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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.

Far East Organization

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

Job Description

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Summary
We are seeking a Restaurant Manager to lead restaurant operations, manage team performance, enhance customer satisfaction, and ensure efficient business operations in a dynamic restaurant environment.

Responsibilities

• Lead and oversee overall restaurant operations on a daily basis
• Manage and monitor team performance to ensure operational efficiency
• Develop work schedules and allocate manpower effectively
• Review and maintain service quality standards and customer satisfaction
• Handle customer concerns and operational matters professionally
• Monitor inventory usage and operational requirements
• Ensure compliance with food safety and workplace regulations
• Support staff development, coaching and training activities
• Implement operational improvements to enhance restaurant performance
• Work shifts, weekends and public holidays as required

Preferred Competencies and Qualifications

• Minimum 5 years of relevant experience in restaurant operations preferred
• Experience in staff management and operational coordination preferred
• Strong leadership and problem-solving abilities
• Ability to manage multiple responsibilities in a fast-paced environment
• Good communication and interpersonal skills

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

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

Key Responsibilities:

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

Requirements:

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

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

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

STRATEGIC PLANNING

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

OPERATIONS MANAGEMENT

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

Job requirements

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

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Summary
We are seeking a Restaurant Manager to oversee daily restaurant operations, ensure excellent customer service, supervise staff performance, and support business growth in a fast-paced dining environment.

Responsibilities

• Manage day-to-day restaurant operations efficiently
• Supervise and guide service staff to ensure service quality standards are met
• Handle customer feedback and resolve service-related issues professionally
• Coordinate staff schedules and operational requirements
• Monitor inventory and assist in ordering supplies when required
• Ensure workplace cleanliness and compliance with food safety standards
• Support staff training and team development
• Prepare operational reports and assist with restaurant planning activities

Preferred Competencies and Qualifications

• Strong communication and leadership skills
• Ability to work in a fast-paced environment
• Ability to work shifts, weekends and public holidays

1 OAK Thailand Co.,Ltd

Job Description

Location: Bangkok /Sukhumvit 11

Department: Food & Beverage

Job Highlights

• Manage premium in-hotel restaurant & fast-growing delivery operations.

• Lead FOH team & optimize third-party delivery platforms (Grab, Lineman, Foodpanda).

• Attractive salary, service charge, and career growth opportunities.

Key Responsibilities

1. In-Hotel Restaurant Management

• Guest Experience: Maintain high-touch hospitality standards on the dining floor, handling guest feedback and building local clientele rapport.

• Team Leadership: Recruit, train, and schedule front-of-house (FOH) staff, fostering a culture of exceptional service and cross-training teams for peak hours.

• Financial Accountability: Meet and exceed monthly revenue targets for the physical restaurant space through upselling strategies and cost controls.

2. Delivery & Off-Premise Operations

• Platform Management: Oversee menus, pricing, promotions, and performance metrics across all digital delivery applications and direct-ordering channels.

• Logistics Optimization: Streamline the packing, dispatch, and rider handover processes to minimize delivery times and eliminate order errors.

• Packaging Quality: Maintain strict standards for delivery packaging, ensuring food presentation, temperature, and hygiene are preserved during transit.

3. Inventory & Cost Control

• Waste Reduction: Monitor inventory levels and analyze delivery data to forecast demand, minimizing food waste across both operations.

• P&L Management: Manage labor costs, packaging expenses, and platform commission fees to maximize profitability margins.

Bound and Beyond Public Company Limited

Bound and Beyond Public Company Limited or BEYOND is hospitality investment company, focusing on the upscale to ultra-luxury hotel segment. It has been listed on the Stock Exchange

Job Description

About KAIA

KAIA is a portfolio of luxury outdoor resorts set in beautiful natural landscapes, built around connection to people, place, and a deeper sense of purpose.

Each KAIA destination feels alive, shaped by its surroundings, and defined by local stories and culture. Designed for the modern traveler seeking freedom, authenticity, and exploration, every resort brings together nature, wellness, and human connection in a way that feels both alive and grounding.

KAIA Koh Phangan

Set along the northeastern coastline of Koh Phangan, KAIA’s flagship is a beachfront luxury tented resort where nature, wellness, and shared connection come together through movement, ritual, and dining.

Recognized by Condé Nast Traveler as one of the Most Exciting Hotel Openings of 2026, KAIA Koh Phangan is owned and operated by Bound and Beyond, the team behind Four Seasons Hotel Bangkok at Chao Phraya River and Capella Bangkok, ranked #2 and #3 among the World’s 50 Best Hotels in 2025.

Our People

We are building a team of people who value presence, care, and genuine human connection. At KAIA, hospitality is shaped by how people make others feel through collaboration, intention, and shared experiences rooted in nature, wellness, and community.

Whether behind the scenes or guest facing, every role contributes to creating an environment that feels thoughtful, welcoming, and connected to its surroundings.

We’re looking for people who are excited to help build something intentional, contribute ideas, and grow with us from the ground up.

About the Role

We are looking for an experienced Night Manager to oversee resort operations during evening and overnight shifts. Acting as the Manager-on-Duty, this role ensures guest needs are handled with care and professionalism while maintaining operational flow, safety, security, and service standards across the resort.

Key Responsibilities

Pre-Opening

• Support the setup of night operations procedures, shift handovers, emergency protocols, and operational checklists.

• Participate in pre-opening training, service simulations, and operational readiness exercises.

• Support implementation and testing of operational systems, reporting tools, and night audit processes.

• Reinforce KAIA’s service culture, communication standards, and guest experience expectations across shift-based teams.

Resort Operations

• Act as Manager-on-Duty during assigned shifts, overseeing smooth evening and overnight operations.

• Handle guest requests, complaints, incidents, and service recovery with professionalism and care.

• Coordinate closely with Front Office, Housekeeping, Security, Engineering, and other departments to ensure operational continuity.

• Oversee night operations, safety procedures, patrol coordination, and emergency response processes.

• Support Front Office and Accounting with night audit, cashiering controls, guest billing, and shift balancing procedures.

• Conduct regular operational walk-throughs to maintain cleanliness, presentation, safety, and guest readiness standards.

• Prepare shift handover reports and communicate operational updates clearly across departments.

Qualifications & Experience

• Bachelor’s degree or diploma in Hospitality Management, Tourism, Business Administration, or a related field is preferred.

• Minimum 3–5 years of experience in hotel or resort operations, ideally within Front Office, Rooms Division, or Duty Management.

• Previous experience as Night Manager, Duty Manager, Assistant Front Office Manager, or similar role is preferred.

• Pre-opening experience is an advantage.

• Fully fluent in Thai

M Social Hotel Phuket

Job Description

M Social Hotel Phuket

Job Description

Spicy Sombrero Co., Ltd.

Job Description

GENERAL MANAGER

Location: Bangkok, Thailand
Industry: Food & Beverage / Casual Dining
Employment Type: Full-time / Shift-based
Reporting Line: Owner / Operations Manager

Position Overview

The General Manager is responsible for overseeing all daily operations of the restaurant, ensuring high standards of service, efficient operations, staff performance, cost control, and guest satisfaction.

The role requires strong leadership, operational oversight, team management, and the ability to maintain a lively, welcoming, and high-energy guest experience aligned with the Spicy Sombrero brand.

 Key Responsibilities

o   Operations Management

·       Manage daily restaurant operations across FOH and BOH

·       Develop shift schedules and manage attendance

·       Coordinate with ownership on inventory, vendors, and operational planning

·       Ensure compliance with health, safety, and sanitation regulations

·       Maintain overall upkeep and presentation of the restaurant

o   Team Leadership

·       Recruit, train, supervise, and evaluate staff performance

·       Maintain staff discipline, morale, and workplace culture

·       Lead and motivate teams in a fast-paced hospitality environment

o   Guest Experience

·       Maintain high guest service standards and handle escalated complaints

·       Create a lively, welcoming, high-energy guest experience aligned with the Spicy Sombrero brand

o   Financial & Performance Management

·       Oversee cash handling, sales reporting, and POS accuracy

·       Monitor labor and operating costs

·       Analyze daily sales trends and operational performance

·       Ensure accurate reporting and operational efficiency

o   Beverage & Marketing Operations

·       Monitor beverage cost control and alcohol inventory

·       Coordinate with beverage suppliers and promotional activations

·       Support cocktail, happy hour, and beverage-driven sales initiatives including weekly promotions

·       Assist in creating content for all social media platforms

Required Qualifications

·       Minimum 3–5 years of restaurant management experience

·       Strong leadership and organizational skills

·       Experience managing budgets and labor costs

·       Understanding of POS systems, Grab, Lineman, inventory systems, and HR management programs

·       Fluent in English; Conversational Thai preferred

Preferred Skills

·       Experience in casual or fast-casual dining

·       Familiarity with delivery platforms and restaurant technology systems preferred

·       Strong interpersonal communication

·       Problem-solving and decision-making abilities

·       Ability to work under pressure in a high-volume environment

Work Conditions

·       Shift-based including weekends and holidays

·       Standing and walking for extended periods

Performance Expectations

·       Consistent service quality

·       Staff retention and training effectiveness

·       Accurate reporting and cost control

·       High guest satisfaction ratings

·       Efficient operational execution and restaurant upkeep

·       Strong beverage sales performance and promotion execution

Aqua Restaurant Management Limited

Aqua Restaurant Group is a pioneer in ‘Lifestyle Dining’ with

Job Description

Aqua Restaurant Group is home to a unique collection of restaurants and bars in vibrant cities like London, Paris, Hong Kong, New York, Miami, and Dubai.

At Aqua, we offer passionate culinary and hospitality professionals the chance to grow their careers and explore new opportunities.

As our Restaurant Manager, you will be guiding a dynamic team of restaurant professionals with one common goal - to create a memorable dining experience for our guests.

The Job

• To assist General Manager in daily operations to ensure a smooth-running and efficient operation at all times

• Report to restaurant General Manager and lead a team of 20

• Enhance customers’ satisfactions and loyalty by providing and maintaining good quality of food and service to our guests constantly

• To be constantly on the lookout for ways and means to improve the smooth running of the restaurant

• Control inventory stock and monitor the hygiene of the restaurant

• Provide regular job and service training to employees

What You Need

• At least 3 years’ supervisory experience in fine dining restaurants

• Proactive in achieving sales and revenue targets

• Strong team management and communications skills

• Service and people oriented with a bubbly personality

• Good command of spoken English

What we bring to the table

• Work-life balance: 5-day work week

• Health first: Medical insurance

• Dine with us: Enjoy discounts at all Aqua venues

• Celebrate YOU: Take your birthday off and earn celebration allowance

• Grow with us: Ongoing training and development to support both your professional and personal development

• Breaks: Food provided during your breaks - Restaurant perk

Where there is water, there is life & where there is life, you will find us!

Dive into a world of culinary innovation and memorable dining experiences, where your love for food and hospitality can shine.

All applicants must be eligible to live and work in HK.

Aqua Restaurant Group welcomes individuals from all backgrounds and is committed to creating an inclusive work environment. If you require reasonable adjustments to make your experience more accessible, please let us know.

Apply today as an Restaurant Manager and be part of Aqua’s global culinary adventure!

SmartHire by SEEK

Job Description

Our client is seeking a Junior Sous Chef / Sous Chef – Cold Kitchen to join their team!

This role offers a unique opportunity to lead and manage the Cold Kitchen operations, ensuring the highest standards of food safety, quality, and presentation. You will play a key role in the daily running of the kitchen, directly contributing to guest satisfaction and operational efficiency.

About Our Client

Our client is a renowned hospitality establishment known for its excellence in service and guest experience. Located in the heart of Singapore, the hotel offers a dynamic work environment where you can grow and excel in your culinary career.

What you'll be doing?

• Supervise Kitchen Operations: Lead and manage the daily activities of the Cold Kitchen, ensuring smooth operations and adherence to quality standards.

• Plan Buffet Production: Coordinate and oversee the production of buffet meals, aligning with reservation covers to minimize waste and maximize efficiency.

• Maintain Food Safety: Ensure all food preparation and storage meet NEA food safety regulations, preventing contamination and spoilage.

• Monitor Quality and Inventory: Keep a close eye on food quality, storage conditions, and inventory levels, assisting in the timely replenishment of items.

• Train and Supervise Staff: Guide and evaluate kitchen staff, fostering a positive and productive work environment.

• Propose Menu Improvements: Review and suggest enhancements to the menu, aiming to elevate guest satisfaction and dining experience.

• Ensure Smooth Operations: Facilitate proper shift handovers and maintain operational efficiency across all kitchen activities.

Who are they looking for?

• Relevant Culinary Experience: Candidates with a minimum of 2–3 years of experience in hotel or F&B operations, especially in a supervisory role.

• Food Safety Certification: Possession of WSQ Food Safety & Hygiene certification is essential for ensuring adherence to food safety standards.

• Leadership and Communication Skills: Strong leadership abilities, coupled with excellent communication and organizational skills, to effectively manage kitchen staff and operations.

• Flexibility and Adaptability: Ability to work under pressure in a fast-paced environment, including rotating shifts and public holidays.

Why should you consider this opportunity?

Our client offers an attractive remuneration package and other benefits, such as:

• Proximity to MRT stations for easy commuting

• Annual Wage Supplement (AWS) to complement your earnings

• Comprehensive flexi benefits including dental and medical coverage

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We welcome applicants from all backgrounds and experiences to apply.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

Jobs DB Singapore Pte Ltd | 24C2640

Oh Zi Yi, Joey | R22107510

#SmartHire

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7:00am - 4:30pm

  PM: 1.00pm - 10:30pm

• Basic is up to $5000

• Location: Central

Responsibilities

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

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

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

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

• Support food innovation and continuous improvement in kitchen offerings.

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

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

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

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

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

Requirement

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

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

Next Step:

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

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

KOREAN STEAK HOUSE OCC PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

The Fullerton Bay Hotel

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

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

•Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

•Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

•Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

•Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.

•To ensure that all kitchen Mise en Place is prepared according to production plan.

•Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:
•Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

•Knowledgeable in all food products

•Knowledge of all cooking methods

•Knowledgeable in all cutting methods

•Trained in all food safety and sanitation standards

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Front Office Manager, the incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.

• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.

• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.

• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.

• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.

• Follow up with Housekeeping any unresolved room discrepancies.

• Maintain reservation procedures, same day arrivals.

• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.

• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.

• Understand and carries out duties in line with Hotel Emergency Procedures.

• Inspects guestrooms on a daily basis.

• Responds promptly to any operational requests from Front Office and other hotel departments.

• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.

• Possess good command of English

• Minimum 3 years experience in a similar role

• Comprehensive Opera knowledge

• Mature & Customer focused.

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE
Reporting to the Executive Housekeeper, the Assistant Housekeeper is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will closely monitor all processes related to ensuring high level of housekeeping services provided to the guest is timely and defect free.

OVERALL OBJECTIVES

• Assist in the management of the Housekeeping team, especially in the absence of the Executive Housekeeper.

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.

• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.

• Keep the Housekeeping Staff informed on the daily operational activities and challenge and provide all information relevant to their job duties.

• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.

• Handle comments and requests from guests and other departments to meet their satisfaction. 

• Manage hiring, training, performance evaluation and conflict resolution of team members when appropriate.

• Ensure good relations and effective inter-departmental communication.

• Make recommendations to Executive Housekeeper on improving the services provided by the Housekeeping Department.

• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.

• Administrative duties such as attending meetings, writing reports and memos as required.

• Other ad-hoc duties as assigned

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.

• Minimum 3 years of relevant working experience in hospitality industry.

• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling

• Effective verbal and written communication skills. 

• Able to perform shift work.

HAOH PTE. LTD.

Job Description

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant finanical objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing sales, labour & food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hire, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned area, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support duties and responsibilities as and when assigned by the management

LIBERTY MBFC PTE. LTD.

Job Description

• Ensure that employees report for duty punctually, wearing the correct uniform, shoes, and name badge.
• Ensure that all employees are courteous and professional at all times.
• Supervises the employees, ensuring that the correct standard of service is maintained and continuously improved.
• Ensure the quality of food preparation is by the established standard.
• Ensure the quality of food collected from the store before use.
• Ensure the cost-effective production of raw materials to minimize wastage.
• Ensure proper portion control of food.
• Ensure electrical and mechanical equipment and utensils are in operation and properly maintained.
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables, and equipment.
• Ensure the highest standard in food preparation, storage, and handling according to ENV standards.
• Ensure staff practices the “First In, First Out” standard.
• Performs any other duties that the Management may assign from time to time.

Private Advertiser

Job Description

Responsibilities

• Strategic Vision & Execution: Define and execute the roadmap for new business concepts from ideation through market launch and maturity. Drive cross-functional synergy across matrixed support functions.

• Fiscal Accountability: Maintain full P&L ownership, optimizing financial health and implementing performance-improvement frameworks to build a resilient business model.

• Operational Excellence & Scaling: Lead the end-to-end rollout of new market footprints, ensuring quality, cost efficiency, and standard operating procedures to support future expansion.

• Complexity Management: Navigate business ambiguity by establishing sophisticated operational, governance, and financial frameworks.

• Innovation & Market Optimization: Capitalize on market opportunities using data-driven insights to refine brand positioning. Drive digital transformation and modern consumer engagement initiatives.

• Human Capital Development: Oversee talent pipeline strategy, retention programs, and engagement initiatives, fostering a high-performance, collaborative team culture.

• Governance & Controls: Direct financial and operational governance, ensuring internal controls, accurate forecasting, budgeting, and capital planning.

Job Requirements

• Strategic Leadership: Proven track record in a strategic and operational leadership role, particularly in managing complex business trajectories or new ventures within a matrixed organization.

• Commercial Acumen: Demonstrated experience managing comprehensive P&L frameworks and driving bottom-line results.

• Industry Experience: Strong background in consumer-facing operations, portfolio development, and multi-unit management.

• Scale-Up Capabilities: Proven ability to build, scale, and optimize new business models in dynamic, fast-paced markets.

GRILLS N' WOK PTE. LTD.

Job Description

Company Overview

Biryani Brews is a family-friendly casual dining restaurant serving authentic, healthy food with home-ground spices at reasonable prices and exceptional customer service. We offer breakfast, lunch, dinner, and drinks with a menu designed for all age groups.

Job Summary

Plan and manage authentic Indian cuisine preparation, kitchen operations, and menu customization to meet client needs while ensuring food safety, cost control, and high-quality standards in a dynamic dining environment.

Responsibilities

• Plan, modify, and customize Indian cuisine menus to align with client needs and demand
• Develop all recipe ingredients in-house to minimize off-the-shelf purchases for food preparation
• Calculate detailed food costing and pricing for individual dishes and menus to control costs and reduce food wastage
• Manage kitchen operations during odd hours, public holidays, and weekends as needed with full accountability
• Substitute and support kitchen team members during absences, including cleaning and maintenance tasks
• Communicate effectively with clients to understand their needs and advise on appropriate menu choices considering health conditions
• Monitor and manage stock levels, replenish supplies timely, track stock movement, and remove expired or unsafe items
• Maintain high standards of food safety and hygiene in compliance with SFA statutory guidelines
• Ensure consistent food quality by implementing and enforcing in-house SOPs for food preparation
• Apply knowledge of Indian spices’ health benefits, preparation methods, and marination times to optimize dishes
• Follow management instructions and incorporate client feedback to continuously improve service quality
• Procure Indian spices based on stock nature, quality, and price considerations
• Train junior kitchen team members to develop their skills and support kitchen management

Required competencies and certifications

• Minimum 10-12 years of experience in preparing authentic Indian cuisine

GRILLS N' WOK PTE. LTD.

Job Description

JOB DESCRIPTION:

We are seeking an experienced and knowledgeable Restaurant Manager/ Assistant Manager to oversee the daily operations of our Halal restaurant. The ideal candidate will have a deep understanding of Halal procedures, excellent leadership skills, and a passion for delivering outstanding customer service.

Responsibilities:

. Lead and manage the Front of House restaurant's operations, with a primary focus on maintaining Halal standards and procedures throughout the establishment.

· Train, mentor, and supervise restaurant staff, including chefs, servers, and kitchen assistants, to ensure compliance with Halal guidelines and deliver exceptional service to our customers.

· Work closely with suppliers and vendors to source Halal-certified ingredients and products, ensuring the integrity of our menu offerings and maintaining the trust of our customers.

· Oversee food preparation, handling, and serving processes to ensure strict adherence to Halal standards according to MUIS regulations.

· Enforce and implement policies and procedures to uphold MUIS Halal standards and foster a culture of continuous improvement.

· Stay informed about industry trends, regulatory changes, and best practices in Halal certification to ensure ongoing compliance and relevance for our restaurant.

· Overseeing day-to-day operations of the store and ensuring smooth operations.

· Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.

· Addressing customer inquiries, concerns, and complaints in a timely and professional manner.

· Handling cash transactions accurately and securely. Supervising and training crew staff on food preparation, customer service, and safety.

· Adhering to health and safety regulations, including cleanliness standards and hygiene practices.

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

• Support the Director of Catering & Events in the strategic planning, leadership, and overall management of catering and event operations for social, corporate, and group functions.

• Provide day-to-day leadership and oversight of the catering and event sales team, event services managers, and cross-functional departments to ensure consistent execution and service excellence.

• Oversee client relationships from contracting through event completion, ensuring alignment with revenue goals, service standards, and guest expectations.

• Lead and support contract negotiations, pricing strategies, and upselling initiatives to maximize revenue, profitability, and market competitiveness.

• Coordinate closely with the Sales department to optimize function space utilization and ensure maximum yield across all revenue-producing areas.

• Review, approve, and ensure accuracy of all banquet event orders (BEOs), event documentation, and operational reports.

• Assist in the development, management, and monitoring of departmental budgets, forecasts, labor costs, and profitability.

• Analyze sales performance, average checks, guest counts, and market trends to drive productivity, efficiency, and revenue growth.

• Support the Director in the planning and on-site execution of large-scale, high-profile, or complex events.

• Collaborate with culinary, operations, finance, and other hotel departments to ensure seamless coordination and high levels of guest satisfaction.

• Contribute to marketing plans, sales strategies, and assigned market initiatives to increase catering volume, revenue, and market share.

• Assist in the development and pricing of banquet menus based on competitive analysis and operational capabilities.

• Maintain strong knowledge of banquet facilities, service capabilities, and competitive market conditions.

• Ensure compliance with hotel policies, SOPs, training requirements, safety, and security standards; assist with updates as needed.

• Anticipate and resolve guest concerns and operational challenges, escalating issues to the Director of Catering & Events when appropriate.

Oversee deposit collection and adherence to established credit and billing policies.

Keep senior leadership informed of VIP, high-profile, or security-sensitive events, as well as any operational risks or unusual matters.

Foster a positive, inclusive work environment that emphasizes teamwork, accountability, professional development, and mutual respect.

Participate in leadership meetings, emergency response procedures, and special projects as assigned.

·         Performs any other related duties that may be assigned from time to time.

Far East Hospitality

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

Job Description

About the role

As the Front Office Manager (Oasia Resort Sentosa) at Far East Hospitality, you will be responsible for leading and managing the front office operations of this prestigious resort located in the beautiful Sentosa Central Region. This is a full-time position that will see you playing a pivotal role in delivering exceptional guest experiences and ensuring the smooth running of all front-of-house activities.

What you'll be doing

1. Responsible for the effective, efficient, and profitable functioning of the Front Office department.

2. Prepare the short-term and long-term department strategies for the onward planning, budgeting, and forecasting together with the Cluster Executive Committee.

3. Develop, recommend, and advise the Hotel Manager/Room Division Manager on potential areas for improvements relating to processes and strategies within the hotel.

4. Be proactive and resourceful in the analysis of trends as well as the changing needs and expectations of guests relating to hotel accommodation, services, and facilities.

5. Align and rally the staff towards achieving ARR and occupancy goals with proper yield management of room inventory.

6. Ensure that the Front Office department handles all guest calls promptly and in a friendly manner.

7. Inspect guest rooms, public areas, lobby, and other facilities periodically to maintain a consistently high standard.

8. Work with outsourced security for efficient surveillance and proper reporting/follow-up of incidents.

9. Collaborate with Human Resources for manpower-related matters.

10. Make plans for succession planning to ensure the development of future department heads.

11. Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

What we're looking for

1. Minimum Diploma or Degree in Hospitality, Tourism, or related field

2. At least 5 years of Front Office experience, including 2–3 years in a supervisory or managerial role.

3. Strong leadership, communication, and interpersonal skills.

4. Service-oriented with the ability to manage guest satisfaction and operational efficiency.

5. Proficient in Opera PMS or other hotel front office systems.

6. Hospitality certifications (e.g., CERT, service excellence, operations management, or leadership) are an advantage.

7. Professional, well-groomed, and composed in all guest interactions.

About us

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

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

Apply now!

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. To Oversee daily operation and activity for Dishwashing/cleaning department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

OOTO & CO PTE. LTD.

Job Description

Looking for an

Open Opportunity To Orchestrate?

Outstanding Occasions That Outshine?

You’re in the right place!

OOTO & CO is on the hunt for our next Event Manager — someone who dreams in run sheets, lives for logistics, and gets genuinely excited about the idea of transforming a blank canvas into an unforgettable experience. Whether it’s an exclusive CEO retreat in the Alps, a high-stakes incentive in Milan, or a conference that doesn’t feel like one, you’ll be part of the team that makes it all magic.

We’re not just another events agency- at OOTO & CO, we specialise in crafting events that are Out Of The Ordinary — and we really mean it.

You’ll work hand-in-hand with our power house team, including our 3 CEOs (Chief Experience, Chief Engagement,Chief Execution). Your days will be filled with a mix of strategy, creativity,and hands-on hustle.

Some things you’ll be doing:

• Co-crafting proposals that win hearts and business
• Building event plans with bulletproof budgets, timelines & schedules
• Leading client comms and coordinating with vendors like a pro
• Diving deep into research & sourcing, from venues to secret pop-ups
• Steering creative direction with flair — mood boards, themes, activations
• Overseeing on-ground execution to ensure it all comes together, beautifully

You’re someone who is:

OOTOmatic (Automatic) —You’re all about initiative, precision, and getting things done before anyoneasks

OOTOntic (Authentic)— You build real relationships, communicate clearly, and collaborate with heart

Naturally energetic, calm under pressure, and (just a little) obsessed with aesthetics

Strategic thinker meets design enthusiast

• Have event experience (agency, in-house, freelance — we’re open!)
• Know your way around a deck (Keynote / PowerPoint) & budget sheets
• Have good taste (in fonts, lighting, and food)

• Are an Audio, Visual, Lighting & Production whiz — or at least speak that language fluently

Send a ‘hello ’ (with your CV, if you’ve got one) to ***email_hidden***.

We don’t need a long essay — just tell us what excites you about working with us.

Let’s make the ordinary obsolete.Let’s make OOTO happen.

Eaglewings Loft Pte Ltd

EagleWings Group is a lifestyle company that started from Yacht chartering to F&B, Cinemas, Heatlh Food, Convenience store. .

Job Description

Job Description

• Preparing and baking various types of pastries, cakes, and desserts, including bread, croissants, cakes, tarts, macarons, and other desserts.
• Ensuring that all ingredients are fresh and of high quality, and that they are stored and prepared in a hygienic manner.
• Maintaining an accurate inventory of all pastry ingredients and supplies, and ordering new supplies as needed.
• Ensuring that all pastry and dessert dishes are plated and presented in an attractive and visually appealing manner.
• Collaborating with other chefs and kitchen staff to ensure that all food items are prepared and presented in a timely and efficient manner.
• Attending to customer payments and requests, ensuring a positive and responsive service experience.
• Adhering to all health and safety guidelines and regulations, and ensuring that all kitchen and baking equipment is well-maintained and in good working order.
• Staying up-to-date with current trends and developments in the pastry and baking industry, and using this knowledge to create new and innovative pastry dishes.
• Any other duties assigned by Managers and such other designated person

Requirements:

• Proven experience as a pastry chef will be advantageous
• Strong knowledge of baking techniques, pastry preparation, and various dessert recipes.
• Ability to work with precision and attention to detail, ensuring high-quality presentation and plating.
• Excellent time-management skills and the ability to handle multiple tasks in a fast-paced environment.
• Good understanding of food safety practices and hygiene regulations.
• Ability to work alone or as part of a team, collaborating effectively with other kitchen staff when necessary.
• Creativity and willingness to stay updated with industry trends and develop new dessert and pastry ideas.

• Flexibility to work various shifts, including weekends and public holidays

KUNG FU MASTER F&B PTE. LTD.

Job Description

Job Summary

Lead daily operations, human resource management, recruitment, and overseas expansion initiatives for a growing halal food outlet, driving business growth and operational excellence.

• Manage daily outlet operations to ensure smooth and efficient service delivery
• Oversee human resource functions including staff management and conflict resolution to maintain a productive work environment
• Execute recruitment processes to attract and retain qualified talent aligned with business needs
• Develop and implement strategies for overseas expansion to support business growth objectives
• Monitor operational performance and implement improvements to enhance customer satisfaction and profitability

• 3-5 years of experience in a similar food outlet management role
• Degree holder preferred

• Work schedule: 5 days per week
• Salary range: $6,500 - $8,000 monthly
• Contact: Please call or WhatsApp 97•••801 or email ***email_hidden*** for interview

BROSS ENTERTAINMENT PTE. LTD.

Job Description

An Executive Chef specializing in North and South Indian curries and tandoor

directs all kitchen operations, menu planning, and staff management

. They oversee the preparation of authentic clay oven specialties, rich gravies, and diverse regional dishes while strictly maintaining food quality, safety, and hygiene standards.

Key Responsibilities

• Culinary Excellence: Develop and execute authentic menus encompassing North Indian gravies, Tandoori items (kebabs, tikkas, and traditional breads), as well as South Indian specialties (like Biryani and Kerala dishes).
• Kitchen Operations: Direct daily prep and cooking activities, ensuring every dish meets the highest quality and plating presentation standards.
• Staff Leadership: Hire, train, and coordinate kitchen staff to guarantee consistency and efficiency.
• Inventory & Cost Control: Conduct ingredient stocktaking, manage supplier orders, and estimate food requirements to keep food and labor costs within budget.
• Hygiene & Compliance: Enforce strict food safety and sanitation guidelines to meet local regulatory requirements (e.g., SFA standards).
• Menu Innovation: Create new recipes, track industry trends, and incorporate feedback from restaurant staff and patrons to update offerings.

Core Requirements

• Extensive Expertise: Deep knowledge of diverse Indian spice blends, marinades, and traditional cooking methods.
• Cross-Regional Knowledge: Proven background in preparing both North Indian curries/tandoor items and South Indian staple dishes.
• Experience: Typically requires significant years of prior working experience as a Head Chef or Executive Chef in an Indian dining establishment.
• Management Skills: Strong leadership, problem-solving, and communication skills to manage a high-pressure kitchen environment

BROSS ENTERTAINMENT PTE. LTD.

Job Description

Job Description

A North/Tandoori/South Indian F&B Manager in Singapore

oversees daily operations, kitchen production (Tandoor, curries, Dosas), and staff management to ensure authentic quality, high safety standards, and profitability.

Key Responsibilities & Scope:

• Operational Management: Directs daily restaurant operations, including kitchen and front-of-house coordination during high-volume periods.
• Culinary Oversight: Ensures consistency in taste, portion control, and presentation for both North Indian (e.g., kebabs, Tandoor) and South Indian (e.g., Idli, Sambar, Dosa) dishes.
• Inventory & Cost Control: Manages ingredient stock, inventory turnover, supplier relationships, and cost control to minimize waste.
• Staff Management: Recruits, trains, and schedules kitchen and service staff to ensure high service standards.
• Hygiene Standards: Ensures strict compliance with hygiene and safety standards, such as Singapore Food Agency (SFA) regulations.

Requirements:

• Experience: 1-5 years of experience, often specifically in both North and South Indian restaurant operations.
• Skills: Proficiency in traditional techniques, including Tandoor cooking, as well as operational management skills.
• Flexibility: Willingness to work weekends, public holidays, and split shifts.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role is responsible for leading and overseeing daily kitchen operations, ensuring smooth service, consistent quality, and adherence to Osteria Mozza’s culinary standards. Supervises all kitchen sections, manages the pass, and maintains precision in execution, timing, and presentation. Develops and mentors the kitchen team, fostering a high-performing, disciplined, and collaborative culture. Drives excellence through strong inventory control, cost management, and strict compliance with food safety and hygiene standards.

RESPONSIBILITIES

Kitchen Leadership & Operations

• Lead and oversee day-to-day kitchen operations, ensuring smooth, efficient, and consistent service.
• Supervise all kitchen sections, maintaining control of quality, timing, and coordination before and during service.
• Take charge of the pass during service, ensuring clarity of communication and precision.
• Enforce and uphold Osteria Mozza’s culinary standards, ensuring every dish meets quality and presentation benchmarks.
• Demonstrate strong command of cooking techniques, processes, and equipment, correctly and safely.

Team Development & Culture

• Lead, mentor, and develop a high-performing kitchen brigade, fostering accountability and continuous improvement.
• Manage training manuals, SOPs and training efforts to ensure the team is adequately trained.
• Identify and nurture high-potential team members, supporting succession planning.
• Set clear expectations and maintain discipline, professionalism, and respect within the kitchen.
• Promote a positive, collaborative, and performance-driven kitchen culture.

Quality & Culinary Excellence

• Maintain absolute consistency in food quality, portioning, and presentation across all services.
• Ensure proper handling and maximisation of premium ingredients with minimal wastage.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Collaborate with the Executive / Head Chef on menu execution, seasonal changes, and refinement of dishes.
• Drive continuous improvement in kitchen standards, processes, and output.

Inventory, Cost Control & Administration

• Oversee inventory management, procurement, and stock control processes
• Ensure optimal kitchen cost performance through effective waste management and portion control
• Monitor food cost, labour efficiency, and operational metrics where applicable
• Support scheduling, rostering, and administrative responsibilities

Food Safety & Compliance

• Enforce strict adherence to food hygiene, sanitation, and safety regulations.
• Maintain a clean, organised, and audit-ready kitchen environment at all times.
• Work closely with the kitchen team to ensure culinary-related issues are appropriately handled.

Requirements

• Minimum 4-6 years of progressive culinary experience with at least 1 year of relevant experience in a management role, ideally within a similar dining concept.
• Strong mastery of multiple cooking techniques, with expertise in pizza, pasta, grilling, sauce work, and ingredient-driven cuisine.
• A positive and resilient mindset, with the ability to learn quickly, adapt to changing demands, and manage multiple tasks in a fast‑paced kitchen.
• A strong sense of pride in hygiene and food safety, with a commitment to maintaining the highest kitchen standards.
• A proactive and supportive team player who takes initiative and contributes positively to the kitchen culture, ensuring high level of discipline and interpersonal skills.
• Possesses understanding of kitchen financials, including food cost, inventory, and labour efficiency.
• Flexibility and dedication to work shift hours, weekends, and public holidays.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role supports Sous and Head Chef in executing menu items and managing kitchen operations in line with brand standards and recipes. He/she supervises kitchen sections to ensure consistent quality, presentation, and operational readiness across all services and leads service when required, while training and mentoring junior staff to uphold culinary standards and SOPs. He/she assists with inventory control, hygiene compliance, and team coordination to deliver efficient operations.

RESPONSIBILITIES

• Support the Sous and Head Chef in the execution of menu items and the management of kitchen operations in accordance with brand standards, recipes and specifications with precise and consistent execution.
• Supervise and coordinate kitchen sections through enforcement of Osteria Mozza’s culinary standards, ensuring quality, presentation, and consistency across all dishes.
• Demonstrate strong command of cooking techniques, processes, and equipment.
• Step in to run service and lead the pass when required, ensuring effective communication across the team.
• Monitor and manage mise en place readiness, ensuring all sections are operationally prepared.
• Train, mentor, and develop junior kitchen staff, fostering a culture of learning and accountability to standard operating procedures (SOPs).
• Assist in inventory management, ordering, and stock control to minimise wastage and control costs, minimizing or eliminating variance through accurate recipes and costing execution.
• Uphold and enforce high quality of dishes prepared by the team and make necessary adjustments for consistency.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and organized workstation.
• Work collaboratively with other team members to contribute to customer service excellence.
• Inspect kitchen equipment regularly and report any malfunction issues to the Sous Chef.
• Support disciplinary, scheduling, and administrative duties as assigned by senior chefs.
• Perform any other duties as assigned by the Management.

Requirements

• Minimum 2-4 years of relevant experience, ideally within a comparable dining environment, with an openness to continue learning and developing your craft.
• A positive, resilient attitude and a genuine eagerness to grow, adapt, and thrive in a dynamic, fast‑paced kitchen.
• Strong technical knowledge across multiple cooking disciplines, including pizza, pasta, grilling, and sauce work.
• Proven ability to lead a team during service and maintain composure under pressure.
• Strong organisational, planning, and time management skills
• Good understanding of cost control, stock management, and kitchen operations.
• A strong respect for hygiene and food safety, taking pride in maintaining clean, safe, and well‑organised workspaces.
• A collaborative and supportive team player who shows initiative and contributes to a positive, respectful kitchen culture.
• Flexibility and commitment to work shift hours, weekends, and public holidays.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Job Description & Requirements

Responsibilities:

1. To Oversee daily operation and activity for Hotel department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in hotel sector

DL Public Relations

Job Description

We are urgently hiring a Hotel Marketing & Sales Manager in Bangkok, Thailand.

This role is ideal for an experienced professional in hotel sales, marketing strategy, and business development who is ready to drive revenue growth and lead commercial performance in a dynamic hospitality environment.

What We Offer

• 💰 Salary: 60,000 THB + Service Charge (SVC) + Meals

• 📍 Location: Bangkok, Thailand

• 🗓 6-day work week

• 📈 Career growth in the hospitality industry

Key Responsibilities

• Drive hotel sales, marketing, and revenue strategies

• Develop and manage corporate partnerships and key accounts

• Lead business development initiatives to increase occupancy and revenue

• Oversee sales performance and ensure targets are achieved

• Promote hotel services and strengthen brand presence

• Collaborate with internal teams for smooth operations

Who We Are Looking For

• Experience in hotel sales, marketing, or business development

• Strong leadership, communication, and negotiation skills

• Proven ability to achieve sales targets

• Hospitality industry experience is an advantage

• Results-driven and strategic thinker

Reignwood Holding Co., Ltd.

Job Description

Work location: Reignwood Park, Lam Luk Ka Klong 11, Pathum Thani

Key Responsibilities:

Financial:

• Lead business planning, performance analysis, and pricing strategies to optimize profitability.

• Proactively manage cost centers using key performance indicators to maintain efficient cost structure without compromising service quality

• Enhances associate productivity through strategic multi-skilling, multi-tasking, and flexible scheduling to achieve business financial objectives and exceed guest expectations.

• Ensures each profit center (such as Outlet, Bar, Events) operates effectively to optimize profitability while upholding the brand promise.

Operations:

• Ensure all F&B operations align with corporate strategy and brand standards.  

• Monitor operations and foster cross-departmental collaboration to ensure smooth service delivery.  

• Provides feedback on the results of the consumer audit and ensures that the relevant changes are implemented.  

• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments.  

• Ensures that all associates are up to date with the availability of seasonal and new products on the market.  

• Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.  

• Reviews and updates (in coordination with Director of Culinary) all aspects of event management.  

Marketing:

• Prepares, utilizes and updates an annual marketing plan, broken down as necessary by department.

• Evaluates local, national, and international market trends, vendors, and other hotel/restaurant operations constantly to make sure that the organization's own operations remain competitive and cutting-edge.

People Management:

• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow organization guidelines when recruiting and use a competency-based approach to selecting their associates.

• Maximize the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensure that they, in turn, conduct yearly performance development discussions with their associates.

Others :

• Oversee the development of dynamic digital SOPs and operational guidelines accessible across platforms.

• Ensure consistent delivery of the brand promise through outstanding guest service, proactive issue resolution and a culture of hospitality.

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

Qualifications :

Education:

• A bachelor’s degree in hospitality management, hotel management or business adminstration is preferred.

Experience:

• A minimum of 5 to 10 years’ experience in hotel food and beverage operations, including at least 3 to 5 years serving as Director of Food and Beverage.

• Experience with free-standing lifestyle restaurant operations.

• Demonstrated history of leadership in reputable hotel companies, consistently upholding high business standards.

Knowledge:

• Strong knowledge of industry-standard software, including Micros, Opera, Infrasys, Microsoft Office, and others.

Skills:

• Ability to quick learn specialized reservations and other programs as required.

• Proven leadership abilities and expertise in training and development.

• Strong financial acumen, with experience in managing budgets and cost controls.

• Exceptional communication skills, both written and verbal.

TULUM P.T.Y. CO., LTD.

Job Description

The Tulum Group Co., Ltd. is Hiring 🌟
Position: Restaurant Manager (Candidates have full working rights for Thailand)

The Tulum Group is a premium Thai hospitality brand operating three signature venues:
— ZAMĀ Skybar Pattaya
— Tulum Skybar Bangkok
— Veyla Bangkok

We combine Luxury Dining with World-Class Nightlife, and we are looking for a Restaurant Manager to lead our FOH team and elevate 5-star service standards in the heart of Bangkok.

━━━━━━━━━━━━━━━━━━━

💰 Salary & Benefits
• THB 35,000 – 45,000 (depending on experience)
• Monthly Service Charge (SC)
• Social Security / Public Holidays / Annual Leave (as per labor law)
• Staff meals + Uniform
• Training & Career Growth within the group
• Opportunity to work with an International Team

📍 Location: Up Ekkamai

━━━━━━━━━━━━━━━━━━━

🧑‍💼 Key Responsibilities
• Oversee and manage FOH operations to ensure premium service standards
• Conduct pre-shift briefings and control service flow
• Ensure excellent guest experience across all touchpoints
• Plan staff schedules based on bookings and labor cost
• Train and develop team members (30-60-90 day plans)
• Handle complaints using the LAST method
• Monitor KPIs and drive upselling performance
• Manage VIP guests and private events
• Prepare end-of-shift reports

━━━━━━━━━━━━━━━━━━━

✅ Qualifications
• Minimum 3 years of experience as Supervisor or Manager in premium hospitality
• Strong English communication skills (able to serve international guests)
• Basic knowledge of wine & cocktails
• Strong leadership and problem-solving skills during peak hours
• Familiar with POS and reservation systems
• Able to work night shifts and weekends

━━━━━━━━━━━━━━━━━━━

✨ Ideal for candidates who are passionate about luxury service
and looking to grow long-term in the hospitality industry

Epicurean Management Limited

Founded in 1991, Epicurean Group is one of the leading hospitality groups in Hong Kong that owns and operates a diversified portfolio of food and beverage outlets in Hong Kong and China. With over 30 iconic restaurants and bars that are the preferred dining

Job Description

Responsibilities

• Manage daily restaurant operations to ensure smooth and efficient service

• Ensure high standard of food quality, presentation and service are maintained        

• Collaborate closely with the Kitchen Team to ensure alignment on menu offerings and dining experiences

• Regularly report to management with relevant reports to illustrate on-going progress and give recommendation to fortify business growth

• Lead, supervise and train the team to deliver high performance and ensure the achievement of sales targets, KPIs and operation efficiency

• Develop and maintain the client relationships with existing clientele and explore any prospective customers to excel the business performance in event and catering

• Monitor the food hygiene and safety to reach a compliance of the statutory requirement as well as internal control and compliance

• Ensure all controllable expenses are kept within budget and forecast figures

• Maintain equipment in good repair and all venues in perfect conditions

• Perform any other restaurant duties as assigned by the Company

Requirements

• At least 5 years similar working experience in Western Cuisine

• Pleasant, outgoing and passionate to work in the hospitality industry

• Strong leadership, team building, interpersonal skills and problem-solving abilities

• Good management skills with a positive mindset, detailed service and customer driven

• Self-motivated, aggressive and has a strong sense of responsibility

• Proficient in MS Office while Word and Excel are a must

• Fluent in written and spoken English and Chinese

Attractive remuneration and fringe benefits will be offered to the right candidates. Interested parties, please provide availability, current and expected salary by clicking "Apply Now"

We are an equal-opportunity employer. All applications received will be used strictly for selection purposes only. Your application may also be considered for other suitable positions within the group. Unsuccessful applications will be destroyed after 6 months.

Uni Lite Investment Limited

Situate at the heart of Kowloon and standing on the vantage point where 2 MTR lines are covered, guests can commute to Hong Kong Convention and Exhibition Centre on a 5-minute MTR ride. The 822 newly renovated guest rooms and suites are designed for guests who expect discreet luxury and modern functionality. Comprehensive facilities include six distinguished dining outlets, five versatile function rooms, an outdoor swimming pool with Jacuzzi, sauna and a well-equipped gym.

Job Description

Job Descriptions:

• Oversee and identify the potentiel event business of 2 hotels

• Maintain an active trace and follow up system in all sales calls

• Monitor and ensure a smooth execution of all events with high level of service standard

• With good market sense of economic trends and competitor activities

Job Requirements:

• Degree/Diploma holder in relevant discipline is preferred (hospitality management / business administration)

• Minimum 10 years' relevant experience in hotel or tourism industry is a MUST

• Detail-minded, independent with strong analytical skills and a good sense of market practice

• Strong communication and interpersonal 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

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel.

• Supervise sections in Front Office, such as reception, cashier, telephone, reservation, and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.

• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in coordination with the security department.

• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue.

• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.

• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

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

Job Requirement

• Degree or Diploma in Hospitality Management or other relevant qualification

• Minimum 4 years’ related experience in a similar capacity

• Oral and written fluency in English. Fluency in another language is an advantage

• Commitment to work rotating shifts, weekends and public holidays.

• Well-groomed with excellent interpersonal and communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

• Can motivate fellow team members

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

Holiday Inn Express Singapore Clarke Quay

About Holiday Inn Express: For travelers on the go, Holiday Inn Express offers the basics done brilliantly - a great night’s sleep with EXPRESS Recharge, free high-speed Internet, and the Express Start breakfast included – to help guest feel more than ready for their day. As the fastest growing brand for the InterContinental Hotels Group (IHG), Holiday Inn Express hotels can be found around the world, offering a simple, smart travel experience for both business and leisure travelers. In 2017, Holiday Inn Express introduced the updated Express Start breakfast featuring more than 30 complimentary hot and fresh items to choose from, including the signature one-touch pancake machine.

Job Description

What’s the job?

Duty Managers (DM)s play a significant role in providing consistent, reliable service in the hotel including superior cleanliness standards and optimum manpower productivity. Accountable for Guest Experience Agent (GEA)’s execution of the consistent Holiday Inn Express guest experience.

Your Day-to-Day

Financial Returns:

• Participate in the preparation of the annual departmental operating budget

• Monitor budget and control expenses with a focus on increasing productivity

• Analyse financials to drive revenues, future profitability, and maximum return on investment

• To assist in the hotel's revenue growth by leveraging on the company's systems & procedures

• Assist with third party vendor induction and support in managing the performance of third party vendors

Responsible Business:

• Ensure a safe and secure environment for guests, team members and hotel assets in compliance with hotel’s or owner’s policies and procedures and regulatory requirements

• Develop and carry out action plans to be environmentally conscious by taking steps to reduce the hotel’s carbon footprint

• Act in a responsible and senior way when dealing with hotel revenue

People:

• Manage third party vendor staffing requirements, plan and assign work

• Ensure ‘one team approach’ and quality service through daily communication and coordination

• Drive improvements in team member engagement and are aligned with our brand service behaviours

Guest Experience:

• Respond to guest complaints and ensure corrective action to resolve their issues / concerns

• Carry out the special needs and requests of guests and repeat visitors

• Advise employees of deficiencies and instruct on corrective action. Provide retraining as needed.

• Demonstrate BrandHearted behaviours by maintaining compliance with all required brand standards, behaviours, hallmarks and license agreement mandates

• Drive improvement in guest satisfaction goals. Collaborate with hotel team members to establish and implement services and programs that meet or exceed guest expectations.

• Make time to interact with guests, solicit feedback and build relationships

• Ensure the ‘one team approach’ by assisting in all Reception tasks when required

• Accountable for the maintenance of Standard Operating Procedures (SOPs) in accordance with the Service level Standards

• Assist the IT shared services support in the PMS Maintenance, Configuration and Interface Management

What we need from You

• Minimum Diploma/Degree in Hospitality, or equivalent

• 4 years' related experience in the same role, or an equivalent combination of education and experience

• Leadership role involved in the effective running of the Front Office operations, including managing the operational team whlist overseeing third party vendors

• A positive and keen to learn attitude

MRIT

For over fifty years, we have been a world leader in the field of executive search, and have provided high-caliber candidates to literally thousands of companies. We have International

Job Description

Position:  Hotel Manager (Strong in Front Desk or F&B )80-120K

Benefits: 150,000-220,000 Baht/month with other benefits

Based: Bangkok/ Hau Hin

Kusumant(@)mriww.co.th

Our client is one of the leading hotels in Thailand. They own a number of beach front properties in Thailand. They are now looking for a Hotel Manager.

Key Responsibilities

• Oversee all day-to-day hotel operations including Rooms Division, Food & Beverage, Engineering, and guest services.

• Ensure smooth daily operation of the hotel with strong coordination between departments.

• Maintain high service standards across all guest touchpoints.

• Monitor guest satisfaction scores and online reviews.

• Ensure guest issues are resolved quickly and professionally.

• Drive service culture and hospitality standards throughout the hotel.

• Supervise and support department heads across operational divisions.

• Conduct daily operations briefings and weekly management meetings.

• Ensure departments operate efficiently with strong communication and teamwork.

• Manage operational expenses and departmental budgets.

• Ensure labor productivity and cost control across operational departments.

• Work with central management on financial reporting and operational performance.

• Recruit, train, and develop operational staff.

• Build a strong culture of accountability and teamwork.

• Ensure departmental training programs and performance reviews are conducted.

• Health, Safety & Compliance

• Maintain safety standards across the property.

• Work closely with Engineering to ensure the property is well maintained.

• Support preventative maintenance programs and operational upkeep of the asset.

Qualification:

• Bachelor’s degree in any field.

• Minimum 5–10 years of hotel operations experience, including senior operational leadership roles.

• Strong leadership and organizational skills.

• Strong problem-solving and guest service orientation.

Attractive salary and compensation package, including benefit package and career opportunities will be offered to the successful candidate.

Please e-mail your CV, stating your current and expected salary and refer the position as

If you think you are the right candidate,

Acqua Restaurant Co. Ltd

Job Description

We are seeking a passionate and experienced Assistant Restaurant Manager to join our fine dining Italian restaurant in Bangkok. The ideal candidate is service-driven, highly organized, and confident in leading a team to deliver exceptional guest experiences in a luxury dining environment.

Key Responsibilities

• Overseeing daily restaurant operations

• Ensure exceptional guest satisfaction through personalized and professional service

• Supervise and motivate the front-of-house team to maintain high service standards

• Assist with staff scheduling, training, and performance management

• Handle guest feedback and resolve issues promptly and professionally

• Coordinate with the kitchen to ensure smooth service flow

• Monitor restaurant cleanliness, presentation, and operational standards

• Assist in inventory control, ordering, and cost management

• Ensure compliance with hygiene, safety, and company policies

Requirements

• Minimum 1–3 years of experience in restaurant management or a supervisory role

• Experience in fine dining or luxury hospitality preferred

• Strong leadership and communication skills

• Excellent customer service and problem-solving abilities

• Ability to work under pressure in a fast-paced environment

• Good command of English; additional languages are an advantage

• Knowledge of Italian cuisine and wine service is a plus

• Positive attitude, professional appearance, and team-oriented mindset

• Candidates have full working rights for Thailand

  
  

What We Offer

• Competitive salary package

• Service charge

• Meal allowance and uniforms provided

• 2 days off per week

• Public holidays and annual leave entitlement

• Professional and dynamic working environment

Destination Hospitality Management

Job Description

We are looking for experienced and energetic professionals from the hostel, bar, nightlife, events, entertainment, and hospitality industries who are ready to take the next step into a Hostel General Manager role. This opportunity is ideal for individuals who thrive in fast-paced environments, enjoy social atmospheres, and know how to create unforgettable guest experiences while leading strong teams.

The role involves overseeing daily hostel operations including guest experience, team leadership, events, bar operations, customer engagement, sales performance, and overall business operations. We are searching for natural leaders with outgoing personalities, strong management skills, and the ability to build a fun, social, and high-energy environment for both guests and staff.

Candidates with experience in hostel operations, bar or club management, events coordination, tourism, entertainment, lifestyle hospitality, or similar industries are highly encouraged to apply. We value people who are hands-on, people-oriented, highly adaptable, and passionate about hospitality and nightlife culture.

Key Responsibilities

• Manage day-to-day hostel and operational activities

• Lead and motivate multicultural teams

• Ensure high guest satisfaction and positive guest experiences

• Organize events, parties, and social activities

• Oversee bar operations and revenue performance

• Handle staffing, scheduling, recruitment, and training

• Maintain company standards, cleanliness, and operational efficiency

• Resolve operational and guest-related issues professionally

• Support sales, marketing, and community engagement efforts

• Monitor property performance and business results

Ideal Candidate

• Experience in hostels, bars, clubs, nightlife, events, tourism, or hospitality

• Strong leadership and management background

• Outgoing, confident, and highly social personality

• Comfortable working in demanding and fast-paced environments

• Excellent communication and interpersonal skills

• Hands-on and solution-oriented mindset

• Passion for hospitality, travel, entertainment, and guest experience

• Fluent English preferred; additional languages are a plus

• Open to relocation and flexible working schedules

This role is demanding, exciting, and highly rewarding for individuals who enjoy hospitality, social environments, leadership, and creating memorable experiences for travelers from around the world.

PERSOL Thailand

Job Description

Job Title: GM of Food & Beverage

Location: Pathumthani

Working day: 5 days

Responsibilities:

1. Administration

• Oversee the development and implementation of digital SOPs and operational guidelines

• Coordinate closely with the culinary team to ensure smooth operations

2. Guest Experience

• Ensure consistent delivery of excellent service aligned with brand standards

• Handle guest concerns proactively and foster a strong service culture

3. Financial Management

• Drive revenue and profitability through strategic planning and cost control

• Monitor performance of all profit centers (e.g., outlets, bar, events)

• Analyze business performance and implement pricing strategies

• Manage costs effectively using KPIs without compromising service quality

• Support supplier negotiations for favorable terms and added value

• Ensure compliance with financial policies, reporting, and licensing requirements

• Oversee inventory and asset management, including operational equipment

• Utilize data analytics to enhance decision-making and improve performance

4. Marketing

• Develop and execute annual marketing plans

• Monitor market trends and competitor activities to maintain competitiveness

5. Operations

• Ensure all F&B operations align with company strategy and brand standards

• Drive collaboration across departments for seamless service delivery

• Monitor product quality and provide feedback on food and beverage offerings

• Support event planning and execution in coordination with the Executive Chef

• Ensure team awareness of new and seasonal products

6. Human Resources

• Lead recruitment, selection, and onboarding of F&B team members

• Develop team capabilities through training, coaching, and performance management

• Maintain high standards of grooming, discipline, and professionalism

• Conduct performance reviews and support career development

• Promote a positive, collaborative, and innovative team culture

• Ensure compliance with company policies and safety regulations

7. Additional Responsibilities

• Maintain strong relationships with business partners and industry peers

• Stay updated on industry trends and adapt operations accordingly

• Ensure compliance with labor laws, safety, and hygiene standards

• Act as a brand ambassador, upholding company values and culture

Qualification:

•   A bachelor’s degree in hospitality management is preferred, Hotel Management or Business Degree required.

•   A minimum of five to ten years’ experience in hotel food and beverage operations, including at least three to five years serving as Director of Food and Beverage.

•   Experience with free-standing lifestyle restaurant operations.

•   Demonstrated history of leadership in reputable hotel companies, consistently upholding high business standards.

•   Strong knowledge of industry-standard software, including Micros, Opera, Microsoft Office, and others.

•   Ability to quick learn specialized reservations and other programs as required.

•   Proven leadership abilities and expertise in training and development.

•   Strong financial acumen, with experience in managing budgets and cost controls.

•   Exceptional communication skills, both written and verbal both English and Thai.

•   Ability to work under pressure and always ensure the highest level of service.

•   Up-to-date awareness of market trends and industry changes.

•   A passion for food, beverages, and hospitality excellence.

Blakenham (Thailand) Co., Ltd.

Job Description

Property Name : Benviar Tonson Residence

Location: Chidlom, Bangkok

Salary Range: 45,000 – 50,000 THB / month (Depending on experience)

About the Role

==============

Benviar Tonson Residence is looking for an experienced, highly efficient, and strategic Operations Manager to lead our property’s day-to-day operations. Positioned above shift-level execution, the Operations Manager is responsible for driving operational excellence, implementing Standard Operating Procedures (SOPs), and managing department heads to ensure the residence functions at a premium, luxury standard. This role reports directly to the General Manager and Director, translating executive vision into seamless daily execution.

Qualifications

============

- Experience: Minimum of 6 years of management experience in hotel operations, luxury serviced apartments, or high-end residential property management.

- Strategic Leadership: Strong track record of managing multi-departmental teams, resolving conflicts, and optimizing operational workflows.

- Language Proficiency: Native or fluent command of written and spoken Thai, and excellent professional English communication skills to collaborate effectively with the GM and foreign directors.

- Business Acumen: Good understanding of operational budgeting, cost control, and facility management. Exceptional problem-solving and decision-making capabilities.

- Attributes: Highly organized, detail-oriented, adaptable, and possessing the executive presence required to represent the property management team.

- Excellent communication, interpersonal, and problem-solving skills.

- Outstanding leadership and management skills.

- Able to work well under pressure.

- Computer Skills: Microsoft Word, Microsoft Excel and Social Media i.e IG, Facebook, LINE, WhatApp and etc.

Job Description

=============

- Full Operational Oversight: Manage and optimize the daily operations of all property departments, including Front Office, Housekeeping, Engineering/Maintenance, and Security, ensuring maximum efficiency and service quality.

- SOP Implementation & Quality Control: Develop, update, and enforce Standard Operating Procedures (SOPs) across all teams. Conduct regular audits to ensure the property consistently meets luxury hospitality benchmarks.

- Team Leadership & Performance: Set clear KPIs, monitor staff performance, and coordinate training programs for supervisors and line staff. Foster a high-performance culture aligned with the company's service standards.

- Cost Control & Inventory Management: Oversee departmental expenses, manage operating budgets, and control inventory and procurement to ensure cost efficiency without compromising quality.

- Vendor & Contractor Management: Act as the primary liaison for external contractors, outsourced services, and suppliers, ensuring maintenance, renovations, and facility management tasks are executed flawlessly and on time.

- Executive Reporting: Analyze operational data, track progress on property goals, and provide comprehensive reports and strategic recommendations to the GM and management

- Plan the property main operations including quality, standards, cleanliness and guest satisfaction.

- Manage, record, and resolve promptly all guest complaints.

- Handle with problems that arise in the property.

- Handle, record and follow through with management issues or emergencies that arise.

- Develop and implement marketing strategies to promote the property.

- Develop and implement strategies to increase revenue.

- Training new employees.

- Manage and develop employees to ensure efficiency and high levels of our service.

- Other duties as assigned.

What We Offer

=============

- Competitive salary (45,000 – 50,000 THB THB)

- Social Security and standard labor benefits

- A premium, professional corporate culture in the heart of Bangkok

- Clear path for career progression in luxury hospitality/property management

How to apply

==========

Interested candidates are invited to submit their English CV, along with a recent photograph and expected salary, to dir•••••@benviartonson.com and gm•@benviartonson.com with the subject line "Application: Operations Manager – Benviar Tonson Residence".

ZS Hospitality Management Limited

ZS Hospitality Management Limited was established in 2014 in Hong Kong. ZS Hospitality Group is a multi – brand restaurant operator headquartered in Hong Kong. We are entirely dedicated to providing our guests with the very finest quality

Job Description

Responsibilities:

• Ensure that the preparation and quality of food provided are consistently maintained

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the ingredients are fresh and have sufficient inventory

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Perform duties set aside by the Executive Chef

Requirements:

• Minimum 1 year experience in dessert or pastry production

• Experience in luxury hotels or fine-dining restaurants is an advantage

• Familiar and knowledgeable in French cuisine or sustainable gastronomy is an advantage

• Well-versed in kitchen hygiene, service-oriented and multi-tasking

• Self-motivated, with good team spirits and ability to learn

• Good command of written and spoken English

• Candidates with less experience will be considered as Pastry Demi Chef de Partie

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

Location: Central

Leading Nation HK Limited

Leading Nation

Job Description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.

Company Website: www.leadingnation.com 

We are seeking an experienced Head Chef to join our team at the renowned Cardinal Point restaurant in Central, Hong Kong. As Head Chef, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, staff management, and ensuring the highest standards of food quality and presentation. This is a full-time position based in our Central location.

Key Responsibilities:

• Lead and manage the kitchen team, ensuring efficient workflow and optimal performance

• Develop and implement creative, innovative menus that showcase the best of seasonal, locally sourced ingredients

• Maintain strict quality control and food safety standards throughout all kitchen operations

• Collaborate with the restaurant management team to ensure alignment with the overall business strategy

• Monitor and control food and labour costs to maximise profitability

• Provide hands-on training and mentorship to kitchen staff to foster their development

• Ensure the kitchen complies with all relevant health and safety regulations

Qualifications:

• Minimum 5 years' experience as a Head Chef or in a senior culinary role within a high-end restaurant or hotel

• Proven track record of successfully leading and managing a team of chefs and kitchen staff

• Excellent knowledge of international cuisine and the ability to create innovative, menu concepts

• Strong organisational and time management skills, with the ability to work under pressure

• Passion for using the freshest, locally sourced ingredients and a commitment to sustainability

• Excellent communication and interpersonal skills to collaborate effectively with the broader restaurant team

• Familiarity with food cost control and inventory management principles

What We Offer:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

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Job Description

JOB DESCRIPTION

The Hotel Manager provides overall leadership and strategic direction for the hotel, ensuring strong business performance, operational excellence, guest satisfaction, and compliance with company and regulatory standards. The role is responsible for leading department heads, driving service culture, optimising financial results, and ensuring the hotel is well-positioned for sustainable growth.

 Key Responsibilities:

 1. Strategic Leadership

• Lead the hotel’s business and operational strategies in alignment with company goals.

• Set performance objectives for the hotel and ensure departmental plans support overall business priorities.

• Drive continuous improvement, innovation, and service excellence across the hotel.

• Provide leadership in business planning, budgeting, performance reviews, and key management decisions.

 2. Business and Financial Performance

• Oversee the hotel’s financial performance, including revenue, profitability, cost control, and productivity.

• Work with relevant teams to maximise occupancy, average room rate, revenue opportunities, and overall market competitiveness.

• Review business results and implement strategies to improve financial and operational outcomes.

• Identify opportunities for business growth, operational efficiency, and asset enhancement.

  3. Operational Excellence

• Provide overall leadership to all hotel departments, including Rooms, Housekeeping, Food & Beverage, Property, Finance, Human Resources, Sales & Marketing, and Security.

• Ensure the hotel operates efficiently and consistently delivers high service and quality standards.

• Promote effective collaboration among departments to achieve business and guest experience objectives.

• Ensure the property, facilities, and assets are maintained to a high standard.

 4. Guest Experience and Brand Standards

• Champion a guest-focused culture throughout the hotel.

• Ensure consistent delivery of service excellence and brand standards.

• Monitor guest satisfaction, reputation, and service quality, and lead improvements where required.

• Oversee service recovery for key guest matters and ensure appropriate resolution.

 5. People Leadership and Organisation Development

• Lead, coach, and develop department heads and key team members.

• Build a positive, accountable, and performance-driven work culture.

• Support talent development, succession planning, employee engagement, and retention.

• Ensure effective manpower planning and leadership capability across departments.

 6. Compliance, Risk and Governance

• Ensure the hotel complies with applicable laws, licensing requirements, health and safety standards, employment regulations, and company policies.

• Provide leadership in risk management, emergency preparedness, workplace safety, security, and business continuity.

• Ensure proper governance, internal controls, reporting, and audit readiness across the hotel.

 7. Stakeholder and Relationship Management

• Represent the hotel professionally with guests, corporate clients, business partners, vendors, authorities, and community stakeholders.

• Maintain effective communication with the Country General Manager and corporate office on hotel performance, key risks, and strategic matters.

• Support sales, marketing, partnership, and brand-building initiatives where required.

 Job Requirements

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

·         Minimum 8 to 10 years of hotel experience, including senior leadership or department head experience.

·         Strong commercial, operational, financial, and people leadership capabilities.

·         Proven ability to lead multi-disciplinary teams and drive business performance.

·         Good understanding of hotel operations, guest experience, compliance, and asset management.

·         Excellent communication, decision-making, stakeholder management, and problem-solving skills.

·         High level of professionalism, integrity, accountability, and business judgement.