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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

ROYAL ORG PTE LTD

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

Job Description

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

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

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

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

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

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

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

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

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

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

THAI VILLAGE RESTAURANT PTE. LTD.

Job Description

Key responsibilities

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

• Plan and control manning to meet business needs

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

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

• Handle customers' requests and feedbacks

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

• Drive sales and revenue growth

• Develop and maintain strong customer relationships

• Execute marketing and promotional initiatives

• Achieve business and financial targets

About you

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

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

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

• Competent in English and Chinese

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

• Team player with strong inter-personal skills

• Experience in Premium Restaurant is an added advantage

Carlton Hotel (Singapore) Pte Ltd

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

Job Description

JOB RESPONSIBILITIES:

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

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

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

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

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

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

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

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

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

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

11. Initiates and maintains guests and vendors relationship

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

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

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

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

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

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

EDUCATION AND WORK EXPERIENCE

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

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

• Accustomed to and comfortable with media exposure

• Ability to work independently and with minimal supervision

• Highly organized with strong analytic and communication skills

• Oral and written fluency in English and an additional language

Makansutra Gluttons Bay Pte Ltd

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

Job Description

About the role

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

Key responsibilities

• Ensure excellent quality of food and service

• Achieve monthly sales targets

• Recruitment, training and supervision of staff

• Source and liaise with tenants and suppliers

• Ensure security and maintenance of company stocks and equipment

About you

• Relevant F&B experience of minimum 3 years

• Able to perform shift hours

• Independent and pro-active

• Able to perform with minimum supervision

• Good communication and people skills

Tin Lok Xian Pte Ltd

Job Description

Job Description

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

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

Key Responsibilities

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

Job Requirements

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

Makansutra Gluttons Bay Pte Ltd

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

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

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

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

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

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

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

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

In addition, this role requires the following minimum qualifications:

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

Martino Agency

Job Description

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

Responsibilities

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

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

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

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

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

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

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

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

Qualifications

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

·       Strong organizational and multitasking skills

·       Excellent communication and interpersonal skills

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

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

·       Ability to work collaboratively in a fast-pacedenvironment

Libre

Job Description

Job Description

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

Requirements

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

CLOUD EXPO ASIA PTE. LTD.

Job Description

WHO WE ARE:

CloserStill Media run over 80 market leading business exhibitions in the learning, healthcare, technology, and veterinary sectors, with events in Asia, UK, Europe and USA.

Our portfolio includes some of the fastest growing, and often award-winning events including the Singapore Vet Show, Cloud Expo Asia, Data Centre World, eCommerce Expo, Learning Technologies and DevLearn.

We are the envy of the events sector with over 60 major industry awards including The Sunday Times Top 100 Best Companies to work for three years in a row in 2018, 2019 and 2020!

We have exciting growth plans over the next two to three years and are looking for ambitious and motivated people to join our award-winning teams.

WHO WE ARE LOOKING FOR:

CloserStill Media (CSM) is looking for an experienced Event Director to launch and scale a new technology show in Japan, building the event – and the team behind it – from the ground up. If you are energised by the challenge of establishing a brand-new market, enjoy owning a P&L end-to-end and want the opportunity to shape an event's future as the face of the brand in Japan, this is the role for you.

You will bring a proven track record as an Event Director or Senior Event Manager, ideally with experience launching a new market or inaugural event in Japan or the wider APAC region. You are commercially astute, comfortable setting and delivering against budgets, sales targets and P&L responsibility and confident building strategy across brand, marketing, operations and sales.

THE ROLE:

Develop and deliver effective strategies for the event program, budget, resources and team under the direction of the Commercial Director, ensuring scalable and sustainable growth. Collaborate with internal departments, external partners as well as vendors to ensure smooth planning and execution. Manage budgets against target margins to maximise return on investment, while supporting senior management with wider business priorities as required.

Brands

• Through research, analysis, developing relationships and market intelligence, to implement strategies and initiatives to ensure the on-going growth and sustainability of the event – writing a business plan for the event (updated annually)

• Produce coherent brand strategy for the event to maintain and increase relevance to target markets, meeting key-stakeholder expectations

• Ensure that marketing strategy is aligned with the event’s commercial objectives

• Configure a strategic event floor plan in conjunction with the operations team – designed to meet the budget target and optimise the visitors experience and ensure constant and consistent visitor stand traffic for exhibitors

• Identify and implement (where possible and appropriate) additional inventory items, revenue streams and brand extension opportunities

• Monitor and report competitor activity, taking actions where necessary

• Understand event’s market trends and develop event around it

Financial

• Work alongside senior management in setting annual P&L, with accountability for meeting and exceeding budgeted gross and net profit contribution of the event

• Ensure that the PO process is adhered to and any anomalies in the monthly management accounts are spotted early and acted upon

• Monitor (and support where necessary) credit control’s collection of funds, ensuring all payments are received according to agreed schedules

• Provide a monthly report and forecast on show revenues, contribution, manpower and actions that are being taken for the shows to achieve budget
  

General Management

• Day-to-day management of the event team

• Build the Data Centre World Japan (DCWJ) team from the ground up, including recruiting, onboarding and managing staff, as well as collaborating with partners and sales agents ahead of the show’s launch.

• Set clear goals and objectives for all reporting staff

• Set, monitor and evaluate performance targets (with the aid of CRM applications)

• Create, monitor and evaluate individual bonus plans for the show team

• Complete annual and mid-term staff appraisals as necessary

• Assess, develop and coach all reporting staff (including identifying bespoke training needs of individuals where necessary)

• Motivate the team and foster a high-performance culture

• Coach and develop the team in all aspects of their roles, creating transition map to expanded roles and promotion where appropriate

• Interdepartmental – manage relationships with supporting departments, ensuring they are aligned to the event’s business objectives and commercial goals

Operations

• Work with the Head of Operations to develop an operational strategy that meets/comes in under budget while ensuring high levels of exhibitor and delegate experiences and production values are maintained

• Ensure the operational plan is being delivered in an efficient and timely manner

Marketing

• Develop campaign strategy with Head of Marketing / marketing team to meet overall visitor numbers (with the right demographics), feature content, visitor and acquisition costs

• Personally manage all key industry partnerships in conjunction with Head of Marketing / marketing team

• Develop an exhibitor campaign strategy including vertical and horizontal activity

• Appoint contractors/suppliers/agencies with the Head of Marketing / marketing team as required

• Conduct press/TV and radio interviews as necessary

Relationships

• Foster positive and professional relationships with key suppliers, associations, media and commercial partners

Sales

• Manage Event Managers and other sales staff within the show

• Develop and manage commercial partnerships aligning with commercial strategy

• Lead by example – achieve personal sales targets

• Develop a campaign strategy with the sales team that meets and exceeds targets including overall numbers of exhibitors, exhibitor mix, stand sales, sponsorship inventory, yield and sponsorship revenues

• Ensure the sales plan is being delivered on target and budget, managing activity targets (outbound call volumes and face-to-face meetings) when necessary

• Support the sales team in developing new revenues streams, including creative and complex deals

• Visit and canvas at competitor and industry events and develop a systematic understanding of and monitoring of competitors

• Plan, manage and execute the rebooking process

• Support the sales team frequently on prospecting calls and meetings to identify areas for improvement and enhanced sales performance

• Work with Marketing on developing and managing the prospect database to ensure it is constantly updated and is fit for purpose falling in line with the companies CRM policy.

• Ensure consistent high-quality conduct in all prospect, exhibitor and partner communications, ensuring the upholding of the business and brand’s reputation

ABOUT YOU:

• Previous experience as an Event Director or Senior Event Manager. Experience launching a new market or inaugural event, ideally in Japan or the wider APAC region, is highly advantageous.

• Experience managing large scale trade shows.

• Collaborative mindset and a team player are a must.

• Passionate, driven, energetic and enthusiastic.

• High personal standards and values.

• A track record of achievement and over-achievement.

• A proven ability to hit and exceed sales targets.

• Proficient IT skills including Salesforce CRM.

• Fluent in Japanese, with the ability to read, write and pitch confidently to Japanese clients, partners and government stakeholders.

• Strong understanding of Japanese business culture, etiquette and negotiation nuances.

DIVERSITY AND INCLUSION:

CloserStill Media embrace diversity in all its forms and are committed to continuing to develop a diverse and inclusive environment that encourages collaboration and innovation.

We are an equal opportunity employer. All applicants will be considered for employment based on merit without attention to age, ethnicity, religion or beliefs, sexual orientation, gender identity, family or parental status or disability status.

MOC RESTAURANTS PTE LTD

Job Description

About the role

Ministry of Crab Singapore is seeking a dedicated and experienced Restaurant Manager to lead our team. Located in the heart of Dempsey Hill, our restaurant is renowned for its signature seafood dishes and vibrant atmosphere, and is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022.

Key responsibilities

• Champion and uphold Ministry of Crab's service standards, ensuring consistent delivery of a premium guest experience through regular service observations, coaching, and structured staff training sessions where required
• Act as the primary local liaison for marketing execution, coordinating and supporting the implementation of campaigns, promotions and guest engagement initiatives in Singapore as directed by the Global HQ, while ensuring smooth operational execution and alignment with brand standards
• Lead and motivate a team of front-of-house staff to deliver outstanding customer service
• Oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and inventory management
• Analyze sales data and member feedback to identify opportunities for improvement
• Foster a positive and inclusive work environment that promotes teamwork and professional development
• Ensure that customers receive outstanding service and have a memorable dining experience
• Monitor and maintain high standards of cleanliness, hygiene, and safety throughout the restaurant
• Greet guests and address any concerns or complaints promptly and professionally

About you

• 3 years of prior experience in management and wine service, preferably in upscale dining settings
• Strong hospitality and leadership skills, coupled with in-depth wine knowledge and passion for customer satisfaction
• Strong leadership and team management skills
• Excellent customer service and communication skills
• Ability to handle high-pressure situations and resolve conflicts effectively
• Proficiency in reservation and point-of-sale systems
• Detail-oriented with a strong focus on quality and efficiency
• Availability to work evenings, weekends, and holidays as required

About us

Founded in 2011, Ministry of Crab Singapore is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022. At Ministry of Crab, we pride ourselves on delivering an exceptional dining experience centered around the finest quality crab.

Surrey Hills Holdings Pte Ltd

Job Description

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

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

Job Description 💃

• Oversee all operation needs of outlet .
• Provides support to Operations Manager & District Managers, establishing and accomplishing business objectives.
• Leadership to ensure factors / standards / brand identity is achieved. Interact and engage with restaurant guests and maintains high quality service standards.
• Accomplishes objectives by following plans & budgets.
• Motivate team members and maintain a high level of team spirit (or team cohesiveness).
• Handle guest complaints effectively and professionally.
• Consistently looking to increase satisfaction levels from a Colleague, Guest and Owner perspective.
• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.

Requirements

• Proven experience in restaurant management, with a strong understanding of F&B operations.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team.
• Strong customer service orientation and problem-solving abilities.

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Outlet (Cantonese Restaurant) if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.

• Great knowledge in restaurant management

• Well-versed in operational standards, managing manpower cost & driving financial goals

• Comprehensive knowledge of business needs and productivity requirements

• Strong communication and leadership skills

• Excellent administrative, customer service and interpersonal skills

• A can-do attitude

Private Advertiser

Job Description

About the role

Lead the development and execution of RYOKO's cocktail and beverage programme, owning the creation of signature beverages and coffee cocktail concepts. You will demonstrate strong technical knowledge in cocktail preparation, spirits, and beverage techniques while ensuring consistency in quality, presentation, and service standards. This role combines beverage innovation, guest experience, and team leadership within a premium hospitality environment.

Key responsibilities

• Lead the development and execution of RYOKO's cocktail and beverage programme

• Create and maintain beverage recipes, preparation standards, and quality control processes

• Own the development of RYOKO's coffee cocktail programme and signature beverages

• Lead R&D for cocktail concepts that integrate coffee, spirits, and complementary flavours

• Develop seasonal offerings and beverage experiences aligned with RYOKO's positioning

• Deliver an elevated hospitality experience through personalised guest engagement

• Share knowledge and stories behind spirits, ingredients, and beverage creations

• Train and mentor beverage team members to uphold RYOKO's service and quality standards

• Develop beverage SOPs, training materials, and service guidelines

• Support bar operations, workflow improvement, and operational efficiency

About you

• Minimum 5 years of experience in bartending, mixology, premium bars, or hospitality environments

• Strong knowledge of cocktail techniques, spirits, and beverage craftsmanship

• Proven experience in cocktail development, menu creation, or beverage R&D

• Passion for creating unique beverage experiences and storytelling through drinks

• Able to communicate confidently in English and engage guests professionally

• Strong understanding of service standards within premium hospitality environments

• Experience in team leadership, training, or beverage programme management is preferred

• Experience working with coffee-based beverages is an added advantage

Marina Bay Sands Pte Ltd

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

Job Description

Guilin Garden Restaurant Pte. Ltd.

Job Description

Job description (Assistant F&B manager)

Responsibilities

1. Operational Support

• Assisting with opening and closing the stall, ensuring readiness for operations.
• Helping manage inventory, restocking supplies, and placing orders when needed.
• Overseeing food preparation or product arrangement to meet quality standards.
• Ensuring the stall remains clean and organized throughout the day.

2. Staff Assistance

• Supporting the Stall Manager in supervising and coordinating staff activities.
• Acting as the point of contact for team members in the manager’s absence.
• Training new staff in operational procedures and customer service.

3. Customer Service

• Interacting with customers, addressing inquiries, and resolving minor complaints.
• Ensuring customer satisfaction by maintaining service quality and efficiency.
• Promoting new products or specials to customers.

4. Financial Assistance

• Assisting in handling cash, digital payments, and daily sales transactions.
• Supporting the preparation of sales reports or financial documentation.
• Ensuring accurate billing and smooth payment processing.

5. Compliance and Safety

• Monitoring hygiene and safety standards to meet regulatory requirements.
• Assisting with routine checks to ensure cleanliness and food/product safety.
• Reporting any compliance or safety concerns to the Stall Manager.

6. Marketing and Promotion

• Helping implements promotional strategies and events to attract customers.
• Maintaining the visual appeal of the stall (e.g., displays, signage).
• Collecting feedback from customers to improve services or products.

7. Problem-Solving

• Addressing minor operational issues, such as equipment malfunctions or shortages.
• Managing staff or customer conflicts in the absence of the Stall Manager.
• Offering suggestions to improve workflow or efficiency.

Key Traits of a Successful Assistant Stall Manager:

• Team Player: Works collaboratively with the manager and staff.
• Proactive: Takes initiative to address issues before they escalate.
• Customer-Oriented: Focused on delivering excellent service.
• Dependable: Reliable and capable of handling responsibilities in the manager’s absence.
• Adaptable: Able to respond effectively to changing situations

Marriott International

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

Exceptional Hospitality Starts with You

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

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

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

In addition, this role requires the following minimum qualifications:

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

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

Talent Management 

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

Product Innovation

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

Revenue Maximizing 

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

A&W® Restaurants

A&W® Restaurants was founded by Roy Allen who opened his first Root Beer stand in California in 1919. In 1922, Roy Allen partnered with Frank Wright giving the Root Beer the famous A&W® name. Today, we have grown to more than 900 restaurants worldwide.

Job Description

Job Responsibilities:

• Co-manage the restaurant with Restaurant Manager

• Handle operations duties in FOH (hospitality) and BOH (kitchen)

• Coach and Mentor the team

• Manpower & Payroll Analysis

• Staff Training

• Forecasting & Marketing Plan

• Staffing/Planning work schedule

• Supervise Housekeeping & Inventory

Job Requirements:

• Only Singaporeans/PR need to apply

• Able to commerce work immediately or within short notice

• Priority for relevant work experiences in similar capacity under quick casual restaurant/environment

• Ability to work under pressure in a multitask environment

• Posses valid food safety certification

Job Opportunities and Benefits:

• Potential career development/progression

• Opportunity to participate in opening new restaurants

• Staff training engagement

• Staff benefits such staff meal, uniforms, statutory leaves

• Yearly salary review, performance bonus and quarterly incentives

• Festive gifts for family members

• Food Vouchers, Travel Vouchers

REVUP PROSERVICES PTE. LTD.

Job Description

Day: Monday - Saturday
4pm - 2am ( 6 - 5.5days, Subjected to schedule)

Duties:

• Greet customers warmly and provide excellent service at the bar area.

• Take and process drink and food orders accurately and promptly.

• Prepare and serve alcoholic and non-alcoholic beverages in line with company standards.

• Maintain cleanliness and organization of the bar, tables, and service areas.

• Monitor customer behavior to ensure a safe and enjoyable environment.

• Restock bar inventory, including glasses, garnishes, and supplies.

• Support bartenders and other team members to ensure smooth bar operations.

• Comply with all food safety, hygiene, and liquor regulations.

Requirement:

• Previous experience in F&B or hospitality is preferred (training provided for entry-level).

• Strong communication and customer service skills.

• Ability to work in a fast-paced environment with attention to detail.

• Positive attitude, teamwork spirit, and willingness to learn.

• Flexible to work on weekends, evenings, and public holidays.

Interested applicants please Click to apply

Toh Jun Xian
Senior Consultant
R1879771
Revup Proservices Pte Ltd
EA.24C2366

More Yogurt

Job Description

Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

E-Cruit Team Pte Ltd

E-Cruit Team is a recruitment and staffing provider supporting clients across a wide range of industries.

Job Description

Job Responsibilities

• Manage the daily operations of the restaurant and ensure smooth service

• Lead and supervise the service and kitchen teams

• Prepare staff schedules and manage manpower

• Ensure high standards of customer service, food quality, cleanliness, and hygiene

• Handle customer feedback and resolve issues promptly

• Monitor inventory, place stock orders, and control operating costs

• Train and guide staff on SOPs and service standards

• Prepare sales reports and support business performance

• Ad-hoc duties as assigned

Requirements

• Minimum 2 years of experience of restaurant management experience

• Location: Orchard

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

• Working Days: 5.5/6 days (On shift, total 39-44 working hours per week)

• Salary: Up to $4800

How to apply:

Interested applicants kindly state your expected salary, last drawn salary and starting date.

We regret to inform that only shortlisted candidates will be notified.

Log on to www.e-cruitteam.com.sg for more job opportunities!

EA Personnel: Wong Lin Lin

EA Reg ID: R1659675

EA Licence No.:19C9603

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

1910 Bistro is a new restaurant by High Note Hospitality Group, set within the historic E. J. H. Corner House in the Singapore Botanic Gardens.

We are creating a bistro that feels warm, generous and transportative, combining the ease of a great neighbourhood restaurant with thoughtful, old-school hospitality. The bar will be an important part of that experience, with a drinks program designed to have as much personality and sense of place as the restaurant itself.

A unique part of the role is our close relationship with Distillius, a Singapore craft distillery making spirits, aperitifs and liqueurs using equatorial ingredients and classic techniques. The Bar Manager will have the opportunity to work directly with the distillery team on drinks development, experimentation and products created with the restaurant in mind.

We are looking for a Bar Manager to help bring that program to life.

What We’re Looking For

You are a bartender at heart, but also a leader.

You understand that a great bar is about more than cocktails. It is about pace, atmosphere, consistency, commercial awareness and making people feel looked after.

You know your classics, but you are curious too. You are excited by ingredients, technique and the opportunity to work more closely with how spirits and liqueurs are actually made, not simply what comes out of a bottle.

You are equally comfortable developing a cocktail, training a junior bartender, managing stock, speaking with suppliers or stepping onto the floor when the restaurant needs another pair of hands.

Most importantly, you care about hospitality.

Role & Responsibilities

• Lead the day-to-day operation of the bar and its team

• Deliver a consistently warm, polished and efficient bar experience

• Develop and evolve the cocktail and beverage program with the restaurant leadership team

• Collaborate with the Distillius distillery team on new drinks, ingredients and bespoke product development

• Explore creative ways to showcase Singapore and equatorial ingredients through the beverage program

• Maintain strong knowledge of spirits, cocktails, wine, beer and non-alcoholic drinks

• Train, mentor and develop bartenders and other team members

• Establish clear recipes, specifications, preparation systems and service standards

• Manage stock levels, ordering, inventory and beverage cost controls

• Build productive relationships with suppliers and brand partners

• Ensure mise en place, glassware, equipment and bar presentation are maintained to a high standard

• Work closely with the kitchen and floor teams so the bar supports the rhythm of the restaurant

• Monitor guest feedback and continually look for ways to improve the program

• Maintain responsible service, hygiene and operational standards

• Lead from the front during busy services and step in wherever the team needs support

What You Bring

• Previous experience as a Bar Manager, Assistant Bar Manager or senior bartender in a quality restaurant, hotel or cocktail bar

• Strong practical knowledge of classic cocktails, spirits and contemporary bar techniques

• A genuine interest in ingredients, distillation and drinks development

• An interest in wine and the broader beverage experience

• Experience with stock management, ordering and beverage cost control

• Confidence training and developing a bar team

• Strong organisation and attention to detail

• A calm, collaborative approach during busy services

• Commercial awareness alongside creativity

• Curiosity and a desire to keep learning

• A genuine love of hospitality and looking after people

What We Offer

• The opportunity to lead the bar program of a new restaurant in the Singapore Botanic Gardens

• A meaningful role in shaping the drinks, systems and culture from opening

• Direct access to a working Singapore craft distillery and its distilling team

• Opportunities to participate in drinks R&D, tastings and new product development with Distillius

• Creative freedom to explore local and equatorial ingredients within a serious beverage program

• Training and professional development within a growing independent hospitality group

• Opportunities for career progression as High Note Hospitality Group grows

• Staff benefits and team experiences

• A workplace where individuality, curiosity and ideas are encouraged

At High Note Hospitality Group, we believe the best hospitality comes from people who give a damn, have a heart and take pride in the details.

If you want to build a bar people return to not only for what is in the glass, but for how they feel when they are there, we would love to hear from you.

SAINT FRANCIS ENTERPRISE PTE. LTD.

Job Description

Company Overview

• Saint Francis Enterprise Pte Ltd operates four entities: True Blue Cuisine, a high-end Peranakan restaurant

Job Summary

Lead and coordinate restaurant service operations by managing a small team, optimizing systems, and collaborating with kitchen staff to ensure efficient service and supplier sourcing.

Responsibilities

• Lead and manage a small team of service staff to deliver high-quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost-effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Preferred competencies and qualifications

• Ability to communicate in multiple languages to better serve diverse customer groups

SHIRLEY BEAUTY HOUSE

Job Description

Manage day-to-day operations and ensure a smooth workflow during opening, peak hours, and closing.

Enforce company Standard Operating Procedures (SOPs), branding, and service standards.

Handle cash handling procedures, daily shift reports, and point-of-sale (POS) systems.

Address and resolve operational or maintenance issues quickly

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

White Restaurant

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

Job Description

Job Summary

We are seeking a dynamic and experienced Assistant Restaurant Manager to support the day-to-day operations of our expanding Chinese restaurant chain. The successful candidate will work closely with the Restaurant Manager and Operations Manager to ensure operational excellence, outstanding guest experience, effective team management, and achievement of sales and profitability targets.

1. Restaurant Operations

• Oversee daily FOH and BOH operations in accordance with company SOPs and service standards.
• Ensure smooth coordination between the service and kitchen teams, particularly during peak periods.
• Monitor service efficiency, food quality, table turnover, and overall restaurant performance.
• Ensure proper inventory management, ordering, stock control, and waste reduction.

2. Team Leadership & Development

• Supervise, coach, and motivate restaurant staff to achieve operational and service standards.
• Assist in recruitment, onboarding, training, and performance management.
• Prepare staff schedules to ensure adequate manpower coverage and operational efficiency.
• Conduct regular performance reviews and identify training and development needs.

3. Customer Service

• Maintain high standards of hospitality and customer service.
• Monitor customer feedback and take prompt action to address service issues.
• Handle customer complaints professionally and implement appropriate corrective actions.

4. Sales & Profitability

• Work with the Restaurant Manager and Operations Manager to achieve sales, productivity, and profitability targets.
• Monitor daily sales performance and identify opportunities to improve revenue.
• Control food, beverage, labour, and operating costs within budget.
• Analyse operational performance and provide timely feedback and recommendations.

5. Labour & Productivity Management

• Monitor manpower deployment and ensure labour costs are aligned with budget.
• Optimise staff productivity through effective scheduling and deployment.
• Identify opportunities to improve operational efficiency and reduce unnecessary costs.

6. Food Safety, Hygiene & Compliance

• Ensure compliance with all applicable food safety, hygiene, sanitation, workplace safety, and company requirements.
• Conduct regular operational and safety checks and promptly address any non-compliance or hazards.
• Ensure all staff adhere to food handling and hygiene standards.

7. Administration & Reporting

• Complete and submit all operational and administrative reports accurately and on time.
• Ensure proper documentation of attendance, payroll-related matters, inventory, expenses, and other operational records.
• Coordinate staff training schedules and ensure compliance with internal training requirements.
• Support marketing and promotional activities by implementing and monitoring in-store promotions.
• Carry out other duties and responsibilities as assigned by Management and supporting departments.

• Certificate/Diploma in Hospitality, Restaurant Management, F&B Management, or equivalent.
• Minimum 3 years of relevant restaurant/F&B management experience.
• Experience in Chinese restaurant operations will be an added advantage.
• Strong leadership and people management skills.
• Energetic, proactive, service-oriented, and a strong team player.
• Good communication, interpersonal, problem-solving, and analytical skills.
• Strong understanding of manpower planning, cost control, and restaurant operations.
• Able to work in a fast-paced environment, including weekends and public holidays.

NEXUS KITCHEN PRIVATE LIMITED

Job Description

Job Summary

Lead and manage daily food and beverage operations by designing menus, forecasting supplies, enforcing policies, and building vendor and customer relationships to drive business success and operational excellence.

Responsibilities

• Design and continuously improve delicious and attractive menus to enhance customer satisfaction
• Forecast, plan, source, and order food and beverage supplies to maintain optimal inventory levels
• Build and maintain positive relationships with food and beverage vendors to ensure quality and timely deliveries
• Manage daily food and beverage operations to ensure smooth service and compliance with standards
• Enforce adherence to food safety regulations to maintain a safe and hygienic environment
• Maintain positive customer relationships by processing complaints and responding effectively to customer needs
• Assist with marketing events to promote food and beverage offerings and increase customer engagement
• Create and enforce restaurant policies, set targets, and monitor KPIs to drive operational performance
• Hire, train, and manage food and beverage staff to build a competent and motivated team

Preferred competencies and qualifications

• Minimum of 4 years experience in the hospitality industry with a focus on food and beverage management
• Culinary or food service management degree may be advantageous
• In-depth knowledge of the food industry to inform decision-making and strategy
• Strong working knowledge of restaurant management software and related computer applications
• Ability to adhere to budgets and meet financial targets to ensure profitability
• Exceptional organizational, leadership, problem-solving, and communication skills to lead teams and resolve challenges
• Ability to forecast food and beverage needs accurately to optimize inventory and reduce waste
• Excellent customer service skills to enhance guest experience
• Strong delegation skills to effectively manage team responsibilities

Martino Agency

Job Description

We arelooking for a Restaurant Manager that can oversee hiring, training, andmanaging personnel, as well as controlling inventory ordering procedures tomaximize profit margins on each dish delivered. Most importantly your goal as aRestaurant Manager is to boost productivity, collaborate with the team to reachthe sales goal, guarantee client satisfaction, and adhere to business policies.

Responsibilities:

• Track and handle customer concerns, make sure they're satisfied, and provide effective follow-up so they can get feedback.
• Maintain inventory and conduct routine inspections of food and beverage preparation and presentation to increase sales.
• Uphold and guarantee adherence to the accepted standards for food quality.
• Ensure that labor expenses, guest relations, and local, state, and federal laws are adhered to.
• Assess performance and suggest a pay raise and incentives for everyone.
• Keep track of each employee's schedules, records, and reports.
• Create advertising materials, special strategies for promotions and merchandising, and make sure that local and corporate standards are followed.
• Ensure excellent shop display, hygienic practices in the kitchen, and sufficient sanitation.

Qualifications:

• Relevant restaurant experience
• Training in food safety
• Financial literacy
• Ability to handle a fast-paced work environment

Martino Agency

Job Description

We are looking for a Restaurant Manager to lead our business. You arerequired to deliver quality menu and motivate our staff to provide excellentcustomer service.

Responsibilities

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Qualifications:

• Previous restaurant experience
• Management or supervisory experience
• Customer service skills
• Training in food safety
• Financial literacy
• Inventory control skills
• Knowledge of restaurant management software
• Ability to handle a fast-paced work environment

Martino Agency

Job Description

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Martino Agency

Job Description

We are looking for a Food Outlet Manager who is responsiblefor the profitability and performance of a food service outlet. Duties includeoverseeing daily operations, customer service, staff work schedules,cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process and manage training
• Contribute to innovation process within own scope of work in the business unit
• Facilitate compliance with legislative and regulatory requirements
• Foster service innovation
• Identify and establish internal and external stakeholder relationships
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies and procedures
• Manage food and beverage operations
• Manage site/outlet and equipment maintenance
• Manage the customer experience

Qualifications:

• Experience in the same industry is an advantage

• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, andsafety.

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

Our company is currently looking for an Assistant Bar Manager to join our team of passionate and talented individuals in operating an European Bar and Restaurant, at 30 Cosford Road.

The candidate will report to and work closely with the Operations Manager to develop and prepare innovative beverages. Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do join us, if you think you have what it takes!

Assistant Bar Manager

Requirements:

• Excellent knowledge of all beverage products.
• Exceptional customer service and excellent interpersonal skills.
• Passionate interest in all things beverage.
• Experienced in fast pace environment preferred
• At least 3 years experience in related field.
• Must be able to work 5.5 day shift work including weekends and public holidays.

Responsibilities:

• Assist in the preparation, creation and development of beverage menu.
• Create and prepare alcoholic and non-alcoholic beverages to help pair drinks with our food
• Ensure a smooth and efficient bar with exceptional hospitality and service to our customers.
• Follow company policies, procedures and service standards.
• Ensure safety and sanitation of the bar
• Daily stock ordering and monitoring
• Keep track of social media performance
• Carry out ad hoc duties as per management’s instruction.
• Contribute ideas and assist our marketing department with A&P

Pentagon H Pte. Ltd.

Job Description

Our company is currently looking for an excellent Assistant Restaurant Manager to assist our All Day Dining Restaurant in a hotel establishment. We are food and beverage focused, offering breakfast buffet, high tea, event catering, ala crate menu and room services for the hotel guests.

The candidate will report to and work closely with the Restaurant Manager to oversee the operations and ensure excellent services level of the ground crew. Our company mission is to provide services and values that exceed customers' expectation.

Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do join us, if you think you have what it takes!

Expected Job Responsibilities

• Oversee All Day Dining restaurant operations during the Restaurant Manager’s absence
• Achieving the outlet's KPI
• Ensure the adherence of hotel restaurant standards, service benchmarks and company rules and regulation
• Ensure high quality of customer service consistently
• Maintain the hotel’s image from taff to cleanliness of premise
• Manage and maintain operational records including inventory, sales and staff as well as monitoring, evaluating sales performance
• Handle event execution
• Respond and handle customer complaints
• Lead, train and guide team to provide excellent restaurant services

Requirements

• Well groomed, fluent in English and possess good interpersonal skills
• Minimum 2 years experience in similar capacity
• Possess good computer skills (excel, pp, email etc.)
• Good work ethics, positive attitude and pleasant personality
• High quality standards in customer service, health, hygiene, food and beverage
• 5.5 day work week.

Benefits:

· Medical and dental allowance

· Employee discount

· Food provided

· Gym membership

· Birthday off

· Professional development

· Annual performance bonus

· Tips

· Weekly incentive

· Monthly incentive

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.

• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

TEA PULSE PTE. LTD.

Job Description

Job Summary

Manage fermentation processes and oversee both front-end and back-end services, including customer service and logistics, to ensure smooth daily operations and high standards in beverage production such as kombucha.

Responsibilities

• Deliver excellent internal and external customer service by proactively identifying and addressing customer needs
• Facilitate two-way communication to foster a motivated, ownership-driven, and collaborative team environment
• Manage daily food and beverage operations within budget while maintaining high-quality standards
• Set operational targets, develop schedules, and implement procedures to optimize workflow and productivity
• Ensure strict compliance with all health and safety regulations to maintain a safe working environment
• Analyze and report sales results and productivity metrics to management for informed decision-making

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 ••••@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.

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 ••••@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

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.

1-Group (Singapore)

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

Job Description

Job Responsibilites

• Set Objective, follows through Vision and Mission for the Bar.

• Drive both food and beverage revenue and plan forecast.

• Oversee accurate cash-up procedures and ensure necessary paperwork is complete.

• Set up and follow through the SOP for beverage recipe ensuring consistence taste standard for beverages.

• Ensure adherence to stock control procedures and manage all purchases.

• Delegate duties and task to staff to maximize productivity and resources through effective scheduling.

• Training and development.

• Monitor cleanliness and hygiene of bar area

• Promote and practice compliance with fire, health, safety and hygiene standards and regulations

• Generate and present financial report.

• Maintain regular communication with staff and management through meetings and discussions

Requirement:

• This position requires strong attention and skills involving detail planning, organising, leadership, strategic thinking, business acumen & communication proficiency.

• Candidate must at least possess primary/secondary/O-Level any field.

• Minimum 3 to 5 years’ experience in related field is required.

MCI CONSULTING PTE. LTD.

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

Job Description

Job Highlights

• Reputable Premium Grocery Supermarket Chain

• Salary: $3,00 to $3,600 (Based on experience)

• Attractive Company Benefits: 21 Days Annual Leave, Annual Increment + AWS + Variable Bonus

• Location: Island wide locations available (Assigned based on operational needs).

Job Responsibilities

As a Department Manager, you will lead daily store operations and drive department success:

• Team Leadership: Lead, guide, and create work schedules for a team of up to 10 members.

• Business Operations: Manage department sales, profitability, stock inventory, and stock rotation.

• Store Standards: Ensure high standards of visual merchandising, cleanliness, and customer service.

Job Requirements

• At least 1 year of team lead or supervisory experience in Supermarket, Retail, F&B, or Hospitality sectors.

• Able to work retail operational hours, including weekends and Public Holidays (6-day work week, 44 hours)

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

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

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

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf 

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

LIM SHIAW SIAN 
Registration Number: R26162121 
EA Licence No: 13C6730 (MCI Career Consulting Pte Ltd) 

Shin Katsu

Job Description

Company Overview

Shin Katsu redefines tonkatsu with a focus on craftsmanship, authenticity, and balance. The brand embodies sincerity, innovation, and premium Japanese dining experiences in Singapore.

Job Summary

Lead daily restaurant operations and team development at Shin Katsu, ensuring exceptional Japanese dining service, operational efficiency, and business growth through strategic management and customer engagement.

Responsibilities

• Manage daily restaurant operations, including front-of-house service, staff performance, and operational efficiency to ensure smooth service delivery
• Lead, motivate, and develop the restaurant team to achieve high standards of hospitality and professionalism
• Collaborate with the Head Chef and kitchen team to coordinate front-of-house and back-of-house activities effectively
• Uphold and promote high standards of Japanese dining etiquette, hospitality, and service excellence
• Drive sales growth by implementing effective upselling strategies for food, wine, sake, and beverages
• Develop and maintain in-depth product knowledge to provide expert recommendations on premium Japanese sake, wine, and beverages
• Plan and execute wine-pairing experiences, sake tastings, and special dining events to enhance guest engagement
• Manage staff scheduling, manpower planning, and daily deployment to optimize restaurant operations
• Monitor and analyze restaurant sales, labour costs, food costs, and operating expenses to support profitability
• Oversee inventory management, stock control, and cost-control initiatives to maintain operational efficiency
• Analyze sales and operational reports to identify business opportunities and implement improvements
• Support the development and execution of seasonal menus, promotions, and marketing campaigns
• Build and maintain strong customer relationships to enhance retention and loyalty
• Handle guest feedback and complaints professionally with cultural sensitivity and commitment to satisfaction
• Ensure compliance with company policies, food safety regulations, workplace safety, and other applicable laws
• Conduct staff training, performance coaching, and regular team briefings to foster continuous improvement
• Assist senior management in formulating business strategies and initiatives to drive restaurant growth

Required competencies and certifications

• Professional Certificate or equivalent qualification
• Minimum 3–5 years of restaurant management experience, preferably in Japanese cuisine or premium dining
• Proven ability to manage restaurant operations and lead teams effectively
• Strong leadership, communication, and interpersonal skills demonstrated through team management and guest interactions
• Excellent customer service and problem-solving skills applied in resolving guest issues and enhancing satisfaction
• Solid understanding of restaurant sales, labour management, and cost control to maintain profitability

Preferred competencies and qualifications

• Knowledge of Japanese cuisine, dining culture, and hospitality standards to enrich guest experiences
• Strong knowledge of wine and sake; WSET certification or relevant wine/sake qualifications highly valued
• Food safety certification considered advantageous
• Experience in premium dining, Japanese restaurants, or high-end hospitality environments preferred

Other Information

Benefits and Work Details

• Work week: 5.5 days per week
• Working hours: Shift-based, including weekends and public holidays
• Location: Tanjong Pagar, Singapore

📌 Note: Only shortlisted candidates will be contacted.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre/One Holland Village/ Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee daily restaurant operations, ensuring excellent guest service and smooth team performance.
• Manage financial, administrative, and payroll tasks in compliance with company policies.
• Enforce hygiene, safety, and operational standards throughout the restaurant.
• Train, mentor, and support staff development, including onboarding of new employees.
• Analyze sales metrics, manage systems (POS), and implement improvements to drive growth.

REQUIREMENTS

• At least 3 years of relevant experience in the F&B industry
• Minimum Diploma or Degree in Hospitality Management / Professional Certificate / Nitec
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to ••••@hedonismhospitality.co with your availability date and expected salary.

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

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to ••••@paul-singapore.com to apply

LUXURY ISLANDS PTE. LTD.

Job Description

The Bar Manager is responsible for the end-to-end operation of the hotel’s specialty and pool bar. This role ensures exceptional guest experiences, drives beverage revenue, maintains brand standards, and leads ahigh-performing bar team. The ideal candidate must have extensive experience managing bar operations within a hotel environment.

Key Responsibilities

• Oversee daily bar operations, ensuring smooth service flow from opening to closing
• Maintain 5-star standards of cleanliness, setup, glassware polish, and ambience at all times.
• Act as the senior point of contact on the floor during peak hours, supporting bartenders and resolving issues in real time.
• Coordinate with other F&B outlets, kitchen, stewarding, and front office to ensure seamless guest service.
• Recruit, train, schedule, and supervise bartenders/ mixologist.
• Conduct regular product knowledge, mixology, customer service, and responsible alcohol service training.
• Perform performance reviews, provide coaching, and implement recognition programs to drive engagement.
• Foster a positive, inclusive, and professional working culture aligned with hotel values.
• Ensure all guests receive prompt, courteous, and personalized beverage service.
• Handle guest inquiries, feedback, and complaints with discretion and professionalism.
• Build rapport with regular guests and VIPs to encourage loyalty and repeat visits.
• Organize and host beverage-related events such as tastings and promotions
• Design, update, and cost beverage menus in collaboration with the F&B Leader and Executive Chef.
• Stay current with international drink trends, craft cocktails, spirits, wines, and non-alcoholic offerings.
• Implement seasonal promotions and signature cocktails to drive revenue.
• Monitor stock levels, place orders, and manage supplier relationships for liquor, beverages, and bar supplies.
• Conduct regular inventory checks, stock takes, and reconcile variances.
• Implement cost control measures, minimize wastage, and achieve target gross profit margins.
• Ensure full compliance with local licensing laws, health and safety regulations, and hotel policies.
• Maintain accurate records for billing, cash handling, and POS transactions.
• Assist in preparing and managing the bar’s operating budget.
• Analyze sales reports, guest feedback, and cost data to identify opportunities for improvement.
• Prepare weekly/monthly reports for F&B leadership on performance, incidents, and team updates.
• Ensure all staff attendance, training records, and compliance documentation are up to date.

BREAD DE DULCE PTE. LTD.

With over 40,000 restaurants, the Subway® brand is the largest sandwich chain in the world. Due to continued growth across the region our Franchise Owners are looking to recruit motivated and driven team members to join the Subway® brand. Subway® Sandwich Artist™s are the face of our Franchise Owners’ restaurants. As well as preparing and serving delicious Subway® sandwiches you will meet and greet guests and deliver exceptional guest service.

Job Description

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Assistant Manager/F&B Executive assist the Manager to leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 10 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

In this role you will support the Outlet Operations Manager in delivering quality assurance and customer satisfaction. You will be the expert in aligning company objectives by developing operational procedures and training outlet staff for optimising business and financial performance. This involves cross functional collaboration to plan, coordinate and manage outlet activities to achieve business synergy.

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations
• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth
• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards
• Ensure that outlets’ premise is in good working condition
• Update training handbook and standard operating procedures for outlet operations
• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning
• Conduct preliminary performance appraisal and exit interviews
• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary
• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

Requirements

• Good communication and interpersonal skills
• Good team player
• Able to work within deadlines and well-organised
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly

AEMEO Group

Job Description

An assistant restaurant manager's job scope encompasses supporting the restaurant manager in daily operations, overseeing staff, ensuring quality and service standards, and contributing to the restaurant's overall success. This includes tasks like inventory management, staff supervision, customer service, and financial record-keeping. They also play a crucial role in maintaining a positive guest experience and fostering a productive work environment.