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

Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

MYANMARSWORLD PTE. LTD.

Job Description

The Food Outlet Manager (Food & Beverage) is responsible for overseeing the day-to-day operations with a focus on Food & Beverage operations.

Key Responsibilities

• Supervise outlet operations to maintain the standards.

• Ensure compliance with regulations, safety protocols and hygiene standards.

• Assist with staff scheduling, inventory checks, and operational planning as required.
  

Qualifications

• Experience in Food & Beverage operations preferably in a supervisory or managerial role.

• Strong leadership, communication and problem-solving skills.

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

Additional Information

6-day work week

Eligible for overtime allowances

Group medical and insurance coverage

EP/Special Pass eligible to apply

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

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

· Consistently adheres to timeline of deliverables.

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

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

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

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

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

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

Management and Leadership of Outlet

· Is a mentor and role model.

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

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

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

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

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

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

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

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

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

· Performs colleague appraisals and executes disciplinary actions if required.

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

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

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

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

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

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

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

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

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

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

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

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Food & Beverage Service

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

· Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.

· Supports review simulation processes and update evaluation criteria for a smooth operation. Interacts with guests and colleagues in a friendly and courteous manner.

· Has extensive knowledge of our food & beverage menus. Takes orders and can confidently offer different menu options and advice.

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

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

· Ability to anticipate a guest’s needs. Verifies guest satisfaction with each table during service. Serves food and drinks in a timely and efficient manner.

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

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

· Delivers all checks and reports to the appropriate place according to established standards. Adjusts service to suit guests’ requests and personalises any interaction with them.

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

- Any other duties/tasks as requested by management.

Overseeing Daily Operations and Achieving Targets

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

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

· Adheres to outlets recipes in Material Control.

· Ensures that a maintenance equipment checklist is conducted on weekly basis.

· Liaising with the Engineering and Housekeeping team as necessary. Ensures the outlet and related areas are kept to HACCP and hygiene standards.

· Always ensures cleanliness and appearance of the outlet and related areas.

Provide a Leading and Consistent Guest Experience

· Promotes sales through direct guest contact.

· Constantly obtains guest feedback during operation to ensure satisfaction.

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

· Handles guest complaints and comments competently and swiftly.

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

Management and Leadership of Outlet

· Displays cultural affinity and shows empathy to all team members. Observes a colleague’s individual performance, grooming and punctuality.

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

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

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Able to confidently answer all questions and feedback regarding hotels and respective Food and Beverage outlet.

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

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

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Responsible to arrange training for all colleagues in line with established training requirements.

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

· Assists and guides the departmental orientation of new colleagues.

· Adheres to fire and safety, emergency procedures.

· Follows NEA hygiene rules and regulations are met and achieve.

Lightverse

Job Description

Assistant Restaurant Manager

Salary: Up to $3500 (subjected to work experience)

Responsibilities

• Oversee and manage daily restaurant operations to ensure smooth and efficient service
• Coordinate and supervise all aspects of service to ensure a positive dining experience for all guests
• Monitor food and beverage quality to ensure compliance with established standards
• Manage inventory levels, procurement of supplies, and oversee budgetary and financial controls
• Address and resolve customer feedback and complaints promptly and professionally
• Lead, train, coach, and motivate team members
• Ensure high standards of customer service across the outlet
• Perform any other ad-hoc duties as assigned by the Company

Requirements

• Proven experience in a similar supervisory or managerial role within a high-volume or upscale restaurant environment
• Strong leadership skills with in-depth knowledge of restaurant operations, service standards, and problem-solving
• Excellent communication and customer service skills
• Ability to manage conflicts and resolve issues effectively
• Willingness to work on weekends and public holidays
• Ability to perform well in a fast-paced work environment
• Computer literate, well-organised, and self-motivated

Working hours:
5.5 work week, 44 hours

For interested candidates, please kindly forward your CV to 9630 3439 on WhatsApp or email to gwen@lightverse.com.sg.

EA License No. : 22C0937
EA Personnel No. : R23118390 (Gwen Lim)

A. SUNSET OPERATIONS PTE. LTD.

Job Description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 100 Properties and venues and with presence in 26 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

Located atop of Capital Tower, SUSHISAMBA Singapore brings its unique blend of Japanese, Brazilian, and Peruvian culture, and cuisine to Singapore. The venue features a stunningly designed bar, breathtaking panoramic 360-degree views overlooking the cityscape and sea views. including Samba Room - High Energy Lounge.

We are looking for a Restaurant Manager, give support for leading and managing the service operations teams in all aspects and ensure service standards are followed and ensure the delivery of the brand experience to guests.

Day to day responsibilities:

1. Manage the performance of the Restaurant focusing on delivering the highest quality and brand service standards to constantly meet and exceed customer expectations.

2. Monitor that all guest supplies and amenities are offered and refilled to the required standards maintaining the customer satisfaction.

3. Ensure that the food produced and served is at best quality and in compliance with the budget and the targeted profit margin.

4. Handle and addresses guest's complaints and requests taking action to facilitate and promote the delivery of high quality of customer service and experience.

5. Conduct regular meetings with the FOH team to keep colleagues informed of policies and procedure, special events, further improvement plans and guest comments to ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.

6. Ensure that staff members are wearing the proper clean uniforms at all time to assure their adherence to the brand dress code and following the hygiene standards.

7. Organize and supervise the day-to-day operations of the Restaurant to ensure that all work is carried out in an efficient manner that is consistent with operating policies and procedures and delivers service excellence.

8. Provide on-the-job training and constructive feedback to subordinates to support their overall development.

9. Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Sushisamba provides excellent hospitality services to its guests.

10. Implement approved departmental policies, processes and procedures and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.

11. Performs other duties pertinent to this job as assigned.

Requirements

• Diploma/Bachelors in Hospitality from a reputable university

• Minimum 4 years of experience in a similar position in the field of hospitality, in a fine dining restaurant

• At least 2 - 3 years Experience in management capacity

• Excellent communication skills

• Excellent interpersonal, customer service skills and computer skills

• Highly cooperative team spirit and problem-solving skills

• Professionalism and detail oriented

• Proficient in MS Office, SevenRooms, LightSpeed
  

Lighthouse Recruitment Pte. Ltd.

Lighthouse Recruitment, a Singapore Recruitment Agency. Providing Permanent Placement, Executive Search and Mass Recruitment. Our expertise industry are in both Facilities Management and Food Services.

Job Description

 Info:

• Japanese restaurant

• Non Halal

• Candidate with Related Experience but non Japanese restaurant background are welcome to apply

**********************************************************************************************

• Shortlisted Candidate, Must be Comfortable to Travel to Japan for 1~2months Training

• Must be Comfortable to be Bond by Company : 1 year

• Air ticket and Accommodation : It will be under Company, while eating under own expenses

• Still have Salary while in Japan training

**********************************************************************************************

Working Location : Vivo City

Work Days : 5 days (Including TWO Weekends)

Working Time : 9:30am/10am ~ 10pm/10:30pm (Including 2 hours break - Split Shift)
E.g 9.30am~3.30pm / 2 hours break / 5.30pm~10pm

Salary : Up to $5,441 monthly gross (OT excluded)
$4,141~$5,441 monthly gross (up to $3,800~$5,000 Basic + $25 Fixed Flexi allowance + $316~$416 Fixed AWS Allowance).
*Depend on experience

**********************************************************************************************

Responsibilities:

●      Direct and manage the restaurant according to company SOPs and regulatory requirements

●      Mentor and supervise service staff on food handling, service conduct, and compliance to standards

●      Advise on operational needs and service consistency

●      Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability

●      Monitor sales and provide monthly sales reports with recommendations for business reviews with management

●      Handle customers’ complaints and operational issues

Requirements:

• At least 4~5 years of related Supervisory experience in F&B industry

• Candidate with background in Japanese restaurant (will be added advantage)

• Minimum Diploma / Bachelor’s Degree in Marketing or related field

• Candidate MUST BE able to Communicate Mandarin (to communicate/ liaise Mandarin's speaking colleagues)

• Basic computer literacy, including MS Word and Excel

 
Staff Benefits (Full-Time Staff):
- CPF Contribution
- Bonus Payout
- Annual Increment
- Medical Benefit
- Annual Leave
- Family Leave (4 days)
- Staff Discounts

Interested candidate may wish to Call : 8829 8029

Lighthouse Recruitment Pte Ltd (19C9852)

Koh Junhao (Royston) | Reg No: R1987463

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Personally and frequently verify that the guests receiving the best possible restaurant service (breakfast, lunch, executive lounge, dinner, Bar, Events).
• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
• Ensure Marriott L&D and Lobster Inc training is completed constantly (learning never stops).
• Communicate politely and effectively with the culinary team.
• Entertaining guests in a consistent, professional and positive attitude.
• Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
• Monitor the quality and quantity of all food and beverage items served.
• Inventory management and reporting routinely.
• Any other duties/tasks as requested by management.

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

TANDOOR AND KEBAB NATION PTE. LTD.

Job Description

• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurant’s needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurant’s expectations
• Interact with diners and build positive rapport with different types of people
• Manage and keep up smooth restaurant operations
• Supervise both kitchen staff and waitstaff, providing necessary feedback
• Write daily budget reports on both revenue and costs
• Communicate with diners and mitigate potential conflicts
• Organize and take stock of restaurant supplies
• Maintain weekly and monthly payroll for staff
• Proven work experience in a restaurant setting
• Demonstrated customer service skills
• Understanding of financial management
• Strong knowledge of restaurant management software
• Ability to memorize and explain the restaurant’s menu
• Willingness to work flexible hours

ELONA PTE. LTD.

Job Description

Key Responsibilities:

• Operations Management: Supervise all areas of the restaurant, making critical decisions to uphold service standards and enhance guest experiences. 

• Financial Oversight: Adhere to company standards to increase sales and minimize costs, including food, beverage, supply, utility, and labor expenses. Ensure accurate and timely completion of financial and payroll-related administrative duties. 

• Staff Management: Recruit, train, and supervise staff; create staffing schedules; and foster a positive work environment to reduce turnover and enhance team performance. 

• Customer Service: Ensure consistent high-quality food preparation and service, maintain a professional restaurant image, and handle customer inquiries and complaints effectively to achieve 100% guest satisfaction. 

• Compliance and Safety: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and legal regulations. 

• Inventory and Supplies: Oversee stock levels, order supplies, and manage inventory to ensure the availability of necessary items without overstocking. 

Skills and Qualifications:

• Proven experience in restaurant management or a related hospitality role. 

• Strong leadership, motivational, and people skills. 

• Proficiency in financial management and understanding of business operations.

• Excellent customer service skills and the ability to handle stressful situations.

• Knowledge of food safety regulations and best practices.

EA RECRUITMENT PTE LTD

EA Recruitment Pte Ltd was founded in 2021, with a focused mission, providing our utmost support to individuals and organisations, to achieve their full potential. With a combined experience of more than 10 years, we thrive on providing our clients/candidates with the best and most sincere services. We believe not only in the business aspect of things, but able to help individuals & organisations on a personal level.

Job Description

• Salary UP$3100 + Incentive

• Variable Bonus + Meal Provided

• Working days: 5.5 Days

• Working Location: Tanjong Pagar

• Excellent Welfare & Benefits

Job Scope

• Assist Restaurant Manager in daily operations and take charge in their absence.

• Greet guests, assign seating, and ensure excellent customer service.

• Address food-related complaints promptly with the Chef.

• Conduct team briefings before each service period.

• Build and maintain loyal customer relationships and database.

• Ensure cleanliness, upkeep of equipment, and proper restaurant setup.

• Monitor inventory levels and participate in monthly stocktakes.

• Assist in developing and implementing staff training programs.

• Prepare daily reports and update Restaurant Manager on operations.

• Perform other ad-hoc duties as assigned.
  

Requirement

• GCE O Level and above

• 1 – 3 years related experience in F&B Managerial positions
  

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background
  

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

NAE:UM

Job Description

NAEUM Restaurant Group operates three concepts: i) NAE:UM, a 1 MICHELIN-starred restaurant serving contemporary Korean cuisine, ii) HIDEAWAY by NAE:UM, our private dining space, iii) GU:UM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for a Restaurant Manager to manage our anchor restaurant NAE:UM.

Requirements:

- MUST HAVE: prior work experience, at least 1 year, in a MICHELIN-starred or MICHELIN-keyed establishment
- Strong managerial, leadership, and organizational skills within proven experience of managing a team previously
- Training experience to uphold service quality and standards amongst junior Front of House members
- Experience in managing restaurant inventories (beverage, glassware, etc)
- Familiarity with Point-of-Sale and payment systems
- Languages: strong command of spoken and written English.
- Experience in writing reports, preparing presentations for management, communicating professionally via e-mails
- MS Office Suite (Word, Powerpoint, Excel) familiarity a must
- previous Manager / Assistant Manager role in a reputable hotel or other fine-dining establishments, at least 2 years
- At least 5 years of total Front of House experience in F&B
- Wine knowledge a plus, WSET 2 or higher

If you are interested to join our growing family, please upload your CV or email to info@naeum.sg with a Cover Letter.

NAE:UM

Job Description

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Korean cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for a Restaurant General Manager to manage our concepts.

Requirements:

- Prior work experience in at least one MICHELIN-starred or MICHELIN-keyed establishment
- Strong managerial, leadership, and organizational skills within proven experience of managing a team previously
- Training experience to uphold service quality and standards amongst junior Front of House members
- Experience in managing restaurant inventories (beverage, glassware, etc)
- Familiarity with Point-of-Sale and payment systems
- Languages: strong command of spoken and written English.
- Experience in writing reports, preparing presentations for management, communicating professionally via e-mails
- MS Office Suite (Word, Powerpoint, Excel) familiarity a must
- Have held previous Restaurant Manager role in a reputable hotel or other fine-dining establishments, for at least 2 years
- At least 7 years of total Front of House experience in F&B
- Wine knowledge a plus, WSET 2 or higher

If you are interested to join our growing family, please upload your CV or email to info@naeum.sg with a Cover Letter.

SHAM HEI CONSULTANT VENTURE PTE. LTD.

Job Description

Only candidates with past F & B experience is considered. Candidate will be responsible for performing the following tasks to the highest standards:-

- handle leasing issues with foodcourts/shopping centre,negotiate rents and terms for business expansion

- Approve operational budgets

- Optimize the operating profit by permanent control of every account of the statement

-Monitors restaurant operations sales performance against budget

- Responsible for the development and implementation of F&B’s annual business plan and medium-long term strategies

- Manage, train, and develop team members and work within all budgeted guidelines

- Establish business continuity and crisis management plans across the operations

- Ensure that operational standards are met in regards to sanitation requirements, food safety regulations, operation licenses and loss prevention

- Formulate strategies for continuous improvement

- Drive and development of new recipes

- Drive and business development, evaluation of new business opportunities

- handle outlets urgent operational issues

- handle new outlets opening and administrative tasks

- restructure and manage the outlet operations with proper planning of manpower, maximizing sales and profitability of the outlet

- preparing of business reports and other ad-hoc duties

- manage the outlets with proper planning of manpower

- Uphold safety, hygiene and cleanliness as required by NEA& SFA regulations

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

• Manage day-to-day operations of the restaurant, including opening and closing procedures

• Supervise and train service crew, providing guidance and support to maintain excellent service standards.

• Monitor team performance, conduct regular evaluations, and implement training programs to improve efficiency and customer satisfaction.

• Oversee food preparation and presentation, ensuring compliance with recipes and quality standards.

• Maintain inventory levels, place orders, and coordinate with suppliers to ensure timely deliveries.

Job Requirement:

• Minimum of 1-2 years of experience in the F&B industry. No Experience will under Trainee Manager Position

• Proven track record of achieving sales targets and maintaining high standards of customer service.

• Strong leadership skills, with the ability to motivate and inspire a team.

• Excellent communication and interpersonal skills to foster a positive work environment.

• Proficient in inventory management, cost control, and financial analysis.

• Knowledge of food safety and health regulations.

• Flexibility to work in a fast-paced environment, including weekends.

Thong Yie Sze (EA Personnel Registration No: R1112981)

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

SHIVAM RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements:

• Responsible for overall operations management and team of staffs.
  

  Handling all sta­ffing responsibilities, including hiring, training, scheduling, and terminating.
  Responsible for purchasing all supplies and overseeing the use of food and beverages within required quantity, date and minimize the waste.
  Manage staffing in terms of food preparation, customer service, cleaning and delivery of food to customers.
  Should have outstanding administrative and leadership skills
  To Deliver superior food and beverage service and maximizing customer satisfaction.
  Promoting cooperative effort, a team spirit, and good morale among employees.
  Delivering excellent customer service including personally greeting and seating guests.
  Resolving complaints and feedbacks from customers in a polite and friendly manner.
  Performing daily inspections and periodic audits to check safety of equipments and to ensure that food is cooked properly and addressing engineering problems involving the cost, installation, and maintenance of such equipment.
  Control operational costs and identify measures to cut waste.
  Providing regular, accurate, computerized reports of operations to management

Orchard Hotel Singapore

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

Job Description

Orchard Hotel Singapore, a member of Millennium & Copthorne International - a global hotel group with properties in major gateway cities and operating more than 160 hotels worldwide, is looking for passionate and service-oriented individuals for the following position:

Assistant Restaurant Manager (Chinese Restaurant)

Reporting to the Restaurant Manager, the incumbent shall be responsible to:  -

• Assist the Restaurant Operations Manager in the administration and efficient running of the daily operations of the restaurant. 

• Assist in monitoring and driving up the business performance of the restaurant.

• Maximize revenue and minimize costs in accordance to the budget.

• Ensure maximum guest’s satisfaction pertaining to food and services. 

• Supervise and monitor the daily job performance of the team members.

• Demonstrate a deep understanding of wine and food pairing, and assist in curating a comprehensive wine list that complements the restaurant's cuisine.

• Provide guidance to staff on wine selection and service, ensuring that guests receive knowledgeable and personalized recommendations.

• Collaborate with the kitchen team to develop wine-pairing suggestions for menu items.

• Ensure standards of service and operating procedures are in compliance with the Hotel’s policies and procedures.

Requirements:-

• At least 2 years relevant experience in a similar capacity.

• Competent in English and Mandarin both spoken and written.

• Demonstrate knowledge of wine varieties, tasting techniques, and food pairing principles.

• Must be fluent in Cantonese as the successful candidate will be required to liaise with Cantonese speaking guests.

• Other Asian dialects or languages will be viewed favorably.

• Customer-focused, excellent team player and possess good problem-solving skills.

• Strong leadership quality with excellent communication and interpersonal skills.

Select Group Pte Ltd

Select Group has been the leading food service provider to people from all walks of life in Singapore for more than 30 years.

Job Description

Responsible for implementing business plans relating to staff control, handles people issues, performs store-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance, and back office support. He/she is responsible for the recruitment, training and motivating staff, and assisting the outlet manager in day-to-day activities of an outlet.

Responsibilities:

Business Operations

•     Assist Outlet Manager in the overall management of the outlet

•     Coordinate daily roster and supervise attendance

•     Supervise and coordinate, pre-meal meeting conducted with staff daily

•     Project and order daily required supplies

•     Provide co-ordination and services for both kitchen and service.

•     Provide suggestions or develop new SOP to improve on operation.

People Management

•     In-charge of recruitment, selection and training of new hires

•     Monitor and manage the staff performance including punctuality, customer service and food quality

•     In-charge of overall supervision of the outlet/restaurant

•     Facilitate innovation and lead staff to implement change

Customer Service

•     Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience

•     Ensure and maintain service quality and professional etiquette

•     Customer feedback management

Adhering to Quality and Standards

•     Examine food and beverage preparation

•     Ensure quality control for food and service

Requirements:

•     At least 2 years of relevant experience in F&B restaurants

•     Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent

•     Willing to be involved in hands on operations

M Hotel Singapore

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

Job Description

The Assistant Director of Food & Beverage supports the overall leadership, operational management, and financial performance of the Food & Beverage division in assuring attentive, friendly, courteous and efficient service in all F&B Outlets while maintaining adherence to budgeted payroll and overhead cost. This role also requires a proactive and hands-on leader capable of managing the F&B department independently when required, while ensuring service excellence, profitability, and brand consistency.

In addition, this position will play a key role in restaurant renovation, reconceptualisation, and repositioning initiatives as well as CAPEX administration and project facilitation, ensuring projects are delivered on time, within budget, and aligned with the hotel’s strategic objectives.

Responsibilities:

·       Oversee the duties carried out on day-to-day basis; provide the inventory required.

·       Provides strategic and operational leadership, guidance, direction, and tactical expertise to all facets of the food & beverage division (i.e., restaurants, banquets, in room dining, administration etc.).

·       Assist in providing oversight of the outlets/banquet food display, merchandising and operations of the outlets and banquet departments as required.

·       Responsible for continually working towards improving F&B outlets and Banquet sales revenues to exceed budget in partnership with the Director of Food & Beverage and F&B associates.

·       Demonstrate the ability to lead the F&B department independently, ensuring smooth operations and effective decision-making in the absence of the Director of F&B.

·       Coordinate closely with other hotel departments to maintain seamless guest experiences and operational efficiency.

·       Ensure high standards of food quality, service delivery, hygiene, and guest satisfaction across all outlets.

·       Coach, mentor and develop F&B outlet managers and supervisors to build a strong and capable team.

·       Responsible for ongoing operations, consistent delivery of service standards and practices, preparing all financial reports from annual budgets to monthly forecasting, meeting all goals and objectives set annually.

·       Assist in the promotion of hotel facilities and services in order to generate revenue.

·       Support and participate in restaurant renovation and refurbishment projects, from planning through execution.

·       Assist in reconceptualisation and repositioning initiatives to enhance outlet appeal, relevance, and profitability.

·       Assist with CAPEX planning, administration, and tracking for F&B-related projects.

·       Facilitate and coordinate F&B projects, including renovations, new equipment installations, and outlet upgrades.

·       Be present and move throughout all areas of the Hotel to visually monitor and ensure that food & beverage quality and service standards are met. Take corrective action as needed.

·       Maintain a professional working relationship and promote open lines of communication with managers, associates and other departments.

·       Develop and support the development of all associates. Participate in all associate recognition programs and take an active role in serving our community.

·       Responsible for the selection, training and development of key leadership personnel within the departments.

·       Knowledgeable and aware of local competition and industry trends.

·       Promote a service-driven culture focused on guest satisfaction and consistency.

·       Proactively address guest feedback, complaints, and service recovery.

·       Ensure all F&B outlets align with the hotel’s brand identity and positioning.

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

1-Garage is seeking a proactive and customer-focused Assistant Restaurant Manager to support the overall operations of its dining outlets. You will assist the Restaurant Manager in ensuring smooth daily operations, high service standards, and an exceptional guest experience while supporting business objectives.

Job Responsibilities:

• Support the Restaurant Manager in overseeing daily restaurant operations, including front-of-house and back-of-house coordination.

• Ensure excellent guest service and promptly address customer inquiries or complaints.

• Assist in supervising, training, and motivating restaurant staff to maintain high performance and service standards.

• Monitor operational processes, including reservations, seating arrangements, and workflow efficiency.

• Support inventory management, stock control, and cost efficiency initiatives.

• Ensure compliance with health, safety, and company SOPs at all times.

• Assist in achieving outlet targets and contributing to the overall success of the restaurant.

Job Requirements:

• Previous experience in restaurant management, hospitality, or F&B supervision.

• Strong leadership, communication, and interpersonal skills.

• Customer-focused, proactive, and solution-oriented.

• Ability to work in a fast-paced environment and manage multiple priorities.

• Knowledge of restaurant operations, inventory management, and health & safety standards.

• Team player with a professional and approachable demeanor.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: River Valley, Singapore

Working Hours: 5-day work week (Off every Mondays and Tuesdays)

Monthly Salary: Up to S$7K (Negotiable)

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and excellent guest experience.

• Lead, train, and motivate service staff to uphold fine dining standards.

• Manage staff scheduling, recruitment, and performance.

• Monitor inventory, purchasing, and cost control to achieve profitability targets.

• Ensure compliance with hygiene, safety, and service standards.

• Handle guest relations, including VIP guests, and resolve service issues promptly.

• Work closely with the culinary team and management to achieve business goals.

• Drive sales through upselling, promotions, and customer engagement.

Job Requirements:

• Minimum 5 years of experience in restaurant management in fine dining.

• Strong leadership and people management skills.

• Excellent communication and interpersonal skills.

• Good knowledge of restaurant operations, inventory, and cost control.

• Passion for hospitality and delivering exceptional guest experiences.

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. RWS has been named "Best Integrated Resort" since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific's travel industry.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities

• Lead and motivate a team of Food & Beverage ("F&B") staff to contribute effectively to achieve the outlet's plans and goals
• Ensure memorable and exceptional experiences for all guests and customers through creative, innovative ideas and concepts with a strong guest recognition system/program
• Monitor and collaborate with the culinary team to achieve financial and budgetary goals and targets i.e. revenue, F&B cost, manpower cost, expenses, etc.
• Responsible for overseeing all operations in the outlet
• Lead and manage the team at optimal manning levels and ensure compliance with food hygiene standards and operating procedures. Ensure the entire restaurant is kept clean
• Plan and implement initiatives on food cost control and new menu to improve sales revenue
• Provide coaching and guidance to the F&B team and fulfill all training needs for their future development

Requirements

• Preferably a Diploma in Food & Beverage/Hospitality Management
• Minimum 1 of year experience at a managerial level, preferably in a 5-star hotel restaurant
• Knowledge of various drink recipes and beverage service standards
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

SHAW ORGANIZATION

The Shaw Organisation was founded in 1924.

Job Description

Lounge Manager

For cinema lounge at nex premiere theatre (Serangoon Central)

Roles And Responsibilities:

• Managing overall daily operations of the Cinema Lounge.
• Staff training and development.
• Ensure statutory compliance of all rules and regulations
• Ensure excellent customer service standards.

Requirements:

• At least 3 years of relevant experience in similar capacity.
• Able to work on rotating shifts (on a 5-days week basis), weekends and public holidays.
• Able to speak good English
• Experience in bartending would be an advantage
• Service-oriented, responsible, and with a positive work attitude.

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.

• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition

• He or She must must be able to:

• Sales oriented and ability to lead team to achieve sales targets

• Display initiative, leadership qualities and ability to motivate oneself and team

• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction

• Coordinate all Reservations to ensure optimum capacity

• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation

• Friendly and outgoing personality

• Team player
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Suzette International

Henri Charpentier started oout in 1969 as a small café that served delicious desserrt in Ashiya City, Hyogo Prefecture, Japan and started its first overseas operation in Singapore since October 2014.

Job Description

Company Overview

Henri Charpentier, famous popular Japanese patisserie chain, located at Great World City, Orchard Central, VivoCity and Ngee Ann City, 100AM, PLQ and Waterway Point. Expanding in Singapore.

Job Summary

Henri Charpentier seeks an Outlet Manager to lead daily operations, drive business growth, and enhance guest experiences across multiple locations in Singapore.

Responsibilities

• Lead day-to-day operations to optimize asset ROI and improve sales performance across outlets
• Analyze operational challenges and implement solutions to enhance efficiency and customer satisfaction
• Implement and monitor controls on food, beverage, labor, and operating expenses to maintain cost efficiency
• Monitor business performance metrics and propose actionable improvements to meet financial and service goals
• Drive public relations initiatives to enhance and preserve the company’s brand reputation
• Train and coach team members to deliver exceptional guest experiences aligned with brand standards

Preferred competencies and qualifications

• Experience in food & beverage or retail operations, preferably within the luxury goods industry
• Strong communication and interpersonal skills to effectively engage with customers and team members
• Demonstrated initiative, efficiency, and assertiveness in a hands-on, customer-focused role
• Passion for Japanese sweets culture and commitment to expanding the sweets industry in Singapore
• Positive attitude and high motivation to contribute to business growth and innovation

Other Information

• 6 off days per month with 12 days annual leave
• Annual Wage Supplement (AWS) paid in January
• Medical and dental benefits provided
• 44-hour work week
• On-the-job training (OJT) provided at Orchard Central outlet
• Website: http://www.henri-charpentier.com/eng/
• Outlets located at Great World City, Orchard Central, VivoCity, Ngee Ann City, 100AM, PLQ, and Waterway Point

Marriott International

Job Description

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Junior

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Junior

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Kingdom Pot Pte. Ltd.

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Kingdom Delicacies Pte Ltd

Job Description

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

MUM CN PTE. LTD.

Job Description

Job Description

We are an established F&B business in Singapore seeking a reliable and hands-on F&B Manager to manage daily outlet operations.
The role requires practical experience in noodle and soup preparation, as well as the ability to supervise staff and ensure smooth operational management.

Key Responsibilities

• Prepare and manage noodle soup and broth, ensuring consistency, taste, and quality

• Oversee daily kitchen operations including noodle cooking and soup preparation

• Supervise and support kitchen and service staff in their daily duties

• Plan staff schedules and ensure tasks are carried out properly

• Maintain food hygiene, safety, and operational standards

• Handle daily operational matters and customer feedback

• Support management in improving workflow and operational efficiency

Job Requirements

• Minimum 3 years of relevant F&B experience, including hands-on experience in noodle and soup preparation

• Experience in supervising staff or managing daily operations

• Strong sense of responsibility and leadership

• Able to work independently and as part of a team

• Willing to work shifts, weekends, and public holidays

• Meets the relevant employment criteria

Only shortlisted candidates will be contacted.

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Restaurant Manager, the Head Barista is responsible for serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Lead coffee operations and ensure consistent beverage quality.
• Develop recipes that are standardized, repeatable, and service-proof.
• Recommend, take orders, prepare, and serve food and beverages to customers.
• Train and mentor team members on brewing techniques and customer service.
• Innovate and introduce seasonal or signature coffee creations.
• Curate a comprehensive coffee, tea, and beverage program.
• Able to grind, blend, brew, highlight differences between items, and answer customer queries about the menu politely and efficiently.
• Connect with customers to build a loyal customer base.
• Monitor inventory and ensure efficient waste management.
• Perform cashiering duties and manage outlet opening and closing procedures.
• Perform routine cleaning and maintain a clean, organized environment in accordance with health and safety regulations.
• Adhere to food and beverage safety and hygiene policies and procedures.
• Deliver flawless service to the highest standards, as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Attend the daily Food & Beverage Meeting in the absence of the Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English.
• Minimum 2 year of experience in a specialty coffee shop or hospitality environment with a focus on coffee and beverage execution, with leadership exposure.
• Knowledge of Health and Safety rules and procedures.
• Creative thinker with an eye for flavour balance and drink innovation.
• Passionate about specialty coffee, beverage culture, and hospitality excellence.
• Strong technical knowledge of espresso machines, grinders, brewing methods (V60, French press, Aeropress, batch brew), milk chemistry, and sensory evaluation.
• Hands-on experience with cold brew systems, pre-batching techniques, matcha preparation, and beverage R&D.
• Solid understanding of beverage scaling, shelf life, HACCP practices, and batch consistency control.
• Skilled in calibrating grinders and adjusting brew ratios, TDS, and extraction times.
• Proven ability to multi-task and manage high-volume beverage production with accuracy and speed.
• Excellent communication and customer service skills, with a collaborative, team-first mindset.
• Barista certifications (SCA Barista Skills, Latte Art, Brewing Foundation/Intermediate) are an advantage.
• Experience in Barista competitions is an added advantage.

Private Advertiser

Job Description

• Manage daily food processing, kitchen production, and catering operations
• Ensure food safety, hygiene, and regulatory compliance (SFA, NEA, HACCP)
• Plan production schedules to meet orders and catering demands
• Control food cost, labour cost, and reduce wastage
• Monitor inventory, FIFO/FEFO, and raw material availability
• Lead, train, and supervise kitchen and catering staff
• Coordinate catering events, food preparation, and delivery
• Handle food quality issues and customer complaints
• Maintain production, hygiene, and traceability records
• Drive continuous improvement in efficiency, quality, and cost control

Job Requirements:
• Diploma or Degree in Food Science, Culinary, Hospitality, or related field
• At least 3 years of experience in food processing, central kitchen, or catering operations
• Minimum 2 years in a supervisory or managerial role
• Strong knowledge of SFA, NEA, HACCP, and food safety regulations
• Experience in production planning, food costing, and wastage control
• Familiar with inventory management, FIFO / FEFO, and procurement coordination
• Proven ability to lead, train, and manage kitchen and production staff
• Able to handle high-volume operations and catering deadlines
• Good communication and problem-solving skills

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

AZD PRIVATE LIMITED

Job Description

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

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

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

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

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

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

• Possess WSQ Food & Hygiene Certificate

Oak & Ember Pte Ltd

Job Description

SUMMARY:

We’re looking for a motivated Assistant Restaurant Manager to join our growing team. In this role, you’ll play a vital part in ensuring smooth daily operations, delivering excellent guest experiences, and leading a team that shares your passion for great service. This position is ideal for someone with strong leadership, communication, and organizational skills who thrives in a fast-paced, people-focused environment.

KEY RESPONSIBILITIES:

Operations & Service Management

-      Address guest complaints and feedback promptly during service

-      Handle general enquiries and in-house delivery orders efficiently

-      Assist in event planning, coordination, and set-up when required

-      Ensure restaurant cleanliness, hygiene, and safety standards are consistently met

-      Plan and prepare each shift to deliver excellent guest service and operational efficiency

-      Act as the PIC in the absence of Restaurant Manager to ensure seamless operations flow

-      Operate and cover all Front-of-House stations, including hands-on service when required

-      Oversee opening & closing procedures, including any ad-hoc tasks assigned by management

Team Leadership & Training

-     Supervise on-duty staff to maintain service excellence and compliance with SOPs

-     Foster a positive and productive work environment to uphold service standards

-     Train, coach, and support new team members according to their learning pace to ensure they meet service and quality standards

-     Review sales and team performance, implementing continuous improvement plans to drive sales growth and enhance service quality

Inventory & Financial Management

-     Manage ordering processes and maintain sufficient stock levels for restaurant operations

-     Report operational matters, including maintenance and equipment issues to management

-     Oversee supplier invoice filing and ensure accurate cash handling at every end-of-day reconciliation

Compliance & Administration

-     Uphold brand standards to deliver a consistent, high-quality guest experience

-     Ensure full adherence to company policies, SOPs, and all regulatory requirements

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

-     At least 2–4 years of supervisory experience in F&B, preferably in a restaurant setting

-     Ability to adapt in a fast-paced environment, balancing service with operational needs

-     Strong leadership and people management skills with a hands-on attitude

-     Able to multitask and perform under pressure in a fast-paced, high-volume environment

- Able to work flexible shifts, including weekends and public holidays

Oak & Ember Pte Ltd

Job Description

SUMMARY:

The Restaurant Manager is responsible for leading daily operations ensuring exceptional guest experiences, refined service standards, and seamless execution. The ideal candidate is service-driven, detail-oriented, and capable of cultivating a sophisticated dining atmosphere while driving team performance and profitability.

KEY RESPONSIBILITIES:

Service & Operations

-           Ensure compliance with health, safety, and licensing regulation

-           Engage with guests, handle feedback gracefully, and resolve service issues promptly

-           Deliver consistently exceptional fine dining and bar experiences aligned with brand standards

-           Oversee daily restaurant operations and coordinate closely with all department to ensure smooth service execution

-            Create and maintain SOPs, recipes, costing sheets, and visual training guides to ensure quality control and consistency

Team Leadership

-     Manage staff scheduling, performance reviews, KPIs, and on-the-job training

-     Conduct regular training on service etiquette, wine knowledge, cocktail presentation, and guest engagement

-     Recruit, train, and lead by example during service periods to foster a professional, motivated, and guest-focused service culture

Beverage & Bar Management

-     Monitor beverage inventory, wastage and cost control

-     Ensure proper handling, storage, and service of wines and premium beverages

-     Oversee bar daily operations and work with wine lists, cocktail menus, and upselling strategies

-     Source and manage suppliers, including price negotiation, invoice tracking, and ensuring consistent availability of products and equipment

-     Develop, manage, and continuously refine the beverage programme, including seasonal offerings and monthly specials, to enhance guest experience and drive sales revenue

Marketing & Engagement

-     Drive revenue through upselling, service enhancements, and guest retention strategies

-     Support promotions & campaigns (e.g. weekday dinner traffic, family packages, special events)

-     Partner with management to develop ideas for seasonal menus, specials, and community events

Financial & Performance Management

-     Control labour costs, operating expenses, and inventory within budget targets

-     Prepare reports for management on service quality, staffing, and financial performance including sales performance, guest feedback, and operational KPIs

-     Manage payroll records, attendance, and administrative duties accurately

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

• At least 3–5 years of F&B management experience, preferably in a restaurant setting
• Ability to adapt in a fast-paced environment balancing service with operational needs
• Solid understanding of restaurant operations, inventory, and cost control
• Passion for hospitality and creating memorable dining experiences
• Strong leadership, communication and people management skills
• Willingness to work evenings, weekends, and public holidays

TAJIMAYA YAKINIKU PTE. LTD.

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 supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• 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

Harilela Hospitality Pte Ltd

Job Description

• Develop and implement training programs for all food and beverage staff to enhance service quality and product knowledge.
• Prepare detailed financial and variance reports to monitor departmental performance against budget.
• Coordinate with the culinary team to contribute to menu planning, testing, and implementation of new items.
• Manage procurement by negotiating with suppliers and overseeing the ordering of ingredients and beverages.
• Oversee the maintenance and operation of point-of-sale (POS) systems and inventory management software.
• Plan and execute promotional activities and special events to drive sales and enhance guest engagement.
• Ensure strict compliance with all health, safety, and alcoholic beverage service laws and regulations.
• Address and resolve customer complaints and feedback to ensure a high level of guest satisfaction.

AUTHENTIC NORTHERN VIETNAM PTE. LTD.

Job Description

Job Description:

The Food and Beverage (F&B) Manager oversees and manages the overall operations of the food and beverage outlet to ensure operational efficiency, service quality, compliance, and business performance. The role involves supervisory, planning, and coordination responsibilities and supports management in driving outlet standards and profitability.

Key Responsibilities:

• Plan, manage, and supervise daily F&B operations to ensure smooth service delivery

• Lead, supervise, and train service and kitchen staff, including duty rostering and performance monitoring

• Implement and enforce food safety, hygiene, and workplace safety standards in accordance with regulatory requirements

• Monitor inventory levels, procurement, and cost control to meet budget targets

• Handle customer service issues, feedback, and service recovery professionally

• Prepare operational reports on sales, manpower, and outlet performance for management review

• Support implementation of marketing initiatives, promotions, and operational improvements

• Liaise with suppliers and management on operational and staffing matters

Requirements:

• Diploma or equivalent qualification in Hospitality, Business, or related field

• Minimum 2–3 years of supervisory or managerial experience in F&B operations

• Strong leadership, planning, and operational management skills

• Good communication skills and ability to manage teams

• Willingness to work shifts, weekends, and public holidays

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the restaurant manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned

Kopitiam Investment Pte Ltd

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

Job Description

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Direct and manage the restaurant according to company SOPs and regulatory requirements
• Mentor and supervise service staff on food handling, service conduct, and compliance to standards
• Advise on operational needs and service consistency
• Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle customers’ complaints and operational issues
• Other work scope as required by business needs

Job Requirements:

• Diploma in Food & Beverage, Supply Chain Management, or a related discipline
• Minimum 3 years of supervisory experience in a Japanese restaurant setting
• Strong knowledge of Workplace Safety and Health Act (WSHA), HACCP, and MUIS regulations
• Hands-on leader with effective problem-solving skills in F&B operations and customer service
• Excellent stakeholder management and interpersonal skills
• Demonstrated success in driving sales growth and improving top-line performance
• Proven ability to build and maintain positive working relationships across teams

Inter Island Manpower Pte Ltd

Job Description

Position: Assistant Restaurant Manager

Salary range: $3,000 - $4,000

Working days: 1 off day per week

Job Responsibilities:

1) Oversee and manage daily operations to ensure efficient and effective workflow.

2) Allocate manpower strategically among the service crew to optimise operational efficiency.

3) Design and implement comprehensive training programs for all service crew members to enhance their skills and customer service capabilities.

4) Participate in the recruitment process to select highly qualified service crew members.

5) Conduct detailed performance evaluations to assess crew competencies providing constructive feedback, and setting goals for professional development.

6) Foster a positive and professional workplace atmosphere that promotes teamwork, communication, and employee morale.

7) Ensure strict adherence to cleanliness and maintaining the restaurant in compliance with all health and safety regulations to provide a safe dining experience.

8) Manage inventory with a focus on budget efficiency, reducing waste, and ensuring the availability of necessary supplies.

9) Demonstrate leadership by setting clear expectations, leading by example, and maintaining open lines of communication with the team to inspire and motivate employees towards achieving business objectives.

10) Other ad-hoc duties as requested by your Direct Supervisor.

Requirements:

1) Minimum 2-3 years F&B Managerial Experience.

2) Strong leadership and communication skills.

3) Able to manage staff, inventory, and daily operations.

Registration No: R25158347

Inter Island Manpower Pte Ltd (Co Reg: 200810144N / EA License: 08C3527)

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

MODU K PTE. LTD.

Job Description

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented