ensuring:

1. Guests are advised on alcoholic beverages

2. The strengths of alcohol are advised, and guests are advised as to their effect

3. Compliance with legal provisions of local liquor codes

4. Level of intoxication of guests is assessed and appropriate action taken

5. Advise guest on the hotel’s policy of smoking

6. Monitor factors which interfere with the total experience of the guest

RESPONSIBLE BUSINESS:

• Performs related duties and special projects as assigned

• Cellar operations are carried out including:

1. Correct use of refrigeration system

2. Effective operation of the post-mix syrups bulk dispense system

3. Operating the beer reticulation system

4. Adhering to stock control procedures

ACCOUNTABILITY

Under the supervision of the Assistant Restaurant & Bar Manager, and within the limits of established InterContinental Hotels Group Policies and Procedures, operates a bar and ensures that guest needs are satisfied. You will also help to create a desired work culture around our Winning Ways of the InterContinental Hotels Group and embrace the IHG Commitment.

QUALIFICATIONS AND REQUIREMENTS

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Sai Brothers Kitchen

Job Description

Roles & Responsibilities

Job Description:

· Manage and keep up smooth restaurant operations.

· Maintaining safety and food quality standards.

· Supervise both kitchen staff and waitstaff, providing necessary feedback.

· write daily budget reports on both revenue and costs.

· communicate with dinners and mitigate potential conflicts.

· organize and take stock of restaurant supplies.

· great communication, time management being proactive.

· plans and evaluates department policies, processes, planning menus.

· providing legal, financial and/or strategic advice during and of meetings

· training the senior leadership team on corporate governance matters

· keeping up to date with any regulatory or statutory changes and policies that might affect the organisation

· ensuring that policies are up to date and are approved

· overseeing daily operations and customer satisfaction in a dining establishment.

· writing reports

· collating information.

· managing office space and facilities

· identifying and monitoring risks to business performance

· administering pension schemes and share issues

· dealing with company/staff insurance policies

· managing contractual arrangements with suppliers/customers

Requirements:

· Bachelor’s degree in business management or computer applications or relevant qualification.

· At least 7 years’ relevant experience.

· Leadership mentality. Being able to lead your employees is essential in manager roles.

· Time management skills, problem - solving capability, decision making skills, mentorship and ability to work under pressure.

· Strong command overall management software like applicant tracking systems, payroll systems, etc.

· Excellent knowledge of labour registration.

· Excellent communication and leadership skills.

· Strong analytical and problem-solving ability.

· Excellent ability to create a comfortable and healthy work environment for employees.

· Willing to work weekends and Public Holidays whenever required.

· Strong administrative skills and an aptitude for using IT software

· Commercial awareness

· Meticulous attention to detail

· Interpersonal skills

· Influencing skills

· The ability to take the initiative

· A flexible and practical approach to work

· Discretion and diplomacy.

Sarah's Miracle Pte. Ltd.

Job Description

Job Description:

• Manage and keep up smooth restaurant operations.
• Maintaining safety and food quality standards.
• Supervise both kitchen staff and waitstaff, providing necessary feedback.
• write daily budget reports on both revenue and costs.
• communicate with dinners and mitigate potential conflicts.
• organize and take stock of restaurant supplies.
• great communication, time management being proactive.
• plans and evaluates department policies, processes, planning menus.
• providing legal, financial and/or strategic advice during and of meetings
• training the senior leadership team on corporate governance matters
• keeping up to date with any regulatory or statutory changes and policies that might affect the organisation
• ensuring that policies are up to date and are approved
• overseeing daily operations and customer satisfaction in a dining establishment.
• writing reports
• collating information.
• managing office space and facilities
• identifying and monitoring risks to business performance
• administering pension schemes and share issues
• dealing with company/staff insurance policies
• managing contractual arrangements with suppliers/customers

• Bachelor’s degree in business management or computer applications or relevant qualification.
• At least 7 years’ relevant experience.
• · Leadership mentality. Being able to lead your employees is essential in manager roles.
• Time management skills, problem - solving capability, decision making skills, mentorship and ability to work under pressure.
• Strong command overall management software like applicant tracking systems, payroll systems, etc.
• Excellent knowledge of labour registration.
• Excellent communication and leadership skills.
• Strong analytical and problem-solving ability.
• Excellent ability to create a comfortable and healthy work environment for employees.
• Willing to work weekends and Public Holidays whenever required.
• Strong administrative skills and an aptitude for using IT software
• Commercial awareness
• Meticulous attention to detail
• Interpersonal skills
• Influencing skills
• The ability to take the initiative
• A flexible and practical approach to work
• Discretion and diplomacy.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Description

1. Sales & Business Results

· Consult and is accountable for creating a positive work environment while working closely with the Direct Supervisor and Outlet Team to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.

· Adhere to Han’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labor costs.

· Utilise all informational resources available including P&L and Customer Feedbacks information and etc, to identify opportunities and threats and develop business plan to optimise organisation potential.

· Develop recruitment and training plan with supervisor to ensure stores are appropriately staffed with productive staff.

· Support and assist immediate superior towards achieving store and area results.

· Ensure service staffs perform suggestive selling at all times to increase sales, average check and meet promotion target.

· Ensure proper execution of market wide promotions.

· Monitor and analyse outlet’s business results. Initiate and periodically develop business plan to improve stores’ results with supervisor.

· Support, coach and coordinate implementation and execution of new products and business/ training processes consistently within the store.

· Follow up and lead the team to meet outlet’s Monthly Sales and New Product Promotion Targets.

· Collate customers’ feedbacks and suggest ideas or recommend actions.

· Suggest Local Store Marketing activities for the outlet, monitor and evaluate the results and effectiveness.

· Engage in effective resource deployment to optimise resources for assigned outlets.

· Assist Area Manager to achieve business results and optimizing the resources which include people deployment, stocks, coaching or training, etc.

2. Safety & QSC

· Support, coach and consult team to produce consistently high levels of QSC, safety and sanitisation standards and guidelines.

· Comply with company’s guidelines and empowerment to recover customers.

· Manage customer complaints of the assigned stores professionally and timely.

· Submit Incident Report inclusive of actions taken for customers’ feedbacks and stores’ incidents timely according to company guidelines.

· Ensure storage and usage of food products/ingredients based on First-In-First-Out and First-Expire-First-Out guidelines.

· Ensure that proper security procedures are in place to safeguard staff, customers and company assets.

· Ensure safe environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event a customer or employee is injured.

· Conduct Outlet’s Cash Audit, Food Safety and QSC Audit. Develop action plan where necessary.

· Uphold Han’s and outlets’ image and cleanliness in ensuring store structures, equipment and fixtures are in good condition, clean and housekeeping duties are performed routinely.

3. People Management

· Display and reinforce teamwork and people skills to gain commitment from outlet team to deliver Excellent Food Safety and QSC standards.

· Plan, recruit and interview based on stores needs and ensure staffing objectives are met.

· Manage shift arrangements including provide daily operational decision, positioning, scheduling and planning of staff.

· Train and develop staff to ensure that assigned store is adequately staffed in order to maximise sales potential, operational efficiency and reduce staff turnover.

· Equip, enforce, educate and consult with all staff on appropriate HR policies, labour laws, security and safety procedures.

· Conduct performance appraisals and provide valuable input based on defined goals and objectives for each direct manager and staff.

· Ensures that individual development plans for service & kitchen team to Outlet Leader (all managers and staff) are implemented as per guidelines or/ and plans.

· Conduct orientation including safety briefing, and oversee the training of new direct employees.

· Consult with supervisor on building staff commitment and assist with plan to increase employee’s loyalty, satisfaction and pride.

4. Administrative and others

· Ensure stores perform shift control and all tasks consistently in accordance to standards.

· Responsible for daily sales deposit stocks ordering, month-end inventory and petty cash reimbursement in place.

· Review stores’ sales projection and complete Weekly Store Schedules to maximise the use of labour and achieve sales.

· Review and approve stores’ working hours.

· Co-develop, execute and follow up stores’ action plans in terms of People, Food, Safety, QSC, Sales and profit with supervisor.

· Perform at least one opening and one closing shift weekly at each of the assigned stores.

· Perform any other duties and responsibilities as assigned by the Direct Supervisor.

Requirements

· Nitec/Diploma in Food & Beverage Services Management or equivalent.

· Minimum 2 years of outlet managerial experience.

· Preferably working experience in the Front & Back of House Operations.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

HAN'S UNION PTE. LTD.

Job Description

-Address to customers’ feedbacks and complaints promptly

-Adhere to the company’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labour costs

-Lead and motivate staffs in achieving sales target and customer’s satisfaction

-Oversee and manage all areas and business of an outlet assigned

-Ensure that all daily sales collection is in order and securely banked in

-Ensure that personnel and payroll related administrative duties are promptly followed up

-Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining area

Ensure consistency and quality of food served to customers

Responsible in recruitment, development, performance appraisal, retention3, and discipline of staff in the outlet. Take appropriate measures in furtherance staff stability and uphold discipline.

Planning staff’s schedule to ensure appropriate staffing based on operational requirements

Conduct orientation and oversee training of new onboarding employees

- Passion in F&B and Service industry
- Able to work long hours including weekends and PH
- At least 1 year experience in related field.

HAN'S UNION PTE. LTD.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:

This position is responsible for the daily operations of the respective assigned 4 - 6 outlets as well as to maximise the sales and optimise profits. He/ she has to build positive business relationship with the Outlet-in-Charge and Team.

Main Responsibilities:

1) Sales & Business Results

• Consult and is accountable for creating a positive work environment while working shoulder-to-shoulder with the Direct Supervisor and Store Teams to create and accomplish business, in terms of QSC, Sales, People and Profits objectives.
• Oversee and manage all areas of assigned outlets and make decisions on matters pertaining to assigned outlets.
• Use all informational resources available such as P&L and Customer Feedbacks information, etc, to identify opportunities and threats to build a business plan to optimize potential.
• Monitor and analyse outlets’ business results. Self-initiate and periodically develop business plan to improve stores’ results.
• Hold Monthly Area Meeting with all Outlets-In-Charge to account for business results, discuss over people development or movement and to update the team on the company and area directions or initiatives.
• Develop, execute and follow up stores’ action plans in term of People, Food Safety, QSC, Sales and Profit.

2) Safety & QSC

• Support, coach and consult teams to produce consistently high levels of QSC, safety and sanitization standards and guidelines.
• Submit Incident Report inclusive of actions taken for customers’ feedbacks and any stores’ incidents timely according to company guidelines.
• Ensure stores’ food products and ingredients store, use and sell according to First-In-First-Out and First-Expire-First-Out guidelines.
• Demonstrates and reinforces behaviors to gain commitment from Crew to Outlet Leadership Team to deliver Excellent QSC standards.

3) People

• Support, coach, consult Store-In-Charge to develop recruitment and training plan so that stores are appropriately staffed with competent staff and management team.
• Select, interview, hire, conduct On-Job-Evaluations (if necessary) and train direct reports based on areas’ needs and goals.
• Know, enforce, educate and consult with all staff on all appropriate HR policies, labor laws, security and safety procedures.
• Conduct performance appraisals and gives input based on defined goals and objectives for each direct managers and staff.
• Ensures that individual development plans for service & kitchen team to Outlet Managers are implemented as per guidelines or/ and plans.

4) Administrative and others

• Conduct Cash Audit and Food Safety and QSC Audit on the assigned stores at least once per assigned outlets on monthly basis. Coach and develop action plan with stores’ leaders.
• Review and ensure outlets’ Month-end administration and submission is timely and accurately.
• Ensure stores perform daily sales deposit, shift control, inventory ordering, petty cash reimbursement and other tasks in accordance to standards timely and consistently.
• Submit and present monthly operations sales, accountability and action plan report.

Han's (F&B) Pte Ltd

Han's is a homegrown family-friendly cafe that has been serving a wide variety of everyday fare since 1978. This includes local and western favourites, asian and western pastries, and a wide collection of cakes.

Job Description

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.

Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)

HANIS (F&B) PTE. LTD.

Job Description

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.

Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)

LUXURY ISLANDS PTE. LTD.

Job Description

Job Summary

The F&B Captain is responsible for providing professional, courteous, and efficient food and beverage service to guests in the hotel’s restaurant, banquet, or lounge areas. The role ensures smooth table service, accurate order handling, and a high standard of guest experience in line with brand and departmental standards.indeed+1

• Greet guests warmly, escort them to their seats, and present menus in a professional manner.

• Provide accurate information on menu items, ingredients, and special promotions; make recommendations where appropriate.

• Take orders for food and beverages, ensuring correct details and any special requests (e.g., allergies, dietary needs).

• Serve food and beverages in the correct sequence and manner, following established hotel and brand standards.

• Monitor guest tables throughout the meal, ensuring smooth service, timely responses to requests, and prompt handling of issues.

• Communicate orders accurately to the kitchen and bar using the POS system or order slips.

• Ensure orders are delivered correctly and in the right sequence; check for any discrepancies or guest complaints.

• Process payments, including cash, credit card, and in-house billing, following hotel credit and billing policies.

• Prepare and set up dining areas, including tables, chairs, linens, cutlery, glasses, and condiments, in line with hotel standards.

• Set up and maintain buffet displays, including garnishing, portioning, and replenishing items as required.

• Clear tables, reset them promptly, and maintain cleanliness and order in the dining area throughout service.

• Keep all service areas, back-of-house, and equipment clean and tidy, following hygiene and safety standards.

• Follow all food safety, hygiene, and allergen handling procedures as per hotel and regulatory requirements.

• Adhere to personal hygiene, grooming, and uniform standards as specified by the hotel.

• Report any hazards, accidents, or incidents immediately and follow up as required.

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

Marriott International

Job Description

KUNG FU MASTER F&B PTE. LTD.

Job Description

Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure compliance with company policies, operational procedures, and service standards.
• Monitor restaurant cleanliness, hygiene, and overall appearance.
• Ensure opening and closing procedures are completed properly.

• Recruit, train, supervise, and evaluate restaurant employees.
• Prepare staff work schedules and manage attendance.
• Motivate employees to achieve high performance and excellent customer service.
• Conduct regular staff meetings and performance reviews.

• Ensure customers receive professional and friendly service.
• Handle customer inquiries, feedback, and complaints promptly.
• Maintain high levels of customer satisfaction and loyalty.
• Resolve customer issues efficiently and professionally.

• Ensure food preparation and service comply with food safety and hygiene regulations.
• Monitor food quality, presentation, and portion control.
• Ensure compliance with Singapore Food Agency (SFA) food safety requirements.
• Conduct regular inspections of kitchen and dining areas.

• Monitor inventory levels of food, beverages, and restaurant supplies.
• Order supplies and coordinate with approved suppliers.
• Minimize food wastage and control stock usage.
• Conduct regular stock counts and inventory reconciliation.

• Prepare and monitor restaurant budgets.
• Control operating costs and maximize profitability.
• Monitor daily sales, cash handling, and banking procedures.
• Prepare financial and operational reports for Management.

• Develop and implement promotional activities to increase sales.
• Monitor sales performance and recommend improvement strategies.
• Build relationships with customers and corporate clients.
• Support marketing campaigns and special events.

• Ensure compliance with all relevant government regulations and licensing requirements.
• Maintain workplace safety and health standards.
• Ensure compliance with employment laws and company policies.

• Ensure restaurant equipment and facilities are properly maintained.
• Coordinate repairs and preventive maintenance.
• Maintain a safe, clean, and organized working environment.

• Prepare daily, weekly, and monthly operational reports.
• Monitor key performance indicators (KPIs) and recommend improvements.
• Report operational issues and business performance to senior management.

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

• Coordinate daily front-of-house and kitchen operations.

• Manage floor seating, guest flow, and reservations to maximize efficiency.

• Oversee opening/closing procedures and accurately balance registers.

• Provide ongoing coaching and performance feedback to servers and bartenders.

• Enforce company policies, dress codes, and professional standards.

• Engage with guests to ensure satisfaction and resolve complaints efficiently.

• Monitor food/beverage presentation and speed of service.

• Maintain strict compliance with local health codes and food safety regulations.
  

1-Group (Singapore)

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

Job Description

1 Group is seeking a skilled and experienced Bar Captain to lead our bar operations and deliver exceptional service to our guests. In this role, you will manage the bar team, oversee daily operations, and ensure every drink is prepared to the highest standard while maintaining a clean, organized, and well-stocked bar.

Job Responsibilities:

• Oversee daily bar operations, ensuring smooth workflow and high service standards.

• Lead, train, and supervise bar staff, including bartenders and junior team members.

• Prepare and serve drinks, cocktails, beers, and wines to meet quality and presentation standards.

• Ensure the bar is clean, organized, and fully stocked at all times.

• Monitor inventory levels, manage stock, and place orders for supplies as needed.

• Maintain compliance with local liquor laws, health, and safety regulations.

• Collaborate with restaurant and kitchen teams to ensure seamless service.

• Handle guest inquiries, requests, and complaints professionally to maintain high satisfaction.

• Assist in creating new cocktail recipes, menus, and promotional offerings.

• Manage bar schedules, assign duties, and oversee shift operations.

• Monitor performance of bar staff and provide coaching or feedback for improvement.

• Ensure proper cash handling, billing, and financial reporting procedures.

Job Requirements:

• Minimum 1–3 years of experience in bartending or bar management, preferably in a restaurant, bar, or hotel.

• Strong knowledge of cocktails, spirits, wines, and bar operations.

• Proven leadership and team management skills; ability to supervise and train bar staff.

• Familiarity with local liquor laws and regulations (Liquor Licensing Act compliance).

• Food hygiene certification (e.g., Basic Food Hygiene Certificate) preferred.

• Excellent communication and interpersonal skills; able to provide exceptional customer service.

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

Job Location:

• We run several dining outlets across the island. During the interview, we’ll ask for your current location so we can match you to the most suitable workplace.

1-Group (Singapore)

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

Job Description

We’re seeking a dynamic and driven Restaurant Manager for Mimi Chinese Restaurant. This position will help lead day-to-day operations, uphold service excellence, and inspire a high-performing team to deliver memorable dining experiences.

You’ll work closely with the culinary and service teams to execute regular dining service, private events and even events to the highest standards.

Job Description

• Responsible for the day-to-day operations and administration of the restaurant.

• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.

• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.

• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.

• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.

• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.

• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.

• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.

• Supervising of employee and provide training and development plan.

• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.

• Other ad-hoc duties as required.

Job Requirements

• Diploma or equivalent qualification in Hospitality / F&B Management.

• Minimum 5 years of relevant supervisory or managerial experience in casual/fine dining/event execution.

• Strong customer service and problem-solving skill.

• Strong and dynamic personality who is willing to learn new items on food and service.

• Strong planning and people management skill to lead a dynamic service team.

• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends.

• Team player with excellent interpersonal and communication skills.

• Ability to thrive in fast-paced environments and handle multiple responsibilities with composure

• Able to commit to shift work, weekends, and public holidays as part of a rotational schedule

• Proficient in MS Office applications for administrative work.

• Experience in wedding and events are a plus point.

• Mandarin language proficiency is an advantage, as the role is based in a Chinese restaurant and involves communicating with Mandarin-speaking guests.
  

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).

• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.

• Provide development plans to team members in accordance with the company's KPI.

• Identify relevant courses for the team members.

• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.

• Propose activities according to market needs.

• Provide yearly sales budget proposals for the outlet.

• Maintain good working relationships with landlords, relevant authorities/ agencies, licensees and sub-contractors.

• Assist inspectors of relevant authorities/ agencies such as NEA, MUIS and Civil Defense during outlet inspection and follow-up actions.

• Liaise with landlords on building matters, joint promotions and events.

• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with licensees.

• Responsible for sourcing and recommending suitable food types to fill up vacant stalls.

• Conduct regular checks on food quality and provide feedback to licensees.

• Ensure selling prices of stalls according to licensee agreements.

• Assess and provide evaluation of subcontractors' performance.

• Supervise and provide guidance to licensees and cleaning contractors to provide high quality of service and achieve housekeeping excellence.

• To plan and carry out M&E works according to schedule.

Administration

• Planning work schedule of the team.

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.

• Handle disciplinary issues, grievances, disputes and work tension among the team.

• Handles the termination procedures as per company’s guideline.

• Effectively communicate company policies and procedures to team members, licensees and contractors etc.

• Accountable for outlet float money, petty cash and daily sales collection.

• Responsible for ensuring licensees’ daily sales received, are correct and being bank in.

• Timely submission of outlet reports.

• Prepare and submit monthly Branch Manager reports to Area/ Assistant Area Manager.

• Ensure proper cost control on all expenses according to budget.

• Carry out necessary actions against licensees and contractors for non-conformance in service, housekeeping and agreements.

• Any other assigned tasks

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Job Express Services Pte Ltd.

Job Express Services Pte Ltd is a trusted and accredited employment agency in Singapore, recognized by the Ministry of Manpower. With over 15 years of experience, we specialize in delivering top-tier staffing solutions across various industries.

Job Description

Job Position : Restaurant Manager
Salary up to $5000
Working Hour : 6 days 12 hours
Location : Pioneer / Toa Payoh
Company provide meals

Key Responsibilities:
·         Oversee the daily operations of the restaurant to ensure smooth and efficient service.
·         Manage, train, and supervise restaurant staff.
·         Ensure high standards of customer service and customer satisfaction.
·         Monitor staff performance and maintain a positive working environment.
·         Handle customer inquiries, feedback, and complaints professionally.
·         Manage inventory, stock ordering, and cost control.
·         Ensure compliance with food hygiene, safety, and company policies.
·         Prepare staff schedules and manage manpower allocation.
·         Monitor sales performance and implement strategies to achieve business targets.
·         Maintain cleanliness, quality, and operational standards at all times.

Requirements:
·         Previous experience in fast food management or a similar supervisory role.
·         Strong leadership and team management skills.
·         Excellent communication and interpersonal skills.
·         Ability to work in a fast-paced environment.
·         Good problem-solving and organizational abilities.

Interested applicants, who wish to apply for the advertised position.
Kindly click the "APPLY NOW" button to apply.

Yvonne Loke

Job Express Services Pte Ltd
EA Registration Number: R1107329
EA Licence No: 14C7179

Guzman y Gomez

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

Job Description

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

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

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

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

Guzman y Gomez

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

Job Description

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

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

Job Scope

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

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

BEREMPAH BROS PTE. LTD.

Job Description

Company Overview

BEREMPAH BROS PTE. LTD. is a fast-growing Singapore F&B brand serving local food with a modern twist. The company is expanding across multiple outlets, focusing on delivering quality food and service.

Job Summary

You will lead daily outlet operations, ensuring smooth service, maintaining food and service standards, and supporting company growth through staff leadership and operational excellence.

Responsibilities

• Manage daily outlet operations to ensure smooth service during peak periods and maintain operational efficiency
• Lead, train, and motivate outlet staff to deliver consistent food quality, fast service, and high cleanliness standards
• Plan and schedule staff rosters to ensure adequate manpower coverage for each shift
• Monitor food preparation, portioning, presentation, and product consistency according to company SOPs
• Handle customer feedback and resolve service issues professionally to maintain customer satisfaction
• Manage stock levels by ordering supplies, controlling wastage, and coordinating with suppliers
• Monitor daily sales, cash handling, POS records, delivery platform orders, and generate outlet performance reports
• Ensure compliance with food hygiene regulations, workplace safety standards, and company operating procedures
• Collaborate with management to improve outlet workflow, control costs, and enhance sales performance
• Support new outlet openings by assisting with staff deployment and operational standardization

Preferred competencies and qualifications

• Prior F&B supervisory or outlet management experience preferred
• Experience in hawker, food court, quick-service, or high-volume F&B environments is an advantage
• Food hygiene certificate is an advantage

LUXURY ISLANDS PTE. LTD.

Job Description

The Banquet Supervisor is responsible for supervising the setup, service, and breakdown of banquet and function events to ensure smooth execution, high guest satisfaction, and compliance with hotel standards. The role leads banquet service staff during events and coordinates closely with other hotel departments to deliver professional and efficient service.

• Supervise banquet operations for meetings, weddings, conferences, events, and other functions.

• Ensure all function rooms are set up according to the event order, floor plan, and client requirements.

• Brief banquet staff on service standards, event details, timing, menu, and responsibilities.

• Monitor service quality throughout events to ensure guest satisfaction and smooth operations.

• Coordinate with Sales, Kitchen, Stewarding, Front Office, and other departments for event execution.

• Assign duties to banquet attendants, servers, and captains as required.

• Inspect room setup, cleanliness, equipment, table arrangements, and service ware before and during events.

• Handle guest requests, complaints, and last-minute changes professionally and promptly.

• Ensure banquet staff follow hygiene, safety, grooming, and service standards.

• Support the setup and breakdown of banquet venues before and after events.

• Monitor food and beverage service flow, buffet presentation, and replenishment.

• Maintain accurate event records, logs, and feedback reports.

• Assist in controlling banquet supplies, equipment, and inventory.

• Support staff training, coaching, and performance monitoring.

• Ensure all event operations comply with hotel policies and brand standards.

LUXURY ISLANDS PTE. LTD.

Job Description

The Assistant Restaurant and Bar Manager supports the daily operations of the restaurant and bar to ensure excellent guest service, smooth service flow, strong team performance, and compliance with hotel standards. The role assists in managing staff, controlling costs, maintaining quality, and driving revenue through effective outlet operations.

• Assist in overseeing the day-to-day operations of the restaurant and bar.

• Support the Restaurant and Bar Manager in planning, organizing, and supervising service periods.

• Ensure high standards of guest service, product quality, and presentation at all times.

• Monitor staff performance, grooming, attendance, and service standards.

• Assist with staff scheduling, roster planning, and manpower deployment.

• Provide on-the-floor supervision during peak service periods.

• Handle guest feedback, complaints, and special requests in a professional manner.

• Support training, coaching, and development of service staff.

• Assist in maintaining beverage and food cost control, stock levels, and inventory management.

• Monitor table service, bar service, billing accuracy, and POS operations.

• Ensure cleanliness, hygiene, safety, and sanitation standards are followed.

• Support upselling, promotions, events, and revenue-generating initiatives.

• Coordinate with the kitchen, banquet, and other hotel departments for smooth operations.

• Assist with monthly inventory, reports, and administrative tasks.

• Ensure compliance with company policies, brand standards, and licensing requirements.

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills
• Ensure food quality and presentation are up to standard and manage service recovery
• Manage peak periods effectively with good hosting and queue management skills
• Display good supervisory skills with ability to assign and delegate duties among staffs
• Plan outlet schedule and deployment
• Manage staff discipline and performance issues
• Execute outlet administrative duties and management reporting
• Maintain restaurant hygiene and upkeep
• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)
• At least 2 years experience in F&B, preferably with managerial experience
• Possess high standard of customer service and willingness to learn
• Salary will commensurate with experience
• Staff meal provided
• Company is expanding with good growth opportunities

Welfare & Benefits

• Annual Salary Increment
• Quarterly Sales Incentive
• Performance Bonus
• Annual Leave
• Medical Leave
• Medical Benefits
• Staff Dining Privilege
• Career Advancement Opportunities
• Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• Heartbeat Bedok (Bedok MRT)
• Pasir Ris Mall (Pasir Ris MRT)
• Eastpoint Mall (Simei MRT)
• Heartland Mall (Kovan MRT)
• Waterway Point (Punggol MRT)
• Djitsun Mall (Ang Mo Kio MRT)
• Bukit Timah Shopping Centre (Beauty World MRT)
• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)
• New Outlet Opening Soon (Bukit Batok MRT)

Whatsapp us at 81•• •194 for more information!

Private Advertiser

Job Description

1.⁠ ⁠Working Hours & Physical Requirements
2.Shift work (8–10 hours per day)
3.Restaurant operating hours: 6am–2am (including early mornings)
4.Work on weekends & public holidays
5.Stand for long hours
6.Perform cleaning tasks
7.Carry items up to 15–20kg

Your Main Responsibilities
1.Manage daily restaurant operations during your shift
2.Control labour, food cost & wastage
3.Ensure food availability & smooth deliveries
4.Handle customer feedback & complaints
5.Lead, train & brief team members
6.Manage stock, cash & store security

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

About the role

As the Restaurant Manager, you'll oversee the restaurant operations, ensuring top-tier service, quality, and guest satisfaction. Your role involves leading a dedicated team to deliver an exceptional fine dining experience while maintaining a focus on profitability and efficiency.

Key responsibilities

• Lead, motivate, and mentor the restaurant staff to deliver exceptional service and uphold high standards.

• Manage daily operations, including reservations, seating, and service flow, ensuring seamless experiences.

• Address guest inquiries, concerns, and feedback promptly and professionally, enhancing the dining experience.

• Monitor sales performance, implement pricing strategies, and drive revenue growth through innovative initiatives.

• Uphold and enforce restaurant policies and standards for a professional and compliant environment.

• Assist and support additional business duties as assigned by management.

About you

• Experience in a fine dining Restaurant

• Possess at least a tertiary education certification.

• Strong leadership skills inspiring teams toward excellence.

• Exceptional customer service and communication abilities.

• Knowledgeable in food and beverage trends with a strong understanding of fine dining etiquette and service.

HOW TO APPLY:

We would like to invite interested applicants to submit their resume to lav••••••@dhc.com.sg or by clicking the "Apply Now" button.

We regret to inform that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Lavis Ong

Registration number R21100883

EA License: 12C6253

KINGWON ENTERTAINMENT MANAGEMENT PTE. LTD.

Job Description

About Us

We are a premier wholesale distributor powering the region's hospitality scene. We supply an extensive portfolio of premium liquors, popular soft drinks, and specialty beverages to bars, restaurants, hotels, and retailers.

We are looking for an energetic, organized, and highly driven Assistant F&B Manager. If you love the beverage industry, have a sharp mind for logistics and numbers, and want to transition out of grueling late-night restaurant/bar shifts into the dynamic world of B2B wholesale distribution, this is your next step.

As the Assistant F&B Manager, you will be the engine room of our beverage department. You will work side-by-side with the F&B Manager to maintain inventory health, coordinate brand activations, train clients, and ensure our B2B accounts receive flawless product support.

Key Responsibilities:

• Account Support & Activations: Assist key client accounts (restaurants, bars, hotels) with menu implementation, product placement, and organizing promotional tasting events.

• Inventory & Sampling Control: Monitor beverage stock levels, track product shelf-life (especially for soft drinks and craft beers), and manage the distribution of promotional samples to the sales team.

• Product Training: Conduct product masterclasses, tastings, and basic mixology or perfect-serve training for both our internal sales reps and clients' front-of-house staff.

• Data & Market Tracking: Compile sales performance data on various beverage categories and monitor competitor pricing and emerging drink trends.

• Supplier Coordination: Liaise with liquor and soft drink suppliers to coordinate delivery schedules, point-of-sale (POS) marketing materials, and brand assets.

• Experience: 3–4 years of supervisory or team lead experience in hospitality (bars, hotels, restaurants) or working within beverage distribution.
• Beverage Knowledge: A strong foundational knowledge of spirits, soft drinks, mixers, and beer.
• Execution Skills: Strong organizational skills. You are someone who can seamlessly switch between analyzing a spreadsheet and hosting a liquor tasting.
• B2B Understanding: Basic knowledge of how commercial beverage programs run (stock rotation, FIFO, menu pricing, and wastage control).
• Tech Savvy: Proficient in MS Excel/Google Sheets and quick to learn inventory management or ERP software.
• Required: Well-versed in both spoken and written Mandarin to communicate effectively with Chinese-speaking stakeholders/clients.

CAFFE DELL A'MORE PTE. LTD.

Job Description

The Assistant Restaurant Manager will oversee the daily operations of a Whiskdom outlet, ensuring smooth workflows, team performance, product quality, and customer satisfaction. This role requires strong leadership, hands-on service skills, and the ability to manage both people and processes in a fast-paced F&B environment.

FORKETTA PTE. LTD.

Job Description

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies.

Essential Qualifications & Skills

• Experience: 3–5+ years in hospitality management, with a solid track record of leading teams in fast-paced environments.
• Hard Skills: Proficiency in Point of Sale (POS) systems, inventory software, and rostering tools. Strong capability in financial reporting and budget analysis.
• Soft Skills: Excellent interpersonal communication, strong problem-solving abilities, and a customer-first mindset.

FORKETTA PTE. LTD.

Job Description

Key Responsibilities

Daily Operations & Guest Relations

• Shift Management: Oversee opening, closing, and smooth day-to-day operations during peak and off-peak hours.
• Customer Service: Act as the primary point of contact for guest feedback and swiftly resolve complaints to maintain high satisfaction.
• Quality Control: Ensure food, beverages, and service strictly adhere to brand standards, recipes, and presentation guidelines.

Team Leadership & Development

• Staff Scheduling: Create and manage weekly duty rosters, assign stations, and track employee attendance.
• Training & Onboarding: Assist in hiring, training, and mentoring new team members.
• Performance: Monitor employee performance, provide constructive feedback, and enforce workplace conduct.

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 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

• Analyze budget and P&L for the outlet.

• Leading a team of outlet Hosts / Hostess. This position will be accountable for planning, coordinating and managing the receptions and services to ensure restaurant operations run efficiently and effectively and that customer service standards are maintained at all times.

• Work with team members in service and food preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.

• Ensure all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.

• Responsible for maintaining and coordinating reviews, discipline, staff awards, flexi days, payroll, SRFs, etc.

• Approves the schedule and flexi day requests for all restaurant staff.

• Responsible for coordinating training of all staff as needed. Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience. High-volume, fast-paced restaurant experience is a plus

Experience

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

Other Prerequisite

• Be willing to work any day and any shift

• Able to perform under pressure

• Respond to visual and aural cues

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.

RecruitFirst Pte. Ltd

Grow your company with RecruitFirst!

Job Description

Assistant Manager (Japanese Restaurant)

Job Summary

• Salary: Up to $2,800 + $300 Allowance

• Working Days: 5.5 Days (44 hours per week)

• Working Location: Anchorpoint

• Join a well-established Japanese restaurant brand, Ma Maison

• Opportunity for career growth and development

Job Description

• Take customer orders and ensure excellent service standards

• Serve food and beverages to customers

• Clear and reset tables promptly

• Manage daily outlet operations and ensure smooth workflow

• Supervise, guide, and manage staff performance

• Support manpower planning and maintain service quality

• Handle other ad-hoc duties as assigned

Requirements

• Prior experience in the F&B or restaurant industry is preferred

• Experience in a supervisory or leadership role will be advantageous

• Good communication and interpersonal skills

• Able to work in a fast-paced environment

• Positive attitude with strong customer service orientation

• Willing to work retail hours, weekends, and public holidays

To Apply

Interested applicants, please submit your updated resume in MS Word format by clicking the Apply Now button.

We regret that only shortlisted candidates will be notified.

Tsen Jiun Lih (R22110403)
Recruitment Consultant
RecruitFirst Pte Ltd (EA13C6342)