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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

Hotel Royal @ Queens (Singapore) Pte Ltd

Hotel Royal Limited was incorporated in 1968 and was subsequently listed in Singapore in the same year to conduct business as a hotelier. Hotel Royal not only houses 357 exquisitely-designed and spacious rooms, but is also situated close to the shopping paradise of Orchard Road. Being located right at the heart of Singapore allows our valued guests to travel with ease to almost every part of Singapore.

Job Description

Hotel Royal Queens is looking for a highly competent and result-oriented individual to be part of its team as:

·                  Human Resource Manager

As Department Head, you will be responsible for executing strategies that serve to attract, retain and develop diverse talents to support business growth.

Responsibilities:

·       Provide strategic support on all HR matters including recruitment & selection, training & development, compensation & benefits administration.

·       Partner with Management to ensure strategic HR goals are aligned with business initiatives.

·       Conduct performance and salary reviews.

·       Review HR policies, staff welfare programs and recommend changes to procedures in accordance with Employment Act and Government Regulations.

·       Create rewards strategy/structure and implement programs to attract, motivate & retain talents

·       Manage & co-ordinate the delivery of all training & development programmes to ensure staffs are sufficiently trained & to provide high standards of services & efficient operations

·       Managing monthly payroll operations & ensure accuracy & timely completion of payroll.

·       Responsible for all industrial relations issues and collective bargaining with the Union.

·       Settles all grievances efficiently and effectively in accordance with all legal requirements.

Requirements

*      Min 5 years of relevant experience in similar capacity in the hospitality industry.

*      Good knowledge of Singapore Labour Laws and regulations and HR practices.

*      Strong leadership, analytical and decision-making skills.

*      Good interpersonal and communication skills.

*      Strong payroll administration skills

Grand Copthorne Waterfront Hotel Singapore

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

Job Description

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc. and ensure they are in good condition for Banquet operations team and guests to use.

• Transmits any orders or decisions taken by the Banquet Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.

• Organizes and files all Banquet documents so that they are readily available on request for answering queries or preparing reports.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up

• Take care of Banquet services and provide relevant correspondence to guest queries

• Be familiar with Banquet Operation functionality and other related task

• Participate and assist Banquet Manager in all meetings relevant to the department

• To comply with all company and local laws for all Banquet services including restaurants and catering licensing maintenance, renewals.

• To monitor and take corrective action to reduce waste, misuse and breakage

• Work with procurement for Restaurants and Banquet Operations on all operations related item

• To provide administrative support to all Banquet outlets such as but not limited to preparation of banquet items and etc.

• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.

• Organizes and files all Banquet documents so that they are readily available on request for answering queries or preparing reports.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up

• Be familiar with Banquet Operation functionality and Special Task

• Performs related duties and special projects as assigned by Director of Banquet

• To comply with all company and local laws for all Banquet services including restaurants and catering licensing maintenance, renewals.

• To monitor and take corrective action to reduce waste, misuse, and breakage items

• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system

• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions

• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty

Ideal requirements

• 1-3 years of experience in Banquet Operations

• Working proficiency in Microsoft Office

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

JINCHENGSG PTE. LTD.

Job Description

Responsibilities of a Restaurant Manager

1. Operations Management

• Oversee daily restaurant operations to ensure consistent service and food quality.

• Develop and implement workflows to improve efficiency.

• Supervise restaurant hygiene and safety, ensuring compliance with regulations.

2. Staff Management

• Recruit, train, and evaluate employees to enhance team performance.

• Arrange staff schedules to ensure adequate manpower.

• Motivate the team, manage employee relations, and foster a positive work environment.

3. Financial and Cost Control

• Prepare budgets, control costs, and improve profit margins.

• Monitor inventory management to avoid waste and shortages.

• Review daily revenue and financial reports to ensure accurate accounting.

4. Customer Service

• Handle customer complaints and improve customer satisfaction.

• Collect customer feedback to optimize menu and service.

• Build strong customer relationships to encourage repeat business and word-of-mouth promotion.

5. Marketing and Brand Promotion

• Plan promotional activities to increase visibility and attract customers.

• Analyze market trends and adjust menu and service strategies accordingly.

• Maintain good relationships with suppliers and partners.

6. Strategic Planning

• Set development goals and long-term plans for the restaurant.

• Continuously improve services and dishes to stay competitive.

• Keep track of industry trends and adjust business direction in time.

KILLINEY 88 PTE. LTD.

Job Description

We’re Hiring: Bar Manager with Mixologist Flair!
About Us

We’re not just a bar—we’re an experience. Known for our inventive cocktails, lively atmosphere, and exceptional service, we’re seeking a dynamic Bar Manager who can lead with confidence while bringing artistry to every drink.

• Oversee daily bar operations, staffing, and inventory management.

• Lead and inspire the bar team to deliver outstanding service.

• Design and curate seasonal cocktail menus with creativity and flair.

• Ensure compliance with health, safety, and licensing regulations.

• Drive customer engagement through events, promotions, and signature experiences.

• Proven experience as a Bar Manager or senior bartender.

• Strong mixology skills and passion for crafting unique cocktails.

• Excellent leadership, communication, and organizational abilities.

• Knowledge of bar trends, spirits, and customer service excellence.

• Ability to thrive in a fast-paced, high-energy environment.

LE CLOS PTE. LTD.

Job Description

Assistant Restaurant Manager – Job Description

We are looking for a dynamic and experienced Assistant Restaurant Manager to lead our front-of-house team and ensure the smooth daily operation of our restaurant. The ideal candidate is passionate about hospitality, attentive to detail, and committed to delivering exceptional guest experiences.

Key Responsibilities:

• Oversee daily restaurant operations, ensuring excellent service standards and guest satisfaction.
• Lead, train, and motivate the front-of-house team to perform at their best.
• Work closely with the kitchen team to ensure seamless communication and smooth service flow.
• Manage reservations, floor plans, and guest interactions, including VIP and regular customer relations.
• Monitor service quality, handle guest feedback professionally, and resolve issues effectively.
• Ensure compliance with hygiene, safety, and licensing regulations (including NEA and liquor license standards).
• Manage staffing schedules, performance reviews, and team development.
• Assist in budgeting, cost control, and achieving revenue targets.
• Report on daily operations, including sales, customer feedback, and staff performance.

Requirements:

• Proven experience as a Restaurant Manager or Assistant Manager in a high-volume or fine dining environment.
• Strong leadership, interpersonal, and communication skills.
• Detail-oriented, well-organised, and hands-on.
• A passion for hospitality, service excellence, and team development.
• Familiarity with POS systems, reservation platforms (e.g., SevenRooms, Chope), and basic administrative tools.
• Knowledge of Singapore’s food and beverage regulations is a strong plus.
• Able to work evenings, weekends, and public holidays as required.

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

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 AltroZafferano, 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!

ROYAL & SONS ORGANISATION PTE. LTD.

Job Description

Job Summary

Lead the strategic direction and operational excellence of the serviced apartment portfolio, driving business growth and innovation aligned with company development and investment goals.

Responsibilities

• Develop and execute the overall strategy for the serviced apartment portfolio to align with company development and investment objectives
• Provide expert input on unit mix, layouts, FF&E, back-of-house design, and service infrastructure to optimize asset value and guest experience
• Lead pre-opening activities including recruitment, SOP development, licensing, and brand implementation to ensure successful property launches
• Implement operational improvements to enhance efficiency while maintaining premium service standards
• Drive brand differentiation, refine value propositions, and segment customers effectively for both short- and long-stay markets
• Manage day-to-day operations of serviced residences and co-living properties to deliver consistent, high-quality resident and guest experiences
• Deploy technology, automation, and digital platforms to improve operational efficiency and customer engagement
• Identify and develop new revenue streams, strategic partnerships, and ancillary income opportunities to maximize profitability
• Ensure full compliance with URA, BCA, SCDF, NEA, MOM, and other relevant regulatory bodies by managing licensing, zoning, safety, and operational requirements specific to serviced apartments and co-living in Singapore
• Monitor regulatory changes proactively to manage risk and maintain compliance
• Cultivate a strong service culture aligned with company values and brand promise to enhance team performance and guest satisfaction
• Prepare and present regular performance updates, asset reviews, and strategic recommendations to senior leadership
• Oversee third-party operators, vendors, and service providers to ensure service quality and operational standards

Required competencies and certifications

• Minimum 8-10 years of experience in hospitality, serviced apartments, co-living, or lifestyle accommodation
• Bachelor’s degree in hospitality management, Real Estate, Business Administration or a related field and relevant professional certifications (e.g., hotel asset management)

Preferred competencies and qualifications

• Strong understanding of Singapore’s serviced residence and co-living market
• Deep operational expertise in hospitality or residential operations
• Strategic thinker with demonstrated hands-on execution capability
• Excellent stakeholder management and communication skills
• Data-driven mindset with experience leveraging technology and analytics
• Proven ability to lead change in a fast-evolving living and hospitality landscape

The Daily Prata Pte. Ltd.

Job Description

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 4 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

The Daily Prata Pte. Ltd.

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Mansion 7 Pte Ltd

Job Description

Job Description:

A restaurant manager must be a versatile leader, capable of juggling multiple responsibilities while maintaining a focus on providing excellent service and driving the restaurant’s success.

Roles and Responsibilities:

1.   Operational Management:

a.     Oversee the daily operations of the restaurant, ensuring efficiency and quality in service delivery.

b.     Manage the restaurant’s opening and closing procedures.

c.      Coordinate with kitchen staff to ensure seamless food service.

2.   Staff Management:

a.     Recruit, hire, train, and supervise restaurant staff, including

servers, kitchen staff, and cleaners.

b.     Create staff schedules/roster to ensure adequate coverage during all shifts.

c.      Conduct regular performance evaluations and provide feedback and coaching to staff.

d.     Address any staff issues or disputes promptly and effectively.

3.   Customer Service:

a.     Ensure high standards of customer service are maintained at all times.

b.     Address customer complaints and feedback in a professional and timely manner.

c.      Foster a welcoming and friendly atmosphere for customers.

4.   Financial Management:

a.     Prepare and manage the restaurant’s budget.

b.     Handle cash, credit transactions, and daily financial reconciliation.

c.      Responsible closing the cashier every night and tally physical cash with daily sales report.  

d.     Implement strategies to increase revenue and manage expenses.

5.   Inventory and Supplies:

a.     Oversee ordering, storage, and inventory of food, beverages, and supplies.

b.     Manage supplier relationships and negotiate contracts to ensure best pricing.

c.      Conduct regular inventory checks and maintain records.

6.   Health and Safety Compliance:

a.     Ensure the restaurant complies with all health and safety regulations.

b.     Conduct regular health and safety inspections and audits.

c.      Implement and enforce cleanliness and hygiene standards.

7.   Marketing and Promotion:

a.     Develop and implement marketing and promotional strategies to attract new customers and retain existing ones.

b.     Coordinate with marketing teams or external agencies for advertising and promotional activities.

c.      Organize special events and themed nights to boost customer engagement.

8.   Menu Planning:

a.     Collaborate with chefs to develop and update the menu based on customer preferences and seasonal availability.

b.     Monitor food quality and presentation to ensure consistency.

c.      Analyze menu performance and make adjustments based on sales data.

9.   Technology Management:

a.     Oversee the use of restaurant management software for reservations, POS (point of sale) systems, inventory management, accounting, HRM systems.

b.     Ensure all technological tools are functioning properly and staff are trained to use them effectively.

10.   Compliance and Legal Responsibilities:

a.     Ensure the restaurant adheres to all relevant laws and regulations, including labor laws, food safety standards, and licensing requirements.

b.     Stay updated on any changes in regulations and implement necessary adjustments.

11.   Reporting:

a.     Prepare regular reports on restaurant performance, including sales figures, staff performance, and customer feedback.

b.     Present reports to senior management or directors as required.

Requirements:

1.   12+ years of experience managing restaurant

2.   Strategic Planning: Involvement in long-term strategic planning for the restaurant, including expansion plans, new locations, or diversifying services.

3.   Brand Development: Play a key role in developing and maintaining the restaurant’s brand image and reputation.

4.   Innovation: Introduce new ideas for improving operational efficiency, customer experience, and service offerings.

5.   Community Engagement: Represent the restaurant in community events and build relationships with local businesses and organizations.

1. Crisis Management: Lead the response to any crises, such as food safety incidents, natural disasters, or other emergencies, ensuring quick and effective resolution.

GRIGLIA EC PTE. LTD.

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 AltroZafferano, 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!

White Restaurant

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

Job Description

Job Description:

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

Key Responsibilities:

1. Day-to-Day Operations:

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

- Supervise and support staff to provide excellent customer service.

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

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

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

2. Staff Management & Development:

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

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

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

3. Customer Service & Satisfaction:

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

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

4. Sales & Profitability:

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

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

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

5. Health & Safety Compliance:

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

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

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

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

Job Requirements

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

White Restaurant

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

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

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

CHU YI KITCHEN (PTE.) LTD

From the success of Chu Yi Kitchen since Year 2008, came the creation of Curry Pot Catering.

Job Description

• Managing food and beverage operations within budget and to the highest standards
• Leading F&B team including training and appraising talented personnel
• Ensuring that food and drinks are of excellent quality
• Comply to food and safety regulations.
• Preserve excellent levels of internal and external customer service.
• Proactively respond to customer needs and concerns to ensure satisfaction.

CUT BUTCHERY GRILL PTE. LTD.

Job Description

Looking for an executive chef with Australian and French influenced techniques.
Application is open to all.

Company Overview / Employee Value Proposition

Establishing a premium diner so showcase the best of our produce.
Looking for passionate individuals. Big expansion plans, stable career growth opportunities. Family owned. Comfortable environment.

Job Summary

Lead the culinary team to deliver exceptional dining experiences by developing innovative menus, managing food costs, and ensuring compliance with food safety standards. Collaborate cross-functionally to drive guest satisfaction and business growth.

Responsibilities

• Lead the culinary team by setting and enforcing performance standards, policies, and procedures aligned with company values and brand reputation
• Ensure strict compliance with food safety, hygiene, and sanitation regulations to maintain the highest operational standards
• Develop and refine menus that balance authenticity, innovation, and guest satisfaction to enhance the dining experience
• Monitor industry trends and gather guest feedback to continuously evolve culinary offerings and service quality
• Manage food cost controls and optimize inventory and purchasing processes within budgetary guidelines to maximize profitability
• Collaborate with Restaurant Operations and Marketing teams to design and execute seasonal menus, special events, and promotions that increase guest engagement and revenue
• Engage directly with guests when appropriate to showcase culinary excellence and enhance hospitality
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency in food quality, and effective teamwork
• Conduct regular performance reviews, delivering clear feedback and tailored development plans to support team growth
• Foster a culture of respect, discipline, and continuous learning by implementing effective training programs that build individual and team capabilities
• Lead by example by setting collective goals focused on quality, efficiency, and creativity in all culinary activities

CHU YI KITCHEN (PTE.) LTD

From the success of Chu Yi Kitchen since Year 2008, came the creation of Curry Pot Catering.

Job Description

• Establish new sales opportunities with database
• Collaborate with kitchen on events and functions
• Assists clients in event planning, creating event packages, and food selection.
• Work alongside event planners to coordinate the appropriate catering
• Prepare proposals and sales quotation to customers
• Maintain a database of clients.
• Attend and handle all customer enquiries and feedbacks.

COMO Lifestyle Pte Ltd

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

Job Description

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

COMO Lifestyle Pte Ltd

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

Job Description

Job Responsibilities

• Provide strategic leadership to the culinary team, setting and enforcing performance standards, policies, and procedures in alignment with company values and brand reputation.
• Uphold the strictest compliance with food safety, hygiene, and sanitation regulations.
• Develop and refine menus, ensuring a perfect balance between authenticity, innovation, and guest satisfaction.
• Monitor industry trends and guest feedback to continually evolve the dining experience.
• Manage food cost controls and optimize inventory and purchasing in line with budgetary guidelines.
• Partner with Restaurant Operations and Marketing to conceptualize and execute seasonal menus, special events, and promotions that elevate guest engagement and drive revenue.
• Engage with guests when appropriate to enhance hospitality and showcase culinary excellence.
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency, and teamwork.
• Conduct regular performance reviews, providing clear feedback and development plans for each team member.
• Foster a culture of respect, discipline, and continuous learning within the kitchen, delivering effective training programs to build individual and team capabilities.
• Lead by example, setting collective goals for quality, efficiency, and creativity.

Prerequisite

• Proven track record as an Executive Chef or senior leadership role in fine dining, with strong expertise in Korean cuisine and butchery.
• Exceptional knowledge of diverse cooking methods, ingredients, kitchen equipment, and contemporary culinary trends.
• Strong business acumen in food cost management, productivity, and profitability.
• Ability to perform under pressure while delivering high-quality results consistently.
• Excellent communication and interpersonal skills; able to build strong relationships with both culinary and front-of-house teams.
• Guest-focused, service-oriented mindset with the ability to elevate the dining experience.
• Strong leadership presence: fair, professional, respectful, and a role model in kitchen culture.

Marriott International

Job Description

Altro Zafferano

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

Job Description

Location: Singapore
Salary Range: SGD 3,500 – 5,000 per month
Industry: Food & Beverage

Role Overview

We are seeking a Social Media Manager to manage and execute our social media strategy for our Food & Beverage brands, Altro Zafferano, Griglia and 54 Steakhouse.

This role is primarily focused on social media content planning, creation, and management. The successful candidate will be responsible for ensuring a consistent, high-quality, and engaging social media presence across all social media platforms.

Key Responsibilities

• Plan, develop, and manage weekly and monthly social media calendars
• Manage daily social media posting across Instagram, Facebook, TikTok, and relevant platforms
• Create and publish social media content, including posts, stories, reels, etc
• Coordinate on-site content capture at outlets to reflect brand, food, and customer experience
• Monitor and respond to comments and messages daily
• Support marketing campaigns, promotions, and new outlet launches through social media
• Track content performance and provide weekly engagement reporting
• Proactively track current trends of social media

Requirements

• Minimum 4 years of experience in social media management
• Experience in Food & Beverage or lifestyle brands is preferred
• Proficient in photography and videography
• Strong understanding of social media platforms and current trends
• Well-organised, detail-oriented, and able to work independently

Why Join Us

• Clearly defined role with full ownership of social media responsibilities
• Opportunity to manage social media for established and growing F&B brands
• Hands-on working environment with direct access to operations and decision-makers
• Collaborative team culture that values initiative and practical execution

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

Ensures operational excellence in driving company’s business growth locally and globally in accordance to company expansion plan with overseas extensive experience required, especially in China for our new partnership in Singapore.

STRATEGIC PLANNING

• Assists in implementing strategies for operational management and development so as to meet organisational plans and goals within budgets and timelines
• Work closely with the Group CEO to develop and accomplish goals and strategic plans
• Set KPIs & strategize on expansion and operational improvement plans
• Assist in continuous evolution of current brand or develop of new dining concept to keep our business relevant to the market
• Provides timely, accurate and complete reports on the operating condition of the company
• Identify and evaluate strategic business for company’s growth and expansion via JV / M&A / partnership

OPERATIONS MANAGEMENT

• Motivate and lead a high performance management team to achieve sales, profitability and business objectives set by the company
• Provide day-to-day leadership and management to a service organisation that mirrors the adopted mission and core values of the company
• Groom and build a team of motivated F&B professionals for the company’s aggressive expansion plan
• Oversee and ensure smooth running of all aspects of restaurant operations
• Define processes and monitoring systems to ensure food and services are adhered to a high quality standard
• Responsible for the measurement and effectiveness of all processes internally and externally

Job requirements

• Minimum of 3 years spent working in China (preferably in a recognised Peking duck establishment)
• Mandarin language skills or cultural fluency is a strong advantage to liaise with our chinese-speaking stakeholders
• Prior experience / involvement in restaurant openings or menu development in China

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Tyson Jay Management

Job Description

Responsibilities

• Assist the Head Chef in daily kitchen operations, ensuring authentic Italian dishes are prepared to high standards of taste and presentation.
• Supervise and guide junior staff within your section, maintaining efficiency and consistency during service.
• Contribute to the creation of new Italian menu items, incorporating seasonal produce and traditional techniques.
• Oversee mise en place preparation, stock control, and assist with supplier ordering and deliveries.
• Uphold the highest standards of food hygiene and safety, in line with regulatory requirements.
• Support training and development of junior team members, fostering a positive and professional work culture.

• Proven experience in Italian cuisine, with at least 3 years in a professional kitchen.
• Diploma/Certificate in Culinary Arts or equivalent professional training.
• Strong leadership and organizational abilities, with the capacity to perform under pressure.
• Creative, detail-oriented, and passionate about delivering authentic Italian dining experiences.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

MICRON SEMICONDUCTOR ASIA OPERATIONS PTE LTD

MICRON SEMICONDUCTOR ASIA OPERATIONS PTE LTD

Job Description

Job Description

As Sr Manager, F10 ADTS Dry Etch, you will be responsible for directing area PEEs in process optimization, Yield/Quality improvement, tool selection, installation and qualification of tools and sustaining/improvement for equipment performance. You will be responsible for evaluation and implementation of cost reduction and output improvement projects. You will be responsible for people development in your area and keeping the team highly engaged.  

Responsibilities :

• Conduct performance management and professional development of direct reports. Take care of professional development of eventual reports as well.
• Partnering with Equipment, IE Planning, Facilities, and vendors to buy and install new equipment.
• Collaborate with FEMQA, RDA, PI and YE to address all yield and reliability issues related to area.
• Optimize area tool performance in accordance with Micron Business Plan, Strategies.                 
• Communicate Area and Fab Leadership on critical process and equipment related issues impacting Quality, Cost, Yield and Cycle Time.
• Ensure proper and efficient change management is maintained (SWR, GeRM, etc.).
• Guide team in conducting root cause analysis and creating plans for improvement roadmap.
• Work closely with vendors to resolve tool problems and defect issues as well as maximize tool availability.
• Manage, measure and monitor projects to ensure deliverables and deadlines are met.
• Develop challenging performance targets and effectively communicate line of sight to individual contributors.
• Actively engage with the Central Teams and global counterparts on process and equipment issues and industry direction.
• Recruit and retain high caliber team members for the team

Requirements :

• Bachelors Engineering Degree or equivalent qualification.
• Previous leadership experience is needed. 
• Ability to mentor and manage the performance of direct and eventual reports.           
• Demonstrated success in developing and promoting technical expertise.               
• Proven ability to make sound data-driven decisions.              
• Excellent communication skills, both verbal and written.       
• Solid understanding of the NAND process flow as it relates to area process and equipment.  
• Able to present highly technical data on tool and area performance to small and large groups.              
• Ability to lead by example by being proactive, taking on the problems, communicating openly and taking responsibility.               
• Strong ability to drive complex projects to completion.          
• Proven ability to solicit feedback, accept input and analyze success/failure.           
• Proven ability to identify, understand and mitigate risk before making critical decisions.      
• Demonstrate and promote Micron Behaviors.    
• Demonstrated ability to partner successfully with other groups and build strong peer relationships.     

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Khaansaei Tech

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan

Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North Indian Lunch Thali

Cook North Indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

Minimum 4 Years experience in the kitchen room.

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place.

Enjoy planning, organizing and problem solving

PRATA ALLEY PTE. LTD.

Job Description

Job Description & Requirements:

To prepare high quality traditional authentic Indian food, especially North Indian dishes.

Should have the knowledge about properties and usage of herbs and spices in food Preparation, and to cook north Indian dishes in a traditional way.

To ensure that all the dishes are freshly prepared and the food standards are met.

Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

Plan and arrange ingredients for next day preparation and orders

Need to understand the customer requirements,as per order.

To Introduce new dishes and menus.

Should monitor and maintain stock levels and inventory.

Need to monitor stock rotation procedures are followed as per inventory.

Experience in all North Indian cuisines.

Monitoring portions and waste control.

To provide quality of food.

A deep understanding of authentic North Indian food preparation.

Flexible to work in any shifts, especially in split shifts

PRATA ALLEY PTE. LTD.

Job Description

Roles & Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.

6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

PT. SPCO PIPE LINE SERVICES

Job Description

• Develop and implement business strategies and plans
• Manage and lead staff towards maximum performance
• Set comprehensive goals for performance and growth
• Establish policies that promote company culture and vision
• Ensure adherence to legal guidelines and in-house policies
• Assess overall company performance against objectives
• Represent the company in meetings, conferences, and networking events
• Engage with customers to receive feedback and manage complaints
• Manage budgets and forecasts
• Ensure employees work productively and develop professionally

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 - 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail. The Executive Chef exists to future-proof the kitchen through people and systems. This role is responsible for building strong training pathways, tightening execution during peak service, and preparing the kitchen to scale with confidence. This is a hands-on leadership role focused on long-term stability rather than short-term heroics.

You'll be in charge of:

• Planning and directing food preparation for the venue alongside the Head Chef
• Build and implement clear training and progression pathways for Sous Chefs, CDPs, and junior team members
• Strengthen on-the-line execution, addressing gaps that appear under pressure
• Prepare the kitchen for growth and higher volumes through forward planning, structure, and team depth
• Balance creativity with consistency, ensuring food evolution never compromises execution
• Set, communicate, and uphold clear standards across food quality, prep, and service
• Partner closely with FOH and management to align service flow, manpower planning, and guest experience
• Training and mentoring of junior team members
• Food quality control, cost control of ingredients.
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

Requirements:

• Proven experience in a leadership capacity in a high-volume, quality-driven restaurant
• Strong track record of developing people and building leadership depth in the kitchen
• Calm, structured leadership style with the ability to steady teams during pressure
• Deep respect for Italian cuisine and tradition, with a grounded approach to creativity
• Strong operational and organisational skills, especially around training and service execution
• Ability to think long-term and build systems that support sustainable growth

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Accor Asia Corporate Offices

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

Job Description

Accor Asia Corporate Offices

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

Job Description

BEST OF BEST PTE. LTD.

Job Description

Roles & Responsibilities

·       Understanding customer needs and provide information required to encourage a purchase.

·       Consistently promoting and selling company products and services.

·       Achieve the monthly sales target set by the Company.

·       Organise and supervise shifts

·       Coordinate and supervise all aspects of service, ensuring all customers have a positive experience

·       Any other ad-hoc duties as assigned by the Company

Qualifications & Requirements

• Minimum 3 years of experience in the Retail industry preferably in a managerial role
• Strong leadership and interpersonal skills
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills
• Ability to motivate and lead a team effectively

Curry Leaf Restaurant

LAGNAA... barefoot dining is a Concept Restaurant located in the heart of Little India.

Job Description

Job Description & Requirements

1. Prepare South and North Indian Cuisine

2. Supervise and manage Catering Orders

3. Supervise the preparation of misen place daily according to recipe

4. Work with Master Chef to plan and create monthly dishes for promotion

5. Supervise the preparation of masala mix for tandoor meats.

6. Supervise the Tandoor Chef and ensure tandoor temperature is constantly maintained at the required temperature

7. Supervise and prepare spices for grinding for a variety of gravies

8. Supervise and keep up to date recipes to prepare a variety of Naan breads and kebabs

9. Monitor proper marination and cuts for meats and vegetables according to recipe

11. Train kitchen staffs

12. Compliance of hygiene standards set by the authorities

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Christmas & Chinese New Year

Date: 10 November 2025 to 28 February 2026, 5 day work week

Time: 9am to 6pm

Break: 1 hour unpaid break

Salary: $120/day

QIANG SHENG 10 PTE. LTD.

Job Description

Main Responsibilities of a Restaurant Manager

• Operations Management: Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

• Staff Management: Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

• Financial and Cost Control: Approve financial reports, control costs and staffing budgets, and ensure profitability.

• Customer Service and Complaint Handling: Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

• Marketing and Brand Development: Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

• Equipment and Safety Management: Inspect equipment usage, enforce food safety, fire prevention, and theft-prevention measures.

• Cross-Department Coordination: Maintain effective communication with kitchen, finance, and logistics departments to ensure smooth operations.

• Environment and Hygiene Supervision: Monitor restaurant cleanliness and hygiene to maintain a comfortable dining environment.

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and motivated Restaurant Manager to oversee daily operations, ensure excellent customer service, and lead our team to deliver high-quality food and dining experiences. The ideal candidate is a hands-on leader with strong organizational, communication, and problem-solving skills.

• Manage daily restaurant operations, including opening and closing procedures

• Lead, train, schedule, and supervise restaurant staff

• Ensure exceptional customer service and promptly resolve guest concerns

• Maintain food quality, presentation, and service standards

• Monitor inventory, place orders, and control food and labor costs

• Ensure compliance with health, safety, and sanitation regulations

• Handle cash management, sales reports, and basic financial tracking

• Implement policies and procedures to improve efficiency and profitability

• Collaborate with kitchen staff to ensure smooth operations

• Promote a positive work environment and team culture

CH1291 PTE. LTD.

Job Description

Job Responsibilities:

• Plan and design menus in line with the restaurant’s concept

• Prepare and supervise the preparation of dishes

• Manage and train kitchen staff

• Ensure food quality, presentation, and consistency

• Control food costs and manage inventory

• Maintain hygiene, health, and safety standards

• Coordinate with management and front-of-house staff

Requirements:

• Proven experience as a Head Chef or in a similar role

• Strong leadership and communication skills

• In-depth knowledge of culinary techniques and cuisines

• Ability to work in a fast-paced environment

• Creativity and passion for cooking

• 5.5 days work week

CH1291 PTE. LTD.

Job Description

Job Responsibilities:

· Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

· Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

· Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

· Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

· Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

· Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Requirements:

·  At least 2-3 years of experience

·  Ability to work in a fast-paced environment

·  5.5 days work week

1-SPRING PTE. LTD.

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

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

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are seeking a reliable and proactive Restaurant Vice Manager to support the Restaurant Manager in overseeing daily operations, ensuring excellent customer service, and maintaining high operational standards. The ideal candidate is a strong leader who can step in for the Manager when required and help drive team performance and efficiency.

• Assist the Restaurant Manager in daily restaurant operations

• Supervise and support front-of-house and back-of-house staff

• Ensure high standards of customer service and resolve guest concerns

• Support staff scheduling, attendance monitoring, and shift management

• Assist with staff training, performance monitoring, and discipline

• Monitor food quality, service standards, and cleanliness

• Help manage inventory, ordering, and cost control

• Ensure compliance with health, safety, and sanitation regulations

• Handle cash, sales reports, and basic administrative duties

• Step in as acting Manager in the Manager’s absence

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

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

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

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

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

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

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

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

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

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

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

Requirement

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

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

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

Cheong Chaw Yong | Registration Number: R1876426 | AlwaysHired Pte Ltd

EA Licence No: 24C2293

Furama Hotel Singapore Pte Ltd

Furama RiverFront, is an exquisite hotel with 615 well-appointed rooms with a full range of modern amenities overlooking either the Singapore skyline, lush greenery or the swimming pool. To entice discerning palates, there is the authentic Halal Indonesian restaurant, Kintamani and the Square @ Furama with a vast spread of over 60 International dishes. To help you end off the day by winding down, we have the Waterfall Lounge.

Job Description

Job Description of Executive Housekeeper

• Overall upkeep of the Hotel in respect of cleanliness, maintenance, comforts and appears of the guestrooms and all public areas to the standards set by the Management.
• Direct and co-ordinate the activities of housekeeping and laundry and ensure overall smooth operations in rooms, public areas, linen, laundry and dry cleaning sections in the Hotel. Maintain the highest standards of cleanliness, presentation and efficiency while achieving guest satisfaction.
• Assign duties and shifts to staff and supervise their works to ensure compliance with the policies and procedures established by the hotel.
• Maintain constant checks of service standards to assure continuing expected standards of the Hotel’s service and quality.
• Confer and co-operate with other Department Heads to ensure co-ordination of activities, especially with the Rooms Division Manager, Director of Food & Beverage and Director of Engineering.
• Understand the occupancies and related volumes with respect to business so that the Housekeeping Department may be staffed accordingly.
• Check daily all log books from the various areas of the department and decide necessary action to be taken on matters mentioned therein and inform the Management of those outside her authority.
• Investigate complaints of guests, damage and report the same.
• Responsible for developing and implementing training programmes and continuous training on the job for staff in areas under her responsibility. Co-ordinate training efforts with the Human Resource Department.
• Co-ordinate with the Human Resource Department in the selecting of staff for her department and submit to the Management any recruitment requests.
• Responsible for keeping good morale and enforcing staff discipline under her supervision when necessary and enforce house rules and regulations of the department and the Hotel.
• Ensure that requisitions for the department supplies are made and submit them for approval.
• Responsible for all inventories for housekeeping supplies and equipment. Make requests for replacements as well as capital expenditure request when necessary.
• Participate in any renovations and new projects of areas involving the Housekeeping Department.
• Responsible for all housekeeping keys including any room guests’ keys which are left behind. Ensure that all stores are in order and secure.
• Notify the Engineering Department of any repairs and maintenance needed.
• In charge of all plants, landscaping and gardening of the Hotel.
• Be fully aware of the emergency procedures, policies and operating procedures as established by the Hotel.
• Ensure that all equipment of the department is well maintained so as to reduce cost and unnecessary bottlenecks and control the use of cleaning supplies, chemicals, guest supplies in order to control expenses and minimize waste.
• Perform all duties as directed by the General Manager.

Private Advertiser

Job Description

Reporting to the General Manager, you shall be responsible to develop and set revenue sales and marketing strategies for the hotel to ensure plans are implemented, results are monitored and sales goals are achieved. Regularly sell hotel rooms / meeting rooms through direct client contacts.

RESPONSIBILITIES

• Achieve budgeted revenues and personal/team sales goals and maximise profitability.  Participate in the preparation of the annual departmental operating budget, the hotel marketing plan and business plan, and financial plans.

• Create and implement sales plans that drive measurable incremental occupancy, increase average rates, increase volume and sales.

• Produce monthly reports and sales forecasts to analyse current/potential market and sales trends, coordinate activities to increase revenue and market share and monitor performance to ensure actual sales meet or exceed established revenue plan.

• Manage day-to-day sales activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict, improve team member performance, and recognise good performance.

• Educate and train sales team that is responsible for developing new accounts, maintaining existing accounts, and implementing sales strategies. Ensure staff is properly trained and has the tools and equipment to carry out job duties.

• Work with other department managers to ensure proper staffing levels based on guest volume.

• Provide guests with information (example: loyalty programmes, area attractions, restaurants, facility information) to enhance guest experience.

• Develop and maintain relationships with key clients and outside contacts in order to produce group business, to include room sales.

• Schedule business group activities at the hotel and coordinate with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.

• Identify operational problems that reduce the effectiveness of marketing activities and overall hotel sales performance and work with appropriate department on solutions.

• Develop awareness and reputation of the hotel and the brand in the local community.

• Perform any other duties as assigned from time to time, may also serve as Manager-on-Duty.

PREREQUISITE SKILLS & QUALIFICATIONS

• Bachelor’s degree / higher education qualification / equivalent in marketing or related field.

• Two to four years’ experience in a hospitality or hotel sales and marketing setting with direct supervisory experience over a sales team, or an equivalent combination of education and work experience.

• Speak /Write fluent English. Other languages will be an advantage.

• Knowledge in all aspects of hotel operations will be an advantage.

• Result-driven individual with excellent public relations, communication and interpersonal skills

• Strong analytical, problem-solving skills with an innovative approach in providing solutions

• Team management skills

We regret that only shortlisted candidates shall be notified.

Private Advertiser

Job Description

Reporting to the General Manager, you are responsible for ensuring effective project management, support and operation of property-based technology systems (Local Area Network, associated peripherals, cabling, operating and application software, telecom strategy, Wide Area Network and Internet Service Provider connections, Point-Of-Sales and in-room system) in line with business needs, understand and respond to property operational objectives, goals, business issues and priorities.

 RESPONSIBILITIES

• Understand IT technology standards, platforms and directions, kept updated of technology trends, particularly in the hotel industry as well as aware of systems development methods and tools that are available

• Provide first and second level support to property hotel associates for technical problems. Conduct equipment performance audits and provide recommendations for performance improvement

• Monitor computer and network operations at the property. Performs onsite and offsite backup/recovery functions and maintain disaster recovery plan.

• Plans and manages technology projects; assessment of needs, budget, capital requirements and authorization. Determine priorities, schedules, plan and necessary resources to ensure completion of projects on schedule, on budget and according to planned specifications and objectives.

• Compliance with hotel system standards. Participate in the annual CAPEX planning process. Produce an annual operating budget for the Information System Department. Arrange all system maintenance contracts.

• Provide enhanced technology services to aid hotel in growing revenue. Reduce IT and other costs through seeking out potential property-based opportunities.

• Minimise business interruptions through co-ordination of appropriate system maintenance routine and data back-up procedures.

• Increase productivity through encouraging process improvements using available technology solutions.

• Perform maintenance that eliminates security risks, set appropriate local area network system access that provides dissemination of information. Communicate to the appropriate department managers when the responsible department has not performed system configuration and/or maintenance.

• Arrange and implement telecommunications standards and enhancements.

• Adhere to, communicate and enforce policies and standards protecting company hardware, software and other resources.

• Maintain an inventory of IT equipment and software.

• Provide system education to users to ensure that easy system tasks are delegated to users. Arrange system training on computer-related programs for new users.

• Respond to the changes in departmental functions as dictated by the industry, the company or the hotel.

• Any other ad-hoc duties as requested by the General Manager from time to time.

We regret that only shortlisted candidates shall be notified.

PREREQUISITE SKILLS/QUALIFICATION

• Degree in Information Systems / Computer Science or related field

• Minimum 6 years’ experience, with at least 3 years in a supervisory role at a Hotel IT department

• Possess good interpersonal and communication skills

• Problem-solving skills

• Team player, able to work independently

Private Advertiser

Job Description

You shall be responsible for:

• Using relevant available tools provided and in compliance with standards, maintains, updates and shares information in the areas of a master calendar of external events, competitor rate intelligence, RevPar penetration (RGI), arrival and spending patterns of commercial accounts, denial reports, guest capture rates, Loyalty program penetration both overall and by account (and for bookers), system contribution and trends in rooms revenue by channel, segment and account.

• Understand the composition of hotel profitability, and uses this to evaluate business from local accounts and groups so as to provide input to future rate setting and negotiation.

• Monitor competitor pricing for all revenue generating departments, understands the dynamic of the local market and the demand generators, and recommends appropriate actions to the General Manager in relation to the hotel’s pricing and market mix strategy in all distribution channels including brand website and 3rd-party sites.

• Monitor and determine demand periods for rooms through an analysis of historical data and current bookings.  Responsible for tracking and analyzing of booking pace, group wash, cut off enforcement for groups as well as denied and regretted business.

• Approve and/or implement sell strategies for all group proposals above 10 rooms on any one night, and collaborates with the Director of Sales / Director of Sales & Marketing on setting group rates.

• Manage use of revenue systems* on a daily basis. This includes the responsibility for any manipulation of the yield hurdle points and daily inventory balancing where appropriate. Effectively manage and be in control of all inventory (transient, group, wholesale allotments and others).

• Works with Director of Finance in the preparation and management of the Department’s budget.

• Conduct weekly rate/sell strategy (yield) meetings with General Manager, DOS/DOSM, Reservations Manager, Rooms Division Manager.

• Train and support hotel teams on revenue system* functionality and enhancements.

• Provide input to the annual budget process on all revenue aspects of the business.

• Conduct annual revenue management audits with the General Manager for all revenue generating departments.

• Provides technical support to Reservations and Front Office on up-selling and negotiating techniques.

• Works with Human Resources on manpower planning and management needs.

• Participates in the employee performance appraisal process, providing feedback as needed.
  Responsible to ensure disciplinary procedures and documentation are completed in accordance to hotel standard.

• Manage all channels (CRO, GDS, Internet direct and indirect) including but not limited to room types and sell strategy.  Responsible for and managing third party distributors in compliance with set standards and rules.

• Champion all special projects relating to market research and operational optimization (resource planning, costing, Key Performance Indicators etc.).  *Revenue systems include the yield management system (IDEAS) and portions of the OPERA Cloud - Property Management System).

• Demonstrate awareness of Occupational Safety & Health (OS&H) policies and procedures and ensure all processes adhere to OS&H guidelines.

• Perform any other ad-hoc duties assigned by General Manager from time to time.

We regret that only shortlisted candidates shall be notified.

Pangolin Investments Pte Ltd

Pangolin Group is a food and beverage company with over 18 outlets in Singapore.The core business of Pangolin Group consist of 5 main brands, namely Jia Xiang Xiao Chu, Jiu Jiu Jing Wu Ya Bo , Bao Tian Xia, Ma La Xiang Guo and Oppa Bibimbap.

Job Description

About the role

This is an exciting opportunity to join the talented team at Pangolin Investments Pte Ltd as a Restaurant Manager or Assistant Manager. Reporting to the Operations Manager, you will be responsible for the overall management and smooth running of the company's flagship restaurant located in the Central or East Region. This is a full-time role, with opportunities for growth and development within the organisation.

What you'll be doing

1. Oversee all aspects of restaurant operations, including scheduling, inventory management, and service delivery

2. Lead, develop and motivate a team of restaurant staff to provide exceptional customer service

3. Implement and monitor operational procedures to ensure compliance with health, safety and hygiene standards

4. Analyse sales data and customer feedback to identify opportunities for improvement and drive revenue growth

5. Collaborate with the culinary team to enhance the menu and dining experience

6. Handle customer inquiries and complaints in a professional and timely manner

7. Participate in the planning and execution of marketing and promotional activities

8. Manage the restaurant's financial performance, including budgeting and cost-control

What we're looking for

1. Minimum 5 years' experience in a restaurant management role, preferably within the hospitality industry

2. Strong leadership and people management skills with the ability to build and motivate a high-performing team

3. Excellent customer service orientation and problem-solving abilities

4. Proficient in financial management, including budgeting, inventory control and cost-analysis

5. Thorough understanding of food safety, health and safety regulations

6. Exceptional communication and interpersonal skills

7. Passionate about the hospitality industry and delivering an exceptional dining experience

What we offer

At Pangolin Investments Pte Ltd, we are committed to providing our employees with a supportive and rewarding work environment. Some of the key benefits you can expect include:

1. Competitive salary, bonus dividends and care leaves etc

2. Opportunities for professional development and career advancement

3. Discounts on dining and entertainment at our portfolio of restaurants

About us

Pangolin Investments Pte Ltd is a leading F&B company, with a growing portfolio of premium Chinese, Mala and Korean restaurants, food courts over 18 outlets across the region. Our mission is to deliver exceptional dining and hospitality experiences that delight our customers and create value for our stakeholders. Guided by our core values of innovation, excellence and sustainability, we are committed to being a responsible and socially conscious corporate citizen.

Apply now