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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.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

HEY ROCKET PTE LTD

Job Description

About this role:

To support the Head Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.

Hiring positions: Cook / Chef de Partie / Sous Chef

Job scope:

• To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.

• Prepare the rota for the coming week.

• Brief all staff of any special changes to the menu and also communicate any special events organised for customers.

• To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.

• To keep the kitchen area neat and tidy and according to health and safety standards.

• To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.

Salary: $2,500 - $3,800 (Depending on experience)

Requirements:

- At least 1 year of cook/chef experience in any cuisine.
- Interests in Japan cuisine.
- Good attitude and willing to learn.
- Excellent vibe and environment.

Hey Rocket Pte Ltd (EA 21C0816)
Ong Mao Hong (R25157179)

Mega Adventure

Mega Adventure is well known of its 450m MegaZip line and the super challenging MegaClimb obstacle course on Sentosa Island but we have much more to offer! From a Climbing Wall and a Free Fall to multiple Trampolines all over Singapore. We even offer Team Building programs and hosts hundreds of groups every year. We deliver programs in a way that motivate people to better themselves by encouraging the exploration of personal and team building adventures and rewards. We challenge participants to recognise the group’s and individual achievements, which will ultimately drive personal growth.

Job Description

Key Responsibilities

Supervise and manage all front-of-house staff

Ensure excellent customer service and guest satisfaction at all times

Manage daily opening and closing procedures

Handle guest enquiries, complaints, and incident resolution professionally

Train, coach, and motivate frontline team members

Monitor operational flow and maintain service efficiency during peak periods

Ensure compliance with safety, operational, and company SOPs

Oversee ticketing, admissions, or cashiering processes where applicable

Liaise with operations, sales, marketing, and maintenance teams to ensure smooth

coordination

Monitor cleanliness, presentation standards, and overall guest areas

Prepare front of house reports and track KPIs such as attendance, revenue, guest

feedback, and yield

Requirements

● Previous experience in hospitality, attractions, tourism, retail, or customer service

management

● Strong leadership and communication skills

● Ability to work in a fast-paced environment

● Excellent problem-solving and conflict-resolution abilities

● Comfortable managing teams and handling operational challenges

● Proficient in Google Workspace applications

● Willing to work weekends, public holidays, and rotating shifts

Preferred Skills

● Team leadership and staff development

● Customer experience management

● Operational planning and coordination

● Crisis management and decision-making● Cash handling and reporting experience

● Multitasking and attention to detail

ELEVEN COLLECTIVE PTE. LTD.

Job Description

We’re seeking Assistant Restaurant Managers who take pride in hospitality, value consistency, and uphold strong professional standards while creating warm, memorable experiences for every guest who walks through our doors.

In this role, you’ll work closely with the Restaurant Manager to help lead the day-to-day operations of the restaurant, from the front door to the back office.

We believe great hospitality lives in the thoughtful touches — consistent and attentive service, strong teamwork and a genuine sense of care. As we continue to grow, we’re looking for passionate individuals who want to grow alongside us and help shape dining experiences that guests return for time and time again.

The Scope & Progression

• Operational Support: Assist in overseeing daily operations to ensure every guest experiences our brands with the intention they were built on.

• Leadership Development: Work alongside a team that values discipline, high energy, and clear direction. You will help lead the front-of-house team with a focus on communication and professional attitude.

• Career Trajectory: As we expand, we prioritise internal progression. This role is a stepping stone for those ready to lead their own site in the future.

• Financial Awareness: Support the RM in driving revenue through strategic initiatives and managing marketing promotions.
  

Key Responsibilities

• Maintain a steady hand under pressure, staying organised and exacting in standards during service.

• Support and manage the floor team to ensure quality-driven results.

• Ensure the restaurant is organised, disciplined, and performing at its peak.

• Maintain the highest standards for safety and housekeeping.

• Suggest and execute practical improvements for workflow and service standards.

Requirements

• Proven 3 to 4 years experience in a supervisory or assistant management role within a quality-driven restaurant environment.

• Exacting standards with a deep understanding of hospitality fundamentals.

• Strong communication skills and a collaborative, team-oriented approach.

• Highly organised, responsible, and willing to take initiative.

• Able to work effectively in a busy, fast-paced environment.

CHENSUSU SG PTE. LTD.

Job Description

- Outlet Manager for Branded Chinese Restaurant;

- 300+ SG & Overseas outlets;

- Multiple Brands with huge career potential opportunities;

- Management Experience in Chinese Restaurant;

- Able to Handle Staff Recruiting, Stock Purchasing, Management, Staff Shifting, Dining Area Staff Training & Customer Service;- 

- Salary can be discussed;

- Mandarin Speaking & Typing is necessary for Chinese supplier communication & Kitchen Chef Communication;

For interview arrangement, please Whatsapp 92•••368 or 87•••291 with your resume/information;

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

● Role is open to Singapore Citizens/PR only
● Sign-up bonus of $2,000
● Staff referral programme of $500
● Attractive Salary $$
● Yearly Appraisals
● 5 days work week and 2 days OFF, 44 hours
● Performance Incentives (quarterly)
● Rapid Career Growth
● Staff meals & discounted meals
● Various types of leave entitlements
● Outpatient & Hospitalisation benefits
● Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

As the Restaurant Manager you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

We guarantee you will have lots of fun at work and not a single day is the same!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Yearly Appraisals
●5 days work week and 2 days OFF, 44 hours
●Performance Incentives (quarterly)
●Rapid Career Growth
●Staff meals & discounted meals
●Various types of leave entitlements
●Outpatient & Hospitalisation benefits
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

We guarantee you will have lots of fun at work and not a single day is the same!

MS. DURIAN PTE. LTD.

Join us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdffJoin us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdffJoin us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdff

Job Description

Join the Ms Durian Team! Ms Durian is expanding and seeking passionate individuals who love durians and are committed to quality. Join a dynamic team dedicated to delivering exceptional products and experiences.

Job Summary

Manage and perform daily pastry kitchen operations, ensuring efficient workflow and quality output. Handle inventory management and raw material ordering to support seamless production.

Responsibilities

• Perform daily pastry kitchen operations to maintain high-quality standards and timely production
• Monitor inventory levels and execute accurate ordering of raw materials to ensure uninterrupted kitchen supply
• Implement effective stock control measures to minimize waste and optimize resource use
• Collaborate with team members to maintain a clean, safe, and organized kitchen environment
• Development of new durian pastries for the menu

Required competencies and certifications

• Minimum 4 years of experience in pastry and baking
• Relevant diploma in pastry and baking

Other Information

• Salary: $2600 - $3000/month
• Working Hours: 44 hours per week, 5 days a week, 8am to 6pm, off days can be discussed
• Application: Please WhatsApp your resume to Ling at +65 •••••319.

LE CLOS PTE. LTD.

Job Description

Junior Sous Chef – Job Description

We are seeking a talented and driven Junior Sous Chef to support the leadership of our kitchen team. As Junior Sous Chef, you will assist the Head Chef and Sous Chef in overseeing daily kitchen operations, maintaining food quality standards, and ensuring a smooth and efficient service. This role is ideal for an experienced Chef de Partie looking to take the next step in their culinary career.

• Assist the Head Chef and Sous Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to established standards.
• Support menu development, recipe implementation, and seasonal offerings.
• Monitor food quality, consistency, and portion control.
• Assist in inventory management, stock ordering, and supplier deliveries.
• Maintain cleanliness, organisation, and compliance with hygiene and food safety regulations (HACCP, NEA standards).
• Train, mentor, and motivate junior kitchen team members.
• Help manage staff schedules and workflow to ensure efficient kitchen operations.
• Take charge of kitchen operations in the absence of the Sous Chef or Head Chef.

Minimum 3–5 years of experience in a professional kitchen, including at least 1 year in a supervisory role.

Strong understanding of culinary techniques, food preparation, and kitchen operations.

Leadership skills with the ability to manage and motivate a team.

Excellent organisational and communication skills.

Ability to work efficiently under pressure in a fast-paced environment.

Strong attention to detail and commitment to quality.

Passion for hospitality, food excellence, and continuous improvement.

Familiarity with Singapore food safety regulations (HACCP, NEA) preferred.

Marriott International

Job Description

Private Advertiser

Job Description

• Oversee and manage overall daily kitchen operations, maintaining high standards of food hygiene, sanitation, and safety regulations (HACCP / Food Safety).

• Design, create, and update high-quality menus (Thai and International cuisine) that align with the resort's brand standards and guest preferences.

• Monitor, manage, and control food costs and kitchen expenses, optimizing inventory and minimizing food waste.

• Lead, mentor, and train the kitchen brigade and staff to ensure consistent food quality, presentation, and operational efficiency.

• Partner with the Purchasing Department to source, select, and inspect high-quality ingredients and kitchen supplies.

Qualifications:

• Thai National.

• Minimum 3–5 years of experience as an Executive Chef or Executive Sous Chef in a hotel or resort environment.

• Strong expertise in culinary techniques and flavor profiles, with a solid background in both authentic Thai and Western/Continental cuisines.

• Proven leadership and team management skills, with the ability to work effectively under pressure.

• Good command of written and spoken English.

• Proficient in basic computer software (e.g., MS Excel, Word) for inventory control, and costing reports.

SUMMIT SEOYON BUSINESS DEVELOPMENT (THAILAND) CO., LTD.

Job Description

Job Descriptions;

Hotel Managers can have a wide variety of duties depending on the establishment. Some main responsibilities include:

• Monitor staff performance, ensuring the hotel is running well and guests are happy

• Coordinate front-office and back-office activities and resolve any problems

• Overseeing personnel, including receptionists, kitchen staff, and office employees.

• Monitoring employee performance and conducting regular evaluations to help improve customer service.

• Resolving issues regarding hotel services, amenities, and policies.

• Organizing activities and assigning responsibilities to employees to ensure productivity.

• Creating and applying a marketing strategy to promote the hotel’s services and amenities.

• Coordinating with external parties, including suppliers, travel agencies, and conference planners.

• Evaluating hotel performance and ensuring compliance with health and safety rules.

• Partaking in financial activities, including establishing room rates, setting budgets, and assigning funds to departments.

Hotel Manager Responsibilities:

• Overseeing personnel, including receptionists, kitchen staff, and office employees.

• Monitoring employee performance and conducting regular evaluations to help improve customer service.

• Collecting payments and maintaining records of budgets, funds, and expenses.

• Welcoming and registering guests once they arrive.

• Resolving issues regarding hotel services, amenities, and policies.

• Organizing activities and assigning responsibilities to employees to ensure productivity.

• Creating and applying a marketing strategy to promote the hotel’s services and amenities.

• Coordinating with external parties, including suppliers, travel agencies, and conference planners.

• Evaluating hotel performance and ensuring compliance with health and safety rules.

• Partaking in financial activities, including establishing room rates, setting budgets, and assigning funds to departments.

Hotel Manager Requirements:

• Bachelor’s degree in hospitality, business administration, or a relevant field.

• A minimum of 5 years experience in hotel management or a similar role.

• Strong understanding of hotel management best practices and data entry software.

• Outstanding interpersonal communication and customer service skills.

• Exceptional leadership abilities with great attention to detail.

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie Singapore brings this legacy of Indian cuisine and hospitality to Singapore.

Job Summary

You will prepare and cook Indian cuisine dishes, ensuring quality and hygiene standards in a high-end restaurant environment.

Responsibilities

• Prepare and cook Indian cuisine dishes using hands-on skills to meet restaurant quality standards
• Apply basic hygiene and food safety practices in compliance with Singapore Food Agency (SFA) regulations
• Maintain cleanliness and organization of the kitchen workspace to support safe food preparation
• Collaborate with kitchen and service teams to ensure timely and accurate food delivery
• Adapt cooking techniques to meet the standards of a hotel or high-end Indian restaurant environment

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

Private Advertiser

Job Description

Restaurant Manager – New European & Asian Fusion Restaurant

A new European & Asian fusion restaurant concept in Singapore is looking for a young, energetic and outgoing Restaurant Manager to help lead and grow the business.

We are not only looking for a manager — we are looking for someone who wants to grow with the restaurant and help build its identity

We are looking for someone with personality, initiative and a genuine passion for hospitality. The ideal candidate is confident with people, understands the Singapore F&B market, and is excited to be part of a growing restaurant concept from an early stage.

Key Responsibilities

• Lead and motivate the front-of-house team

• Manage daily restaurant operations and service standards

• Create a warm, professional and engaging guest experience

• Support sales growth, guest retention and brand awareness

• Work closely with the kitchen and ownership team

• Train, guide and develop the service team

• Take initiative in improving operations, service flow and customer satisfaction

• Help build a strong restaurant culture based on teamwork, energy and professionalism

Ideal Candidate

• Young, dynamic, positive and extroverted personality

• Previous experience as Restaurant Manager, Assistant Manager or Senior Supervisor

• Strong leadership and team management skills

• Good understanding of the F&B market in Singapore

• Excellent communication and people skills

• Open-minded, proactive and hands-on attitude

• Able to work in a fast-paced restaurant environment

• Passionate about food, service and hospitality

• Interested in growing together with a new restaurant concept

What We Offer

• Opportunity to be part of a new and exciting restaurant concept

• Space to contribute ideas and help shape the guest experience

• Positive, creative and growth-oriented working environment

• Career development opportunities as the restaurant grows

Interested candidates are invited to apply with their CV and a short introduction.

1ST LANDINGS PTE. LTD.

Job Description

• Take charge of daily operation matter of the outlet and ensure standard operation flow
• Conduct routine outlet hygiene check and inventory check
• Organize and control daily business activities
• Create and execute of sales,profit and staff development
• Coordinate the entire operation of all the outlets during schedule shifts
• Manage staff discipline and performance issues

G.G.S. PLANET CO., LTD.

Job Description

Our client is a leading international food and beverage/consumer service business. We are looking for a Training Manager to drive learning, service excellence, leadership development, and operational capability across a growing organization.

Location: Bangkok, Report directly to: CEO

What You Will Do

• Design and implement training programs for frontline and management teams.

• Lead onboarding, operational training, service training, and leadership development.

• Partner with Operations and HR teams to improve employee capability and performance.

• Support new location openings and business expansion.

• Measure training effectiveness and continuously improve learning programs.

What We Are Looking For

• Training / L&D experience in Retail, Hospitality, Food Service, Consumer Service, or multi-site operations.

• Strong facilitation, coaching, and presentation skills.

• Experience creating operational and leadership training programs.

• Ability to work closely with frontline and operational teams.

• Good English communication skills.

Opportunity Highlights

• International brand environment.

• Key role in building operational and leadership capability.

• Opportunity to shape learning culture in a growing business.

Jia Group Holdings Limited

Job Description

Job Description

We are looking for a Junior Sous Chef. You will be being a part of in charge to run an efficient Kitchen section by consistently looking to improve the menu, producing great quality food, and working closely with Executive Chef in the overall kitchen operations of the restaurant.

What you will be doing :

• Responsible for the food preparation and the kitchen operation.

• Work closely with Executive Chef to develop the food menu / new product

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

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Responsible for menu creation and development, and quality control

• Train and develop kitchen team members

• Assist to comment and make the change for current kitchen setup when require

What we are looking for :

• Minimum 8+ years experience.

• Hungry to think / Strong experience to develop new outstanding items

• Experience in menu creation/development.

• Experience in fine dining and Michelin starred restaurant is a MUST

• Good skills for training

• Passionate about people and able to develop your team along with you

• Able to source different ingredient over the world to make the new products

• Have professional education training will be advantage

What we offer :

• 10 days Annual Leave

• Medical and Dental Insurance

• Staff Meals

• Competitive Salary

• Staff Discounts

If you are interested to apply for the above positions, please click apply share your resume with your CURRENT and EXPECTED salary with us.

People who are eligible to work in Hong Kong or have a valid Hong Kong work permit/visa will be considered for the above position. If you are passionate about hospitality and are looking for exciting new opportunities, then we want to hear from you!

We are an equal opportunity employer. Information provided will be treated in strict confidence and will only be used for recruitment-related purposes.

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

The Manager oversees the daily operations of the bar, leading the service team to deliver exceptional guest experiences through consistent beverage quality, outstanding service, and team performance. This role at Lantern also drives beverage revenue, supports event and collaboration execution, and ensures alignment with the venue’s elevated storytelling and experiential focus.

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

Operational Leadership

• Lead daily bar operations across all meal periods in alignment with Forbes 5-Star standards

• Ensure service consistency, readiness, and flawless execution across all service areas

• Uphold and continuously improve Standard Operating Procedures (SOPs), service sequences, and brand standards

• Maintain a strong floor presence, monitoring service quality and guest satisfaction

• Ensure accurate execution of promotions, events, and special dining experiences

Guest Experience & Relationship Management

• Personally engage with guests to deliver anticipatory, personalized, and emotionally engaging service

• Resolve guest concerns with professionalism, empathy, and discretion

• Monitor guest feedback, trends, and satisfaction metrics to drive continuous improvement

• Build long-term guest loyalty through service excellence and recognition

• Monitor and act upon guest satisfaction metrics, including NPS and GES scores, to drive service improvement and guest loyalty

• Review guest feedback and sentiment from Revinate, identifying recurring themes, service gaps, and recovery opportunities

• Actively monitor and improve online reputation and TripAdvisor rankings, responding to feedback in a professional and timely manner in line with brand guidelines

• Translate guest feedback and performance data into actionable training, service adjustments, and operational improvements

• Review operational reports and performance metrics regularly and communicate results, priorities, and action plans to the service leadership team

Team Leadership & Talent Development

• Lead, coach, and develop Assistant Managers, Supervisors, Servers / Captains, and service teams

• Set clear performance expectations and hold teams accountable for service standards

• Drive structured training, onboarding, and succession planning

• Foster a culture of professionalism, pride, accountability, and service excellence

Financial & Business Performance

• Drive revenue performance through service quality, strategic upselling, menu engineering, and elevated guest satisfaction across all meal periods, measured through average check growth, capture rate, and upsell conversion

• Support the preparation, review, and management of departmental Profit & Loss (P&L), including revenue, cost of sales, payroll, and controllable expenses, with performance measured against budget and forecast targets

• Analyze financial performance against budget, forecast, and historical data, identifying trends, variances, and opportunities for improvement using monthly and YTD KPI reviews

• Plan and execute revenue-driven promotions, events, and seasonal offerings, tracking success through incremental revenue, guest count uplift, and Capture ratio.

• Monitor market and dining trends and assess relevance to the outlet concept, supporting innovation and competitiveness within the defined competitive set (comp-set)

• Maintain awareness of comp-set pricing, concepts, and positioning, using benchmarking insights to support revenue and promotional strategies

• Manage labor planning, productivity, and scheduling efficiency in line with business levels, measured through labor cost percentage, productivity ratios, and payroll variance

• Support cost control initiatives through effective inventory management, waste reduction, and purchasing discipline, measured through food and beverage cost percentages and variance control

• Collaborate with Sales, Marketing, and Culinary teams to align concepts and promotions with demand, measuring performance through return on promotion and revenue contribution

Collaboration & Stakeholder Engagement

• Work closely with Culinary, Stewarding, Sales, and In-Room Dining teams to ensure aligned execution

• Coordinate with internal stakeholders to support events, promotions, and special initiatives

• Communicate operational priorities and performance updates effectively

Standards, Compliance & Governance

• Ensure full compliance with health, safety, hygiene, and food safety standards in line with hotel policies, local regulations, and Forbes 5-Star criteria

• Enforce adherence to all hotel policies, SOPs, financial controls, and brand guidelines, ensuring operational consistency across all F&B outlets

• Lead by example in grooming, personal conduct, and professional presentation, modeling Forbes-level luxury service expectations for all team members

• Monitor and ensure team compliance with outlet Standard Operating Procedures (SOPs), service sequences, and operational checklists

• Promote a safe, respectful, and inclusive work environment, fostering a culture of accountability, integrity, and ethical behavior

• Conduct regular audits, inspections, and briefings to ensure adherence to SOPs, service standards, and regulatory requirements

• Ensure any deviations, risks, or incidents are reported and corrected promptly in accordance with hotel and Forbes policies

• Maintain documentation, records, and reports for operational, health & safety, and service compliance requirements

Professional Conduct & Workplace Culture

• Promote a positive, professional, and service-driven bar environment

• Lead by example in grooming, appearance, punctuality, and professionalism

• Encourage teamwork, accountability, and pride in beverage service excellence

• Support a respectful, inclusive, and safe workplace culture

Requirements:
• Minimum 5–7 years’ experience in Food & Beverage operations

• At least 2–3 years in a managerial role within a luxury 5 Star Hotel or high-end hospitality environment

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets.
• Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards.
• Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts.
• Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations.
• Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning.
• Maintain accurate recipes, product specifications, and operational procedures.
• Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences.
• Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency.
• Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance.
• Provide coaching, guidance, and training to kitchen team members to support performance and career development.
• Be operationally hands-on and support kitchen operations during peak service periods.
• Perform any other duties or projects assigned by Management.
• Adapt to operational and business needs in line with industry and hotel requirements.
• Support additional duties and responsibilities assigned by Management as part of operational needs.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.

Qualifications:

• Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment.
• Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards.
• Good communication and teamwork skills with the ability to collaborate effectively across departments.
• Positive attitude with willingness to learn, adapt, and take on new challenges.
• Passion for culinary excellence and delivering quality dining experiences.
• Strong organisational and time management skills with the ability to prioritise tasks efficiently.
• Knowledge of food safety, hygiene, and sanitation standards.
• Able to maintain a clean, organised, and efficient work environment.
• Comfortable working in a dynamic environment and able to perform under pressure.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.
• Good command of spoken and written English.
• Outgoing, adaptable, and service-oriented with strong interpersonal skills.

BROTH BEYOND SINGAPORE PTE. LTD.

Job Description

FOH Job Requirement:

1. More than 5 year of management experience in well-known chain food and beverage brands.
2. Familiar with local food and beverage laws and regulations.
3. Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.
4. Outgoing personality with strong communication skills and understanding. Willing to take responsibility at work and able to handle customer complaints with quick adaptability, meticulous thinking and good judgement.
5. Identify with the company’s corporate cultures and values, enjoy sharing and communicating with colleagues at all levels, aim to create a harmonious working atmosphere, and actively propose solutions or improvement suggestions for the team.
6. Capable of building a new team, training new employees and nurturing shift managers.
7. Able to strictly follow the company’s management system for the FOH, and make a fair evaluations and personal improvement plans.
8. Understand the importance of branding and prioritize brand building in decision making.

Job Responsibility:

1. Responsible for daily operation of the restaurant.

2. Provide training to employees and new hires, conduct assessment to ensure and sustain service quality.

3. Ensure that all employees comply with the company’s dress code requirements.

4. Schedule the work shifts for employees.

5. Organise employee’s meetings and activities.

6. Establish and maintain relationship with customers.

7. Ensure that the display and food quality of all products meet the company’s standards.

8. Conduct Four-Color Cards assessments to maintain high quality restaurant operations.

9. Manage examples of excellent performance and amazing cases.

10. Drive revenue and profit by developing and implementing marketing strategies that align with the company’s mission and values.

11. Manage labour and food cost.

12. Maintain food safety, property safety, personal safety, and hygiene safety throughout the restaurant.

13. Lead FOH staff and ensure they receive necessary assistance during their shifts.

14. Keep learning and periodically enhance management and job skills through internal training and job rotations.

15. Recruit new employees and handle resignations and terminations.

POSITANO RESTAURANT PTE. LTD.

Job Description

Operational Management:

• Manage restaurant operations, including opening and closing procedures.

• Ensure all aspects of the restaurant are operating smoothly

• Monitor and maintain high standards of cleanliness and organization throughout the restaurant.

Staff Supervision and Development:

• Support the recruitment, training, and scheduling of restaurant staff.

• Provide guidance and leadership to employees, fostering a positive and productive work environment.

• Conduct performance evaluations and offer constructive feedback to team members.

Customer Service:

• Ensure that guests receive exceptional service by maintaining a focus on guest satisfaction.

• Address and resolve any customer complaints or issues promptly and professionally.

• Monitor guest feedback and implement improvements to enhance the table service dining experience.

Marketing and Promotions:

• Develop and execute marketing strategies and promotional activities

• Engage with guests and gather feedback to drive improvements and increase customer loyalty.

Inventory and Supplies Management:

• Manage inventory levels and order beverage and table top supplies as needed.

• Ensure proper handling and storage of food and beverage items to maintain quality and compliance with safety standards.

• Conduct regular inventory checks and manage waste to control costs.

Financial Management:

• Assist in managing the restaurant’s budget and financial performance.

• Oversee cash handling procedures, including daily reconciliation and deposits.

• Help in achieving sales targets and controlling operational costs.

Compliance and Safety:

• Ensure adherence to all health and safety regulations and food safety standards.

• Conduct regular inspections and maintain compliance with regulations.

• Implement and enforce restaurant policies and procedures.

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

All food and beverage services such as serving food and beverage, taking orders, Barista, Bartender and cashiering. Train and manage Staffs, help to boost sales, handle complains from customers, order food and drinks from suppliers, create new food and drinks in the menu, check emails and handle calls from customers.

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD SINGAPORE to redefine hospitality and grow your career with us!

The Assistant Bar Manager supports the Bar Manager in ensuring profitability and efficient beverage services of our Bar.

Our Expectations:

• Assist the Bar Manager to oversee daily bar operations and activities, including opening and closing procedures and resource management.

• Drive sales of beverage and food items to maximize yield.

• Train, supervise and schedule bar Associates. Ensure that all Associates are familiar with the service procedures and protocols.

• Check and ensure that grooming standards are adhered to at all times.

• Manage and control inventory through timely ordering of supplies, conduct of stock checks and minimising of wastages.

• Ensure that all beverage and garnishing stocks are properly recorded, maintained at par level and all inventory sheets are updated upon opening and closing of the bar.

• Ensure proper set-up of the bar, correct usage of glassware, maintains drinks standard and keeping bar area clean at all times.

• Conduct survey and market intelligence on sales promotions of competitors.  Be  constantly on the alert for latest trends in the bar scene, ensuring that we stay relevant and competitive. 

• Work closely with marketing department for promotion to drive business through patronage by both in-house and external guest.  Establish professional rapport with all guests to increase regular patronage.

• Assist Cost Controller on monthly inventory and forfeited bottles to bring down the beverage costs.

• Conduct bi-monthly inventory of all glassware in the beverage outlets and submit report to the Cost Controller. 

• Address any feedback from guest and work with Bar Manager for solutions to ensure that positive experiences are created for guests.

• Be fully aware of all local liquor laws and F&B regulations and ensure strictest compliance by Team.

• Assist to execute promotional events in the Bar.

We are looking for a self-motivated individual with at least 3 to 5 years of experience in a supervisory capacity in a Bar.  You should have good alcoholic and non-alcoholic beverage knowledge, including the concoction of beverages, its recipes and mixing techniques. Those with previous bartending experience is preferred.  If you are attentive and enjoy engaging with guests, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine hospitality and grow your career with us!

The Bar Manager is responsible for supervising bar outlet operations, ensuring exceptional guest experiences, operational efficiency, and profitability in accordance with luxury hotel standards.

Our Expectations:

• Manage daily bar operations, including staffing, scheduling, opening/closing procedures, and service flow.

• Drive beverage and bar food revenue through upselling, premium offerings, and guest engagement.

• Lead, train, and motivate bar associates; conduct SOP training and ensure adherence to service and grooming standards.

• Ensure impeccable bar setup, cleanliness, beverage quality, and presentation at all times.

• Implement and uphold LQA, FORBES, and hotel brand service standards.

• Monitor financial performance, analysing beverage sales, labour costs, and cost variances.

• Control inventory through accurate record-keeping, par stock management, wastage control, and timely ordering.

• Coordinate with the Cost Controller on monthly inventory, forfeited bottles, and cost optimisation.

• Ensure full compliance with local liquor laws, health regulations, and workplace safety standards.

• Address guest feedback promptly and ensure effective service recovery.

• Collaborate with Marketing on promotions, events, and seasonal activations to drive patronage.

• Conduct market and competitor analysis to remain current with bar trends and innovations.

• Protect hotel assets and submit required operational and performance reports.

• Perform any other duties as assigned by management.

We are looking for a self-motivated Bar Manager with excellent communication skills. You should be attentive to the guests and knowledgeable in the hospitality industry best practices with the ability to adapt to ever changing requirements and needs of customers. If you have at least 5 years of relevant experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Description & Requirements

• To supervise and ensure smooth and efficient operations of the culinary department.

• To control the consistency of quality and quantity of foods served.

• To ensure that the team adhere to all safety and hygiene standards.

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

• To ensure maintenance of all operating equipment in the kitchen

CLEAN EXPRESS PTE. LTD.

Job Description

Responsibilities

• Organize team roles to align with operational goals and evaluate employee performance to support development and productivity
• Document operational tasks accurately and prepare reports for upper-level management to inform decision-making
• Conduct employee reviews and assessments to provide constructive feedback and identify training needs
• Assist with onboarding new employees and support the delivery of training programs to ensure smooth integration
• Make informed operational and process decisions to improve team efficiency and workflow
• Apply creative problem-solving techniques to address challenges and optimize team performance
• Delegate assignments effectively to team members based on skills and workload distribution
• Manage time and tasks with exceptional attention to detail to meet deadlines and maintain quality standards

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

·       Responsible for the overall daily food production and back of the house operations. 

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

·       Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

·       Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·       Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·       Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

·       Attend weekly service meetings to improve and enhance service level.

·       Performs any other duties as directed by the Head Chef and Unit Manager.

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

Company Overview

Wenetgroup Ltd is an enterprise management consulting firm with headquarters in Taipei and offices in America, Japan, Malaysia, and Singapore. We specialize in business branding, marketing, integrated management, talent cultivation, and professional services including project and event management.

Job Summary

Manage and coordinate household operations for the Chairman or CEO, ensuring seamless scheduling, event planning, staff supervision, and resource management to support both personal and business needs efficiently and professionally.

Responsibilities

• Manage the household schedule and calendar for the Chairman or CEO to ensure timely appointments and commitments
• Plan, organize, and coordinate events to meet household and professional requirements
• Arrange personal and professional appointments with attention to detail and priority
• Schedule and supervise home maintenance and repair projects to ensure quality and timely completion
• Handle household bills and administrative tasks accurately and efficiently
• Run errands and perform necessary tasks to support household operations
• Supervise household staff including housekeepers, private chefs, nanny, and drivers to maintain high service standards
• Plan and control household resources such as manpower shifts and inventory to optimize operations
• Provide essential support for business trips, including arranging local flights and coordinating setup requirements
• Prepare and design household management SOPs, including equipment manuals, inventory lists, vendor lists, and daily checklists to standardize processes

Preferred competencies and qualifications

• Proven experience in a similar household management role
• Strong communication and interpersonal skills to interact effectively with household members and external contacts
• Ability to understand and adapt to household needs and preferences professionally
• Broad knowledge of household management, service etiquette, and related responsibilities
• Demonstrated responsibility, efficiency, discretion, and strong organizational skills
• Strong judgment and attention to detail with the ability to handle confidential information discreetly
• Proficiency in Microsoft Office and document management tools
• Relevant certification such as Butler training is an advantage

CKS BIZ AGENCY

Job Description

Roles & Responsibilities

Job description (Assistant F&B manager)

Responsibilities

1. Operational Support

Assisting with opening and closing the stall, ensuring readiness for operations.

Helping manage inventory, restocking supplies, and placing orders when needed.

Overseeing food preparation or product arrangement to meet quality standards.

Ensuring the stall remains clean and organized throughout the day.

OYO Technology & Hospitality (Thailand) Ltd.

Job Description

Key Responsibilities

1. Revenue Strategy Management

• Develop and implement revenue strategies to maximize hotel profitability

• Analyze occupancy trends, booking pace, and market demand

• Manage room inventory and pricing strategies across all sales channels

• Monitor daily, weekly, and monthly revenue performance

• Optimize ADR (Average Daily Rate) and RevPAR (Revenue per Available Room)

2. Market & Competitor Analysis

• Monitor competitor pricing and market positioning

• Conduct market trend and demand forecasting analysis

• Prepare competitor benchmarking reports

• Recommend pricing and promotional strategies to remain competitive

3. Distribution Channel Management

• Manage OTA platforms such as Agoda, Booking.com, Expedia, etc.

• Ensure rate parity across all distribution channels

• Coordinate with Sales, Marketing, and Operations teams

• Maintain accurate room availability and pricing in PMS and Channel Manager systems

4. Forecasting & Reporting

• Prepare revenue forecasts and occupancy projections

• Analyze and report key performance indicators (KPIs), including:

  • Occupancy %

  • ADR

  • RevPAR

  • Revenue Growth

  • Forecast Accuracy

• Present revenue reports and recommendations to management

5. Cross-Functional Coordination

• Work closely with Front Office, Reservations, Sales, Finance, and Operations teams

• Support promotional planning and revenue campaigns

• Provide strategic pricing guidance to related departments

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, Marketing, or related field

• Minimum 2–5 years of experience in Revenue Management, Reservations, E-Commerce, or Hotel Operations

• Strong understanding of OTA platforms, PMS, and Channel Management systems

• Excellent analytical and problem-solving skills

• Proficient in Microsoft Excel and reporting tools

• Good command of English communication skills

• Hospitality or hotel industry experience is preferred

Siamplaengna

Job Description

Key Responsibilities:

• Daily Operations: Oversee all aspects of property management including Front Office, Housekeeping, Maintenance, and Security to ensure 5-star cleanliness and guest satisfaction.

• Revenue & Reputations: Drive occupancy rates, manage room distribution on OTAs, and actively maintain excellent online ratings and reviews.

• Cost & Budgeting: Manage operational costs, utilities, and vendor contracts efficiently to maximize profitability.

• Team Leadership: Lead, train, and motivate a compact, multi-skilled hotel team to deliver warm and professional services.

• Guest Relations: Handle guest inquiries, feedback, and complications with professional problem-solving skills. 

Qualifications:

• Thai National with at least 3-5 years of experience in Hotel Management, Resident Management, or Operations Management in a city hotel or premium serviced apartment.

• Strong understanding of OTA platforms, channel managers, and digital hospitality trends.

• Hands-on leadership style (not just sitting in the office) with excellent problem-solving skills.

• Good command of spoken and written English.

• Familiarity with the Ratchadapisek/Ladprao/Chatuchak area is a plus. 

Jia Group Holdings Limited

Job Description

What you will be doing:

• Responsible for the overall pastry kitchen operation

• Responsible for the pastry & dessert menu and concept development to continuously upgrade and enhance the food service through introduction of new products and creations

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

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Ensures compliance with food handling and hygiene standards

What we are looking for:

• Must have 2+ years of pastry experience in similar capacity

• Experience working in fine dining restaurant or Michelin-starred restaurant

• A motivational leader and a good team player

• Able to drive the mood and good sprit of the team

• Good command of spoken and written English

• Confident in running busy shifts

What we offer:

• 3 days offs per week

• 10 days Annual Leave

• Employee discount to be used across the Group’s outlets

• Staff meal

• On-job training and opportunities for growth

• Medical insurance

• Discretionary bonus

Compass Group Hong Kong Ltd

Compass Group Hong Kong Ltd.,

Job Description

Role Purpose

The Regional Culinary Director is responsible for the strategic direction, operational excellence, and cultural alignment of in partnership with the client and culinary team across APAC countries. They will partner with Directors of Operations and Function Leads to focus on enhancing, executing, and maintaining the overarching culinary vision and strategy across all locations or Sites. This role balances creative innovation with financial acumen to ensure quality, consistency, and high user experiences while aligning the culinary offerings to fit mid and long-term goals.

You will bridge the gap between high-level food philosophy and large-scale operational execution, ensuring every meal served across a cross-section of cafes and micro-kitchens reflects Compass’s commitment to well being, sustainability, and community.

Whilst the Regional Culinary Director will not have any Direct Reports, they will be a key leader and mentor for all Senior Culinary Leaders across APAC.

Role Responsibilities and Decision Rights

1.Strategic Vision, Innovation, and Standards

• Regional Culinary Strategy: Define and drive the long-term culinary vision for the APAC region, ensuring alignment with both client and company (Compass) brand identities and strategic goals.  Support country culinary leads in defining the vision and culinary plans for their spaces.

• Regional Culinary Standards & Excellence: Define and drive quality standards and processes for the region where relevant to include culinary excellence including recipe development and testing. 

• Regional Innovation & Efficiency: Drive regional innovation and efficiency, leveraging internal and external resources for trends and supporting business excellence with embedding lean or other efficiency initiatives

• Build a Culinary Community to Drive Safety, Quality, Efficiency & Experience: This includes Leading the Regional Culinary Forum, using culinary working groups to work on regional culinary initiatives and foster cross-regional collaboration.

2. Stakeholder Management and Collaboration

• Compass Country Culinary Leads: Act as the central point of contact and strategic partner for all Compass Culinary Country Leads across the APAC region.

  • Align and Cascade Strategy: Ensure the APAC culinary strategy is effectively communicated, understood, and consistently adopted by all Country Leads, translating high-level goals into executable local plans.  

  • Best Practice Sharing: Facilitate regular cross-country meetings and communications to ensure the rapid adoption of successful initiatives, new products, and operational best practices.

  • Issue Resolution: Mediate and resolve complex strategic or operational conflicts between Issue Resolution: country-level culinary teams and central corporate initiatives.

• Client Relationship Management: Collaborate with Key Account Managers to ensure the culinary strategy meets the contractual obligations and evolving tastes of major regional clients.

• Executive Reporting: Present strategic progress, financial performance, and key innovation updates to both the Compass Executive Leadership Team and major client stakeholders.

3. Business Performance and User Experience (UX)

• User Experience (UX) Improvement: Develop and execute strategies to consistently improving the experience across all regional culinary touchpoints, service delivery, and product quality.

• Financial & Procurement Oversight: Partner closely with procurement teams to ensure all procurement standards are rigorously met for both the client contract and Compass internal policies, focusing on ethical sourcing and cost efficiency.

• Sustainability Goals: Develop, implement, and monitor comprehensive culinary sustainability goals (e.g., waste reduction, plant-forward menus, sustainable sourcing) that contribute positively to the company's and client's environmental commitments.

4. Leadership, Talent, and Culture

• Talent Development & Coaching: Lead, coach, and develop culinary talent across the APAC region, establishing clear career paths and performance standards for all senior culinary roles.

• Allergen Champion & Compliance: Act as the Regional Allergen Champion, ensuring all training, documentation, food preparation protocols, and customer-facing information are fully compliant with all relevant APAC legislation to minimize risk and ensure customer safety.

• Safety Culture & Compliance: Ensure Health and Safety standards and culture are deeply embedded across all operational units, leading by example to create a proactive, compliant, and secure working environment.

5. Fiscal Responsibility & Operational Excellence

• P&L Accountability: Work with finance and the Directors of Operations to deliver culinary experience within budget, with rigorous discipline, optimising food costs and labor while maintaining premium quality.

• Data-Driven Decisions: Leverage food service management systems and user feedback data to drive menu engineering and activations

Role Dimensions

• Innovation and change management

• Focus on driving food, service and operation excellence

Experience, Qualifications and Competency Requirements

• 10+ years’ progressive culinary leadership, including experience of multi-country management.

• Experience in large-scale food production or commercial operations.

• Deep knowledge of food safety (Allergen), food science, and quality assurance standards.

• Proven success partnering with suppliers and operations teams to maintain consistency at scale.

• Excellent stakeholder management and communication skills.

• Strong project management and process development capabilities.

• Fluent English required;

Kowloon Shangri-La, Hong Kong

Headquartered in Hong Kong SAR, the Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Job Description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As an Executive Pastry Chef, you will lead the Pastry Kitchen operation to deliver exceptional pastry and bakery experiences through creativity, operational excellence and the highest culinary standards.

 Key Responsibilities

• Lead and oversee all daily operations of the Pastry Kitchen, ensuring smooth and efficient production for restaurants, banquets and special events

• Ensure the highest standards in pastry and bakery quality, taste, presentation, portion control and food consistency across all outlets

• Develop and introduce innovative pastry, bakery and dessert offerings in line with market trends, seasonal promotions and guest expectations

• Coordinate closely with Culinary, Restaurant, Banquet, Stewarding and Purchasing teams to ensure effective operations and quality control

• Monitor food freshness, inventory, requisitions, food cost and wastage control to achieve operational and financial objectives

• Maintain strict hygiene, sanitation and food safety standards in accordance with HACCP and hotel policies, including proper maintenance and cleanliness of kitchen equipment and facilities

• Conduct regular food tasting sessions, operational inspections and departmental briefings to ensure service excellence and operational readiness

• Lead, coach and develop the Pastry team through on-the-job training, performance management, succession planning and colleague engagement initiatives

• Support the Executive Chef in business planning, menu development, staffing management and continuous enhancement of the overall guest dining experience

•  Engage in regular meetings with Marketing Communications Team on new menu / festival items

 About You

• Minimum of 10 years of pastry experience in international luxury hotels, with at least 2 years of experience in a similar Executive Pastry Chef capacity

• Strong expertise in pastry, bakery and dessert production with creativity, attention to detail and knowledge of current market trends

• Solid knowledge of HACCP, food hygiene, sanitation standards, food safety procedures and kitchen operations management

• Strong understanding of food cost control, budgeting, inventory management and operational efficiency

• Excellent leadership, communication and interpersonal skills with the ability to lead and motivate the pastry & bakery team

• Well versed in computer application, system and email correspondence

• Good command in spoken and written English and Chinese

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.

• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.

• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.

• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: (85•) •••• •815

Email: coe•••••@shangri-la.com

Website: https://www.shangri-la.com/

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Chouchou

Job Description

Hora Hospitality Group which operates the French Brasserie Restaurant Chouchou in the heart of Wan Chai, and we’re searching for a passionate and high-energy Head Chef to take the lead in the kitchen.

As Head Chef, you’ll work hand-in-hand with our Culinary Director to shape a menu that’s both authentic and approachable, celebrating French culture in a way that’s modern, playful, and unforgettable.

Key Responsibilities

1. Culinary Leadership & Menu Development

• Lead the conceptualization, design, and execution of all menus (à la carte, set lunch, brunch, bar snacks).

• Infuse modern creativity into classic French dishes while maintaining authenticity.

• Collaborate with the Culinary Director on seasonal and promotional menu changes.

• Ensure all dishes are consistently executed to brand standards in both taste and presentation.

2. Kitchen Operations

• Oversee daily kitchen operations and ensure smooth service flow.

• Maintain high standards of cleanliness, hygiene, and food safety in line with Hong Kong’s F&B regulations.

• Implement and maintain standard operating procedures (SOPs) for prep, cooking, and service.

• Achieve and maintain target food cost percentage.

3. Team Management & Training

• Recruit, train, and manage a motivated and efficient kitchen team.

• Foster a positive and energetic kitchen culture that reflects the brand identity.

• Conduct regular training sessions, tastings, and performance reviews.

• Ensure proper scheduling, task delegation, and team growth.

4. Cost & Inventory Control

• Manage food costs, portion control, and overall kitchen profitability.

• Work with the purchasing team to source quality ingredients within budget.

• Monitor inventory, reduce waste, and ensure efficient stock rotation.

5. Collaboration & Communication

• Work closely with FOH managers, bar team, and marketing to create a seamless guest experience.

• Actively participate in menu briefings, service meetings, and guest events.

• Be present and visible during key service times — especially during brunch, lunch rush, and dinner.

Who We're Looking For

• Head Chef experience in high volume restaurant— required

• Strong French culinary background with a deep understanding of French food culture

• Creative, energetic, and confident in bringing modern flair to French classics

• Strong leadership skills with the ability to inspire, train, and grow a kitchen team

• Must thrive in a fast-paced, high-energy environment

• Hands-on and collaborative — we’re building something together!

What We Offer

• Competitive salary based on experience and profile

• 15 days annual leave

• Quarterly bonus, based on restaurant performance

• 2 days off per week

• Work closely with our Culinary Director and be part of a forward-thinking hospitality group

• A chance to put your stamp on a new flagship venue in one of Hong Kong’s most exciting districts

To Apply

Ready to Join Us?

This is your opportunity to lead the kitchen of a French brasserie like no other — one that’s stylish, social, and full of soul. If you’re passionate about food, culture, and building great teams, we want to hear from you.

Apply now with your CV and a brief cover letter to inf••••••••••••@gmail.com

WhatsApp: 53•••010

A Plus Manpower Services Pte. Ltd

A Plus Manpower Services Pte Ltd is one of the leading recruiting organizations in Singapore. We are a MOM licensed professional recruitment consultancy (EA License No: 16C8280, specializing in both local and foreign worker placement.

Job Description

Location: Bras Basah, Singapore
Working Hours: 10:00 AM – 9:00 PM
5-Day Work Week

Job Responsibilities

• Lead daily kitchen and teppanyaki counter operations

• Prepare and present high-quality beef bowls and Japanese fusion dishes

• Ensure consistency in food quality, taste, and presentation

• Perform live teppanyaki cooking in an open-kitchen environment

• Manage food preparation, stock control, and kitchen hygiene

• Train and supervise kitchen staff to maintain service standards

• Work closely with management on menu execution and seasonal specials

Requirements

• Experience in Teppanyaki, Yakiniku, Japanese cuisine, or fusion concepts preferred

• Strong leadership and kitchen management skills

• Passion for food presentation and guest experience

• Able to work efficiently in a fast-paced environment

• Responsible, disciplined, and team-oriented

A PLUS MANPOWER SERVICES PTE LTD  EA License No. 16C8280 MOM Reg No. R22107790

MCI CONSULTING PTE. LTD.

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Description

Job Summary:

• Basic Salary: $3500 - $4500

• Location: Central

• Working Days: 5 Days work week (Rotating shifts (Morning / Afternoon / Night)

• Benefits: Meal allowance + Flexi benefits + Upselling incentives + Birthday Voucher + Outpatient Medical

Responsibilities:

• Overseeing and ensuring that hotel operations run smoothly.

• Providing guests with a comfortable stay.

• Nurture a high-performance culture within the Front Office department.

• Collaborate with Housekeeping to ensure that guests will be able to experience a clean and comfortable stay.

• Collaborate with Security to ensure efficient surveillance of the property and proper reporting/ follow-up of incidents.

• Be updated on the trends, evolving guests’ expectations, and changing needs relating to accommodations, services, and facilities.

Requirements:

• Minimum O-Level or equivalent qualification

• Able to work rotating shifts, weekends, and public holidays

• Positive attitude with good communication and interpersonal skills

• Prior 4-5years Duty Manager experience in a 4-5 stars hotel environment

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

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

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

https://www.mci.com.sg/wp-content/uploads/2025/08/MCI-Job-Applicant-Data-Protection-Notice.pdf

**We regret to inform that only shortlisted candidates would be notified.

Sim Hui Shi (Carra)
Reg No: R22110425
MCI Consulting Pte Ltd
EA Licence: 13C6730

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

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

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

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

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

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

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

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

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

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

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

Requirement

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

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

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

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

SmartHire by SEEK

Job Description

Our client is seeking an Assistant Restaurant Manager to join their team!

If you are passionate about the hospitality industry and have a knack for management, this role offers an excellent opportunity to grow your career with a renowned restaurant chain in Singapore. As an Assistant Restaurant Manager, you will have the chance to co-manage multiple outlets, ensuring smooth operations and exceptional customer service. This role is perfect for someone who thrives in a fast-paced environment and is ready to take on new challenges.

What you'll be doing?

• Co-manage outlets: Work closely with the Restaurant Manager to oversee daily operations.

• Handle operations: Ensure front-of-house (FOH) and back-of-house (BOH) operations run smoothly.

• Coach the team: Mentor and support your team to achieve their best performance.

• Staff management: Analyze manpower and payroll, and plan work schedules effectively.

• Training and development: Engage in staff training and participate in opening new restaurants.

• Forecasting and marketing: Assist in creating and implementing marketing plans.

• Supervise housekeeping: Ensure cleanliness and inventory management.
  

Who are they looking for?

• Relevant experience: At least 1 to 2 years of experience in F&B restaurants as Assistant Restaurant Manager.

• Multitasking skills: Ability to work under pressure in a multitasking environment.

• Food safety certification: Must possess a valid food safety certification.
  

Why should you consider this opportunity?

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

• Performance bonuses and quarterly incentives

• Yearly salary reviews

• Festive gifts for family members

• Food and travel vouchers

• Staff meals, uniforms, and statutory leaves

• Opportunities for career development and participation in opening new restaurants

• Staff training engagement
  

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 all applications and encourage everyone to apply, regardless of experience or qualifications.

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

Studio M Hotel Singapore

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

Job Description

Job Description 

• Prepare and ensure meals are in good quality in accordance with the portion and quality standards specified in recipes.

• Prepare and established station set-up accordingly

• Prepares and controls food usage (daily) to minimize wastage.

• Ensures that section market list are prepared in advance accordingly and Sous chef is informed of items to order.

• Maintains proper grooming and hygiene habits in accordance to standards

• Follows and maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and SFA (Singapore Food Agency) inspection and requirements.

• Complies with energy conservation and job safety procedure which management defined in the hotel’s loss-prevention manual or postings.

• Handles proper storage of food items by following FIFO or as prescribed by Organization FSMS standard on a daily basis.

• Stocks supplies on a daily basis

Surrey Hills Holdings Pte Ltd

Job Description

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

We are seeking an experienced and hands-on Western Bistro Chef to support kitchen operations and lead the team in delivering quality Western dining experiences.

Job Responsibilities

• Assist the Head Chef in managing daily kitchen operations

• Lead and supervise kitchen staff to ensure smooth workflow and service standards

• Prepare and oversee Western bistro dishes including grills, brunch items, pasta, burgers, and mains

• Ensure consistency in food quality, presentation, and hygiene standards

• Conduct on-the-job training and guidance for junior kitchen staff

• Monitor stock ordering, inventory control, and food cost management

• Support manpower planning and kitchen scheduling together with management

• Assist in menu planning and seasonal promotions

• Ensure compliance with SFA food safety and workplace safety standards

• Handle operational issues effectively during busy service periods

Requirements

• Minimum 4–5 years of experience in Western cuisine with supervisory experience preferred

• Strong knowledge of Western cooking techniques and kitchen operations

Baes Hospitality Pte Ltd

Specializing in nightlife entertainment, the company operates a unique concept that blends the high-energy atmosphere of a club with the cozy ambiance of a living room and music room setting. The term 'Bae,' a term of endearment with a touch of Korean sophistication, reflects the brand's multifaceted nature. Guests are invited to exclusive gatherings in a curated music room featuring a state-of-the-art DJ setup and a signature home cocktail bar. This innovative approach offers culturally savvy individuals a distinctive clubbing experience that fosters lasting connections and transforms every night into a memorable gathering.

Job Description

🎉 Sign-on bonus included!!

1. Guest Experience & Service

• Welcome and attend to guests professionally upon arrival.

• Manage reservations, walk-ins, and table allocations efficiently.

• Build and maintain strong relationships with regular and VIP guests.

• Ensure guest satisfaction throughout their visit and follow up on feedback.

• Handle guest complaints tactfully and escalate when necessary.

2. VIP & Table Management

• Coordinate VIP bookings, bottle service, and minimum spend requirements.

• Manage seating plans according to capacity and revenue optimisation.

• Liaise with floor staff, bar team, and security to ensure smooth service flow.

• Monitor guest crowd flow and maintain comfort and safety standards.

3. Sales & Revenue Support

• Promote events, themed nights, and special promotions.

• Upsell premium tables, bottle packages, and exclusive experiences.

• Maintain client database and follow up with guests for repeat visits.

• Support marketing initiatives and partnership events.

4. Compliance & Brand Representation

• Ensure adherence to company SOPs and service standards.

• Uphold dress code and entry policies professionally.

• Ensure responsible alcohol service awareness.

• Represent the brand positively both on-site and via social engagement (if required).

Requirements

• Minimum 1–2 years of experience in hospitality, nightclub, or premium F&B environment.

• Well-groomed, confident, and customer-focused personality.

• Strong communication and interpersonal skills.

• Comfortable working late nights, weekends, and public holidays.

• Sales-oriented and target-driven mindset preferred.

• Available start immediate is an advantage.

• Willing to work midnight shift and on weekend/PH.

• Candidates with more relevant work experience will consider for a Assistant Manager role.
  

AlwaysHired Pte. Ltd.

Job Description

Responsibilities

• Oversee daily operational activities to ensure smooth and efficient operations

• Lead shift operations, manpower deployment, and team coordination

• Handle customer feedback, operational escalations, and incident management professionally

• Supervise vendors and service providers to ensure service quality and compliance

• Conduct routine inspections to maintain operational readiness and safety standards

• Prepare shift reports and coordinate closely with internal and external stakeholders

• Support continuous improvement initiatives to enhance service standards and operational efficiency

Requirements

• Diploma or Degree in any discipline

• Experience in operations, hospitality, facilities management, events, or customer service environment

• Strong leadership, communication, and problem-solving skills

• Able to work in a fast-paced environment and handle operational issues independently

Benefits

• Attractive remuneration package

• Career development opportunities

• Dynamic and collaborative working environment

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

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

EA Licence No: 24C2293

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

Reporting to the Director of Food & Beverage, we are seeking a dynamic and experienced Banquet Manager to lead our banquet operations. In this pivotal role, you will be responsible for the banquet department of the hotel and responsible for the seamless planning and execution of events, from intimate executive meetings to grand-scale weddings and corporate galas. You will embody our "Garden-in-a-Hotel" concept, ensuring every event is not only flawlessly delivered but also infused with the distinctive charm and exemplary service standards that define the PARKROYAL COLLECTION brand.

Key Responsibilities

1. Event Planning & Execution:

• Act as the primary point of contact for clients during the event planning phase, working closely with the Sales & Catering team.

• Conduct detailed briefings with clients and prepare comprehensive Banquet Event Orders (BEOs).

• Lead pre-event briefings with kitchen, stewarding, and service teams to ensure full understanding of client expectations and event specifications.

• Oversee the entire event from set-up to breakdown, ensuring impeccable standards of service, timing, and guest satisfaction.

2. Team Leadership & Development:

• Lead, motivate, train, and schedule the banquet service team, including Captains, Servers and Casual Labours.

• Foster a culture of excellence, teamwork, and proactive service.

• Conduct regular performance reviews and identify training needs to enhance team skills.

3. Operational & Financial Management:

• Manage the banquet department's budget, including labor costs, inventory, and equipment.

• Ensure careful control of inventory for china, glassware, silverware, and linen.

• Review and finalize billing with clients, ensuring accuracy and resolving any discrepancies.

• Implement cost-control measures without compromising the quality of guest experience.

4. Quality Assurance & Guest Relations:

• Maintain the highest standards of cleanliness, safety, and hygiene in all banquet areas.

• Personally interact with hosts during events to ensure satisfaction and address any concerns immediately.

• Handle guest feedback professionally and implement corrective actions where necessary.

• Uphold the hotel's sustainability initiatives within banquet operations.

5. Administrative Duties:

• Prepare and analyze banquet reports (e.g., revenue, covers, function sheets).

• Ensure compliance with all hotel policies, procedures, and statutory requirements.

Qualifications & Experience

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

• At least 3-5 years of experience in banquet operations, with a minimum of 2 years in a supervisory or managerial role within a premium hotel or large-scale event venue.

• Proven track record of successfully managing high-profile and high-volume events.

• In-depth knowledge of food & beverage service, event logistics, and banquet billing procedures.

• Strong financial acumen and computer literacy (MS Office, Opera, Delphi or similar PMS/Catering software).

Personal Attributes & Skills

• Exceptional Leader: Inspirational, decisive, and able to perform under pressure.

• Guest-Centric: Possesses a genuine passion for creating unforgettable guest experiences.

• Detail-Oriented: Meticulous with an eagle eye for details and flawless execution.

• Excellent Communicator: Strong in interpersonal, written, and verbal communication skills. Fluency in English is essential; additional languages are a plus.

• Problem-Solver: Able to think quickly on your feet and provide effective solutions.

• Professional Demeanor: Exudes confidence, poise, and embodies the sophisticated style of the PARKROYAL COLLECTION brand.

Additional Information

• 5-day work week

• AWS and Performance Bonus

• Annual Leave from 16 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply

We regret that only shortlisted applicants will be notified.

Alice Boulangerie (RCS) Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

We are dedicated to providing exceptional dining experiences and are looking for a passionate Demi / Chef De Partie to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

Work Schedule: 6 working days per week

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $2,400.00 - $2,900.00 per month.

Job Description

-Report to Chef De Cuisine/Sous chef

-In charge of managing daily operations and restocking mise en place

-Handles ordering of food for savoury menu items

-Assist with R&D that align with the restaurant concept

-Assist in plating up special event meals as assigned

-Cooks & provide staff meal to the whole team

-Oversee food inventory, quality and ordering

-Supervise and monitor the consistency of food standards in kitchen

-Maintain basic kitchen hygiene as well as personal hygiene.

- Proficient in the use of software system to input ingredients usage/wastage

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 3-5 years of relevant experience in western cuisine

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

Interest please call 80•••130 for more information

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at Etna Italian Restaurant located in the Duxton Road. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

• 6 days work week

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

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

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description