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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore 
 

About the role:

Guest Relations Executive, Front Office 

The Guest Relations Executive is an essential part of the Front Office Team. Welcoming guests to the property, providing an exceptional guest experience at check-in, during the guest’s stay, and on departure. This role works to achieve the highest level of guest satisfaction during their arrival and departure, plus responding to a wide variety of guest requests, assessing guest needs, adding personal recommendations, and aligning with Four Seasons service standards.

What you will do: 

• Welcome guests upon arrival and departure according to Four Seasons’ standards and procedures.

• Handles all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible. 

• Assists guests in all inquiries in connection with hotel services, hours of operations, key hotel personnel, in-house events, directions, major city attractions and events etc. 

• Responds to all guest requests in an accurate and timely manner. Interactions with guest will be in person and by phone; 

• Resolves guest complaints, and find opportunities to recognize and personalize the service experience for all guests. 

• Reports to the Duty Manager for further follow-up when necessary.

What you bring:

• Preferably a Diploma holder in Hospitality or its equivalent

• One (1) year of relevant experience within Four Seasons  (or a top luxury group) is considered an asset

• Good organisational skills, ability to prioritize workload and handle pressure

• Excellent interpersonal and communication skills

• Knowledge of Opera System would be an added advantage

• Curiosity and interest in the luxury market; Guest-centricity and understanding the importance of guest preferences

• Kindly note that due to work visa restrictions, position is open to Singaporeans only

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires flexibility in scheduling, with the ability to work on weekends and festive holidays.

33Club

Job Description

Location: Private Members' Club a few steps from Raffles Place MRT

Located in the heart of Raffles Place, we are an exclusive private members club offering a refined dining experience and exceptional service. We’re seeking a passionate and experienced F&B Supervisor to oversee daily operations and lead our service team to deliver best-in-class hospitality to our members.

• Supervise and support the service team to ensure smooth day-to-day F&B operations.
• Maintain high service standards and deliver excellent guest/member experiences.
• Coordinate closely with the kitchen and bar teams for timely and accurate service.
• Manage reservations, table arrangements, and overall service flow.
• Train, mentor, and guide junior staff to elevate team performance.
• Handle guest/member inquiries, feedback, and complaints professionally.
• Support in event setup, service, and execution when required.
• Assist with inventory management, ordering, and stock control.
• Ensure cleanliness and compliance with health, safety, and hygiene regulations.

• Prior experience in F&B service or hospitality; supervisory experience preferred.
• Strong leadership, communication, and interpersonal skills.
• Passion for customer service with attention to detail.
• Comfortable working in a fast-paced, high-end service environment.
• Willing to work evenings and weekends (excluding Sundays).

• 5-day work week | 10-hour shifts (inclusive of 1-hour break)
• Staff meal provided
• Transport provided for shifts ending after 11:30 PM

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Front Office Supervisor is directly responsible for the day-to-day operations of the Front Desk while on duty. They are leading the team to ensure that the Reception operations run smoothly at all times and supporting Receptionists in their day-to-day tasks. On a broader scale, the Front Office Supervisor is to ensure that all of the hotel’s guests are greeted, assisted with a level of service, and welcomed in a genuine, warm way at all times.

• Assist the Duty Manager in ensuring smooth operations at the front office.

• Assist the Duty Manager in reviewing the staffing roster at the commencement of the shift to ensure the best deployment for maximum efficiency.

• Able to assist the Guest Service Executive in resolving any operational issues.

• Assist the Duty Manager in controlling room inventory. Managed allocations according to hotel directives. Plan room allocation and prepare arrivals, bearing in mind any special requests.

• Coordinating with housekeeping daily to ensure rooms are cleaned on time, departures are checked out timely, and VIP arrivals are checked.

•  Update PMS (Opera) and be able to use the program as an expert for the Front Office area. Able to train others to do so, too.

• Promote, develop, and maintain strong working relations, ensuring that your shift/team runs smoothly and guests are greeted professionally, in a Heartist manner.

• Identify the person to whom he/she is speaking and the subject of the request, and direct the guest accordingly.

• Monitor performance standards, reporting issues/concerns as needed.

•  Able to assist the Duty Manager in handling guests’ requests and complaints.

• Able to train all existing and new team members.

• Able to assist the ALL Star & in general be a Loyalty Ambassador who consistently promotes our Loyalty programs (Accor Live Limitless & ALL Plus).

•  Able to assist the Assistant/Front Office Manager in monitoring and checking on retroclaims.

• Strive to implement the Accor Vision and demonstrate active use of the Accor Values

Requirements:

• Bachelor's Degree or Diploma in Hospitality Management or equivalent

• Minimum of 3 years of relevant experience in a similar capacity 

• Previous experience in a similar leadership role is an asset

• A service-focused personality is essential

• Prior experience working with Opera or a related system

• Strong interpersonal and problem-solving abilities and the ability to lead by example

Marriott International

Job Description

Marriott International

Job Description

Little Easy Pte Ltd

Job Description

Applicant needs to have at least 2 years bartending experience. Good knowledge of different liquors, beers, wines and liqueur. Needs a bit of management experience as well. Also an individual who can can manage customers expectations.

Pleasant disposition, hardworking and diligent individual preferred. Also able to work seamlessly with colleagues and superiors.

Able to take instructions well and execute it. Needs to be active in menu planning, especially cocktails section.

THE WESTIN SINGAPORE

As Singapore’s first integrated hotel located specially within an office building, The Westin Singapore occupies levels 32 to 46 of Asia Square Tower 2 commercial development in Marina Bay, the heart of Singapore’s bustling financial district. Embracing the Westin brand’s promise 'For a Better You', The Westin Singapore offers 305 guestrooms and suites, four distinct dining venues, an outdoor infinity pool with a stunning view over Singapore’s south coast, the Heavenly Spa by Westin™ and 1,350 square meters of versatile event spaces, all designed with guests’ well-being in mind. For more information, please visit thewestinsingapore.com.

Job Description

JOB SUMMARY

Assists the Front Office Manager in administering front office functions and supervising associates on a daily basis. Front office areas include Bell/Door Staff, Service Express, Westin Club, and Guest Services/Front Desk. The Assistant Front Office Manager directs and works with managers and associates to carry out procedures ensuring an efficient check-in and check-out process. Ensuring guest and associate satisfaction and maximizes the financial performance of the department and hotel. 

CORE WORK ACTIVITIES

Supporting Management of Front Desk Team 

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Supervises and manages employees. Managing all day-to-day operations. Understanding associates' positions well enough to perform duties in their absence.

• Ensures associate recognition is taking place on all shifts.

• Establishes and maintains open, collaborative relationships with associates 

Monitoring and Supporting Progress Towards Front Desk Goals

• Manages day-to-day operations, ensuring the quality, The Westin brand standards and meeting the expectations of guests on a daily basis.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Strives to improve service performance.

• Be a subject matter expert on Marriott Bonvoy Loyalty Program 

• Ensuring associates are adhering to Marriott International Health Check standards 

• Collaborates with the Front Office Manager on ways to continually improve departmental service.

• Communicates a clear and consistent message regarding the Front Office goals to produce desired results.

• Participates in the development and implementation of corrective action plans based on review of comment cards and guest satisfaction results.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Ensuring Exceptional Customer Service 

• Provides services that are above and beyond for customer satisfaction and retention.

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

• Serves as a role model to demonstrate appropriate behaviors.

• Sets a positive example for guest relations.

• Displays outstanding hospitality skills.

• Empowers employees to provide excellent customer service.

• Interacts with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

• Provides feedback to employees based on observation of service behaviors.

• Handles guest problems and complaints effectively.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing Projects and Policies

• Implements the guest recognition/service program, communicating and ensuring the process.

• Ensures compliance with all Front Office policies, standards and procedures.

• Monitors adherence to all credit policies and procedures to reduce bad debts and rebates.

Additional Responsibilities 

• Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person.

• Act as a First Responder in Emergencies 

• Participate in Fire Evacuation Exercises 

• Analyzes reports and information and evaluating results to choose the best solution and solve problems. 

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Functions in place of the Front Office Manager in his/her absence.

• Communicates critical information from pre- and post-convention meetings to the Front Office staff.

• Participates in department meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin your purpose, belong to an amazing global​team, and become the best version of you.

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!

Ebisu

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

• Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

• Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

• Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practices

Ebisu

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Ebisu

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Kabe No Ana

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Kabe No Ana

Job Description

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

Manage and coordinate activities with people, products and equipment to maximize sales and profit

ResponsibilitiesRestaurant Operations Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

Check readiness of restaurant for service day and brief service crew on staffing roster for service day

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrta@res.com.sg)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Tipsy Bird

Job Description

• Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
• Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
• Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
• Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
• Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
• Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
• Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
• Monitor and evaluate staff performance across all service phases and job functions; provide on-the-job coaching and corrective guidance when required.
• Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
• Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
• Establish and maintain par levels for supplies, liquor, beer, wine, and equipment; prepare and delegate requisitions to replenish shortages based on business needs.
• Participate in interviewing and selecting Front of House team members when required.
• Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
• Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
• Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

Job Details

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations

• Supervise store operations, cash control, and shift management

• Manage a high-performance team and develop their talents

• Drive recruitment, training, and marketing campaigns

Requirements

• Good Customer service

• Great communicator

• Leadership and able to work as a team player

DREAM TALENTS PTE. LTD.

Job Description

Job Description

• Industry/ Organisation Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: $4,000 to $6,000
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organise and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyse and forecast sales to optimise profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

Job Description & Requirements

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

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

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station

MONGKOK DIM SUM PTE. LTD.

Job Description

Hiring 1 Spass Holder

Key Responsibilities

• Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.

• Ensure food is cooked properly, presented attractively, and served on time.

• Monitor food quality and freshness; adjust recipes and techniques as needed.

• Maintain cleanliness and organization of work areas, utensils, and equipment.

• Strictly follow food safety, sanitation, and hygiene practices at all times.

• Assist with inventory control, stock rotation, and receiving and inspecting deliveries.

• Collaborate effectively with other kitchen staff for smooth operations.

• Take direction from senior kitchen staff and assist with daily prep work.

• Maintain kitchen equipment and report any issues or maintenance needs as necessary.

• Proven experience as a Chef in a professional kitchen (e.g., restaurant, hotel, catering).

• Knowledge of various cooking methods, ingredients, and kitchen equipment.

• Strong attention to detail and excellent time-management skills.

• Solid understanding of food safety, sanitation, and hygiene practices.

• Ability to lead, coordinate with, and work within a team.

• Ability to work efficiently in a fast-paced central kitchen environment.

• Effective communication skills and a professional work ethic.

TSUTA SINGAPORE PTE. LTD.

Job Description

JOB DESCRIPTION

• Responsible for food preparation, maintaining the kitchen equipment/utensils at utmost cleanliness and hygiene
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served
• Quick in food preparation and is able to cope with a fast-paced kitchen environment
• Ensure minimum wastage in food preparation and washer duty
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Any other duties as and when being assigned by Chef

REQUIREMENTS

• Relevant experience in the service/F&B industry is an advantage
• Team player in a fast-paced environment and able to work in harmony
• Responsible and maintain positive attitude with a high level of energy at all times
• Self-driven and possess good learning attitude
• Independent and able to multitask
• With Food Hygiene Certificate or related preferred
• Willing to work at multiple locations, as rostered
• Able to work shifts, weekends and public holidays

RN Care Pte. Ltd.

RN Care the leading staffing, recruitment solutions and HR Consultancy firm.

Job Description

• Assist in daily restaurant operations including customer service, cashiering, and floor management

• Support the Restaurant Manager in supervising service crew and ensuring smooth service flow

• Participate in staff scheduling, inventory control, and stock ordering

• Handle customer enquiries, feedback, and resolve service issues professionally

• Ensure food safety, hygiene standards, and compliance with company SOPs

• Learn and rotate across multiple departments: service, kitchen basics, operations, and admin tasks

• Assist in opening/closing procedures and oversee shift operations

• Monitor staff performance and support training of new team members

• Prepare simple reports and update management on outlet performance

Requirements

• Min Degree in any field

• No experience required

• Willing to be based in Singapore
  

To submit your application, please apply online apply@rn-care.com or call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900

BUHARI RESTAURANT PTE. LTD.

Job Description

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role assists in menu execution, staff supervision, and training while helping to deliver high-quality dishes on time.

Job Requirements:

• Proven experience as a Chef or Senior Cook in a commercial kitchen.

• Knowledge of kitchen operations and food safety standards.

• Ability to lead and supervise a kitchen team.

• Strong organizational and time-management skills.

• Willingness to work shifts, weekends, and public holidays.

• Good communication and teamwork skills.

Koufu Pte Ltd

“Koufu” refers to the Chinese belief that it is one’s good fortune to feast on good food, therefore "mouth fortune".

Job Description

• Basic Salary: Up to $2700 Excluding Incentive + AWS + Performance Bonus + Progressive Bonus

Duties and Responsibilities

Assist the Foodcourt Manager in the following areas:

(a) External Customer Relationship Management

• To retain 100% stall occupancy through effective tenant relationship
• To uphold quality control in food products sold in the tenant stalls
• To handle customers’ and landlord’s feedbacks and identify lapse of outlet’s services

(b) Outlet Operations Management

• Work pro-actively with the Maintenance Department to fix outlet’s hygiene and maintenance issues in a timely manner. Ensure the outlet is well-maintained at all times and is in line with the Workplace Safety and Health (WSH) guidelines
• Perform daily sales bank-in.
• Achieve monthly sales target and FD rental income target.
• To ensure smooth operations during opening, mid and closing shifts.
• To uphold quality control in food & beverage products sold in the FB stalls
• Prepare reports at the end of shift/week.

(c) Internal Customer Relationship Management

• Work with the Marketing department to execute marketing activities or campaigns etc.
• Work with the Procurement department to replenish stock through procurement portal etc.
• Provide support to the Finance department through submission of sales receipts, reports etc.
• Provide support to the Human Resource department through submission of verified attendance etc

(d) Any other duties as directed

Requirements:

• Min. GCE ‘N’ level or equivalent
• Service-oriented and diligent with high level of integrity
• Mature and possess good interpersonal skills to assist Foodcourt Manager to manage cleaners, employees, customers and tenants
• Problem-solving and investigative role to handle customer’s complaints on food quality or service attitude.
• Computer literacy

ERT EMPLOYMENT PTE. LTD.

Job Description

Manager is responsible for managing the operations of the organization. This includes overseeing the management of resources on project sites, directing and monitoring business operations, developing operation plans, managing service contracts and incidents, and communicating with stakeholders and clients to ensure quality work. He/She is also required to carry out capability development activities and any other operational requirements as directed by the management. Key Responsibilities:

Supervision:

Hand on need work on ground- train and supervise staff to ensure they meet performance standards and follow safety protocols. Scheduling:

Create and manage cleaning schedules, ensuring adequate coverage for all areas and shifts. Quality Control:

Inspect work areas regularly to ensure cleanliness and quality standards are met. Inventory Management:

Monitor and order cleaning supplies and equipment as needed to ensure uninterrupted services. Customer Service:

Address client inquiries and concerns promptly and professionally. Training:

Conduct on-the-job training for new employees and provide ongoing training for existing staff. Safety

have to travel whole Singapore, have around 30 locations

when shortage of manpower needs to cover their duties.

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: $3150 + $100 (Allowance) + $150 (Management Allowances) + Variable Bonus + Staff Meal Benefit + Off in lieu

√ Working Location: Island Wide (Accessible Location)

√ 6 Days Alternative Work Week / 6Days off per month

√ MNC Restaurant

√ Convenient Work Location (Near MRT)

√ Good Working Environment

√ Fast Expansion Company

Job Scope

• Responsible for Restaurant day to day operation

• Opening & Closing of Restaurant

• Managing of crews to ensure daily service standard are met

• Preparing of daily sales report to management

• Any other ad-hoc operations duties assigned

Requirement

• ITE or Diploma Qualification or Above

• 2 – 5 Year of relevant working experience

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

NUVE HOLDINGS PTE. LTD.

Job Description

Job Summary

As a Bartender at The Warehouse Lobby Bar, you will deliver exceptional beverage service while creating a warm, engaging experience for every guest. You will work efficiently behind the bar, maintain high standards of cleanliness and consistency, and contribute to the energy and culture of the venue.

Responsibilities

• Prepare and serve classic and house cocktails, wine, beer, and non-alcoholic beverages accurately to specification
• Provide friendly, attentive, and confident guest service to ensure a positive customer experience
• Engage guests by recommending drinks and creating a welcoming bar atmosphere that encourages repeat visits
• Maintain cleanliness and organization of the bar, tools, and workstations to meet hygiene standards
• Manage bar stock by restocking supplies and monitoring basic inventory levels to avoid shortages
• Follow responsible service of alcohol policies and comply with local regulations to ensure safe service
• Handle POS transactions accurately and efficiently to maintain smooth payment processes
• Collaborate with service and kitchen teams to coordinate timely and seamless service delivery
• Open and close the bar following established procedures to ensure operational readiness and security

Preferred competencies and qualifications

• Previous bartending experience preferred but not essential
• Strong knowledge of spirits, cocktails, and bar service fundamentals to support quality beverage preparation
• Confident communication skills to interact effectively with guests and team members
• Ability to stay calm and efficient in a fast-paced environment to maintain service quality
• High personal standards of cleanliness, consistency, and presentation to uphold venue reputation
• Team-oriented mindset with a positive, professional attitude to foster a collaborative workplace
• Flexible availability, including evenings, weekends, and public holidays, to meet operational needs

SHIV RESOURCES PTE. LTD.

Job Description

Roles & Responsibilities
Job Description & Requirements

Responsibilities

1. Deliver a pleasant and memorable dining experience for all restaurant patrons and event guests.

2. Respond promptly to guest feedback or concerns that require managerial decision-making and immediate action.

3. Collaborate closely with the operations team to achieve and exceed restaurant sales targets.

4. Prepare staff schedules to ensure adequate and efficient staffing levels at all times.

5. Manage restaurant human resource functions by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing performance; and enforcing company policies and procedures.

6. Achieve operational objectives by contributing to strategic planning and reviews; preparing and executing action plans; implementing standards for productivity, quality, and customer service; resolving operational issues; identifying trends; and recommending or implementing improvements to restaurant setup, systems, and policies.

7. Meet financial objectives by forecasting operational requirements, preparing annual budgets, monitoring expenditures, analysing variances, and initiating corrective actions to ensure costs remain within company budgets and financial guidelines.

8. Plan menus in consultation with chefs by estimating food costs, evaluating profitability, and making necessary menu adjustments.

9. Control costs by enforcing portion control standards, monitoring preparation quantities, minimizing waste, and maintaining high food quality.

10. Maintain a safe, secure, and healthy environment by establishing, enforcing, and complying with sanitation standards, legal regulations, and safety procedures, as well as securing revenues and implementing corrective action plans when required.

11. Maintain restaurant ambiance by overseeing lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and by monitoring food presentation and service standards.

12. Enhance the reputation of the department and organization by taking ownership of new initiatives, responding positively to unique requests, and exploring innovative opportunities to add value to restaurant operations.

13. Assist the banquet team as required and when directed by management.

14. Promote the restaurant brand within the local community through word-of-mouth engagement and organized restaurant events.
    

    Competencies
    

    • Ability to manage and coordinate activities across multiple departments, including Operations, Kitchen, Sales, and Regulatory Compliance.

    • Demonstrated leadership skills with the ability to inspire, guide, and motivate teams toward organizational goals.

    • Strong capability to monitor, evaluate, and improve processes and procedures to ensure operational excellence.

    • Ensures streamlined and efficient production and delivery of goods and services while maintaining quality standards.

    • Highly organized, with the ability to manage documentation, administrative tasks, and team performance effectively.

    • Handles customer complaints tactfully, professionally, and with a solution-oriented mindset.

    • Consistently strives to achieve the highest level of customer satisfaction.

    • Displays patience and a strong customer-focused approach in all situations.

    • Excellent customer service and interpersonal communication skills.

HIONG GUAN GALLERY PTE. LTD.

Job Description

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

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!

PAO PTE. LTD.

Job Description

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

DREAM TALENTS PTE. LTD.

Job Description

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implementing appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximise profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis, including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failures with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organisation’s service culture and maximise customer satisfaction

- Control labour through effective manpower scheduling and monitor leaves of staff

- Actively involved in the hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and proposing to management on the course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilisation of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years of management experience in the Food & Beverage industry

- Possess sound leadership qualities and the ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organisational and management skills; able to lead and inspire staff

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Job Summary:

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.ovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management.

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Private Advertiser

Job Description

The Catering Services Manager supports the Catering Director in overseeing and driving the company’s catering operations. This role is instrumental in ensuring the consistent delivery of high-quality food and service standards, maintaining strong customer satisfaction, fostering positive client relationships, and effectively managing budgets to achieve operational and financial objectives.

Key Responsibilities

• Lead menu planning and development to ensure innovation, quality, and alignment with client requirements

• Analyse menu performance and sales data to optimise offerings, cost efficiency, and profitability

• Establish and implement structured feedback collection processes to continuously improve food quality standards and customer satisfaction

• Manage food cost budgets and expenditures to ensure financial targets and margins are achieved

• Maintain consistent food quality, safety, and service standards across all catering operations

• Build and sustain positive client relationships to strengthen partnerships and enhance customer retention

• Prepare and present monthly business performance reports, including operational, financial, and customer metrics

• Job Requirements
  Experience in a similar role

• Strong organization and communication skills

• Ability to travel regularly between sites

• Knowledge of food safety, allergen management, and regulatory requirements

Private Advertiser

Job Description

About the role

• Assist the Operation Manager in leading and motivating the front-of-house team to deliver outstanding customer service

• Oversee the efficient and effective management of restaurant operations, including reservations, customer relations, and staff scheduling

• Monitor inventory, place orders, and ensure proper stock control to maintain the smooth running of the restaurant

• Resolve customer complaints and concerns in a professional and timely manner

• Provide training and development opportunities for the front-of-house team to enhance their skills and knowledge

• Collaborate with the kitchen team to ensure a seamless dining experience for our customers

• Assist in the implementation of marketing initiatives and events to drive business growth

What we're looking for

• Minimum 2 years of experience as an Assistant Restaurant Manager. More than 5 years will be considered for Manager position.

• Excellent customer service and problem-solving skills

• Strong leadership and team management abilities

• Proficient in inventory management and cost control

• Effective communication and to communicate in different local languages

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

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 position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organising, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.

• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.

• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.

Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) and Forbes Five Star standards, and aims to achieve the targets set by management.

• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Management And Leadership Of The Housekeeping Team

• Leads the Housekeeping Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, training and development needs of colleagues.  

• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.

Involvement As A Member Of The Hotel Leadership Team

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

• Follows sustainable procedures and practices that support CSR and sustainability efforts.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.

• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.

• Undertakes any reasonable tasks and secondary duties as assigned by the Assistant Executive Housekeeper.

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

Candidate Profile

Knowledge and Experience

• Diploma or Degree preferably in hospitality or related field.

• Minimum 4 years of relevant industry experience, minimum 2 years in a management level position.

• Experience in luxury hotel / resort environment.

Competencies

• Oral and written fluency in English. Ability to converse in other languages is an advantage.

• Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.

• High level of confidence and strong interpersonal skills to handles all levels of communication to colleagues and guests.

• Confidently able to resolve problems and make decisions.

• Adaptable to multicultural guest needs and works seamlessly with colleagues from diverse cultures.

• Uses sensitivity and discretion in supporting guests’ needs.

• Leads to constantly improve the guest service experience.

• Leadership skills developed – collaborative, enabling, and entrepreneurial.

• Career focused, wanting to grow and develop, self-motivated.

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

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.

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 Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.

• Maintains the bar training manual and conduct departmental service training.

• Supports review simulation processes and update evaluation criteria for a smooth operation.

• Interacts with guests and colleagues in a friendly and courteous manner.

• Has extensive knowledge of our food & beverage menus.

• Takes orders and is able to confidently offer different menu options and advice.

• Remembers a guest’s preferences to extend a personalised service.

• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.

• Ability to anticipate a guest’s needs.

• Verifies guest satisfaction with each table during service.

• Serves food and drinks in a timely and efficient manner.

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

• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.

• Delivers all checks and reports to the appropriate place according to established standards.

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

• Actively engages in upselling and adds value.

• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.

• Able to monitor an operating par stock of OS&E and beverage.

• Adheres to outlets recipes in system.

• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.

• Ensures the outlet and related areas are kept to HACCP and hygiene standards.

• Ensures cleanliness and appearance of the outlet and related areas at all times.

• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.

• Constantly obtains guest feedback during operation to ensure satisfaction.

• Assists in building a loyal following and return guest database.

• Handles guest complaints and comments competently and swiftly.

• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.

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

Management and Leadership of Outlet

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

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

• Assists in recruitment and to induct and train new colleagues.

• Supports project management, including research of equipment, materials, supplies and methods. Sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.

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

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.

• Makes recommendations to the Management regarding other potential sources of revenue.

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

• Ensures all reports generated are accurate before submission.Knowledge and Experience

• At least 1 year of experience in craft cocktail programs.

• At least 2 years of supervisory experience with similar standing or profile.

• In-depth knowledge of classic/international cocktails, spirits and hospitality.

• Proficient in Microsoft Office and basic POS management.

• Previous relevant bar experience with a similar standing or profile in a supervisory role.

• Passionate in beverage and cocktail making.

• Strong knowledge of different beverages and techniques.

• Possesses good computer skills (incl. Microsoft Excel in a business environment) and shows the ability to learn new programs and systems quickly.

Competencies

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

• Service oriented with an eye for detail, passion and innovation for Food & Beverage.

• Good presentation and influencing skills.

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

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

• Self-motivated and energetic.

• Builds strong rapport and coordinates approach with other departmental colleagues.

• Creative thinker and solution-oriented.

• Thrive in large-scale operation and high volume operation.

• Has the ability to work under pressure and can work to all set deadlines.

• Shows initiative to identify tasks that need to be completed and takes action to achieve standards of excellence beyond job expectations.

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.

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

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The position is responsible for delivering friendly and efficient wine service that meets guest dining experience expectations. The Head Sommelier is concerned with assisting/supporting the Food and Beverage leadership team in daily operations and duties of the outlets. The Head sommelier is taking ownership and responsibilities and he/she is fully in charge of outlet operations.

Primary Responsibilities

Delivers Friendly and Efficient Wine Service

• Offers wine options, offer wine advice and take wine orders.

• Serves wine in efficient manner.

• Offers aperitif, upsell wine by the glass and bottle, offer after meal service.

• Greets and farewells guests in a friendly, courteous manner.

Focuses on the Guest Dining Experience

• Uses guest names when required.

• Adjusts service to meet guests’ special requests and provides personalised service,

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

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

• Handles guest complaints and comments competently and swiftly.

• Leads the service and culinary team to personalise guest experience and in accordance to MOQ, Forbes and LQA Standards.

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

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

Involvement in Wider Job Function Relationships

• Participates in training activities to improve wine knowledge & skills.

• Follows guidelines provided in colleague’s handbook.

• Understands emergency procedures, health & safety requirements.

• Maintains collaborative working relationships with colleagues & supervisors/managers.

Management and Leadership of Outlet

• Is a mentor and role model.

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

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

• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting, training and arranges examinations for the team members to achieve higher standards and skills.

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

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

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

• Performs colleague appraisals and executes disciplinary actions if required.

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

• Assists in recruitment, inducts and trains the team who are competent and confident.

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

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

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

• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Is knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

• Implements appropriate and effective measures to improve control of costs, expenses, and labor.

• Submits regular forecast of the restaurant revenue. Works out on property revenue to yield.

• Submits monthly sales analysis with improvement action plan.

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

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

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

• 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

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

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

• Ensures NEA rules and regulations are met and achieve. 

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

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

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

Candidate Profile

Candidate Profile

• Degree in Hotel Management.

• Certificate in Wine or equivalent (i.e. WSET Level 3).

• Minimum 1 year of managerial experience with at least 3 years of relevant experience.

• Minimum of 1 year experience in a Michelin Star restaurant is required.

• Fine dining experience will be an advantage.

• Technical service skills.

• Interpersonal skills – communicates effectively with others.

• Proficient in written and conversational English.

• Reliable and consistent.

• Presentable and well groomed, adheres to Raffles Hotel Singapore grooming standards.

• Enthusiastic and energetic.

• Works as part of a team.

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.

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 Outlet Manager is the “face”, leading the venues’ personalities and soul. He/she is responsible for supervising the overall operation and service standards of the outlets to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving the set financial and other targets.

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

Primary Responsibilities

Key Job Requirements and Responsibilities

• Demonstrates excellent project management skills including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of project development.

• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.

• Maintains a productive climate and confidently motivates, mobilises, and coaches colleagues to meet high performance standards.

• Listens, writes, and speaks effectively, and positively interacts with co-workers and others.

• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.

• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a given time period.

• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture

• Able to establish, review and adjust sequence of service if necessary.

• Prepares training manuals and conducts departmental service training in coordination with Learning and Development Manager and Food and Beverage Operations Manager.

• Develops on-job training schedule in coordination with Learning and Development Manager and the Food and Beverage Operations Manager.

• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.

• Involves himself/herself in the process of business strategic planning, menu engineering and critique form.

• Establishes operating par stock for OS&E and beverage.

• Establishes menu pricing based on market knowledge and cost considerations.

• Creates and updates restaurant Standard Operating Procedures.

• Creates and updates bar recipes in Material Control.

• Establishes minimum/maximum par stock of guest supplies.

• Creates an equipment maintenance check list to be conducted on weekly basis with Engineering and Housekeeping team.

• Conducts a monthly walk-through with Hygiene Officer.

• Previous relevant experience with opening of a restaurant of similar standing and profile.

• Ability to work independently and with minimal supervision.

• Highly organised with strong analytic and communication skills.

• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.

• Ability to work under pressure and remain within all set deadlines.

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.

• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.

• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.

• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.

• Establishes a monthly walk-through with Hygiene Officer in coordination.

Oversees Daily Operations and Achieving Targets

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

• Working closely with restaurant chef, wine and bar teams to create a unique and wholesome F&B experience for all guests when they patronize.

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

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

• Consistently checks the responsibilities and task layout for the team and provide improvement feedback.

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

• Consistently adheres to timelines of deliverables.

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

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

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

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

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

• Present in the operation areas during all meal periods.

Provides a Leading and Consistent Guest Experience

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

• Handles guest complaints and comments competently and swiftly if the need.

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

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

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

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

Management and Leadership of Outlet

• Is a mentor and role model to all colleagues in the outlet.

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

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

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

• Drives the team to achieve common goals and builds a strong team work, using the appropriate balance between supportive styles and discipline.

• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.

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

• Manages performance issues by using varied coaching styles.

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

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

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

• Performs colleague appraisals and executes disciplinary actions if required.

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

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

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

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

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

• Daily opening, closing and side duties to be checked.

Marketing Plan and Revenue Management

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

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

• Comfortably and confidently answers questions and attends to queries or feedback.

• Provides recommendations to Management about potential sources of incremental revenue.

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

• Submits regular restaurant revenue and expense forecasts.

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

• Uses revenue management tools to generate reports.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streams line all training requirements and co-ordinates all arrangements for proper execution of instructions.

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

• Guides the departmental orientation for new joiners.

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

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

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

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

Other Responsibilities

• Performs any other duties that may be assigned by the Food and Beverage Operations Manager.

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

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

• Ensures NEA rules and regulations are met and maintained. 

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

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

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

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

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food & Beverage/Hospitality Management or extensive hands on experience in a cocktail bar concept.

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

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

• Accustomed to and comfortable with media exposure.

• Strong working knowledge of Microsoft Office.

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

• Involvement in reservations and understanding of Revenue Management processes.

• Thrives in large scale operation and high volume operation.

Competencies

• Extrovert, sociable, and avid representing the Raffles brand.

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

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

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

• Good presentation and influencing skills.

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

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

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

• Self-motivated and energetic.

• Flexible and adaptable to different working locations.

• Inspiring and people person.

• Commitment to professional and brand values.

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

• Innovates and sets trends.

• Demonstrates sophistication, humility, personality, charisma, confidence, professional etiquette and pride.

• Builds strong rapport and coordinates actions.

• Sense of urgency and able to prioritise tasks.

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.

OOTY PTE. LTD.

Job Description

Roles & Responsibilities

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

AlwaysHired Pte. Ltd.

Job Description

📍 Location: Islandwide
💰 Salary: Basic up to $3500
🍽️ Meals Provided
🚀 Career Progression: Promotion within 1 year
💻 Interview: Online Interview Available
✅ No Experience Required – Training Provided!

✨ Why Join Us?

• Well-known F&B Brand

• Structured Career Advancement

• Dynamic & Supportive Work Environment

Job Responsibilities:
• Assist in daily operations and complete assigned tasks efficiently
• Support the Manager in ensuring smooth store operations and handling financial matters
• Supervise and guide team members during shift operations
• Co-lead the team in delivering excellent customer service and high-quality food & beverages
• Ensure compliance with operational guidelines and regulatory requirements
• Prepare and update documentation and reports
• Engage with customers to gather feedback on service and quality
• Communicate effectively between staff and management

Ng Der Min (Alex)
Registration Number: R23111898
AlwaysHired Pte Ltd
EA Licence No: 24C2293

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

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

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

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

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

• Support food innovation and continuous improvement in kitchen offerings.

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

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

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

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

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

Requirement

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

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

Next Step:

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

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

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

Key Responsibilities:

New Launch Development & Product Planning

• Participate in early-stage development planning including site evaluation, feasibility input, and development strategy

• Work closely with architects, consultants, and internal stakeholders to develop unit mix, layouts, efficiency, and buildability

• Provide practical input on design optimisation, cost efficiency, and construction sequencing during concept and design stages

• Review and coordinate development control submissions and ensure compliance with URA guidelines

Sales Launch Readiness & Coordination

• Coordinate closely with sales, marketing, and appointed agencies to ensure project readiness for new launch

• Oversee preparation of showflat, sales gallery, mock-up units, and marketing materials from a technical and compliance standpoint

• Review floor plans, area schedules, and sales drawings for accuracy and regulatory compliance

• Support preparation of launch-related documentation including strata plans, schedule of finishes, and technical disclosures

Authority & Regulatory Management

• Manage and coordinate all authority submissions and approvals (URA, BCA, SCDF, PUB, LTA, NEA, etc.)

• Ensure alignment between approved plans, sales materials, and construction drawings

• Monitor compliance with development charge conditions, planning permissions, and statutory requirements

Project Leadership & Team Management

• Lead, mentor, and manage a team of Assistant Project Managers / Project Executives

• Assign responsibilities, review deliverables, and ensure timely execution across project workstreams

• Develop internal project management processes and best practices for new launch developments

Consultant & Contractor Management

• Appoint and manage consultants, specialists, and contractors for the development

• Lead consultant coordination across design, submission, and construction phases

• Chair design coordination and technical review meetings to ensure consistency and quality

Cost, Programme & Commercial Control

• Work closely with Quantity Surveyors to develop and manage project budgets, cost plans, and cashflow forecasts

• Review tenders, recommend award strategies, and manage contract administration

• Monitor variations, value engineering proposals, and final accounts to protect project margins

Construction, Quality & Delivery

• Oversee construction works to ensure compliance with approved plans, specifications, and quality standards

• Manage construction sequencing in alignment with sales and launch timelines

• Ensure timely completion for TOP, CSC, and handover

Risk, Safety & Defects Management

• Identify development and construction risks early, particularly those impacting launch timelines and sales

• Oversee WSH compliance and site safety performance

• Manage defects rectification, handover processes, and post-TOP obligations

Stakeholder Management & Reporting

• Act as the primary point of contact for senior management on new launch project matters

• Prepare and present regular updates on project status, risks, costs, and timelines

• Coordinate closely with internal investment, finance, legal, and sales teams

Requirements

Experience & Qualifications

• Degree in Building, Construction Management, Engineering, Architecture, or related field

• Minimum 7–10 years of relevant experience in property development or construction

• Proven track record delivering new launch condominium projects in Singapore

• Prior experience managing junior project team members

Technical & Professional Skills

• Strong understanding of Singapore development control, authority processes, and strata developments

• Familiarity with SIA / REDAS contracts and developer-side project controls

• Strong cost management, programme planning, and risk mitigation capabilities

Leadership & Soft Skills

• Effective team leader with coaching and mentoring ability

• Strong coordination, decision-making, and stakeholder management skills

• Detail-oriented with a commercial and market-aware mindset

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to leo.tang(at)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: Tang For Farn (Leo)

EA Personnel Reg No: R24121981

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

As a key member of our leadership team, the Lobby Manager leads and coordinates the seamless coordination of all departments involved in a guest’s arrival and departure experience. Managing a team of colleagues, the Lobby Manager ensures every guest interaction reflects our commitment to excellence and personalized service.

In this pivotal role, you will take charge during any irregular incidents or guest situations, demonstrating calm leadership, sound judgment, and an unwavering focus on guest satisfaction. Your presence in the lobby embodies both operational excellence and gracious hospitality — ensuring that every moment of the guest journey is handled with care, efficiency, and professionalism.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.

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

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.

• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.

• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.

• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.

• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.

• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.

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

Candidate Profile

Knowledge and Experience

• Diploma or Degree from preferably hospitality or related field.

• Minimum 5 years relevant experience with at least 2 years at a management level.

• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.

• Ascertains and addresses guest/colleague needs. 

• Directs, trains and motivates individuals and creates and maintains a cohesive team.

• Focuses on service with an eye for detail and an approachable attitude.

• Works well under pressure, analyses and resolves problems, and exercises good judgment.

• Prioritises and organizes work assignments and delegates work effectively.

• Self-motivates and shows good initiative in a dynamic environment.

• Ensures security and confidentiality of guest and hotel information.

• Possesses good computer and property management system skills.

• Embraces and responds to change effectively.

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.

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 position is responsible in managing various aspects of the Lobby Operation at Raffles Hotel Singapore and ensures the seamless delivery of the service experience throughout the entire guest journey. Together with the Lobby Operations management team, the Lobby Supervisor acts as the center of all communication and action during any irregular incident during a guest’s stay.

Primary Responsibilities

Delivers the guest journey from pre-arrival to post-departure

• Supervises the Raffles Hotel Singapore guest experience through a seamless flow of processes.

• Leads the Lobby Ambassadors in providing a first-class arrival experiences for all guests including a seamless and personalised check-in experience.

• Ensures the smooth running of the Lobby Operation team by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

• Upholds a flawless impression and perception of Raffles Hotel Singapore products and colleagues.

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

• Maintains the Lobby operation team as a one-stop shop and information center for any guest related matter.

• Maintain the Lobby Operations team as acting host for all main building outlets.

• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Handles cashier and Lobby Operation Coordination Duties

• Supervises accurate execution of all cashiering and billing duties.

• Cooperates with the Finance team and trains the Lobby team on credit policies and procedures.

• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and completion of all essential preparatory tasks prior to guests’ arrivals.

• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieve all goals as set by management.

• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.

Maximise efficiency of resident and guest incident management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.

• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.

• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.

• Seeks constant Improvement of quality in product and services.

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.

• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Manager and always reinforces hotel values.

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

Candidate Profile

Knowledge and Experience

• Diploma or degree from preferably hospitality or related field.

• Minimum 3 years’ relevant experience with at least 1 year at a supervisory level.

• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.

• Contributes in the team, work punctually and effectively.

• Ascertains and addresses guest/colleague needs.

• Supervises, trains and motivates individuals and creates and maintains a cohesive team.

• Focuses on service with an eye for detail and an approachable attitude.

• Works well under pressure, analyzes and resolves problems, and exercises good judgment.

• Prioritises and organises work assignments and delegates work effectively.

• Self-motivates and shows good initiative in a dynamic environment.

• Ensures security and confidentiality of guest and hotel information.

• Possesses good computer and property management system skills.

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

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.

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:

• Butcher's Block

• Raffles Courtyard

• The Grand Lobby

• Long Bar

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.

• Double checks order list before "sending" ticket to the kitchen.

• 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.

• 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.

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.

Competencies

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

• Communication skills in English spoken/written.

• Reliable and consistent.

• Personal presentation, clean/tidy.

• Comes across as enthusiastic, energetic.

• Able to work as a team.

• Motivator, self-starter.

• Displays initiative and creativity.

• Open minded.

• Committed.

• Team leader, builder.

• 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.