The best place to find hotel jobs in South East Asia!

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.

Frites Management Limited

FRITES - Belgium on Tap is a Belgian beerhouse restaurant in Hong Kong. It presents delicious, traditional European fare washed down by one of Hong Kong’s largest selections of draught and bottled Belgian beer.

Job Description

• Preparing and cooking all menu items

• Responsible for kitchen operations such as setting up cooking utensils and equipment

• Any kitchen duties assigned by Head Chef

Requirements

• 1-3 years of working experience in western cuisine is highly preferred but not a must

• At least 2 years related experience

• Work in shifts

• Immediate available will be an advantage

• Mature, good manner and good in communication

• Candidates have full working rights for Hong Kong.
   

Location: Quarry Bay
 

Interested parties, please send your CV to us including your expected salary, available period and contact detail through APPLY NOW.

Raffles Hotel Singapore

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

Job Description

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations.

We are hiring for the following outlets:

• Long Bar

• Tiffin Room

• yi by Jereme Leung

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.

• Supervises and participates in running an efficient and profitable operation in the assigned areas.

• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.

• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.

• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.

• Assists colleagues and guests efficiently and in a professional manner.

• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.

• Offers menu options, advice and takes orders.

• Offers drinks, pre, during and after meal service.

• Remembers guest’s preferences to extends personalised service.

• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.

• Verifies guest satisfaction with each table during each course served.

• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.

• Serves food in in a timely and efficient manner.

• Arranges all tables following established standards.

• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.

• Makes sure all silver and glassware is polished, wiped and spotless.

• Keeps all side stations clean at all the times.

• Keep chairs and banquettes clean and clear of debris.

• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.

• Makes sure that all product served are accounted for on the final bill before presenting it.

• Up keeps and clears tables between courses throughout the dining experience.

• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.

• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards.

• Follows through opening and closing duties.

• Adjusts service to suit guests’ requests and personalises any interaction with the guest.

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

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

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

• Ensures NEA rules and regulations are met and achieve.

• Actively engages in upselling and adds value.

• Relays any guest complaints to manager.

• Ensures efficiency of work in dish wash, pantry, and service preparations.

• Ensures cleanliness and work safety in food preparation and service areas.

• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis.

Providing a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact.

• Constantly obtains guest feedback during operation ensuring guest satisfaction.

• Handles minor complaints and reports to the managers for proper follow up.

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

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

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.

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

• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.

• Provides a high level of Safety and Security for guests and colleagues.

• Checks daily opening and closing duties.

Training, Learning and Development of the Team

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

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

• Guides the departmental orientation for new hires.

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

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

Other Responsibilities

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

• Ensures NEA rules and regulations are met and achieved. 

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

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

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

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

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.

• Minimum 2 years’ experience in an international class restaurant.

• At least 1 year relevant experience in a similar capacity an advantage.

• Additional improvement programs in Food & Beverage an advantage.

• Working knowledge of Microsoft Office.

• Interpersonal skills – communicates easily/openly with integrity towards own action.

• Communication skills in English spoken/written.

• Reliable and consistent.

• Able to work as a team.

• Motivator, self-starter.

• Displays initiative and creativity.

• Open minded.

• Committed.

• Team leader.

• Guest oriented.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

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

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

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Alice Boulangerie 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

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information

Alice Boulangerie 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

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

EGO ENTERTAINMENT

Job Description

Job Description & Requirements:

+ Confidence of yourself to perform on stage.

+ Express emotion and present ideas through body movement, spoken language, facial expression, and action.

+ The ability to network and market yourself.

+ Resilience, self-discipline and stamina.

+ An analytical mind and the ability to self-reflect.

+ Able to sing well. + Flexibility.

+ Teamwork.

+ Organization and time management.

+ Deliver performance smoothly and perfectly.

+ Participate in publicity events to promote production.

+ Rehearse with other actors and the producer to familiarize with the act.

Roles & Responsibilities

🔹Job title: Performing Artist in Premium Club.

🔹Working hours: 9pm to 3am.

🔹Salary: $3500-$5000/month

BOSS HIRE GLOBAL PTE. LTD.

Job Description

Responsibilities

•  Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.
• Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.
• Uphold ingredient quality and consistency by following prescribed recipes and techniques.
• Take ownership of your station’s cleanliness, organization, and readiness at all times.
• Communicate effectively with the team regarding improvements, challenges, or needs in your section.
• Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

• Minimum 3–4 years of relevant pastry/kitchen experience
• Strong attention to detail with a passion for high-quality food presentation
• A positive, motivated team player who thrives in fast-paced environments
• Eager to learn and grow, with a can-do attitude and strong work ethic
• Creative, result-driven, and committed to excellence
• Able to work weekends, public holidays, and split shifts as required
• Immediate availability is a plus!

TRUST RECRUIT PTE. LTD.

Trust Recruit is Singapore’s leading relationship-based human resource and recruitment firm. With more than 20 years of collective consulting experience, we provide personalized workforce solutions for our corporate clients, ranging from multinational corporations to the public sector, as well as small and medium enterprises.

Job Description

Responsibilities:

• Greet and serve guests warmly and professionally, ensuring a good dining experience.

• Present menu items and provide clear explanations of ingredients, preparation methods, and recommendations.

• Operate POS systems and manage table reservations through platforms.

• Assist with opening and closing duties of the outlets, including completing daily operational checklists.

• Gain a thorough understanding of all outlet functions and operational procedures.

• Support the smooth and efficient day-to-day operations of the outlet while maintaining strong product knowledge.

• Assist the Manager in executing operational plans and implementing company policies and procedures.

• Provide guidance and support to team members to ensure service standards are consistently maintained.

• Attend to customers’ enquiries and feedback promptly, ensuring a positive customer experience and satisfaction.

Requirements:

• Graduate of Bachelor's Degree in Management or Business or any related course.

• Passionate about being trained in Operations and willing to learn.

• Strong & effective verbal and written communication skills.

• Customer-oriented, confident, and a leader type.

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or email ref••@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lim Wei Jye (Jaylyn)

EA Personnel Reg No: R24121213

Private Advertiser

Job Description

About the role

We are seeking a professional and charismatic Supervisor to lead our in house operations. As the first primary point of contact in our establishment, you will ensure a welcoming atmosphere while maintaining operational excellence and service consistency.

Key responsibilities

• Supervise and mentor front desk staff to uphold the highest service standards and ensure a premium customer experience

• Professionally handle customer inquiries, bookings, and feedback, resolving any complaints or issues with a solution-oriented approach

• Coordinate with the spa, bathhouse, therapists, and housekeeping departments to ensure integrated and smooth transitions for guests

• Manage staff rosters, attendance tracking, and daily manpower deployment to meet operational needs

• Ensure strict adherence to cashiering procedures and oversee the accuracy of daily closing reports

• Maintain the cleanliness, organization, and professional presentation of the lobby and front-of-house areas

• Assist in sales and promotional activities to improve customer retention and drive overall revenue

Requirements

• Minimum 2–3 years of supervisory experience in a lobby, front office, or guest services role, preferably within the hospitality or wellness industry

• Proven ability to lead, manage, and motivate a service team effectively

• Familiar with front desk operations, booking systems, and professional cashiering procedures

• Strong interpersonal skills with the ability to handle customer complaints and resolve issues independently

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

• Proficiency in English and Mandarin is preferred to communicate effectively with a diverse range of guests and team members

• Familiarity with Singapore's service standards and hospitality regulations is an added advantage

Seed Kitchen Pte Ltd

Job Description

Open to workpass applicants too.

About Us

At Tora Tora Tora, we are all about bringing the vibrant, authentic energy of sushi and sake culture to Singapore. Located in Ubi, we pride ourselves on excellent food, seamless pairings, and a tight-knit, passionate team. We are looking for a dedicated Full-Time Chef to step up to the counter and help us keep the high-quality dishes rolling.

Key Responsibilities

Your daily rhythm will center around keeping the kitchen running like a well-oiled machine. Your core duties will include:

• Kitchen Duties: Managing your station, organizing inventory, and ensuring smooth communication and flow during busy service rushes.

• Cooking: Executing sushi, appetizers, and hot dishes according to our established recipes, presentation standards, and quality controls.

• Prepping: Handling high-quality ingredients with care. This includes daily mise en place, slicing fish, prepping vegetables, and brewing signature sauces.

• Clean Up: Maintaining a pristine workspace. You will handle daily breakdown, sanitizing workstations, and ensuring the kitchen strictly adheres to local food safety and hygiene regulations.

About You

We are looking for someone who takes pride in their craft, works well under pressure, and values teamwork.

• Experience: 1 to 2 years of experience in a commercial kitchen. (Prior experience with Japan cuisine or sushi preparation is a fantastic bonus, but a solid foundation and a willingness to learn are what matter most).

• Skills: Strong knife skills, basic understanding of food safety, and the ability to maintain speed and accuracy during peak hours.

• Attitude: Reliable, detail-oriented, and someone who doesn't mind rolling up their sleeves to help the team with cleanup at the end of the night.

About us

Tora Tora Tora, Singapore. Located at 62 Ubi Rd 1, #11-19, Singapore 408734.

Copthorne King's 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

Benefits:

• Flexible Benefit

• Birthday Leave

• Special staff rates for F&B and Accommodation under MHR portfolio

• Staff meals provided

Key Responsibilities:
Operations

• Supervise daily bar operations, including opening and closing procedures.

• Ensure adequate stock of beverages, garnishes, glassware, bar tools and supplies.

• Maintain cleanliness, hygiene and organization of the bar and storage areas.

• Monitor beverage preparation standards and compliance with company procedures.

• Support other F&B outlets when operationally required.

Guest Services

• Greet guests, recommend beverages and explain promotions or specials.

• Handle guest feedback professionally and promptly.

• Ensure a memorable guest experience through attentive service.

Financial

• Drive revenue through upselling and suggestive selling techniques.

• Monitor wastage, breakage and stock variances.

• Perform cashiering, settlement and closing duties when assigned

Administrative

• Ensure proper billing procedures and accurate record keeping.

• Assist in inventory counts and stock control activities.

Others:

• Any other duties that may be assigned by the Management from time to time.

Skills and Qualifications

• Minimum 2–3 years of relevant experience in bar operations, restaurants, hotels, or hospitality establishments.

• Able and willing to perform shift work.

• Strong verbal and written communication skills in English; proficiency in additional languages is an advantage.

• Able to multitask effectively and perform well in a fast-paced environment.

• Demonstrates composure and professionalism when handling challenging situations.

• Willing to participate in cross-training and multi-skilling initiatives to support operational excellence and career development.

• Good knowledge of food and beverage service standards, bar operations, and responsible alcohol service.

• Familiarity with POS systems and cash handling procedures.

GP Hotel Management Pte. Ltd.

Global Premium Hotels Limited (GPHL) is a leading Singapore hospitality group, operating 26 hotels across five distinct brands, offering a diverse range of stays from value-driven to premium experiences.

Job Description

RESPONSIBILITES:

• Maximize overall Hotel Revenue for a cluster of hotels.

• Review of daily selling rates, parity and closeout.

• Monitor and analyze market trends, competitor activities and customer feedback to identify new revenue opportunities.

• Negotiate contracts to ensure the best possible rates.

• Prepare reports and presentations as required.

• Ensure all revenue policies and procedures are followed and adhered to.

• Stay up to date with industry trends and best practices.

REQUIREMENTS:

• At least 3 years of experience in hotel management.

• Proficiency in hotel management systems and revenue management software eg Siteminder / EzRMS

• Ability to analyze market data and create pricing strategies.

• Ability to collaborate with other departments and provide revenue guidance.

• Knowledge of revenue management principles and practices.

• Ability to work independently or as part of a team.

Pan Pacific Hotels Group

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

Job Description

Position summary statement:

The incumbent will assist the Duty Manager in the supervision and control of the Front Desk operations and carry out all guest service duties.

Primary Responsibilities:

• Supervise, coordinate and participate in all Front Desk activities.

• Check grooming standards for all Front Office staff.

• Determine daily room requirements and ensure guest’s special requests are being checked.

• Responsible in Room Controlling and assignment of rooms for the day arrival as per guest preferences.

• To ensure all guests preferences are met to the best of our ability and strive to “Make Guest Happy”.

• Check to ensure there is sufficient stock of Front Desk supplies on a weekly basis. Send requisition when needed. Conduct weekly inventory of supplies.

• Read entries in Communication Book and ensure all instructions and tasks assigned are follow-up.

• Perform duties of Guest Services Agent whenever needed.

• Relief Guest Services Agent for meals.

• Coordinate with Housekeeping on Group Arrival to ensure rooms block are clean for groups check in. Ensure Housekeeping received a copy of the group arrival list.

• Check 3 days Arrival and assign rooms accordingly.

• Assist Guest Services Agent in checking in/out FIT/Groups.

• Change money for cashiers in the morning.

• Attend to guest queries and problems.

• Check cashiers work and ensure supporting documents for city ledger are attached.

• Ensure procedures and policies on city ledger are followed.

• To be aware of all VIP arrivals and departures, especially corporate guests.

• Ensure all GHA Members are met up by Duty Manager and benefits are explained upon check in.

• Plan weekly roster for Front Desk area and obtain Duty Manager’s approval.

• Submit Overtime request and Night Shift allowance for approval on monthly basis.

• Conduct daily briefing for all Front Office staff in the absence of the Duty Manager.

• Conduct training for GSA for job scope and latest promotion website packages.

• Ensure all new Guest Services Agent received proper training and assign them with a buddy.

• To undertake any other reasonable assignment by the Duty Manager and Front Office Manager, as and when required.

Marriott International

Job Description

Unisearch Services Pte Ltd

Job Description

Management Trainee offers great opportunities for talents who aspire to be leaders within the F&B Industry. To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards.

Location: Islandwide

Working Hour: 5.5 days / 6 days

Variable Bonuses + Other employee benefits

ALL CONCEPTS AVAILABLE!!! HALAL too!!! BARISTA JOB too

CAFE, BAKERY, FAST FOOD, BISTRO, RESTAURANT, FINE DINING, HOTEL etc

Key Responsibilities

1. Operations Training (FOH & BOH)
• Assist with daily opening and closing procedures
• Support kitchen operations, including basic food preparation and hygiene practices
• Provide service to guests — greeting, taking orders, and handling POS transactions
• Ensure smooth service flow and guest satisfaction at all times

2. Product Knowledge
• Develop an in-depth understanding of the restaurant’s menu, ingredients, and preparation methods
• Uphold food quality and presentation standards

3. People Management
• Learn about staff scheduling, delegation, and performance monitoring
• Assist in guiding part-timers and junior team members as part of leadership training

4. Customer Service & Complaint Handling
• Handle guest feedback and complaints under supervision
• Strengthen communication and problem-solving skills to create a positive dining experience

5. Compliance & Safety
• Comply with SFA and NEA hygiene requirements
• Understand Workplace Safety & Health (WSH) protocols and implement them in operations

6. Reporting & Administration
• Participate in inventory management and stock-taking activities
• Learn shift reporting and basic cost tracking procedures
• Contribute insights and suggestions during team meetings

Requirements

Qualifications & Experience
• Bachelor’s degree in Hospitality, F&B Management, Business, or related field
• Candidates with up to 1 year of relevant experience are welcome
• Interest in restaurant operations and a passion for delivering quality dining experiences
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Great leadership with solid analytical, communications and interpersonal skills

Skills & Attributes
• Eagerness to learn and grow in a fast-paced environment
• Hands-on, energetic, and proactive mindset
• Good interpersonal and communication skills
• Willingness to work on weekends, public holidays, and rotating shift

Compensation & Benefits

• Annual Increment

• Performance Incentive Bonus

• Career Progression

• OT pay is available too

For QUICK reply, please send resume to +65 •••••287


Registration Number: R21100938 (Tan Jie Bei)

EA Licence No: 22C1301 (Unisearch Services Pte Ltd)

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

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

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

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Bachmann Japanese Restaurant Pte Ltd

Job Description

·     Overall Kitchen Management

·        Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.

·        Exercise independent judgment to ensure smooth and efficient kitchen workflow.

·     Supervision and Control of Kitchen Staff

·        Supervise, lead, and deploy all kitchen staff.

·        Prepare kitchen duty rosters and manage manpower planning.

·        Ensure staff discipline ,productivity, and compliance with company policies and SOPs.

·     Authority in Recruitment and HR Matters

·        Conduct interviews and recommend hiring of kitchen staff.

·        Provide induction training, on-the-job training, and skills upgrading for staff.

·        Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.

·     Food Quality, Safety, and Compliance

·        Oversee food preparation and production to ensure company quality standards are met.

·        Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.

·     Inventory, Cost, and Supplier Management

·        Manage inventory control, food usage, and minimise wastage.

·        Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.

·        Be accountable for kitchen cost control and stock management.

·     Equipment and Maintenance

·        Oversee the proper use, maintenance, and repair of kitchen equipment.

·     Administrative and Reporting Duties

·        Conduct stock takes, scheduling, and reporting of kitchen performance.

·        Report kitchen operations and issues to the Area Manager.

·     Safety Enforcement

·        Ensure all kitchen staff comply with workplace safety and company safety SOP.

·     Ad-hoc Managerial Duties

·        Assist other outlets when required.

Perform any other managerial duties as assigned by Management

LONG BEACH @ DEMPSEY

Job Description

CHINESE RESTAURANT

Proficient in various local seafood dishes.

To create menu items, recipes and develop dishes.

Cooking and barbecue and preparing high quality dishes.

Ensure quality control and presentation of the dishes.

Ensure food is stored, prepared and presented in a safe and hygiene manner.

Ensure smooth operations and allocations of duties within the kitchen.

Maintain cleanliness and the hygiene of the kitchen.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

KEMING (TAMPINES) PTE. LTD.

Job Description

Job Description

Lead and guide the sales team to achieve targets and meet sales goals

• Monitor and analyse sales performance, providing feedback and implementing improvement strategies
• Develop and implement effective sales and promotional activities
• Develop and maintain strong customer relationships to drive repeat business
• Collaborate with the management team to set sales targets and contribute to overall business goals
• Ensure compliance with company policies, procedures, and ethical standards
• Resolve customer complaints or issues in a professional and timely manner
• Conduct regular team meetings to communicate goals, updates, and sales strategies

Job Qualification

• Minimum O Level
• Relevant experience as a Sales Supervisor or similar role in the hospitality or F&B industry
• Good communication and team management skills
• Ability to analyze data and make informed decisions to drive sales performance
• Results-oriented with a focus on customer satisfaction
• Flexibility to work varying shifts, including weekends and holidays

Marriott International

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

Trip.com Group

About Trip.com Group

Job Description

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

Far East Hospitality

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

Job Description

Company description:

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

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

• Work closely with the Assistant Manager and provide courteous services to guests. Respond efficiently and tactfully to guests' complaints, requests and inquiries.
• Provide courteous and efficient service, striving to fulfill each guests' request whenever possible. Ensure all telephone calls are promptly handled within three rings.
• Handle cashiering functions and adhere to the residence's Standard Policies & Procedure.
• Maintain good guest relations with in-house guests at all times, projecting a courteous and hospitable attitude.
• Possess a good understanding of all hotel room types, rates, and availability, and identify upselling opportunities, enhancing guest experience while optimising room revenue.
• Take ownership of problems and promptly handle guest complaints according to established procedures. Report to the supervisor for further follow-up when necessary and submit glitch reports as necessary.
• Ensure guest room security, emergency, and fire procedures are followed, and encourage the use of Safe Deposit boxes (El-Safe) while adhering to related policies & procedures.
• Acquire knowledge of hotel facilities, functions, major city attractions, and events to provide accurate information to guests upon request. Maintain a professional, courteous working relationship, and ensure effective communication with all hotel personnel.
• Maintain a well-groomed appearance and a tidy work area, upholding the highest standard of personal grooming.

• Minimum Diploma in Hospitality, Tourism, or related field.
• Prior experience in Front Office or Guest Services preferred.
• Strong communication and problem-solving skills to handle guest enquiries and feedback effectively.
• Leadership qualities with the ability to guide and support team members.
• Well-groomed and professional in appearance and conduct.
• Willing to work rotating shifts, weekends, and public holidays.

• Village Hotel Changi
• Village Hotel Albert Court
• Village Hotel Katong

ABDUL ASIF PTE. LTD.

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

GRAND IMPERIAL HOTEL PTE. LIMITED

Job Description

You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

Here’s what you’ll do during a typical day:

·      Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation

·      Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of Head Chef to ensure smooth and efficient operations

·      Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination

·      Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation

·      Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets

·      Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment 

·      Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications:

·      Highschool graduate with at least 3 years of experience in a hotel setting.

·      At least 1 year as a Demi Chef de Partie or equivalent. Technical culinary education preferred.

·      Proficient in International cuisine, with expertise in various cooking techniques

·      Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

·      Posses WSQ Food Safety Level 1 certification.

PSGourmet Pte Ltd

Over the last 20 years, PS.Cafe Group has developed an iconic style and culture unique to modern Singapore. We have become known for casual, friendly, yet professional service, great food and ambience… a true urban escape.

Job Description

This role will be responsible for maintenance and enhancement of guests’ services through training, coaching and mentoring subordinates. To organize and evaluate service and delivery systems, procedures and processes and make recommendations for continuous improvement. 

DUTIES & RESPONSIBILITIES

• Assist the Manager in running a smooth, efficient, and productive shift

• Assist the Manager in handling guests queries and feedbacks

• Responsible for cash management of the POS

• Train, coach, mentor, and supervise a team of service crews in delivery of excellent guest experience

• Ensures prompt, efficient, friendly and accurate service

• Lead by example and providing timely feedback on areas of opportunities

• Promote good teamwork to achieve set goals/targets

• Ensure adherence of food safety, sanitation and hygiene requirements and practices

• Ensure equipment and stations’ maintenance schedule is executed accordingly

• Delegates and/or perform assigned tasks in an efficient and timely manner

• Follow up and adheres to Company policies and procedures accordingly 

• Attends meetings as requested

• Accept additional duties and responsibilities as assigned by Supervisor

 KNOWLEDGE AND SKILL REQUIREMENTS

• Minimum GCE “N” Level and above

• At least 2-3 years relevant experience (preferable in a similar capacity)

• Friendly personality and service oriented

• Hardworking with a positive attitude

• Ability to work well in a team environment

• Good communication and interpersonal skills

• Ability to thrive in a fast-paced and highly energized working environment

• 5 days’ work week; able to perform rotating shift duty including weekends and Public Holidays

Deen Prata House

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

RESTAURANT ZEN PTE. LTD.

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

Job Description

Service Captain – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Service Captains to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

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

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role and be prepared to deliver the highest standards of service to our guests.
• Master a comprehensive knowledge of our thoughtfully curated food and drink menu to offer tailored recommendations and elevate the guest experience.
• Demonstrate excellent communication skills, a passion for delivering world-class service, and a strong desire to learn and grow within the role.
• Be a team player who will collaborate with colleagues across all areas of the restaurant, ensuring every opportunity to provide exceptional service is met.
• Contribute to our culture of continuous improvement and help foster an environment of learning and development within our team.

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

Employee Benefits Include:

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

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Front of House team and help us create extraordinary dining experiences at Brasserie Astoria.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Address: Central Business District 

Monthly Salary: UP to $4,500 (Negotiable) 

Working hours: 6 Day Work Week 

Responsibilities & Duties:

• Oversee the daily operations of the restaurant to ensure smooth and efficient service delivery.

• Develop and implement operational plans aligned with organisational objectives.

• Manage business performance while fostering a positive customer and employee experience.

• Demonstrate strong commitment and passion for customer service and the food service industry.

• Remain adaptable and open to cross-outlet training and deployment where required.

• Able to be progressive and adaptable to read the business landscape and equipped with good analytical skills and problem-solving abilities.

• Report directly to the Restaurant Manager.

Qualifications and Requirements

• Proficiency in Japanese is required to communicate effectively with Japanese-speaking customers and provide a high level of customer service.

• Minimum 3 years relevant customer service experience

• Meticulous and detailed in their delivery of service and communication

• Experience in managing complex multi operating units

• Well-groomed and comfortable working under stress and a demanding environment;

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week

• Preferably ready to start immediately or within a short notice period 

Benefits

• Opportunities for overseas travel and international exposure.

• Clear pathways for career growth and professional development.

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Company Overview

Les Amis Group is a leading Singapore restaurant group with 38 outlets locally and multiple overseas ventures. It offers diverse cuisine styles from fine French dining to casual Asian fare, built on values of excellence, integrity, inclusiveness, and teamwork.

Job Summary

You will prepare and cook food following SOPs to ensure consistent quality and presentation in a French fine dining setting, maintain kitchen safety and hygiene standards, manage supplies efficiently, and support kitchen operations.

Responsibilities

• Prepare food according to SOPs to ensure consistent execution and maintain high food quality before service
• Cook and present dishes effectively and efficiently, adhering to company operations manual and standards
• Assist in preparing, cooking, garnishing, and presenting food to meet quality and presentation standards
• Monitor and update knowledge of current promotions and new menu items to support kitchen readiness
• Ensure supplies, equipment, and work areas comply with established hygiene and safety standards
• Operate kitchen equipment safely and promptly report maintenance issues to the Chef
• Assist in maintaining accurate food ordering and stock levels to prevent shortages or waste
• Estimate required quantities and costs of food supplies and ingredients to support budgeting and procurement

Required competencies and certifications

• Minimum of 3 years experience in a basic culinary position
• Basic knowledge of cooking techniques and sanitary food handling

Preferred competencies and qualifications

[None provided]

Other Information

Perks

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

---

SOLO RISTORANTE PTE. LTD.

Job Description

We are seeking a motivated and experienced Restaurant Supervisor to oversee the daily front-of-house operations of our authentic Italian restaurant. The successful candidate will supervise service staff, ensure excellent customer service, maintain operational standards, and support the Restaurant Manager in delivering a high-quality dining experience.

• Supervise the daily operations of the restaurant floor and ensure smooth service during operating hours.
• Lead and motivate service staff to deliver excellent customer service.
• Assign daily duties and monitor staff performance.
• Ensure guests are welcomed professionally and that customer concerns are resolved promptly.
• Coordinate with the kitchen team to ensure timely preparation and service of food and beverages.
• Monitor table turnover, reservations, and seating arrangements to maximise operational efficiency.
• Conduct pre-service briefings and communicate daily promotions, menu changes, and operational updates.
• Train new employees on service standards, restaurant procedures, and company policies.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Assist in inventory control, stock replenishment, and ordering of restaurant supplies.
• Handle opening and closing procedures, including cash handling and reconciliation where required.
• Support the Restaurant Manager in achieving sales targets and maintaining service quality.

• Diploma, NITEC, Higher NITEC, or equivalent qualification in Hospitality or a related field is preferred.
• Minimum 2–3 years of experience in restaurant or hospitality operations, including supervisory responsibilities.
• Strong leadership and customer service skills.
• Good communication and interpersonal abilities.
• Ability to work efficiently in a fast-paced environment.
• Good problem-solving and conflict-resolution skills.

Deen Prata House

Job Description

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Job Summary:

We are looking for a proactive and service-driven F&B Executive – Restaurant Outlet to assist in the smooth operation of our buffet restaurant. This role involves supervising front-of-house staff, maintaining buffet presentation and hygiene standards, and ensuring exceptional guest service. The ideal candidate should be attentive to detail, efficient in handling high-volume operations, and committed to delivering a memorable dining experience.

Key responsibilities

Buffet Operations

• Supervise the setup, replenishment, and breakdown of the buffet area for all meal periods.

• Ensure buffet counters are clean, well-stocked, and presented in line with brand standards.

• Coordinate with the kitchen team for timely and efficient food replenishment.

Guest Service

• Greet and seat guests, manage table rotations, and monitor guest satisfaction throughout service.

• Handle guest inquiries, feedback, or complaints in a professional and courteous manner.

• Ensure guests with dietary restrictions or special needs are supported appropriately.

Staff Supervision

• Support the training and supervision of service staff in buffet procedures and guest service etiquette.

• Monitor staff performance and ensure a positive team environment.

• Assist in creating shift schedules and managing attendance records.

Hygiene & Compliance

• Ensure all health, hygiene, and safety standards are met in the buffet and dining areas.

• Monitor food labeling, temperature controls, and cross-contamination prevention.

• Ensure all SOPs and hotel guidelines are followed consistently.

Inventory & Supplies

• Check daily par levels of crockery, cutlery, glassware, and service equipment.

• Coordinate with the stewarding and purchasing teams for replenishment.

• Report maintenance issues or equipment malfunctions promptly.

• Perform any other job tasks as assigned

Requirements

• Diploma or degree in Hotel Management or Hospitality (preferred).

• 1–3 years of experience in a buffet or high-volume restaurant environment.

• Strong understanding of buffet service, guest interaction, and food safety standards.

• Familiarity with POS systems and inventory tracking tools.

ATHENA ALLIANCE PTE. LTD.

Job Description

Head Chef Wanted — Boutique Wine Bistro 🍷

Location: Dhoby Ghaut, Exit B. UBS building
Type: Full-time
Pay: Competitive salary + Food sales commission

We run a small, wine-loving bistro and we're on the hunt for a Head Chef to run our kitchen and make the menu their own. If you love good food, great wine (get to taste it with food), and want a kitchen where you actually get creative freedom (not just execute someone else's recipes) — let's talk.

• Running the kitchen day-to-day — hot side, cold side, all of it
• Leading and looking out for your kitchen crew
• Sorting out the staff schedule so everyone's set up to succeed
• Keeping things clean, safe, and running smoothly (health checks won't scare you)
• Handling the odd customer hiccup like a pro
• Keeping an eye on food costs and labour costs, and sourcing good ingredients
• Managing stock so we're never out of the good stuff
• Building menus that actually make sense with our wine list
• Dreaming up special menus for wine pairing dinners and events
• Hitting our monthly kitchen numbers (we'll help you get there)

• You've led a kitchen before — Head Chef, Sous Chef, Chef de Cuisine, whatever the title, you know how to run a pass
• You're into wine, or at least curious enough to learn what pairs with what
• You can keep food costs in check without cutting corners on flavour
• You've got ideas and want a place that'll actually use them
• You're calm when it's slammed and kind to your team when it's not
• Food safety cert (or happy to get one)

• Competitive salary
• Real creative input — menu, events, all of it
• A boutique, quality-first kitchen (no corporate playbook here)
• Room to grow with us

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description

Responsibilities include:

• Supervise daily restaurant operations.
• Lead and train service staff.
• Prepare staff schedules and manpower planning.
• Ensure food safety and hygiene compliance.
• Resolve customer complaints professionally.
• Coordinate with kitchen to ensure smooth operations.
• Monitor inventory and place stock orders.
• Prepare operational reports for management.
• Ensure service quality and SOP compliance.
• Perform other supervisory duties assigned by management.

• Minimum 5 years of restaurant supervisory experience.
• Strong leadership and people management skills.
• Experience in manpower scheduling.
• Familiar with food safety and hygiene requirements.
• Able to work independently under pressure.
• Able to work shifts, weekends and public holidays.

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities 

• Prepare Mise-en-place and food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared food is properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer.

• Submit wastage and spoilage report to Production Chef.

• Check and ensure weight of meals is prepared to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.

• Undertake any other duties assigned by immediate superior.

• Conduct daily cold room/freezer/equipment inspection.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 3 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

GENESIS MANPOWER PTE. LTD.

Job Description

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

EDEN LOFT SG PTE. LTD.

Job Description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Guajarati dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Holiday Inn Singapore Little India

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

Job Description

JOB OVERVIEW

Under the supervision of the Assistant Restaurant & Bar Manager, and within the limits of established InterContinental Hotels Group Policies and Procedures, operates a bar and ensures that guest needs are satisfied.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit

• Works with Superior in the preparation and management of the Department’s budget

PEOPLE:

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Provides guidance to bartenders

GUEST EXPERIENCE:

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures

• Guests are conversed with in relation to the food and beverage products

• Take appropriate action to resolve guest complaints

• Requisition bar items according to bar stocks

• Prepares for service by ensuring:

1. Grooming is impeccable and in accordance with ICHG personal presentation standards

2. Outlet equipment is clean

3. Equipment is sorted and stored

4. Glassware is polished

5. Flatware is polished

6. China is clean

7. Waiter stations are prepared

8. Cutlery is placed for buffet and table service

9. Tables are set

10. Reservations are read and familiarized

11. Special occasions are ready

12. Music is on

13. Lighting is on

14. Outlet is ready for service and guest comfort

• Carries out effective beverage service by ensuring:

1. Beverages are up sold and regularly replenished, abiding by responsible alcohol service regulations

2. Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine

3. Promoting and selling cocktails to guests

4. Making and presenting cocktails

5. Coffee and tea is served hot and in accordance with standard

• Carries out effective service by ensuring:

1. Guests are greeted and seated

2. Daily specials are explained and upsold

3. Food orders are processed accurately

4. Trays and tray jacks are effectively used

5. Food orders are taken timely

6. Payment methods are handled accurately

7. Working areas are cleaned and re-set quickly

8. Used ashtrays are regularly cleaned

• Patron care standards are adhered to by ensuring:

1. Guests are advised on alcoholic beverages

2. The strengths of alcohol are advised, and guests are advised as to their effect

3. Compliance with legal provisions of local liquor codes

4. Level of intoxication of guests is assessed and appropriate action taken

5. Advise guest on the hotel’s policy of smoking

6. Monitor factors which interfere with the total experience of the guest

RESPONSIBLE BUSINESS:

• Performs related duties and special projects as assigned

• Cellar operations are carried out including:

1. Correct use of refrigeration system

2. Effective operation of the post-mix syrups bulk dispense system

3. Operating the beer reticulation system

4. Adhering to stock control procedures

ACCOUNTABILITY

Under the supervision of the Assistant Restaurant & Bar Manager, and within the limits of established InterContinental Hotels Group Policies and Procedures, operates a bar and ensures that guest needs are satisfied. You will also help to create a desired work culture around our Winning Ways of the InterContinental Hotels Group and embrace the IHG Commitment.

QUALIFICATIONS AND REQUIREMENTS

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 1 year of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Sai Brothers Kitchen

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Minimum 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Sai Brothers Kitchen

Job Description

Job Description:

• Experience in previous leadership roles.
• Ensuring that a restaurant runs smoothly.
• Act as a liaision between the management and the F&B crew.
• Ensuring that clients receive smooth and effective service.
• Researching new wholesale food suppliers and negotiating prices
• Calculating future needs in kitchenware and equipment and placing orders, as needed
• Managing and storing vendors’ contracts and invoices
• Overseeing restaurant staff performance, ensuring quality dining

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

ISHA CREATIONS PTE. LTD.

Job Description

POSITION: Kitchen Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Kitchen Assistant to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

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

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

BRIGHT ANGEL EMPLOYMENT AGENCY PTE. LTD.

Job Description

Strategic Planning: Formulating, implementing, and reviewing long-term business goals to drive growth and profitability.

Operational Oversight: Managing daily operations and allocating resources effectively across departments.

Financial Management: Approving organizational budgets, tracking performance metrics, and optimizing costs.

Team Leadership: Mentoring senior management, building a strong organizational culture, and overseeing performance.

Stakeholder Relations: Representing the company to investors, partners, clients, and the public