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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.

Raffles Hotel Singapore

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

Job Description

The Bar Manager is the “face” and ambassador of the bar, leading the venue personality and soul. The Bar Manager is responsible in supervising the overall operation and service standards of the outlet to meet and exceed guest’s experience expectations and achieves all set financial targets.

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

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

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

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

• Consistently adheres to timelines of deliverables.

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

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

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

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

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

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

• Controls requisitioning, storage and careful use of all operating equipment and supplies.

• Revises and updates the outlet SOP annually.

• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

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

• Handles guest complaints and comments competently and swiftly.

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

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

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

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

Management and Leadership of Outlet

• Is a mentor and role model.

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

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

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

• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.

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

• Uses the performance review process to identify and develops talent for growth.

• Manages performance issues by using varied coaching styles.

• Displays cultural affinity and shows empathy to all team members.

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

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

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

• Performs colleague appraisals and executes disciplinary actions if required.

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

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

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

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

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

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

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

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

• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.

• Works closely with the Head Bartender to provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.

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

• Submits regular restaurant revenue and expense forecasts.

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

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

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

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

• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

• Guides the departmental orientation for new hires.

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

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

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

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

Other Responsibilities

• Performs any other duties that may be assigned by the hotel.

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

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

• Ensures NEA rules and regulations are met and maintained.  

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

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

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

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

• LQA and Forbes standards compliant aligned with hotel’s goals.

Candidate Profile

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.

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

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

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

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

• Involvement in reservations and understanding of Revenue Management processes.

• “50 Best Bars” experience preferred.

• Thrives in large scale operation and high volume operation.

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

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

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

• Good presentation and influencing skills.

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

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

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

• Self-motivated and energetic.

• Flexible and adaptable.

• Commitment to professional and brand values.

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

• Innovates and sets trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

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

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

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

• Ability to work flexible hours/shift, including weekends and public holidays.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Manager supports the Restaurant Manager in overseeing daily operations, ensuring service excellence, staff performance, and compliance with company standards. This role helps manage both front-of-house and back-of-house coordination to ensure smooth business operations.

Responsibilities

• Lead daily restaurant operations in collaboration with the Restaurant Manager to drive service excellence and operational efficiency
• Supervise service staff by monitoring performance and enforcing high standards of customer service to enhance guest satisfaction
• Develop and support staff scheduling and deployment plans to optimize workforce productivity and coverage
• Manage customer feedback by resolving service issues promptly and professionally to maintain positive guest experiences
• Enforce compliance with company SOPs, hygiene protocols, and safety standards to uphold operational integrity
• Assist with inventory control and ordering processes to maintain stock levels and support cost management objectives
• Monitor cash handling procedures, POS operations, and daily sales reports to ensure financial accuracy and accountability
• Train, coach, and motivate staff to sustain consistent service quality and foster a collaborative team environment
• Coordinate closely with kitchen and service teams to ensure seamless front-of-house and back-of-house operations
• Assume full operational responsibility in the absence of the Restaurant Manager to maintain business continuity

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

Private Advertiser

Job Description

The role is responsible for supporting the Head of Event Management in overseeing the end-to-end execution of event projects across various segments. This includes overseeing project planning, budgeting, team coordination, and client servicing to ensure seamless delivery. Additionally, the role drives continuous improvement in project processes and cost control, serving as the central liaison between clients and internal stakeholders.

Project Leadership & Execution

• Lead end-to-end management of multiple event projects simultaneously-across corporate, lifestyle, or community segments.

• Oversee project timelines, budgets, resources, and deliverables to ensure successful execution of each event.

• Working closely with Sales, translating contracted scope into project plans and delegate tasks to internal teams accordingly.

Team & Stakeholder Management

• Assist in managing, mentoring and developing a team of project executives/coordinators, freelancers, and vendors.

• Coordinate closely with creative, production, logistics, and operations teams to align project goals.

• Act as the key point of contact for clients, ensuring clear communication and exceptional service delivery.

Budgeting & Cost Control

• Support the management of event budgets in line with contracted terms, monitoring expenditures and ensuring cost efficiency.

• Identify opportunities for cost savings and negotiate with vendors for competitive pricing.

Process & Quality Management

• Support the implementation and refinement of project management processes, tools, and templates to improve efficiency and scalability.

• Ensure quality control across all project elements - client servicing, vendor coordination, creative output, and on-site execution.

Risk & Contingency Planning

• Assist in identifying potential risks across projects and support the development of contingency plans.

• Ensure all events comply with safety, licensing, and insurance requirements.

Requirements

• Bachelor's degree in Events Management, Business, Marketing, or a related field.

• 5-8 years of project/event management experience, with at least 2 years in a leadership role.

• Proven track record in managing small to large-scale events from start to finish, good to have both B2B and B2C events experience.

• Strong organizational, multitasking, and problem-solving skills.

• Excellent communication, leadership, and client-facing abilities.

• Proficient in project management tools (e.g., Jira).

• Hands-on and flexible mindset suited to a dynamic environment.

ONE FRAGRANCE HOLDINGS PTE. LTD.

Job Description

Job Title: Bubble Tea Manager (Full-Time)
Location: Yishun
Schedule: 4-Day Work Week, 10:00 AM - 10:30 PM | Flexible scheduling available

About Us:

Join a beloved and long-established bubble tea brand, bringing authentic Taiwanese flavors and a vibrant tea culture to our community. We are passionate about crafting high-quality beverages and creating memorable experiences for every customer.

The Opportunity:

We are seeking energetic and customer-focused Baristas to join our dynamic team. In this role, you will be at the heart of our operations, mastering the art of bubble tea preparation while ensuring exceptional service that keeps our guests returning. Full training is provided, offering a fantastic entry point into the food and beverage industry.

Key Responsibilities:

• Prepare a wide variety of high-quality bubble teas, fruit teas, and other specialty beverages with precision and consistency.

• Deliver friendly, efficient, and knowledgeable customer service at the counter and drive-thru (if applicable).

• Operate cash registers and handle transactions accurately.

• Maintain impeccable cleanliness and sanitation standards for all equipment and work areas.

• Follow detailed recipes and procedures to ensure product quality and safety.

• Contribute to a positive, fast-paced, and collaborative team environment.

• Assist with inventory stocking and store presentation.

What We're Looking For (Qualifications):

• A positive attitude and a genuine passion for customer service.

• Ability to thrive in a fast-paced environment and work effectively as part of a team.

• Strong attention to detail and a commitment to quality.

• Excellent communication and interpersonal skills.

• Willingness to learn and adhere to all food safety and operational standards.

• Previous experience in a bubble tea shop, café, or quick-service restaurant is a strong asset.

What We Offer:

• Comprehensive Training: No prior bubble tea experience? No problem. We provide full, paid training.

• Attractive Compensation & Benefits: Competitive hourly wage, performance-based bonuses, and an annual 13th-month bonus.

• Industry-Leading Schedule: Enjoy a better work-life balance with our 4-day work week (average 40-45 hours).

• Growth Opportunities: Be part of a growing, established brand with potential for career development.

• Energetic & Fun Culture: Work in a lively atmosphere with a supportive team.

Ready to Brew a Great Career With Us?

Apply today by submitting your resume to us at nancygohtl@yahoo.com and a brief note about why you'd be a great fit for our team!

YOCHI ASIA PTE. LTD.

Job Description

The Yo-Chi Assistant Venue Leader is responsible for creating great customer experiences by supporting the Venue Leader in running a seamless venue operation. This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and financial accountability to achieve commercial results.

Roles and Responsibilities

• Ensure every team member is committed to delivering great customer service

• Always maintain a clean and tidy venue, ensuring team members are aware of their roles and tasks

• Address any customer concerns or issues with professionalism and care and address any escalated matters

• Ensure all food products are prepared to adhere to the respective operational procedures

• Manage all food inventory to maximise sales and profitability

• Ensure all team members adhere to all Yo-Chi policies and procedures

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge and service skills

• Lead by example, demonstrating the standards of care and customer service that are expected of the team

YOCHI ASIA PTE. LTD.

Job Description

Job Scope

The Yo-Chi Venue Leader is responsible for creating great customer experiences by running a seamless venue operation.This includes leading a strong customer service focus, driving quality standards, people management, maintaining a safe working environment, and full accountability to achieve commercial results.

Roles and Responsibilities

• Model ideal customer service standards and ensures every team member is committed to doing the same

• Deliver serviced-based training and coaching for Team Members and other venue leaders as required

• Manage all food inventory to maximise sales and profitability

• Drive a high level of product knowledge among the team through training

• Manage and lead all team members through the entire employment lifecycle

• Recruit and onboard new team members as required

• Record and act upon any identified hazards in the venue

• Provide feedback and ongoing coaching of the team to build on product quality, knowledge, and service skills

• Implement performance management plans with underperforming team members as required

• Work with the operations team on venue business planning, including local marketing and Communi-Chi

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).

• Portfolio: Orchard Rendezvous Hotel, Rendezvous Hotel Singapore, Vibe Hotel SIngapore Orchard and Quincy Hotel.
• Promote the property through networking, cold calling, site inspections and presentations
• Manage bookings for individual and group businesses
• Implement sales strategies to achieve revenue targets and profitability
• Respond promptly to all telephone and walk-in enquiries about events and catering space
• Conduct tours of the property with event planners and potential guests/customers
• Update the operations of the property, market trends and competition
• Hunt for new sales leads

• Bachelor's degree / Diploma in Hospitality Management or related field
• 0-4 years of catering sales and event management experience
• Ability to manage and support catering accounts and events
• Strong negotiation and communication skills
• Knowledge of hospitality CRM and catering systems
• Assist in preparing proposals, contracts, and event orders
• Good organizational and time management skills
• Ability to build and maintain client relationships
• Event coordination and on-site support

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $7,000 (Negotiable)
Working Address: River Valley
Working hours: 44 hours (Might be required to work on event activations during the weekends)

Client Overview:

Pioneers of Omakase dining concept in Singapore, which is pivotal for serving ingredients as fresh as possible. customers can expect authentic dishes using specially procured ingredients prepared with care and love for the natural richness of Japan.

Responsibilities and Duties:

• Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned.

• Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively.

• The RGM will work with your team to develop strategies that reduce costs and increase sales within the company.

• Ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management.

• Being a people-driven organization, this includes the deployment, development and performance management of employees.

• Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.

• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.

• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.

• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas.

• Ensure compliance with operational standards, Management directives, local laws and ordinances.

• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.

• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness and proper uniforms

• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.

• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
  Investigate and resolve feedback or complaints concerning food quality and service.

• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.

• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.

• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals.

• Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

Basic Requirements:

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
  Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.

• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
  Knowledge of computers (MS Word, Excel).

• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.

• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

Other Requirements:

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.

• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.

• Polite & respectful with great interpersonal skills.

• Ability to motivate employees to work as a team.

• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

• Must possess good communication skills for dealing with diverse staff.

• Able to multi-task with high threshold for new tasks and responsibilities.

• Able to meet timelines and datelines.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

• Run, manage and coordinate all sections of Kitchen and the kitchen staff.

• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Maintain order and discipline in the kitchen during working hours.

• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

• Ensure sufficient stocks in storage and order for replenishment.

• Minimise food wastage.

• Perform other job related tasks as and when assigned.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Comply at all times with the Staff Code of Conduct.

• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Possess 2-3 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Peach Garden Pte Ltd

Peach Garden is a notable household name that is synonymous with authentic Chinese cuisine served in a warm and welcoming environment. Its dedication to creating the finest quality has earned the restaurant numerous dining accolades from renowned magazines such as the Singapore Tatler and Wine & Dine.

Job Description

• Oversee and manage day-to-day operations in restaurant
• Ensure the restaurant is run in an efficient manner, and excellent service and quality food are offered at all times
• Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
• Keep the management updated on any issues, complaints and customers feedback
• Manage restaurant inventory levels
• Manage restaurant environment, regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
• Stand-in and cover duties of any area requiring support
• Manage staff roster to ensure good and sufficient allocation of manpower for service
• Manage and train staff
• Work closely with management to improve productivity and profitability of restaurants
• Assist with special projects
• Perform any other job tasks assigned by the management

Requirements:

• Minimum 3-5 years experience as Senior/ Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task
• Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Suitable candidates will be offered attractive salary package, bonus and other incentives. Candidates with more experience may be considered for the role of Senior Restaurant Manager.

We regret only shortlisted applicants will be notified.

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

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

Ivan Lim | EA Personnel No.: R1109856

FENG YUAN RESTAURANT PTE. LTD.

Job Description

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

Accor Asia Corporate Offices

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

Job Description

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Junior Sous Chef supports the Chef and Sous Chef in overseeing daily culinary operations, ensuring consistent food quality, cost control, and compliance with safety and hygiene standards. This role supervises and develops kitchen team members while maintaining operational efficiency and delivering exceptional guest satisfaction. 

Culinary Operations & Support  

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.  

• Support menu planning initiatives and ensure proper implementation of recipes and standards.  

• Ensure consistency in food quality, taste, and presentation across all service periods.  

Team Supervision & Development  

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.  

• Monitor the progress and development of cooks and provide guidance where necessary.  

• Foster teamwork and promote a positive and professional kitchen environment.  

Food Cost & Inventory Control  

• Support inventory management and stock control processes to minimise wastage.  

• Assist in monitoring food costs and ensuring efficient utilisation of resources.  

Food Safety, Hygiene & Compliance  

• Ensure compliance with hygiene, HACCP, and workplace safety standards.  

• Enforce kitchen operating procedures and sanitation guidelines.  

• Maintain a safe, clean, and organised kitchen environment at all times.  

Guest Satisfaction & Service Excellence  

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Requirements 

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification. 

• Minimum 4 years of relevant culinary experience in a hotel environment. 

• Good interpersonal, communication, and supervisory skills. 

• Knowledge of HACCP (Hazard Analysis and Critical Control Points). 

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Sous Chef is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams, drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations. 

Key Responsibilities 

Culinary Operations & Leadership  

• Oversee daily culinary operations within assigned kitchen.  

• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.  

• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.  

• Maintain consistency in food quality, portion control, and presentation standards.  

Cost Control & Menu Development  

• Plan and implement food cost control initiatives to improve profitability and minimize wastage.  

• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.  

• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.  

Compliance & Quality Assurance  

• Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.  

• Conduct regular checks to uphold food safety, cleanliness, and operational standards.  

• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.  

Team Development & Performance  

• Assist in the training, coaching, and development of culinary team members.  

• Foster a high-performance culture focused on teamwork, accountability, and service excellence.  

• Support succession planning and manpower development initiatives. 

Requirements  

• Certificate in Culinary Skills / GCE ‘O’ Level or equivalent. 

• Minimum 5 years of experience in high-volume kitchen operations. 

• Strong knowledge of HACCP and food safety standards. 

• Proficient in Microsoft Office applications. 

• Good interpersonal, communication, and supervisory skills.  

Private Advertiser

Job Description

1.  Operational Management

• Assist with daily restaurant operations, including opening and closing procedures

• Monitor cleanliness, food safety, and hygiene standard

• Oversee inventory, stock replenishment, and supply management

• Coordinate staff scheduling to ensure proper coverage

2.  Team Management & Staff Development

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

• Assist in training new employees on company policies, customer service, and operational procedures

• Support performance evaluations and provide constructive feedback

3.  Customer Service

• Ensure a high-quality customer service and resolve customer complaints professionally

• Maintain a welcoming, clean, and organized dining environment

• Monitor customer feedback and implement improvements

4.  Financial Management Support

• Assist in tracking sales, expenses, and budgeting

• Support efforts to increase revenue through promotions and upselling strategies

• Maintain records and reports for management review

5.  Reporting & Communication

• Report operational issues and staff performance to the HOD

• Maintain clear communication with all team members to ensure smooth operations

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

Our client is a local firm in Singapore.

Location: West Region

Key Responsibilities

Event Operations & Coordination

• Support the spatial experience lead and programming lead in the planning and coordinating of the event operations with the various side activities programme owners held in external venue

• Establish and implement efficient workflow processes to ensure effective preparation to the lead up of the events

• Plan, coordinate and work closely with the appointed event organiser and venue partner for all event logistics related matters

• Focus on ground operations coordination, ensuring seamless execution of all event elements

Virtual Experience & Stakeholder Coordination

• Manage the virtual experience including platform selection, setup, and maintenance

• Collaborate with internal ATxPO (Programme) & Show Ops Experience teams to ensure up-to-date information for the virtual experience track

• Work with the ATxPO (systems) in the UX interface on ensuring that the information are up to date for the virtual platform and reporting

• Work closely with events management company and virtual systems vendor

• Participate in external and internal project management activities and work-in-progress meetings

• Liaise closely with internal government stakeholders and external industry partners

• Manage and work on event-related administrative duties & documentation

• Offer operational support for other INTL and ATxPO division wide programs and activities

Requirements

• Degree holder

• Preferably 4 years of experience in understanding events management operations for exclusive APAC industry and ministerial event programs (i.e.: Conference) of up to 1000+ attendees

• Resourceful and meticulous and able to multi-task

• Excellent project management abilities to work across various functional workstreams, timeline, and logistics simultaneously, ensuring no details is overlooked

• Strong ground operations management skills to handle on-site challenges

• Familiar with best practices in online engagement, streaming technologies and digital engagement tools

• Good interpersonal and communication skills

• Independent, with ability to work well under pressure and meet deadlines

• Proficiency in Microsoft Office Suite (PowerPoint, Excel and Word)

• Familiarity with public sector processes and stakeholder management is a bonus

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

Under the revised Employment Agencies Licence Condition 5(b), employment agencies (EAs) are required to collect the personal data (e.g. NRIC, FIN) of applicants referred to employers for permanent or contract job positions of at least 6 months with a fixed monthly salary of $3,300 and above. PDPA requirements on collection, use and disclosure of personal data are not applicable to EAs that are collecting such information, as it is a regulatory requirement.

We regret to inform you that only shortlisted applicants would be notified

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

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

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Senior Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

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

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

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

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

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

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

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

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

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage.

PANAME PTE. LTD.

Brasserie Gavroche is a typical French Brasserie located in Tanjong Pagar area.

Job Description

French brasserie restaurant since 2011, looking for Sous Chef Jr to lead kitchen team and maintain food quality and food standard.

As Sous Chef Jr, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef Jr, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

WILD CHEESE PTE. LTD.

Job Description

We are looking for an experienced food service manager to join our team. The food service manager’s responsibilities will include ensuring that all meals are properly portioned and presented and resolving customer complaints. You should also be able to expedite service during busy periods by assisting in serving customers and processing payments.

To be successful as a food service manager, you should be detail-oriented and knowledgeable about food health and safety regulations. Ultimately, an exceptional food service manager should be able to multitask as well as demonstrate excellent leadership, problem-solving, and customer service skills.

• Recruiting, training, and managing food service employees.
• Scheduling employee work hours to ensure that all shifts are adequately covered.
• Completing payroll and maintaining employment records.
• Ensuring that customers are served quality food in a timely manner.
• Regularly inspecting all work areas to ensure compliance with food health and safety regulations.
• Taking inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.
• Accurately tallying all cash and charge slips.
• Reviewing sales records to determine which menu items are most profitable.
• Arranging cleaning and maintenance services including trash removal, pest control, deep cleaning, and equipment maintenance, as needed.
• Switching off all lights and enabling the alarm system at the close of business.

• Proven experience working in the food service industry.
• Sound knowledge of labor laws as well as food health and safety regulations.
• Excellent organizational and problem-solving skills.
• Outstanding leadership and management skills.
• Exceptional communication and customer service skills.
• Attention to detail.
• The ability to stand for extended periods.

21 HOSPITALITY AND CONSULTANCY PTE. LTD.

Job Description

As the Guest Relations Manager of the Company, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

1. Provide upscale guest service experiences for all guests throughout their stay.

2. Ensure guests are properly greeted upon their arrival.

3. Actively listen to and resolve guest complaints.

4. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns.

5. Be familiar with menu items, promotions, and service procedures.

6. Respond to guest inquiries and requests in a timely, friendly, and efficient manner.

7. Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.

8. Ensure the best level of service and attentiveness is consistently given to every guest.

9. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

10. Monitor restaurant activity to determine seating and dining flow.

11. Develop and implement service-related training programs.

12. Perform miscellaneous job-related duties as assigned.

Work Location: 83 Neil Road, Singapore

KILLINEY 88 PTE. LTD.

Job Description

Mama Shelter is more than a hotel — it’s a vibrant place to live, eat, work, and play. We are looking for an energetic and people‑focused Guest Service Manager (Duty Manager) to lead hotel operations during assigned shifts, ensuring exceptional guest experiences, smooth daily operations, and strong team coordination while embodying Mama’s playful and caring personality.

• Act as the main guest contact during the shift, ensuring warm, personalised, and engaging service.
• Handle guest feedback, requests, and complaints with professionalism and empathy.
• Oversee VIP arrivals, special occasions, and guest recovery situations.
• Ensure service standards are consistently met across all guest touchpoints.

• Oversee daily hotel operations including Front Office, Housekeeping, Security, and coordination with F&B.
• Monitor arrivals, departures, room status, and occupancy flow.
• Support restaurant operations and table management during peak periods in collaboration with F&B teams.
• Take charge during operational challenges, disruptions, or emergencies.

• Lead and support operational teams on duty.
• Ensure proper shift handovers, staffing coverage, and compliance with SOPs.
• Coach team members to maintain high standards of service and professionalism.
• Act as Manager On Duty in the absence of senior management.

• Use hotel operational systems to manage daily operations effectively.
• Authorise room moves, billing adjustments, paid‑outs, and rate changes within guidelines.
• Ensure accurate shift reports, logbooks, and incident documentation.

• Ensure adherence to hotel safety, security, and emergency procedures.
• Coordinate emergency responses when required.
• Maintain compliance with brand standards and local regulations.

• Simphony (POS) – restaurant and bar transactions, guest billing, voids, and checks
• SABA (Table Management System) – restaurant reservations, guest flow, and seating optimisation
• Opera Cloud (PMS) – check-in/check-out, reservations, room allocation, guest profiles
• Housekeeping & maintenance coordination systems (e.g. task or room-status platforms)
• Basic proficiency in Microsoft Office and reporting tools

• Minimum 3 years’ experience in hotel operations or front office supervisory roles.
• Diploma or Degree in Hospitality, Tourism, or related field preferred.
• Strong leadership, decision‑making, and problem‑solving skills.
• Guest‑focused mindset with excellent communication skills.
• Comfortable working rotating shifts, including weekends and public holidays.
• Confident using hospitality systems and handling multiple priorities simultaneously.

SHANGHAI BUND PTE. LTD.

Job Description

Clementi
Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holidays

Laguna Hotel Holdings Pte Ltd

Job Description

Job Overview

The Director of Revenue is responsible for maximizing the hotel’s overall revenue through effective pricing strategies, inventory control, and revenue management practices. The Director will analyze market trends, forecast demand, and develop strategies to ensure the hotel's financial objectives are met or exceeded.

Key Responsibilities:

• Develop and implement comprehensive revenue management strategies to optimize room rates, occupancy, and profitability.
• Set pricing strategies for rooms, packages, and other services by analyzing market trends, competitor pricing, and historical data.
• Collaborate with the Sales and Marketing team to create promotional offers that drive revenue.
• Manage inventory controls by setting restrictions and allocations based on forecasted demand.
• Implement dynamic pricing models to adjust rates based on real-time demand.
• Monitor and adjust room allocation across various distribution channels, including OTAs, direct booking platforms, and third-party partners.
• Analyze revenue trends, booking patterns, and market demand to develop accurate forecasting models for room revenue and other revenue streams.
• Use data-driven insights to inform decision-making and adjust strategies as needed.
• Prepare and present detailed revenue reports to senior management, highlighting performance against targets and recommending improvements.
• Lead and mentor the revenue management team, fostering a culture of data-driven decision-making and proactive revenue generation.
• Build strong relationships with distribution partners and OTAs to optimize pricing, visibility, and sales.
• Conduct regular competitive market analysis to ensure the hotel is positioned favorably within the market.
• Track and respond to shifts in demand, competitor pricing, and external market conditions.
• Utilize forecasting models and scenario planning to mitigate risks and take advantage of emerging opportunities.
• Contribute to the annual budget planning process, ensuring realistic revenue targets based on market conditions and hotel performance.
• Monitor financial results, track key performance indicators (KPIs), and adjust strategies to meet or exceed revenue goals.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, Finance, or a related field.
• Certification in Hotel Revenue Management is a plus.
• Minimum of 5-7 years of experience in revenue management within the hospitality industry, preferably in a luxury hotel setting.
• Proven experience in developing and executing revenue strategies across multiple revenue streams.
• Strong understanding of hotel distribution systems, revenue management software, and market analytics.

Skills:

• Excellent analytical and quantitative skills, with a strong attention to detail.
• Expertise in pricing strategies, demand forecasting, and market segmentation.
• Strong leadership and communication skills, with the ability to collaborate across departments.
• Proficiency in using revenue management systems, property management systems, and channel management tools.
• Ability to adapt to a fast-paced, dynamic environment and respond to market changes quickly.

Job summary

The Director of Revenue is responsible for maximizing the hotel’s overall revenue.

K. COOK PTE. LTD.

Job Description

Company Overview

K. COOK PTE. LTD. is a Korean BBQ buffet restaurant located in Orchard, delivering quality dining experiences with a focus on authentic Korean cuisine and excellent customer service.

Job Summary

Lead and manage daily restaurant operations at K. COOK PTE. LTD., ensuring high standards in service, food quality, staff performance, financial control, inventory management, and regulatory compliance to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service flow and adherence to quality standards
• Monitor food quality, presentation, and hygiene to maintain customer satisfaction and safety
• Recruit, train, and supervise staff to build a skilled and disciplined team
• Develop and manage staff work schedules and shifts to optimize operational coverage
• Address customer inquiries and resolve complaints professionally to ensure a positive dining experience
• Maintain high service standards through continuous staff coaching and performance management
• Monitor sales, control food and labor costs, and analyze profitability to support financial goals
• Manage cash flow, prepare POS reports, and perform daily financial reconciliations accurately
• Control inventory levels, coordinate with suppliers, and minimize wastage to optimize stock management
• Ensure compliance with local hygiene and safety regulations to maintain a safe and clean environment
• Maintain cleanliness and food safety standards consistently across all restaurant areas

XIN WOOD PRODUCTS MANUFACTURING PTE. LTD.

Job Description

Assistant General Manager (AGM)

supports the General Manager (GM) by overseeing daily operations, implementing strategic goals, and managing staff across various departments

. They act as a crucial liaison between senior management and operational teams, ensuring efficiency, handling administrative duties, and stepping in during the GM's absence.

Indeed

 +1

Key Responsibilities

• Operational Management: Daily oversight of business functions to ensure efficiency.
• Leadership & Staff Supervision: Mentoring employees and departmental heads.
• Strategic Support: Assisting in developing and implementing company strategies and budgets.
• Reporting: Preparing performance reports and providing recommendations.
• Stakeholder Relations: Building relationships with clients, suppliers, and key stakeholders. Ding Yi Music Company +2

Requirements and Skills

• Experience: Usually requires prior experience in management, often 2-5+ years in the relevant industry (e.g., hospitality, retail).
• Skills: Strong communication, leadership, problem-solving, and organizational skills.
• Technical Knowledge: Familiarity with HR, finance, and procurement systems. Ding Yi Music Company +4

OLIVIA RESTAURANT PTE. LTD.

Job Description

Spanish restaurtant Olivia is looking for Guest Relations Manager to join our team.

As the Guest Relations Manager of the Company, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

1. Provide upscale guest service experiences for all guests throughout their stay.

2. Ensure guests are properly greeted upon their arrival.

3. Actively listen to and resolve guest complaints.

4. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns.

5. Be familiar with menu items, promotions, and service procedures.

6. Respond to guest inquiries and requests in a timely, friendly, and efficient manner.

7. Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.

8. Ensure the best level of service and attentiveness is consistently given to every guest.

9. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

10. Monitor restaurant activity to determine seating and dining flow.

11. Develop and implement service-related training programs.

12. Perform miscellaneous job-related duties as assigned.

Work Location: 55 Keong Saik Road, #01-03, Singapore 089158

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

The Assistant Front Office Manager supports the Front Office Manager in overseeing the daily operations of the Front Office, ensuring exceptional guest experiences aligned with the brand’s service culture. This role plays a key part in leading the team, driving service excellence, and ensuring smooth and efficient operations across all front-facing touchpoints.

Key Responsibilities

Operations Management

• Support the day-to-day operations of the Front Office including Reception, Concierge, Guest Relations, and Telephone Services

• Ensure seamless guest check-in and check-out experiences with high service standards

• Monitor room inventory, availability, and coordinate closely with Housekeeping and Reservations

• Handle guest feedback, complaints, and service recovery promptly and professionally

• Ensure adherence to SOPs, brand standards, and compliance requirements

Guest Experience & Service Excellence

• Champion a guest-centric culture, ensuring memorable and personalized experiences

• Anticipate guest needs and proactively resolve service issues

• Maintain strong lobby presence during peak periods

• Drive guest satisfaction scores and online reputation

Team Leadership & Development

• Supervise, coach, and motivate Front Office team members

• Conduct daily briefings and ensure effective shift handovers

• Support recruitment, onboarding, and training of new team members

• Foster a positive, collaborative, and high-performance team environment

Administrative & Financial Oversight

• Assist in managing departmental budgets, cost control, and revenue optimisation

• Monitor cash handling, billing accuracy, and audit compliance

• Prepare reports on occupancy, guest feedback, and operational performance

• Ensure accurate scheduling and manpower planning in line with business needs

Health, Safety & Compliance

• Ensure compliance with safety, security, and emergency procedures

• Work closely with Security on incident management and guest safety

• Maintain confidentiality of guest and company information

Preferred Attributes (Lifestyle Brand Fit)

• Energetic, charismatic, and service-driven personality

• Strong understanding of lifestyle hospitality and guest engagement

• Ability to create vibrant, memorable guest experiences

How do I deliver this? 

• Tell it like itis- Authentic, honest, you mean it, sincere, true. 

• Have fun and make friends - fun, energetic, whimsical, upbeat,“ wink", casual. 

• I've got your back- Accountable, responsible, makes up forown promises, knows how to take ownership, follows - thru, dependable. 

• Play to win - Original, cutting edge, new," outside the box”; open to new possibilities, different. 

• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest. 

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Benefits:

• Basic salary from $3200 to $4000

• Working Hours: 6 Days, 8 hours/day

• Medical benefits + Flexi benefits

• AWS + Variable Bonus + meal allowance

Job Scope:

• Assist in managing and supervising daily front office operations

• Handle escalated guest feedback and perform effective service recovery

• Ensure prompt and professional response to guest requests and needs

• Coordinate with internal departments to fulfill guest requirements

• Oversee room inventory and resolve any discrepancies

• Lead, coach, and develop team members to achieve service excellence

• Manage emergency situations calmly and efficiently

• Document and report any unusual incidents to management
  

Job Requirement:

• Able to commit to rotating shifts, including weekends and public holidays

Please submit your updated resume in MS word format by using the APPLY NOW BUTTON.

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Teo Yong Han (R22110013)

GN PEST & CLEANING SERVICES PTE. LTD.

Job Description

Team Leadership: Supervise, train, and coach cleaning staff, including monitoring attendance and creating rosters.

Quality Control: Inspect completed work to ensure compliance with hygiene and cleanliness standards.

Operations Management: Plan, schedule, and deploy cleaning teams to assigned areas.

Inventory Control: Monitor, order, and manage stock levels of cleaning supplies and equipment.

Safety Enforcement: Ensure all staff adhere to workplace safety procedures and properly use equipment/chemicals.

Client Relations: Address client complaints and feedback promptly to maintain service standards.

BIDEFORD HOUSE PTE. LTD.

Job Description

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road.  It is part of COMO Orchard, COMO Group’s newest immersive experience building which is the most complete iteration yet of the vision that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with a rooftop pool bar that is exclusively for hotel guests. COMO guests also enjoy preferred access to some of the hottest tables in town including the first patisserie in Asia from renowned pastry chef Cedric Grolet, the Michelin-starred Korean steakhouse COTE and COMO Cuisine.  The building also features a multi-label fashion retail space curated by Club 21 and a new flagship urban wellness space by COMO Shambhala. The result is an inspiring gathering place for innovators and creatives with a passion for the COMO-curated life.

Job Summary

Reporting directly to the Front Office Manager, the Duty Manager is responsible for assisting Senior Management in the overall day to day front desk operations.

Tasks/Responsibilities:

Representative of the Senior Management:

The Duty Manager is the only representative of the Senior Management 24 hours a day. They must be for this reason very versatile and to be ready to handle some very different situations. Communicate with guest as per hotel policies and procedures to know their needs and concern daily. Create a preference log for most repeated guests.

The Duty Manager will be the first to be called if a guest is looking for a member of the management team. In dealing with these situations, the Duty Manager must ensure that they use tact and diplomacy to rectify quickly the situation, reaching the guest satisfaction but as well respecting the procedures and organization of the duties.

The Duty Manager will be in permanent contact with the Front Office Manager to report any guest comment, or problem and to ensure a good co-ordination and quick communication on both sides.

Lobby Co-ordination:

The first assignment & main area of work of the Duty Manager is the Lobby, when the Duty Manager is not away to do a specific mission, he/she will spend all his/her time in the lobby to co-ordinate the overall lobby activity and will be dynamic in guest relationships. 

Leader of the Communication: The Duty Manager is a leader in the Front Office communication and will be active in the following tasks:

• The Duty Manager will join daily the Front Office Manager briefing & weekly the Front Office Meeting to bring with dynamism and initiatives all the questions, case studies & new ideas to be considered and discussed. 
• The Duty Manager will be very active giving full information & updates to all the Front Office staff. During the absence of Assistant Front Office Manager, the Assistant Manager will conduct by his/her own this briefing. They will encourage a good interactivity with all the Front Office staff, to listen and understand their questions and problems and to give appropriate answers and solutions in line with the COMO Metropolitan Singapore procedures and organization.
• To ensure that a pertinent/relevant Duty Manager logbook is maintained updated and to check the logbook from the different sections of the Front Office to ensure that clear, constant and updated communication lines are kept with all Front Office staff.
• Responsible for a detailed Duty Manager Handover by going through the activity of the day, the problems found, the follow up to do, the tasks not completed yet.

Supervision & Controls: The supervision of the Duty Manager covers a very large area and must be oriented on the following topics:

• To ensure the overall co-ordination of the Front Office Operations and to assist all sections of the Front Office department. 
• Responsible to keep all Front Office Standards and Procedures on line with the COMO Hotels and Resorts Policies.
• To ensure the proper follow up of the room requests & co-ordination with housekeeping regarding the priorities in room cleaning. 
• Responsible to ensure that all Financial and Audit Procedures are respected. The Duty Manager will then realize daily the appropriate controls: Bucket Checks, Cashier Closures, Registration cards and correspondence, Rebates, Paid Out. Each control will be signed. The Duty Manager will sign the official documents in the field "Duty Manager". The Duty Manager will do personally at night time all the controls established in the audit procedures, and report any irregularity to Front Office Manager on the following day.
• To ensure that the close day is done correctly and that the number of "No Show", "Rooms Occupied", “Complimentary” and "House Use" are accurate. The Duty Manager will as well supervise the accuracy of the daily financial reports issued by Front Office.
• The Duty Manager will go through the correspondence of all the arrivals every night to ensure that the conditions and rates confirmed upon reservations are clearly updated and followed up on the Front Office side. To report to Front Office Manager any irregularity the day after.
• The Duty Manager will ensure that the immigration registration is done fully as per procedures established.
• To keep full records of incoming and outgoing items in the Duty Manager Safe & to ensure proper follow up. 
• To motivate all the staff regarding the selling and up selling program, and to make sure that the rates given are matching with the instructions received. To do the proper controls as per procedures established

Privacy: The Duty Manager will be attentive to respect the privacy/confidentiality of the information, or guest names available. He/she will ensure not to transmit any guest name, or guest history information.

• To ensure that all Front Office areas are clear, clean & tidy at any time.

Responsibility in terms of security: 

• The Duty Manager will act personally with a member of Security for any Safe Opening in the hotel, following the security procedures and will record any of this action on the appropriate format.
• In the event of fire, the Duty Manager has to ensure the overall co-ordination as per emergency procedure established. In the absence of Front Office Manager and Assistant Front Office Manager, the Duty Manager will call right away the appropriate persons; will ensure that each staff takes control of his duties during Fire and that the guests are well informed of the security measures to be taken.
• To be in alert and to call Security right away when a guest has a suspect attitude or luggage, when there is a serious conflict or beginning of fight in the premises of the hotel. Any of these cases has to be reported in the Duty Manager's logbook. 

Extra Duties

Support and contribute to COMO’s sustainability goals by implementing environmentally responsible practices within your roles and departments.

Business Edge Personnel Services Pte Ltd

Business Edge was established since 1991 and we are now one of the leading HR & Recruitment Companies in Singapore providing a full spectrum of staffing services and job opportunities to our clients and candidates respectively. We do not charge our candidates any fees when we place them on the jobs and we maintain full confidentiality of all resumes received.

Job Description

• Salary: $3500 - $4500 per month (Basic)

• Working hours: 5 days work week, including weekends and public holidays

• 3 Rotating Shifts - Shift A: 7am to 430pm, Shift B: 1pm to 1030pm, Shift C: 10pm to 730am

Job Responsibilities:

• Responsible for the smooth, efficient, and profitable running of the hotel.

• Supervise Front Office areas including reception, cashiering, telephone, reservations, and baggage. Ensure staff follow service standards and always present a positive image to guests.

• Provide quick, polite, and helpful service to guests, and handle complaints with care and professionalism.

• Assist with guest check-ins and check-outs.

• Check VIP rooms before arrival, bring VIP to their rooms and make sure all amenities are ready. Inform other departments about VIP arrivals and special needs.

• Check the Logbook for messages and follow up actions at the beginning of each shift.  Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.

• Manage security issues, help guests reporting theft or incidents, and work with Security on guest behavior problems.

• Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.

• In-charge of training all reception staff members, include planning, organizing and conducting on-the-job training.

• Conduct spot checks on outlets in the absence of the Outlet Manager.

• Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.

• Take charge of evacuation during fires if the Safety & Fire Manager is not present, and attend CERT training as required.

• Carry out other tasks given by supervisors professionally.
  
  

EA License No.: 96C4864

Reg.No.: R21101563 (HANNY NURDJAJA)

BIDEFORD HOUSE PTE. LTD.

Job Description

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road.  It is part of COMO Orchard that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with an exclusive rooftop pool bar. Guests also enjoy preferred access to Cedric Grolet’s renowned patisserie, Michelin-starred Korean steakhouse COTE and COMO Cuisine as well Shambhala’s new flagship urban wellness space and a multi-label fashion retail space curated by Club 21.

Main Tasks/Responsibilities:

• Lead and execute the overall marketing strategy for the hotel to drive sustainable revenue growth across Rooms, Food & Beverage, and Events, ensuring alignment with the hotel’s commercial objectives.
• Own the strategic positioning, marketing, and revenue performance of Events, including corporate, social, lifestyle and brand-led events, working closely with Sales and Operations to maximise commercial return and brand impact.
• Lead and maintain close collaboration with the Corporate Office to ensure all marketing and communications strategies, initiatives, and executions are fully aligned with brand standards and guidelines.
• Conduct quarterly events to engage with clients and showcase the brand to both local and overseas guests.
• Collaborate with Business Units (BU’s) to align marketing strategies across the organization.
• Responsible for the overall integrated marketing strategy:
• Driving external positioning and brand identity,
• Ensure alignment with the sales strategy and plans,
• Collaborates closely with the Sales, PR & Communications, Copywriting & Content, and creative teams to ensure a holistic integration:
• including digital marketing, CRM and related assets.
• Develop a measurements framework to demonstrate attribution to brand-lift and sales.
• Manage our creative services, design and strategic support resources; collaborating closely with the Sales, PR & Communications, Copywriting & Content, Creative teams and Corporate Sales & Marketing teams to develop the overall content marketing plans.
• Manage the team to develop and execute our collaterals including consumer, industry, trade, and corporate.
• Strategic planning, alignment, development and execution of hotel’s communication plans.
• Execute digital marketing strategies across all areas, including but not limited to rooms, F&B, and events.
• Develop the hotel’s Marketing Policies and Procedures.
• Manage and control marketing budgets.
• Support and contribute to COMO’s sustainability goals by implementing environmentally responsible practices within your roles and departments.

Extra Duties

From time to time you may be asked to undertake duties that are not included in this job description. You should agree to undertake these duties as long as the request is reasonable and will not affect your health, safety or security.

Key Requirements:

• Education degree within Hospitality or Marketing & Communications
• A minimum of 5 years’ experience in a Hotel Marketing and/or Communications role and/or Events Management role
• Experience in the luxury travel or hotel industry preferred
• Fluency in English oral and written with excellent writing skills
• Excellent communication skills
• The ability to write a press release
• A self-starter and team player
• Proven record in being able to organize, plan and prioritize and manage own time

SINGAPORE MARRIOTT TANG PLAZA HOTEL

Job Description

JOB SUMMARY

Assist the Pastry Chef in maintaining a smooth functioning Pastry Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high-quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasized.

DUTIES AND RESPONSIBILITIES

Essential Functions

1. Train and develop all hourly employees to their fullest potential for future manpower needs.

2. Assist in maintaining budgeted food cost and labour cost.

3. Monitor and help control energy consumption and develop an active energy conservation program

4. Develop a workable accident prevention program to make all associates aware of safety.

5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.

6. Promote inter-departmental cooperation and teamwork with all departments.

Job Description

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.

2. Making sue all daily functions, seminar coffee break in time (half an hour before the function time)

3. Control all the pastry and bakery order stocks.

4. Attend BEO meeting if Pastry Chef off duty.

5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in Breakfast, Hi-tea, Lunch and Dinner.

6. Room Service room amenity.

7. Check on all a la carte stock, available, fresh, date and labeled.

8. Work closely with Pastry Chef on the 39 points check list.

9. Check on goods send in by outside supplier, make sure goods is acceptable (Quality Control).

10. Contribute new ideas or try out new recipe on cakes, desserts and show pieces together with Pastry Chef.

11. Prepare payroll and progress reports.

12. Help in kitchen and equipment maintenance.

13. Conduct 15 minutes training.

14. Take part in taste panels on a daily basis.

15. Supervise all pastry production in Crossroads Buffet, Crossroads Café, Lobby Lounge, Banquet and Pastry Shop.

16. Participate in developing A-La-Carte Menu, Buffet menu and 15 minutes training program.

17. Ensure 39 points checklist is being followed.

18. Understand job descriptions list is being followed.

19. The Junior Sous Chef in Pastry Chef’s absence, will perform the duties as Pastry Chef.

20. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

21. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

1. Minimum GCE 'O' Level and its equivalent

2. Minimum 2 years' experience in similar capacity

3. Must have good skills and consistent quality products

4. Responsible in daily operations

5. Strong in leadership, able to demonstrate and to train associates and able to motivate them

6. Good interpersonal and communication skills

Mixcity Pte. Ltd.

Job Description

About the role
Mixcity Pte. Ltd. is seeking an experienced F&B Tea Barista to join our growing bubble tea team. This full-time position is based across our stores in the Central Region of Singapore and offers a competitive salary range of $3,150 to $3,500 per month.

What you'll be doing

Receiving 1 year Manager training and become the Outlet Manager in your second year service.

• Prepare a wide variety of specialty bubble tea and tea-based drinks using high-quality ingredients

• Provide exceptional customer service by taking orders, making recommendations, and ensuring a positive in-store experience

• Maintain a clean and organized work area, ensuring all equipment and utensils are well-maintained

• Assist with inventory management and restocking of supplies as needed

• Support the wider F&B team with any other tasks as required

What we're looking for

• Excellent customer service skills and the ability to work well in a team

• Good attention to detail and a commitment to maintaining high standards of cleanliness and organisation

• Flexible and adaptable, with the ability to work in a fast-paced environment

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

• Comprehensive health and dental insurance coverage

• Opportunities for career development and skills training

• Generous staff discounts on our products

• A fun and collaborative team culture with regular social events

About us
Mixcity Pte. Ltd. is a rapidly growing bubble tea brand known for our premium quality ingredients and innovative flavour combinations. We are passionate about creating an exceptional customer experience and fostering a positive work environment for our team. If you are a talented F&B professional who shares our values, we would love to hear from you.
Apply now

Saint Pierre Pte Ltd

Saint Pierre Group of restaurant is seeking committed and career-driven individual to grow with the company as:-

Job Description

Company: Saint Pierre **

Location: 1 Fullerton Road, #02-02B One Fullerton, Singapore

Employment Type: Full-Time

Saint Pierre, a 2 Michelin-starred restaurant in Singapore, is seeking a passionate and driven Junior Sous Chef to join our award-winning culinary team.

We specialise in modern French cuisine with Asian influences, and we are committed to delivering exceptional dining experiences through precision, creativity, and consistency.

This role is ideal for a strong Chef de Partie ready to step up, or an existing Junior Sous Chef looking to grow.

Culinary Excellence & Kitchen Operations

• Support the Head Chef / Executive Chef in daily kitchen operations to ensure Michelin-level execution

• Assist in menu development and R&D for seasonal tasting menus

• Prepare and execute hot and cold dishes in strict adherence to SOPs and technical recipes

• Ensure all dishes meet exact standards in temperature, flavour profile, and presentation

• Maintain absolute consistency in plating using visual guides and recipe cards

• Supervise and mentor junior chefs, commis, and kitchen assistants

• Conduct regular tastings and station checks to uphold quality standards

Cost Control & Inventory

• Monitor stock levels of premium ingredients and support purchasing

• Maintain accurate stock-taking

• Assist in controlling food cost and minimising wastage

• Ensure proper storage and FIFO practices in compliance with food safety regulations

Compliance & Food Safety

Ensure full compliance with hygiene, sanitation, and food safety standards

Conduct regular kitchen audits and implement corrective actions

Train team members in safety procedures, knife skills, and kitchen discipline

Address food quality issues and guest feedback promptly

Requirements

• Minimum 4–6 years of relevant experience in fine dining or Michelin-starred kitchens

• Strong foundation in French cuisine techniques; exposure to modern or Asian influences is a plus

• Proven ability to lead a section and supervise junior staff

• High level of discipline, organisation, and attention to detail

• Passion for culinary innovation and excellence

• Ability to thrive in a fast-paced, high-performance kitchen environment
  

  
  Interested candidates are invited to apply via MyCareersFuture or submit your CV to our HR team (hr@saintpierre.com.sg). Only shortlisted candidates will be contacted.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

Job Purpose:

You will lead and oversee all aspects of the café business, as well as any other projects designated by management, within the Commonwealth Concepts group. The role provides strategic direction and operational oversight to ensure alignment with HQ’s vision, brand standards, and commercial objectives. Key responsibilities include driving menu planning and cost management, upholding excellence in food quality, presentation, and service delivery, and maintaining the highest standards of food safety and brand integrity. You will be accountable for overall business performance, including sales growth, profitability, people development, and QSC excellence.

You will also provide leadership to the internal pastry production team, curating innovative and trend-relevant in-house cakes and pastries, while expanding the Corporate & Social Gifting and Events business to optimise product innovation, revenue generation, and operational efficiency.

In addition, you will mentor and develop Operations/Restaurant Managers and Outlet Chefs, strengthening capabilities in sales management, cost control, team leadership, and operational execution. The role requires close collaboration with senior management and cross-functional HQ teams to drive performance, innovation, and sustainable growth across the portfolio.

Job Responsibilities:

• Drive business and be fully responsible for the Profit & Loss for each business concept/outlet, with an overall accountability for sales, profits, COGs, people and QSC KPIs.

• Plans and prepares the commercial action plan, menu engineering with the Operations/Restaurant Managers/Head Chef and ensure smooth implementation and proper tracking are in place, including approved costing sheet

• Demonstrate creativity and innovation to facilitate commercial business and operations

• Oversight on the operational activities while optimizing staff productivity and efficiencies

• Manage and work closely with Operations/Restaurant Managers/Head Chef to develop operational strategies to improve work process, sales, profits, COGs and up-selling, which includes propositions for staff incentives

• Analyze past financials and business data to spot trends and threats and the growth plans for the respective concept/outlet

• Bi-monthly updates and monthly report with the HQ team/ direct superior

• Responsible to upkeep the brand image standard for each concept, that includes introducing of new menu item, food presentation, service delivery and tone of voice

• Involve in HR recruitment process and initiative in order to meet the manpower requirement

• Provide emotional and technical support to Operations Team in order to build up their confidence, keep them motivated and positive

• Evaluates team members and delivers constructive feedback to employees in regards to performance

• Ensure that operational standards are consistently met in regard to sanitation requirements, food safety regulations, operations licenses and loss prevention

• Analyses guests’ comments and implements any corrective actions as required

• Involved directly on payroll management, sales reports, forecasts, inventory and yearly budgeting

• Work closely with the Operations/Restaurant Managers/Head Chef at the outlet for keeping appliances, kitchen equipment and furniture in reliable working order, and following up on regular maintenance

 
Qualifications and Experience:

• Diploma or Degree in Business Management with at least 6 years of experience in Operations and at least 2 years in a managerial position, or an equivalent combination of related experience and formal education.

• Have helicopter view and foresight to see the overall progress, spot trends and plan ahead

• Competent with financial analysis and effective problem-solving skill

• Good people skills and effective communicator

• A meticulous eye for detail

• Good F&B industry knowledge and familiar with different strategies used by industry players and competitors

• Is mature, attentive listener and decisive

• Required to work on off-office hours as and when required

• Required to travel from outlet to outlet frequently

• Proficient with Microsoft software such as Word, Excel & Power

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About us

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description:

Staffing

• Training and supervision of all staff under them
• Be a role model to all staff to ensure good habits and behavior
• Guide and motivate staff to work efficiently and correctly
• All recipes are recorded correctly and accessible for staff
• Ensure all staff are dressed and groomed appropriately
• Ensure training is implemented and completed
• Supervise staff meal to ensure it is delicious and nutritional

Operations

• Assist management of the kitchen in the absence of the Sous chef
• Implementation of menu items with menu changes as per schedule
• Follow and maintain allotted food cost
• Ensure ordering and storage of goods is correct and on time
• Ensure stock levels are within guidelines
• Minimize food wastage
• Ensure recipes and procedures are followed correctly
• Supervise jr cooks with MEP and SOPs

Hygiene and Safety

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Director, F&B Marketing

Are you a dynamic marketing professional with a passion for food, beverage, and unforgettable hospitality experiences? Do you thrive in a fast-paced environment where creativity meets strategy? If so, we want you to lead the marketing charge for our diverse portfolio of award-winning restaurants and bars—from the Michelin-starred elegance of JAAN by Kirk Westaway to the vibrant energy of The Stamford Brasserie; from the authentic Italian flair at the iconic Prego with close to 4 decades of stories to the spirted beats of ANTI:DOTE bar.

This isn’t just another F&B marketing role. You’ll be the driving force behind brand storytelling, guest engagement, and revenue growth across our venues—blending data-driven strategy with bold creativity. And you’ll do it all with the full support of our Marketing team.

Why You’ll Love This Role:

• Own the narrative for a mix of high-profile concepts—fine dining, chic bistros, and buzzing bars—each with its own unique audience and voice.
• Work with the best—collaborate with world-class chefs, sommeliers, and hospitality teams to create campaigns that excite guests and critics alike.
• Data meets creativity—leverage insights to craft campaigns that drive covers, events, and loyalty while keeping brands distinctive.
• Autonomy with impact—you’ll report directly to Senior Director of Marketing, ensuring your strategies align with broader business goals.

What We’re Looking For:

• A strategic marketer with F&B flair—you know how to sell an experience, not just a menu.
• A natural collaborator—able to partner with chefs, restaurant managers and agencies while keeping the brand vision sharp.
• A hybrid thinker—comfortable with analytics and creative storytelling (content, events, partnerships).
• A doer—you’ll plan Michelin-worthy campaigns one day and optimise a high tea experience the next.

Your Playground:

• Develop and execute 360° marketing plans (digital, PR, events, partnerships).
• Collaborate with in-house teams and agencies on social media strategy—elevating visuals, engagement, and influencer collaborations.
• Drive revenue through targeted promotions, loyalty programs, and seasonal campaigns.
• Analyse performance and adapt quickly—because in F&B, trends change fast.

If you’re ready to put your mark on a collection of beloved brands (and have the stats and creativity to prove it), we’d love to hear from you.

Apply now—let’s create something exceptional together.

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

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

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

Employer questions

Orchid Hotel Pte Ltd

Orchid Hotel is located strategically within the vicinity of historic Tanjong Pagar and is just a stone's throw away from Singapore's commercial district. The Hotel's 272 well-designed rooms will put you at ease with earthy-tone coloured rooms that smoothly blends with the eye-catchy floor tiles, which are well laid to welcome you to your room. Keeping you in mind, all our guest rooms are equipped with the convenience of broadband internet access, comfortable work desk and coffee & tea making facility. Our spacious 254 Deluxe room size of 32 sq m. provides the comfortable feel of your own room at home. Our 18 Exquisite Suites of 40 sq m. are available if you need more living space during your stay.

Job Description

Key Responsibilities

• Assist the Front Office Manager in overseeing the daily operations of the Front Office department.

• Supervise front office staff including reception, concierge and guest services to ensure efficient operations.

• Ensure all guest arrivals and departures are handled efficiently and professionally.

• Address guest enquiries, requests and feedback promptly to ensure guest satisfaction.

• Assist in handling guest complaints and resolving issues in a timely manner.

• Ensure compliance with hotel policies, procedures and service standards.

• Coordinate closely with Housekeeping, Reservations and other departments to ensure smooth room operations.

• Assist in staff training, scheduling and performance supervision.

• Prepare reports and monitor operational performance when required.

Requirements

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

• Minimum 3–5 years of experience in Front Office operations, preferably in a supervisory role.

• Good leadership and team management skills.

• Strong communication and interpersonal skills.

• Customer service oriented with good problem-solving abilities.
  

We regret that only shortlisted candidates will be notified.

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Indian Cuisine) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1. Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2. Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3. Ensure mise-en-place is prepared in advance to support efficient and timely service.

4. Manage and operate the assigned kitchen section independently while maintaining quality standards.

5. Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6. Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7. Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8. Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9. Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.

2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.

3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.

4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.

5. Ability to manage a section independently under pressure and detailed oriented.

6. Flexibility to work shifts, weekends, and public holidays as required by operations.

7. Candidates with relevant qualifications but no prior experience are welcome to apply.

Holiday Inn Singapore Orchard City Centre

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

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

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

Holiday Inn Singapore Orchard City Centre is looking for a Director of Sales & Marketing who can oversee and direct all Sales and Marketing activities. Responsibilities include overseeing the planning and development of promotional strategies and marketing plans; overseeing and assisting with the development and implementation of the sales and marketing plan; management of the sales and marketing team and reporting on effectiveness of the plan. Responsibilities also require direct and routine interaction with the Regional Sales and Marketing office.

Responsibilities include, but are not limited to:

• Produce the Annual Revenue Plan, Marketing Budgets and Forecasts

• Produce Action Plan related to the Revenue Plan to ensure Revenue Plan objectives are achieved

• Coordinate all methods of maintaining and increasing business volume. This includes advertising, sales promotion, personal selling, publicity, community relations, special sales projects, etc

• Create and implement special programs to achieve greater profitability

• Enhance the image of the hotel in the local community

• Review regularly activity reports of Sales and Marketing personnel to ensure targets and Sales objectives are being met

• Investigate potential markets 

• Manage the development of new products and services 

• Oversee the development of new marketing strategies

• Conduct market research

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

What We Need From You

Bachelor’s degree in Sales, Marketing or related field, and have 4 years of relevant experience or similar supervisory role, or an equivalent combination of education and work-related experience. 

Required Skills:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. 

• Problem solving, reasoning, motivating, organizational and training abilities

• Proficient in the use of Microsoft Office

• Good communication and writing skills

What We Offer

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

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

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

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

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

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

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with the Singaporean charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Executive Pastry Chef is responsible for leading the pastry and bakery operations across the hotel, overseeing the creation, execution and consistency of all pastry, dessert and baked offerings.

This role drives creativity and innovation while ensuring operational excellence, quality control and alignment with the NoMad brand identity. Working closely with the Director of Culinary and F&B leadership team, the Executive Pastry Chef plays a key role in shaping the hotel’s culinary positioning through distinctive and memorable pastry experiences.

The role is also instrumental during pre-opening, responsible for menu development, kitchen setup, sourcing of pastry equipment and building a high-performing pastry team.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Executive Pastry Chef are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Lead the pastry and bakery operations across all outlets, including restaurants, bars, banquets and in-room dining.

• Develop and execute innovative pastry menus, desserts and baked items that reflect the NoMad brand identity.

• Ensure consistency, quality and presentation of all pastry products across all service periods.

• Work closely with the Director of Culinary to align pastry offerings with the overall culinary direction of the hotel.

• Oversee daily production, preparation and service to ensure efficiency and high standards.

• Monitor food quality, taste and presentation to meet guest expectations and brand standards.

• Undertake any other duties or tasks deemed reasonable by the Director of Culinary or General Manager.

MENU DEVELOPMENT & CREATIVITY

• Conceptualise and develop signature desserts and pastry items that enhance the hotel’s culinary identity.

• Continuously innovate and refresh menus based on trends, seasonality and guest preferences.

• Collaborate with F&B and Marketing teams on special promotions, events and seasonal offerings.

• Ensure all recipes are standardised, documented and consistently executed.

PRE-OPENING & SETUP

• Lead the setup of pastry kitchens, including equipment selection, layout planning and workflow design.

• Support procurement of pastry-related OS&E and ingredients.

• Develop pre-opening training plans and operational procedures.

• Participate in menu tastings, trials and concept development for all outlets.

• Build and train the pastry team prior to opening.

LEADERSHIP AND MANAGEMENT

• Lead, train and develop the pastry team to achieve high performance and consistency.

• Foster a culture of creativity, discipline and teamwork within the pastry department.

• Conduct training, coaching and performance evaluations for team members.

• Ensure proper staffing, scheduling and productivity within the department.

• Promote collaboration with other kitchen and service teams.

COST CONTROL & OPERATIONS

• Manage food cost within the pastry department through effective planning and portion control.

• Monitor inventory, ordering and wastage to ensure cost efficiency.

• Work closely with Purchasing and Cost Control teams to manage suppliers and ingredient sourcing.

• Ensure compliance with budget and financial targets.

FOOD SAFETY & COMPLIANCE

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

• Maintain a clean and organised pastry kitchen at all times.

• Ensure proper handling, storage and labelling of all food items.

• Comply with local regulations and company policies related to food safety.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Deliver pastry experiences that enhance the overall guest journey and brand perception.

• Ensure presentation and quality reflect the sophistication and identity of NoMad.

• Support guest engagement through creative and memorable dessert offerings.

• Uphold brand standards in all aspects of pastry production and presentation.

EXPECTATIONS:

The Executive Pastry Chef is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with internal and external stakeholders.

• Always adhere to company policies and procedures, including food safety and hygiene standards.

• Demonstrate creativity, innovation and attention to detail in all pastry creations.

• Foster clear communication and strong teamwork within the kitchen.

• Exhibit leadership and accountability in managing the pastry operations.

• Champion company values and foster a collaborative and respectful working culture.

QUALIFICATIONS

• Degree or Diploma in Culinary Arts, Pastry Arts or a related field.

• Minimum 8–10 years of experience in pastry or bakery operations, with at least 3–5 years in a leadership role.

• Strong expertise in pastry techniques, dessert creation and bakery production.

• Experience in luxury or upscale hospitality environments is preferred.

• Proven ability to develop innovative menus and lead pastry teams.

• Strong knowledge of food safety, hygiene and kitchen operations.

• Excellent leadership, organisational and communication skills.

• Passion for culinary excellence and creativity.

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

What do we expect of you?

The Director of Food & Beverages is responsible for overseeing the operation and staff of all food and beverage departments on property, and to maintain the highest level of standards and efficiency. This role functions as the strategic business lead, overseeing development and implementation of departmental strategies and ensuring implementation of the brand service strategy and initiatives.

How your day looks:

Operational Leadership

• Oversee day-to-day operations of all 4 outlets, ensuring smooth and efficient service.
• Develop and implement operational strategies, SOPs, and quality standards.
• Monitor guest satisfaction and address feedback to continuously improve experiences.

Financial Management

• Prepare and manage annual budgets, forecasts, and P&L statements for the F&B department.
• Drive revenue growth through promotions, upselling, and effective cost control.
• Ensure cost efficiency in procurement, inventory, and labor management.

Team Leadership & Development

• Lead, mentor, and inspire outlet managers and their teams to deliver excellence.
• Recruit, train, and retain high-performing staff, fostering a culture of service and professionalism.
• Conduct regular performance reviews and implement career development plans.

Guest Experience & Standards

• Ensure consistent delivery of brand service standards across all outlets.
• Collaborate with culinary and service teams to curate menus, concepts, and seasonal offerings.
• Uphold hygiene, health, and safety regulations in compliance with hotel and local requirements.

Strategic Contribution

• Work closely with Marketing to create F&B promotions and events that drive traffic.
• Monitor market trends and competitor activities to stay competitive.
• Contribute to hotel-wide strategies and initiatives as a senior leader.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 8–10 years of progressive F&B leadership experience, with at least 3 years in a senior management role within a hotel or luxury hospitality environment.
• Strong financial acumen with proven ability to manage multi-outlet operations.
• Excellent leadership, communication, and interpersonal skills.
• Creative mindset with ability to develop innovative F&B concepts.
• Strong knowledge of industry trends, food safety, and service standards

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Marriott International

Job Description

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests. If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you.

Job Responsibilities:

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance

• Plan continuous improvement activities within the outlet

• Deploy customer service standards within the outlet to drive organisation's customer experience goal

• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards

• Ensure customers have a memorable dining experience

• Constantly obtain customer feedback during operations to ensure satisfaction

• Monitor setup, maintenance, cleanliness and safety of dining areas

• Perform duties like ordering, serving, clearing and setting of tables

• Greet customers as they arrive and showing them to their table

• Promote sales and be familiar with promotions and menu

• Coordinate food service between kitchen and service crew

• Attend to customer complaints (if any)

• To handle cashiering duties

• Assist to upsell promotions

• Constantly motivate & cultivate a team spirit in the restaurant

• Maintains utmost service standards and discipline/grooming among the service staff

• Supervise and train the service staff to Restaurant standards of excellence

• Any other appropriate duties and responsibilities as assigned

Job Requirements:

• Possess 2-3 years of F&B service experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our new opening!

Marriott International

Job Description

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the restaurant manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned