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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, 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.

Exklusiv Resorts Pte Ltd

We are a premier Club which strives to deliver high quality services to deliver high quality services to our members in a conducive cosy ambience.

Job Description

The Executive Sous Chef is responsible for the proper efficiency and profitable functioning of the kitchen department. Managing and monitoring the kitchen operation. Guides Sous Chefs in driving continuous improvement.

Key Responsibilities

• Supervises and monitors the quality of all food prepared in the kitchen. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with other chefs in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
• Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with F&B Manager.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions for concerning product enhancements / savings / other improvements.
• Has a strategic plan to analyze and subsequently reduce food waste.
• Monitors the hygiene and maintenance standards in all kitchen areas.
• Conducts daily briefing and de-briefing.
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts and participates in interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff, taking into consideration the volume of expected business.
• Performs any other duties as assigned.

Amrise Hotel Pte Ltd

Job Description

Responsibilities:

• Clean and maintain guest rooms according to set standards and procedure

• Responds timely to guests’ special request for miscellaneous items like cribs, cots, extra towels, etc

• Follows departmental policies and procedures

• Adhere to personal grooming and hygiene standards

• Any other duties as may be assigned from time to time

Requirements:

• To maintain established standards according to the hotel requirements

• Highly responsible & reliable

• Able to motivate staff, lead and guide a team

• Organized and able to follow a schedule

• Pays attention to detail when cleaning

• Able to multi-task and detail oriented

·       Able to motivate staff, lead and guide a team

• Experienced housekeeping with Good Time Management skills

• Training will be provided

• Able to work shift, weekends and public holidays

Duties:

• Tidying up rooms

• Cleaning and sanitizing toilets, showers/bathtubs, countertops, and sinks

• Making beds and changing linens

• Vacuuming and cleaning carpets and rugs

• Sweeping/vacuuming, polishing, and mopping hard floors

• Keeping bathrooms and kitchen stocked with clean linens, toiletries, and other supplies

• Emptying trash receptacles and disposing of waste

• Reporting any necessary repairs or replacements

• Ensuring that all health and safety regulations are adhered to

Write in to us with your latest resume and expected salary to ac•@amrisehotel.com

We regret that only short-listed candidates will be notified.

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the overall operations of Lobby Bar and Pool Bar and to assist in The Dining Room daily operation.

KEY RESPONSIBILITIES:

• Ensure service is friendly, prompt and courteous at all times.

• Monitor budget and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

• Schedule staff hours and assign duties.

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and bar facilities.

• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

• Ensure correct liquor licensing laws are abided by paying particular attention to intoxicated guests and underage guests.

• Estimate spirit, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

• Review snack menus and analyse drink recipes in order to determine labour and overhead costs, and assign prices to menu items.

• Assist in the establishment and maintenance of an outlet promotional calendar.

• Increase and maintain average beverage checks and food snack spends per person in line with budget expectations.

• Coordinate with Executive/Outlet Chef to ensure that all items of food meet desired image and quality and also for the developments of special promotions.

• Report maintenance faults and damage of furniture and all areas of the restaurant to the maintenance department.

• Ensure completion of monthly linen, operating equipment, wine and beverage stock- take.

• Handle customer concerns and complaints with concern and understanding according in a professional manner.

• Collect guest feedback and comments in order to improve service and product quality to ensure guest satisfaction.

• Handle complaints from guests in a pleasant and efficient manner, to ensure guests satisfaction.

• Ensure sales are maximised through suggestive up selling.

Amrise Hotel Pte Ltd

Job Description

Job Summary:

We are seeking an experienced and dynamic in Operations Manager to oversee the daily operations of multiple hotels within our portfolio. The ideal candidate will ensure that each property operates smoothly, maintains high standards of service, and achieves financial goals. This role requires strong leadership, effective communication, and a passion for delivering exceptional guest experiences.

Key Responsibilities:

• Oversee the day-to-day operations of multiple hotels within the cluster.

• Develop and implement operational strategies to enhance efficiency and guest satisfaction.

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

• Monitor and manage budgets, ensuring financial targets are met or exceeded.

• Collaborate with department heads to ensure seamless operation across all hotel functions.

• Lead and mentor hotel management teams, fostering a culture of excellence.

• Analyse operational performance and implement improvements as needed.

• Coordinate with sales and marketing teams to drive occupancy and revenue.

• Address and resolve guest complaints in a timely and professional manner.

• Conduct regular site visits to ensure high standards are maintained across all properties.

Qualifications and requirements

• Proven experience in hotel operations management, preferably within a cluster or multi-property role.

• Minimum of 5 years of experience in hotel operations management, preferably within a cluster or multi-property role.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

• Excellent communication and interpersonal skills.

•  Ability to make strategic decisions and manage multiple priorities under pressure.

• Familiarity with health, safety, and regulatory requirements in the hospitality industry.

•  Strong problem-solving abilities and attention to detail.

• Strong leadership and team management skills.

• Ability to work under pressure and manage multiple priorities.

• Commitment to delivering high-quality guest service.

Benefits:

• Competitive salary and performance-based bonuses.

• Opportunities for professional growth and career advancement.

• Employee discounts on hotel stays and services.

Write in to us with your latest resume and expected salary to ac•@amrisehotel.com

We regret that only short-listed candidates will be notified.

RecruitPedia Pte Ltd

RecruitPedia is an innovative, efficacious recruitment solution provider headquartered in Singapore.

Job Description

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: job•@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

SingCo BV Pte Ltd

Job Description

Assistant Outlet Manager

Reports to Management

Incumbent needs to perform shift works and work on Weekends and Public Holidays.

• In charge of operational managing the restaurant outlet (s).
• Ensure compliance to food quality, hygiene and workplace safety standards.
• Coach, mentor and train service staff on a day to day operations such as such as train staff to have good service standards and cashiering knowledge, upkeep cleanliness and tidiness of workplace, etc.
• Guide service staff to handle customers’ complaints.
• Organise and control inventory, manage budget and reduce in wastage.
• Plan, create and execute business strategies to sustain profitability and increase sales.
• Monitor sales and provide weekly and/or monthly sales reports to Management and provide reviews on a regular basis.
• Manpower planning and schedule weekly roster.
• Work with various stakeholders such as HR, Marketing and Maintenance Departments on manpower issues, marketing strategies to improve on business sales and maintenance work and repairs on a regular or needs basis.
• Any ad-hoc tasks assigned by Management from time to time.

BCH HOTEL INVESTMENT PTE LTD

Job Description

JOB SUMMARY

To ensure highest level of customer service and personal service to our guest. You will be working closely with event planners and professional to identify their needs and ensure customer’s satisfaction.  You supply to all types of services relating to the events a take on the responsibility of coordinating all the logistics involved in making the event work to the guest’s satisfaction. 

QUALIFICATIONS & EXPERIENCE

• Minimum of 2 Years of relevant working experience. Additional Experience in Hospitality ie. Sales is an asset.
• Preferably with a Bachelor’s degree/ Higher education qualification/ Equivalent in hotel management/ Business Administration

CORE WORK ACTIVITIES

• Ensure all Catering standards are adhered for all event activity
• Actively be involved in and monitor of all levels of service to ensure success of this benchmark
• Work closely with the Director of Catering to ensure all contractual terms agreed upon are carried and maximize function space for the highest profitability of the hotel.
• Ensure all service standards are in compliance. 
• Be available to assist client while on site at appropriate times.
• Provide booking feedback to all departments to include advance information on conventions and catering functions ensuring client requirements are met and that refinements to service and procedures are made as necessary to meet the client’s needs.
• Ability to detail last minute bookings where required, as directed by Director of Catering.
• Work with Director of Catering to oversee Daily BEO Meetings, Weekly Resume Meeting, Pre-Con Meeting (Both Internal & External)
• Attend daily kitchen meeting to review BEO and ensure last minute changes are communicated to Banquets, AV, Kitchen, Stewarding & Front Desk. 
• Ensure proper handover from Sales Department after contract signed. 
• Collect Pre-Event deposit timely as per schedule/s listed in the contract
• Upsell and manage events and assigned bookings from site inspections, booking detail administration, pre-event meetings and post-event follow-up and re-booking.
• Solid compilation of all pertinent information leading to clear and concise agendas, Group Resumes and Banquet Event Orders.
• Ensuring post-event billing are in place and according to the billing as per Banquet Event Order. 
• Initiate billing procedures, ensuring client credibility and that deposit and/or credit applications are received with adequate information and within an acceptable time frame. 
• Check-out PM Account with 5 working days from last day of event. 
• Assist with the compilation of competitive intelligence information.
• Active participation in Departmental meetings, team building efforts and other like activities. 
• Actively participate in appropriate Catering & Events training.
• Maintain high quality of service standards required by the hotel and by the company.
• All other reasonable requests that are made by the leadership of the Department and Hotel.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.

From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International.

Be

where you can do your best work,

begin

 your purpose, 

belong

 to an amazing global team, and 

become

 the best version of you.

RE&S Enterprises Pte Ltd

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

Job Description

Location: Great World City@ Kou Teppan

Teppanyaki Head Chef

The Teppanyaki Head Chef is responsible for overseeing all teppanyaki kitchen operations, ensuring high-quality food preparation, exceptional guest experiences and efficient kitchen management. This role requires strong culinary expertise, leadership skills and the ability to perform live teppanyaki cooking while maintaining the highest standards of food safety, hygiene and customer service.

Key Responsibilities

• Lead and manage the daily operations of the teppanyaki kitchen.

• Prepare and cook teppanyaki dishes according to company recipes and quality standards.

• Deliver engaging live cooking performances while interacting professionally with guests.

• Ensure consistency in food presentation, taste, and portion control.

• Develop and improve teppanyaki menus in collaboration with management.

• Supervise, train, coach, and develop kitchen staff to maintain high performance standards.

• Plan staff schedules and allocate manpower efficiently.

• Monitor inventory levels, place orders, and control food costs and wastage.

• Ensure all food is prepared in compliance with food safety and hygiene regulations.

• Conduct regular quality checks on ingredients and finished dishes.

• Maintain cleanliness and proper maintenance of kitchen equipment and workstations.

• Work closely with restaurant management to achieve operational and financial targets.

• Handle customer feedback professionally and resolve food-related concerns promptly.

• Ensure compliance with company policies, Standard Operating Procedures (SOPs), and workplace safety requirements.

Requirements

• Minimum 5 years of experience in Japanese cuisine, with at least 2 years in a supervisory or Head Chef role.

• Proven experience in teppanyaki cooking and live culinary performance.

• Strong knowledge of Japanese ingredients, cooking techniques, and food presentation.

• Excellent leadership, coaching, and team management skills.

• Strong understanding of food safety, hygiene, and sanitation standards.

• Good communication and interpersonal skills.

• Ability to work under pressure in a fast-paced environment.

• Flexible to work weekends, public holidays, and rotating shifts.

• Relevant food hygiene certification is an advantage.

Preferred Qualifications

• Culinary certification or diploma in Culinary Arts or a related field.

• Experience in premium dining or hospitality establishments.

• Knowledge of food cost control, inventory management, and kitchen budgeting.

• Basic English communication skills; additional languages are an advantage.

Key Performance Indicators (KPIs)

• Food quality and consistency.

• Guest satisfaction and feedback.

• Food cost and wastage control.

• Kitchen hygiene and audit compliance.

• Team productivity and staff development.

• Inventory accuracy and stock management.

• Achievement of operational and financial targets.

voco® Orchard Singapore

Job Description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie - Italian Cuisine. Working together with your kitchen leaders, you will oversee the kitchen operations and coordinate kitchen colleagues in order to prepare, cook and present enticing breads and pastries according to hotel standard recipes.

• Participate in the preparation of all items prepared in the kitchen. Ensure that all food are prepared and presented in an attractive and appetizing manner.

• Works with locally available fresh products wherever possible.

• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.

• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies.

• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.

• Maintain a cleanliness, neat and well-groomed at all times during on duty.

• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.

• Reviews recipes, determines food, labor and overhead costs.

• Directs food apportionment policy to control costs.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.

• Manage departmental budget by keeping track of stock inventory and minimising material wastage.

• In the absence of a manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

• Provide direction to the Kitchen helpers, including Commis Cooks, Leading Cooks, Kitchen Attendants and Stewards.

• Provide orientation, training and guidance to new colleagues joining the team.

• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.

• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices.

• Any other duties as assigned by their superior.

What we need from you

• Diploma or Degree in Culinary Arts with a strong interest in Italian cuisine.

• At least 1-2 years experience in a similar capacity. Experienced leading cooks are also welcome to apply.

• Working experience in the hotel industry will be an added advantage.

• Must posses a valid food hygiene certificate.

• Commitment to work split shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Manager, Banquet

Summary of Responsibilities:

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

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

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

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

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

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

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

• Monitor the event status and communicate with culinary team

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

• Control outsource labour supply, casual labour and overtime

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

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

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

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

• Drive consistent service and process improvement

Qualifications:

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

• Experience in similar size/style of 5* hotel

• Diploma / degree in Hospitality Management

• Leadership / People management

• Good interpersonal and communication skills

• Able to work under pressure and independently

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

• Service oriented with an eye for details

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

• Strong problem solving and decision making skills

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

• Can use sensitivity and discretion in supporting guest needs

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

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

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

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

NOMADA RESTAURANT PTE. LTD.

Job Description

he Restaurant Assistant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant to ensure excellent customer service, operational efficiency, food quality, and profitability. The role also includes supervising staff, maintaining company standards, and ensuring compliance with food safety and workplace regulations.

• Assist in the day-to-day operations of the restaurant.
• Ensure smooth restaurant operations during all service periods.
• Monitor service standards and ensure guests receive exceptional dining experiences.
• Handle customer feedback and resolve complaints professionally and promptly.
• Ensure cleanliness, hygiene, and restaurant presentation meet company standards.

• Supervise, motivate, and support front-of-house employees.
• Assist in staff recruitment, onboarding, orientation, and training.
• Conduct daily pre-shift briefings and communicate operational updates.
• Monitor employee performance and provide coaching to improve service standards.
• Foster teamwork and maintain a positive working environment.

• Prepare and manage staff duty rosters.
• Ensure adequate manpower is available to meet operational needs.
• Monitor staff attendance, punctuality, leave, and discipline.
• Assist in controlling labour costs while maintaining service quality.

• Ensure guests receive prompt, friendly, and professional service.
• Build positive customer relationships and encourage repeat business.
• Handle VIP guests and special requests efficiently.
• Follow up on customer feedback and implement service improvements where necessary.

• Support the Restaurant Manager in achieving sales and profitability targets.
• Monitor daily sales performance and suggest initiatives to improve revenue.
• Control operating expenses, minimise wastage, and manage inventory effectively.
• Ensure accurate cash handling, POS operations, and end-of-day reconciliation.

• Monitor stock levels of food, beverages, and operational supplies.
• Coordinate ordering and receiving of supplies.
• Conduct regular inventory counts and investigate stock variances.
• Ensure proper storage and stock rotation according to FIFO principles.

• Ensure compliance with food hygiene, workplace safety, and company policies.
• Maintain cleanliness of dining areas, service stations, and equipment.
• Ensure all staff adhere to food safety regulations and personal hygiene standards.
• Participate in internal and external audits where required.

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

We are looking for an Assistant Reservation Manager to assist the Reservation department to ensure all key KPIs are met and maintained including conversion, abandoned call rate and quality assurance.

Responsibilities

• Support the reservations sales team and operations teams to ensure all key KPIs are met and maintained including conversion, abandoned call rate and quality assurance. 

• Ensure travel agency commissions, reservations sales conditions, profile tracking and guest recognition is checked, completed and updated accordingly.

• Maintain and update reservation systems with accurate tracking and rate information to all distribution channels 

• Maintain high level of performance within the reservations guest experience, including the support for the reservations and operations team.

• Ensure that a “RevPRO culture” is spread in the hotel, through regular liaison with operational and call centre teams.

• Maintaining quality of reservations delivery with a team offshore.
  

Requirements

• Minimum of 3 years of relevant experience in the reservations sales 

• Strong working knowledge of CRS, PMS, TARS or distribution systems 

• Results Orientated 

• External and internal environment understanding  

• Ability to work effectively and contribute in a team  

• Great communication, presentation and influencing skills  

• Customer/Commercial focus 

• Team support and development mindset for the team 

• Multicultural awareness and able to work with people from diverse cultures  

• Flexible and able to embrace and respond to change effectively  

• Self-motivated and energetic 

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $5000 (Negotiable)

Working Address: New Bahru

Working hours: 5 Day Work Week

                            10AM - 10.30PM with 1 hour lunch break. 

Responsibilities and Duties:

• Prepare and deliver high-quality modern Korean cuisine, including specialised preparation and cooking techniques designed to complement craft Yakju, Takju, and Soju offerings

• Oversee and manage the food preparation process to ensure consistency and quality

• Coordinate with suppliers and manage ingredient ordering

• Develop and refine menus, ensuring variety, quality, and alignment with the restaurant concept

• Create standard operating procedures (SOPs) and train kitchen staff to execute menu items consistently

• Supervise the kitchen team to maintain high standards of food quality and operational performance

• Delegate responsibilities effectively and monitor workflow progress

• Maintain clear communication with the team and provide leadership in daily kitchen operations

• Resolve operational issues promptly in a professional manner

• Ensure compliance with food hygiene and workplace safety standards

Qualifications and Requirements:

• Minimum 3 to 5 years of relevant experience as a Sous Chef or Head Chef

• Experience in semi-fine dining or fine dining environments

• Diploma in Culinary Arts or a related certification 

• Strong knowledge of current culinary trends and kitchen optimisation processes

• Proven ability to lead, train, and motivate a kitchen team while upholding company standards and values

• Ability to communicate effectively with stakeholders, including suppliers and kitchen staff

• Proficiency in Korean language or is an advantage for menu development and coordination purposes

Benefits: 

• AWS

• Performance Bonus 

• AL entitlement 

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

DOMO ARIGATO PTE. LTD.

Job Description

Key Responsibilities:

Menu Development: Design creative, profitable menus and daily specials that align with the restaurant's concept and budget.

Staff Management: Recruit, train, schedule, and mentor the kitchen brigade, ensuring smooth service and high morale.

Quality Control: Inspect dishes for taste, portion size, and visual presentation before they leave the kitchen.

Inventory & Cost Control: Manage ingredient purchasing, negotiate with suppliers, monitor food margins, and conduct regular stock takes.

Health & Safety: Enforce rigorous food hygiene, sanitation, and workplace safety standards to meet regulatory requirements.

Key Skills & Qualifications

• Culinary Mastery: Advanced knowledge of cooking techniques, flavor profiles, and food preparation.
• Leadership & Communication: Strong ability to mediate, motivate, and direct staff while maintaining a positive kitchen culture.
• Financial Acumen: Capability to manage kitchen budgets, minimize food waste, and maximize profitability.

Marriott International

Job Description

JOB SUMMARY

Supports the Executive Housekeeper and/or Assistant Executive Housekeeper in all respects of responsibility for the cleanliness and orderliness of the hotel.

JOB DUTIES AND RESPONSIBILITIES

• Assume responsibility for Housekeeping Department in the absence of the Executive Housekeeper and/or Assistant Executive Housekeeper.
• Oversees daily room operations and coordinating with other departments regarding any issues related to room operations.
• Handles guest complaints and requests, promptly and efficiently.
• Maintains high level of co-operation between departments/ sections of the hotel with the housekeeping department.
• Carries out quality control checks of the rooms and public areas and assigns any necessary duties to Housekeeping and Engineering associates.
• Daily inspection of all VIP rooms to ensure the room is in perfect condition.
• Ensures quality and consistency of all work produced.
• Supports in departmental projects, and contribute innovative ideas to enhance operations.
• Keep records of all controllable items, sales figures and production figures.
• Ensures a healthy P&L bottom line for both Housekeeping & Laundry departments.
• Supports in managing linen, uniforms, and departmental supplies.
• Analysing guest feedback and identify improvement areas.
• Periodically checks on the various housekeeping stores ensuring cleanliness and orderliness.
• Checks on all housekeeping equipment regularly and liaise with vendors for repair and/or maintenance.
• Analyses staff daily assignments and ensure adequate coverage of housekeeping area on all shifts.
• Plans department’s monthly rosters.
• Plans, implements and conducts training for housekeeping associates.
• Plans and assists with 15 minutes training.
• Conducts new hire interviews and recruitment.
• Conducts orientation for newcomers on their first day.
• Schedules and monitors work carried out by contractors and make suggestions to improve standards.
• Conducts appraisal sessions with associate as and when designated by HR.
• Evaluates 90 days and annual appraisal of housekeeping associates.
• Keeps records and monitors annual leave and public holidays of all associates.
• Counsel staff and take disciplinary actions where necessary.
• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Ensures that safety precaution, fire evacuation and emergency procedures are adhered by housekeeping associates.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Diploma in Hospitality, Hotel Management, or related field.
• At least 1 year in a supervisory role managing Housekeeping department of the hotel, serviced apartments or resorts.
• Great understanding of hotel PMS systems (e.g. Opera) and Knowcross.
• Great communication and interpersonal skills.
• Strong attention to details (critical for inspections).
• Problem-solving and guest handling skills.
• Coaching, mentoring, and developing associates
• Technical expertise, leadership capabilities, and sharp eye for detail.
• Time management and ability to work under pressure.
• Familiar with housekeeping procedures, chemicals and equipment.
• Familiar with room inspection standards and audit requirements.
• Inventory and cost control basis.
• Willing to work shifts, weekends and public holidays.

voco® Orchard Singapore

Job Description

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a passionate and dynamic individual to join the team as Catering Sales Manager (Weddings). As Catering Sales Manager (Weddings), you will drive business through direct sales solicitation for the wedding segment and support overall catering, weddings and catering revenue for the hotel.

• Work closely with Banquet and other departments to facilitate services agreed upon and to ensure the overall success of the event.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include all hotel departments.

• Establish strong working relationship with Wedding couples and maintain accurate and updated information about their needs for their function.

• Manage weddings / events functions to achieve the optimum departmental revenue targets.

• Follow up on potential sales leads.

• Design and plan wedding packages to maximise the conversions and profitability for the hotel.

• Negotiate and review weddings / events packages offered to clients.

• Represent the hotel in wedding shows and events as required.

• Produce monthly sales-related reports and sales forecasts for assigned area of responsibility.

• Prepare contracts for confirmed Weddings & social events.

• Be up to date with current wedding trends and competitive packages in the market.

• Confident and professional approach when dealing with clients and wedding suppliers.

• Promote guest satisfaction and encourage referrals.

• Handle feedback and resolve complaints from guests.

• Maintain client files and update information daily in accordance with established departmental policies and procedures.

• Follow up with clients regularly during and after departure to ensure satisfaction.

• Be a “Trusted Advisor” for the Wedding Couple during their journey with us, leading up to their Wedding Day.

• Monitor and handle inquiry calls and provide client proposals in accordance with established departmental policies and procedures.

• Prepare event orders, proposals, confirmation and other agreements.

• Maintaining a close working relationship with Vendors and Partners.

• Perform other duties as assigned.

What we need from you

• Diploma/Degree in Marketing/Tourism/Hospitality Management/Travel or related disciplines.

• Minimum 3-4 years of experience in Sales within the Hospitality Industry.

• Good communication skills and shows initiative.

• Committed to working on weekends, public holidays and evenings.

• Well versed in systems such as: Opera PMS

• Proficient in Microsoft Office applications.

• Flexible work approach.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

NEW LIFE FOOT SPA

Job Description

Key Responsibilities

• Team Management: Assign tasks, organize schedules, and ensure adequate staffing for all shifts 
• Performance Monitoring: Track employee performance, provide feedback, and implement performance improvement plans when necessary 
• Training and Development: Identify skill gaps, mentor employees, and facilitate training programs to enhance team capabilities 
• Communication: Relay information between management and staff, convey company policies, and gather team feedback 
• Problem-Solving: Address conflicts, operational issues, and workflow bottlenecks, providing effective solutions Status.net.
• Resource Management: Allocate tools, materials, and other resources efficiently to maintain smooth operations Status.net.
• Compliance and Safety: Enforce workplace policies, safety procedures, and quality standards 
• Reporting: Prepare and submit reports on team performance, operational metrics, and other relevant data to management 

• Leadership and team management, including motivating and developing employees
• Strong verbal and written communication for coordination and reporting staffingtalk.com.
• Problem-solving and decision-making abilities to handle operational challenges 
• Time management and organizational skills to oversee multiple tasks and schedules 
• Ability to work with management systems and lead diverse teams 

Elitez Pte Ltd

Established since 2010, Elitez Pte Ltd is a strategic partner in operational projects, general recruitment and payroll management. With the single-minded focus by our founding team, we emerged as a market leader within the FMCG manpower sphere in 2013. There-on, we evolve ourselves to be a strategic partner in managing service-driven outsourced manpower teams.

Job Description

Duties and Responsibilities

• Oversee day-to-day operations across boutiques to ensure business functioning and compliance with company standards.

• Coordinate logistics and operational setup for brand events, exhibitions, and client activations.

• Oversee boutique upkeep, including lighting, security systems, and display fixtures.

• Manage maintenance schedules and ensure swift resolution of operational issues.

• Oversee maintenance, repairs, and facility improvements to ensure optimal presentation and functionality.

• Oversee store layout, fixture installation, and operational readiness before shop opening.

Requirements

• GCE O level & above

• At least 2 years’ work experience in the related field is required for this position.

• Experience in handling retail stores operations.

• Knowledge of Microsoft Excel V lookup and Pivot Tables is a must.

• Very Good interpersonal and Communications skills.

• Meticulous and detailed with good support & follow-up skills.

• Office working hours but OT may be necessary when there are events.

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using, and disclosing your personal data for the purpose stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

DOMO ARIGATO PTE. LTD.

Job Description

Key Responsbilities

1. Floor Operations & Guest Services

• Active Floor Presence: Maintain high visibility on the floor to step in, support staff, and table-touch guests.
• Atmosphere & Flow: Regulate music volume, lighting, and cleanliness to meet brand standards.
• Conflict Resolution: Handle guest complaints and service recovery quickly and professionally.

2. Staff Leadership & Development

• Team Management: Train, onboard, and evaluate hosts, servers, and bartenders.
• Scheduling & Rosters: Create staff schedules, manage shift handovers, and adjust for sales volume or special events.
• Pre-service Briefings: Conduct daily meetings to communicate specials, VIP guests, and service goals.

3. Bar & Inventory Coordination

• Stock Control: Monitor bar and cellar inventory, track deliveries, and order supplies as needed.
• Menu Collaboration: Work with operations managers to craft, update, and merchandise beverage menus.
• Compliance: Ensure responsible service of alcohol and strict adherence to licensing laws.

4. Administration & Profitability

• Point-of-Sale (POS) Management: Process voids, comps, and employee time-clock approvals.
• Cash Handling: Oversee cash drawers, reconcile registers at shift changes, and prepare bank deposits.
• Health & Safety: Enforce food safety and hygiene protocols across the dining room and bar.

Key Qualifications & Skills

• Experience: 3+ years in hospitality management or as a senior supervisor.
• Knowledge: Strong grasp of beverage programs (wine, spirits, cocktails) and food safety.
• Soft Skills: Exceptional multitasking, conflict resolution, and interpersonal communication.

McDonald's Singapore

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

Job Description

You Make It Great! Great Start Great Future.

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

As a Assistant Restaurant Manager, you will learn to

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

We are looking for people who have

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

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in cleaning sector

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Job Description & Requirements

Responsibilities:

1. To Oversee daily operation and activity for Hotel department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

HANAE ITALIAN PTE. LTD.

Job Description

We are a new family-style Western / Asian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for an Executive Chef to join our senior management team in managing the Back of House operations.

Requirements:

- at least 15 years of total Back of House experience with at least 10 years in fine dining (MUST be MICHELIN starred establishment).
- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pizza- and pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

Soup Holdings Limited

Job Description

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Soup Holdings Limited

Job Description

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. To Oversee daily operation and activity for Dishwashing/cleaning department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

ICE Holidays (S) PTE LTD

Job Description

Position: Sales Manager

Reporting to:  General Manager 

Company Description: 

Golden Destinations by ICE HOLIDAYS Sdn Bhd is a leading B2B travel wholesaler in Malaysia, specializing in providing customized travel packages to partners across the ASEAN region. We are committed to delivering exceptional travel experiences through strategic partnerships and high-quality travel products.  

In line with our growth strategy, our company has expanded its business into the Singapore market under the registered entity ICE HOLIDAYS (S) PTE LTD. We are primarily focused on B2B outbound travel, offering curated international travel solutions to our network of travel partners. This expansion marks a significant milestone in our regional development, allowing us to better serve our partners and clients in Singapore with localized support and tailored travel services. 

The Sales Manager will be responsible for driving business growth, managing key accounts, and executing strategic sales initiatives to expand our presence in Singapore. This role is based in Singapore and will involve close collaboration with our headquarters in Malaysia. 

Responsibilities: 

• Develop and implement effective sales strategies to achieve revenue and growth targets for the Singapore market. 

• Identify, prospect, and secure new business opportunities within the travel and tourism sector. 

• Manage and expand relationships with existing B2B clients, ensuring high levels of satisfaction and repeat business. 

• Conduct market research to understand customer needs, competitor activities, and emerging travel trends in Singapore. 

• Serve as the main point of contact for Singapore-based partners and clients. 

• Deliver compelling presentations and proposals to potential clients, showcasing the company’s products and services. 

• Negotiate contracts, pricing, and terms to secure profitable deals while maintaining competitive positioning. 

• Work closely with Marketing, Product, and Operations teams in Malaysia to align on promotional campaigns, product launches, and service delivery. 

• Provide regular market feedback to headquarters to inform strategic planning. 

• Represent the company at trade shows, networking events, and industry functions in Singapore. 

• Monitor and report on sales performance, pipeline activity, and market insights. 

• Prepare sales forecasts, budgets, and action plans in alignment with overall business objectives. 

• Submit regular reports (daily activity updates, weekly performance summaries, and monthly consolidated reports) to management, ensuring accuracy and timeliness 

• Carry out any other related ad-hoc tasks or assignments as required by management to support business objectives. 

Requirements: 

• Bachelor’s degree in Business, Tourism, Hospitality, or related field (or equivalent professional experience). 

• Minimum 3 years of proven sales experience in the travel, tourism, or hospitality sector, preferably in the Singapore market. 

• Strong network and client base within the travel industry in Singapore will be an advantage. 

• Excellent communication and negotiation skills in English (Mandarin is a plus to effectively communicate with Mandarin-speaking clients). 

• Proficient in Microsoft Office, Google Workspace, and CRM tools. 

• Highly motivated, proactive, and results-driven. 

• Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment. 

• Familiarity with regional travel products, hotel contracting, airline negotiations, and market trends.

• Able to work independently with minimal supervision while staying connected to the Malaysia HQ team. 

Benefits: 

• Annual Company trip (For Confirmed Employees) 

• Yearly Bonus depending on Company performance and reflect to Individual performance 

• Annual performance appraisal review annually to identify room for improvement process 

• Outpatient medical coverage from registered clinics 

• Employee price for travel packages (For Confirmed Employees) 

• Company uniform provided 

• Travelling claims by receipt 

MOONLIGHT LOUNGE PTE. LTD.

Job Description

Responsibilities

Oversee the daily operations of the bar, including opening and closing the bar, stocking supplies, ordering inventory, managing staff, handling customer inquiries and complaints, and enforcing safety and security protocols.

Create promotional campaigns to drive business to the bar.

Develop and maintain relationships with suppliers.

Create and enforce policies and procedures to ensure the bar runs smoothly and efficiently.

Perform other duties as assigned.

Qualifications

Previous experience in the industry is preferred.

Must be organized and efficient.

Great people skills are required.

Passion for the industry is a must.

Must be willing to work long hours.

Must be able to lift and move heavy objects.

Must be able to stand for long periods.

Must be able to work in a fast-paced environment.

Position Type and Expected Hours of Work

This is a full-time position. Days and hours of work are Monday through Saturday, 8:00 p.m. to 12:00 a.m.

Required Education and Experience

Previous experience in the industry is preferred.

YUMMY PALACE PTE. LTD.

Job Description

Job responsibilities include:

• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• promoting and marketing the business
• overseeing stock levels
• ordering supplies
• producing staff rotas
• handling customer enquiries and complaints
• taking reservations
• greeting and advising customers
• problem solving
• preparing and presenting staffing/sales reports
• keeping statistical and financial records
• assessing and improving profitability
• setting targets
• handling administration and paperwork
• liaising with customers, employees, suppliers, licensing authorities and sales representatives
• making improvements to the running of the business and developing the restaurant.

Marriott International

Job Description

Dao by Dorsett AMTD Singapore

Located in the heart of Singapore’s vibrant Central Business District, Dao by Dorsett AMTD Singapore is a 268 high quality serviced apartment units designed to cater to the needs of discerning international business and leisure travelers. Fully equipped with all the essentials, seamless technology and with sustainability in mind, the well-appointed studio, one- and two-bedroom suites go beyond creature comforts, offering an exclusive residence with all the luxuries of a hotel, making it perfect for daily, short and long stays.Dao by Dorsett AMTD Singapore offers a comprehensive range of services such as high speed internet connectivity, regular housekeeping and concierge services, 24-hour guest relations, as well as facilities that includes an in-house restaurant, Collective, in-room dining options, Boardroom, an outdoor infinity pool, a round-the-clock fitness center, and Gather Executive Club.

Job Description

Reporting to the General Manager, the incumbent shall be responsible for ensuring all areas under Front Office are running efficiently and in accordance with the property’s standard operating procedures with the focus on guest/customer satisfaction, highly visible throughout the operation in guest contact areas.

DUTIES & RESPONSIBILITIES

• Responsible for greeting and fond farewell for VIP guests

• Oversee front desk operations

• Resolve guest complaints in a timely and appropriate manner

• Interact with guests and ensuring that shift duties are handled by front desk associates

• Handling of guest security and creating functional emergency procedures

• Ensures all Front Office associates undergo adequate training and that it is carried out in their day-to-day activities

• Responsible for department budget and develops strategies to ensure they are achieved

• Responsible for department’s performance within the budget, co-operating with Sales and Marketing on the Marketing action plan

• Conduct regularly meetings with Director of Sales and Director of Revenue and Reservations to analyze and evaluate current business in the property and competitors to ensure Management is updated on plans to achieve budgeted targets

• Works closely with Engineering Manager and Executive Housekeeper on preventive maintenance, health and safety, general standards or maintenance and hygiene in rooms in accordance with hotel established standards

• Any other ad-hoc duties as assigned from time to time

KNOWLEDGE, SKILLS AND ABILITIES

• Diploma in Hospitality Management/Tourism or any related field

• Minimum 5 years in Front Office operations, of which at least 2 years in supervisory position

• Knowledge of OPERA Cloud

• Excellent written and oral communication skills

• Excellent social and interpersonal skills

• Possess marketing and sales skills

• Presentable and well groomed

• Excellent organizational and time management skills, with the ability to set priorities for self and others.

• Able to work in a fast-paced environment and handle pressure.

In support of maintaining a Singaporean core, we will not be able to sponsor any Work Visa for this position.

We regret that only shortlisted candidate shall be notified.

ANNAPOORNA SIGNATURE PTE. LTD.

Job Description

Responsibilities:

• Assist the Manager in the daily operations of the outlet.
• Supervise and support front-of-house and service staff to deliver excellent customer experiences
• Ensure food quality, presentation and service standards are consistently met in line with company guidelines
• Coordinate closely with kitchen and service teams to maintain efficient service flow and timely food delivery
• ,Responsible and accountable for all cash amounts in the restaurant, in the absence of manager.
• Responsible for proper opening and closing of the restaurant.
• Feedback to the manager on any operational issues.
• Responsible for the restaurant upkeep and cleanliness
• Responsible for Inventory.
• Any additional tasks, as assigned by the Manager
  

Requirements:

• Minimum 3 years of experience in a supervisory role within the F&B industry
• Knowledge of Indian cuisines, their preparation and service
• Customer-oriented with excellent communication and leadership skills
• Ability to thrive in a fast-paced environment,
• Must be willing to work shift hours , weekend and public holidays
• Strong leadership skills with the ability to motivate and develop teams
• Posses valid food safety certification is a plus

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

Private Advertiser

Job Description

Responsibilities:

• Support Front Office Manager to supervise and coordinate front office operations.

• Manage service recovery for escalated guests’ concerns and feedback.

• Manage team’s service performance in response to guests’ needs and requests to ensure guest satisfaction.

• Collaborate with various departments on guests’ special requirements and requests.

• Monitor front office operations to ensure adherence to organizational standards and procedures.

• Monitor room inventory levels and reconcile discrepancies.

• Manage staff performance to achieve departmental goals.

• Provide coaching and guidance to improve staff work performance.

• Manage emergency situations.

• Record and report all unusual events to the Management.

• Other ad-hoc duties and responsibilities as and when assigned.

Requirement:

• At least a Diploma in Hospitality Management or equivalent.

• Min. 2 years of working experience as Duty Manager.

• Able to perform rotating shifts, including weekend and public holidays.

• Team player with a positive work attitude.

• Passionate to serve and go the extra mile for guests.

• Possess excellent communication, interpersonal and leadership skills.

• Able to make sound decisions and solve problems effectively.

• Able to work under pressure.

APT Hospitality Pte. Ltd.

Job Description

Job Description & Requirements

The role is responsible for maintaining cleanliness, orderliness, and presentation of rooms in accordance with established standards and procedures, ensuring a comfortable environment that meets and exceeds guest expectations.

Requirements

• Clean and service assigned rooms according to established standards and procedures.

• Ensure rooms are properly prepared with amenities, linen, and guest supplies in place.

• Replenish supplies in rooms according to established standards.

• Maintain cleanliness of rooms, including dusting, vacuuming, polishing furniture, and cleaning carpets and upholstery.

• Remove rubbish and ensure overall tidiness of guest apartments.

• Maintain housekeeping carts, storage areas, and equipment in clean, organised, and usable condition.

• Report any maintenance defects, damage, or missing items in rooms or equipment to the relevant departments.

• Attend to guest or resident requests promptly.

• Update and complete daily room status accurately in the system or records.

• Assist in linen inventory, sorting, counting, and control of soiled and clean linen items.

• Ensure proper handling, storage, and issuance of linen and uniforms.

• Coordinate with laundry contractors to ensure cleanliness standards and timely delivery.

• Perform any other related duties as assigned.

Qualifications

• At least higher secondary education.

• Minimum 1 year of housekeeping experience.

• Basic knowledge of housekeeping operations and equipment usage.

• Ability to work independently with minimal supervision.

• Strong attention to detail and sense of responsibility.

• Good communication and interpersonal skills.

• Able to follow instructions and work effectively as part of a team.

Working location will be at Stamford Place - 61 Stamford Road

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 Description

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.

• To ensure that each All F&B outlet is managed successfully as an independent profit center.

• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.

• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.

• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.

• To ensure that the department operational budget is strictly adhered to.

• To monitor all costs and recommend / institute measures to control them.

• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.

• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.

• To implement a flexible employee base, with the right mix of full time and part-time employees. To allocate employees over the department based on established business levels for the day.

• To assign responsibilities to subordinates and to check their performance periodically.

• To represent the F&B Department on the HOD Committee.

• To support staff needs in other departments based on the hotel priorities and anticipated business levels.

• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.

• To be available and on duty during peak periods and practice hands on management style.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.

• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.

• To personally and frequently verify that guests in all the outlets are receiving the best possible service.

• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.

• To be demanding and critical when it comes to service standards.

• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).

• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.

• Sets a positive example for guest relations.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handles guest problems and complaints.

• Empower employees to provide excellent customer service.

• Ensure employees understand expectations and parameters.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.

• To encourage creativity among the outlet teams.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

Administration

• To ensure that all departmental operations manual are prepared and updated annually.

• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.

• To conduct monthly Food & Beverage Meeting.

• To ensure that all meetings are well planned, efficient and results oriented.

• To conduct daily operations briefing with all Outlet Managers.

• To ensure that deadlines on all projects are met.

Marketing

• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

• To continuously seek ways to assist the outlet management maximize their revenues and profits.

• To monitor and analyze the activities and trend of competitive restaurants and bars.

• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.

• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.

• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

• To maintain a good rapport and working relationship with staff in the outlet and all other departments.

• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.

• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.

• To respond to any changes in the F&B Department function as dictated by the hotel.

• To project at all times a positive and motivated attitude and exercise self-control.

• To have a complete understanding of the Hotel's Policies and Procedures.

• To provide a courteous and professional service at all times.

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.

• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.

• To conduct yearly performance appraisal and give employees regular feedback on their job performance.

• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.

• To ensure that all employees provide a courteous and professional service at all times.

• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.

• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.

• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.

• Create opportunities to upsell during event planning.

• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

Requirement:

• Minimum certificate in Hotel Management or F&B Management.

• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.

• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.

Premium Hotel Management Pte Ltd

Job Description

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here's what you can expect!)

• You get to work primarily in 1 of our 25 hotels in Singapore

• 6 days' work week (8 hours per day)

• Attractive incentives and bonus

• Staff rates at Accor hotels in Singapore and worldwide

• Birthday Leave

Responsibilities:

• Ensure highest standard of cleanliness, order and appearance of the hotel.

• Plan monthly roster for Housekeeping team.

• Assign housekeeping employee their roles and duties; inspect work, etiquette and grooming for conformance and ensure compliant.

• Ensure employee attendances/allowances/incentives are updated for payroll.

• Maintain accurate attendance and leave record of housekeeping employee in HRMS system.

• Assist in the area of employee retention via mentoring, counselling and creating conducive working environment for all employee.

• Supervise, train, and retrain employee, including interns, to prescribed hotel standard.

• Identify high potential employee for career progression.

• Ensure the cleanliness and appropriate supply of rooms or its equivalent according to the standards and procedures set and approved by the hotel management. Eg.monitor forecasted occupancy and ensure adequate manpower to clear all check out rooms by 3 pm and guest rooms by 6 pm.

• Maintain monthly Thorough Cleaning schedule to ensure extra attention-to-detail cleaning is done for all rooms on rotation basis.

• Ensure that the condition of fixtures, fittings and building components are well-maintained.

• Report and follow up with Maintenance team to correct room and public area defects.
  Maintain proper record of activities/events such as Inventory, Rooming Lists, housekeeping/maintenance records.

• Usage of cleaning materials must be monitored and ensure all inventories are adequately stored, recorded and properly maintained.

• Observe, monitor and gather feedbacks from parties concerned to review work processes and propose innovative ideas to improve work efficiency.

• Propose processes on cost saving measures without compromising hotel service standards and ensure successful implementation.

• Attend to guest request and complaints related to housekeeping issues and provide guest with feedback, when necessary.

• Assist the Duty Manager/Front Office Manager/Hotel Manager to disseminate and implement work policies.

• Undertake any reasonable tasks as and when assigned by the management.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry.

• Resourceful, self-motivated, possess a spirit of excellence as well as team player.

• Decision maker and confident.

• Able to motivate employee and lead and guide a team.

• Good interpersonal and communication skills.

• Accountability and dependability.

• Vigilant, quality focus and alert with keen eye for details.

• Service oriented with good personality.

• Able to work shift, weekends and public holidays.

• Able to work independently.
  

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

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


Operations & Guest Experience

• Manage the daily operation of the spa and wellness areas, ensuring service delivery is consistent, efficient, polished, and aligned with brand standards.
• Maintain a visible floor presence during peak periods, supporting the team, resolving operational issues, and safeguarding a smooth guest flow.
• Oversee treatment room readiness, facility presentation, ambience, cleanliness, hygiene, and safety standards across front- and back-of-house areas.
• Respond to guest feedback and service recovery matters promptly, escalating complex or sensitive issues to the Spa & Wellness Executive Director/ Director where required.
• Monitor consultation standards, treatment delivery, post-treatment care, retail recommendations, and booking accuracy to strengthen the end-to-end guest journey.
• Conduct regular walkthroughs, quality checks, treatment observations, and operational audits, ensuring corrective actions are completed within agreed timelines.
• Support pre-opening readiness checks, soft-opening rehearsals, and operational ramp-up activities to confirm guest areas, equipment, supplies, and service flows are fully prepared.

• Support the Spa & Wellness Executive Director/ Director in managing departmental revenue, expenses, productivity, and cost-control performance against approved targets.
• Review daily revenue, treatment utilisation, therapist productivity, retail conversion, and stock movement, taking practical action to improve performance.
• Manage labour deployment, consumable usage, linen flow, and operating supplies to reduce waste while maintaining service readiness.
• Assist with promotions, treatment packaging, membership activity, and retail initiatives in line with approved commercial plans.
• Contribute operational insights to budgeting, forecasting, menu planning, procurement readiness, and opening ramp-up assumptions.

• Represent the spa and wellness operation professionally during guest-facing activities, internal activations, promotional events, and hotel initiatives.
• Support Sales & Marketing by providing accurate operational information for campaigns, collateral, digital content, and guest communications.
• Ensure retail displays, treatment menus, wellness programming, and promotional touchpoints are current, visually refined, and commercially relevant.
• Build positive relationships with regular guests, members, hotel teams, brand partners, and suppliers to strengthen loyalty and operational collaboration.
• Assist in the implementation of approved wellness programmes, partnerships, launch offers, and seasonal activations.

• Lead assistant managers, supervisors, therapists, receptionists, and attendants in day-to-day operations, ensuring expectations are clear and standards are consistently upheld.
• Support recruitment, onboarding, probation reviews, coaching, and performance follow-up in partnership with the Spa & Wellness Executive Director/ Director and Human Resources.
• Prepare and manage rosters, leave planning, daily deployment, break coverage, and task allocation to maintain appropriate staffing levels and service continuity.
• Reinforce grooming, punctuality, communication, professional conduct, and luxury service behaviours through consistent coaching and timely feedback.
• Address minor conduct or performance matters promptly and fairly, escalating formal disciplinary concerns in accordance with company procedures.
• Conduct daily briefings, service huddles, operational handovers, and team communication routines to promote alignment and accountability.

• Ensure all associates complete mandatory hotel, spa, wellness, hygiene, safety, product, and brand orientation before performing operational duties.
• Work closely with the Spa & Wellness Training Manager to schedule training, monitor attendance, support assessments, and follow up on competency gaps.
• Participate in soft-opening simulations, treatment timing reviews, emergency drills, and operational rehearsals to validate readiness and consistency.
• Maintain a culture of continuous learning by sharing feedback, observing service delivery, and reinforcing updated standards during daily operations.

• Prepare accurate daily, weekly, and monthly operational reports covering revenue, productivity, guest feedback, retail performance, stock, incidents, and maintenance matters.
• Maintain effective booking, POS, cash-handling, commission, stock-control, and inventory processes in accordance with company policies.
• Monitor par levels for professional products, retail items, consumables, amenities, operating supplies, uniforms, and linen to prevent service disruption.
• Maintain updated SOPs, checklists, opening and closing procedures, hygiene logs, risk controls, maintenance records, and incident documentation.
• Provide timely updates to the Spa & Wellness Director on operational risks, resource requirements, guest trends, team matters, and corrective actions.

• Support pre-opening, renovation, refurbishment, and operational-improvement projects by coordinating assigned tasks, timelines, and stakeholder follow-up.
• Assist with the preparation of readiness trackers, snag lists, equipment checks, product lists, room set-up standards, and operational handover documents.
• Coordinate with Engineering, Housekeeping, Procurement, IT, Security, and external vendors to resolve operational issues affecting spa readiness or continuity.
• Support commissioning, testing, preventive-maintenance planning, warranty tracking, and user training for spa equipment and wellness facilities.
• Track assigned project risks, dependencies, and action items, escalating delays or critical concerns to the Spa & Wellness Executive Director.

• Diploma or degree in Hospitality Management, Business Administration, Wellness, or Spa Management
• Professional spa or wellness certifications (e.g., CIDESCO, CIBTAC, ITEC, or equivalent)

• Minimum 8 years of progressive experience within luxury spa, wellness, hospitality, or guest-experience operations
• Minimum 5 years in an assistant manager or manager capacity within a spa and wellness in a luxury establishment
• Practical experience in team leadership, guest relations, and budgeting P&L
• Working knowledge of treatment operations, retail selling, luxury-service expectations and Forbes standards
• Exposure to pre-opening, re-branding or project-readiness activities is an advantage

• Strong operational leadership with the ability to guide teams calmly, clearly, and consistently during busy service periods
• Excellent guest-relations skills, with confidence in resolving concerns professionally and preserving a refined service environment
• Organised, detail-oriented, and commercially aware, with the ability to monitor KPIs, rosters, stock, reporting, and service standards
• Collaborative communication style, with the ability to work effectively with the Spa & Wellness Director, hotel departments, brand partners, and suppliers
• Professional presence, discretion, composure, and a genuine commitment to luxury wellness, guest care, and team development
• Operational flexibility to work weekends, public holidays, early shifts, late shifts, and rotating rosters as required by business needs

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.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Manager, Jaan

Summary of Responsibilities:

Deliver Exceptional Michelin-Star Guest Experiences

• Lead the dining room team in delivering personalized, intuitive and memorable guest experiences aligned with Michelin-star and luxury hospitality standards.

• Drive service excellence through attention to detail, anticipation of guest needs and effective service recovery.

• Maintain compliance with LQA standards, Accor luxury service culture and restaurant service rituals.

• Build strong relationships with returning guests, VIPs and loyalty members.

Oversee Fine Dining Operations

• Manage daily restaurant operations, reservations, service flow, staffing deployment and outlet readiness.

• Collaborate closely with the Culinary and Sommelier teams to ensure seamless execution of the guest journey.

• Uphold the highest standards of presentation, cleanliness, food safety and operational excellence.

• Conduct daily briefings, coaching sessions and ongoing service training.

Drive Business Performance

• Monitor labour productivity, operating costs and revenue performance to achieve financial targets.

• Support menu engineering, upselling initiatives and guest engagement strategies to maximize profitability.

• Analyse guest feedback and operational metrics to identify opportunities for continuous improvement.

Lead, Develop & Inspire the Team

• Coach, mentor and develop service professionals to deliver consistent world-class hospitality.

• Foster a culture of accountability, teamwork and continuous learning.

Qualifications:

• Diploma or Degree in Hospitality Management or a related field.

• Minimum 2 years of leadership experience in a fine dining, luxury restaurant, or upscale hotel environment.

• Experience within a Michelin-starred, award-winning, or luxury hospitality setting is highly preferred.

• Passion for delivering exceptional guest experiences and luxury service standards.

• Strong leadership, coaching and team development capabilities.

• Excellent communication and interpersonal skills with the ability to engage guests and colleagues at all levels.

• Highly organized, detail-oriented and able to thrive in a fast-paced environment.

• Strong problem-solving, decision-making and conflict resolution skills.

• Commercially aware with an understanding of operational and financial performance.

• Self-motivated, adaptable and committed to continuous learning and professional growth.

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

CONRAD SINGAPORE MARINA BAY

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 will manage designated corporate accounts, develop and solicit new business, drive total hotel revenue from rooms, catering, and F&B outlets, address business needs, explore new opportunities, and expand existing business through promotional efforts and sales channels. As an Assistant Director of Sales, you’re not just generating and managing group sales – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

As Assistant Director of Sales, you are responsible for working closely with Director of Sales to drive accommodation business needs, explore new business and expand existing business through promotional efforts and sales channels. Specifically, you will be responsible for performing the following tasks to the highest standards:

Luxury Consortia Management
•    Develop and maintain strong relationships with luxury consortia partners
•    Negotiate annual consortia agreements, preferred partnerships, and marketing collaborations. 
•    Ensure optimal visibility across advisor platforms, luxury travel portals, and partner campaigns. 
•    Execute consortia promotions, advisor engagement initiatives, and luxury sales activations.

Tour & Travel Sales
•    Manage relationships with tour operators, wholesalers, destination management companies (DMCs), and retail travel agencies. 
•    Identify and secure new business opportunities within domestic and international leisure markets. 
•    Contract and negotiate group series and leisure groups
•    Develop seasonal packages, promotions, and tactical offers for travel partners. 
•    Conduct sales calls, presentations, workshops, and product training for travel partners.

Revenue & Business Development
•    Achieve and exceed revenue, room night, and market share targets. 
•    Develop and execute annual sales plans and account strategies for consortia and tour & travel segments. 
•    Monitor booking trends, production reports, and competitive market intelligence. 
•    Analyze account performance and implement corrective action plans when necessary.

Relationship Management
•    Build long-term partnerships with key travel advisors, agency owners, tour operators, and industry stakeholders. 
•    Organize and host familiarization (FAM) trips, site inspections, networking events, and client entertainment. 
•    Represent the hotel or brand at trade shows, roadshows, sales missions, and industry events.

Cross-Functional Collaboration
•    Work closely with Revenue Management, Marketing, Reservations, and Operations teams to align business strategies. 
•    Coordinate promotional campaigns, digital marketing initiatives, and partner communications. 
•    Ensure smooth execution of contracted business and exceptional guest experiences.

Reporting & Administration
•    Maintain accurate account records, sales activities, and pipeline updates within CRM systems. 
•    Prepare weekly, monthly, and quarterly sales reports, forecasts, and budget updates. 
•    Track ROI on consortia partnerships, travel campaigns, and trade events.
•    Excellent communication skills
•    High level of IT skills, including Excel, PowerPoint, and Word
•    Proactive approach to meeting deadlines
•    Excellent organizational and administration skills
•    Previous experience in a sales role

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:

• Diploma or degree in Hospitality, Business, or related field
• Minimum 5 years of experience in hotel Corporate, MICE, or Group room sales
• Proven track record in driving revenue and managing key accounts
• Strong negotiation, presentation, and relationship-building skills
• Technical proficiency in hotel systems (e.g., Delphi, Salesforce, OnQ, Market Planner Survey)
• Ability to analyze sales data and market trends to inform strategy
• Excellent communication and leadership skills with a collaborative mindset

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.

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at Etna Italian Restaurant located in the Duxton Road. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

• 6 days work week

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

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

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

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

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

Reporting to the Senior Front Office Manager, your job responsibilities include, but not limited to:-

Primary Responsibilities

• Assist the Senior Front Office Manager/ Front Office Manager to oversee the daily operations of the Front Office.

• Lead, supervise, and motivate Front Office staff, including conducting daily briefings, monitoring grooming standards, and providing training and coaching.

• Deliver exceptional guest experiences by handling guest feedback, complaints, requests, and VIP arrangements professionally and promptly.

• Coordinate room allocations, VIP arrivals, group check-ins, amenities, and special requests to ensure guest satisfaction.

• Conduct regular inspections of guest rooms, public areas, and hotel facilities to maintain service, cleanliness, and safety standards.

• Handle emergency situations, guest incidents, security matters, and fire & safety procedures in accordance with hotel policies.

• Support revenue generation through room upselling, promotion of hotel facilities, and enhancing overall guest engagement.

Requirements

• Minimum 3 years of relevant experience in similar capacity.

• Diploma or Degree in Hospitality, Hotel Management, Tourism, or a related field.

• Excellent communication and interpersonal skills with a guest-centric mindset.

• Ability to handle guest complaints and operational challenges effectively under pressure.

• Able to perform shift work, including weekends, public holidays, and night shifts when required.

• Strong knowledge of hotel operations, guest service standards, and safety procedures.

For more information, please visit www.goodwoodparkhotel.com for more information.

Please be informed that only shortlisted candidates will be notified.

Holiday Inn Singapore Orchard City Centre

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

At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for a Assistant Front Office Manager who is able to support the Front Office Manager to ensure service and operations standards are met and continually improved. Manage staffing in the Front Office department to maximize operations efficiency and guest satisfaction..

Responsibilities include, but are not limited to:

• Ensure that credit policies and procedures are followed

• Liaise with Housekeeping Department to uphold "Room Ready on Arrival” policy

• Coordinate between and provides direction to all Front Office sections

• Maintain inter-departmental relationships to ensure seamless customer service

• Draw up duty roster for the concierge team

• Prepare for and conduct shift briefing

• Ensure that front office team are performing their required duties to hotel's standards and properly groomed

• Guide and drive Front Office team to uphold guest service standards

• Ensure that credit policies and procedures are followed

• Monitor traces and ensure they are completed

• Maintain and improve process in Front Office to ensure maximum guest satisfaction

• Manage front office operations to ensure smooth operations and high guest satisfaction

What We Need From You

3 years experience in the front office, with at least 1 year at the managerial level. Knowledge of operating Opera PMS, revenue management and inventory allocation concepts are desirable.

Required Skills:

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

• Able to read, write and communicate in English

• Excellent communication, coordination, team management and problem-solving skills

• Computer literate

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

- 25-50% F&B Discount at restaurants within IHG Singapore Hotels

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Holiday Inn Singapore Orchard City Centre

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

At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for a Duty Manager who is hands-on, worldly in their outlook and performs with flair; someone who knows what it takes to create memorable experiences for our guests.

Candidates with greater experience may be considered for a senior position.

Responsibilities include, but are not limited to:

• Monitor and manage inventory to ensure occupancy reaches at least 95% every day

• Analyze rate variance report to ensure revenue control policies are in place

• Check on the accuracy of data and reservations on Opera PMS

• Monitor the credit balance of guests to ensure outstanding balances are kept below the stipulated amount

• Prepare for and conduct shift briefing

• Liaise with Housekeeping to monitor the statuses of OOO and OOS rooms to update the reception team on room types availabilities

• Clarify discrepancies on Discrepancy Report with the relevant departments

• Prepare Our Guest Today report using Manager's report from Opera PMS. Present during Morning Meeting

• Prepare and run End of Day night audit using Opera PMS system. Coordinate with relevant departments before and after closing to ensure smooth operations

• Conduct hotel inspection using checklist to ensure physical condition of all parts of hotel is well-maintained

• Handle guests complaints

• Handle incidents and record them into DM log

What We Need From You

3 years experience in the front office, with at least 1 year at the supervisory level. Knowledge of operating Opera PMS, revenue management and inventory allocation concepts are desirable.

Required Skills:

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

• Able to read, write and communicate in English

• Excellent communication, coordination, team management and problem-solving skills

• Computer literate

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

- 25-50% F&B Discount at restaurants within IHG Singapore Hotels

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Marriott International

Job Description

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.

• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Assist the superior in compiling the annual marketing plans and budgets.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Be constantly aware of customers expectations and ever changing needs.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

• Find ways to improve the efficiency of the operations, which will benefit our clients.

• Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

• Complete staff appraisals in a timely manner, if required.

• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups.

• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.

• Assist in the preparation and control of daily and weekly market lists.

• Observe operational standards and difficulties and follow these up with the superior.

Requirements

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

• Experience in Mediterranean cuisine is an added advantage.