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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

MCI CONSULTING PTE. LTD.

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

Job Description

Job Highlights

• Reputable Premium Grocery Supermarket Chain

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

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

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

Job Responsibilities

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

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

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

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

Job Requirements

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

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

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

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

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

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

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

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

Shin Katsu

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

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

Preferred competencies and qualifications

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

Other Information

Benefits and Work Details

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

📌 Note: Only shortlisted candidates will be contacted.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

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

SUMMARY AND BENEFITS

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

ROLE & RESPONSIBILITIES

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

REQUIREMENTS

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

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

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

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

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

Other Information

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

LUXURY ISLANDS PTE. LTD.

Job Description

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

Key Responsibilities

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

BREAD DE DULCE PTE. LTD.

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

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

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

Preferred competencies and qualifications

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

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

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

Responsibilities

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

Requirements

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

AEMEO Group

Job Description

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

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills

• Ensure food quality and presentation are up to standard and manage service recovery

• Manage peak periods effectively with good hosting and queue management skills

• Display good supervisory skills with ability to assign and delegate duties among staffs

• Plan outlet schedule and deployment

• Manage staff discipline and performance issues

• Execute outlet administrative duties and management reporting

• Maintain restaurant hygiene and upkeep

• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)

• At least 2 years experience in F&B, preferably with managerial experience

• Possess high standard of customer service and willingness to learn

• Salary will commensurate with experience

• Staff meal provided

• Company is expanding with good growth opportunities

🌟 Welfare & Benefits

💰 Annual Salary Increment
🏆 Quarterly Sales Incentive
🎯 Performance Bonus
🏖️ Annual Leave
🏥 Medical Leave
💊 Medical Benefits
🍽️ Staff Dining Privilege
📈 Career Advancement Opportunities
🤝 Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• New Outlet - West (Near Bukit Batok MRT)

• Bukit Timah Shopping Centre (Beauty World MRT)

• Eastpoint Mall (Simei MRT)

• Heartland Mall (Kovan MRT)

• Pasir Ris Mall (Pasir Ris MRT)

• Waterway Point (Punggol MRT)

• Djitsun Mall (Ang Mo Kio MRT)

• Heartland Mall (Kovan MRT)

• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)
  

Andaz Singapore

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

Job Description

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

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

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

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

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

Jigger & Pony Pte Ltd

Jigger & Pony Group was started as one eponymous bar in 2012 and has now grown to five venues that have gained international awards and helped solidify Singapore’s place as one of the most exciting cocktail cities on the planet. Drinking or eating in one of our venues has marked one as both cool and discerning and working at one has become a badge of honour for hospitality professionals. Few companies in Asia are as forward thinking nor as admired and we are only just getting started…

Job Description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list

• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)

• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics

• Live Twice – Cocktail bar inspired by mid-century modern Japan

• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District

• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

• BOP - Korean cocktail dining bar in Tanjong Pagar
  

Key Responsibilities

Leadership & Culture

·       Lead, inspire, and develop a high-performing FOH and bar team, fostering a positive and collaborative team culture

·       Champion the Group’s values by setting clear expectations, reinforcing standards, and building accountability

·       Actively manage the talent pipeline through hiring, coaching, and succession planning

·       Train and guide the team to deliver “wow” experiences with genuine warmth and a human touch

·       Design and implement structured training programmes for all service staff

·       Ensure strong product knowledge across food and beverage, aligned with brand storytelling

·       Continuously elevate service standards through coaching and on-the-floor leadership

Operations & Guest Experience

·       Oversee daily operations to ensure a consistently high standard of service, cleanliness, and organisation

·       Develop and maintain SOPs, ensuring service excellence while allowing for authentic, personalised hospitality

·       Lead team to handle guest feedback and resolve issues with care, ensuring every guest leaves with a memorable experience

·       Work closely with the Chef de Cuisine to ensure seamless alignment between kitchen and front-of-house operations

·       Provide operational input on menu development

·       Regularly review operational workflows and recommend improvements based on data and observation

Events & Revenue Growth

·       Support and drive the venue’s events business, ensuring smooth execution of both corporate and private events

·       Identify opportunities to grow revenue through service, programming, and guest engagement

·       Plan and execute initiatives such as menu changes, activations, and collaborations in line with brand strategy

Commercial & Financial Management

·       Own venue performance by managing revenue, labour, and cost controls in line with defined KPIs

·       Set and monitor budgets, ensuring sustainable profitability

·       Maintain strong inventory and cost control practices to minimise wastage

·       Analyse business performance using data and insights, and take decisive action to improve results

Requirements

·       Proven leadership experience in a high-volume, quality-driven restaurant 

·       Passion for hospitality, with a natural ability to connect with guests and team members

·       Strong commercial acumen with the ability to manage performance and drive results

·       Analytical, proactive, and solutions-oriented mindset

·       Strong communication skills and ability to collaborate across teams

·       Organised, detail-oriented, and able to thrive in a fast-paced environment

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Food Service Operations Management: Manage and oversee daily cafeteria and food service operations to ensure efficient service delivery.

• Team Leadership & Supervision: Lead, supervise, and support F&B staff to maintain operational performance and service standards.

• Customer & Client Relationship Management: Build and maintain positive relationships with customers and clients while addressing operational and service needs.

• Culinary & Menu Management: Manage food cost, menu planning, and support the development of new products and menu offerings.

• Food Quality & Production Oversight: Supervise food preparation and kitchen operations to ensure food quality, consistency, and presentation standards are achieved.

• Food Safety & HSE Compliance: Ensure adherence to sanitation, hygiene, food safety, and workplace safety standards in line with HSE requirements.

• Inventory & Ordering Management: Implement and manage kitchen planning, inventory control, and central ordering systems for the outlet.

• Workforce Planning & Administration: Prepare staff rosters, maintain staff records, submit operational reports, and perform administrative paperwork duties.

Job Requirements:

• Min. GCE ‘O’ Level / ITE / Diploma with at least 3 years’ of working experience in Food & Beverage / Catering Services or equivalent.

• Strong experience in managing food cost.

• Good in computer skills (Eg, MS Office, Power Point Presentation).

• Excellent interpersonal and communications skills, able to liaise with all employees.

PARKROYAL Collection Hotels & Resorts

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

Job Description

Position Summary

The Restaurant Manager is responsible for the day-to-day operations of Peppermint, the hotel’s all-day dining buffet restaurant, ensuring exceptional guest experience, financial performance, and team leadership in line with PARKROYAL COLLECTION brand standards.

Operations Management

• Oversee daily buffet service operations across breakfast, lunch, and dinner periods, ensuring consistent food quality, presentation, and service standards

• Manage restaurant flow during peak periods and high-volume banquet-adjacent events

• Ensure compliance with food safety, hygiene (SFA), and halal certification standards for the outlet, where applicable

• Coordinate closely with the Executive Chef and kitchen team on menu execution, buffet replenishment, and quality control

Financial & P&L Ownership

• Full P&L accountability for Peppermint, including revenue targets, food cost management, and labour cost optimization

• Prepare and monitor operating budgets, forecasts, and monthly performance reports

• Identify and implement cost-control initiatives without compromising guest experience

• Analyze covers, average check, and revenue trends to drive commercial performance

Team Leadership

• Lead, train, and develop a large front-of-house team (service staff, supervisors, hosts)

• Manage rostering, manpower planning, and performance management in line with Singapore MOM employment regulations

• Foster a culture of service excellence, teamwork, and accountability

• Conduct regular briefings, performance reviews, and coaching sessions

Guest Experience & Service Quality

• Handle guest feedback, complaints, and service recovery to ensure satisfaction and loyalty

• Maintain high standards of guest engagement, particularly for VIPs, loyalty members, and repeat diners

• Monitor guest satisfaction scores (e.g., review platforms, internal surveys) and drive continuous improvement

• Translate LQA (Leading Quality Assurance) standards into daily team briefings, SOPs, and service sequences, covering Arrival & Greeting, Order Taking, Food & Beverage Delivery, Interaction & Engagement, Farewell, and Product Quality

Compliance & Administration

• Ensure adherence to licensing, safety, and hotel SOPs

• Maintain accurate records for audits, inventory, and inspections

• Liaise with other hotel departments (banquets, housekeeping, engineering) for seamless operations

Experience

• Minimum 5 years in a restaurant management role, preferably in a luxury hotel or high-volume buffet dining environment

• Proven experience managing large teams (15+ staff)

• Strong track record of P&L ownership and financial management

• Demonstrated experience with LQA (or equivalent brand service-audit) methodology, scoring criteria, and coaching a team to meet or improve audit benchmarks

Skills & Knowledge

• Familiarity with halal certification requirements and standards for F&B outlet operations

• Working proficiency with hotel/restaurant POS systems (e.g., Micros, Infrasys, or equivalent platforms) for order entry, reporting, and inventory reconciliation

• Proficiency in inventory management and MS Office/reporting tools

• Strong leadership, communication, and interpersonal skills

Attributes

• Guest-centric mindset with strong problem-solving abilities

• Ability to work under pressure in a fast-paced, high-volume environment

• Flexibility to work shifts, weekends, and public holidays as required

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $250 per year
• Career Development and Training opportunities

We regret that only shortlisted applicants will be notified.

PACQUELIN PTE. LTD.

Job Description

Job Summary

Oversee daily venue operations, lead and develop front-of-house and bar teams, and deliver exceptional guest experiences while ensuring compliance with regulations and driving business growth in a premium hospitality setting.

Responsibilities

• Manage daily venue operations to ensure smooth, efficient service and high guest satisfaction
• Lead, train, mentor, and motivate front-of-house and bar teams to achieve service excellence
• Manage reservations, guest relations, and VIP clientele to enhance customer loyalty
• Maintain quality and consistency of all beverages and service standards through regular monitoring
• Monitor inventory levels, place stock orders, control beverage costs, and manage supplier relationships
• Prepare staff schedules and manage labour costs to optimize operational efficiency
• Recruit, onboard, and develop team members to build a skilled, motivated workforce
• Ensure compliance with Singapore’s food safety, liquor licensing, and workplace safety regulations
• Collaborate with the Chef-Owner and management team to develop new concepts, events, and guest experiences
• Support marketing initiatives, private events, and promotional activities to increase brand visibility
• Monitor sales performance, identify revenue growth opportunities, and implement strategies to meet business targets
• Handle guest feedback professionally and resolve operational issues promptly to maintain high service standards

Preferred competencies and qualifications

• Minimum 3 years’ experience in a managerial role within a premium cocktail bar, luxury hospitality venue, hotel, or fine dining restaurant
• Strong knowledge of cocktails, spirits, wines, and Champagne
• Excellent leadership and team management skills
• Outstanding customer service and communication abilities
• Strong organisational and problem-solving skills
• Ability to thrive in a fast-paced, high-energy environment
• Experience in inventory management, cost control, and staff scheduling
• Passion for hospitality and creating memorable guest experiences
• Willingness to work evenings, weekends, and public holidays
• WSET, BarSmarts, or equivalent beverage qualifications are an advantage

Bigbitecompany Global Pte. Ltd.

Job Description

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service, food quality and an excellent guest experience.

• Lead, coach and motivate the team to achieve operational and service excellence while fostering a positive work environment.

• Ensure compliance with brand standards, food safety, hygiene, workplace safety and company policies.

• Handle customer feedback and resolve concerns promptly and professionally.

• Manage staffing, scheduling, labour costs and shift productivity to meet business needs.

• Handle restaurant P&L to optimise profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.

• Monitor inventory, ordering, stock control and cash handling to minimise waste and maximise profitability.

• Train, develop and evaluate team members, supporting their growth and performance.

• Assist with recruitment, onboarding and retention of restaurant team members.

• Analyse operational and financial performance, identify improvement opportunities and implement effective solutions.

• Support the Restaurant General Manager in achieving sales, operational and financial targets.

Requirements:

• Minimum 2–3 years of supervisory or management experience in both FOH and BOH in the F&B industry.

• Strong leadership, communication, and people management skills.

• Knowledge of food safety regulations, labour management, and restaurant operations.

• Proficient in inventory control, cash management, and basic financial reporting.

Stigious Pte Ltd

Job Description

Responsibilities:

· Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

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

· Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a priority and controlling costs as a second priority

· Oversee the daily operations of the restaurant

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

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

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

· Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

· Control labour through effective manpower scheduling and monitor leave of staff 

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

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

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

· Handle all restaurant administrative duties

Requirements:

·       Experience in fine dining is preferred

·       Strong interpersonal and team-building skills

·       Ability to multitask and problem-solve in a fast-paced setting

·       Familiarity with POS systems and basic business reporting

·       Excellent communication and organizational skills

·       Availability to work weekends, and holiday

By submitting your application, you consent to Stigious Pte Ltd collecting, using, and disclosing your personal data for recruitment and employment-related purposes in accordance with our Privacy Notice. You confirm that you have read, understood, and agreed to the terms of our Privacy Notice.

We thank all applicants for their interest. However, only shortlisted candidates will be contacted.

Stigious Pte Ltd | EA Licence No.: 26C3544
Han Tze Jian | R2616284

Marriott International

Job Description

SHAHI RANG MAHAL PTE. LTD.

Job Description

Job Description

We are seeking an experienced and results-driven Restaurant Manager to oversee the daily operations of our restaurant. The successful candidate will be responsible for ensuring exceptional customer service, maintaining operational excellence, leading and developing the team, and achieving business performance targets.

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Lead, supervise, and motivate front-of-house and back-of-house teams to deliver outstanding customer experiences.
• Recruit, train, schedule, and evaluate staff performance while fostering a positive and productive work environment.
• Ensure compliance with food safety, hygiene, workplace safety, and all relevant regulatory requirements.
• Monitor inventory levels, oversee procurement, and manage cost control to minimize wastage.
• Develop and implement operational procedures and service standards to improve efficiency and consistency.
• Handle customer feedback, complaints, and service recovery professionally to maintain high customer satisfaction.
• Manage restaurant budgets, monitor sales performance, and achieve revenue and profitability targets.
• Analyse business performance and prepare operational reports for management.
• Coordinate with suppliers, vendors, and internal departments to ensure uninterrupted restaurant operations.
• Plan and execute promotional campaigns, seasonal menus, and marketing initiatives to drive business growth.
• Ensure the restaurant maintains a clean, safe, and welcoming environment for customers and employees.

• Diploma or Bachelor's Degree in Hospitality Management, Business Administration, or a related field. Relevant experience may be considered in lieu of formal qualifications.
• At least 5 years of experience in restaurant or food & beverage operations, with a minimum of 2 years in a managerial role.
• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage restaurant operations, budgets, and team performance.
• Sound knowledge of food safety regulations, hygiene standards, and workplace safety requirements.
• Excellent problem-solving, decision-making, and organisational abilities.
• Ability to work flexible hours, including weekends and public holidays, when required.
• Proficiency in POS systems and Microsoft Office applications is an advantage.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

The Assistant Outlet Manager assists the Outlet Manager with the management of the restaurant/ lobby bar, in line with prescribed Hilton policies and procedures.

What are we looking for?

An Assistant Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
•    2-4 years in a managerial position in a 4 / 5-star category hotel.
•    Good English skills, both written and verbal to meet business needs.
•    Familiar with computer systems.
•    Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
•    Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
•    Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
•    Strong leadership, people management and training skills.
•    Guest oriented and able to confidently build and exceed service standards.
•    Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
•    Strong interpersonal skills and attention to details.
•    Key strengths in people management communication and planning.
•    Show commitment and ability to develop as an Outlet Manager in your next role.
•    Outgoing personality and willing to work for long hours.
 
What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 

What will I be doing? 

As the Assistant Outlet Manager, you will be responsible for performing the following tasks to the highest standards:
•    Maintain a high customer service focus by approaching your job with the guests always in mind.
•    Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and team members.
•    Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
•    Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
•    Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
•    Create an environment where everyone in the department and focus on “creating that special experience” to deliver exceptional customer service.
•    Actively seek verbal feedback from guests and team members at each service period.
•    Agree on and implement actions to make improvements to customer service.
•    Positively deal with and learn from guest complaints and comments with follow-up and feedback to the Outlet Manager.
•    Make sure all guest requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day.
•    Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before guests ask.
•    Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.
•    Have detailed knowledge of all departmental standards, explaining the standards to team members and managers, assessing team members’ performance against these standards.
•    Ensure that training on departmental standards is regularly conducted in the outlets.
•    Monitor standards through regular standards review checks.
•    Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities and occupancy and external events, promotions, etc).
•    Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
•    Understand the situation in other departments and its implication for your own department.
•    Planning ahead and ensuring adequate resources are available.
•    Manage departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
•    Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
•    Ensure that the shift is reviewed, handovers and briefings are carried out.
•    Maintain in-depth technical knowledge and skills required for the job.
•    Maintain event and function histories to assist with returning events.
•    Establish good communication with the Kitchen team, providing and communicate clear direction to the team.
•    Understand the goals of the hotel and the department’s role in achieving it, communicating goals to the team.
•    Keep the team up to date about departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
•    Assist the Outlet Manager with the preparation of events brochures.
•    Identify, communicate and act on potential sales leads.
•    Create an environment where “everyone sells”.
•    Following company’s control procedures, controlling costs without compromising standards.
•    Analyse and explain any financial variance against plan.
•    Set-up and maintain the leave plans for the department.
•    Assist with selecting, training, coaching and developing team member to meet current and future needs of the department and the hotel.
•    Understand the quantity and quality of team members needed to operate the department.
•    Assist with carrying out selection interviews and making effective recruitment decisions.
•    Ensure that new team members have all relevant information before commencing employment.
•    Assist with planning and ensuring departmental orientation is carried out.
•    Ensure that the Orientation Training Manual for each outlet is kept up to date.
•    Ensure that standards trainings and assessments are carried out.
•    Ensure the health, safety and wellbeing of customers and all team members.
•    Understand relevant Occupational Health & Safety (OH&S) legislations and their implications on the operation of the department, communicating to the team their responsibilities within OH&S.
•    Ensure that safe and healthy working practices are implemented at all times.
•    Carry out any other reasonable duties and responsibilities as assigned.
 

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.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

The Public Izakaya is seeking an experienced and hands-on Izakaya Bar Manager to manage our bar operations and deliver a warm, energetic Japanese dining experience.

The successful candidate will be responsible for managing the bar team, maintaining beverage quality, controlling costs and ensuring smooth daily operations. You should be confident working in a fast-paced and high volume environment and comfortable engaging with guests.

Key Responsibilities

• Oversee the daily operations of the bar and beverage service

• Lead, train and motivate bartenders and service staff

• Ensure consistent preparation and presentation of cocktails, highballs, sake, shochu, beer and other beverages

• Maintain high standards of guest service, cleanliness and bar organisation

• Manage beverage inventory, ordering, stock rotation and monthly stocktakes

• Monitor beverage costs, wastage, portion control and profitability

• Develop and recommend new drinks, promotions and seasonal beverage offerings

• Ensure all equipment, glassware and bar supplies are properly maintained

• Handle guest feedback and resolve service issues professionally

• Coordinate closely with the restaurant manager, kitchen and management team

• Ensure compliance with licensing, workplace safety, hygiene and company procedures

• Support restaurant operations whenever required

Requirements

• Minimum 5 years of relevant bar or restaurant experience, preferably in a supervisory or management position

• Experience in an izakaya, Japanese restaurant or high-volume bar will be an advantage

• Knowledge of cocktails, Japanese whisky, sake, shochu, beer and highballs

• Strong leadership, communication and people-management skills

• Good understanding of inventory management, beverage costing and cost control

• Service-oriented, responsible and able to remain calm during busy periods

• Willing to work evenings, weekends and public holidays

• Able to perform hands-on operational duties and lead by example

What We Offer

⁃ 6 days work week, 10 days AL upon confirmation.

⁃ Split shift Monday to Friday, Dinner shift only for Sat, Sun and PH.

⁃ Competitive salary based on experience

⁃ Staff meals and medical benefits

• Opportunities for career development within an established restaurant group

• Supportive and professional working environment

Interested applicants may submit their résumé together with their current salary, expected salary and earliest available starting date.

ONYX Hospitality Group

Job Description

BARAKAH BITES PTE. LTD.

Job Description

We supply daily meals to Indian and Bangladesh workers in dormitories. 3000-4000 pax per day. We need a Catering Manager who understands South Asian taste, can manage bulk production, and maintain food cost + hygiene for SFA dorm contracts.

Key Responsibilities:

Bulk Production: Oversee central kitchen to cook 3000-4000 pax daily. Ensure on-time dispatch to multiple dorms

Client & Dorm Management: Liaise with dorm operators, MOM, and client representatives. Handle feedback, complaints, and audits

Overall Operations: Plan and manage all catering events from enquiry to post-event feedback

Sales & Client Management: Meet clients, do menu tasting, proposal, pricing, and contract closure. Handle corporate, wedding, school, and mass event accounts

Event Execution: Work with Head Chef and Catering Supervisors to ensure food quality, timing, manpower, and setup meet SOP

Team Leadership: Manage Head Chef, Supervisors, Cooks, Waiters, Drivers. Duty roster, training, and performance reviews

Cost & Profitability: Control food cost, manpower cost, wastage. Negotiate with vendors for bulk purchases

Logistics: Coordinate kitchen production, delivery, equipment, and on-site setup for multiple events per day

Compliance: Ensure SFA, NEA, and HACCP standards are met in kitchen and on-site

Problem Solving: Handle client complaints, last-minute changes, and crisis on event day

Reporting: Daily/Weekly reports on sales, events, P&L, and staff to management

MR LEE MEATS PTE. LTD.

Job Description

Job Summary

Oversee daily restaurant operations to deliver efficient service and exceptional customer experiences. Lead and develop staff, manage inventory and costs, ensure compliance with safety and quality standards, and collaborate with kitchen and management teams to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service delivery and smooth workflow
• Lead, supervise, train, and motivate front-of-house and support staff to enhance team performance and service quality
• Resolve customer complaints promptly to maintain high customer satisfaction
• Monitor food and beverage quality, presentation, and service standards to uphold brand reputation
• Prepare staff schedules and manage attendance, leave, and shift assignments to optimize workforce availability
• Recruit, onboard, and evaluate restaurant employees to build a competent team
• Monitor inventory levels and coordinate purchasing of food, beverages, and supplies to maintain stock and control costs
• Control operating costs and reduce waste to achieve sales and profitability targets
• Ensure compliance with food safety, hygiene, sanitation, and workplace health and safety regulations to maintain a safe environment
• Manage cash handling, daily sales reconciliation, and financial reporting to ensure accurate financial records
• Coordinate with the Head Chef and kitchen team to ensure efficient service and accurate menu execution
• Implement marketing and promotional activities to increase customer traffic and revenue
• Maintain cleanliness, appearance, and maintenance of the restaurant and equipment to provide a welcoming environment
• Monitor key performance indicators (KPIs) and prepare operational reports for management to support informed decision-making
• Ensure compliance with company policies, licensing requirements, and local regulations to uphold operational standards
• Foster a positive work environment that promotes teamwork, professionalism, and continuous improvement

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9+1 hours)

Must be able to able PM shift (Claim transport home)
Must be able to accept lively environment

Opened to Supervisory candidates as well! (We will provide managerial training)

Staff meal provided!

Assistant Manager (F&B)

Job Summary

Support the operations in overseeing daily F&B operations, ensuring smooth service delivery, strong team performance, and an exceptional guest experience. The Assistant Manager plays a key role in supervising the team, maintaining operational standards, supporting sales initiatives, and ensuring compliance with company policies and Singapore F&B regulations.

Responsibilities

• Assist operations in overseeing daily outlet operations, with a primary focus on service delivery, team coordination, and guest experience.

• Supervise, guide, and motivate service staff to maintain high standards of service, productivity, and teamwork.

• Support staff training and development, including onboarding new employees, coaching team members, and monitoring performance.

• Assist with daily sales performance, cost control, inventory management, and other operational targets set by management.

• Ensure compliance with Singapore Food Agency (SFA) food safety requirements, relevant regulatory requirements, liquor licensing conditions, and company SOPs.

• Handle customer feedback and complaints professionally, providing timely service recovery and escalating serious matters to the Manager when necessary.

• Assist with staff rostering, attendance monitoring, manpower deployment, and staff welfare to ensure adequate operational coverage.

• Support the planning and execution of promotions, upselling initiatives, and other activities aimed at increasing sales and customer engagement.

• Conduct opening and closing duties, outlet inspections, stock checks, and other daily operational procedures as assigned.

• Coordinate closely with the kitchen, bar, and other departments to ensure smooth communication and efficient daily operations.

• Assume responsibility for outlet operations in the absence of the Manager when required.

Preferred Competencies and Qualifications

• Diploma in Hospitality, Business, F&B Management, or a related field preferred.

• Minimum 3 years of relevant F&B experience, with supervisory or team-leading experience preferred.

• Strong leadership and people-management skills with the ability to work effectively with multicultural teams.

• Strong customer service orientation with good communication and problem-solving abilities.

• Good understanding of restaurant operations, service standards, manpower deployment, and basic cost control.

• Knowledge of Singapore F&B regulations, food safety requirements, and licensing requirements preferred.

• Able to work independently and support the Manager in managing day-to-day operational matters.

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

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9 hours +1 hour break)

Must be able to able PM shift (Claim transport home)
Must be able to accept lively environment

Staff meal provided!

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning

• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment

• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability

• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity

• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty

• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement

• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement

• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred

• Minimum 5 years of restaurant management experience in the F&B industry preferred

• Demonstrated leadership skills managing multicultural teams preferred

• Proven customer service orientation and problem-solving abilities preferred

• Financial acumen with experience in P&L management and cost control preferred

• Knowledge of Singapore F&B regulations and licensing requirements preferred

• Flexibility to work varied hours including weekends and public holidays preferred

Baes Hospitality Pte Ltd

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

Job Description

Key Responsibilities

Operations Management

• Oversee the day-to-day operations of the outlet, including FOH and BOH coordination.

• Ensure smooth service flow during peak and off-peak hours.

• Monitor outlet cleanliness, ambiance, and adherence to brand standards.

• Implement and enforce company SOPs to maintain efficiency and quality.

Customer Experience

• Lead by example in delivering excellent customer service.

• Handle guest complaints and feedback professionally and promptly.

• Maintain strong guest relationships to encourage repeat business.

Financial Performance

• Work towards achieving sales, revenue, and profitability targets.

• Monitor daily sales reports, control costs, and manage inventory to reduce wastage.

• Assist in pricing strategies, promotional activities, and upselling initiatives.

People Leadership

• Supervise, train, and motivate staff to achieve high performance and service standards.

• Plan shift rosters, manage attendance, and ensure adequate manpower coverage.

• Conduct performance reviews and provide coaching for team development.

• Uphold discipline and handle HR-related matters in coordination with the HR department.

Compliance & Safety

• Ensure the outlet complies with NEA, SFA, MOM, and liquor licensing regulations.

• Enforce food hygiene, workplace safety, and responsible alcohol service practices.

• Conduct regular audits and corrective actions to maintain compliance.

Collaboration & Reporting

• Work closely with the marketing team on promotions and events.

• Liaise with the kitchen team to ensure smooth coordination between FOH and BOH.

• Prepare and submit weekly/monthly reports on sales performance, staffing, and operational issues.

Requirements

• Diploma/Degree in Hospitality Management, Business, or related field preferred.

• At least 3–5 years of experience in F&B operations, with 1–2 years in a supervisory/managerial role.

• Strong leadership and communication skills with the ability to manage a diverse team.

• Hands-on, service-oriented, and proactive in problem-solving.

• Strong knowledge of Singapore’s F&B regulatory requirements.

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

Description about the concept:
Bae's Cocktail Club is opening a new concept housed within the National Gallery Singapore, brought to life by the award-winning minds behind The Proper Concepts Collective, Native Holdings, Chuga Soju and Labyrinth. Across two immersive levels, we blend soulful Singaporean cuisine, innovative cocktails, and nostalgic music-driven vibes—offering guests a seamless day-to-night experience.

From rooftop dining with skyline views to intimate lounge revelry, we celebrate the spirit and flavour of modern Singapore, reimagined.

Hilton Garden Inn

A Welcoming Hotel in the Heart of Little India

Job Description

Overseeing daily restaurant operations, In-Room Dining and &ToGo (grab and go retail) to ensure everything runs smoothly and efficiently, you will create a warm and welcoming atmosphere where every guest feels like a VIP. You are responsible for developing a menu that creates unique dining experiences that will leave our guests in awe. As an Assistant Outlet Manager, you’re not just elevating the dining experience – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

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

·       Operational Oversight: Manage daily outlet operations to ensure smooth service and adherence to brand standards.

·       Team Leadership: Supervise, train, and motivate staff to deliver exceptional guest experiences and maintain high performance.

·       Guest Experience Management: Ensure personalized service, handle guest feedback, and resolve issues promptly to enhance satisfaction.

·       Inventory & Cost Control: Monitor stock levels, manage ordering, and control costs to optimize profitability.

·       Sales & Revenue Support: Drive upselling initiatives, monitor sales performance, and support revenue targets.

·       Compliance & Hygiene: Ensure adherence to health, safety, and hygiene regulations across all outlet areas.

·       Coordination & Communication: Collaborate with kitchen, housekeeping, and other departments for seamless service delivery.

·       Food Safety Regulations: Ensuring that all food safety standards are met.

Qualifications:

·       Proven experience as an Assistant Outlet Manager or similar role in a restaurant or hotel, or 2-3 years as a Senior Supervisor.

·       High school diploma or equivalent; hospitality training is a plus

·       Excellent communication, grooming, and interpersonal skills

·       Fluent in English; additional languages are an advantage

·       Friendly, professional, and guest-focused

·       Able to work flexible shifts

The Spoon

Job Description

About the role

The Spoon is seeking an Assistant Restaurant Manager to join our team in Central and Western District. This is a full-time position that offers an exciting opportunity to support the smooth day-to-day operations of our restaurant whilst developing your management capabilities within the hospitality industry. As Assistant Restaurant Manager, you will work closely with the team to ensure exceptional service standards, maintain operational efficiency, and deliver an outstanding experience to our guests. This role is integral to maintaining the quality and consistency that define The Spoon's reputation.

Key responsibilities

• Assisting with the supervision and management of front-of-house and back-of-house staff during shifts, ensuring all team members adhere to company standards and procedures

• Supporting the training and development of restaurant staff, including induction programmes and ongoing performance coaching

• Monitoring service quality and guest satisfaction, addressing any concerns promptly and professionally

• Assisting with inventory management, stock control, and ordering of supplies

• Assisting with staff scheduling and ensuring adequate coverage for all shifts

• Contributing to the resolution of customer complaints and service issues to maintain guest satisfaction

What we're looking for

• Previous experience in a restaurant or hospitality management role, or demonstrable progression within a hospitality environment

• Strong leadership and team management skills with the ability to motivate and inspire staff

• Strong communication and interpersonal abilities, with the capacity to interact professionally with guests and team members at all levels

• Sound knowledge of food and beverage service standards and hospitality best practices

• A passion for hospitality and a commitment to delivering exceptional guest experiences

About us

At The Spoon, our people are our greatest recipe for success. We are deeply committed to fostering an inclusive, supportive, and dynamic workplace where every team member is valued and empowered.

Join us and be part of a passionate team shaping the future of Hong Kong's dining scene!

Apply now

If you are an enthusiastic and experienced hospitality professional ready to take the next step in your career, we would like to hear from you. Please submit your application, including your CV outlining your relevant experience and why you would be an excellent fit for The Spoon.

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

CORINTHIANS ASIA GENESIS PTE. LTD.

Job Description

Job Summary

Lead and manage front-of-house operations in a food and beverage setting, ensuring excellent guest experiences, efficient staff coordination, and smooth operational control.

Responsibilities

• Lead pre-shift briefings to align team goals and service standards
• Schedule staff shifts to optimize coverage and operational efficiency
• Train new hires to ensure consistent service quality and adherence to company standards
• Monitor staff grooming and performance to maintain professional presentation and service excellence
• Greet diners warmly and manage table flow and reservations to maximize guest satisfaction and seating efficiency
• Resolve customer complaints tactfully to maintain positive guest relations and uphold brand reputation
• Coordinate closely with the kitchen team to ensure smooth service delivery and timely order fulfillment
• Maintain cleanliness standards in front-of-house areas to comply with hygiene and safety regulations
• Enforce safety regulations to provide a secure environment for staff and guests
• Track front-of-house supplies and project product needs to prevent shortages and support uninterrupted operations
• Prepare daily reports to document operational performance and inventory status

Preferred competencies and qualifications

• Minimum 1 year experience in a supervisory food and beverage role
• Strong communication skills to effectively lead teams and interact with guests
• Conflict resolution skills to manage and resolve customer and staff issues professionally
• Team leadership skills to motivate and guide staff toward achieving operational goals
• Operational multitasking skills to manage multiple responsibilities efficiently in a dynamic environment
• High flexibility to work long hours, split shifts, weekends, and public holidays

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead our dynamic team and elevate our dining experiences. As a Food & Beverage Manager / Assistant Manager, you’re not just overseeing operations of one or more dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Diploma or degree in Hospitality Management or related field
• 5–7 years in F&B operations, with supervisory or managerial experience preferred
• Strong leadership, service excellence, and operational planning abilities
• Familiarity with POS systems and inventory management tools
• Fluent in English; effective in team coordination and guest interaction
• Detail-oriented, adaptable, and committed to delivering high-quality service

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

• Ensure seamless operations:  Manage daily food and beverage operations for designated outlets, ensuring top-tier quality, service, and marketing strategies that maximize profitability and customer satisfaction
• Enhance guest satisfaction and service excellence:  Support the development and implementation of guest satisfaction strategies, monitoring trends, gathering feedback, and driving continuous improvements to elevate the guest experience
• Drive operational efficiency:  Oversee the administrative and planning functions of the Food & Beverage department, ensuring smooth daily operations while implementing cost controls for food, beverage, and labor expenses
• Elevate quality and service standards:  Support the delivery of exceptional food and beverage quality, service, and marketing strategies to enhance guest satisfaction, drive revenue, and maximize profitability
• Inspire and develop the team:  Supervise, coach, and mentor team members, provide professional development opportunities, and recognize achievements to build, retain, and engage a high-performing team
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

PERSOL Thailand

Job Description

Position:                         General manager (Restaurant) 

Location:                        Central Chiang Mai

Working day:                 6 days Working

Salary: Up to 35K

JOB DESCRIPTION

Key Responsibilities

• Oversee daily operations across all restaurant locations

• Recruit, train, supervise, and schedule staff

• Manage inventory, stock receiving, and coordination with headquarters

• Handle cash reconciliation, sales reporting, and performance monitoring

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

• Drive sales performance and enhance customer experience

• Identify and implement operational improvements

• Ensure compliance with company policies, food safety regulations, and hygiene standards

Candidate Requirements

• Bachelo's degree in any fields 

• Over 1 years as General Manager in Food and Beverage, Retail or Services Industries 

• Fluent in English, both spoken and written

• Proven management experience, preferably within the Food & Beverage, Retail, or Service industries

• Strong leadership and team development skills

• Able to prepare reports, manage inventory, and oversee basic financial operations

• Comfortable using tablets and digital systems for daily store operations such as POS system 

*All applications will be treated in strict confidence. All material submitted in connection with your application will become part of our confidential recruitment files. We regret that only shortlisted candidates will be notified. 

By submitting your curriculum vitae or personal data to us in connection with your job application, you are deemed to have read and agreed to the terms of our Privacy Policy, and consented to the collection, use and disclosure of your personal data by us and our affiliates, in accordance with our Privacy Policy. Please visit https://www.persolthailand.com/ for a copy of our Privacy Policy. If you wish to withdraw your consent, please drop us an email to let us know. 

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PERSOL HR Services Recruitment (Thailand) Co., Ltd.

27th Floor, Empire Tower 3, Unit 2707, 

1 South Sathorn Road, Yannawa, Sathorn, Bangkok 10120 | Thailand 

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Our client, a well-known company is looking for candidates for the position of Restaurant Manager.

RESPONSIBILITIES 

• Oversee and manage all aspects of daily restaurant operations, ensuring efficient operational procedures are established for new outlets.

• Monitor sales performance, labor costs, and food costs to drive revenue growth and optimize operational efficiency.

• Handle all front-of-house operations while delivering outstanding customer service.

• Manage inventory levels and purchase food ingredients to maintain uninterrupted restaurant operations.

• Ensure compliance with food safety and hygiene standards, thereby maintaining a safe dining environment.

• Support the recruitment, training, evaluation, and scheduling of staff to ensure seamless operations.

• Address customer inquiries and feedback promptly to enhance overall satisfaction.

• Perform various administrative duties, including documentation, record-keeping as assigned by management and communicating with stakeholders.

REQUIREMENTS 

• Minimum of relevant experience in the food and beverage industry, hospitality, retail, or customer service.

• Possession of FSC Level 3 certification is preferred.

• Strong teamwork and communication skills, coupled with a positive attitude and a willingness to learn.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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White Restaurant

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

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

• Supervise and support staff to provide excellent customer service.

• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.

• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.

• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.

• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).

• Coordinate training schedules for staff and ensure compliance with internal training programs.

• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Jia Group Holdings Limited

Job Description

What you will be doing:

• Manage day-to-day restaurant operations.

• Deliver exceptional guest service and experience.

• Train and develop new and existing staff.

• Build a cohesive team that excels in service.

• Ensure hygiene and cleanliness are maintained as per required standards.

• Promote and Strong the brand of the restaurant

• Handle guests’ enquiries and complaints.

• Consistently look for ways to improve the overall running and management of the outlets to improve the guest experience and service quality

• Oversee weekly schedule and ensure staffing is optimal to operation needs

What we are looking for:

• Degree in hospitality or a related discipline.

• At least 2 years of managerial experience in a Food & Beverage Group or Hotel Restaurant setting.

• A motivational leader and team player with a strong passion for F&B service.

• Passionate about people and dedicated to team development.

• Customer-oriented mindset with a strong sense of hospitality and customer service.

• Excellent interpersonal, communication, and problem-solving skills.

• Proficiency in written and spoken English.

• Charismatic presence and excellent people skills.

• Abundant positive energy and a can-do attitude, essential for this dynamic role.

• High energy is a must for this dynamic role.

We Offer:

• 12 days Annual Leave

• Medical & Dental Insurance

• Performance Bonus

• Staff Meals

• On-the-job Training

• Competitive Salary

Dorsett Kai Tak, Hong Kong

Job Description

Angsana Laguna Phuket Hotels

Job Description

Spicy Sombrero Co., Ltd.

Job Description

WE'RE HIRING | HEAD OF BAR

Spicy Sombrero Mexican Restaurant & Tequila Bar – Bangkok

Salary: THB 25,000 – 35,000

(Based on experience, skills, and tequila knowledge.)

Key Responsibilities

• Lead and manage the daily operations of the bar.

• Develop and maintain a creative cocktail menu, with a strong focus on tequila and mezcal.

• Train and mentor bartenders on tequila knowledge, cocktail techniques, product standards, and guest engagement.

• Manage inventory, stock ordering, and minimize beverage wastage.

• Monitor beverage costs, maintain recipe consistency, and ensure profitability.

• Ensure all drinks are prepared and served to the highest quality standards.

• Lead, motivate, and schedule the bar team while maintaining excellent teamwork.

• Work closely with the kitchen and service teams to deliver an outstanding guest experience.

• Drive beverage sales through upselling, promotions, and exceptional hospitality.

Requirements

• Minimum 2 years of experience as a Head Bartender, Bar Supervisor, or Bar Manager.

• Strong knowledge of tequila, mezcal, agave spirits, and classic cocktails.

• Passion for hospitality and delivering memorable guest experiences.

• Excellent leadership, communication, and problem-solving skills.

• Good English communication skills (Thai language is an advantage).

• Ability to work in a fast-paced, high-volume environment.

What We Offer

• Competitive salary based on experience and tequila expertise.

• Career growth opportunities.

• Ongoing product and cocktail training.

• A chance to be part of one of Bangkok's exciting new Mexican restaurants and tequila bars.

Interested Candidates

Send your CV/Resume to ••••@spicysombrerobkk.com

Join our team and help us bring the true spirit of Mexico to Bangkok!

Melco Resorts & Entertainment

Job Description

POSITION SUMMARY:

The Assistant Manager, Restaurant is responsible for assisting the Manager, Restaurant to achieve the successful implementation, development and maintenance of all operational procedures, standards and goals within individual business unit.  Responsibility also lies in maintaining the business operation in the direct absence of the manager.  Assistance in team participation, leadership, innovation, financial evaluation and business development, while ensuring optimum quality service to customers at all times in a corporative work environment.

PRIMARY RESPONSIBILITIES:

• Researches, understands and participates in planning process regarding guest needs

• Delivers effectively in customer specifications within the team’s/ organization’s business plans

• Coaches and mentors colleagues to overcome difficulty in meeting customer service standards

• Use the organisation’s systems and technology to monitor progress in achieving product/service targets and standards

• Seeks and uses customer feedbacks to improve provision of products/services

• Maximizes team synergy to achieve desired productivity

• Taps into others’ skills, experiences and creativity

• Coach others to allow those who are able, to take responsibility for tasks and outcomes

• Work effectively with those outside of formal line authority to achieve organisational goals

• Reflect organisational plans in personal goals and plans

• Maintain consistency in performance across varying conditions

• Prioritise competing demands to achieve organisation’s goals and objectives

• Use technology efficiently and effectively to manage work

• Gather/evaluate information on quality and quality of the business operation

• Identify action steps necessary to ensure high levels of productivity

• Maximise equipment/resource capacity

• Performance meets organisational requirements

• Develop and implement performance plans to achieve organisation’ objectives

• Adhere to all Company policies and procedures

• Report accidents, injuries and unsafe work conditions to supervisors

• Perform other reasonable job duties as assigned by supervisors from time to time

• Follow any other work requested by Manager

QUALIFICATIONS:

Experience

• 3 – 5 years working experience with minimum 2 year in Supervisor position

Education

• Preferably a Degree/Higher Diploma holder in Hospitality Business Management

Skills / Competencies

• Strong communication skill in English and Chinese

• Computer literate in Microsoft software (e.g. PowerPoint, outlook)

• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis

Advantageous Skills

• Excellent interpersonal / presentation skills are preferred

ZI YEAN (REDHILL) RESTAURANT PTE. LTD.

Job Description

Greet dining patrons

-Take orders of food and drink from customers

-able to enter customer's order to POS system

-Convey special food requests to kitchen staff and bar personnel
-Deliver prepared food to customer
-Prepare tables for new guests

-Possess skills or qualifications that are related to hospitality

-Manage team of crews /waiter/waitress

-prepare Menu for seasonal request

-prepare sales report for GM

-able to communicate well with Kitchen

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About the role

As General Manager, you will be responsible for the overall leadership and performance of the restaurant. You will oversee daily operations, lead and inspire both Front of House and Back of House teams, and ensure the delivery of outstanding service standards in line with our brand ethos.

Key responsibilities

• Lead, mentor, and develop a high-performing team across all departments

• Drive revenue growth while maintaining strict control over costs and profitability

• Deliver exceptional guest experiences and maintain strong service culture

• Manage financial performance including P&L, budgeting, and forecasting

• Oversee recruitment, training, and staff development

• Ensure compliance with health, safety, and regulatory standards

• Collaborate with senior leadership on strategy, marketing, and business development initiatives

• Maintain strong relationships with suppliers, partners, and stakeholders

About you

• Proven experience as a General Manager or senior leadership role in a premium or high-volume restaurant

• Strong commercial acumen with a track record of driving profitability

• Exceptional leadership and people management skills

• Deep understanding of food, beverage, and service standards

• Passion for hospitality and delivering memorable guest experiences

• Ability to thrive in a fast-paced, high-pressure environment

• Excellent communication and organisational skills

Benefits

• Competitive salary and performance-based incentives

• Opportunity to work within a dynamic and growing hospitality group

• Career development and progression opportunities

• A collaborative and forward-thinking work environment

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Floor Manager, you'll play a key leadership role in ensuring the highest standards of cleanliness, presentation, and guest satisfaction across all guest floors. You'll support the Assistant Executive Housekeeper in managing the day-to-day operations of the Housekeeping department, supervising Floor Supervisors and Room Attendants to ensure guestrooms, corridors, and public areas meet Hilton's quality standards. You'll conduct room inspections, monitor productivity and service quality, coordinate with other departments to resolve guest requests promptly, and ensure compliance with health, safety, and brand standards. In the absence of the Assistant Executive Housekeeper, you'll assume responsibility for the guest floor operations, providing leadership and guidance to the team while maintaining exceptional service and operational excellence.

Job Description & Requirements

As the Floor Manager, you will be responsible for performing the following tasks to the highest standards: 

• Work closely with the Front Desk team to ensure correct room status at all times. 
• Maintain good communication with other departments. 
• Ensure the work at guest floor areas are according to the department’s procedures and that guest floor areas are clean and well maintained. 
• Deliver high quality service to guests. 
• Personally inspect VIP rooms. 
• Offer personalized service and assistance for regular and long stay guests. 
• Ensure guests’ needs and reasonable requests are met. 
• Seek opportunities to improve guest service consistently from guests’ comments. 
• Take appropriate action to resolve guests’ complaints promptly. 
• Ensure proper handling of lost and found items. 
• Responsible for key controls of guest floors and the master key control. 
• Supervise and control all guest floor operations, supporting and supervising the supervisors or captains in their work, and providing assistance if required. 
• Handle and record guest supplies including guest on loan items and conduct monthly inventories and related reports. 
• Manage the minibars in guestrooms, ensuring food and beverages are safe for consumption and keep revenue optimized. 
• Record and supervise the daily attendance of team members and outsourced staff. 
• Submit monthly room cleaning credit reports for guest floor team members and outsourced staff. 
• Train, motivate and evaluate team members. 
• Adhere by the hotel’s policies and procedures, Hilton code of business conduct, the hotel’s team member handbook, security and emergency policies and procedures. 
• Perform duties assigned by the Management team deemed necessary. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 

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

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

In addition, this role requires the following minimum qualifications:

• Minimum of 3 years in supervisory positions in the Housekeeping department. 
• Good written and verbal skills. 
• Possess strong training, leadership and people management skills. 
• Guest oriented and able to confidently build and exceed service standards. 
• Strong interpersonal skills and possess an attention to details. 
• Possess quality improvement skills. 
• Good knowledge of all housekeeping areas, i.e. guest floor areas. 
• Actively listen to others and build on good ideas. 
• Effectively understand and utilize resources. 

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

SUSHIRO GH SINGAPORE PTE. LTD.

Job Description

Job Types: Full Time

Timing/Shifts: 6 Day Week

📌 Earning up to Gross $5000
📌 44 Hours/ week (OT Claimable)
📌 AWS + VB
📌 Attractive Medical Benefits and etc.

Key responsibilities

• Responsible for daily smooth and efficient performance and operation of the restaurant

• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all customers consistently

• Conducting daily/weekly roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Ensuring food preparation and cooking are in accordance to company's standard operating procedures

• Handle escalated customer's complaints promptly, professionally and report issues to the higher authority

• Operating and providing training of the existing POS system and ordering system etc.

• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness

• Handle the outlet administrative duties and submit all necessary records and paperwork to the corporate office on time

• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning

• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale amongst the staff in outlets

About you

• Maintaining Standard Operating Procedures for the restaurant operations

• Responsible for conducting monthly stock check and replenishing of all inventories

• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw and furnished product quality at all times

• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective store presentation

• Responsible for the restaurant opening and closing cleaning and washing activities

• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance with legislation and guidelines

• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction whilst within budget guidelines

• Prepare monthly report in relation to the restaurant performance

Requirements:
✔️ Relevant working experience in similar roles in the F&B Industry, able to handle non-halal food preparation

✔️ Strong leadership quality wit excellent communication interpersonal skills

✔️ Able to work rotating shift, weekends and public holidays, may require working long hours

✔️ Can-do attitude, driven, passionate about work and team player

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Responsible for efficiency and profitability functions of all phases of the restaurant.
• Work closely with the Management and Group Kitchen Manager and Kitchen Manager
• in reviewing of menus and highlighting popular dishes, as well as eliminating less popular dishes.
• Carry out Food and Beverage-related projects assigned.
• Review competitors’ sales promotions and discuss with Group Kitchen Manager
• and Kitchen Manager on new popular items served in other restaurants.
• Feedback to management on operation requirements, setbacks, sales and
• general progress of operations.
• Perform confirmation and annual appraisal for all rank and file.
• Ensure that all levels of staff are informed of new special promotions or new items
• in menu.
• Ensure smooth operations and services at the restaurant and enforce discipline.
• Handle all feedback pertaining to the restaurant and highlight to management.
• Responsible for safekeeping and banking in of daily sales.
• Maintain and adhere to 5S standards.

McDonald's Singapore

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

Job Description

You Make It Great! Great Start Great Future.  

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Floor Manager, you will learn to

Shape the future of McDonald's

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Assist and drive recruitment, training, and marketing campaigns

We are looking for people who have

• N Level , O level ,  Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results

Able to work on weekends and public holidays (Minmum 16 hrs per week)

SAFFRONSIPS PTE. LTD.

Job Description

Role overview

We are looking for an experienced and hands-on Restaurant Manager to take full charge of daily operations. You will report directly to the Company Directors and will have complete operational authority over the kitchen, service floor, delivery platforms, staff and compliance functions.

Key responsibilities

• Operations management
• Oversee all daily kitchen and front-of-house operations to the highest standards of food quality, service and cleanliness
• Manage all food delivery platforms (Deliveroo, GrabFood, AllinPay, Foodpanda) and ensure timely fulfilment
• Handle catering bookings, corporate events and group orders
• Ensure full compliance with NEA, SFA, MOM Employment Act and HDB licensing requirements

Staff management

• Recruit, train and supervise all kitchen and service staff
• Manage staff schedules, attendance records and monthly payroll inputs
• Conduct performance reviews and maintain a positive team environment

Customer service

• Ensure exceptional dining and delivery experiences for all customers
• Handle customer feedback, complaints and service recovery promptly

Financial and inventory management

• Monitor daily sales, control food costs and prepare weekly operational reports for Directors
• Manage supplier relationships, place orders and control inventory levels
• Oversee daily POS (AllinPay) reconciliation and cash handling

Marketing

• Manage the restaurant's social media presence and online platforms
• Plan and execute promotional events and special offers

Experience

• Minimum 3 years of experience in restaurant management or F&B operations management
• Proven track record of managing a team of 10 or more kitchen and service staff
• Experience with food delivery platform management is preferred
• Familiarity with Singapore F&B regulations (NEA, SFA, MOM) is an advantage
• Knowledge of North Indian or Asian cuisine is an advantage, but not required — full training on our menu and operations will be provided

Skills and qualifications

• Strong leadership, communication and people management skills
• Solid understanding of restaurant financials, budgeting and cost control
• Experience with POS systems and restaurant management software
• Ability to work flexible hours including evenings, weekends and public holidays
• Good problem-solving skills and ability to manage pressure during peak service
• Relevant qualification in hospitality, F&B management or business administration is an advantage — candidates with equivalent experience and no formal degree are equally welcome to apply

Amara Sanctuary Sentosa

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

Job Responsibilities:

• Meet and ascertain guests requirement for their events, with representative from Catering Sales.

• Conduct and enforce all pre-event checks and control procedures.

• Attend BEO meeting, brief the Banquet team on the event programme and menu and ascertain they are familiar with it.

• Provide fast and effective solutions to resolve any operations or service gaps.

• Conduct daily inspection on storage areas for cleanliness and working conditions using established checklist.

• Handle manpower deployment, recruitment, welfare, staff grievances and disciplinary issues.

• Performs any other duties as assigned by management.

Job Requirements

• Maintain highest standards of professionalism, ethics, grooming and attitude towards Associates, guests, suppliers and other clients.

• Strong communication, customer service and interpersonal skills.

• Good leadership skills.

• Good knowledge and enforcement of liquor and food service laws.

• IT proficient in MS Office applications and Hotel systems.

• Strong team player.

• Ability to multi-task and solve problems in a demanding environment.

• Costing ability

• Food Hygiene certificate

• Willing to work long hours and on weekends/PH

• Ability to relate to and manage large crowds.

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

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

Other Information

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

Odem Group 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.