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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, 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.

Rosewood Hotels

Job Description

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Pan Pacific Hotels Group

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

Job Description

Position summary statement:

To assist the Executive Chef in ensuring the smooth and efficient operations of the Kitchen Department.

The Junior Sous Chef reports to the Executive Chef.

Primary Responsibilities:

a)     To assist in the planning of duty roster of the cooks and pantry staff.

b)     To supervise the work of the cooks and pantry staff.

c)     To arrange for extra staffing during busy operations if necessary.

d)     To control the consistency of quality and quantity of foods served.

e)     To prepare daily market list.

f)      To control foods cost.

g)     To recommend menu and price adjustments.

h)     To ensure maintenance of all operating equipments in the kitchen.

i)      To organize proper and systematic storage of food items in the kitchen.

j)      To ensure that the cooks and pantry staff observe all safety and hygiene standards.

k)     To ensure all junior staff are trained for the jobs.

l)      To ensure good team work in the kitchen, and counsel staff with problems.

m)   To perform other reasonable duties as assigned by the Executive Chef.

Hotel Yan Pte. Ltd.

Hotel Yan is located in a quiet alcove near the central business district of Singapore. Featuring modern and elegant accommodation, Hotel Yan reservation is available year round through booking agents. Budget packages are available in certain seasons. One of the best modern hotels in the area, at Hotel Yan we welcome you with warm, friendly personal service, caring staff and secure, comfortable rooms complete with many amenities.

Job Description

Housekeeping daily duties include cleaning and sanitising toilets, showers/bathtubs, countertops, and sinks, making beds, and changing linens.

Help to clean hotel lobby area, main entrance area, lobby toilet, public surrounding area, washing of windows, vacuuming and cleaning carpets in each guests floor area.

Job brief:

We are looking for a Room Attendant/ Housekeeper to join our team and provide excellent customer service to our hotel guests.

The job responsibilities include changing towels, making beds, and cleaning bathrooms. You should also be able to resolve guest complaints and queries promptly and in a polite manner. If you’re interested in kickstarting your career in the hotel industry, we’d like to meet you.

Ultimately, you will ensure our guests a pleasant and comfortable experience during their stay with us.

Responsibilities:

• Change bed linen and make beds
• Replacing used towels
• Replenish bath care products (e.g. soap and shampoo)
• Restock beverages and food items in the mini-bar
• Sweeping and mopping floors.
• Vacuum carpets
• Clean public areas, like corridors
• Report any technical issues and maintenance needs
• Address guests’ queries (e.g. on additional services)
• Help guests retrieve lost items
• Ensure all assigned rooms are clean and tidy by the end of the shift
• Follow hotel security guidelines

Requirements:

• Able to understand and communicate in simple English.
• Work experience as a housekeeper or room attendant
• No work experience but willingness to learn is welcomed as well
• Experience with industrial cleaning equipment and products
• Good physical health and stamina
• Flexibility to work in rotating shifts
• Ability to work with little or no supervision while meeting high-performance standards
• Ability to follow instructions

Premium Hotel Management Pte Ltd

Job Description

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here's what you can expect!)

• You get to work primarily in 1 of our 20 hotels in Singapore

• 6 days' work week (8 hours per day)

• Attractive incentives and bonus

• Staff rates at Accor hotels in Singapore and worldwide

• Birthday Leave

Responsibilities:

• Ensure highest standard of cleanliness, order and appearance of the hotel.

• Plan monthly roster for Housekeeping team.

• Assign housekeeping employee their roles and duties; inspect work, etiquette and grooming for conformance and ensure compliant.

• Ensure employee attendances/allowances/incentives are updated for payroll.

• Maintain accurate attendance and leave record of housekeeping employee in HRMS system.

• Assist in the area of employee retention via mentoring, counselling and creating conducive working environment for all employee.

• Supervise, train, and retrain employee, including interns, to prescribed hotel standard.

• Identify high potential employee for career progression.

• Ensure the cleanliness and appropriate supply of rooms or its equivalent according to the standards and procedures set and approved by the hotel management. Eg.monitor forecasted occupancy and ensure adequate manpower to clear all check out rooms by 3 pm and guest rooms by 6 pm.

• Maintain monthly Thorough Cleaning schedule to ensure extra attention-to-detail cleaning is done for all rooms on rotation basis.

• Ensure that the condition of fixtures, fittings and building components are well-maintained.

• Report and follow up with Maintenance team to correct room and public area defects.
  Maintain proper record of activities/events such as Inventory, Rooming Lists, housekeeping/maintenance records.

• Usage of cleaning materials must be monitored and ensure all inventories are adequately stored, recorded and properly maintained.

• Observe, monitor and gather feedbacks from parties concerned to review work processes and propose innovative ideas to improve work efficiency.

• Propose processes on cost saving measures without compromising hotel service standards and ensure successful implementation.

• Attend to guest request and complaints related to housekeeping issues and provide guest with feedback, when necessary.

• Assist the Duty Manager/Front Office Manager/Hotel Manager to disseminate and implement work policies.

• Undertake any reasonable tasks as and when assigned by the management.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry.

• Resourceful, self-motivated, possess a spirit of excellence as well as team player.

• Decision maker and confident.

• Able to motivate employee and lead and guide a team.

• Good interpersonal and communication skills.

• Accountability and dependability.

• Vigilant, quality focus and alert with keen eye for details.

• Service oriented with good personality.

• Able to work shift, weekends and public holidays.

• Able to work independently.
  

HTP ONE PTE. LTD.

Job Description

Key Responsibilities

• Oversee the overall day-to-day operations of the hotel.
• Lead and manage all departments to ensure smooth and efficient hotel operations.
• Drive hotel revenue, profitability and overall business performance.
• Monitor budgets, financial performance and operating costs.
• Ensure high standards of guest service and satisfaction.
• Lead, motivate and develop the management team and employees.
• Work closely with Heads of Department to achieve operational and business objectives.
• Ensure compliance with hotel policies, statutory requirements, health and safety standards and operating procedures.
• Build and maintain good relationships with guests, clients, business partners and other stakeholders.
• Identify opportunities to improve operational efficiency, service standards and revenue.
• Provide regular updates on hotel performance and key operational matters to the owners and senior management.

• Degree or Diploma in Hotel Management, Hospitality Management, Business Administration or a related field.
• Minimum 10 years of relevant hotel management experience, preferably with experience in a senior management position.
• Strong knowledge of hotel operations, financial management and revenue management.
• Proven leadership and team management skills.
• Strong communication, interpersonal and problem-solving skills.
• Commercially minded, results-oriented and customer-focused.
• Able to work independently and manage multiple priorities in a fast-paced environment.

We regret that only shortlisted candidates will be notified.

Aluna Capital Pte Ltd

Job Description

Executive Chef

Position Overview

The Executive Chef is responsible for leading all kitchen operations, maintaining food quality and consistency, managing food costs, developing the culinary team, and ensuring the kitchen operates efficiently, safely, and profitably.

The role requires a hands-on leader who can balance culinary creativity with strong operational and commercial discipline.

Key Responsibilities

Kitchen Operations

• Lead and oversee daily kitchen operations across all service periods.
• Ensure food is prepared and presented consistently according to approved recipes and standards.
• Establish efficient kitchen workflows, prep systems, opening procedures, and closing procedures.
• Coordinate closely with front-of-house and management teams to ensure smooth service.
• Maintain appropriate staffing levels according to business volume.

Menu & Product Development

• Develop and improve dishes in line with the restaurant’s concept and target market.
• Standardise recipes, portions, plating, and preparation methods.
• Conduct menu testing and seasonal menu development.
• Evaluate menu performance and recommend changes based on sales, customer feedback, food cost, and operational practicality.

Food Cost & Inventory

• Manage food cost and kitchen expenses within agreed targets.
• Establish accurate recipe costing and portion controls.
• Monitor purchasing, receiving, storage, stock rotation, and inventory.
• Minimise food waste, spoilage, overproduction, and unnecessary purchasing.
• Work with suppliers to maintain appropriate product quality and pricing.
• Conduct and review regular stock counts.

Team Leadership

• Recruit, train, supervise, and develop kitchen employees.
• Prepare kitchen schedules and allocate manpower effectively.
• Set clear standards for performance, discipline, cleanliness, and teamwork.
• Conduct training on recipes, preparation techniques, equipment, food safety, and kitchen procedures.
• Develop junior chefs and identify potential team leaders.
• Address performance or disciplinary issues professionally and promptly.

Quality Control

• Conduct regular checks on ingredients, mise en place, finished dishes, and presentation.
• Maintain consistent taste, portion size, temperature, and plating standards.
• Ensure ingredients are stored and handled correctly.
• Take immediate corrective action when standards are not met.

Hygiene, Safety & Compliance

• Maintain high standards of kitchen cleanliness and personal hygiene.
• Ensure compliance with applicable Singapore food safety, sanitation, workplace safety, and licensing requirements.
• Maintain proper food storage, labelling, temperature control, and FIFO procedures.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Conduct regular kitchen hygiene and safety checks.

Requirements

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a professional restaurant environment.
• Strong leadership and kitchen management capabilities.
• Strong understanding of food costing, inventory management, purchasing, and portion control.
• Ability to develop and standardise recipes.
• Strong knowledge of food hygiene and kitchen safety requirements.
• Ability to work effectively under pressure during busy service periods.
• Good communication, organisation, and problem-solving skills.
• Willingness to work shifts, weekends, evenings, and public holidays according to operational requirements.

Key Performance Indicators

Performance will be evaluated based on:

• Food quality and consistency
• Food cost percentage
• Food wastage
• Kitchen labour efficiency
• Customer feedback and food-related complaints
• Hygiene and food safety standards
• Inventory accuracy
• Kitchen productivity and service speed
• Staff training, development, and retention
• Menu performance and profitability

Reporting

Reports to: General Manager / Owner / Operations Manager
Supervises: Sous Chefs, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel

Ideal Candidate

The ideal Executive Chef is a hands-on culinary leader who takes ownership of both the food and the business performance of the kitchen. They should be equally comfortable developing dishes, leading service, training employees, controlling costs, managing suppliers, and establishing systems that allow the kitchen to operate consistently even when they are not physically present.

Starting Salary: $5,000 - $7,000

Sofitel Singapore Sentosa Resort and Spa

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

OBJECTIVE:

Every Sofitel team member is an Ambassador. An Ambassador represents Sofitel’s brand and its values, at all times.  The Sofitel Ambassador will establish relationships and foremost, the Sofitel Ambassador will deliver an exceptional guest experience and promote French excellence.

SUMMARY OF ROLE:

The Director of Commercial and Marketing is responsible for leading commercial business initiatives, for Sofitel Singapore Sentosa Resort & Spa as well as Raffles Sentosa, to grow in the areas of business policy and processes designed to enhance efficiency and standardize practices. Work streams include but are not limited to sales planning and enablement, sales intelligence, and sales reporting. Primary areas of oversight and responsibility will include management of CRM, Business Analytics, Field Communications and Key Account/Channel Sales Initiatives. In addition, this position serves as the Project Lead for a variety of strategic organizational, process and selling initiatives with an objective of achieving/exceeding the Hotel’s annual revenue, growth, and profitability.

MAIN DUTIES:

Position Requirements

Sales

·       Work with the Cluster General Manager in implementing the relevant sales strategies and actions plan to achieve the revenue and sales objectives from time to time

·       Assist the Cluster General Manager in identifying organizational, tactical, and strategic initiatives to improve the efficiency of the sales team

·       Manage Proactive, Reactive, Events and Wedding teams in meeting and exceeding the sales budget of both Rooms and Banquet as well as overall GOP

·       Proactively hunt and solicit for new business by exploring into different market segments and industries particularly MICE

·       Prepare weekly forecast reports of both MICE & Banquet including Weddings/Social Events

• Work with cross-functional departments to ensure messaging alignment, operational coordination and evangelisation of sales & partnerships strategy

·       Work closely with Accor Corporate office and ISO to generate more leads and increase the conversion rates

·       Collaborate with marketing on demand generation, including inbound and outbound programs to drive high conversion rates and efficient customer acquisition

·       Define sales goals & strategies to deliver targets across new business and renewals

• Enable high-growth by building, managing & organizing a highly efficient and productive sales team, leveraging the optimal combination of inside sales, field sales and partners to best serve prospects & customers
• Continually assess, clarify and validate sales strategy and process. Track, measure and report on sales effectiveness and adjust programs and strategies as necessary.

·       Create a predictable sales model and drive accurate forecasting on a monthly and quarterly basis

·       Ensure that the hotel achieves maximum potential in yield management &sales revenue, profits and market share in the target markets

·       Attend local and overseas trade shows, exhibitions, conferences and updates on the marketing trends and promote the Hotel locally and internationally

·       Monitor sales production and adjust sales activities, account coverage and sales priorities to achieve sales goals and objectives

·       To identify sources of group business to the hotel and establish solicitation programs to maximize sales and yield

·       To establish account qualifications criteria and use market research to identify priority markets and accounts, assign sales to ensure coverage of all major accounts

·       To conduct periodic reviews, with each sales team members i.e. quarterly and half-yearly to review sales/product mix, expenditure & profit performances and recommend to management for implementation of corrective actions and revenue enhancements

• Recruit, on-board, develop, motivate and retain high-performing and committed sales managers, account executives, business development representatives and partner managers.

·       Provide guidance and coaching to the sales teams so as to ensure that the teams are well trained

·       Responsible for providing supervision, leadership and direction to ensure the effectiveness of sales department and the sales team.

·       Plan for the yearly sales & marketing plan and budget

Other Responsibilities

·      Be well versed in hotel fire & life safety/emergency procedures

·      Attends all briefings, meetings and trainings as assigned by management

·      Perform other reasonable duties assigned by the Management of the Hotel

GENERAL DUTIES: 

Health and Safety

·     Ensure that all potential and real Hazards are reported immediately and rectified

·     Be fully conversant with all departmental Fire, Emergency and Bomb procedures

·     Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees

·     Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.

·     Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

·     Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.

Confidentiality

·     Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy

·     Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. 

To be fully conversant with:

·       Hotel fire procedures

·       Hotel security procedures

·       Hotel Health and Safety policy and procedures

·       Hotel Facilities and attractions

·       Hotel standards of operation and departmental procedures

·       Sofitel Keys of Luxury and Appearance guidelines

·       Sofitel “BE Magnifique” vision and its corresponding strategies

·       Methods of accepted payment of the company

·       Short and long term company marketing promotions

INITIA PTE. LTD..-

INITIA Group is a leading concept company in Singapore and Malaysia, known for creating innovative beauty, lifestyle, F&B, retail, art, and photo studio brands. Since its founding, INITIA has developed trend-forward salons and lifestyle spaces that blend relaxation, beauty, and inspiration. Our flagship, Walking On Sunshine, offers expert Korean hairstyling and wellness services. In 2021, INITIA expanded into brand creation, consulting, and strategic operations. As a fast-growing company with ongoing expansions, we’re seeking passionate talents to join our dynamic team.

Job Description

Role and Responsibilities

1) Business Development & Expansion

• Identify opportunities for new outlets, concepts, pop-ups, or revenue streams.

• Support feasibility studies, site evaluations, and business proposals.

• Coordinate and support new outlet openings (pre-opening setup, SOPs, training, soft opening).

• Work with landlords, mall management, and external partners on commercial matters.

2) Operations Management

• Oversee daily operations of assigned outlets to ensure smooth service, quality, and compliance.

• Monitor sales performance, manpower deployment, food cost, and operating expenses.

• Ensure SOPs, hygiene, food safety, and licensing requirements are consistently met.

• Work closely with Outlet Managers, Chefs, and Supervisors to resolve operational issues.

• Conduct regular outlet visits, audits, and performance reviews.

• Implement process improvements to enhance efficiency and customer experience.

3) Financial & Cost Control

• Review outlet P&L, identify cost leakage, and implement corrective actions.

• Control food cost, wastage, inventory, and supplier usage.

• Support budgeting, forecasting, and monthly performance reporting.

4) Sales, Marketing & Growth Initiatives

• Collaborate with Marketing on promotions, campaigns, and outlet launches.

• Drive initiatives to improve sales mix, average check size, and repeat customers.

• Support menu engineering, pricing strategies, and seasonal offerings.

5) Reporting & Management Support

• Prepare operational and business performance reports for management.

• Track KPIs and recommend improvement actions.

• Support management on ad-hoc projects and expansion planning.

COMMA GOLD PTE. LTD.

Job Description

Managing Director

Role Summary

We are seeking an experienced Managing Director to lead our Club’s operations, drive business growth, and ensure exceptional hospitality. You will manage daily operations, develop membership and events, lead the team, and maximize profitability.

Key Responsibilities

• Plan and manage group and membership events, enquiries and related functions.
• Lead, motivate and develop the team to deliver high standards of service and maintain a positive working environment.
• Manage, coordinate and execute special events and promotions to enhance the Club's reputation and business performance.
• Engage with guests and members to create a welcoming and vibrant atmosphere, and handle enquiries and feedback in a timely and professional manner.
• Oversee daily Club operations, including inventory management, staff scheduling and compliance with health and safety requirements.
• Train, mentor and develop staff to enhance their skills and maintain high standards of service.
• Monitor budgets, revenue and profitability, and implement strategies to maximise revenue and control operating costs.
• Oversee membership operations and develop initiatives to improve customer engagement and retention.

Requirements

• Minimum 10 years of experience as a Pub or Club Manager or in a similar management role.
• Strong leadership, interpersonal, problem-solving and customer service skills.
• Strong knowledge of cocktails, wines, spirits and club/membership operations.
• Experience in managing events, memberships, budgets and operational performance.
• Strong organisational and multitasking abilities.
• Willingness to work during peak hours, including nights, weekends and public holidays.

Salary: S$10,000 – S$16,000 per month

ROYAL ORG PTE LTD

We are looking for people who are humble and willing to learn, as we believe that C H A R A C T E R is the key to success.

Job Description

Looking to build a career in marketing where your ideas, communication skills and performance make a real impact?

At Next-Level Vibes, we are looking for driven individuals who are ready to represent established brands, connect with customers and grow into leadership. Through hands-on marketing campaigns, coaching and team development, you will gain practical experience while building the confidence and skills to lead.

• Lead and motivate a sales team to consistently achieve and exceed performance targets.
• Coach and mentor team members through regular training, feedback, and performance reviews.
• Execute face-to-face sales and marketing campaigns on behalf of established clients.
• Recruit, develop, and retain talented individuals to support team growth.
• Monitor team performance, identify opportunities for improvement, and implement effective action plans.
• Foster a positive, high-performance culture built on accountability, collaboration, and continuous learning.

Leadership Development
Structured coaching and mentorship to strengthen your leadership, communication, and business management skills.

Career Progression
Clear advancement opportunities based on performance, initiative, and leadership ability.

Regional Travel Opportunities
Attend networking events, business conferences, and regional projects to broaden your experience.

Collaborative Team Culture
Work alongside ambitious individuals in an environment that values growth, teamwork, and excellence.

• Strong leadership potential with the ability to motivate and influence others.
• Excellent communication and interpersonal skills.
• A proactive, coachable mindset with a willingness to continuously learn.
• Goal-oriented and driven to achieve both individual and team success.
• Previous experience in sales or team leadership is advantageous but not essential, as comprehensive training is provided.

This is more than a leadership position—it's an opportunity to develop people, drive meaningful results, and accelerate your own career growth.

If you're ready to lead by example and grow with a high-performing team, we'd love to hear from you. Apply today.

Phanic

Job Description

Role and Responsibilities

1) Business Development & Expansion

• Identify opportunities for new outlets, concepts, pop-ups, or revenue streams.

• Support feasibility studies, site evaluations, and business proposals.

• Coordinate and support new outlet openings (pre-opening setup, SOPs, training, soft opening).

• Work with landlords, mall management, and external partners on commercial matters.

2) Operations Management

• Oversee daily operations of assigned outlets to ensure smooth service, quality, and compliance.

• Monitor sales performance, manpower deployment, food cost, and operating expenses.

• Ensure SOPs, hygiene, food safety, and licensing requirements are consistently met.

• Work closely with Outlet Managers, Chefs, and Supervisors to resolve operational issues.

• Conduct regular outlet visits, audits, and performance reviews.

• Implement process improvements to enhance efficiency and customer experience.

3) Financial & Cost Control

• Review outlet P&L, identify cost leakage, and implement corrective actions.

• Control food cost, wastage, inventory, and supplier usage.

• Support budgeting, forecasting, and monthly performance reporting.

4) Sales, Marketing & Growth Initiatives

• Collaborate with Marketing on promotions, campaigns, and outlet launches.

• Drive initiatives to improve sales mix, average check size, and repeat customers.

• Support menu engineering, pricing strategies, and seasonal offerings.

5) Reporting & Management Support

• Prepare operational and business performance reports for management.

• Track KPIs and recommend improvement actions.

• Support management on ad-hoc projects and expansion planning.

ASIA BITS THAI BISTRO AND BAR PTE. LTD.

Job Description

Oversee and manage the daily operations of the company.

Supervise, guide, and coordinate staff to ensure smooth workflow.

Plan work schedules and assign duties to employees.

Monitor staff performance and provide necessary training and support.

Ensure company policies, procedures, and service standards are followed.

Handle customer enquiries, feedback, and complaints professionally.

Monitor sales, expenses, inventory, and operational performance.

THAI VILLAGE RESTAURANT PTE. LTD.

Job Description

Key responsibilities

• Manage and oversee daily restaurant operations and ensure compliance to operations standards and procedures

• Plan and control manning to meet business needs

• Develop the team through training, coaching and mentoring with constant interactions

• Identify areas for improvement in service and food and beverage quality by reviewing service quality audit reports and formulate action plans

• Handle customers' requests and feedbacks

• Liaise with Chef to ensure a consistently good standard of food quality

• Drive sales and revenue growth

• Develop and maintain strong customer relationships

• Execute marketing and promotional initiatives

• Achieve business and financial targets

About you

• Minimum 8 years of working experience in Food & Beverage Service, ideally in upscale dining establishments, fine-dining restaurants, or 4-star/5-star Chinese restaurants

• Proven experience in restaurant operations, driving sales and revenue growth, developing and maintaining strong customer relationships, executing marketing and promotional initiatives, and consistently achieving business and financial targets

• Drive consistent service, process improvement and a passion for providing excellent service

• Competent in English and Chinese

• Good written and conversational Chinese is required as there is a need to comprehend menu in Chinese, communicate with Chinese speaking customers, business partners and associates

• Team player with strong inter-personal skills

• Experience in Premium Restaurant is an added advantage

Carlton Hotel (Singapore) Pte Ltd

Carlton Hotel Singapore is an upscale business hotel that offers its guests the best of Singapore. Combining international standards with exceptional service and local charm, Carlton Hotel offers 940 elegantly designed spacious rooms and is strategically located in the heart of Singapore. Comprehensive range of facilities and services include two club lounges, four F&B outlets including the award-winning Wah Lok Cantonese Restaurant, a gym and pool as well as 13 versatile functions rooms to create a seamless and enjoyable stay for each individual.

Job Description

JOB RESPONSIBILITIES:

1. Plans for special events and liaises with Marcom to provide input on marketing, including social media and other forms of publicity

2. Coordinates with Culinary, Catering Sales and other F&B Service Teams to ensure maximum productivity for the Bar

3. Selects and purchases liquor and other supplies in order to creates drinks & food menus across all F&B outlets which include Café Mosaic, Wah Lok, IRD, Banquet, Club Lounge & Tux Bar

4. Reviews menu pricing based on market tread and cost factors

5. Maintains inventory & ensures Bar is well stocked and clean

6. Monitors beverage and food costs; ensures meeting budget and produces positive P&L

7. Responsible for Bar’s cleanliness and equipment in good working condition

8. Works with HR for all staff hires, training, promotion, grievance and disciplinary action.

9. Schedules staff /team duty roster and complies with hotel grooming standard and aligns with hotel core values

10. Responds to guest’s feedback promptly and seeks remedy action immediately

11. Initiates and maintains guests and vendors relationship

12. Reviews and updates Bar’s P&P regularly

13. To create at least 1 event per quarter by partnering with Suppliers for promotional awareness

14. To develop with the team monthly Cocktail promotions (Cocktail of the month)

15. To create at least 5 beverage promotions per year across Café Mosaic, Wah Lok & Tux Bar

16. To show an increase in year on year Beverage Revenue across Café Mosaic, Wah Lok & Tux Bar

17. Responsible to curate Wah Lok Wine Listing as and when required to help reduce cost and improve selection and in turn overall revenues

EDUCATION AND WORK EXPERIENCE

• Diploma in F&B/Hospitality Management or equivalent qualification

• Minimum 3 years of similar experience in the hotel or free-standing restaurant and bar

• Accustomed to and comfortable with media exposure

• Ability to work independently and with minimal supervision

• Highly organized with strong analytic and communication skills

• Oral and written fluency in English and an additional language

AL IBRAHIM PTE. LTD.

Job Description

JOB DESCRIPTION
Sales & Restaurant Operations Executive
Key Responsibilities

• Receive and process purchase orders accurately and efficiently.

• Prepare and issue sales invoices and transaction documents.

• Verify customer orders, personal information and payment details.

• Communicate with customers by phone or email to answer enquiries and obtain missing information.

• Maintain and update customer, sales and order records.

• Prepare and compile weekly, monthly and annual sales and revenue reports.

• Coordinate with internal departments to expedite customer orders and ensure timely delivery.

• Forward customer feedback and complaints to the relevant departments for appropriate follow-up.

• Identify new products and opportunities to expand the range of products offered.

• Provide administrative and operational support to the sales department as required.

• Coordinate and oversee daily restaurant and catering operations.

• Ensure high standards of food and beverage service and maximize customer satisfaction.

• Respond promptly and professionally to customer complaints and resolve service issues effectively.

• Review product quality regularly and identify suitable new suppliers and vendors.

• Organize and supervise staff shifts to ensure adequate manpower coverage.

• Monitor staff performance, provide feedback and recommend improvements to enhance productivity.

• Estimate and monitor requirements for food products, kitchen utensils, cleaning supplies and other operational items.

• Ensure compliance with applicable food hygiene, sanitation, workplace safety and operational requirements.

• Maintain a positive restaurant image and recommend improvements to enhance customer experience.

• Monitor operational costs and implement measures to reduce wastage and improve efficiency.

• Prepare detailed weekly, monthly and annual reports covering revenue, expenses and operational performance.

• Support promotional activities and promote the restaurant brand within the local community through events and customer engagement.

• Recommend suitable marketing initiatives, including promotions, discounts and social media advertising, to reach a wider customer base.

• Train new and existing employees on proper customer service standards and operational procedures.

• Implement and maintain policies, procedures and protocols to support smooth and effective restaurant operations.

• Coordinate with suppliers, customers and internal departments to ensure smooth daily operations.

• Perform other related duties and administrative tasks as assigned by management.

• Willing and able to work on weekends and Public Holidays when required.

• Must possess a valid Singapore Class 3 Driving Licence.

• Good communication, customer service and interpersonal skills.

• Able to work independently and manage multiple operational responsibilities.

• Strong organizational, supervisory and problem-solving skills.

HANAE ITALIAN PTE. LTD.

Job Description

Greetings! We are a new family-style Korean-Italian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for a Restaurant Assistant Manager to join our management team in managing the Front of House operations.

Requirements:

- At least 3 years' experience in another full-service restaurant
- Trained in high service quality and standards
- Familiarity with restaurant service setup routines
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with a Manager trained in MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

HANAE ITALIAN PTE. LTD.

Job Description

Greetings! We are a new family-style Korean-Italian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for a Sous Chef to join our senior management team in managing the Back of House operations.

Requirements:

- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with a Head Chef trained in MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

KHAIRUNMIYAH RESTAURANTS PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

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

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

SJ SICKANDER AMMAL PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

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

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

ANISHA SG PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

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

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Jannatul Firdaus Pte. Ltd.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

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

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

CROWN INTERNATIONAL @ JB PTE. LTD.

Job Description

• Manage the day to day operations
• Prepare Artiste schedules and attendance
• Ensure excellent customer service and handle customer feedback
• Support marketing and promotional activities to increase arrendance and revenue
• Ensure artiste follow company policies and operating procedures
• Prepare weekly operational reports for management

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

About the role

To oversee the daily business operations, staff performance, customer service, and profitability of the business at an outdoor eatery operating mostly in the evenings, located at Central.

Key responsibilities

• Ensure excellent quality of food and service

• Achieve monthly sales targets

• Recruitment, training and supervision of staff

• Source and liaise with tenants and suppliers

• Ensure security and maintenance of company stocks and equipment

About you

• Relevant F&B experience of minimum 3 years

• Able to perform shift hours

• Independent and pro-active

• Able to perform with minimum supervision

• Good communication and people skills

Worldwide Hotels Management (H) Pte. Ltd.

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

Job Description

Job Summary

This role will lead and execute the strategic revenue management initiatives across multiple properties within the Group that is located in Singapore and be a custodian of the Group’s revenue management and group reservations policies and procedures. This role involves driving top-line revenue performance, optimizing room inventory, and ensuring competitive positioning in various markets and optimising group reservations operations. The incumbent will work closely with sales, marketing, and distribution teams and collaborate with general managers to develop and implement pricing strategies to maximize overall profitability.

Job Description

• Develop and implement a comprehensive revenue management and reservations strategy for all hotels within the group, ensuring optimal pricing and distribution across multiple channels.

• Monitor market demand, competitor pricing, and key performance indicators (KPIs) to adjust strategies and maximize revenue.

• Oversee revenue forecasts and budgeting processes.

• Provide training and development programs to enhance team performance and maintain consistency in revenue management and group reservations best practices across the group.

• Foster a culture of collaboration and data-driven decision-making within the team.

• Analyze and interpret complex data sets to identify trends, risks, and opportunities for driving revenue growth across multiple properties.

• Ensure a balanced approach to revenue generation, focusing on room rates, ancillary revenue streams, and overall guest experience.

• Manage key relationships with OTAs, third-party vendors, and distribution partners to optimize online presence and distribution costs.

• Conduct in-depth market research to identify emerging trends and market opportunities.

• Continuously monitor competitor performance, adjusting pricing and inventory strategies to maintain a competitive advantage.

• Regularly report on the performance of the group’s revenue management strategies, identifying areas for improvement.

• Provide monthly and quarterly reports to senior leadership, offering insights and actionable recommendations based on data analysis.

• Develop ad-hoc reports as needed to evaluate specific initiatives or opportunities.

• May require to undergo digital transformation by process improvement and the adoption of technology to enhance business performance.

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

• Training and development of corporate and property teams, to upskill revenue management knowledge and applications. 

Job Requirement

• Bachelor's degree or higher in Business Administration, Hospitality Management, Finance, or related field.

• Minimum of 10 years of progressive experience in revenue and reservations management, with at least 5 years in key leadership role.

• Experience managing revenue strategies and reservation management across multiple properties and multi-brands (cluster experience highly required).

• Proficiency in revenue management systems, business intelligence tools (e.g., Excel Power user, IDeaS, SynXis, Siteminder or other channel managers) and Opera Cloud (Reports and Analytics)

• Proven analytical and communication skills, with expertise in data-driven strategies and hotel revenue management, market dynamics, and distribution channels.

• Demonstrate interest in digital transformation, process improvement and the adoption of technology, such as AI to enhance business performance as an added advantage.

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Job Description

Kaarla is seeking a proactive and skilled Junior / Sous Chef (Pastry) to support daily pastry operations and help deliver exceptional dessert experiences. You will assist the pastry chef in preparation, production, and presentation of pastries while ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

• Assist the Group Pastry Chef in the smooth day-to-day operations of the Pastry Department.

• Support the team to ensure smooth kitchen operations and that all desserts are produced with consistent quality and presentation standards.

• Ensure desserts, pastries, and baked goods are prepared and served in a timely and efficient manner during service.

• Prepare and execute ingredients and food items according to established recipes, standards, and plating guidelines.

• Support in the development, testing, and execution of pastry and dessert menu items when required.

• Assist in monitoring food cost, portion control, and minimising wastage within the pastry section.

• Check and ensure all ordered items are received in the correct quantity and stored under proper conditions to reduce spoilage and wastage.

• Maintain and uphold hygiene, food safety, and sanitation standards in compliance with company and regulatory requirements.

• Guide and support junior pastry kitchen staff in daily operations and ensure adherence to kitchen standards and procedures.

• Assist in staff supervision, basic training, and performance feedback where required.

• Carry out any other ad-hoc duties as assigned by the Group Pastry Chef / Management.

Job Requirements

• Minimum 2–4 years of relevant pastry kitchen experience, with at least 1–2 years in a senior CDP or supervisory capacity preferred

• Possess a valid Food Hygiene Certificate

• Strong foundation in Western dessert production, including plated desserts, ice creams, sorbets and specialty cakes

• Experience in fine dining or quality-focused restaurant environments preferred

• Demonstrates the ability to support production planning and coordinate mise-en-place for service

• Able to work independently within assigned section while supporting overall pastry kitchen operations

• Creative, detail-oriented, and willing to learn and refine techniques aligned with Monti’s Italian dining standards

• Good organisational and time-management skills to ensure smooth dessert service

• Strong interpersonal and communication skills; able to guide junior team members and work collaboratively within the kitchen team

• Able to perform under pressure in a fast-paced service environment

• Maintains high standards of personal hygiene, food safety, and workplace cleanliness

• Displays professionalism, reliability, and a positive working attitude

• Willing to work weekends, public holidays, and rotating shifts based on operational requirements

• Open to occasional travel or cross-outlet support within the Group, if required

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

Position Statement

The Duty Manager assists the Front Office Manager in the administration and management of all Front Office operations to ensure profitability, control costs and quality standards, ensuring total guests’ satisfaction during the assigned shift. This role efficiently coordinates the day-to-day operation of the front desk and concierge, providing leadership at the frontline level.
 

What are we looking for?

A Duty Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
•    Able to read, write, speak and understand English to communicate effectively with guests and employees.
•    Able to effectively deal with internal and external guests, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect and analyze accurate information and resolve conflicts.
•    Strong interpersonal skills to provide overall guest satisfaction.
•    Excellent mathematical comprehension to understand and interpret numbers as they apply to operations in hotels.
•    Thorough organization and supervisory skills.
•    Proficient in accomplishing tasks.
•    Able to work under pressure and deal with stressful situations during busy periods.
•    Knowledge on hotel operating system

What will it be like to work for Hilton?

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

What will you be doing? 

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

•    Communicate effectively both verbally and in writing to provide clear direction to team members, observing performance and encouraging improvement. 
•    Drive departmental objectives for self and team, and work together to achieve the goal accordingly. 
•    To train, supervise, evaluate, counsel, and administer disciplinary for Front Office team members. 
•    Monitor lobby traffic and assign team members as required.
•    Review VIP reservations and ensure the proper handling of VIPs and groups, administering amenity orders, and managing incoming guests. 
•    Update the system by inputting inventory and non-inventory groups, monitoring special reservation handling requests and oversee rate changes for in-house guests.
•    Analyze data and make decisions based on daily and weekly forecasts of expected arrivals and departures.
•    Manage the Front Office team, resolve guests’ concerns, and implement resolutions by using discretion and judgment.
•    Lead and motivate team members by leading by example and employing competent and consistent management practices.
•    Take responsibility of the hotel as the Senior/Duty Manager in the absence of the Rooms Division Director/ Front Office Manager.
•    Performs night shift duties acting as the Night Manager when he/ she is not on duty.
•    Attend training where and when required.
•    Act as a coach and mentor to team members, conduct on the job training, reinforcing standards and expectations and motivating team members to strive for established targets.
•    Conducts PDRs, one-to-one meetings throughout the year, ensuring that the feedback given to team members is fair, unbiased and provides a platform for continued improvement, according to the Hilton standards.
•    Be involved with succession planning and development of high potential team members to ensure that all team members are trained to progress to the next level of their career.
•    Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests.
•    Responsible for the smooth induction and facilitation of training for new team members, ensuring that they are trained to the minimum level standard and that they can competently complete their jobs and know what is expected of them.
•    Create a warm and welcoming arrival for guests, ensuring that they feel “at-home” upon arrival.
•    Check-in guests in accordance to their reservation details, ensuring that the registration card is completed, reservation information confirmed, Hilton Honors enquired about, and method of payment is secured.
•    Handle complaints promptly and efficiently, taking the necessary action, and follow-up to ensure satisfaction with problem resolution. 
•    Maintain awareness of guests’ profiles and specific preferences, ensuring that they are acted upon for each reservation.
•    Act as the first point of contact and liaison for VIP guests, ensuring that they are treated personally and recognized as an individual.
•    Allocate rooms in accordance to guests’ reservations, preferences and remarks, maintaining a systemized and sales focused approach to room inventory management.
•    Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received.
•    Ensure that guests’ profiles and information are input into the OnQ system in a timely and accurate way.
•    Apply Hilton’s brand standards in every action, acting as a role model and example of how the standards should be carried out in a practical setting.
•    Knowledgeable of the hotel’s facilities and services as well as basic knowledge of Hilton International.
•    Up to date with information on facilities, attractions, places of interest, sights and activities in and around the hotel.
•    Ensure communication, coordination and cooperation between the Front Desk and other departments, specifically Business Development, Housekeeping, F&B and Finance Department.
•    Maintain the hotel systems to ensure accuracy of information and data, ensuring that it is easy to use and operated in an organized and systemized way. 
•    Ensure that the Front Desk equipment and systems are functioning at all times, and that the area is maintained in a clean, tidy and organized way.
•    Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. 
•    Conduct daily briefings, shift handovers, attend meetings and effectively communicate information to team members.
•    Ensure that the Rooms Division Director/ Front Office Manager is kept aware and up to date of operational issues. 
•    Ensure that the day-to-day functions of the front desk are completed, including but not limited to the checklists, trace reports, high balance checks, online back-up, allocation of rooms, Lost Interface, Pay-Masters, discount and rate discrepancies, and registration cards. 
•    Check registration cards, meeting and function information, billing instructions, financial records and reservation backup to ensure that all information received is acted upon.
•    Complete reports where and when requested, ensuring that they are complete and delivered on time to the respective parties.
•    Keep up to date and aware of competitor activities in order to be proactive and create market advantage.
•    Adhere to the hotel’s selling strategy of demand-based pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. 
•    Comply with Health & Safety, Emergency Management, Disaster manuals, Fire procedures and regulations. 
•    Adhere strictly to standard cash handling procedures amongst team members, ensuring that all team members balance their float and drop the required amount.
•    Adhere to the company’s credit policy at all times when handling cash, credit card transactions, city ledgers, LPO and third-party payments for rooms, meetings, F&B and other.
•    Maintain the efficiency of departure by checking all guests’ folios to ensure accuracy of charges.
•    Manage costs effectively by minimizing and controlling expenses.
•    Manage and approve allowances, refunds and discounts where applicable.
•    Adhere to the hotel’s security and emergency policies and procedures.
•    Carry out any other reasonable duties and responsibilities as assigned.
•    The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
 

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for an experienced and driven Restaurant Manager to oversee the daily operations of our Chinese restaurant.

The successful candidate will be responsible for leading the restaurant team, maintaining service standards, managing daily operations and ensuring an excellent customer experience.

Key Responsibilities

• Oversee the overall daily operation of the restaurant.
• Lead, manage and motivate the front-of-house team.
• Manage staff deployment and daily work schedules.
• Ensure high standards of customer service.
• Monitor restaurant service quality and operational standards.
• Handle customer feedback and resolve operational issues professionally.
• Monitor sales performance and support the achievement of business targets.
• Assist with cost control and minimise operational wastage.
• Monitor inventory and coordinate with the kitchen team.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Train and develop restaurant staff.
• Conduct team briefings and communicate operational updates.
• Work closely with the kitchen team to ensure smooth service.
• Support promotional activities and restaurant initiatives.
• Prepare operational reports and provide feedback to management.
• Carry out other duties assigned by senior management.

Job Requirements

• Relevant experience in restaurant management or F&B operations.
• Chinese restaurant experience is an advantage.
• Strong leadership and people-management skills.
• Good understanding of restaurant operations and service standards.
• Strong customer service and problem-solving skills.
• Good knowledge of staff scheduling and manpower management.
• Understanding of restaurant cost control and inventory management.
• Strong communication and interpersonal skills.
• Able to work in a fast-paced and high-volume restaurant environment.
• Willing to work shifts, weekends and public holidays where required.

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for experienced Chinese Cuisine Chefs to join our kitchen team.

We have opportunities across different Chinese restaurant concepts, including positions suitable for candidates with experience in Chinese regional cuisine.

Key Responsibilities

• Prepare and cook dishes according to established recipes and restaurant standards.
• Maintain consistency in taste, presentation and portion size.
• Prepare ingredients before service.
• Ensure food is prepared and served within the required standards and time.
• Monitor food quality and freshness.
• Maintain proper food storage and handling procedures.
• Follow food safety and hygiene requirements.
• Maintain cleanliness and organisation of the assigned workstation.
• Minimise food wastage and control ingredient usage.
• Assist with stock checking and ingredient preparation.
• Work closely with the Kitchen Supervisor and other kitchen team members.
• Support the kitchen during peak service periods.
• Train and guide junior kitchen staff when required.

Job Requirements

• Relevant experience in Chinese cuisine is strongly preferred.
• Candidates with experience in Chinese restaurants or Chinese regional cuisine are encouraged to apply.
• Good knife skills and food preparation techniques.
• Able to work efficiently in a high-volume kitchen environment.
• Good understanding of food safety and kitchen hygiene.
• Team player with a positive and responsible attitude.
• Able to work shifts, weekends and public holidays where required.
• Candidates with relevant experience in Sichuan cuisine or other Chinese regional cuisines will be an advantage.

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

Company Overview

Makansutra is a Singapore-based company passionate about Asian food culture. Founded by entrepreneur-photojournalist KF Seetoh, it shares culinary heritage through food guides, eateries, events, TV shows, and consultancy services.

Job Summary

Oversee daily business operations to drive staff performance, customer satisfaction, and profitability while managing resources and achieving sales targets.

Responsibilities

• Manage daily business operations to ensure smooth workflow and operational efficiency
• Monitor and improve staff performance through training, and supervision to maintain high service standards
• Ensure excellent food quality and customer service
• To manage monthly sales targets and drive business growth
• Source and maintain effective relationships with tenants and suppliers to secure quality products and services
• Oversee security and maintenance of company stocks and equipment to safeguard assets and ensure operational readiness

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

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service. As a Director of Food & Beverage, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

• Provides the vision and direction to lead the team towards the company’s goals and outcomes.
• Lead, train, and develop a high-performing team, ensuring efficient talent acquisition, onboarding, continuous in-department training and providing feedback and development opportunities.
• Maintain a positive work culture, fostering teamwork, flexibility, and open communication.
• Provides solutions and alternatives to operational challenges for the team.
• Ensure adherence to hotel policies, safety procedures, and operational standards.
• Effectively manage departmental operations, delegating tasks effectively and ensuring smooth service execution.
• Handle guest complaints and conflicts with diplomacy, ensuring excellent customer service.

• Stay ahead of F&B trends, collaborating on menu changes and promotional events for both Front of the House and Heart of the House operations.
• Implement creative solutions to enhance service quality and guest satisfaction.
• Maintain technical knowledge in food and beverage operations, ensuring high standards.
• Regularly review and improve service standards, addressing guest feedback proactively.
• Work closely with other departments (ie. Engineering, Housekeeping, Front Office, etc) for seamless operations.

• Identify and act on revenue maximizing opportunities, fostering a “everyone sells” culture.
• Use key financial metrics to track performance, control costs, and maximize revenue.
• Forecast revenue and expenses, analyzing variances to make informed business decisions.
• Ensure compliance with cost-control measures without compromising service quality.
• Optimize staffing levels and resource allocation to meet business demands efficiently.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Proven experience in a senior Food & Beverage leadership role.
• Strong operational knowledge across restaurant, bar, banquet, and in-room dining services.
• Excellent leadership, communication, and problem-solving skills.
• Financial acumen with experience in budgeting and forecasting.
• Creative mindset with a passion for innovation and guest engagement.
• Bachelor’s degree or diploma in Hospitality, Food Service Management, or related field preferred.
• Flexibility to work across shifts, weekends, and holidays.

Martino Agency

Job Description

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Martino Agency

Job Description

We’re looking for a dedicated and proactive Foodand Beverage Manager to support the overall management of our culinary anddining operations.

Responsibilities

·       Assist in the planning, coordination, and execution of food and beverageactivities

·       Support the management and development of the culinary and service teams

·       Contribute to menu planning, food preparation, and presentation tomaintain quality standards

·       Collaborate with suppliers, assist in negotiating contracts, and manageprocurement of ingredients and supplies

·       Assist in monitoring inventory levels, minimizing waste, and optimizingstock control

·       Ensure compliance with health and safety regulations and maintain aclean and sanitary dining environment

·       Participate in analyzing sales and customer feedback to identify trendsand areas for improvement

·       Assist in administrative tasks, including budgeting, forecasting, andfinancial reporting

Qualifications

·       Proven experience in a related role in the food andbeverage industry

·       Strong organizational and multitasking skills

·       Excellent communication and interpersonal skills

·       Basic knowledge of culinary techniques, flavors,and food safety standards

·       Proficiency in using point-of-sale systems andother relevant technology

·       Ability to work collaboratively in a fast-pacedenvironment

Martino Agency

Job Description

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Libre

Job Description

Job Description

• Oversee daily operations of allfood and beverage quality, portion control, and presentation. Coordinate foodand beverage service for special events and functions.
• Hire, train, schedule, andsupervise kitchen and service staff. Conduct performance evaluations andprovide ongoing feedback. Foster a positive work environment and resolve staffconflicts.
• Prepare and manage departmentbudgets. Monitor and control costs, including labor, food, and beverageexpenses. Track sales, manage inventory, and order supplies efficiently.
• Ensure high levels of customersatisfaction through quality service. Address guest complaints and resolveissues promptly and professionally. Gather customer feedback and implementimprovements.
• Enforce health, hygiene, andsafety regulations in all F&B areas. Maintain licenses and certificationsrelated to foodservice. Conduct regular inspections and implement correctiveactions.
• Collaborate with chefs andmarketing teams to design and update menus. Analyze market trends and customerpreferences to improve offerings. Develop promotions or special events toincrease revenue.
• Maintain records of sales,expenses, inventory, and staff schedules. Report to general management onperformance and goals. Ensure proper documentation for audits and inspections.
  

Requirements

• Strong leadership and people skills with the ability to manage a young, diverse team
• Excellent communication and customer service instincts
• Comfortable working late nights, weekends, and during events
• Familiarwith Greek Food and culture
• Prior experience in nightlife or high-volume restaurants preferred

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

Job Summary

We are seeking a proactive, experienced and service-driven Assistant Operations Manager (Concierge) to join our team. This role is responsible for supporting the management of Concierge and Guest Services operations, ensuring service excellence, operational efficiency, and consistent guest satisfaction. You’ll play a key role in leading frontline teams, managing daily operations, and driving high service standards across all guest touchpoints. 

Key Responsibilities

• Lead and oversee all Concierge and Guest Services operations, ensuring alignment with brand standards and business goals. 

• Develop and implement strategies to enhance service quality, operational efficiency, and guest satisfaction. 

• Oversee manpower planning, resource allocation, and workforce optimization. 

• Analyze guest feedback, operational data, and performance metrics to drive continuous improvement. 

• Manage high-level guest escalations and ensure effective resolution. 

• Establish, review, and enhance SOPs and service standards. 

• Lead, coach, and develop Assistant Operations Managers and frontline teams. 

• Strengthen cross-department collaboration to ensure seamless end-to-end guest experiences. 

• Build and maintain relationships with external partners and service providers. 

• Ensure compliance with safety, security, and operational policies. 

 Qualifications

• Diploma or Degree in Hospitality, Tourism, or related field. 

• Minimum 6–8 years of experience in Concierge or Guest Services, with at least 2–3 years in a managerial role. 

• Strong background in hospitality operations, preferably in a luxury environment. 

• Proven track record in leading teams and driving operational improvements. 

• Strong analytical, organizational, and leadership capabilities. 

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

Job Summary:

We are seeking a detail-oriented and responsible Housekeeper to join our team. This role is responsible for overseeing daily housekeeping operations, ensuring high standards of cleanliness across guest rooms and public areas, and managing staff performance and inventory. You’ll play a key role in maintaining service excellence and creating a safe, clean, and welcoming environment for guests. 

Key Responsibilities:

• Supervise daily work assignments and prepare staff rosters for housekeeping attendants. 

• Ensure the highest standards of cleanliness in guest rooms and public areas. 

• Provide guidance, training, and coaching to housekeeping staff on duty. 

• Monitor housekeeping supplies and maintain proper par stock levels. 

• Implement control measures to minimize operational errors and wastage. 

• Ensure compliance with workplace safety and health regulations. 

• Conduct regular inspections to uphold quality and service standards. 

• Coordinate with maintenance teams on repairs and upkeep of rooms and facilities. 

Requirements:

• Diploma or Degree in Hospitality, Tourism, or related field.  

• Minimum 4 years of housekeeping supervisory experience. 

• Strong leadership skills with knowledge of housekeeping operations. 

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

Job Summary:
We are seeking a detail-oriented and strategic Assistant Executive Housekeeper to join our team. This role is responsible for supporting the Executive Housekeeper in managing daily housekeeping operations, maintaining exceptional cleanliness standards, and driving team performance and development. You’ll play a key role in ensuring operational efficiency, enhancing guest satisfaction, and upholding the hotel’s service excellence standards.

Key Responsibilities:

• Assist the Executive Housekeeper in the overall planning, organization, and supervision of housekeeping operations across the hotel. 

• Ensure the highest standards of cleanliness, maintenance, and guest satisfaction in accordance with LQA standards. 

• Oversee daily cleaning operations of guest rooms and public areas to maintain quality and consistency. 

• Develop and implement training programs, including on-the-job training, classroom sessions, and mentorship for team members. 

• Monitor room inventory and coordinate with relevant departments to optimize room availability and revenue opportunities. 

• Implement structured training plans and schedules to enhance staff competency and efficiency. 

• Maintain clear communication and coordination with Front Office and other departments to ensure smooth operations. 

• Identify opportunities for process improvements and implement best practices within the department. 

Requirements:

• Diploma or Degree in Hospitality, Tourism, or related field.   

• Minimum 5-6 years of relevant experience in a managerial role within the hospitality industry, preferably in a 5-star hotel. 

• Familiarity with Opera / Opera Cloud systems and process management tools. 

• Strong leadership capabilities with a focus on operational excellence and quality standards. 

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

Job Summary:

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities:

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements:

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

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

Job Summary

We are seeking a strategic, results-oriented and guest-centric Operations Manager (Concierge) to join our team. This role is responsible for leading and optimizing Concierge and Guest Services operations, driving service excellence, and ensuring alignment with overall business objectives. You’ll play a key role in shaping operational strategies, developing high-performing teams, and delivering exceptional guest experiences at scale. 

Responsibilities

• Lead and oversee all Concierge and Guest Services operations, ensuring alignment with brand standards and business goals. 

• Develop and implement strategies to enhance service quality, operational efficiency, and guest satisfaction. 

• Oversee manpower planning, resource allocation, and workforce optimization. 

• Analyze guest feedback, operational data, and performance metrics to drive continuous improvement. 

• Manage high-level guest escalations and ensure effective resolution. 

• Establish, review, and enhance SOPs and service standards. 

• Lead, coach, and develop Assistant Operations Managers and frontline teams. 

• Strengthen cross-department collaboration to ensure seamless end-to-end guest experiences. 

• Build and maintain relationships with external partners and service providers. 

• Ensure compliance with safety, security, and operational policies. 

 Qualifications

• Diploma or Degree in Hospitality, Tourism, or related field. 

• Minimum 6–8 years of experience in Concierge or Guest Services, with at least 2–3 years in a managerial role. 

• Strong background in hospitality operations, preferably in a luxury environment. 

• Proven track record in leading teams and driving operational improvements. 

• Strong analytical, organizational, and leadership capabilities. 

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

Job Summary:

We are seeking a service-driven and proactive Assistant Operations Manager, Front Office to join our team. This role is responsible for supporting the daily operations of the Front Office while ensuring seamless guest experiences and adherence to brand standards. You’ll play a key role in leading frontline teams, driving service excellence, and supporting operational efficiency through effective coordination and supervision.

Key Responsibilities:

• Collaborate with Operations Managers to ensure smooth and efficient Front Office operations. 

• Oversee day-to-day front desk operations, ensuring seamless guest arrival, stay, and departure experiences. 

• Lead, coach, and guide team members to maintain high levels of guest satisfaction. 

• Handle guest feedback, service recovery, and escalations promptly and professionally. 

• Work closely with other departments (Housekeeping, Concierge, Engineering) to meet guest expectations. 

• Support implementation of Front Office procedures, systems, and service standards. 

• Monitor daily operations and identify opportunities for improvement. 

• Maintain accurate records and reports using PMS and operational tools. 

• Support training and development of team members. 

• Participate actively in emergency response procedures to ensure guest and staff safety. 

Requirements:

• Minimum Diploma or Degree in Hospitality or Tourism Management. 

• At least 5 years of experience in Front Office or Guest Relations, preferably in a 5-star hotel. 

• Proven experience in a supervisory or team leadership role. 

• Strong leadership, communication, and interpersonal skills. 

• Ability to work independently and collaboratively within a team. 

• Proficient in Microsoft Office (Word, Excel, PowerPoint). 

• Familiarity with Opera PMS. 

• Strong problem-solving skills and ability to perform under pressure.

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

About the Role
We are seeking an experienced Head of Central Kitchen to lead the end-to-end operations of a high-volume central kitchen environment. This is a senior leadership position for an experienced food production or catering professional with a strong track record in production planning, operational excellence, food safety, cost management and large-scale manpower leadership.

Key Responsibilities

• Lead the overall daily operations of a high-volume central kitchen and ensure timely production and fulfilment of demand.

• Plan and manage daily production schedules, manpower deployment and production capacity.

• Monitor production output, food quality and adherence to recipes, specifications and established standards.

• Establish and monitor KPIs covering productivity, quality, cost, manpower and service performance.

• Ensure compliance with SFA regulations and internal food safety requirements.

• Oversee food hygiene, sanitation, pest control, workplace safety and audit readiness.

• Lead investigations into food safety or operational incidents and implement corrective and preventive actions.

• Manage, coach and develop the central kitchen's management and production teams.

• Oversee workforce planning, recruitment, scheduling, performance management and succession planning.

• Collaborate with Culinary, R&D, QA, Procurement, Sales and Operations teams on product launches and production readiness.

• Prepare and present operational reports, cost analysis, KPI dashboards and improvement plans to senior management.

Requirements

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality, Operations Management, Supply Chain Management or a related discipline.

• Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering or food production operations.

• At least 5 years of senior leadership/management experience overseeing high-volume food production.

• Proven experience managing large operational teams within a central kitchen, food manufacturing or large-scale catering environment.

• Strong experience in production planning and scheduling is essential.

• Experience supporting multiple outlets, institutional catering, airline catering, ready-to-eat meal production or commissary operations will be highly advantageous.

• Strong understanding of food safety, quality management and regulatory requirements.

• Demonstrated ability to manage food costs, labour costs, inventory and operational budgets.

• Able to work collaboratively with senior stakeholders across HR, Finance, Operations and other functions.

Attention to: Felicia Lim

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.

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

Elitez Pte Ltd | EA Licence: 16C8004| Kwok Kia Wei | Registration No: R2110176

Premium Hotel Management Pte Ltd

Job Description

Key Responsibilities

Revenue Management & Yield Strategy

· Monitor daily occupancy, ADR, RevPAR, booking pace, and pickup trends.

· Recommend pricing and inventory strategies to optimize revenue performance.

· Implement revenue controls including length-of-stay restrictions, room type management, and demand-based pricing.

· Monitor future demand periods and identify opportunities to maximize revenue.

· Support the execution of approved revenue management strategies.

Forecasting & Budgeting

· Prepare daily, weekly, monthly, and annual revenue forecasts.

· Monitor forecast accuracy and recommend adjustments based on market conditions.

· Assist in the preparation of annual budgets and business plans.

· Analyse booking trends, wash factors, cancellations, and market demand patterns.

· Provide revenue insights and recommendations to management.

Market Intelligence & Competitive Analysis

· Conduct regular competitor benchmarking and rate shopping exercises.

· Monitor market trends, citywide events, and demand generators.

· Analyse market performance and identify revenue opportunities.

· Track competitor pricing, occupancy patterns, and promotional activities.

· Prepare market intelligence reports and recommendations.

Inventory Management

· Manage room inventory and availability in accordance with approved revenue strategies.

· Ensure room allocations, restrictions, and inventory controls are maintained accurately.

· Work closely with Reservations and Front Office teams to optimize room utilization.

· Identify opportunities to improve room mix performance and inventory efficiency.

Commercial & Pricing Support

· Support pricing decisions for corporate, wholesale, long-stay, and group business opportunities.

· Conduct profitability analysis for special projects and business opportunities.

· Participate in weekly revenue and commercial meetings.

· Provide analytical support for commercial decision-making.

Reporting & Systems

· Generate and distribute daily, weekly, and monthly revenue reports.

· Maintain revenue dashboards and performance tracking tools.

· Ensure the integrity and accuracy of revenue data.

· Support the administration of Opera Cloud, RMS, and related hotel systems.

· Identify opportunities to improve reporting efficiency and revenue processes.

Qualifications & Experience

Education

· Diploma or Degree in Hospitality Management, Business Administration, Finance, Economics, or a related discipline.

Experience

· Minimum 2 years of experience in Revenue Management, Revenue Analysis, Reservations, or a related hospitality discipline.

· Experience within an international hotel brand environment is an advantage.

· Pre-opening hotel experience will be an added advantage.

Skills & Competencies

· Strong analytical and numerical skills.

· Advanced proficiency in Microsoft Excel.

· Good understanding of hotel performance metrics including ADR, Occupancy, RevPAR, MPI, and RGI.

· Strong forecasting and reporting capabilities.

· High attention to detail and accuracy.

· Good communication and presentation skills.

· Ability to interpret data and provide practical business recommendations.

· Strong organisational and time management skills.

Private Advertiser

Job Description

o   Create and introduce innovative dishes and culinary techniques to elevate the dining experience and strengthen the restaurant’s competitive position.

o   Develop and create menus that embrace contemporary culinary trends while staying aligned with the establishment’s brand identity, concept, and values.

o   Develop and curate innovative menus that incorporate current culinary trends while remaining aligned with the establishment’s brand identity, concept, and core values.

o   Ensure the highest standards of food safety and hygiene are consistently maintained in accordance with applicable regulations and company policies.

o   Lead and oversee kitchen staff through effective recruitment, training, scheduling, and performance management to build a skilled, motivated, and high-performing team.

o   Manage food costs and inventory efficiently to maximize profitability while maintaining high-quality standards.

o   Oversee the regular inspection and maintenance of kitchen equipment to ensure optimal performance, safe operation, and compliance with established standards.

o   Perform regular quality assessments and tastings to ensure all dishes consistently meet established standards for taste, quality, and presentation.

o   Procure high-quality ingredients and build strong supplier relationships to ensure consistent availability, quality, and cost efficiency.

o   Procure premium-quality ingredients and maintain strong supplier relationships to ensure reliable supply, consistent quality, and cost-effective value.

o   Supervise all kitchen activities, from food preparation and cooking to plating and presentation, ensuring consistently high standards of quality and execution.

o   Supervise all kitchen operations, including food preparation, cooking, plating, and dish presentation, ensuring the highest standards of quality and consistency.

o   Work closely with Front-of-House Management to maintain smooth service operations and deliver an outstanding guest experience.

Requirements :

1. Creativity of culinary skills

2. Knowledge of menu design, kitchen management and food preparation

3. Knowledge of food safety standards and hygiene

4. Education of Culinary, Diploma of Culinary Institute

5. Experience 2-3 years of Head Chef (Italian Food)

6. Thai Nationality

Private Advertiser

Job Description

About the role

Oversee daily operations of the hotel, including front desk, housekeeping, food and beverage, and maintenance. Develop and implement effective business strategies to maximize revenue and occupancy rates. Monitor financial performance, manage budgets, and prepare financial reports. Ensure outstanding guest service and address any guest concerns effectively. Lead, train, and develop hotel staff to enhance their skills and ensure high performance. Maintain compliance with all hotel policies, procedures, and industry regulations. Collaborate with marketing and sales teams to promote the hotel and attract new business. Foster relationships with local businesses, community leaders, and industry partners.

Key responsibilities

• Oversee daily operations of the hotel, including front desk, housekeeping, food and beverage, and maintenance

• Develop and implement effective business strategies to maximize revenue and occupancy rates

• Monitor financial performance, manage budgets, and prepare financial reports

• Ensure outstanding guest service and address any guest concerns effectively

• Lead, train, and develop hotel staff to enhance their skills and ensure high performance

• Maintain compliance with all hotel policies, procedures, and industry regulations

• Collaborate with marketing and sales teams to promote the hotel and attract new business

• Foster relationships with local businesses, community leaders, and industry partners

• Achieve the hotel's revenue and profit targets as set by the company

• Maintain and increase the occupancy rate in line with targets

About you

• Bachelor's degree in Hospitality Management, Business Administration, or a related field

• Proven experience as a General Manager or similar role in the hospitality industry (5 years preferred)

• Strong knowledge of hotel operations and revenue management principles

• Exceptional leadership, communication, and customer service skills

• Proficient in hotel management software and Microsoft Office Suite

• Ability to make strategic decisions and solve problems efficiently

POCKET ROCKET CO., LTD.

Job Description

What you'll be doing

• Oversee and coordinate the daily operations of the front-of-house team.

• Ensure efficient and seamless guest service by providing guidance, training and support to the team

• Assist in managing staff schedules, allocating tasks and ensuring adequate staffing levels

• Liaise with the bar and kitchen team to ensure timely and accurate order fulfilment

• Address customer inquiries and complaints in a professional and timely manner

• Maintain a clean, organized and well-stocked front-of-house area

• Contribute to the development and implementation of new service initiatives and procedures

• Assist in the onboarding and training of new front-of-house staff

What we're looking for

• Minimum 2 years' experience in a similar Floor Team Leader or supervisory role within the hospitality industry

• Strong leadership and communication skills, with the ability to motivate and inspire a team

• Excellent customer service orientation and problem-solving abilities

• Proficient in cash handling and inventory management

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

• Thorough knowledge of food and beverage service standards and procedures

• Passion for the hospitality industry and a commitment to delivering an exceptional dining experience

• Work Location: Fatboy Izakaya Ekamai (BTS Ekamai 550 M.)

Employee Benefits:

• Working days: 5 days/week

• Meal Allowance

• Social Security

• Group Accident Insurance

• Provident Fund

• Birthday Leave

• Employee Meal Discount

• Annual Leave and Public Holidays ()

About us

POCKET ROCKET CO., LTD. is a leading hospitality group known for its innovative and trendy dining concepts. With a growing portfolio of successful restaurants and bars across Bangkok (Fatboy Izakaya, Somsak and Kim Jeong Grill), we are committed to delivering exceptional food and service to our guests. Our mission is to create a dynamic and inclusive workplace that empowers our employees to thrive and contribute to our continued success.

If you are passionate about the hospitality industry and eager to join a talented and ambitious team, we encourage you to apply for this exciting opportunity. Apply now to become our next Floor Team Leader at POCKET ROCKET CO., LTD.

VANA NAVA CO., LTD.

Vana Nava Hua Hin, Asia’s First Water Jungle is located in Thailand’s most beloved

Job Description

Andamanda Phuket, The largest leisure and entertainment destination in downtown Phuket, is looking for highly motivated, results-driven, team-oriented personalities to join our team in the following capacity:

The Opportunity

Lead the commercial growth of Andamanda Phuket, one of Thailand's leading water park destinations. The Director of Revenue will own the integrated Marketing and Sales strategy, translate market and visitor insights into profitable demand, and build high-value partnerships across domestic and international markets. The role balances brand growth with disciplined management of revenue, admissions, yield, budget, and ROI.

Key Responsibilities

·         Develop and execute the annual Marketing and Sales strategy aligned with business objectives, admissions targets, and revenue growth.

·         Own revenue planning across customer segments and sales channels, including direct, online, OTA, travel trade, corporate, group, school, MICE and strategic partners.

·         Partner with the General Manager and Finance team to set annual budgets, monthly forecasts and commercial action plans for admissions, average ticket yield, revenue and marketing spend.

·         Use sales, admissions, digital, market and customer data to identify demand opportunities, optimize channel mix, improve conversion and support pricing and promotional decisions.

·         Lead integrated brand, digital, social media, content, PR, performance marketing and campaign calendars for domestic and inbound audiences.

·         Strengthen Andamanda Phuket's visibility in priority international markets through TAT offices, airlines, hotels, DMCs, tour operators, OTAs, financial institutions, payment platforms, media, KOLs and influencers.

·         Create commercial partnerships, combined-ticket products, bulk-buy programs, cross-promotions and seasonal campaigns that generate measurable incremental revenue and visitation.

·         Drive repeat visitation through compelling product offers, annual-pass/member initiatives, CRM, remarketing and visitor lifecycle communications.

·         Set rate, discount, commission and partner-incentive frameworks within approved parameters; protect brand value, margin and channel integrity.

·         Ensure every Marketing and Sales activity has clear objectives, measurement, ROI assessment and post-campaign learning.

·         Own departmental budgets, contracts, agency performance and monthly business review reporting; take timely corrective action where performance is below plan.

·         Lead, coach and develop high-performing Marketing and Sales teams, build succession capability and foster strong cross-functional collaboration with Operations, Guest Experience, Events, F&B, Retail, Finance and HR.

·         Represent Andamanda Phuket at trade shows, roadshows, partner meetings, media activities and relevant tourism industry forums in Thailand and overseas.

·         Maintain awareness of tourism trends, competitor activity, source-market shifts and emerging digital platforms, and convert insights into practical commercial initiatives.

Qualifications & Experience

·         Bachelor's degree in Marketing, Business Administration, Hospitality, Tourism, Communications or a related field.

·         At least 10 years of progressive experience in Marketing, Sales, Commercial or Revenue roles, including a minimum of 5 years in a senior leadership position.

·         Proven success in attractions, hospitality, tourism, retail destinations, entertainment, leisure or another high-volume consumer business.

·         Strong record of delivering revenue and visitor growth through integrated marketing, sales channels and strategic partnerships.

·         Hands-on experience with international source markets, tourism authorities, airlines, hotels, tour operators, OTAs, financial institutions and digital/payment platforms is highly desirable.

·         Commercially strong and data-driven, with demonstrated capability in budgeting, forecasting, pricing, yield, market analysis and ROI measurement.

·         Advanced understanding of digital marketing, social media, CRM, analytics, SEO/SEM and performance reporting; Power BI or comparable tools is an advantage.

·         Excellent stakeholder management, negotiation, presentation and team leadership skills.

·         Fluent Thai and strong professional English.

·         Able to travel domestically and internationally and work flexibly in line with attraction trading needs.

We offer attractive salary commensurate with experience and ability, career development opportunities and generous fringe benefits to the successful candidates.  Please submit your English resume identifying your qualifications, work experience, current salary and expected salary with a recent photograph and more importantly the reason why you wish to join our group to ••••@andamandaphuket.com

Successful candidates will be expected to start as soon as possible.

For further information on our project, please visit www.andamandaphuket.com

Only shortlisted candidates will be notified for interviews.

Destination Hospitality Management

Job Description

About the role

The Cluster Food & Beverage Manager is responsible for the strategic leadership, operational excellence and financial performance of all food and beverage operations across multiple hostel properties. The role drives revenue growth, develops standardized operating systems and SOPs, improves guest service, ensures brand consistency and builds high-performing teams while maximizing profitability.

Key responsibilities

• Develop and implement cluster-wide food and beverage strategies that increase revenue, profitability and guest satisfaction.

• Lead all restaurant, bar, café, rooftop and grab-and-go operations across assigned properties.

• Create, implement and continuously improve F&B SOPs, recipes, service standards and operating manuals.

• Analyze daily, weekly and monthly sales performance and implement action plans to improve results.

• Drive upselling, menu engineering, promotions, happy hours, events and partnerships to maximize average spend.

• Ensure consistent food quality, beverage quality and presentation across all outlets.

• Monitor food cost, beverage cost, labour productivity, inventory and wastage.

• Work closely with purchasing to standardize suppliers and control costs.

• Conduct regular operational audits and property visits.

• Recruit, coach and develop outlet managers and supervisors.

About you

• Bachelor's Degree in Hospitality, Business or related discipline preferred.

• Minimum seven years of progressive F&B leadership experience including multi-unit operations.

• Strong financial analysis, budgeting and commercial skills.

• Excellent leadership, coaching and communication skills.

• Ability to travel frequently between hostel locations.

Wyndham Vacation Resorts (Thailand) Limited

Job Description

Wyndham Vacation Resorts (Thailand) Limited

Job Description

Sales Manager – Club Wyndham Patong Hill Phuket

Location: Phuket, Thailand | Full-Time

Join Club Wyndham Patong Hill Phuket, a 242-room full-service resort and the first Club Wyndham-branded resort in Thailand. We are looking for a proactive, commercially driven Sales Manager to grow our local and international leisure business and deliver measurable room nights and revenue.

Key Responsibilities:

• Develop and execute sales strategies to grow room nights, revenue and market share.

• Identify new business opportunities across key source markets, including Australia, New Zealand, Southeast Asia, China, Taiwan, India and the Middle East.

• Build and maintain strong relationships with wholesalers, tour operators, travel agents, DMCs, OTAs, corporate partners and other key distribution channels.

• Manage key accounts while actively developing new accounts and commercial partnerships.

• Conduct sales calls, partner visits, site inspections, roadshows, trade shows and sales missions.

• Work closely with Revenue Management and Marketing to develop market strategies, tactical promotions and need-period initiatives.

• Monitor market trends, competitor activity and international travel patterns to identify new opportunities.

• Maintain a strong sales pipeline and provide regular reporting on account production, sales activities and future opportunities.

About You:

• Previous experience as a Sales Manager, Director of Sales, Business Development Manager or similar within a hotel or resort.

• Strong experience in leisure, tourism and international inbound sales.

• Good knowledge of Phuket, Thailand and wider Asian tourism markets.

• Established relationships with international travel partners would be highly advantageous.

• Proven ability to generate new business, room nights and revenue.

• Strong commercial, negotiation, presentation and relationship-building skills.

• Proactive, target-driven and comfortable working independently in the market.

• Willingness to travel domestically and internationally for sales activities.

• Excellent English communication skills; Thai language is an advantage.

What We Offer:

Join Travel + Leisure Co. and be part of the growth of the Club Wyndham brand across Thailand and Asia Pacific. This is an exciting opportunity to build international markets, develop strategic partnerships and directly contribute to the commercial success of a new and growing resort.

NT 1 (PHUKET) LIMITED

Job Description

Leading the guest-facing floor across the Golden Sala, Treville Bistro, in-villa dining at any hour, and full-property private buyouts. Service here is personal, anticipatory, and quietly precise. This is a hands-on role for someone who leads from the floor, not the office.

• Minimum five years as Assistant F&B Manager or three years as F&B Manager at a luxury hotel, resort, or fine-dining establishment.

• A strong beverage, wine and cocktail foundation; sommelier training is an advantage.

• Experienced in private dining and events for discerning clientele.

• Fluent in English and strong working Thai.

• Hands-on, warm, self-motivated, a natural team player with strong leadership and a controlled temper.

• Pre-opening experience is an advantage.