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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.

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Suzette International

Henri Charpentier started oout in 1969 as a small café that served delicious desserrt in Ashiya City, Hyogo Prefecture, Japan and started its first overseas operation in Singapore since October 2014.

Job Description

Company Overview

Henri Charpentier, famous popular Japanese patisserie chain, located at Great World City, Orchard Central, VivoCity and Ngee Ann City, 100AM, PLQ and Waterway Point. Expanding in Singapore.

Job Summary

Henri Charpentier seeks an Outlet Manager to lead daily operations, drive business growth, and enhance guest experiences across multiple locations in Singapore.

Responsibilities

• Lead day-to-day operations to optimize asset ROI and improve sales performance across outlets
• Analyze operational challenges and implement solutions to enhance efficiency and customer satisfaction
• Implement and monitor controls on food, beverage, labor, and operating expenses to maintain cost efficiency
• Monitor business performance metrics and propose actionable improvements to meet financial and service goals
• Drive public relations initiatives to enhance and preserve the company’s brand reputation
• Train and coach team members to deliver exceptional guest experiences aligned with brand standards

Preferred competencies and qualifications

• Experience in food & beverage or retail operations, preferably within the luxury goods industry
• Strong communication and interpersonal skills to effectively engage with customers and team members
• Demonstrated initiative, efficiency, and assertiveness in a hands-on, customer-focused role
• Passion for Japanese sweets culture and commitment to expanding the sweets industry in Singapore
• Positive attitude and high motivation to contribute to business growth and innovation

Other Information

• 6 off days per month with 12 days annual leave
• Annual Wage Supplement (AWS) paid in January
• Medical and dental benefits provided
• 44-hour work week
• On-the-job training (OJT) provided at Orchard Central outlet
• Website: http://www.henri-charpentier.com/eng/
• Outlets located at Great World City, Orchard Central, VivoCity, Ngee Ann City, 100AM, PLQ, and Waterway Point

Marriott International

Job Description

LUCRUM CAPITAL PTE. LTD.

Job Description

We are seeking an Owner’s Hotel Operations Manager to represent ownership interests and oversee the operational performance of a hospitality asset under our investment portfolio in Singapore.

This role sits on the owner side and is responsible for monitoring hotel operations, ensuring operator compliance with agreed standards, safeguarding asset value, and supporting long-term performance optimisation. The role works closely with the appointed hotel operator, ownership representatives, consultants, and external stakeholders.

• Act as the owner’s representative for day-to-day operational matters relating to the hotel.

• Monitor operator performance against agreed service standards, budgets, and operational KPIs.

• Ensure hotel operations are aligned with ownership objectives and asset strategy.

• Review daily operational reports, monthly management accounts, and performance dashboards.

• Track KPIs including occupancy, ADR, RevPAR, GOP, labour cost ratios, and guest satisfaction scores.

• Flag operational risks, inefficiencies, or deviations from approved budgets and standards.

• Serve as the key coordination point between ownership and the hotel operator.

• Participate in operational review meetings with the operator and department heads.

• Coordinate with consultants, auditors, contractors, and regulatory bodies when required.

• Monitor compliance with licensing, safety, and regulatory requirements.

• Ensure operational processes, SOPs, and service delivery meet agreed brand and ownership expectations.

• Review guest feedback, complaints trends, and service recovery outcomes from an owner’s perspective.

• Support asset improvement initiatives, refurbishments, and system upgrades.

• Assist in budget planning, capex planning, and operational cost optimisation.

• Contribute to long-term asset value preservation and performance enhancement.

• Support pre-opening coordination, snagging, operational readiness, and handover processes.

• Assist ownership in monitoring opening performance and stabilisation milestones.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

PARKROYAL on Beach Road, Singapore

Food & Beverage

PARKROYAL on Beach Road is a modern upscale hotel strategically located at the gateway of Singapore’s historic Kampong Gelam district. The hotel operates 346 spacious guestrooms (from 35 sqm), serving leisure, corporate and MICE segments. It's events infrastructure includes two high-ceiling, pillarless ballrooms, supported by function rooms and boardrooms for meetings, conferences and social events.

Guests can enjoy diverse dining experiences, from Halal-certified Ginger, celebrating Southeast Asian and localised flavours, to Club 5, a relaxed lounge serving crafted beverages. Wellness facilities include an award wining St. Gregory spa, panoramic sky-view pool and a fully equipped gym on the hotel’s Wellness Floor.

Driven by a passion for people and place, PARKROYAL on Beach Road delivers warm service and authentic local experiences, creating stays that are both meaningful and distinctly Singaporean.

The Role

Job Description & Requirements

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.
• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.
• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.
• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.
• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.
• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.
• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.
• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.
• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.
• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.
• Implement Cooking, Storage and Serving control points
• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.
• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.
• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspection of F&B premises.
• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.
• Involvement in employees' Food Safety training and other relevant hygiene related topics.
• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.
• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.
• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.
• To carry out any other task as assigned by the Senior Management team .

Talent Profile

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.
• Strong documentation, analytical, and communication skills.
• Meticulous, with high attention to detail.
• Ability to handle confidential audit and testing data.
• Good team player and individual contributor.
• Able to work in fast paced environment and meeting tight deadlines.

How to Apply

PARKROYAL on Beach Road is dedicated to providing equal employment opportunities, including individuals with disabilities.

Please click on the "

Marriott International

Job Description

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Junior

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Junior

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Pot Pte. Ltd.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

The Assistant Sales Manager / Sales Manager supports the overall strategic management of the hotel by establishing effective working relationships with senior colleagues, in particular the General Manager, Operations Manager, Finance Manager and Human Resources Manager. This role will provide support and advice to the General Manager in strategic planning and overall business goals relating to Business Development issues of the brand and the hotel as well as maintain the corporate standards, brand integrity and hotel image. 

What will I be doing? 

As the Assistant Sales Manager / Sales Manager, you will be responsible for performing the following tasks to the highest standards: 

• Implement all sales action plans related to the respective market (by segment and geographical locations) as outlined in the marketing plan. 

• Actively participate in achieving the departmental goals which contribute to the marketing budget. 

• Closely monitor accounts revenue and business production for Corporate / FIT / M.I.C.E. accounts. 

• Maximize up-selling opportunities whenever possible. 

• Assist the Commercial Manager in the forecasting of rooms’ revenue and ATR for Corporate / FIT / M.I.C.E. / LSG (Long Staying Guests) groups. 

• Attend major travel functions and promotional events (i.e. trade shows) and promotes sales (rooms, catering, and other facilities and services) for the hotel. 

• Plan sales trips, under the direct approval of the Commercial Manager to major market areas, calling on accounts within the specific market areas.  

• Report to the Commercial Manager on potential markets needing coverage. 

• Gather information of competitors, such as rate, top accounts and production, room, F&B and events, and report to the Commercial Manager regularly. 

• Keep updated with client relationships and overall business goals through regular entertainment and some activities. 

• Meet and welcome some top key accounts, group organizers and VIP guests upon check-in. 

• Take responsibility to conduct hotel inspection for all walk-ins, meeting groups and contracted clients and plan next step for future follow. 

• Maintain a high level of exposure for the hotel in major market areas through direct sales, telephone, fax, and written communication. 

• Negotiate with accounts on banquet, outside catering events. 

• Develop increased room nights as well as banquet revenue. 

• Responsible for the dissemination of the group’s related information to other departments e.g. issues on banquet event orders and group resumes, chairing pre-event meetings. 

• Maintain close co-ordination with respective departments on organizer’s requirements and last-minute event requirements. 

• Be visible to organizers and clients during their event / group dates and monitor guest satisfaction. 

• Oversee the operation of banquet functions and work closely with various departments to ensure quality service is delivered to our clients at all times. 

• Regularly review Master A/C postings to ensure postings are correctly done.  

• Review bills with organizers regularly to eliminate adjustments needed on final invoice. 

• Verify total charges and layout of invoices prepared by Accounts Receivable and send out to organizers. 

• Obtain feedback from clients and follow through with the necessary actions. 

• Refer leads and send event profile information to relevant sister hotels or NSO / ISO (if any). 

• Maintain the active event profile database and group chart. 

• Establish and maintain files of major accounts and assist the Commercial Manager in maintaining the accounts management system. 

• Establish good working relationship with internal customers (other departments of the hotel) and external customers (clients, event contractors, suppliers). 

• All Team member will be willing to lend a hand where it is needed most and spend at least 30 minutes per day helping in other operations such as Housekeeping, Stewarding, Front Office and F&B Service, providing brand-specific guest stay experiences.  

• The Management reserves the right to change / extend this job description if necessary, at any point of time during her / his employment. 

• Carry out any other reasonable duties and responsibilities as assigned. 

What are we looking for? 

A Assistant Sales Manager / Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow: 

• Understand and follow hotel policies, departmental rules, and SOPs. 

• Plan sales calls properly to maximize results. 

• Meet and service in-house FIT clients, groups and organizers.  

• Oversee that group orders are routed to all departments concerned. 

• Carry out negotiation for rates with corporate clients and travel agents.  

• Follow-up on correspondences. 

• Submit weekly sales plans and reports. 

What will it be like to work for Hilton? 

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

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

MUM CN PTE. LTD.

Job Description

Job Description

We are an established F&B business in Singapore seeking a reliable and hands-on F&B Manager to manage daily outlet operations.
The role requires practical experience in noodle and soup preparation, as well as the ability to supervise staff and ensure smooth operational management.

Key Responsibilities

• Prepare and manage noodle soup and broth, ensuring consistency, taste, and quality

• Oversee daily kitchen operations including noodle cooking and soup preparation

• Supervise and support kitchen and service staff in their daily duties

• Plan staff schedules and ensure tasks are carried out properly

• Maintain food hygiene, safety, and operational standards

• Handle daily operational matters and customer feedback

• Support management in improving workflow and operational efficiency

Job Requirements

• Minimum 3 years of relevant F&B experience, including hands-on experience in noodle and soup preparation

• Experience in supervising staff or managing daily operations

• Strong sense of responsibility and leadership

• Able to work independently and as part of a team

• Willing to work shifts, weekends, and public holidays

• Meets the relevant employment criteria

Only shortlisted candidates will be contacted.

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

• Hospitality Industry
• Excellent Perks and Supportive Work Environment
• Medical, Dental & Insurance Benefits
• Well-Established Company
• Immediate Vacancy

Your New Company:
The company specialises in serviced residences, co-living, and premium accommodations, known for high-quality service and innovation in hospitality. Located in Singapore’s Central Business District, this flagship serviced residence is part of a global hospitality group with a strong presence across 40+ countries and nearly 1,000 properties worldwide.

Job Summary:

The Sales Manager (Leisure) will drive revenue growth and market share for a portfolio of serviced residences in Singapore. This role involves developing and executing sales strategies, managing and expanding client accounts, negotiating contracts, and representing the company at promotional events and trade shows. The role also requires close coordination with Revenue Management and Global Sales teams, conducting market analysis, and ensuring sales targets are met.

Job Descriptions :

• Develop and implement sales strategies to align with the Company’s direction and growth

• Maintain existing business accounts and develop new accounts through aggressive and creative sales and marketing programs

• Negotiate contracts with major corporate accounts

• Conduct sales presentations to our prospective clients

• Represent the Company in promotional events and trade shows

• Assure coordination with the Revenue Management and Global Sales functions 

• Conduct benchmarks and market analysis

• Review sales and other revenue generating business plans, identify gaps, ensure proactive measures to fill hotel and conference space capacity and meet set targets

Job Requirements :.

• Diploma or Degree in Business Administration, Hospitality Management or an equivalent

• At least 6 years of relevant experience in the hospitality industry

• Good communication

• Proficient in Microsoft Office applications, especially PowerPoint and Excel

• Outgoing personality and positive work attitude

HOW TO APPLY:
Interested applicants, please send in your resume by clicking "Apply Now".

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration

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

Chan Ngai Kuan, Elise
Dynamic Human Capital Pte Ltd
Registration number: R1548771
EA Licence No: 12C6253

Private Advertiser

Job Description

Under the guidance of the Director of Housekeeping or any other authorized by the management, to be responsible for assigning and supervising the activities of the room attendants and linen porters to ensure clean, orderly, attractive and well-maintained guest rooms, corridors, fire exits, stairways, service areas on assigned floors/areas and uniform conveyor system. 

Responsibility: 

• Supervise the allocation of work assignments to Room Attendants to ensure maximum coverage. 

• Assign special duties to Room Attendants and House Porters on assigned floors. 

• Check the computer system throughout the day for an update of room status. 

• Check and return an allocated number of guest rooms to the standard required by the hotel 

• Report to the Housekeeping office any rooms which do not require service, are “Do Not Disturb” or are double locked by the afternoon and to log these on the hand over. 

• Report and log any maintenance defects found in the rooms and assigned areas. Liaise with Maintenance and Reception regarding all out of order rooms. 

• Ensure soft furnishings and décor of rooms are maintained to standard.   

• Oversee implementation of deep cleaning and replacement. 

• Check on a daily basis the arrivals, departures and VIP lists. 

• Check VIP rooms to ensure they are cleaned and maintained to the required standard. Ensure VIP gifts are replenished. 

• Control and supervise the issue and recording of keys and bleeps to all departmental staff on a daily basis. 

• Check that adequate linen, cleaning materials and guest supplies are held in each floor linen and supplies cupboards. Liaise with the linen room and valet as required. 

• Ensure all public area and back of house areas are clean. 

• Assist in stock taking of Housekeeping items when necessary. 

• Assist in monitoring and controlling housekeeping procedures, including lost property, key control, security and emergency procedures, Health and Safety for employees and guests to ensure optimum guest satisfaction, sales maximization and profitability. 

• Participate in conducting weekly inspections of all areas to ensure physical facilities are kept in optimal condition by full implementation of preventative maintenance programs and judicious planning and management of FF&E. 

• Create and implement green policies and procedures to reduce waste and energy consumption. 

• Report immediately any valuable lost property to security and to log packages and all other lost property. 

• Handle guest requests, queries and complaints with immediate action and thorough follow up and refer when necessary. 

• Assist fellow employees to perform similar or related jobs as and when necessary. 

• Carry out any projects and assignments as directed by the Director of Housekeeping 

• Preparation and completion of timesheets, roster, holiday schedules, in line with business needs, as and when required 

• Preparation and completion of Purchase Orders as and when required 

• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management. 
  

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

Reporting to the Area Director of Revenue Management, you will be part of a performance-driven revenue management team that manages serviced residences and hotels in Singapore.

In your role, you will support the Area Director and Area Revenue Manager by leading the analytics and insight generation agenda for the Serviced Residences portfolio. You will transform raw data into actionable intelligence through dashboards, analysis, and forecasting, empowering the team to make informed and forward-looking decisions revenue decisions.

1. Analytics & Insights

• Design, develop, and maintain BI dashboards that integrate booking pace, demand signals, segment mix, and market benchmarks.
• Provide variance analysis across key KPIs (ADR, RevPAR, Occupancy, channel mix, segment contributions).
• Analyze LOS (Length of Stay) patterns, segment mix, and demand trends to identify risks and opportunities.
• Conduct scenario modelling (e.g., impact of group bookings, seasonal promotions, segment displacement).
• Proactively highlight anomalies and emerging risks to the Area Director of Revenue Management and Area Revenue Manager.

2. Forecasting & Budgeting

• Build and maintain forecast models tailored to SR/RS portfolio, using analytical insights to strengthen accuracy.
• Provide forecast inputs to budget cycles, renewal decisions, and portfolio planning.

3. Process & Automation

• Identify manual reporting tasks suitable for automation, implementing streamlined solutions.
• Standardize reporting templates and ensure consistency across the portfolio.
• Collaborate with IT and corporate teams on BI enhancements, ensuring dashboards evolve with business needs.

4. Strategic Support

• Provide analytical support for revenue meetings, management reports, and commercial reviews.
• Translate analytical findings into insights to support tactical and strategic decision-making
• Partner with Sales and Marketing teams by quantifying outcomes of promotions, contracts, and campaigns.

Objectives & Impact:

• Elevate revenue reporting by increasing analytical depth with robust analytics and forward-looking insights.
• Provide both Area Director of Revenue Management and Area Revenue Manager with actionable, forward-looking insights to stay ahead of market shifts.
• Continuously improve efficiency by reducing manual effort, automation, standardization and process improvements.
• Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

• Degree in Hospitality Management, Business Analytics, Data Science, or related discipline.
• Minimum 3-4 years of experience in revenue management, business analysis, or a related commercial/analytical role.
• Strong analytical and numerical skills with demonstrated ability to interpret large datasets into actionable insights.
• Proficiency in BI and visualization tools (Power BI, Tableau, or equivalent) and advanced Excel (pivot tables, lookups, scenario modeling, automation techniques).
• Solid understanding of revenue management concepts including segmentation, channel mix, displacement analysis, and forecasting.
• Experience with hotel systems (HMS, PMS/CRS, RMS) and ability to integrate data from multiple sources.
• Strong presentation skills with the ability to simplify complex analysis into clear recommendations.
• Detail-oriented and proactive, with the ability to spot anomalies and trends early.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SCOPE

Reporting to the Restaurant Manager, the Head Barista is responsible for serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Lead coffee operations and ensure consistent beverage quality.
• Develop recipes that are standardized, repeatable, and service-proof.
• Recommend, take orders, prepare, and serve food and beverages to customers.
• Train and mentor team members on brewing techniques and customer service.
• Innovate and introduce seasonal or signature coffee creations.
• Curate a comprehensive coffee, tea, and beverage program.
• Able to grind, blend, brew, highlight differences between items, and answer customer queries about the menu politely and efficiently.
• Connect with customers to build a loyal customer base.
• Monitor inventory and ensure efficient waste management.
• Perform cashiering duties and manage outlet opening and closing procedures.
• Perform routine cleaning and maintain a clean, organized environment in accordance with health and safety regulations.
• Adhere to food and beverage safety and hygiene policies and procedures.
• Deliver flawless service to the highest standards, as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Attend the daily Food & Beverage Meeting in the absence of the Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 year of experience in a specialty coffee shop or hospitality environment with a focus on coffee and beverage execution, with leadership exposure.
• Knowledge of Health and Safety rules and procedures.
• Creative thinker with an eye for flavour balance and drink innovation.
• Passionate about specialty coffee, beverage culture, and hospitality excellence.
• Strong technical knowledge of espresso machines, grinders, brewing methods (V60, French press, Aeropress, batch brew), milk chemistry, and sensory evaluation.
• Hands-on experience with cold brew systems, pre-batching techniques, matcha preparation, and beverage R&D.
• Solid understanding of beverage scaling, shelf life, HACCP practices, and batch consistency control.
• Skilled in calibrating grinders and adjusting brew ratios, TDS, and extraction times.
• Proven ability to multi-task and manage high-volume beverage production with accuracy and speed.
• Excellent communication and customer service skills, with a collaborative, team-first mindset.
• Barista certifications (SCA Barista Skills, Latte Art, Brewing Foundation/Intermediate) are an advantage.
• Experience in Barista competitions is an added advantage.

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Job Description

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation

• Taste and monitor all food prepared to uphold company standards

• Assist with menu planning, recipe testing, inventory control, and supplier coordination

• Ensure strict compliance with food safety, hygiene, and sanitation standards

• Coordinate kitchen operations by relaying orders and ensuring timely service

• Communicate menu changes, special dietary requirements, and ingredient updates to the team

• Maintain portion control, reduce waste, and support food cost management

• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel

• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)

• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant

• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided

• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical

• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

People Profilers Pte Ltd

By submitting your application for this position, you consent to the collection, use, and disclosure of your personal data by People Profilers and its recruitment partners, including Employment and Employability Institute Pte Ltd, for the purpose of i) employment facilitation and ii) data and statistical analysis. You may find out more information on the PDPA policies at peopleprofilers.com/data-protection-notice and e2i.com.sg/pdpa

Job Description

• 5-day work week

• Monthly Basic + commissions

• Exposure to high-value commercial renovation projects

Key Responsibilities:

• Source and develop new commercial renovation opportunities

• Build and maintain relationships with corporate clients and consultants

• Prepare and follow up on quotations, proposals, and tenders

• Conduct client meetings and site visits

• Negotiate and close sales contracts

• Coordinate with design and project teams for costing and handover

Requirements

• Diploma in Business or related field

• 1–5 years of sales/business development experience in renovation or construction

• Strong communication and negotiation skills

• Target-driven and self-motivated

Kindly email your resume in a detailed Word format to faith.patman@peopleprofilers.com

We regret that only shortlisted candidates will be notified

People Profilers Pte Ltd

http://www.peopleprofilers.com

20 Cecil Street, #08-09 PLUS Building Singapore 049705

EA License No. 02C4944

Registration No. R22107092

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Main Duties and Responsibilities

We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Chef de Cuisine with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Private Advertiser

Job Description

• Manage daily food processing, kitchen production, and catering operations
• Ensure food safety, hygiene, and regulatory compliance (SFA, NEA, HACCP)
• Plan production schedules to meet orders and catering demands
• Control food cost, labour cost, and reduce wastage
• Monitor inventory, FIFO/FEFO, and raw material availability
• Lead, train, and supervise kitchen and catering staff
• Coordinate catering events, food preparation, and delivery
• Handle food quality issues and customer complaints
• Maintain production, hygiene, and traceability records
• Drive continuous improvement in efficiency, quality, and cost control

Job Requirements:
• Diploma or Degree in Food Science, Culinary, Hospitality, or related field
• At least 3 years of experience in food processing, central kitchen, or catering operations
• Minimum 2 years in a supervisory or managerial role
• Strong knowledge of SFA, NEA, HACCP, and food safety regulations
• Experience in production planning, food costing, and wastage control
• Familiar with inventory management, FIFO / FEFO, and procurement coordination
• Proven ability to lead, train, and manage kitchen and production staff
• Able to handle high-volume operations and catering deadlines
• Good communication and problem-solving skills

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

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

Key Responsibilities

• Menu Engineering - Lead menu planning, recipe development, and food presentation. 
• Budget & Cost Control - Manage food and labor costs to achieve budget targets. 
• Vendor negotiation - Source, negotiate, and maintain strong relationships with vendors. 
• Kitchen oversight - Supervise kitchen operations, hygiene, and safety compliance. 
• Staff Training - Train, mentor, and evaluate kitchen staff for skill growth and consistency. 
• Quality Control - Enforce quality control and maintain high standards of taste and presentation
• Any other ad hoc duties as assigned.
   

Requirements: 

• Proven experience as a Head Chef or Chef De Cuisine in a similar establishment. 
• Strong culinary expertise with a deep understanding of food trends and cost management. 
• Excellent leadership, communication, and organizational skills. 
• Proficient in inventory management, budgeting, and supplier relations. 
• Food Hygiene Certification (WSQ Level 3) preferred.  
• Must be able to work on shift roster (including Sat, Sun & PH)

Millennium & Copthorne International Limited

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

• Assist Sous Chef or take charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Far East Organization

Far East Organization, together with its Hong Kong-based sister company Sino Group, is one of Asia’s largest real estate groups. The group has publicly-listed as well as private development and investment companies under its umbrella and operates in Singapore, Malaysia, Australia, Japan, China (Mainland and Hong Kong) and USA.

Job Description

TWO CHEFS BAR PTE. LTD.

Job Description

managing operation and take care schedule, ordering , food cost
planning new menu and set menu helping to to head chef and take care of staffs and planning Valentines day menu and take care food cost and hiring chef de pardie and cook and Comis. must take care of all the culinary staffs and schedule.

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Jia Jia Le Cuisine F & B Pte. Ltd.

Job Description

Key Responsibilities

1. Kitchen Operations & Food Quality

   • Oversee all kitchen operations and ensure smooth daily food preparation and service.

   • Ensure consistency, quality, taste, and presentation of all dishes served.

   • Develop, test, and refine menus in line with the company’s concept and standards.

   • Ensure compliance with food safety, hygiene, and sanitation regulations (e.g. SFA requirements).

2. Menu Planning & Cost Control

   • Plan menus and recipes with effective portion and cost control.

   • Monitor food costs, minimise wastage, and manage inventory efficiently.

   • Source ingredients and liaise with suppliers to ensure quality and cost-effectiveness.

   • Review pricing and food margins regularly.

3. Team Management & Training

   • Lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants.

   • Prepare work schedules and allocate duties to ensure adequate manpower.

   • Enforce kitchen discipline, performance standards, and workplace safety.

   • Conduct on-the-job training to improve skills, efficiency, and consistency.

4. Operational Standards & Compliance

   • Ensure kitchen operations comply with company policies and regulatory requirements.

   • Maintain proper documentation for food safety, temperature logs, and hygiene checks.

   • Coordinate with management on audits, inspections, and corrective actions.

5. Coordination & Business Support

   • Work closely with management and service teams to meet operational and business needs.

   • Support new outlet openings, menu launches, or special events where required.

   • Handle customer feedback related to food quality and make necessary improvements.

• Proven experience as an Executive Chef or Head Chef.

• Strong leadership and kitchen management skills.

• Good knowledge of food costing, inventory control, and hygiene standards.

• Ability to work under pressure and manage multiple outlets (if applicable).

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Al Hanif Pte. Ltd.

Job Description

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

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

REQUIREMENTS

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

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

AZD PRIVATE LIMITED

Job Description

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

Position Overview
The Director of Sales & Marketing leads the sales and marketing team in optimising revenue from room sales, catering, events and conference services by attaining sales revenue targets. The individual directs all sales and marketing activities including market research and partnership management.

The Role:

Sales, Marketing and Revenue

• Develop sales and marketing key performance indicators for the department
• Direct development of branding strategies to enhance brand reputation and equity
• Drive revenue management for the sales and marketing department to achieve revenue growth
• Establish annual business plans for the sales and marketing department
• Lead formulation of sales, marketing and public relations strategies
• Lead review of reputation risk exposure across business units to minimise business impact
• Direct resource management for sales and marketing activities to achieve performance targets
• Drive negotiation and management of alliances and partnerships to expand sales and marketing networks
• Establish ethical, legal and regulatory parameters, procedures and guidelines for sales and marketing activities
• Lead market research to identify industry and market trends for sales and marketing opportunities
• Oversee and direct all sales and marketing activities
• Oversee performance management of the sales and marketing department to achieve sales targets
• Establish and upkeep strategic partnerships with external stakeholders
• Foster relationship with internal and external stakeholders for business growth
• Lead collaboration with internal stakeholders to enhance brand image and customer experience
• Develop seasonal campaigns, culinary collaborations, and immersive experiences that drive awareness, loyalty, and profitability
• Maintain up-to-date knowledge of market trends and competitive performance in Singapore and regional luxury hospitality and dining, seeking ongoing opportunities to enhance Capella Singapore's offering
• Monitor current and emerging hospitality trends to ensure Capella Singapore remains competitive and positioned as a market leader

Finance and Economy

• Ensure departmental financial performance meets or exceeds budgeted profit targets
• Participate in monthly P&L reviews and financial reporting
• Provide timely and accurate performance forecasts on a daily, weekly, and monthly basis as required
• Ensure robust financial systems and controls are in place across departments to maximize revenue and control costs
• Review and analyze financial reports, ensuring accurate forecasting and implementing action plans to address any shortfalls
• Conduct monthly profit and loss reviews with direct reports, identifying variances and developing corrective strategies
• Ensure departmental costs, including labor and GOP%, remain aligned with revenue performance. Identify efficiency opportunities without compromising service quality
• Cultivate trusted relationships with suppliers and partners that reflect Capella's standards for quality and sustainability
• Contribute actively to annual budget preparation and CAPEX planning.
• Explore ways to increase departmental profitability through effective resource use, up-selling, and use of technology to drive productivity.

Human Resources and Development

• Provide inspirational leadership aligned with the Capella Pillars, fostering a culture of excellence, innovation, and care
• Support direct reports in achieving performance goals based on Capella competencies
• Ensure effective communication channels are in place, including regular departmental meetings and communication for non-attendees
• Conduct regular performance reviews, goal-setting, and feedback sessions with all direct reports. Ensure job chats and appraisals are consistently executed across departments
• Partner with Human Resources to ensure strong recruitment, onboarding, recognition, and retention strategies that support performance culture
• Work with the Learning and Development team to ensure a structured training program is in place, covering induction, cross-training, and management development
• Participate in, lead, and support hotel-wide training initiatives and development programs. Including supporting taskforce in new opening Capella & Patina Hotels.
• Identify high-potential team members for succession and career growth, creating development plans in collaboration with HR and department leaders
• Be fully conversant with the Capella Singapore Employee Handbook, and ensure best practices and strong employee relations are maintained at all times

Talent Profile:

1. Bachelor's degree in relevant field
2. Prior experience leading Sales & Marketing functions as Director of Sales & Marketing in a luxury hotel environment, with demonstrated success managing luxury leisure, HNW, and premium corporate market segments.
3. Prior international experience with strong exposure to luxury markets
4. People developer with strong interest in building a high performing team

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

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

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

YANG ZHENG SERVICES PTE. LTD.

Job Description

Cleaning company hiring full-time cleaning services manager.

We handle all kinds of cleaning projects ranging from commercial/residential/private projects.

Job Scope:

Manage our company's project operations around Singapore.

Assist Sales Team in closing sales leads and commencement of project.

Able to handle ground operation team and needs.

Attend meetings to understand and meet client's requirements.

Review work site to ensure cleaning standards are met.

Procurement of Cleaning supplies and machinery

Manage recruitment for cleaners.

Schedule daily attendance roster.

Performance based (KPI Target)

Ensure proper documentation & reporting

Able to travel around Singapore to manage different project sites.

Bonus and incentives awarded for good performance and KPI.

Company vehicle will be provided for travelling to different locations if handling many projects.
Higher transport allowance can be provided if using own vehicle.

Be part of our growing team!

Requirements:

1.Min Diploma or professional qualification with at least 2-3 years of relevant working experience in the cleaning industry.

2. Proficient in email and microsoft office skills.

3. Advantage to have Class 3/3A License (Company vehicle provided)

4.Able to work under pressure and solve client's complaints/requirements professionally.

5.Excellent leadership skills with good initiatives, able to analyses and work positively.

6.Strong interpersonal and communication skills, presentation skills, able to read and write English.

7. Self-motivated and able to manage multiple and complex tasks in a fast-paced environment.

Be part of our growing team! Interested parties, please contact us for more information. Thank you.

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

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

Reporting to the Executive Housekeeper, your job responsibilities include, but not limited to:-

Duties & Responsibilities

• Liaise with Maintenance Department for carrying out of maintenance projects.
• Liaise closely with Front Office for group and VIP arrivals.
• Liaise with Food & Beverage Department for internal and outside catering function.
• Liaise with contractors on schedules for cleaning pest control and gardening etc.
• Prepare the duty roster and plan assignment for both in house and contract workers.
• Carry out daily briefing for the Housekeeping Attendants.
• Inspect guestrooms, corridor pantries, staircases, function rooms, public areas and staff lockers.
• Handle guests’ complaints to the best of her/his ability. Report on the guests’ feedbacks to Executive Housekeeper.
• Control stocks for minibar, carpet/fabric/linen, liaise with suppliers for purchases.
• Assist the Executive Housekeeper to prepare the expenses budget for Housekeeping Department.

Requirements:

• Minimum a Diploma level qualification or equivalent.
• Minimum 2 years experience in similar capacity.
• Able to work independently and as a team.
• Able to start within short notice.

Meating Place

Job Description

We’re looking for a Junior Sous/Sous Chef who knows that great food isn’t just about technique—it’s about heart, hustle, and the relentless pursuit of getting it right. If you thrive in the heat of the kitchen, lead by example, and understand that discipline is the foundation of creativity, we want you on our team.

What You’ll Do

- Work side by side with the Head Chef to keep the kitchen running like a well-oiled machine.

- Keep food quality tight, service smooth, and standards uncompromising.

- Manage inventory and costs without cutting corners.

- Communicate with FOH like professionals—because a great meal is a team effort.

- Keep the space organized, efficient, and ready for service everyday.

What We Expect

- Leadership—someone who takes charge, solves problems, and commands respect.

- Precision and consistency—every dish, every time.

- Real kitchen instincts—you know when to push and when to step back.

- An understanding of food safety that goes beyond just passing a checklist.

- A commitment to the craft, not just a paycheck.

What You’ll Get

- Competitive Salary – No games, no hidden numbers.

- Perks – Staff meals, career growth, and a team that actually gives a damn.

- Respect – If you show up, put in the work, and do things right, you’ll go far.

This isn’t a job for the faint-hearted. It’s for someone who loves the rush, the discipline, and the satisfaction of a perfectly executed service. If that’s you, let’s talk.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Job Description & Requirements

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

COVER PROJECTS PTE. LTD.

Cover Projects Pte Ltd provides bespoke and turnkey solutions which can range from consultancy, design planning all the way to hospitality and food and beverage management concepts. We are a team which fuses design thinking with space and community management.

Job Description

Job Description & Requirements

Reports to:

Cluster Operations Manager

Position Summary:

The Duty Manager is responsible for the seamless and profitable operation of the service apartments during their assigned shifts. Acting as the primary point of contact, this role ensures the highest standards of guest service, health and safety, and security are maintained. The Duty Manager leads by example, coordinating all departments, resolving issues with professionalism, and taking a proactive approach to maximising revenue opportunities.

Key Responsibilities

1. Guest Experience & Relations

• Serve as the on-site representative for all guest inquiries, feedback, and service recovery, ensuring a personalised and exceptional experience.

• Ensure prompt, empathetic, and professional resolution of any guest issues.

• Proactively monitor guest satisfaction levels and implement measures to enhance service delivery.

2. Revenue Management & Upselling

• Possess a thorough understanding of room rates, packages, and structures as set by the Resident Manager.

• Actively promote and upsell apartment upgrades and additional services to maximise revenue.

• Manage and control daily late check-out requests in line with policy to optimise apartment availability and profitability.

3. Operational Oversight

• Supervise the front office, housekeeping, and maintenance teams during the shift to ensure seamless operations.

• Ensure all Standard Operating Procedures (SOPs) are strictly followed for check-in/out, room readiness, and security protocols.

• Conduct daily briefings and comprehensive handovers to ensure continuity and effective communication across all shifts.

4. Safety, Security & Compliance

• Act as the designated lead for the Fire Evacuation Policy, participating in and supporting the two mandatory annual drills: one for internal employees and a second with tenant participation.

• Conduct regular and random checks of the entire property to ensure all areas are secure, safe, and well-maintained.

• Respond to all emergencies and incidents with calm and clarity, executing established procedures.

• In the event of a tenant incident, lead the preliminary investigation in coordination with Security personnel, ensuring a thorough and discreet process, and submit a detailed incident report to management.

5. Team Leadership

• Guide, support, and motivate team members to deliver consistent, high-quality service.

• Address performance gaps promptly and provide constructive feedback; escalate HR matters to the DOO as needed.

• Foster a collaborative, accountable, and positive work culture.

6. Administrative Duties

• Oversee inventory levels for amenities, keys, and operational supplies.

• Support front office with rate adjustments, guest billing, and revenue protection.

• Prepare detailed shift reports and escalate any operational concerns to the Director of Operations.

• 
  

Person Specification & Requirements

1. Essential Qualifications & Experience:

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

• Minimum of 2–3 years’ experience in a front office or guest services supervisory role, preferably within service apartments or a hotel environment.

• Proven experience in incident management and investigation.

2. Essential Skills & Knowledge:

• Strong leadership, interpersonal, and problem-solving skills.

• Excellent command of both verbal and written English.

• Proficient in property management systems (e.g., Opera, RMS, CloudBeds etc.).

• In-depth knowledge of fire safety procedures and security protocols.

• Commercially aware with a proven ability to understand rate structures and maximise upselling opportunities.

3. Personal Attributes:

• Proactive, vigilant, and demonstrates sound judgement.

• Able to remain calm and effective under pressure.

• Flexible and able to work shifts, including weekends and public holidays.

Mandarin Oriental, Singapore

At Mandarin Oriental, our guiding principles are what define us.

Job Description

Concierge Manager

Mandarin Oriental, Singapore is looking for a Concierge Manager to join our Concierge team.  

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.  

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. 

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay.   

About the job 

Based at the Mandarin Oriental, Singapore within the Concierge Department, the Concierge Manager is responsible for the effective and efficient operation of Concierge which includes Porter and Transportation in accordance with the objectives, performance and quality standards established by the hotel. To plan, organize, and motivate all colleagues to excel in delivering Legendary Quality Experience to all guests. The Concierge/Concierge Manager reports to the Director of Rooms. 

As Concierge Manager, you will be responsible for the following duties:  

• Ensure that Legendary Quality Experience, policies, mission, vision and objectives are followed through 

• Responsible for the efficiency of Concierge Team which includes Porter and Transportation Services 

• Handles guests queries/complaints related to Rooms in a prompt and efficient manner, informing the Hotel Duty Manager when necessary 

• Establish and maintain operation standards.  Initiates new procedures to increase efficiency, productivity and maximum guest comfort and satisfaction 

• Ensure effective manning at all times to maximize productivity and business demands 

• Perform all aspects of personnel and training functions, including hiring, performance appraisals, counselling, coaching, disciplinary action, monitor performance, etc 

• Ensure and maintain a very high standard of personal hygiene, behavior and grooming standards of all colleagues 

• Mainly responsible in upholding LQE and CQE standards within the Concierge Department  

• Responsible for departmental requisitions 

• Plan and administer the duty roster on a weekly basis. Ensuring that casual cost is within budget 

• Knowledge of hotel’s emergency procedure or BCP (Business Continuity Plan) 

• Knowledge of the names and designations of key personnel within the MOHG 

• Interview potential candidates for vacancies in Concierge department and recommend accordingly 

• Appraise colleagues annually within the Section and recommend confirmation/promotions 

• To undertake and promptly discharge any other assignments which may not be specifically mentioned above and may be given from time to time by the Management 

• Maintain complete and readily accessible files and records necessary for effective operations and future references including FLHSS 

• Participate and be actively involved in Les Clefs d’Or activities to ensure good connections and network of information are maintained and enhance 

AsConcierge Manager, we expect from you:  

• Bachelor Degree or Higher National Diploma equivalent in Hospitality/Hotel/Business Management is an advantage 

• Minimum 5 year of experience working in a 5-star hotel environment 

• A minimum of 3 years of Concierge experience in a luxury hotel 

• Strong command of MS Office products, GoConcierge, and Hotsos 

• Must be member of Clefs d’Or 

 Our commitment to you  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.  

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. 

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally. 

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role. 

We’re Fans. Are you? 

Elitez Pte Ltd

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

Job Description

Working Hours: Monday - Friday : 8:30 am to 6:00 pm

Key Responsibilities

Reporting to the Hotel Manager, the successful candidate will:

• Maximize room revenue by managing all distribution channels, rates, and inventory effectively.

• Execute and monitor revenue management strategies to achieve key performance indicators (e.g., RevPAR, RGI).

• Lead the Reservations Team in creating attractive rate offers and packages for the right guests through the right channels.

• Monitor booking trends for transient, group, and tour business and implement pricing and availability controls.

• Collaborate with the Director of Sales and the Sales Team to select the right mix of accounts and maximize revenue opportunities.

• Participate in strategic planning, budgeting, and marketing initiatives to drive hotel performance.

• Analyze data such as length of stay, day-of-week patterns, and room category occupancy, and recommend action plans to management.

• Develop and implement revenue-enhancing campaigns, including promotional offers and electronic direct marketing initiatives.

• Undertake special projects as assigned by the General/Hotel Manager.

• Perform other duties as reasonably assigned in line with the role.

Requirements

• Bachelor’s degree in Business Management, Data Science, Analytics, or a related field.

• Minimum 8–10 years of experience in hospitality, travel, or F&B, preferably with revenue and reservations management expertise.

• Demonstrated success in developing and implementing revenue optimisation strategies.

• Strong analytical skills and ability to make data-driven decisions.

• Commitment to upholding the hotel’s brand and delivering exceptional guest experiences.

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

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

RESTAURANT ZEN PTE. LTD.

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

Job Description

Job Description & Requirements
Pastry Chef de Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Pastry Chef de Parties to join our enthusiastic kitchen team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

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

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role within a quality-driven kitchen, ideally with a focus on pastry production.
• Assist in the daily preparation and service of all pastry items, ensuring consistency, quality, and presentation meet the highest standards.
• Demonstrate a solid foundation in classic pastry techniques with a keen interest in learning and perfecting modern styles.
• Work closely with the Pastry Chef and Sous Chef to contribute creatively to menu development and seasonal offerings.
• Maintain a clean, organized, and efficient workspace in line with food safety and hygiene regulations.
• Display excellent teamwork skills, a proactive attitude, and a strong desire to grow within the role and the wider kitchen team.
• Uphold Brasserie Astoria’s standards of excellence and contribute to a positive, respectful kitchen culture that values professionalism and continuous learning.

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

Employee Benefits Include:

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

If you are an enthusiastic, skilled pastry professional with a commitment to excellence, we invite you to join our kitchen team and help us create extraordinary dining experiences at Brasserie Astoria.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

OCD Hands Pte. Ltd.

Job Description

Responsibilites:

• Assist the Outlet Manager in the operations of outlet
• Drive revenue, maximise profits and minimize costs of the outlet
• Establish good relations with guests, handle all guest requests or enquiries in a prompt, professional and sincere manner
• Ability in handling customers’ feedback and maintaining high service standards
• Responsible in maintaining overall cleanliness of outlet area
• Form robust relations with team members and assist in their development
• Manage staff discipline, appearance and work performance
• Co-lead the team to achieve high quality services delivered to guests at all times.
• Responsible for recruitment, orientation and training of staffs
• Responsible for monthly staff’s schedule planning
• Any other ad-hoc duties as assigned by the company

Requirements:

• Candidate must possess min. Diploma in Food & Beverage or equivalent
• Candidate must possess at least 3 years relevant experience of KTV/Restaurant Service/Retail or equivalent
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends
• Strong customer service and problem solving skills
• Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays
• Proficient in MS Office applications for administrative work

MOH Holdings Pte Ltd

MOH Holdings is the holding company of Singapore's public healthcare institutions, overseeing effective and efficient distribution of resources to deliver value-based healthcare. Our work in the areas of corporate governance of public healthcare assets, programme and funding administration of healthcare schemes as well as planning, designing and construction of public healthcare infrastructures and workforce optimisation underscore our commitment to powering a resilient and future-proof healthcare ecosystem.

Job Description

ORGANISATION / DIVISION INFORMATION

As the holding company of Singapore’s public healthcare institutions, we are always looking for qualified, passionate individuals who are keen to make a valuable contribution to public healthcare. At MOH Holdings, we believe our employees are our greatest asset and we are dedicated in helping them achieve their full potential through professional development and by providing an environment to develop their leadership skills and competencies.

The Healthcare Manpower Division is responsible for managing the recruitment, deployment and welfare of House Officers, Medical Officers, Residents, Dental Officers, Nurses and Allied Health Professionals across Singapore’s public healthcare institutions to meet manpower needs.

Join us and be part of a team - a uniquely MOHH spirit that propels us forward through every circumstance we face.

·       Acting Tomorrow For Today: We work pragmatically with the realities of the present, with a mindset that is geared to the needs of the future.

·       Starting Where You Can: We take a can-do approach to problem-solving, even if it means starting small, because every contribution counts.

·       Leaving No Job Undone: We take pride in seeing things through. Our high standards means it’s not just about getting the job done, but getting it done well.

·       Moving Together as One: Care for all starts within, with us as an organisation. We look out for one another, leaving no on behind as we grow.

SUMMARY OF THE ROLE

The incumbent will support the implementation of healthcare manpower strategies and measures for Singapore's public healthcare sector under the Healthcare Manpower Division.

JOB OVERVIEW

The incumbent will assist in the recruitment and engagement activities for nursing professionals and managing the employment processes for the successful candidates.

JOB RESPONSIBILITIES

1.     Oversee, plan and execute overseas recruitment activities, including:

• Programme/itinerary planning, and preparation of trip budget and approval

• Liaise with healthcare clusters, institutions and recruitment agencies

• Logistics arrangement

• Management of event and candidates

• Process/follow-up on successful applications such as issuance of employment contracts, registration with professional body, and application of work passes, etc.

• Prepare post-trip report

2.     Manage and execute the onboarding processes for successful candidates, including:

• Liaise with clusters, institutions and recruitment agencies on onboarding schedule

• Liaise with accommodation team on the provision of accommodation to successful candidate

• Plan and execute onboarding activities, such as arranging for pre-employment medical examination, issuance of insurance policy, orientation programme, and issuance of professional body licenses and work passes, etc

3.     Manage in-service nursing professionals, including:

• Review performance of nursing professionals, including collating and analysing of data, and preparation of performance reports

• Counselling to nursing professionals

• Handle enquiries of nursing professionals

• Administer renewal of practicing licenses

• Administer exit processes

4.     Administer programme funding, including:

• Prepare claims reports

• Prepare of billing instructions to clusters and institutions

• Process invoice payments to stakeholders

5.     Other administrative and operational matters

• Review recruitment activities

• Draft reports, papers and business emails

• Draft departmental SOPs and policies

• Other ad-hoc duties as assigned by Reporting Officer, e.g. recruitment activities for scholars

JOB REQUIREMENTS

Education Requirement(s):

Degree in Business or other relevant fields such as Arts and Social Sciences preferred.

Other requirements / qualities:

• Disciplined; able to meet project timeline

• Responsible; able to take ownership of tasks assigned

• Collaborative; able to work well with team members, other divisions, clusters & institution representatives, etc

• Detail-oriented; able to manage, plan and execute programmes, strategies, etc

• Presentation skills: able to engage the participants

• Written skills: able to collate and analyse data for drafting departmental reports

• Possess data analysis or advanced excel skills

• The role requires international travel as part of recruitment, engagement, and partnership efforts.

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

1) Assist the Executive Housekeeper in overseeing the general operation, cleanliness and maintenance of all areas under the Housekeeping Department.
2)Take charge of the department in the absence of the Executive Housekeeper.

2.1 Assign duties and shifts to staff and supervise their works to ensure compliance with the policies and procedures established by the hotel.

2.2 Maintain constant checks of service standards to assure continuing expected standards of the Hotel’s service and quality.
Daily check on the quality of cleaning in guestrooms with particular attention to suites and VIP rooms.

2.3  Supervise all the staff in their works and resolve any problems encountered expeditiously.

2.4  Ensure the highest standards of cleanliness and maintenance in all areas under the Housekeeping Department.

2.4 Ensure that all works are carried out according to the department’s procedures and policies.

2.5 Ensure that all staff comply with the rules, regulations and policies established by the Hotel.

2.6 Train. Motivate and evaluate staff in the department.

2.7 Daily review of the reports of Senior / Assistant housekeeper (s), Housekeeping Supervisor (s) and Head Houseman.

2.8 Supervise and prepare the issue of Engineering Works Request and maintain a follow-up file to ensure that all Engineering Works Request are completed.

2.9 Ensure the immediate attention to requests from guests. Conduct the monthly stock counts of inventories and submit reports to the Executive Housekeeper.
2.10 Issue parcel pass whenever necessary.

2.11 Handle any guest complaints, missing items or damages and report to theExecutive Housekeeper
immediately. In her absence, investigate accordingly.

2.12  Assist the Executive Housekeeper in planning and adjusting duty rosters.

2.13  Maintain close working relationships between the Housekeeping Department and the other departments, especially Front Office, Food & Beverage and Engineering Department.

2.14 Be fully familiar with the emergency procedures, rules and regulations and policies as established by the hotel.
Inform the Executive Housekeeper daily and adequately of any and new development pertaining to daily hotel operation. Make recommendations to order and requisitions involving replacement and change of room equipment
2.15  Prepare and revise when necessary the cleaning schedules for all public areas.
2.16    Promote good communication with all staff and conduct scheduled meetings in the absence of the Executive Housekeeper.

2.17    Carry out any instructions or assignments from the Executive Housekeeper efficiently and completely      2.18     Perform other duties as directed.

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

1) The Assistant Housekeeper assists in the managing and directing of the day to day operations of all Housekeeping and Laundry functions. Provides support to the Executive Housekeeper in all areas of Housekeeping operation, such as staff training, coaching and counseling and consistently inspects and enforces to the Furama Philosophy and Core Values. Participate in and enforces quality assurance for Housekeeping Department and department cost control measures.

1.1  Supervises and coordinates the functions of Housekeeping personnel such as cleaning and maintaining hotel premises, and storing and issuing of hotel linens and uniforms.

1.2 Checks all control records, responsible for the updating records of staff’s leaves etc., with the approval of the Housekeeper.

1.3 Makes daily inspection of all public areas and liaises with the cleaning contractor supervisor.

1.4 Conduct frequent spot checks of rooms and corridors so as to maintain high standard of cleanliness.

1.5 Inspects all rooms blocked for VIPs, endorses all VIP occupied rooms are properly cleaned and maintained.

1.6 Assists the preparation of daily floor assignments of Room Attendants and fixes the duty rosters.

1.7 Trains all Housekeeping Executives/Room Attendants/Linen Attendants/ Housekeeping Attendants periodically for improvement of Housekeeping operations.

1.8 Supervises the general inventory taking of all housekeeping materials, linen and equipment.

1.9 Preparation of cleaning technique and organizing crash programmed.

1.10 Responsible and keeping records of guests’ “Lost & Found” items. Types out monthly reports accordingly.

1.11 Work in close coordination with the Housekeeper in recruitment, orientation and annual appraisal of staff.

1.12 Inspect service areas, working equipment and materials and ensures that they are properly maintained and kept up to the standards.

1.13 Review and check the daily reports prepared by the Housekeeping Executives and Housekeeping Supervisors.

1.14  Blocks floors for spring cleaning repair works or fumigation etc., whenever necessary during low occupancy month.

1.15  Reports out of order rooms that need immediate attention and follow up with work orders.

1.1 6 Spot checks at random on work order written by Housekeeping Executives and Housekeeping Supervisors and attended by Engineering Department.

1.17  Deals patiently and pleasantly with guests’ complaint and investigate the case.

1.18   To ensure that staff are properly disciplined and well attired. Coordinates with other departments such as Front Office, Engineering and Laundry etc.

Oak & Ember Pte Ltd

Job Description

SUMMARY:

We’re looking for a motivated Assistant Restaurant Manager to join our growing team. In this role, you’ll play a vital part in ensuring smooth daily operations, delivering excellent guest experiences, and leading a team that shares your passion for great service. This position is ideal for someone with strong leadership, communication, and organizational skills who thrives in a fast-paced, people-focused environment.

KEY RESPONSIBILITIES:

Operations & Service Management

-      Address guest complaints and feedback promptly during service

-      Handle general enquiries and in-house delivery orders efficiently

-      Assist in event planning, coordination, and set-up when required

-      Ensure restaurant cleanliness, hygiene, and safety standards are consistently met

-      Plan and prepare each shift to deliver excellent guest service and operational efficiency

-      Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow

-      Operate and cover all Front-of-House stations, including hands-on service when required

-      Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Team Leadership & Training

-     Supervise on-duty staff to maintain service excellence and compliance with SOPs

-     Foster a positive and productive work environment to uphold service standards

-     Train, coach, and support new team members according to their learning pace to ensure they meet service and quality standards

-     Review sales and team performance, implementing continuous improvement plans to drive sales growth and enhance service quality

Inventory & Financial Management

-     Manage ordering processes and maintain sufficient stock levels for restaurant operations

-     Report operational matters, including maintenance and equipment issues to management

-     Oversee supplier invoice filing and ensure accurate cash handling at every end-of-day reconciliation

Compliance & Administration

-     Uphold brand standards to deliver a consistent, high-quality guest experience

-     Ensure full adherence to company policies, SOPs, and all regulatory requirements

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

-     At least 2–4 years of supervisory experience in F&B, preferably in a restaurant setting

-     Ability to adapt in a fast-paced environment, balancing service with operational needs

-     Strong leadership and people management skills with a hands-on attitude

-     Able to multitask and perform under pressure in a fast-paced, high-volume environment

- Able to work flexible shifts, including weekends and public holidays

Oak & Ember Pte Ltd

Job Description

SUMMARY:

The Restaurant Manager is responsible for leading daily operations ensuring exceptional guest experiences, refined service standards, and seamless execution. The ideal candidate is service-driven, detail-oriented, and capable of cultivating a sophisticated dining atmosphere while driving team performance and profitability.

KEY RESPONSIBILITIES:

Service & Operations

-           Ensure compliance with health, safety, and licensing regulation

-           Engage with guests, handle feedback gracefully, and resolve service issues promptly

-           Deliver consistently exceptional fine dining and bar experiences aligned with brand standards

-           Oversee daily restaurant operations and coordinate closely with all department to ensure smooth service execution

-            Create and maintain SOPs, recipes, costing sheets, and visual training guides to ensure quality control and consistency

Team Leadership

-     Manage staff scheduling, performance reviews, KPIs, and on-the-job training

-     Conduct regular training on service etiquette, wine knowledge, cocktail presentation, and guest engagement

-     Recruit, train, and lead by example during service periods to foster a professional, motivated, and guest-focused service culture

Beverage & Bar Management

-     Monitor beverage inventory, wastage and cost control

-     Ensure proper handling, storage, and service of wines and premium beverages

-     Oversee bar daily operations and work with wine lists, cocktail menus, and upselling strategies

-     Source and manage suppliers, including price negotiation, invoice tracking, and ensuring consistent availability of products and equipment

-     Develop, manage, and continuously refine the beverage programme, including seasonal offerings and monthly specials, to enhance guest experience and drive sales revenue

Marketing & Engagement

-     Drive revenue through upselling, service enhancements, and guest retention strategies

-     Support promotions & campaigns (e.g. weekday dinner traffic, family packages, special events)

-     Partner with management to develop ideas for seasonal menus, specials, and community events

Financial & Performance Management

-     Control labour costs, operating expenses, and inventory within budget targets

-     Prepare reports for management on service quality, staffing, and financial performance including sales performance, guest feedback, and operational KPIs

-     Manage payroll records, attendance, and administrative duties accurately

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

• At least 3–5 years of F&B management experience, preferably in a restaurant setting
• Ability to adapt in a fast-paced environment balancing service with operational needs
• Solid understanding of restaurant operations, inventory, and cost control
• Passion for hospitality and creating memorable dining experiences
• Strong leadership, communication and people management skills
• Willingness to work evenings, weekends, and public holidays