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

Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Guzman y Gomez

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

Job Description

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

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

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

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

EWAY INTERNATIONAL SERVICES PTE. LTD.

Job Description

Job Description & Requirements

Roles and responsibilities:

1. Arranging orders and assist in kitchen operations

2. Supervise daily stock level 

3. Assistant back of house all duties , such as kitchen cleaning , dishwashing etc

4. handling cooked /uncooked ingredients 

5.Knowledge of the chemical

6.schedule planning

7. Running shift duties 

8.handling feedbacks

9. handling staff roster 

10. need to understand all stations duties 

11.Willing to take charge of few places

12.Willing to work split shifts, weekends, and public holiday.

ALSHIFA PTE. LTD.

Job Description

1. Kitchen Operations: Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development: Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control: Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control: Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training: Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance: Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction: Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication: Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

ALSHIFA PTE. LTD.

Job Description

• Menu creation: Design innovative menus and seasonal dishes that align with customer preferences.
• Food preparation: Cook and oversee the preparation of meals, ensuring consistency and taste.
• Kitchen supervision: Lead and coordinate kitchen staff, delegating tasks and monitoring performance.
• Inventory management: Order supplies, manage stock levels, and minimize food waste.
• Quality control: Ensure dishes meet standards of flavor, presentation, and portion size.
• Health & safety compliance: Maintain strict adherence to food safety regulations and sanitation practices.
• Training & mentoring: Develop the skills of junior cooks and assistants through guidance and coaching.
• Collaboration: Work with restaurant management to align culinary offerings with business goals.

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is a global lifestyle hospitality brand renowned for bold design, vibrant atmosphere, and creative energy. Our Singapore property is the newest addition, offering guests a unique blend of culinary innovation and community spirit.

Job Summary

We are seeking an experienced and visionary Chef de Cuisine to lead our kitchen team with the Executive Chef. This role is ideal for a culinary leader who thrives on creativity, innovation, and excellence, while inspiring others to deliver outstanding dining experiences.

Responsibilities

• Lead daily kitchen operations to consistently deliver food quality that meets Mama Shelter’s brand standards
• Train, mentor, and develop the culinary team to enhance skills and performance, fostering a collaborative and high-performing environment
• Work with the Executive Chef to design and implement innovative menus that integrate the brand’s identity with local culinary influences to elevate guest dining experiences
• Manage food cost controls, budgeting, and supplier relationships to optimize kitchen profitability and resource efficiency
• Ensure strict adherence to food safety and hygiene regulations to maintain a safe and compliant kitchen environment
• Collaborate with management and cross-functional teams to create memorable guest experiences through culinary excellence and innovation

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

SPICE TRAILS HOSPITALITY PTE. LTD.

Job Description

About TaNaKa :

TaNaKa is a retro-futuristic Pan Asian Social Pub with a nod to Japanese Social Izakaya. An electric and vibrant atmosphere for guest to disappear into whether for business celebrations or socializing with friends or family.
If you excel in a fast-paced environment, enjoy being a part of energetic team, and obsessed with providing exceptional guest service then we want you to be part of our team.

Job Summary

We are seeking a versatile and charismatic leader to join our team as a Restaurant Manager. This "hybrid" role is designed for a professional who is equally comfortable managing floor operations, P&L, and staff performance. You will be the face of the establishment, ensuring a seamless flow between the bar and the dining area while maintaining world-class service standards.

Responsibilities

• Lead daily front-of-house operations, including opening and closing procedures, to ensure smooth service delivery and operational efficiency
• Manage staff scheduling to optimize coverage during peak hours while controlling labor costs and maintaining service quality
• Oversee cash management processes to ensure accuracy and accountability
• Maintain strict inventory control by managing suppliers and conducting monthly stock-takes to minimize wastage and control costs
• Ensure compliance with Singapore’s liquor licensing laws and SFA food hygiene standards to uphold safety and legal requirements
• Handle guest feedback and resolve complaints professionally to enhance customer satisfaction and encourage repeat business
• Drive sales growth by developing and implementing creative promotions, happy hour programs, and upselling strategies
• Monitor daily sales reports and collaborate with ownership to achieve monthly revenue targets and business objectives
• Train, mentor, and develop junior staff to foster a high-performance culture and support team growth
• Apply proficient cocktail techniques and spirit knowledge to support bar operations and enhance guest experience
• Utilize POS systems (e.g., Revel, TabSquare) effectively to manage transactions and operational data

Required competencies and certifications

• Basic Food Hygiene Certificate (mandatory for compliance with food safety standards)

Preferred competencies and qualifications

• Minimum 3–5 years of experience in food and beverage, including at least 2 years in a supervisory or management role
• Knowledge of MOM employment regulations (advantageous for staff management compliance)
• Strong leadership skills demonstrated by managing teams and operations under pressure
• Excellent communication skills in English to ensure clear interaction with staff and guests
• Ability to work split shifts, weekends, and public holidays to meet operational demands
• Additional language skills (advantageous for enhancing guest communication and service)

CRAYON GLOBAL PTE. LTD.

Job Description

Position Summary

The Restaurant Manager serves as the strategic business leader of the Korean restaurant, holding full accountability for financial performance, operational governance, brand positioning, and people leadership. This role drives sustainable revenue growth, ensures regulatory compliance in Singapore, and delivers an authentic yet commercially competitive Korean dining experience.

The position reports directly to the Director / Managing Director and oversees both Front-of-House and Back-of-House leadership teams.

• Own full Profit & Loss (P&L) accountability, including revenue growth, cost management, and margin optimization.

• Develop annual budgets, sales forecasts, and financial performance strategies.

• Analyze sales trends, customer behavior, and market conditions to drive revenue expansion.

• Implement cost-control strategies for food cost, labor cost, and inventory management.

• Lead pricing strategies and promotional planning aligned with market positioning.

• Establish, implement, and continuously refine Standard Operating Procedures (SOPs).

• Ensure full compliance with Singapore food safety, hygiene, employment, and licensing regulations.

• Oversee quality assurance systems to maintain authentic Korean cuisine standards.

• Drive operational efficiency through workflow optimization and performance monitoring.

• Lead crisis management and risk mitigation planning.

• Provide strategic leadership to kitchen and service managers.

• Build a high-performance culture focused on accountability and service excellence.

• Lead recruitment planning, workforce structuring, and succession development.

• Conduct management-level performance reviews and leadership coaching.

• Optimize manpower planning in alignment with business volume and compliance frameworks.

• Uphold and strengthen brand positioning within the competitive Korean F&B market.

• Develop customer retention strategies and loyalty initiatives.

• Oversee service standards aligned with premium Korean hospitality culture.

• Manage corporate partnerships, group dining, and community engagement initiatives.

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

• Minimum 5–8 years of progressive restaurant management experience, with leadership accountability.

• Demonstrated experience managing full P&L responsibility.

• Strong understanding of Korean cuisine operations and cultural dining standards.

• Proven track record in revenue growth and cost optimization.

• Experience managing multicultural teams in a fast-paced F&B environment.

Sodexo Singapore Pte Ltd

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

Job Description

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

·     Evaluate and administer manpower plans, employee training & development.

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

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

·     Minimum 8-10 years’ experience in similar capacity with or without qualification.

·     Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·     Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·     People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·     Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·     Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

·     Team player.

·     Maintaining culinary standard up to company’s requirements.

Accor Asia Corporate Offices

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

Job Description

EA RECRUITMENT PTE LTD

EA Recruitment Pte Ltd was founded in 2021, with a focused mission, providing our utmost support to individuals and organisations, to achieve their full potential. With a combined experience of more than 10 years, we thrive on providing our clients/candidates with the best and most sincere services. We believe not only in the business aspect of things, but able to help individuals & organisations on a personal level.

Job Description

• Well established Japanese Restaurant

• Salary range: $3000 - $3500

• Working days: 5.5 Days

• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.

• Ensure food preparation and presentation meet recipe, SOP, and brand standards.

• Prepare and cook dishes according to menu specifications.

• Maintain food quality, minimize waste, and control costs.

• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.

• Handle guest feedback and kitchen-related issues promptly.

• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.

• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above

• 3 years related experience in restaurant supervision position

• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

ALLIED SEARCH PTE. LTD.

ALLIED SEARCH PTE. LTD is a leading recruitment firm focusing on permanent placements in the context of talent acquisition.

Job Description

• Attractive Remuneration Package

• Reputable Organization

• Great Exposure and Opportunity

As a Sous Chef (Healthcare), you will be responsible for the following duties:

• Ensure food quality (taste, texture, temperature, presentation), proper portioning and plating standards, adherence to standardized recipes, and smooth workflow coordination across all kitchen sections.

• Monitor stock levels and par levels, coordinate timely procurement and goods receiving, maintain accurate inventory records, and minimize wastage, spoilage, and cost overruns.

• Conduct routine checks on kitchen equipment and utensils, arrange prompt repairs, enforce cleaning schedules, and uphold cleanliness and organization in all kitchen areas.

• Enforce proper food storage, segregation, labeling, temperature logging, and safety protocols; oversee food sampling and compliance with health, hygiene, and workplace safety standards.

• Work closely with QA teams, dietitians, and service staff to execute diet orders accurately, manage patient diet requests, and promptly report discrepancies.

• Schedule staff, conduct briefings and training, manage attendance and payroll documentation, oversee reporting systems and track operational KPIs and performance metrics.

Requirements:

• Minimum GCE “N” or “O” Level with at least 5 years’ experience in high-volume kitchen operations and large-scale production.

To apply, simply click on the ‘’apply’’ button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG

We regret to inform that only shortlisted candidates will be notified. 

ALLIED SEARCH PTE. LTD.

EA LICENSE        : 19C9777

Worldwide Hotels Management (H) Pte. Ltd.

Worldwide Hotels is Singapore's largest homegrown tourist-class hotel group. We own and manage 41 properties under 7 brands - ICON Hotel, V Hotel, Hotel Boss, Hotel Mi, Value Hotel, Venue Hotel and Hotel 81 - with over 8,600 rooms at strategic locations in Singapore.

Job Description

Assist Front Office Manager to oversee Front Office department, ensuring the highest levels of hospitality and service are provided. Serves as part of the Manager on Duty rostering.

Responsibilities: 

• Ensure high guest satisfaction to build loyalty and return business.

• Responsible for the proper and efficient functioning of the Front Office, Reservations, Concierge, Bellhop, and guests’ programs.

• Responsible for engendering team spirit and motivation in all staff. They must also be fair and just in any staff disciplinary action required.

• Expected to be a hands-on Manager. By this we expect that they be prepared to lend “hand on” assistance if a hotel area/department becomes very busy. It is important to note that this hands-on assistance should be approached with a focus on the overall success of the hotel, ensuring that it does not negatively impact the efficiency of other areas.

• Maintain smooth relationship between the Management and guests, resolve issues arising from guest complaints and attend to requests.

• Uphold the Hotel’s service standards, and train, coach, and mentor Front Office staff.

• Responsible for receiving and escorting all VIP’s and ensuring that they feel comfortable and welcome on arrival to the hotel.

• To be well-versed in the hotel’s loyalty program and ensures staff are thoroughly trained on its mechanics and the benefits it offers to members.

• Anticipating guest needs and requests and creating memorable experiences through personalized service.

• To ensure that all staff behavior and service skills are in line with the hotel standards.

• Familiarise with safety and security procedures.

• Responsible for actioning fire and emergency procedures and for contacting Senior Management in case of a fire or emergency whilst on duty.

• To acquire knowledge and understanding of our tenant management and be equipped to effectively respond to their inquiries.

• Prepares efficient work schedule for Front Office Staff, arranging holidays and vacation, taking into consideration project occupancy and forecasts and any large group movements, especially those with early or late arrivals or departures.

• Know system recovery procedures and able to train the subordinates.

• Through close supervision recommends improvement in operation, especially in the aspects of enhancing service standards, aligning with the company’s sustainability commitments, and driving revenue growth while minimizing costs.

• Maintains close working relationships with other department and attends any meetings in the absence of the Front Office Manager.

• Participate in company's sustainability effort for the environment and being an inclusive employer. 

Job Requirements: 

• Degree or Diploma in Hospitality Management or other relevant qualification

• Minimum 4 years’ related experience in a similar capacity

• Oral and written fluency in English. Fluency in another language is an advantage

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

• Well-groomed with excellent interpersonal and communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

• Can motivate fellow team members

• Meticulous with strong attention to details with good follow-up

Gaia Lifestyle Holdings Pte. Ltd.

Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.

Job Description

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honor tradition while pushing creative boundaries. By bringing together ingredients from various cultures and traditions, we serve them in perfect harmony in a single space where guests can enjoy the creations and atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food; we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used and how it makes an impact on our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining—it is a learning experience and a journey.

Job Responsibilities

• Optimize the restaurant's performance, foster a cohesive teamenvironment, and uphold the restaurant's reputation for excellence
• Coordinate daily Front of the Houseand Back of the House restaurantoperations
• Conduct daily roll-call with the service team to enhance operational efficiency, uphold cleanliness standards, ensure accurate food order taking, and deliver excellent customer service
• Implement procedures to enhance efficiency contributing to a positive dining experience for guests
• Supervise team members, provide training and development plans to enhance their skills, service techniques and performance
• Assess product quality and buildrapport with suppliers/ vendors toensure optimum quality standards
• Ensure compliance with sanitation andsafety regulations by conducting timelyrisk assessments
• Control operational costs and devise waste reduction measures to enhancecost-efficiency
• Generate detailed reports on revenues and expenses for performance analysis
• Involve in setting new budget and business planning
• Ensure timely and accurate payment processing
• Work closely with Marketing team on relevant content for social media platforms to engage with customers and increase brand awareness
• Any other duties as assigned
  

Job Requirements

• Preferable Degree or Certificate in Restaurant Management and Operations
• 3–5 years of relevant experience, preferably in Japanese or Western fine dining
• Preferably with strong communication skills and experience working with Japanese businesses; ideally possessing a deep understanding of Japanese business culture and communication styles.
• Demonstrate strong leadership, motivational, and interpersonal abilities.
• Prior experience working in a pre-opening team would be advantageous.
• Possess strong knowledge in food (relevant cuisine) and beverage.
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP).
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays.

Paradox Clarke Quay Pte. Ltd.

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Job Description

Company Description

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Role Description

This is a full-time on-site role for Director of Sales & Marketing at Paradox Singapore. The role will provide positive leadership, innovative ideas, and strategic direction across Sales & Marketing Department for Singapore and Cluster / Corporate Office.

Responsibilities:

• Responsible for developing the commercial business plan for the hotel to drive the top line revenue for the hotel.
• Create and implement hotel-level tactical sales plans.
• Analyze current and potential market and sales trends towards activities to maintain and increase market share through increased business volume and rate.
• Create and implement tactical marketing activity to generate short-term revenue and strategic marketing activity to profitably position the hotel for long-term success as well as manage the sales & marketing budget that supports all initiatives.
• Identify opportunities to increase on-going and additional revenue streams and create value by challenging existing processes, encouraging innovation, and driving necessary change.
• Act as the hotel's voice of the customer and communicate key issues/concerns to the management. Provide resolution to address it.
• Develop and implement key segment strategy & managing key accounts (both existing & target) to drive performance in all market segments.
• Organize, plan, and implement customer engagement activities to develop new and existing accounts.
• Coach and direct the Sales & Marketing team to achieve success.
• Develop sales goals for the team to achieve budget & market share targets.
• Set expectations of performance for the team, assumes responsibility for work objectives; initiate, focus, and monitor the efforts of the team toward the accomplishment of goals; proactively acts and goes beyond what is required.
• Monitor sales production and adjust sales activities, account coverage and sales priorities as necessary to achieve planned goals.
• Provide guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
• Evaluate the performance of the department and make sure that evaluations are done in line with the company guidelines.
• Identify training needs, develop improvement plan, coaching, and discipline of staff accordingly.
• Participate in interviewing, recruiting, hiring, and training qualified candidates.
• Active oversight of all marketing activities for better customer acquisition and enhance customer journey. Including content creation, analytics and preparing seasonal tactical plans for the hotel.
• Develop communications in key markets and build a strong reputation to acquire new and repeat business.
• Capitalize on all channels and adjust channel priorities as necessary to drive business and achieve optimal mix.
• Develop strong community and public relations by maintaining property participation in local, regional, and national trade shows, client events, and other client related activities as required.
• Responsible for the annual management and monthly departmental forecast and budget to meet the business objectives.
• Participate in the preparation and delivery of monthly/quarterly/annual business reviews.
• Participate in Weekly Sales, Revenue, Weekly Forecast Meetings and ensure that any action for the Sales and Marketing teams is well executed.
• Be commercially aware of the market trends and business climate, keeping abreast of the political, economic, social, technological, environment and legal changes that impact on the business.
• To perform any other duties that may be assigned by the Management.

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

About Us: BYD by 1826 uniquely combines car showrooms with dining experiences and is a leader in Singapore's automotive and hospitality sectors. Committed to delivering innovative and sustainable solutions to our clients. We pride ourselves on exceptional customer experiences and long-term partnerships.

Role Overview: The Outlet Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant’s vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade. 

Job Responsibilities:

• Lead and oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.

• Design and update menus aligned with seasonal trends, guest preferences, and market developments to maintain a competitive edge.

• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.

• Manage kitchen budgets, control food costs, oversee inventory, and negotiate with suppliers to ensure cost efficiency.

• Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture.

• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

• Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction.

Requirements:

• Diploma or Degree in Culinary Arts or Hospitality Management. 

• Minimum 5 years of experience as Head Chef or Senior Sous Chef in a fine-dining or upscale restaurant. 

• Strong leadership, communication, and organizational skills. 

• Excellent knowledge of food production, menu engineering, and cost management. 

• Certification in food hygiene and safety (SFA Level 3 or higher) is mandatory. 

• Passionate, disciplined, and committed to delivering culinary excellence. 
  

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

Vision Manpower Pte Ltd

Vision Manpower Pte Ltd is a MOM registered talent acquisition and recruitment company with a focus on career development for job seekers; Ranging from career advancement and career entry solutions.

Job Description

Job Description:  

1. Plan and execute comprehensive healthcare innovation and accelerator programmes, coordinating workshops, pilot studies, demo days, and networking events that bring together diverse stakeholders in the healthcare innovation ecosystem

2. Support the institute-inspired products as they prepare for overseas market entry by coordinating with regional partners, navigating regulatory considerations, and establishing market groundwork

3. Facilitate external startups and companies as they engage with institute for clinical test-bedding, pilot studies, and validation activities prior to broader regional expansion

4. Track programme outcomes and return on investment to ensure meaningful impact and clinical relevance across all innovation initiatives

5. Manage relationships with startups, clinicians, corporates, and academic partners to foster collaborative innovation ecosystems

6. Contribute valuable market and healthcare insights to guide programme direction and support regional initiatives

7. Provide guidance on healthcare regulatory and compliance matters to ensure all programmes meet necessary standards

8. Support budget planning and operational activities to ensure smooth programme execution aligned with institutional priorities 

Job Requirements: 

1. Bachelor's degree in any related fields with 6+ years of relevant experience

2. Strong experience in programme execution, innovation initiatives, or partnership management

3. Good understanding of healthcare, digital health, MedTech, or biotech environments

4. Exposure to regional or international innovation ecosystems is advantageous

5. Strong organisational, analytical, and stakeholder management skills

EA Personnel Name: Asinah
EA Personnel No: R22111327
EA License No: 02C5351

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

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

• Manage the restaurant’s budget and forecasts to meet or exceed management expectations

• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

• Oversee the daily operations of the restaurant

• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

• Supervise food and operational safety to ensure a comfortable environment for the customers

• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

• Control labour through effective manpower scheduling and monitor leave of staff 

• Actively involved in hiring process by identifying and selecting candidates for junior positions

• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

• Handle all restaurant administrative duties

Any other jobs or duties assigned by the Area Manager / Assistant Director, Operations from time to time.

Job Requirements

• Preferably with experience in fine dining 

• Strong interpersonal and team-building skills

• Ability to multitask and problem-solve in a fast-paced setting

• Familiarity with POS systems and basic business reporting

• Excellent communication and organizational skills

• Availability to work weekends, and holiday

Holiday Inn Express Singapore Clarke Quay

About Holiday Inn Express: For travelers on the go, Holiday Inn Express offers the basics done brilliantly - a great night’s sleep with EXPRESS Recharge, free high-speed Internet, and the Express Start breakfast included – to help guest feel more than ready for their day. As the fastest growing brand for the InterContinental Hotels Group (IHG), Holiday Inn Express hotels can be found around the world, offering a simple, smart travel experience for both business and leisure travelers. In 2017, Holiday Inn Express introduced the updated Express Start breakfast featuring more than 30 complimentary hot and fresh items to choose from, including the signature one-touch pancake machine.

Job Description

What’s the job?

Duty Managers (DM)s play a significant role in providing consistent, reliable service in the hotel including superior cleanliness standards and optimum manpower productivity. Accountable for Guest Experience Agent (GEA)’s execution of the consistent Holiday Inn Express guest experience.

Your Day-to-Day

Financial Returns:

• Participate in the preparation of the annual departmental operating budget

• Monitor budget and control expenses with a focus on increasing productivity

• Analyse financials to drive revenues, future profitability, and maximum return on investment

• To assist in the hotel's revenue growth by leveraging on the company's systems & procedures

• Assist with third party vendor induction and support in managing the performance of third party vendors

Responsible Business:

• Ensure a safe and secure environment for guests, team members and hotel assets in compliance with hotel’s or owner’s policies and procedures and regulatory requirements

• Develop and carry out action plans to be environmentally conscious by taking steps to reduce the hotel’s carbon footprint

• Act in a responsible and senior way when dealing with hotel revenue

People:

• Manage third party vendor staffing requirements, plan and assign work

• Ensure ‘one team approach’ and quality service through daily communication and coordination

• Drive improvements in team member engagement and are aligned with our brand service behaviours

Guest Experience:

• Respond to guest complaints and ensure corrective action to resolve their issues / concerns

• Carry out the special needs and requests of guests and repeat visitors

• Advise employees of deficiencies and instruct on corrective action. Provide retraining as needed.

• Demonstrate BrandHearted behaviours by maintaining compliance with all required brand standards, behaviours, hallmarks and license agreement mandates

• Drive improvement in guest satisfaction goals. Collaborate with hotel team members to establish and implement services and programs that meet or exceed guest expectations.

• Make time to interact with guests, solicit feedback and build relationships

• Ensure the ‘one team approach’ by assisting in all Reception tasks when required

• Accountable for the maintenance of Standard Operating Procedures (SOPs) in accordance with the Service level Standards

• Assist the IT shared services support in the PMS Maintenance, Configuration and Interface Management

What we need from You

• Minimum Diploma/Degree in Hospitality, or equivalent

• 4 years' related experience in the same role, or an equivalent combination of education and experience

• Leadership role involved in the effective running of the Front Office operations, including managing the operational team whlist overseeing third party vendors

• A positive and keen to learn attitude

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Job Responsibilities

• Ensure smooth daily housekeeping and cleanliness operations across villas, clubhouse, and common areas, including supervision of contractors and adequacy of outsourced manpower (housekeeping, laundry, waste management, pest control, etc.).

• Engage pest control service providers promptly to address pest-related issues such as bees, mosquitoes, sandflies, and other infestations.

• Conduct inventory checks during guest check-outs and perform regular inspections of villa infrastructure to ensure all areas are well-maintained, defect-free, and ready for guest occupancy. Escalate identified defects to relevant departments for follow-up.

• Raise maintenance requests based on housekeeping reports and issue cleaning work orders to contractors for irregularities and defects, in accordance with ISO standards.

• Coordinate with laundry service providers on the dispatch and collection of soiled linens after each check-out and conduct quarterly reviews on condemned items and replacement purchases.

• Verify laundry contractor billing against daily Delivery Orders (DOs), identify discrepancies, and ensure accurate charges are billed to the club.

• Provide guests with essential information, including house rules, regulations, and contact details for assistance during their stay.

• Handle member and guest complaints efficiently, professionally, and in a timely manner to ensure service satisfaction.

Job Requirements

• GCE ‘N’ levels and above

• Minimum 2 years of relevant experience in hospitality, facilities or housekeeping operations

• Customer service oriented and proactiveness

• Willingness to perform shift duties, including weekends and public holidays

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

White Restaurant

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

Job Description

1. Responsible for staff recruitment and oversee kitchen operations.

2. Responsible for kitchen operations.

3. Familiarise with operation of all kitchen equipment.

4. Ensure overall kitchen hygiene and cleanliness is maintained.

5. Plan menu and create new dishes.

6. Ensure good quality of all ingredients delivered by suppliers.

7. Implement Kitchen Staff discipline.

8. Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.

9. Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.

10. Conduct Kitchen Staff training and advancement.

11. Handle food-related customers’ complaints.

12. Recommend new ideas to improve business.

13. Train staff on preparations of new items in menu.

14. Observe & ensure safety precaution in the kitchen.

15. Check that gas and stoves are turned off before leaving the kitchen at closing hour

16. Stir-fry and cook dishes in the menu.

17. Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.

18. Familiarise with all sauces and cooking methods for all food items.

19. Defrost and cut poultry, beef and other meat items.

20. Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

21. Maintain inventory of stainless steel cutlery used for sorting out various dishes.

22. Receive orders issued by service staff and sort out ingredients for the dishes.

23. Strike off items on order-chits for completed dish

Andaz Singapore

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

Job Description

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

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

Your Profile

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

Andaz Singapore

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

Job Description

Come, join us at Andaz Singapore, the first Andaz hotel in South East Asia!

Andaz meaning “personal style” in Hindi, is infused with character and weaves itself into the fabric of its locale. Andaz Singapore, strategically located in the city's Ophir-Rochor district, sets to offer the rich cultural experiences embedded in the neighborhood, authentically. The hotel's design reflects the vibrant, creative and energetic culture of Singapore's expanding Central Business District (CBD), as well as the inspiring and unscripted style set forth by Andaz. At Andaz, we set the stage to ignite creative minds and bring eclectic souls together, be it guests or colleagues.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

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

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

AVANGUARDE PTE. LTD.

Job Description

Are you a culinary visionary who believes that a kitchen is more than just a place to cook—it’s a place to inspire?

AVANGUARDE PTE. LTD. is seeking a Head Chef to lead our latest F&B concepts. We don’t just serve food; we create experiences. As our Head Chef, you will be the bridge between culinary excellence and our mission to help youths reach their goals. You will lead a kitchen team that values creativity, discipline, and the "art" of the plate, while directly contributing to the growth of young talents entering the industry.

Key Responsibilities

Concept & Menu Innovation: Design and execute seasonal, creative menus for our F&B concepts that align with the aesthetic and artistic spirit of Avanguarde.

Kitchen Leadership: Oversee daily back-of-house operations, ensuring peak performance, consistency, and a high standard of quality.

Mentorship & Training: In line with our core mission, you will mentor junior staff and youths, providing them with the professional skills and confidence to pursue their culinary dreams.

Operational Excellence: Manage food costing, inventory, supplier relationships, and labor costs to ensure the commercial success of the outlet.

Quality & Safety: Maintain rigorous hygiene and safety standards (SFA compliance) while fostering a clean, organized, and positive kitchen culture.

Collaboration: Work closely with our arts and fashion teams to curate special event menus (e.g., gallery openings, theatre nights, or fashion launches).

Who We Are Looking For

The Creative Professional: At least 5–8 years of experience in high-volume or boutique F&B environments, with at least 2 years in a leadership role.

The Mentor: Someone with a "people-first" mindset who is passionate about teaching and developing the next generation of chefs.

The Artist: A chef who understands plating as an art form and can contribute to the lifestyle-focused vision of the Avanguarde brand.

The Strategist: Strong grasp of P&L, inventory management, and kitchen efficiency.

Why Join Avanguarde?

Purpose-Driven Career: Beyond the kitchen, you are part of a movement to empower Singapore’s youth.

Creative Freedom: We encourage bold ideas and unique culinary concepts.

Multidisciplinary Environment: Work in a vibrant ecosystem alongside musicians, artists, and designers.

Growth Opportunities: As a holding company with multiple concepts, there is significant room for career expansion and project leadership.

How to Apply

If you have a palate for excellence and a heart for mentorship, we want to hear from you. Please submit your CV and a brief portfolio of your signature dishes or menu concepts.

EL DEVELOPMENT PTE. LTD

Job Description

Company Description

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

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

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

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

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

• Lead and oversee the daily operations of the restaurant and bar, ensuring full compliance with brand standards and operational procedures.
• Adopt a hands-on leadership approach, setting the example on the floor to ensure exceptional guest satisfaction at all times.
• Build and maintain strong relationships with guests, VIPs, and key industry partners to enhance market presence.
• Handle guest feedback and service recovery promptly and professionally.
• Ensure consistent adherence to health, safety, food hygiene, and HACCP standards.
• Monitor outlet cleanliness, organization, and maintenance of all equipment and facilities.
• Develop and manage the annual outlet budget, with monthly forecasting of revenue and expenses.
• Drive revenue growth through strategic promotions, upselling initiatives, and marketing collaborations.
• Partner with the Culinary and Marketing teams to conceptualize and execute promotions; prepare post-event performance reports.
• Implement and monitor control measures to manage food and beverage costs, labour costs, productivity, and operating expenses in line with budget targets.
• Identify opportunities to increase profitability without compromising service and brand standards.
• Recruit, train, mentor, and develop a high-performing service team.
• Conduct regular team briefings and monthly departmental meetings to communicate objectives, gather feedback, and drive engagement.
• Prepare weekly duty rosters and daily floor plans to optimize manpower deployment.
• Monitor staff grooming, professionalism, and service standards to ensure alignment with brand expectations.
• Foster a positive, motivated, and performance-driven team culture.
• Ensure proper stock control, storage, and requisition procedures are followed.
• Safeguard hotel assets through proper care, maintenance, and security practices.
• Ensure compliance with fire, life safety, and emergency procedures.
• Conduct proper shift handovers to maintain operational continuity.
• Perform other duties as assigned by Management.

• Minimum 2–3 years of experience in a similar leadership capacity within a hotel or premium dining establishment.
• Strong knowledge of restaurant and bar operations, including alcoholic and non-alcoholic beverages.
• Solid understanding of beverage cost control and financial management principles.
• Proven leadership and team development capabilities.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong organizational skills with a keen eye for detail and quality control.
• Excellent interpersonal and communication skills.

FR KITCHEN PTE. LTD.

Job Description

The Sous Chef (Food Manufacturing) is a pivotal leadership role responsible for the day-to-day culinary operations within a large-scale food production facility. This role involves direct supervision of the production kitchen team, ensuring the consistent execution of recipes, maintaining exceptional product quality, and strictly adhering to all food safety and hygiene regulations. The Sous Chef will be instrumental in optimizing production processes, managing inventory, and contributing to new product development in a high-volume manufacturing environment.

Key Responsibilities:

Production Leadership & Management:

Oversee and manage all aspects of daily food production, ensuring efficient workflow and adherence to strict production schedules and targets.

Lead, train, and motivate a team of junior chefs, commis chefs, and production operatives, fostering a high-performance and safety-conscious culture.

Ensure consistent product quality, taste, and appearance according to established recipes and specifications, from ingredient preparation to final packaging.

Monitor cooking processes, equipment operation, and critical control points (CCPs) to maintain product integrity and safety.

Proactively identify and resolve operational issues, bottlenecks, and deviations from standards.

Collaborate with the Production Manager to optimize production layouts and workflows for maximum efficiency.

Food Safety & Quality Assurance:

Implement and rigorously enforce all food safety management systems, including HACCP, GMP (Good Manufacturing Practices), and Singapore Food Agency (SFA) regulations.

Conduct regular internal audits and quality checks on raw materials, in-process products, and finished goods.

Maintain meticulous records for production batches, temperature logs, hygiene checks, and corrective actions.

Ensure impeccable standards of kitchen hygiene, sanitation, and cleanliness across all production areas.

Oversee proper handling, storage (FIFO), and rotation of all food items to minimize spoilage and prevent cross-contamination.

Lead by example in all aspects of workplace safety and health (WSH), reporting incidents and promoting safe working practices.

Recipe & Product Development:

Assist the Head Chef in developing, testing, and scaling new recipes and product formulations for mass production, considering flavor profiles, shelf-life, and cost-effectiveness.

Provide feedback and insights on ingredient sourcing, culinary techniques, and process improvements to enhance product innovation and quality.

Ensure accurate documentation and standardization of all recipes (Standard Operating Procedures - SOPs) for consistent production.

Inventory & Cost Control:

Manage and monitor inventory levels of ingredients and supplies, coordinating with purchasing to ensure timely procurement and minimize stockouts.

Implement effective portion control, waste reduction, and cost-saving measures without compromising on quality.

Conduct regular stock takes and reconcile inventory discrepancies.

Maintenance & Compliance:

Ensure all kitchen equipment is properly maintained, calibrated, and operated safely. Report any malfunctions or repair needs promptly.

Stay updated on the latest food industry trends, technologies, and regulatory changes in Singapore.

Participate in external audits (e.g., SFA, certification bodies) and ensure readiness for inspections.

Requirements:

Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.

Minimum of 4-6 years of culinary experience, with at least 2-3 years in a supervisory role within a food manufacturing, central kitchen, or high-volume catering environment.

Proven leadership and team management skills, with the ability to inspire and train staff.

Excellent culinary skills with a strong understanding of various cooking methods, ingredients, and flavor profiles applicable to large-scale production.

Proficient in production planning, scheduling, and quality control.

Strong problem-solving abilities and decision-making skills under pressure.

Good communication and interpersonal skills, capable of effectively liaising with different departments.

Proficiency in Microsoft Office Suite (Word, Excel) for reporting, inventory, and recipe management.

Flexibility to work shifts, including weekends and public holidays, as per production demands.

POND TREASURE3 PTE. LTD.

Job Description

Assistant Restaurant Manager Responsibilities:

• Opening and closing the restaurant.
• Appointing, inducting, and mentoring new staff members.
• Scheduling shifts and assigning tables to waitstaff.
• Resolving customers' questions and grievances in a professional manner.
• Conducting payroll activities in an accurate, timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Sourcing better deals on all resources and equipment that warrant replacing or replenishing.
• Recording all income and expenses and

POND TREASURE3 PTE. LTD.

Job Description

• 1. Operations Management
• Oversee daily front-of-house and back-of-house operations
• Ensure smooth service flow and customer satisfaction
• Maintain cleanliness, hygiene, and safety standards
• Ensure compliance with local health and food safety regulations
• 2. Staff Management
• Recruit, train, and supervise restaurant staff
• Prepare duty rosters and manage manpower planning
• Monitor staff performance and conduct performance reviews
• Handle staff disciplinary matters when necessary
• 3. Customer Service
• Ensure excellent customer service at all times
• Address customer complaints promptly and professionally
• Build positive relationships with regular customers
• 4. Financial Management
• Monitor sales performance and control operating costs
• Manage inventory, ordering, and stock control
• Review daily sales reports and cash reconciliation
• Work towards achieving revenue and profitability targets
• 5. Compliance & Safety
• Ensure compliance with food safety regulations
• Maintain proper documentation and reporting
• Ensure workplace safety and adherence to company policies
• Requirements:
• Diploma or Degree in Hospitality Management or related field (preferred)
• Minimum 5 years of experience in restaurant operations
• Strong leadership and communication skills
• Good problem-solving and decision-making ability
• Ability to work under pressure and during peak hours
• Basic knowledge of budgeting and cost control

Fast Track Pte Ltd

Whether you’re looking for the latest mobile devices to meet market demands or the latest software to leverage those devices, we deliver them to you. We are a dynamic team of professionals with a mission to enhance existing portfolios and provide high quality products (devices and software) to our customers.

Job Description

Job Description & Requirements

• Oversees in the day-to-day leadership and management of an outlet on all aspects of operations in kitchen and services.
• Oversees the quality of food and service and be main point of contact for all guest’s satisfaction matters.
• Be responsible for recruiting and training team on-going basis.
• Be responsible for key financial aspects (Budget vs Actual Sales, Sales Projections & Growth, Inventory management, P & L) and KPI’s (guest experience feedback, team member turnover, mystery shop score, team member engagement survey).
• Proven ability to effectively run both front and back of the house and lead every shift to the Brand standards of quality and service.
• Proactively taking on additional responsibilities where required.
• Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.
• Ability to promote and drive a culture of the core values and quality & service excellence-cultivates and drives a work atmosphere that is relaxed, welcoming and fun.
• Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge, and service.
• Ensures maximizing profits and minimising costs including efficient scheduling of staff and inventory control, in partnership with the culinary team.
• Mentors and develops team members to help them reach their full potential.
• Ability to operate with flexibility and creativity.
• Ability to achieve goals through others.
• Provide sufficient trainings
• Ability to manage and restaurant with a high level of attention to detail and genuine care.
• Possesses passion for hospitality. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.
• Other duties as assigned.

White Restaurant

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

Job Description

1. Day-to-Day Operations:

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

• Supervise and support staff to provide excellent customer service.

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

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

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

2. Staff Management & Development:

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

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

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

3. Customer Service & Satisfaction:

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

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

4. Sales & Profitability:

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

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

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

5. Health & Safety Compliance:

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

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

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.

• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.

• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).

• Coordinate training schedules for staff and ensure compliance with internal training programs.

• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

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

• Assist the Front Office Manager in setting up the Front Office training tools such as job descriptions, standards and procedures, and training plans as a guideline for the Front Office operation.

• Assist the Front Office Manager to select, hire, and train employees to meet the hotel's standard of service.

• To assist Front Office Manager in supervising, organising, directing and coordinating the staff and activities of the Front Office.

• To have Front Office managerial presence felt behind the Reception counter; ensure that Front Office Employees perform their daily duties according to required standards.

• Emphasis will be on the assignment of rooms for all arrivals, and this includes the training of the Guest Relations Executives in this aspect of the job.

• Check and ensure that consistency in the service for guest is maintained from the reservation stages to the final departure.

• To plan and prepare work schedules for Duty Manager and Front Desk personnel.

• Authorise the acceptance of traveller cheques, cash advance, rebates, paid out, refunds on the basis of established procedures.

• Monitor and control guest's credit status to ensure that payment is collectable and received on time. Perform a regular follow up for pending payments to ensure that they are collected.

• To coordinate with security in the investigation of irregularities and undesirable guests.

• Monitor and control the rooms’ situation in connection with reservations, daily occupancy and rooms’ availability to ensure maximum revenue through effective yield management.

• Attend department heads meeting in the absence of the Front Office Manager or other meetings as required.

• Be familiar with all Accounting Standards and Procedures pertaining to rooms revenue and advise staff concerned to adhere to them in daily operations.

• Know all procedures in case of emergency or fire and make sure that staff are periodically trained to face this situation and know their function according to the procedures.

• Participate in the inspection and checking the preparation for VIPs and ensure that they will receive proper treatment as VIP during their stay with the hotel.

• Keep updating with new Standards, Procedures and other information and advise Front Office section heads accordingly.

• Perform other duties related or unrelated to Front Office Department or as assigned by Front Office Manager, or the Management.

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Duty Manager provides general management support throughout the hotel, ensuring guest satisfaction, service excellence, safety, and smooth daily operations — with a primary focus on Front Office activities. This role is responsible for maintaining service standards, overseeing staff performance, and ensuring profitability and guest loyalty in line with Accor’s vision and values.

Key Responsibilities:

• Provide management presence and operational support across all hotel departments, focusing on Front Office operations.

• Ensure profitability by meeting departmental quantitative and qualitative targets.

• Lead, motivate, and support the Front Office team to deliver high-quality guest service.

• Champion and implement all Guest Experience initiatives within the property.

• Ensure guests enjoy a seamless and pleasant stay from arrival to departure.

• Maintain close relationships with guests throughout their stay to foster loyalty.

• Anticipate guests’ needs and take proactive measures to meet them.

• Handle and resolve guest complaints promptly when escalated beyond team members.

• Monitor guest satisfaction through tools such as the Voice of the Guest (VOG) program, online reviews, surveys, and in-house feedback.

• Uphold and actively demonstrate the Accor Vision and Values in daily operations.

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management or equivalent

• Minimum 3 years of relevant experience in a similar capacity

• Previous leadership experience is an advantage

• Service-oriented personality with a passion for hospitality

• Experience with Opera PMS or similar property management systems

• Strong interpersonal and problem-solving skills, with the ability to lead by example

Ascott International Management Pte Ltd.

Job Description

The Duty Manager works under the supervision of the Front Office Manager to oversee the day-to-day operations of the front office including night shift if applicable, ensuring the smooth delivery of exceptional services to property's guests/customers.

Responsibilities:

You will:
• Supervises overall activities in the department.
• Supervises and delegates duties to supervisors and prepares work schedule for them.
• Develops weekly schedules, monitors team attendance and put up the leave calendar
• Supervises all sections and improvements in operation where she/he finds opportunities to develop service standard.
• Plans and organizes departmental periodical training sessions for staff of courtesy, efficiency and job knowledge (especially for new staff).
• Keeps knowledge/information of any change in resort policy and procedure and enforce them.
• Ensures good communication and cooperation between front office department and other departments.
• Performs all duties applicable to the night shift ensuring all report, system checks as well as run of the day (date system change) are performed accordingly to standards and hotel requirements.
• Controls expenses of front office department.
• Maintains a personalized service standard of the reception by constant training and motivation of the team members.
• Liaise closely with Housekeeping to ensure that optimum number of room / suites are available and all incoming guests requirements are met.
• Actively take part in Sales Activity within the hotel including referral of lead to the Sales office
• Reads all reservation correspondence prior to the guest arrival to understand the needs and wants of the guests, updates and corrects information in RMS accordingly
• Conducts daily briefings
• Blocks special room. Requests and personally checks them prior to the arrival of guests.
• Personally welcomes guests and allocates rooms and coordinates with supervisor for proper follow up.
• Makes sure that the service of the front office team is prompt and attentive at all times.

HOTEL BENCOOLEN COMPANY (PRIVATE) LIMITED

Job Description

1. Position Summary

The Operations Manager is responsible for overseeing the daily operations of Hotel Bencoolen Singapore to ensure smooth, efficient, and profitable hotel performance. The role ensures high standards of guest satisfaction, operational efficiency, staff supervision, regulatory compliance, and cost control across Front Office, Housekeeping, and Maintenance departments.

The Operations Manager acts as the second-in-command and assumes overall responsibility in the absence of the General Manager.

• Oversee day-to-day operations of Front Office, Housekeeping, and Maintenance.

• Ensure all departments operate in accordance with SOPs and company policies.

• Monitor occupancy, ADR, RevPAR and operational performance indicators.

• Conduct daily operations briefings and inter-departmental coordination meetings.

• Handle operational challenges and ensure timely resolution of issues.

• Ensure high levels of guest satisfaction and service standards.

• Review and respond to guest feedback and online reviews professionally.

• Handle escalated guest complaints and service recovery situations.

• Ensure lobby, public areas and guest rooms meet cleanliness and presentation standards.

• Monitor departmental expenses and ensure cost control measures are implemented.

• Assist GM in budget planning and forecasting.

• Review payroll, overtime, and manpower deployment.

• Monitor stock levels and procurement for operational supplies.

• Supervise Department Heads and team leaders.

• Conduct performance evaluations and coaching sessions.

• Ensure proper rostering to optimize manpower efficiency.

• Enforce discipline and compliance with HR policies.

• Support recruitment, onboarding and training initiatives.

• Ensure preventive maintenance programs are implemented.

• Oversee building upkeep and regulatory inspections.

• Coordinate with contractors and vendors.

• Monitor compliance with BCA, SCDF, NEA and other regulatory requirements.

• Work closely with Revenue/Reservations to maximize occupancy and room yield.

• Monitor rate parity and OTA performance.

• Support group bookings and corporate accounts operational requirements.

• Ensure compliance with safety, hygiene and licensing regulations.

• Enforce workplace safety standards.

• Oversee emergency preparedness procedures.

• Guest satisfaction scores

• Online review ratings (Google, Agoda, Booking.com etc.)

• Departmental cost control within budget

• Staff turnover and absenteeism rates

• Preventive maintenance completion rate

• Audit and compliance performance

• Diploma or Degree in Hospitality Management or related field.

• Minimum 5 years hotel operations experience.

• At least 2 years in supervisory or managerial role.

• Strong leadership and problem-solving skills.

• Familiar with PMS systems and hotel reporting tools.

• Good knowledge of Singapore hotel regulatory requirements.

• Leadership & Decision-Making

• Guest-Centric Mindset

• Financial Awareness

• Operational Planning

• Conflict Resolution

• Regulatory Compliance Knowledge

• 6-day work week (as per company policy).

• Required to work shifts, weekends, and public holidays when necessary.

• On-call for operational emergencies.

Marriott International

Job Description

Marriott International

Job Description

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Revolver

Job Description

We are looking for a passionate and experienced Restaurant General Manager to join our dynamic team and lead our restaurant to even greater success. The ideal candidate will be a strong leader with a passion for fine dining, exceptional customer service, and operational excellence.

Responsibilities

Leadership and Management:

• Oversee daily operations of the restaurant, ensuring the highest standards of service, quality, and hospitality.
• Lead, motivate, and manage a team of front-of-house staff, including waitstaff, bartenders, and hosts, ensuring consistent delivery of exceptional service.
• Foster a positive and collaborative work environment that encourages employee development, engagement, and retention.
• Conduct regular performance reviews and provide feedback, training, and development opportunities to all team members.

Customer Experience:

• Maintain a guest-centric approach, ensuring an exceptional dining experience at every touchpoint.
• Handle guest concerns, feedback, and complaints in a professional and timely manner, ensuring satisfaction and loyalty.
• Anticipate guests’ needs and exceed their expectations, upholding the restaurant’s reputation for excellence.

Operations and Financial Management:

• Manage day-to-day operational activities, including opening and closing procedures, inventory management, and maintaining cleanliness and safety standards.
• Develop and monitor financial performance, including revenue and cost control (labour, food, beverage, etc.).
• Implement effective operational procedures to improve efficiency and ensure high standards across the restaurant.

Business Development and Marketing:

• Collaborate with the executive chef and marketing team to promote and develop the restaurant's brand, including special events, seasonal menus, and promotions.
• Develop strategies for customer retention and growth, working closely with the management team to identify opportunities for increasing revenue.
• Establish and maintain strong relationships with regular guests, industry partners, and suppliers.

Compliance and Quality Control:

• Ensure the restaurant adheres to local regulations and health and safety standards, including food hygiene, liquor licensing, and employment laws.
• Regularly audit restaurant operations for quality control and ensure consistency in food and service delivery.

Requirements:

• Minimum of 5 years of experience in fine dining management, with at least 3 years in a senior leadership role in a high-end restaurant or hospitality environment.
• Proven track record of leading and managing a team in a fast-paced, luxury dining establishment.

Skills & Attributes

• Strong leadership, organizational, and communication skills.
• In-depth knowledge of restaurant operations, including front and back of house.
• Deep understanding of fine dining service standards, etiquette, and guest expectations.
• Financial acumen, with experience managing budgets, P&L, and cost control.
• Ability to handle high-pressure situations while maintaining composure and professionalism.

Personal Attributes:

• Strong attention to detail and a commitment to delivering excellence.
• A passion for fine dining, hospitality, and continuous improvement.
• A proactive, problem-solving attitude and ability to work independently.

A&M PRIME PTE. LTD.

Job Description

Roles & Responsibilities

We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Maintaining a smooth restaurant flow
• Building guest relations by providing memorable experiences (
• Oversee the restaurant together with your fellow colleagues – the front of house team.
• Approachable and attentive to concerns and feedback
• Ensure good table management and reservations planning
• Quickly resolve any service disruption or complaints
• Maintain restaurant facilities and other areas such as mood lightings, music, etc.
• Increasing restaurant overall sales through creative methods

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

A&M PRIME PTE. LTD.

Job Description

Job Description & Requirements

• Oversees in the day-to-day leadership and management of an outlet on all aspects of operations in kitchen and services.
• Oversees the quality of food and service and be main point of contact for all guest’s satisfaction matters.
• Be responsible for recruiting and training team on-going basis.
• Be responsible for key financial aspects (Budget vs Actual Sales, Sales Projections & Growth, Inventory management, P & L) and KPI’s (guest experience feedback, team member turnover, mystery shop score, team member engagement survey).
• Proven ability to effectively run both front and back of the house and lead every shift to the Brand standards of quality and service.
• Proactively taking on additional responsibilities where required.
• Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.
• Ability to promote and drive a culture of the core values and quality & service excellence-cultivates and drives a work atmosphere that is relaxed, welcoming and fun.
• Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge, and service.
• Ensures maximizing profits and minimizing costs including efficient scheduling of staff and inventory control, in partnership with the culinary team.
• Mentors and develops team members to help them reach their full potential.
• Ability to operate with flexibility and creativity.
• Ability to achieve goals through others.
• Provide sufficient trainings
• Ability to manage and restaurant with a high level of attention to detail and genuine care.
• Possesses passion for hospitality. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.
• Other duties as assigned.

Chuan Yang Ji Mutton Soup Steamboat Pte. Ltd.

Job Description

Job Description & Requirements

· Greeting customers, taking orders, and providing menu recommendations.

· Serving food and beverages promptly and accurately, ensuring customer satisfaction.

· Maintaining a clean and organized dining area, ensuring a pleasant ambiance for our guests.

· Handling customer inquiries, concerns, and feedback with professionalism and efficiency.

· Strong team player to ensure seamless communication and smooth operations.

· Assisting in cashiering duties and accurately handling payments.

Requirements:

· Previous experience in a similar role is preferred but not required.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

Interested candidates please send your resume through the apply button!

TIN BOX LIFESTYLE ASIA PTE. LTD.

Job Description

Job Description & Requirements

1. Operations Management

• Oversee daily operations and ensure smooth workflow
• Maintain service standards and SOP compliance
• Handle operational issues and customer complaints promptly

2. Team Leadership

• Recruit, train, and supervise staff
• Prepare staff schedules and manpower planning
• Conduct performance reviews and provide coaching

3. Sales & Business Performance

• Monitor sales targets and KPIs
• Plan promotions or marketing activities
• Identify opportunities to increase revenue

4. Financial Control

• Manage budgets and expenses
• Monitor P&L, cost control, and stock wastage

5. Inventory & Procurement

• Oversee stock levels and ordering
• Liaise with vendors and suppliers
• Ensure proper inventory records

6. Compliance & Safety

• Ensure compliance with company policies and local regulations

7. Customer Service & Brand Standards

• Maintain service quality and customer satisfaction
• Handle escalated feedback professionally
• Uphold brand image and outlet presentation

8. Reporting & Administration

• Prepare weekly/monthly reports for management
• Manage documentation, licenses, and renewals
• Coordinate with HQ or other departments

Nong Geng Ji Orchard Pte. Ltd.

Job Description

Job Description:

• Creating a professional and welcoming experience for our customers based on the company’s guidelines.
• Obtain training and perform duties in Service Department.
• Lead by example by demonstrating exemplary professionalism.
• Attending to customers’ needs and complaints promptly and politely.
• Recommend improvements to Management where appropriate.
• Consistently monitor individual performance and progression with your superior and management.
• Execute any duty that may be assigned from time to time by the Management.

Requirements:

• Applicants must possess at least diploma/degree in any field.
• Applicants with no experiences is welcomed to apply
• Highly motivated and willing to learn
• Strong positive mentality
• Customer-oriented, excellent interpersonal and communication skills
• Possess good initiative and leadership skills.
• On-the-job training provided
• Able to work on weekends and PH

S111 PTE. LTD.

Job Description

• Managing the food and beverage department by overseeing the operations of the kitchen, restaurant, bar, and other F&B areas.

• Developing and implementing strategies to meet revenue goals and increase profitability.

• Recruiting, hiring, and training staff members, and conducting performance evaluations.

• Scheduling staff schedule.

• Ensuring that food and beverage offerings meet or exceed guest expectations.

• Maintaining high levels of cleanliness and sanitation in all F&B areas.

• Developing and implementing policies and procedures for the food and beverage department.

• Developing and maintaining relationships with suppliers and vendors.

• Ensuring that all regulatory requirements related to food and beverage service are met.

• Developing and managing the budget for the F&B department.

• Analyzing sales trends and adjusting offerings as needed.

• Ensuring that all equipment in the F&B department is properly maintained and serviced.

BLOOM RASA PTE. LTD.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month
Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Jws Cuisine Pte. Ltd.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

COMO Lifestyle Pte Ltd

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

Job Description

• Assists the Executive Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Executive Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

MUFASA CURRYS PTE. LTD.

Job Description

Job Summary

Oversee and lead all aspects of restaurant operations to drive business growth, operational excellence, and customer satisfaction. You will manage teams, optimize resources, ensure regulatory compliance, and implement strategic initiatives to enhance profitability and service quality.

Responsibilities

• Lead daily restaurant operations across kitchen, service, and administrative functions to ensure seamless execution and high standards
• Drive business performance by analyzing sales data and implementing strategies to achieve growth and profitability targets
• Develop and enforce operational policies and procedures to optimize efficiency and maintain consistent quality
• Supervise, coach, and train staff to elevate service standards and foster a high-performance team culture
• Manage inventory control processes, coordinate purchasing activities, and liaise with suppliers to maintain cost-effective stock levels
• Ensure strict compliance with Singapore Food Agency (SFA), Ministry of Manpower (MOM), and other local regulatory requirements to uphold safety and legal standards
• Monitor customer feedback and implement targeted service improvements to enhance guest satisfaction and loyalty
• Prepare detailed financial reports, manage budgeting processes, and apply cost control measures to maximize profitability
• Lead marketing and business development efforts to expand market presence and attract new customers
• Plan and manage manpower scheduling to meet operational demands, including working on weekends and public holidays as required

Preferred competencies and qualifications

• Knowledge of food safety and restaurant regulations in Singapore preferred

Hotel Grand Pacific

Hotel Grand Pacific Singapore is a four star, smoke-free hotel consisting of deluxe rooms, premier rooms and suites all set up with broadband internet access.

Job Description

Responsibilities:

• Supervise and manage the daily operations of the Cold Kitchen.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

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

Requirement:

• Relevant qualification in Culinary Arts or equivalent preferred.

• WSQ Food Safety & Hygiene certification.

• Minimum 2–3 years of relevant experience in hotel or F&B operations.

• Prior supervisory experience preferred.

• Strong knowledge of food safety, buffet production planning, and inventory control.

• Good leadership, communication, and organisational skills.

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

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

SKOSH PTE. LTD.

Job Description

About SKOSH

SKOSH is a Japanese-inspired café serving handcrafted onigiri, sandos, specialty matcha, coffee, and casual brunch items. We focus on delivering a warm and memorable guest experience.

Position Overview

The Assistant Manager supports the Café Manager in daily operations, floor management, staff supervision, and ensuring excellent guest service.

Job Description & Requirements

Requirement:

• Possess a positive attitude, eager to learn and willing to push personal limits to achieve more
• Capable of playing the role of a team player and leader
• Great attention to details
• Must be able to handle non-halal food
• Speaks good English

Responsibilities:

• Greet and assist customers with orders or enquiries with a smile
• Mixing and serving both alcoholic and non-alcoholic beverages for the bar patrons
• Work hand in hand with the head bartender and bartenders to ensure bar cleanliness
• Contribute in improving and innovating methods to maximise operation flow
• Maintain inventory of stocks, budget and operations compliancy
• Interact and engage enthusiastically with customers to achieve customer satisfaction
• Recommend and upsell beverages with product demonstration
• Perform opening and closing duties per outlet SOPs

Team Benefits:
🌟 Opportunity to cross-train in various concepts

Please take note that only shortlisted candidates would be contacted. We seek your kind understanding in this matter.