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.

JAO FAH SERVICES SINGAPORE PTE. LTD.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

Marriott International

Job Description

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

Job Descriptions:

• Follow the hotel's standard procedures for cleaning and maintaining public areas. 

• Collaborate with the Front Office, Engineering, and other departments to handle guests' requests, inquiries, and complaints about accommodation, service, and billing. Ensure that these interactions are carried out effectively to enhance guest satisfaction with their stay and services. 

• Work closely with the Engineering Department to address any issues or defects in the rooms and public areas promptly. 

• Supervise pest eradication activities with great attention to detail. 

• Conduct daily inspections of public areas and employee locker rooms. 

• Coordinate with the maintenance department to establish a preventive maintenance schedule for rooms and public areas. 

• Regularly spot check employees' performance, correcting any mistakes or deficiencies. 

• Conduct regular training sessions to ensure that personnel follow established procedures, address any issues, provide instructions, and assign duties. 

• Undertake any additional duties assigned by the GM or Executive Housekeeper (EHK) as needed. 

• 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 is preferred.

• Minimum 4 years’ related experience in a full-service hotel or mid-range hotel is preferred.

• Ability to manage time, organize, good communication and motivational skills.

• Meet the attendance guidelines of the job and adhere to departmental and company policies.

• Candidates must have a good command of spoken and written English, and any additional language is an advantage

• A team player and takes initiative to assist other team members when required

• Well-groomed and professional disposition.

• Commitment to work rotating shift and any day, including weekends and public holidays.

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

• Can motivate fellow team members.

• Able to identify problems and issues in a pre-emptive manner, and resolve them independently and creatively.

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

• Able to provide leadership in creating a cohesive, creative, effective team environment.

PHO STOP PTE. LTD.

Job Description

Head Chef job scope:

- Manages and oversees operations in the kitchen as well as the kitchen staff of an outlet.

- Plans the menu and liaises with suppliers.

- Controls the budget and ensures the quality of kitchen operations.

- Ensures that problems that arise are rectified in a positive and professional manner.

LIMONCELLO PTE LTD

Job Description

Company Overview

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY, SINGAPORE 238256.

Job Summary

Lead the daily operations of a traditional Italian restaurant, driving efficiency, staff development, and financial performance while collaborating with culinary and service teams to deliver exceptional guest experiences.

Responsibilities

• Manage daily restaurant operations to ensure efficiency and high service standards
• Develop and maintain the restaurant budget to achieve financial targets
• Plan and execute sales, marketing promotions, and events to increase customer engagement and revenue
• Recruit, train, and supervise staff to build a motivated and skilled team
• Collaborate with chefs and personnel to plan menus that meet quality and customer expectations
• Control purchasing and inventory to optimize cost management and reduce waste
• Prepare accurate financial records and reports for management review
• Handle administrative tasks and maintain organized documentation
• Liaise effectively with guests, employees, suppliers, sales representatives, and authorized departments to ensure smooth operations

Preferred competencies and qualifications

• Minimum 2 years relevant experience in restaurant operations
• Knowledge of food production methods to support menu planning and quality control
• Customer service, communication, and interpretation skills to enhance guest satisfaction
• Leadership and organizational skills to motivate and manage staff effectively
• Ability to accept criticism and perform well under pressure
• Patience and the ability to remain calm in stressful situations

LIMONCELLO PTE LTD

Job Description

Company Overview

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY, #01-19/20 RIVERGATE, SINGAPORE 238256. (FACING MSOCIAL HOTEL FOUR POINTS BY SHERATION, NEAR FORT CANNING MRT)

Job Summary

Coordinate and lead event planning and execution for catering services, driving customer satisfaction and business growth through effective menu design, staff supervision, and operational management.

Responsibilities

• Consult with customers to define event requirements and deliver tailored catering solutions
• Plan and coordinate event logistics including menu selection, facilities, and equipment to ensure seamless execution
• Collaborate with chefs to design menus that align with guest preferences and event themes
• Oversee budgeting processes and drive catering sales initiatives to secure new business opportunities
• Train and supervise catering staff to maintain high service standards and operational efficiency during events
• Manage food preparation and quality control to ensure exceptional food and beverage standards
• Make timely, effective decisions to resolve issues during events, ensuring customer satisfaction and smooth operations
• Utilize MS Office tools to manage event documentation, communication, and reporting

Required competencies and certifications

• Ability to lead and motivate catering staff to deliver excellent service
• Good organisational skills to manage multiple tasks and events
• Good communication skills to interact effectively with customers, staff, and vendors
• Ability to make quick, effective decisions to resolve issues during events
• Proficiency in MS Office

Madura's Restaurant

Madura’s has been established for little over 14years and has expanded over three outlets. With the demand of vegetarian food, we have recently open our third outlet is which completely a vegetarian based restaurant. Located at the heart of serangoon road.

Job Description

Outlet Manager will manage overall operation of individual businesses. He/She will be reporting to Operations/Senior Manager in various aspects of operations including franchise operations and development, product development, outlet promotions, nationwide and local store promotional activities (in conjunction with Group Marketing Department)

• To assist existing franchise outlets on how to increase their sales and

their contribution profit margin.

• To provide service and support to existing outlets

• Maintain good franchise relationships

• Handle customer feedbacks and enquiries

• Perform any other duties as required and directed by the Company

• To Provide adequate training to new staffs to enhance performance of the whole organisation.

• Conducts in-house training to staffs on a monthly basis.

Madura's Restaurant

Madura’s has been established for little over 14years and has expanded over three outlets. With the demand of vegetarian food, we have recently open our third outlet is which completely a vegetarian based restaurant. Located at the heart of serangoon road.

Job Description

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

1-Soleil

Job Description

MONTI is seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Western cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

1-Soleil

Job Description

MONTI is seeking a skilled Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Japanese cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

1-Soleil

Job Description

MONTI is seeking an experienced Assistant Head Chef to lead our kitchen team, develop and execute innovative menus, and ensure the highest standards of culinary excellence. The successful candidate will combine exceptional culinary skills with strong leadership and organisational abilities to manage kitchen operations, mentor staff, maintain consistency and quality across all dishes, and deliver an outstanding dining experience for our customers.

Job Responsibilities:

• Assist to lead and manage the entire kitchen team, including Sous Chefs, CDPs, and kitchen staff.

• Develop, plan, and execute innovative menus aligned with the restaurant’s concept and customer expectations.

• Ensure consistent quality, presentation, and taste of all dishes.

• Oversee kitchen operations, including inventory management, ordering supplies, and cost control.

• Maintain high standards of hygiene, safety, and compliance with food regulations.

• Train, mentor, and evaluate kitchen staff to foster growth, efficiency, and teamwork.

• Monitor kitchen performance, troubleshoot issues, and implement improvements.

• Collaborate with management to develop new offerings, seasonal menus, and promotional items.

• Manage kitchen schedules, workflow, and resource allocation to meet operational needs.

• Uphold excellent customer experience by maintaining consistent service and culinary standards.

Job Requirements

• Proven experience leading a kitchen in a reputable F&B establishment.

• Strong culinary expertise and menu development skills.

• Excellent leadership, team management, and mentoring abilities.

• Knowledge of food safety, hygiene, and local regulations.

• Ability to manage kitchen operations, costs, and maintain high-quality standards under pressure.

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Position: Restaurant Manager

Location: Singapore

Salary Range: SGD 5,000 - $9,500 per month

Industry: Food & Beverage

Lead the Experience. Elevate the Standard.

We are seeking a passionate and seasoned Restaurant Manager to join our team and be the driving force behind exceptional dining experiences. As the leader on the floor, you will shape the guest journey, inspire your team, and ensure operational excellence across all aspects of the restaurant.

About Us

As part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

What You’ll Be Responsible For

People Leadership

• Recruit, train, mentor, and manage all front-of-house staff

• Conduct performance reviews, coach team members, and drive employee development

• Foster a positive, respectful, and service-driven culture 

Operational Excellence

• Oversee daily floor operations to ensure seamless service and guest satisfaction

• Set and uphold quality, productivity, and cleanliness standards

• Identify areas for improvement and implement actionable solution 

Financial Stewardship

• Develop and manage budgets, forecast sales, and control operational costs

• Monitor labor and food cost efficiency

• Analyze P&L performance and take corrective action as needed 

Guest Experience & Brand Representation

• Ensure every guest has a memorable and delightful experience

• Resolve customer feedback and complaints with professionalism and care

• Collaborate with chefs on menu planning, pricing strategies, and presentation standards

• Maintain ambiance and service flow, from music and lighting to tableware and décor 

Marketing & Community Engagement

• Work with marketing to increase restaurant visibility through campaigns and public relations

• Cultivate relationships with local businesses, event planners, and media contacts

• Promote private dining and event bookings 

Compliance & Safety

• Ensure adherence to food hygiene, workplace safety, and licensing regulations

• Maintain security and emergency preparedness procedures

• Uphold alcohol service laws and POS accuracy 

What We’re Looking For

Experience: 5+ years in a management role within the hospitality industry
Skills: Strong leadership, strategic thinking, operational expertise
Personality: Energetic, driven, detail-oriented, and customer-obsessed
Communication: Excellent interpersonal and team collaboration skills
Mindset: A growth mindset, adaptable to change and passionate about innovation
Flexibility: Willing to work evenings, weekends, and public holidays 

What You’ll Get

• Competitive salary package with performance incentives

• Career progression in a growing restaurant group

• 5-day work week

• Medical benefits, staff meals, and other perks

• A collaborative and vibrant workplace culture 

Apply Now with your updated resume and be part of our exciting journey.

We regret that only shortlisted candidates will be notified. Thank you for your interest!

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

Job Descriptions:

• Follow the hotel's standard procedures for cleaning and maintaining public areas. 

• Collaborate with the Front Office, Engineering, and other departments to handle guests' requests, inquiries, and complaints about accommodation, service, and billing. Ensure that these interactions are carried out effectively to enhance guest satisfaction with their stay and services. 

• Work closely with the Engineering Department to address any issues or defects in the rooms and public areas promptly. 

• Supervise pest eradication activities with great attention to detail. 

• Conduct daily inspections of public areas and employee locker rooms. 

• Coordinate with the maintenance department to establish a preventive maintenance schedule for rooms and public areas. 

• Regularly spot check employees' performance, correcting any mistakes or deficiencies. 

• Conduct regular training sessions to ensure that personnel follow established procedures, address any issues, provide instructions, and assign duties. 

• Undertake any additional duties assigned by the GM or Executive Housekeeper (EHK) as needed. 

• 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 is preferred.

• Minimum 4 years’ related experience in a full-service hotel or mid-range hotel is preferred.

• Ability to manage time, organize, good communication and motivational skills.

• Meet the attendance guidelines of the job and adhere to departmental and company policies.

• Candidates must have a good command of spoken and written English, and any additional language is an advantage

• A team player and takes initiative to assist other team members when required

• Well-groomed and professional disposition.

• Commitment to work rotating shift and any day, including weekends and public holidays.

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

• Can motivate fellow team members.

• Able to identify problems and issues in a pre-emptive manner, and resolve them independently and creatively.

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

• Able to provide leadership in creating a cohesive, creative, effective team environment.

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

Responsibilities:

• Manage, supervise and coordinate the daily operations of the Hotel
• Ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Assist the Assistant Front Office Manager in establishing a front desk standard and procedures manual as a guideline for the front desk operations.
• Assist the Assistant Front Office Manager to select, hire, and train employees to the hotel’s standard and procedures.
• Possess Degree/Diploma in Hospitality or relevant qualification;
• Minimum 3- 5 years of related experience preferably in the Hotel industry;
• Mature, energetic, assertive, independent and a team player;
• Strong leadership skills with excellent interpersonal and communications skills.

Only shortlisted candidates will be contacted. Thank you.

My Inspiring Journey HUB

Job Description

About MIJ Hub Ltd

MIJ Hub is a leading non-profit organization dedicated to transforming the lives of individuals with diverse learning needs. Through ventures like Ashraf's Cafe and the upcoming Komunal, we offer high-quality food and beverages while empowering individuals with special needs through employment and skill-building opportunities.

Komunal is a specialty café startup focused on redefining the café experience. With a menu that blends high-quality coffee and experimental offerings, Komunal is poised to set new industry standards while providing an inclusive hiring platform. This is a unique opportunity to spearhead a fresh brand, shaping its culinary direction, innovation, and culture from the ground up as it grows. Komunal will serve both specialty coffee and crafted meals, offering a dynamic and creative environment where you can leave your mark.

Ashraf's Cafe operates in the B2C and B2B space, focusing on online sales of baked goods, including cookies and other specialty bakes. The café operates at high volume, delivering top-notch products while providing meaningful employment for individuals with special needs.

Job Title: Head Baker & Culinary Operations 

The Head Baker & Culinary Operations will oversee all baking operations for Ashraf's Cafe and Komunal, ensuring high standards in product quality, consistency, and innovation. You will manage all aspects of bakery production, from day-to-day operations to R&D for new items. A strong foundation in baking techniques is essential, and culinary expertise is a plus, especially to support Komunal's specialty food offerings.

You will be responsible for ensuring strict adherence to quality control and processes, while working with a team of job coaches, special needs work clients, barista, fulfillment officer and part-time staff. This role involves maintaining efficient production processes, overseeing menu development, and managing inventory to deliver exceptional products consistently.

Head Baker – Primary Responsibilities

1. Baking & Culinary Operations

• Execute and Coordinate the full spectrum of daily baking operations for Ashraf's Cafe (high-volume baked goods) and Komunal (specialty cafe), ensuring consistent quality and adherence to established SOPs.

• Oversee the timely production of all baked goods based on weekly projected quantities provided by the Fulfilment Officer, ensuring both Ashraf's Cafe and Komunal are adequately stocked at all times.
  

• Drive culinary excellence by continuously testing, refining, and improving recipes to meet customer expectations and uphold brand standards.

2. Operational Efficiency & Process Improvement

• Identify, implement, and refine innovative production techniques to enhance kitchen efficiency and reduce wastage without compromising quality.
  

• Lead the evaluation, recommendation, and acquisition of new kitchen equipment to improve workflow, production output, and overall operational performance.
  

• Ensure seamless coordination between in baking operations for both Ashraf's and Komunal Cafe

3. Menu Development & R&D

•  Working with Social Enterprise Manager and Senior Barista to understand customer preferences for both Ashraf's Cafe and Komunal to align with the menu development and r&d    

• Execute and coordinate new product development, including seasonal offerings, specialty bakes, and experimental menu items for both cafes.
  

• Ensure all menu creations meet high standards of taste, quality, presentation, and consistency.
  

• Align menu innovations with customer preferences, market trends, and cafe branding.

4. Inventory & Supply Chain Management

• Oversee inventory levels to ensure the timely ordering of ingredients, maintaining quality and cost-effectiveness at all times.
  

• Work closely with suppliers to ensure consistent ingredient availability, quality control, and competitive pricing.
  

• Implement inventory tracking systems to optimize stock rotation, minimize waste, and support accurate forecasting.
  

5. Health, Safety & Compliance

• Uphold strict compliance with food safety regulations, hygiene practices, and industry standards within the kitchen.
  

• Conduct routine health and safety checks to maintain a clean, organized, and hazard-free kitchen environment.
  

• Ensure all team members follow safe food handling procedures and proper sanitation protocols.
  

Secondary Responsibilities 

1. Order Fulfilment 

• Step in to coordinate order fulfilment during the Fulfilment Officer’s absence, ensuring timely packing of orders and delivery of all customer orders and smooth operational continuity.
  

2. Support for Special Needs Clients

• Supervise and guide special needs working clients in the production cycle when the Job Coach is not present.
  

• Ensure tasks are clearly communicated and completed safely, effectively, and in line with production requirements.
  

Requirements

• 5-10 years of experience in baking, pastry arts, or culinary arts, with expertise in high-volume production and specialty baking.

• Proven experience managing a baking team and overseeing culinary operations in a fast-paced environment.

• Culinary expertise is a plus, especially with experience in both baking and meal preparation for specialty cafés.

• Expertise in baking techniques, culinary arts, quality control, and menu development.

• Strong leadership skills, with the ability to train, mentor, and empower a diverse team.

• Excellent organizational skills and a proven ability to implement process improvements and optimize kitchen operations.

• Culinary qualifications or equivalent professional experience in baking or culinary arts.

• Certifications in food safety or kitchen management are a plus.

2A Entertainment PTE. LTD.

Job Description

About the Role

As the Head Sommelier, you will be the custodian of Vanta’s world-class wine program. Your mission is to develop, manage, and execute an exceptional wine and beverage service that elevates the member experience. This role requires a blend of deep wine knowledge, meticulous cellar management, exceptional service delivery, and financial acumen.

Key Responsibilities

• Develop and manage Vanta's extensive wine list, ensuring a diverse and financially viable selection that complements the culinary offerings.

• Oversee all cellar operations, including inventory, ordering, receiving, rotation, and maintaining optimal storage conditions.

• Provide expert wine service and personalized recommendations to members, enriching their dining and social experience.

• Lead the training and development of all Food & Beverage staff in wine knowledge, service standards, and responsible alcohol service.

• Collaborate closely with the Head of Wine and Culinary team on wine pairing events, dinners, and special member experiences.

• Ensure full compliance with all relevant liquor laws, regulations, and club operating procedures.

• Maintain the highest standards of discretion, professionalism, and confidentiality.

Requirements:

Qualifications & Experience

• Sommelier Certification from a recognized body (e.g., Court of Master Sommeliers, WSET) strongly preferred.

• Minimum 3 years of experience in a Sommelier or Wine Director role within a fine dining restaurant, luxury hotel, or private members' club environment.

• Proven track record in cellar management, inventory control, and building a high-quality wine program.

Skills & Attributes

• Deep and current knowledge of global wines, viticulture, key regions, and vintage assessment.

• Exceptional verbal communication and presentation skills, with the ability to educate and engage both novice and connoisseur members.

• Highly polished, poised, and professional demeanor; comfortable engaging with Singapore’s affluent community.

• Strong understanding of luxury branding and the commitment to delivering a world-class customer experience.

• Detail-oriented with strong organizational and inventory management skills.
  

Language Proficiency

• Fluent in English and Mandarin

Why Join Vanta

• Be part of Singapore’s most anticipated members’ club launch in 2026.

• Access to a powerful network of industry leaders, entrepreneurs, and cultural icons.

• Attractive remuneration and performance-based incentives.

• Opportunity for growth within the Jiashuo Group’s expanding hospitality portfolio.
  

How to Apply

Please send your CV and a short personal introduction to vinodhan@vantamembers.com, with the subject line “Application – Membership Curator”. Shortlisted candidates will be invited for an exclusive interview at The MacDonald House.

LWL SG PTE. LTD.

Job Description

Tasmac in Tanjong pagar is looking to expand out team, looking for friendly positive staff to join us!

We emphasis on a positive workplace with proper work culture and leadership.

We have fun at work but also get serious with our standards.

**Key Responsibilities:**

- Greeting and serving customers in a courteous and professional manner.

- Mixing, garnishing, and serving drinks according to standard recipes or customer preferences.

- Checking identification to verify legal drinking age.

- Handling cash transactions and operating the point-of-sale (POS) system.

- Maintaining cleanliness and organization of the bar area.

- Restocking supplies and ingredients as needed.

- Monitoring guest behavior and managing the environment to ensure safety.

- Complying with health, safety, and liquor laws and regulations.

- Engaging with patrons to enhance their experience and promote repeat business.

**Qualifications:**

- Prior bartending or serving experience preferred.

- Knowledge of drink recipes and mixology.

- Excellent communication and interpersonal skills.

- Ability to multitask and work efficiently in a fast-paced environment.

- Basic math skills for handling transactions.

- Certification in responsible beverage service (if required by local laws).

**Working Conditions:**

- Shift work includes evenings, weekends, and holidays.

- Standing for extended periods.

- Exposure to varying temperatures and loud environments.

Uniform and Staff Meal Provided.Working Hours: 8.30pm – 4.30am
Industry: Nightlife / Bar / Entertainment

We are looking for an experienced Head Bartender to lead a high-volume nightclub bar serving 80–100 guests during peak late-night hours. Speed, consistency, and bar control are more important than cocktail artistry.

You will lead the bar team and ensure the bar never slows down, especially between 1am and 3am peak hours.

• Lead and supervise bartenders and barbacks during service

• Ensure fast and consistent drink production during peak periods

• Prepare bar setup before opening (ice, garnishes, glassware, stock)

• Maintain strict control of liquor stock and prevent wastage

• Coordinate closely with floor staff and hosts for bottle service

• Ensure bar cleanliness and safety throughout operations

• Monitor par levels and inform manager for replenishment

• Train junior bartenders on speed, discipline and workflow

• Ensure POS accuracy and proper order handling

• Manage glassware collection and barback workflow

• Minimum 3 years bartending experience, preferably in clubs or high-volume bars

• Able to work under intense pressure during peak hours

• Strong leadership to control bar team and workflow

• Good knowledge of standard drinks, spirits and bottle service

• Physically fast, alert and organised

• Comfortable working till 4.30am

• Honest, disciplined and operationally strong

• Someone who understands that nightclub bartending is about speed and control

• Someone who can run the bar like a production line after 1am

• Someone who can prevent stock loss and maintain discipline behind the bar

The Nuance Group (Singapore) Pte. Ltd.

Avolta (formerly Dufry) is a leading global travel experience player with more than 60 years of experience in the industry. We operate in more than 75 countries and 1,200 locations, with 5,500 points of sale across three segments – duty-free, travel convenience & essentials, food & beverage – and a wide range of channels – from airports and motorways, through to cruises, railways and more. Geographic diversification is a key element of the company’s strategy. We, furthermore, stand for good Corporate Governance, Openness and Transparency for the benefit of shareholders, customers, business partners and employees. Avolta is committed to and focused on four key areas, where we want to have a positive impact: customer experience; employee wellbeing and advancement; protecting the environment. This makes us a trusted partner for all our stakeholders and all our 65’000 employees.

Job Description

WHO WE ARE

Avolta is the world’s leading and largest Travel Experience (Retail, Convenience, F&B) company (https://www.avoltaworld.com/en) with >5,500 outlets, >1,200 locations, >77,000 employees in more than 70 countries and annual revenue of Swiss Francs CHF 13.5 Billion in 2024.

We operate primarily at airports as well as other travel channels, including motorways, railways, cruises, border shops, downtown.

We are on a journey towards our Destination 2027 strategy, creating a travel experience revolution by putting the traveler at our core. Based on four strong pillars including delivering the Travel Experience Revolution, Diversifying our Geographical Presence, further fostering a Culture of Continual Improvement, and Sustainability, our strategy is ultimately powered by our people.

In Asia Pacific, we are present in more than 10 countries, including India, Sri Lanka, Maldives, China, Hong Kong, Macau, Japan, Vietnam, Malaysia, Singapore, Indonesia and Australia.

PURPOSE OF THE ROLE

As part of the regional Omnichannel Experience function, the Guest Experience Manager is responsible for all customer-facing service training, standards, and coaching, focusing on elevating the guest journey and in-store experience; and partners country teams to ensure consistent, high-quality execution and measurable improvement across all APAC business lines (Travel Retail, Convenience, Food & Beverage). The Guest Experience Manager plays a key role in driving guest loyalty, enhancing brand reputation, and supporting business growth across the region.

RESPONSIBILITIES

Customer Experience Standards

• Partner with country Operations and People, Culture & Organization (PC&O) teams to roll out Avolta’s customer experience framework, sales & service principles, and behavioural standards, considering local culture, traveler profiles, store formats and customer journey.
• Lead the creation of new materials tailored for APAC markets as required.
• Shape customer service experience for new store openings and refurbishments.

Learning & Development

• Continuously refine Avolta’s Customer Service Blueprint for APAC countries.
• Develop and lead the regional “train-the-trainer” program, equipping store managers and front-line teams with the skills and tools to drive sales and deliver exceptional guest experiences.
• Design and deliver training modules (in-person and digital) to build consistency in service excellence.
• Provide on-the-ground coaching and mentoring through regular store visits.

Performance Improvement

• Utilize employee feedback and customer experience measurement tools (e.g., Net Promoter Score, Mystery Shopping, Customer Perception tracking) to identify service gaps and opportunities.
• Leverage on insights to address gaps, improve training, recognize top-performing teams, and share cross market and outlets learnings.
• KPIs: Net Promoter Score (NPS) and Mystery Shopping results, as well as high training completion rates (>80%) for customer-facing staff, maintaining frequent coaching sessions, reducing complaint resolution time and closing identified service gaps efficiently.

Ambassador for Excellent Customer Experience

• Act as the regional Guest Experience role model, inspiring operations and front line staff to put customers at the heart of our business, always thinking about how we can elevate traveler touchpoints with us and exceeding their expectations.

WHAT WE ARE LOOKING FOR

Required Experience

• Education: Bachelor’s degree in Hospitality Management, Business Administration, Tourism, or a related field. Additional certifications in customer service, hotel/travel operations, or retail management are advantageous.
• Professional Background: 8–10 years’ experience in customer-facing and learning development roles within service industries such as retail, F&B, hospitality, travel & tourism, or entertainment, with proven expertise in service excellence, training, and operational efficiency.
• Regional Experience: Proven ability to work with culturally diverse teams across Asia Pacific, lead cross-functional projects, and demonstrate a strong understanding of regional service customs, customer expectations and market nuances.

Key Skills & Attributes

• Leadership & Coaching: Demonstrates strong leadership and coaching abilities, with excellent collaboration and communication skills to build high-performing teams and work effectively across functions and geographies.
• Customer-Centric Mindset: Passion for creating exceptional customer experiences, with a proactive approach to identifying and addressing service gaps.
• Analytical & Improvement Focus: Skilled in using data and feedback tools (NPS, Mystery Shopping, etc.) to drive continuous improvement.
• Technical Proficiency: Familiarity with customer experience metrics, customer feedback tools and, digital learning platforms.

Personal Qualities

The ideal candidate is empathetic, approachable, and solution-oriented. This person demonstrates strong organizational and project management skills, as well as high integrity and professionalism. The ability to work both independently and as part of a team is essential. Strong influencing and persuasion skills are important, along with the capacity to motivate and inspire others to adopt new practices and drive positive change. Resilience and adaptability to change are also key qualities, enabling success in a dynamic retail and F&B environment.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

POSITION SUMMARY

• Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key.
• Set up accurate accounts for each guest according to their requirements.
• Enter and be knowledgeable on Marriott Bonvoy information.
• Ensuring the team complies with Marriott International Health Check standards.
• Ensure rates match market codes, document exceptions.
• Secure payment prior to issuing room key, verify/adjust billing.
• Compile and review daily reports/logs/contingency lists.
• First responder for Emergencies.
• Complete cashier and closing reports.
• Supply guests with directions and property information.
• Accommodate guest requests, contacting appropriate departments when necessary.
• Follow up to ensure requests have been met.
• Process all payment types, vouchers, paid-outs, and charges.
• Balance and drop receipts. Count and secure bank at beginning and end of shift.
• Obtain manual authorizations and follow all Accounting and Marriott International policies and procedures.
• Notify Loss Prevention of any guest reports of theft or safety-related issues. 
• Assist management in training, evaluating, counseling, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
• Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns.
• Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation.
• Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette.
• Ensure adherence to quality standards.
• Enter and locate information using computers/property management system/POS systems.
• Stand, sit, or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

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

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin your purpose, belong to an amazing global​team, and become the best version of you.

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• This position will be accountable for planning, coordinating and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are maintained at all times.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met.
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Forecast business volumes and adjust resources and staffing as needed.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Closely manage all financial performance and make the necessary adjustments to meet and exceed the financial goals of the outlet.
• Support all Marina Bay Sands initiatives as required.
• Ensure strict compliance with all Marina Bay Sands operating standards.
• Ensure compliance with all relevant government regulatory requirements.
• Ensure enforcement of high standards of hygiene and sanitation throughout the all areas.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred.

Experience

• Minimum of ten (10) to twelve (12) years' experience in an reputable intergrated resorts, luxury hotel chain or F&B establishments. F&B experience in Western/Cantonese/French/Japanese/Italian casual dining establishments is preferred.

Other Prerequisites

• Willing to work various shifts, including mornings and afternoons, as well as on public holidays.
• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Team oriented approach to management with a mindset of open communications.
• Proficient in using Microsoft Office programs.
• Administration knowledge of F&B operations and Quality management.
• Have a well-groomed, professional appearance.

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

The best of New York hospitality with Singapore flair.

THE NoMad WAY

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

Welcome to NoMad Singapore.

The best of New York hospitality with Singapore flair.

THE NoMad WAY

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

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

Are you ready to lead a prestigious bar that blends bartending artistry with refined hospitality? We are seeking a Bar Director to lead our specialty cocktail bar and oversees the hotel’s entire bar and beverage program. This dual role blends hands-on operational leadership with creative vision, ensuring exceptional service, team performance, and a standout guest experience.

He’ll manage all aspects of daily bar operations—from staffing and efficiency to quality control—while driving innovation across our beverage offerings. As the face of the program, he’ll serve as both ambassador and spokesperson, shaping its identity and elevating its reputation.

A strong understanding of financial performance, cost control, and profit optimization is essential, as he’ll be responsible for ensuring the bar operates efficiently and profitably. He will also ensure full compliance with all licensing regulations and legal requirements related to the sale and service of alcoholic beverages.

What will I be doing? As a Bar Director, you will manage the bar service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. Specifically, you will be responsible for performing the following tasks to the highest standards:

Operational Leadership

• Maintain an effective bar operation with a focus on high-quality, efficient service.
• Oversee outlet setup in line with established operational standards.
• Establish and communicate a clear delegation structure among senior team members during your absence.
• Complete all administrative tasks in accordance with Company procedures.

Guest Experience Excellence

• Ensure guest service standards are defined, implemented, monitored, and continuously improved.
• Evaluate team performance to guarantee the highest service standards at all times.
• Maximize revenue and increase average spend per guest through upselling, service excellence, training, and motivation.

Team Management & Development

• Uphold impeccable grooming and uniform standards for all team members.
• Deliver timely annual, interim, and ongoing performance appraisals and feedback.
• Support staff development through Personal Development Plans, Hilton University, and the hotel training calendar.
• Manage sudden staff shortages and report absences in line with Company Attendance Procedures.
• Apply the Company disciplinary policy when required.

Financial Oversight

• Produce accurate revenue forecasts within deadlines and communicate results to the Food & Beverage office.
• Collaborate with Food & Beverage Cost Control to ensure timely stock takes and achievement of cost control targets.
• Consistently meet or exceed monthly beverage revenue and profit margin targets.

Sales & Marketing Collaboration

• Maximize revenue and increase average spend per guest through upselling, high service standards, and motivational techniques.

Compliance & Safety

• Comply with licensing regulations and hotel procedures for alcohol service; conduct staff training accordingly.
• Demonstrate expert knowledge of all beverages, including preparation, presentation, and training of bar personnel.
• Ensure team compliance with Company Health & Safety and Fire Regulations through proper training.

Guest Relations & Feedback

• Ensure guest service standards are continuously evaluated and enhanced.
• Address guest feedback proactively to maintain the highest levels of satisfaction.

What are we looking for? A Bar Director serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 

• Previous experience in similar role.
• Passion for delivering exceptional levels of Guest service.
• Customer Service experience in supervisory or above capacity.
• A warm personality, attentive and smartly presentable. An ability to listen and respond to demanding Guest needs.
• Excellent leadership, interpersonal and communication skills.
• Accountable and resilient.
• Committed to delivering high levels of customer service.
• Ability to work under pressure.
• Flexibility to respond to a range of different work situations.
• A medium level of IT proficiency is required.

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

JR F & B Concepts

Job Description

Job Title: Restaurant Manager – Fine Dining

Location: Orchard Road

About the Role
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our fine dining establishment. The ideal candidate will ensure exceptional guest experiences, uphold high service standards, and lead a team dedicated to delivering excellence.

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, train, and motivate front-of-house staff to provide professional, attentive, and personalized service.
• Maintain the highest standards of food quality, presentation, and service in line with fine dining expectations.
• Manage reservations, seating arrangements, and guest flow to maximize efficiency without compromising experience.
• Handle guest feedback and resolve complaints with professionalism and discretion.
• Collaborate with the Head Chef and kitchen team to align service with menu offerings and wine pairings.
• Monitor inventory, procurement, and cost control, ensuring profitability and minimizing waste.
• Implement and uphold compliance with health, safety, hygiene, and licensing regulations.
• Drive sales through upselling, wine service, and special events/promotions.
• Prepare reports on sales, budgets, and staff performance for senior management.

Requirements

• Proven experience as a Restaurant Manager, Assistant Manager, or similar leadership role in fine dining preferred.
• Strong knowledge of food and beverage service standards, wine service, and fine dining etiquette.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to remain composed under pressure and manage demanding guests.
• Excellent organizational and problem-solving skills.
• Flexibility to work evenings, weekends, and public holidays as required.
• Diploma/Degree in Hospitality Management or related field preferred.

What We Offer

• Competitive salary and performance incentives.
• Opportunities for professional growth and career advancement.
• A dynamic and supportive work environment in a prestigious dining setting.

Marriott International

Job Description

Little Easy Pte Ltd

Job Description

Applicant needs to have at least 2 years bartending experience. Good knowledge of different liquors, beers, wines and liqueur. Needs a bit of management experience as well. Also an individual who can can manage customers expectations.

Pleasant disposition, hardworking and diligent individual preferred. Also able to work seamlessly with colleagues and superiors.

Able to take instructions well and execute it. Needs to be active in menu planning, especially cocktails section.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

JOB SUMMARY

Assists the Front Office Manager in administering front office functions and supervising associates on a daily basis. Front office areas include Bell/Door Staff, Service Express, Westin Club, and Guest Services/Front Desk. The Assistant Front Office Manager directs and works with managers and associates to carry out procedures ensuring an efficient check-in and check-out process. Ensuring guest and associate satisfaction and maximizes the financial performance of the department and hotel. 

CORE WORK ACTIVITIES

Supporting Management of Front Desk Team 

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Supervises and manages employees. Managing all day-to-day operations. Understanding associates' positions well enough to perform duties in their absence.

• Ensures associate recognition is taking place on all shifts.

• Establishes and maintains open, collaborative relationships with associates 

Monitoring and Supporting Progress Towards Front Desk Goals

• Manages day-to-day operations, ensuring the quality, The Westin brand standards and meeting the expectations of guests on a daily basis.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Strives to improve service performance.

• Be a subject matter expert on Marriott Bonvoy Loyalty Program 

• Ensuring associates are adhering to Marriott International Health Check standards 

• Collaborates with the Front Office Manager on ways to continually improve departmental service.

• Communicates a clear and consistent message regarding the Front Office goals to produce desired results.

• Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results.

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

Ensuring Exceptional Customer Service 

• Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Serves as a role model to demonstrate appropriate behaviors.

• Sets a positive example for guest relations.

• Displays outstanding hospitality skills.

• Empowers employees to provide excellent customer service.

• Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

• Provides feedback to employees based on observation of service behaviors.

• Handles guest problems and complaints effectively.

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

Managing Projects and Policies

• Implements the guest recognition/service program, communicating and ensuring the process.

• Ensures compliance with all Front Office policies, standards and procedures.

• Monitors adherence to all credit policies and procedures to reduce bad debts and rebates.

Additional Responsibilities 

• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.

• Act as a First Responder in Emergencies 

• Participate in Fire Evacuation Exercises 

• Analyzes reports and information and evaluating results to choose the best solution and solve problems. 

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Functions in place of the Front Office Manager in his/her absence.

• Communicates critical information from pre- and post-convention meetings to the Front Office staff.

• Participates in department meetings.

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

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin your purpose, belong to an amazing global​team, and become the best version of you.

Guzman y Gomez

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

Job Description

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

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

Job Scope

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

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

Kabe No Ana

Job Description

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

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

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

RE&S Enterprises Pte Ltd

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

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

Tipsy Bird

Job Description

• Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
• Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
• Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
• Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
• Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
• Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
• Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
• Monitor and evaluate staff performance across all service phases and job functions; provide on-the-job coaching and corrective guidance when required.
• Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
• Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
• Establish and maintain par levels for supplies, liquor, beer, wine, and equipment; prepare and delegate requisitions to replenish shortages based on business needs.
• Participate in interviewing and selecting Front of House team members when required.
• Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
• Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
• Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.

DREAM TALENTS PTE. LTD.

Job Description

Job Description

• Industry/ Organisation Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: $4,000 to $6,000
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organise and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyse and forecast sales to optimise profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

Job Description & Requirements

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station

BUHARI RESTAURANT PTE. LTD.

Job Description

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role assists in menu execution, staff supervision, and training while helping to deliver high-quality dishes on time.

Job Requirements:

• Proven experience as a Chef or Senior Cook in a commercial kitchen.

• Knowledge of kitchen operations and food safety standards.

• Ability to lead and supervise a kitchen team.

• Strong organizational and time-management skills.

• Willingness to work shifts, weekends, and public holidays.

• Good communication and teamwork skills.

Koufu Pte Ltd

“Koufu” refers to the Chinese belief that it is one’s good fortune to feast on good food, therefore "mouth fortune".

Job Description

• Basic Salary: Up to $2700 Excluding Incentive + AWS + Performance Bonus + Progressive Bonus

Duties and Responsibilities

Assist the Foodcourt Manager in the following areas:

(a) External Customer Relationship Management

• To retain 100% stall occupancy through effective tenant relationship
• To uphold quality control in food products sold in the tenant stalls
• To handle customers’ and landlord’s feedbacks and identify lapse of outlet’s services

(b) Outlet Operations Management

• Work pro-actively with the Maintenance Department to fix outlet’s hygiene and maintenance issues in a timely manner. Ensure the outlet is well-maintained at all times and is in line with the Workplace Safety and Health (WSH) guidelines
• Perform daily sales bank-in.
• Achieve monthly sales target and FD rental income target.
• To ensure smooth operations during opening, mid and closing shifts.
• To uphold quality control in food & beverage products sold in the FB stalls
• Prepare reports at the end of shift/week.

(c) Internal Customer Relationship Management

• Work with the Marketing department to execute marketing activities or campaigns etc.
• Work with the Procurement department to replenish stock through procurement portal etc.
• Provide support to the Finance department through submission of sales receipts, reports etc.
• Provide support to the Human Resource department through submission of verified attendance etc

(d) Any other duties as directed

Requirements:

• Min. GCE ‘N’ level or equivalent
• Service-oriented and diligent with high level of integrity
• Mature and possess good interpersonal skills to assist Foodcourt Manager to manage cleaners, employees, customers and tenants
• Problem-solving and investigative role to handle customer’s complaints on food quality or service attitude.
• Computer literacy

ERT EMPLOYMENT PTE. LTD.

Job Description

Manager is responsible for managing the operations of the organization. This includes overseeing the management of resources on project sites, directing and monitoring business operations, developing operation plans, managing service contracts and incidents, and communicating with stakeholders and clients to ensure quality work. He/She is also required to carry out capability development activities and any other operational requirements as directed by the management. Key Responsibilities:

Supervision:

Hand on need work on ground- train and supervise staff to ensure they meet performance standards and follow safety protocols. Scheduling:

Create and manage cleaning schedules, ensuring adequate coverage for all areas and shifts. Quality Control:

Inspect work areas regularly to ensure cleanliness and quality standards are met. Inventory Management:

Monitor and order cleaning supplies and equipment as needed to ensure uninterrupted services. Customer Service:

Address client inquiries and concerns promptly and professionally. Training:

Conduct on-the-job training for new employees and provide ongoing training for existing staff. Safety

have to travel whole Singapore, have around 30 locations

when shortage of manpower needs to cover their duties.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

√ Salary: $3150 + $100 (Allowance) + $150 (Management Allowances) + Variable Bonus + Staff Meal Benefit + Off in lieu

√ Working Location: Island Wide (Accessible Location)

√ 6 Days Alternative Work Week / 6Days off per month

√ MNC Restaurant

√ Convenient Work Location (Near MRT)

√ Good Working Environment

√ Fast Expansion Company

Job Scope

• Responsible for Restaurant day to day operation

• Opening & Closing of Restaurant

• Managing of crews to ensure daily service standard are met

• Preparing of daily sales report to management

• Any other ad-hoc operations duties assigned

Requirement

• ITE or Diploma Qualification or Above

• 2 – 5 Year of relevant working experience

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

SHIV RESOURCES PTE. LTD.

Job Description

Roles & Responsibilities
Job Description & Requirements

Responsibilities

1. Deliver a pleasant and memorable dining experience for all restaurant patrons and event guests.

2. Respond promptly to guest feedback or concerns that require managerial decision-making and immediate action.

3. Collaborate closely with the operations team to achieve and exceed restaurant sales targets.

4. Prepare staff schedules to ensure adequate and efficient staffing levels at all times.

5. Manage restaurant human resource functions by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing performance; and enforcing company policies and procedures.

6. Achieve operational objectives by contributing to strategic planning and reviews; preparing and executing action plans; implementing standards for productivity, quality, and customer service; resolving operational issues; identifying trends; and recommending or implementing improvements to restaurant setup, systems, and policies.

7. Meet financial objectives by forecasting operational requirements, preparing annual budgets, monitoring expenditures, analysing variances, and initiating corrective actions to ensure costs remain within company budgets and financial guidelines.

8. Plan menus in consultation with chefs by estimating food costs, evaluating profitability, and making necessary menu adjustments.

9. Control costs by enforcing portion control standards, monitoring preparation quantities, minimizing waste, and maintaining high food quality.

10. Maintain a safe, secure, and healthy environment by establishing, enforcing, and complying with sanitation standards, legal regulations, and safety procedures, as well as securing revenues and implementing corrective action plans when required.

11. Maintain restaurant ambiance by overseeing lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and by monitoring food presentation and service standards.

12. Enhance the reputation of the department and organization by taking ownership of new initiatives, responding positively to unique requests, and exploring innovative opportunities to add value to restaurant operations.

13. Assist the banquet team as required and when directed by management.

14. Promote the restaurant brand within the local community through word-of-mouth engagement and organized restaurant events.
    

    Competencies
    

    • Ability to manage and coordinate activities across multiple departments, including Operations, Kitchen, Sales, and Regulatory Compliance.

    • Demonstrated leadership skills with the ability to inspire, guide, and motivate teams toward organizational goals.

    • Strong capability to monitor, evaluate, and improve processes and procedures to ensure operational excellence.

    • Ensures streamlined and efficient production and delivery of goods and services while maintaining quality standards.

    • Highly organized, with the ability to manage documentation, administrative tasks, and team performance effectively.

    • Handles customer complaints tactfully, professionally, and with a solution-oriented mindset.

    • Consistently strives to achieve the highest level of customer satisfaction.

    • Displays patience and a strong customer-focused approach in all situations.

    • Excellent customer service and interpersonal communication skills.

HIONG GUAN GALLERY PTE. LTD.

Job Description

Guzman y Gomez

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

Job Description

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

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

Job Scope

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

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

PAO PTE. LTD.

Job Description

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

DREAM TALENTS PTE. LTD.

Job Description

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implementing appropriate cost control measures

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

- Maximise 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 failures with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organisation’s service culture and maximise customer satisfaction

- Control labour through effective manpower scheduling and monitor leaves of staff

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

- Actively involved in staff counselling and proposing to management on the 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 utilisation of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years of management experience in the Food & Beverage industry

- Possess sound leadership qualities and the ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organisational and management skills; able to lead and inspire staff

Kopitiam Investment Pte Ltd

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

Job Description

Job Summary:

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.ovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management.

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Private Advertiser

Job Description

The Catering Services Manager supports the Catering Director in overseeing and driving the company’s catering operations. This role is instrumental in ensuring the consistent delivery of high-quality food and service standards, maintaining strong customer satisfaction, fostering positive client relationships, and effectively managing budgets to achieve operational and financial objectives.

Key Responsibilities

• Lead menu planning and development to ensure innovation, quality, and alignment with client requirements

• Analyse menu performance and sales data to optimise offerings, cost efficiency, and profitability

• Establish and implement structured feedback collection processes to continuously improve food quality standards and customer satisfaction

• Manage food cost budgets and expenditures to ensure financial targets and margins are achieved

• Maintain consistent food quality, safety, and service standards across all catering operations

• Build and sustain positive client relationships to strengthen partnerships and enhance customer retention

• Prepare and present monthly business performance reports, including operational, financial, and customer metrics

• Job Requirements
  Experience in a similar role

• Strong organization and communication skills

• Ability to travel regularly between sites

• Knowledge of food safety, allergen management, and regulatory requirements

Private Advertiser

Job Description

About the role

• Assist the Operation Manager in leading and motivating the front-of-house team to deliver outstanding customer service

• Oversee the efficient and effective management of restaurant operations, including reservations, customer relations, and staff scheduling

• Monitor inventory, place orders, and ensure proper stock control to maintain the smooth running of the restaurant

• Resolve customer complaints and concerns in a professional and timely manner

• Provide training and development opportunities for the front-of-house team to enhance their skills and knowledge

• Collaborate with the kitchen team to ensure a seamless dining experience for our customers

• Assist in the implementation of marketing initiatives and events to drive business growth

What we're looking for

• Minimum 2 years of experience as an Assistant Restaurant Manager. More than 5 years will be considered for Manager position.

• Excellent customer service and problem-solving skills

• Strong leadership and team management abilities

• Proficient in inventory management and cost control

• Effective communication and to communicate in different local languages

• Adaptable and able to work well in a fast-paced environment

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organising, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.

• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.

• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.

Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) and Forbes Five Star standards, and aims to achieve the targets set by management.

• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Management And Leadership Of The Housekeeping Team

• Leads the Housekeeping Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, training and development needs of colleagues.  

• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Follows sustainable procedures and practices that support CSR and sustainability efforts.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.

• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.

• Undertakes any reasonable tasks and secondary duties as assigned by the Assistant Executive Housekeeper.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Diploma or Degree preferably in hospitality or related field.

• Minimum 4 years of relevant industry experience, minimum 2 years in a management level position.

• Experience in luxury hotel / resort environment.

Competencies

• Oral and written fluency in English. Ability to converse in other languages is an advantage.

• Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.

• High level of confidence and strong interpersonal skills to handles all levels of communication to colleagues and guests.

• Confidently able to resolve problems and make decisions.

• Adaptable to multicultural guest needs and works seamlessly with colleagues from diverse cultures.

• Uses sensitivity and discretion in supporting guests’ needs.

• Leads to constantly improve the guest service experience.

• Leadership skills developed – collaborative, enabling, and entrepreneurial.

• Career focused, wanting to grow and develop, self-motivated.

• Flexible and able to embrace and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The position is responsible for delivering friendly and efficient wine service that meets guest dining experience expectations. The Head Sommelier is concerned with assisting/supporting the Food and Beverage leadership team in daily operations and duties of the outlets. The Head sommelier is taking ownership and responsibilities and he/she is fully in charge of outlet operations.

Primary Responsibilities

Delivers Friendly and Efficient Wine Service

• Offers wine options, offer wine advice and take wine orders.

• Serves wine in efficient manner.

• Offers aperitif, upsell wine by the glass and bottle, offer after meal service.

• Greets and farewells guests in a friendly, courteous manner.

Focuses on the Guest Dining Experience

• Uses guest names when required.

• Adjusts service to meet guests’ special requests and provides personalised service,

• Uses a Heartist® approach – makes the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operations to ensure satisfaction and builds loyal following/return guests’ database.

• Handles guest complaints and comments competently and swiftly.

• Leads the service and culinary team to personalise guest experience and in accordance to MOQ, Forbes and LQA Standards.

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Involvement in Wider Job Function Relationships

• Participates in training activities to improve wine knowledge & skills.

• Follows guidelines provided in colleague’s handbook.

• Understands emergency procedures, health & safety requirements.

• Maintains collaborative working relationships with colleagues & supervisors/managers.

Management and Leadership of Outlet

• Is a mentor and role model.

• Proactive, innovative with in depth Food & Beverage and market knowledge.

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting, training and arranges examinations for the team members to achieve higher standards and skills.

• Drives the team to achieve common goals and builds strong team work.

• Reviews the work performance of all colleagues to make sure that established procedures and policies are being followed.

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

• Performs colleague appraisals and executes disciplinary actions if required.

• Provides a level of Safety and Security for guests and colleagues.

• Assists in recruitment, inducts and trains the team who are competent and confident.

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.

• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Is knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

• Implements appropriate and effective measures to improve control of costs, expenses, and labor.

• Submits regular forecast of the restaurant revenue. Works out on property revenue to yield.

• Submits monthly sales analysis with improvement action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

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

• Ensures NEA rules and regulations are met and achieve. 

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Candidate Profile

• Degree in Hotel Management.

• Certificate in Wine or equivalent (i.e. WSET Level 3).

• Minimum 1 year of managerial experience with at least 3 years of relevant experience.

• Minimum of 1 year experience in a Michelin Star restaurant is required.

• Fine dining experience will be an advantage.

• Technical service skills.

• Interpersonal skills – communicates effectively with others.

• Proficient in written and conversational English.

• Reliable and consistent.

• Presentable and well groomed, adheres to Raffles Hotel Singapore grooming standards.

• Enthusiastic and energetic.

• Works as part of a team.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Outlet Manager is the “face”, leading the venues’ personalities and soul. He/she is responsible for supervising the overall operation and service standards of the outlets to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving the set financial and other targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of the team.

Primary Responsibilities

Key Job Requirements and Responsibilities

• Demonstrates excellent project management skills including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of project development.

• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.

• Maintains a productive climate and confidently motivates, mobilises, and coaches colleagues to meet high performance standards.

• Listens, writes, and speaks effectively, and positively interacts with co-workers and others.

• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.

• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a given time period.

• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture

• Able to establish, review and adjust sequence of service if necessary.

• Prepares training manuals and conducts departmental service training in coordination with Learning and Development Manager and Food and Beverage Operations Manager.

• Develops on-job training schedule in coordination with Learning and Development Manager and the Food and Beverage Operations Manager.

• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.

• Involves himself/herself in the process of business strategic planning, menu engineering and critique form.

• Establishes operating par stock for OS&E and beverage.

• Establishes menu pricing based on market knowledge and cost considerations.

• Creates and updates restaurant Standard Operating Procedures.

• Creates and updates bar recipes in Material Control.

• Establishes minimum/maximum par stock of guest supplies.

• Creates an equipment maintenance check list to be conducted on weekly basis with Engineering and Housekeeping team.

• Conducts a monthly walk-through with Hygiene Officer.

• Previous relevant experience with opening of a restaurant of similar standing and profile.

• Ability to work independently and with minimal supervision.

• Highly organised with strong analytic and communication skills.

• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.

• Ability to work under pressure and remain within all set deadlines.

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.

• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.

• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.

• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.

• Establishes a monthly walk-through with Hygiene Officer in coordination.

Oversees Daily Operations and Achieving Targets

• Maintains consistency in quality of food, beverage and service above all else.

• Working closely with restaurant chef, wine and bar teams to create a unique and wholesome F&B experience for all guests when they patronize.

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.

• Consistently checks the responsibilities and task layout for the team and provide improvement feedback.

• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.

• Consistently adheres to timelines of deliverables.

• Attends briefings and meetings held by the department and updates all latest policies as needed.

• Possesses in depth and superior knowledge of beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.

• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.

• Ensures cleanliness and appearance of related areas at all times and takes immediate action if needed or required.

• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Material Control, etc.).

• Present in the operation areas during all meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.

• Handles guest complaints and comments competently and swiftly if the need.

• Ensures all guests’ complaints and comments are recorded accordingly and communicated to F&B Office.

• Leads the service and culinary team to personalise guest experience and in accordance to Hotel Standards.

• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model to all colleagues in the outlet.

• Proactive, innovative with in depth Food & Beverage and market knowledge.

• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.

• Drives the team to achieve common goals and builds a strong team work, using the appropriate balance between supportive styles and discipline.

• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.

• Drives the team to achieve common goals and builds strong team work.

• Manages performance issues by using varied coaching styles.

• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.

• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

• Observes colleague’s individual performance, grooming and punctuality.

• Performs colleague appraisals and executes disciplinary actions if required.

• Provides a level of Safety and Security for guests and employees.

• Assists in recruitment, induct and train the team who are competent and confident.

• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food and Beverage Operations Manager on topics of importance.

• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.

• Daily opening, closing and side duties to be checked.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.

• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.

• Comfortably and confidently answers questions and attends to queries or feedback.

• Provides recommendations to Management about potential sources of incremental revenue.

• Implements appropriate and effective measures to improve control of labour and operating for the outlet.

• Submits regular restaurant revenue and expense forecasts.

• Submits monthly sales analysis with respective improvement recommendations/action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streams line all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts regular on the job trainings for colleagues to develop their skills/new menu items and knowledge.

• Guides the departmental orientation for new joiners.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).

• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Food and Beverage Operations Manager.

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

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

• Ensures NEA rules and regulations are met and maintained. 

• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food & Beverage/Hospitality Management or extensive hands on experience in a cocktail bar concept.

• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

• Oral and written fluency in English and an additional language.

• Involvement in reservations and understanding of Revenue Management processes.

• Thrives in large scale operation and high volume operation.

Competencies

• Extrovert, sociable, and avid representing the Raffles brand.

• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.

• Service oriented with an eye for details, passion and innovative for Food & Beverage.

• Ability to work effectively and contribute in a team across divisional borders.

• Good presentation and influencing skills.

• Able to work and thrive within a culturally diverse environment.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Flexible and adaptable to different working locations.

• Inspiring and people person.

• Commitment to professional and brand values.

• Visionary - able to lead the team to continuous improvement.

• Innovates and sets trends.

• Demonstrates sophistication, humility, personality, charisma, confidence, professional etiquette and pride.

• Builds strong rapport and coordinates actions.

• Sense of urgency and able to prioritise tasks.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

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

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

TRUST RECRUIT PTE. LTD.

Trust Recruit is Singapore’s leading relationship-based human resource and recruitment firm. With more than 20 years of collective consulting experience, we provide personalized workforce solutions for our corporate clients, ranging from multinational corporations to the public sector, as well as small and medium enterprises.

Job Description

Key Responsibilities:

New Launch Development & Product Planning

• Participate in early-stage development planning including site evaluation, feasibility input, and development strategy

• Work closely with architects, consultants, and internal stakeholders to develop unit mix, layouts, efficiency, and buildability

• Provide practical input on design optimisation, cost efficiency, and construction sequencing during concept and design stages

• Review and coordinate development control submissions and ensure compliance with URA guidelines

Sales Launch Readiness & Coordination

• Coordinate closely with sales, marketing, and appointed agencies to ensure project readiness for new launch

• Oversee preparation of showflat, sales gallery, mock-up units, and marketing materials from a technical and compliance standpoint

• Review floor plans, area schedules, and sales drawings for accuracy and regulatory compliance

• Support preparation of launch-related documentation including strata plans, schedule of finishes, and technical disclosures

Authority & Regulatory Management

• Manage and coordinate all authority submissions and approvals (URA, BCA, SCDF, PUB, LTA, NEA, etc.)

• Ensure alignment between approved plans, sales materials, and construction drawings

• Monitor compliance with development charge conditions, planning permissions, and statutory requirements

Project Leadership & Team Management

• Lead, mentor, and manage a team of Assistant Project Managers / Project Executives

• Assign responsibilities, review deliverables, and ensure timely execution across project workstreams

• Develop internal project management processes and best practices for new launch developments

Consultant & Contractor Management

• Appoint and manage consultants, specialists, and contractors for the development

• Lead consultant coordination across design, submission, and construction phases

• Chair design coordination and technical review meetings to ensure consistency and quality

Cost, Programme & Commercial Control

• Work closely with Quantity Surveyors to develop and manage project budgets, cost plans, and cashflow forecasts

• Review tenders, recommend award strategies, and manage contract administration

• Monitor variations, value engineering proposals, and final accounts to protect project margins

Construction, Quality & Delivery

• Oversee construction works to ensure compliance with approved plans, specifications, and quality standards

• Manage construction sequencing in alignment with sales and launch timelines

• Ensure timely completion for TOP, CSC, and handover

Risk, Safety & Defects Management

• Identify development and construction risks early, particularly those impacting launch timelines and sales

• Oversee WSH compliance and site safety performance

• Manage defects rectification, handover processes, and post-TOP obligations

Stakeholder Management & Reporting

• Act as the primary point of contact for senior management on new launch project matters

• Prepare and present regular updates on project status, risks, costs, and timelines

• Coordinate closely with internal investment, finance, legal, and sales teams

Requirements

Experience & Qualifications

• Degree in Building, Construction Management, Engineering, Architecture, or related field

• Minimum 7–10 years of relevant experience in property development or construction

• Proven track record delivering new launch condominium projects in Singapore

• Prior experience managing junior project team members

Technical & Professional Skills

• Strong understanding of Singapore development control, authority processes, and strata developments

• Familiarity with SIA / REDAS contracts and developer-side project controls

• Strong cost management, programme planning, and risk mitigation capabilities

Leadership & Soft Skills

• Effective team leader with coaching and mentoring ability

• Strong coordination, decision-making, and stakeholder management skills

• Detail-oriented with a commercial and market-aware mindset

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to leo.tang(at)trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Tang For Farn (Leo)

EA Personnel Reg No: R24121981