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Settha Palace Hotel

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

Job Description - 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.

The Vikings Group

Job Description

Job Objective:

The primary goal of this position is to ensure the smooth and efficient operation of the restaurant and other food service outlets, achieving total guest satisfaction in accordance with the company's rules and regulations.

Job description:
- Must be well-versed in the company’s high service and food standards, anticipating and meeting guest needs.
- Have thorough knowledge of food operations, including menu details, cooking methods, menu cycles, and service standards.
- Responsible for managing restaurant reservations, doing the utmost to accommodate guest requests.
- Communicate daily with the Food and Beverage Manager and the Executive Chef/Chef to ensure seamless coordination between the restaurant and kitchen, immediately addressing any guest concerns.
- Keep the Food and Beverage Manager informed of guest-related issues, including special requests, suggestions, or complaints.
- Collaborate with the Bar Manager to discuss wine and bar service in the restaurant and assess the performance of beverage staff.
- Possess strong knowledge of beverage and wine service to effectively monitor the quality of wine service.
- Foster a team spirit by leading and motivating, setting an example for others to follow.
- Delegate specific responsibilities to Head Waiters who oversee various sections of the restaurant.
- Assign work schedules, days off, and side duties to Head Waiters and restaurant FOH staff, ensuring crew members sign their schedules weekly.
- Assign service stations to restaurant personnel based on performance, attitude, and ability, ensuring no discrimination.
- Order and manage equipment necessary for the daily operation of the restaurant, keeping the Food Manager informed of shortages or issues.
- Update table layouts and inventory on a monthly basis.
- Maintain strict control of restaurant equipment, conducting inventories as required by the Food Manager.
- Manage special guest requests and extras, evaluating and submitting them to the Food Manager for review.
- Ensure all personnel take proper care of company property, submitting repair requests and monitoring their progress.
- Ensure that all service staff adhere to company rules regarding uniforms, personal appearance, and hygiene through an individual check-in process.
- Conduct menu briefings before each meal with active participation from waiters and busboys.
- Establish and supervise a training program for all restaurant personnel, covering service standards, menu knowledge, and etiquette, with a focus on future promotions.
- Ensure all restaurant staff are trained and adhere to local health and sanitation policies.
- Set up and maintain a restaurant cleaning schedule to ensure readiness for both announced and surprise city health inspections.
- Evaluate staff performance, providing feedback on strengths and areas for improvement, especially for new employees.
- Work with the Food and Beverage Manager to plan and maintain an effective crew rotation schedule.
- Must be familiar with the Restaurant Operations Manual.
- Complies with local or City Health’s operating procedures.
- Subordinates: All Restaurant FOH Staff
- Reports to F&B Manager, Dining Manager

MGWINE90 PTE. LTD.

Job Description

As an Assistant Manager you will be responsible for providing assistance to the Executive Chef and Restaurant Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling.
• Other adhoc duties as and when assigned by your immediate Supervisor.

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

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

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

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

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

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

Job Requirement:

•             Minimum of 1-2 years of experience in the F&B industry.

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

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

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

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

•             Knowledge of food safety and health regulations.

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

Thong Yie Sze (EA Personnel Registration No: R1112981)

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

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

MGWINE90 PTE. LTD.

Job Description

Chicco is one of many exciting restaurants under CA Concepts: Chicco, Kulto, Cenzo, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

SJM Resorts, S.A.

Job Description

The Assistant Restaurant Manager is responsible for assisting the Restaurant Manager in co-ordinating all phases of restaurant/outlets service operations in the Hotel; coordinate these activities on a daily basis; assist in program planning and quality control.       

Maintain the services and reputation of the Hotel and act as a management representative.

• Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish

• Sets high standards for appropriate team behavior on shift

• Handle guest complaints

• Maintains records of staff periodic manner and operating costs

• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records

• Total receipts and balance against sales, deposit receipts, and lock facility at end of day

• Achieving service quality that exceeds expectations

• P&L monthly meeting

• Attends training sessions and meetings as and when required

• To keep well-versed and updated with Forbes standards for Hotels and Restaurants

• Work together with Training and Development team to analyze reports and plan strategies to achieve the 5-Star rating for Forbes

• Work on-site in Macau

Bachelor degree or certification in hospitality or related disciplines

Minimum of 6 years' restaurant operations experience or in similar job role or equivalent and with working experience in 5-star hotel

ONYX Hospitality Group

Job Description

HIGHLAND SUMMIT HOLDINGS PTE LTD

Job Description

JOB SUMMARY

The Chief Operating Officer (COO) will lead the establishment and expansion of a food and franchise business, overseeing the launch, standardization, and scaling of multiple F&B outlets. This role requires expertise in startup operations, franchise development, multi-unit management, and strategic growth. The COO will focus on building operational frameworks, optimizing processes, ensuring quality control, and driving profitability in a rapidly growing food service brand.
KEY RESPONSIBILITIES

Business Establishment & Franchise Development

• Lead the setup and expansion of a new food & beverage brand, chain, or franchise model from concept to full operation.
• Develop and implement franchise operation models, manuals, and guidelines to ensure brand consistency.
• Oversee the site selection, lease negotiation, and store design process for new outlets.
• Develop and execute a scalable expansion plan, ensuring operational feasibility and market readiness.

Operational Strategy & Multi-Outlet Management

• Create and standardize SOPs (Standard Operating Procedures) for kitchen operations, service quality, and customer experience.
• Set up supply chain logistics, vendor partnerships, and procurement systems to support multiple locations efficiently.
• Ensure seamless coordination across kitchen, front-of-house, delivery, and digital ordering systems.
• Implement cost control measures, improving operational efficiency and profit margins.

Financial Performance & Profitability

• Develop and manage P&L (Profit & Loss) statements, budgets, and financial forecasts for all outlets.
• Optimize pricing strategies, menu engineering, and revenue generation streams (dine-in, takeaway, delivery, and catering).
• Identify cost-saving opportunities without compromising quality or customer experience.

Supply Chain, Procurement & Quality Control

• Establish a robust supply chain with competitive vendor agreements and cost-efficient procurement strategies.
• Ensure adherence to food safety regulations, HACCP standards, and quality assurance protocols.
• Implement inventory management systems to minimize waste and improve stock control.

Customer Experience & Brand Positioning

• Develop and implement customer service training programs to ensure excellence across all outlets.
• Monitor customer feedback, online reviews, and market trends to refine service and product offerings.
• Work closely with marketing teams to create brand awareness, loyalty programs, and promotional campaigns.

Leadership & Team Development

• Build and develop a high-performing operations team, including regional managers, franchise partners, and store teams.
• Design and execute training programs for staff and franchisees to ensure consistent operations.
• Foster a culture of innovation, teamwork, and continuous improvement.

Digital Transformation & Technology Implementation

• Implement POS (Point of Sale) systems, digital ordering platforms, and CRM solutions to enhance operational efficiency.
• Integrate data-driven decision-making to optimize supply chain, staffing, and customer engagement.
• Leverage automation and AI-based analytics for inventory, demand forecasting, and customer preferences.
  

QUALIFICATIONS

This position requires relocation to Chiang Mai, Thailand with Visa and Work Permit provided.

Education:

• Bachelor’s degree inฺ Business, Hospitality, Food Science, or a related field; MBA preferred.

Experience:

• Minimum 12 - 15 years in F&B operations, franchise development, or restaurant chain management, with at least 5+ years in a senior leadership role (COO, VP of Operations, or equivalent).
• Proven track record in launching and scaling multi-unit food businesses, franchise models, and high-growth F&B operations.
• Strong financial acumen with experience in budgeting, cost control, and revenue optimization.
• Expertise in supply chain management, food safety regulations, and customer service excellence.
• Ability to lead, mentor, and scale teams while ensuring operational consistency across multiple locations.

KEY COMPETENCIES

• Restaurant & Franchise Business Setup
• Strategic Planning & Business Expansion
• Multi-Unit Operations & Performance Management
• Financial Acumen & Cost Optimization
• Supply Chain & Vendor Negotiation
• Customer Experience & Service Excellence
• Digital & Technological Integration in F&B
• Leadership & People Development

Guzman y Gomez

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Performance Incentives (quarterly)
●Rapid Career Growth
●5 days work week and 2 days OFF, 44 hours
●Outpatient & Hospitalisation benefits
●Staff meals & discounted meals
●Various types of leave entitlements
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

●Responsible for overall efficient and effective management and operation of the restaurant
●Assist Restaurant Manager on daily restaurant operations
 

We guarantee you will have lots of fun at work and not a single day is the same!

VIOLET OON INC PTE LTD

Job Description

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.
• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition
• He or She must must be able to:
• Sales oriented and ability to lead team to achieve sales targets
• Display initiative, leadership qualities and ability to motivate oneself and team
• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction
• Coordinate all Reservations to ensure optimum capacity
• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation
• Friendly and outgoing personality
• Team player
  
  Exciting Benefits Await You:
• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Guzman y Gomez

Job Description

Benefits
These are just some of the benefits that come with working at GYG:

●Sign-up bonus of $2,000
●Staff referral programme of $500
●Attractive Salary $$
●Performance Incentives (quarterly)
●Rapid Career Growth
●5 days work week and 2 days OFF, 44 hours
●Outpatient & Hospitalisation benefits
●Staff meals & discounted meals
●Various types of leave entitlements
●Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

Job Scope

As the Restaurant Manager you’ll be responsible for the daily management of the restaurant whilst leading & developing your team. As a leader, you’ll be looked upon as a calming force when the heat’s on. On any given day you will be leading the team through busy service periods, crew training, proactively improving guest experience, managing food safety and food quality, managing inventory and restaurant financials as required.

We guarantee you will have lots of fun at work and not a single day is the same!

RAFFLES MARINA LTD

Job Description

Working closely with the board of directors and executive team, you are to ensure upholding the club’s mission of delivering exceptional member and guest experiences while maintaining high operational standards, foster a positive work environment, drive team performance, and financial goals through effective marketing strategies and member engagement

1. Food & Beverage Operations

• Oversee the operations of all F&B outlets including restaurants, bars, lounges, and event catering.

• Ensure service excellence, menu quality, and operational consistency across outlets.

• Collaborate with the Executive Chef and F&B Managers to plan menus, special events, and promotions.

• Monitor cost control, inventory, supplier management, and revenue performance.

2. Housekeeping & Facility Presentation

• Manage housekeeping teams to ensure cleanliness, maintenance, and presentation standards are met throughout the club, guest rooms, and public spaces.

• Oversee laundry services, linen inventory, and housekeeping supplies.

• Implement quality control checks and cleanliness audits regularly.

3. Rooms Division

• Supervise front desk, reservations, concierge, and guest relations teams.

• Monitor room occupancy, guest satisfaction, and service delivery.

• Work closely with maintenance and housekeeping to ensure seamless room turnaround and readiness.

• Support implementation of reservation systems and guest management platforms.

4. Leadership & Team Development

• Lead, mentor, and motivate a cross-functional team of department heads and line staff.

• Conduct performance evaluations and provide coaching for growth and improvement.

• Ensure proper training and compliance with service and safety protocols.

5. Operational Excellence & Member Satisfaction

• Monitor guest/member feedback and implement service recovery and improvement plans.

• Develop and implement SOPs to improve efficiency and consistency across departments.

• Partner with other departments for smooth coordination of club events and activities.

6. Budgeting & Cost Control

• Assist in developing departmental budgets and monitor performance against targets.

• Analyze operational reports and recommend cost-saving strategies without compromising quality.

• Ensure all purchases and expenses are aligned with club policies and financial goals.

Qualifications:

• Bachelor’s degree in Hospitality Management or related field.

• 5+ years of experience in hospitality operations, with at least 2 years in a managerial role overseeing F&B, housekeeping, or rooms.

• Experience in a luxury resort, marina club, or lifestyle hospitality environment is preferred.

• Strong leadership, organizational, and communication skills.

• Knowledge of hospitality systems (PMS, POS, etc.) and guest service metrics.

• Ability to work flexible hours, including weekends and holidays.

Desired Traits:

• Guest-focused mindset with a passion for delivering exceptional service.

• Detail-oriented, hands-on, and proactive in problem-solving.

• Calm under pressure with strong interpersonal and team management skills.

• Passion for hospitality and high-end lifestyle experiences.

Marina Bay Sands Pte Ltd

Job Description

• Job Responsibilities
  
  The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants

• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met

• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills

• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence

• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency

• Review operating results with the team and identify opportunities to improve performance

• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order

• Inspect food items are set in proper quantities and to Hotel standards

• Review the reservation book, pre-assign designated tables and follow up on all special requests

• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period

• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate

• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.

• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction

• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements

• Maintains staff files

• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc

• Approves the schedule and flex day requests for all restaurant staff

• Responsible for coordinating training of all staff as required

• Coordinates inventories and orders food and beverage products, supplies and equipment as required

• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Fluent in English, knowledge of additional languages is a plus.

• Knowledge of cuisines, their preparation and service.

• Be willing to work any day and any shift.

• Able to perform under pressure.

Marina Bay Sands Pte Ltd

Job Description

Job Responsibilities

The Assistant Manager will assist the Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.

This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met

• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills

• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence

• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency

• Review operating results with the team and identify opportunities to improve performance

• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order

• Inspect food items are set in proper quantities and to Hotel standards

• Review the reservation book, pre-assign designated tables and follow up on all special requests

• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period

• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate

• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.

• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction

• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements

• Maintains staff files

• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc

• Approves the schedule and flex day requests for all restaurant staff

• Responsible for coordinating training of all staff as required

• Coordinates inventories and orders food and beverage products, supplies and equipment as required

• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Fluent in English, knowledge of additional languages is a plus.

• Knowledge of cuisines, their preparation and service.

• Be willing to work any day and any shift.

• Able to perform under pressure.

Marina Bay Sands Pte Ltd

Job Description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist General Manager in successfully opening and maintained management of Paiza Sky Residence.

• Overall knowledge of the food and beverage industry – Strong wine knowledge a plus

• Accountable for planning, coordinating and managing a medium to large staff and services to ensure efficient and effective F&B operations

• Upholding strict adherence to hygiene standards and customer service standards at all times

• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaising with other support function departments (i.e. finance, HR, procurement, etc.) ensuring the success of the restaurant

• Provide strong presence and leadership amongst the team in absence of the General Manager.

• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency

• Develop promotional activities which generate increased revenue and stimulate increased activity.

• Review operating results with the team and identify opportunities to improve performance

• Ensure all cashiering procedures are processed in compliance with accounting standards

• Monitor and minimize wastage of consumables and maintain labor productivity ratios

• Anticipate heavy business times and organize procedures and schedules to accommodate business levels

• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Responsible for coordinating training of all staff as needed.

• Coordinates inventories and orders food and beverage products, supplies and equipment as needed.

• Holds daily pre-shift meetings and departmental meetings as needed.

• Responsible for maintaining and delivering schedules, reviews, discipline, staff awards, payroll, SRFs, etc

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements

• Maintains guest profiles on a daily basis and takes appropriate actions as necessary

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

• Minimum 3-5 years' experience in an integrated resort, restaurant group, private club or luxury hotel chain

Other Prerequisite

• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.

• Enjoys problem solving and can think outside-the-box in difficult situations.

• Team oriented approach to management with a mindset of open communications.

• Capable of building and managing relationships with multiple departments as well as key customers.

• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.

• Willing and able to work on shifts, weekends and public holidays

• Able to perform under pressure

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

Destination Group

Job Description

We are seeking an experienced and energetic Bar Manager to lead our bar operations at Radisson RED Phuket. The ideal candidate will have a passion for mixology, strong leadership skills, and a track record of creating exceptional guest experiences in a vibrant and contemporary setting.

Key Responsibilities:

• Oversee daily bar operations, ensuring exceptional service and quality drinks for all guests.

• Develop and execute innovative drink menus and promotions that align with Radisson RED’s brand identity.

• Lead, mentor, and motivate the bar team to provide an outstanding guest experience.

• Maintain inventory control, ordering supplies, and ensuring cost-efficiency.

• Monitor and ensure compliance with all health, safety, and alcohol-related regulations.

• Manage the bar’s financial performance, including budgeting, cost control, and achieving revenue targets.

• Build and maintain strong relationships with guests, ensuring repeat business and brand loyalty.

• Stay updated on industry trends and continuously innovate the bar offerings.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

• Minimum of 3 years of experience in bar management or similar leadership role.

• Expertise in mixology and bar operations, with strong knowledge of spirits, cocktails, and beverage trends.

• Proven ability to lead and motivate a team, ensuring exceptional service standards.

• Strong financial acumen with experience in budgeting and inventory management.

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

• Fluency in English; knowledge of Thai is a plus.

Why Join Us?

• Competitive salary and benefits package.

• Work Permit and Work Visa.

• Relocation Package: Staff Meals and Accommodation.

• Opportunities for professional development and career growth within an exciting global hospitality brand.

• Work in a dynamic, creative, and collaborative environment.

• Be part of a team that values innovation and creativity in the hospitality industry.

How to Apply:
If you are passionate about mixology, leadership, and delivering exceptional experiences, we want to hear from you! Please submit your resume and cover letter detailing your relevant experience to recruitment@destination-group.com. Please include "Bar Manager - Radisson RED Phuket" in the subject line.

iO Italian Osteria

Job Description

Roles & Responsibilities
Job Description & Requirements

• Job Title: Assistant Restaurant Manager (Italian Restaurant)
• Type: Full-time position
• Cuisine: Italian
• Location: Duxton Road, Upper East coast

RESPONSIBILITIES

• Assist to F&B Manager to oversea operation
• Provide excellent customer service by greeting guests, taking orders, and serving food and drinks
• Explain menu items and make recommendations to guests
• Ensure team maintain cleanliness and orderliness of the restaurant, including housekeeping, table setting, and general upkeep
• Work collaboratively as part of a team to ensure efficient service
• Demonstrate a positive working attitude
• Able to handle team of 6-8 service staff
• Provide in house and on job training to staffs

REQUIREMENTS

• At least 8-10 years of relevant experience in the F&B industry
• Customer service-oriented with excellent communication skills
• Ability to work 6 days a week including weekends and public holidays
• Able to commit additional hours during staff shortage or special events
• Proficiency in POS ordering system
• Familiarity with Italian cuisine and beverages (added advantage)
• Candidate with lesser experience can start as Outlet Executive

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Discounts
• Annual Loyalty Salary Increment

Keiken Pte. Ltd.

Job Description

Roles & Responsibilities

• Leading the team with positive attitude
• Daily sales report at the end of day shift, including attendance of staff
• To supervise and sign off beverage inventory as well as wastage record every month and submit by the end of the month.
• Manage budget and cost of food and beverage
• Scheduling of staff on duty
• Conduct daily briefing
• Training and supervising new/existing staff
• Petty cash and cash control
• Ensure that staff's food hygiene cert is up to date
• Customer complaint management
• Staff management and retention

PARKROYAL Collection Hotels & Resorts

Job Description

Roles & Responsibilities

Job Summary:

In this role, you will be managing alongside the manager the bar/lounge operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals.

Keys Areas of Responsibility and Duties

• Manage the day-to-day activities of the lounge/bar schedule employees to ensure proper coverage, and plan and assign work. Communicate and enforce policies and procedures.
• Ensure all staff are properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job.
• Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction
• Create innovative programs and promotions to market special menu items and Support system-wide food and beverage programs. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Conduct meetings to inform staff of special promotions, daily specials, and additional information.
• Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc.in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and Establish par levels for supplies and equipment. Establish procedures and timeframes for conducting inventory.
• Ensure that all bar equipment, including but not limited to sinks, taps, blenders, cash registers, is in proper operational condition and is cleaned on a regular basis. Ensure that all bar/lounge facilities are cleaned, and properly stocked according to anticipated business volumes. .
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Perform other duties as assigned including assisting bar staff with their job functions during peak
• Manage guest queries in a timely and efficient manner.

Requirements

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• At least 4 Year(s) of working experience in the related field is required for this position.
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to work on weekends and public holidays.

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
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply

Pan Pacific Hotels Group is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

NAN YANG DAO PTE. LTD.

Job Description

Job Description & Requirements

1. Supervision and Leadership:Supervise and coordinate the activities of food and beverage staff, including servers, bartenders, and kitchen personnel.
   Provide training and development to team members, including onboarding new hires and offering ongoing coaching.
   Conduct performance evaluations and address any staff issues or disciplinary actions as needed.
2. Guest Service:Ensure high standards of guest service are maintained, addressing any guest concerns or complaints promptly and professionally.
   Monitor guest satisfaction and make recommendations for improvements based on feedback and observations.
3. Operational Management:Oversee daily operations, including opening and closing procedures, inventory management, and equipment maintenance.
   Ensure that service standards are consistently met, including proper table settings, timely service, and adherence to established procedures.
   Manage reservations and seating arrangements to maximize efficiency and guest satisfaction.
4. Financial Responsibilities:Assist in budget management, including monitoring labor costs and food and beverage expenses.
   Participate in inventory control and ordering processes to ensure adequate stock levels while minimizing waste.
   Handle cash and financial transactions accurately, including processing payments and reconciling receipts.
5. Health and Safety Compliance:Ensure compliance with health and safety regulations, including food handling procedures, sanitation practices, and workplace safety standards.
   Conduct regular inspections to maintain cleanliness and hygiene in all service areas.
6. Marketing and Promotion:Assist in developing and implementing promotional strategies to drive sales and enhance the establishment’s brand.
   Collaborate with the marketing team to create special events, menu updates, and promotional campaigns.
7. Reporting and Administration:Prepare and submit reports related to sales, inventory, and staff performance as required.
   Maintain accurate records of operational activities and communicate any issues or discrepancies to management.

Qualifications:

• High school diploma or equivalent; a degree in Hospitality Management or related field preferred.
• Previous experience in a supervisory role within a food and beverage environment.
• Strong knowledge of food and beverage service, including menu items, wine pairings, and dining etiquette.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Proficiency in using point-of-sale (POS) systems and other relevant software.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to [weight] pounds.
• Ability to work in a variety of conditions, including high noise levels and varying temperatures.

Raffles Hotel Singapore

Job Description

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

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

Primary Responsibilities

Key Job Requirements

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

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

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

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

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

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

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

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

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

• Creates and updates restaurant Standard Operating Procedures.

• Creates and updates bar recipes in Material Control.

• Establishes minimum/maximum par stock of guest supplies.

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

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

• Ability to work independently and with minimal supervision.

• Highly organised with strong analytic and communication skills.

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

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

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

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

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

Oversees Daily Operations and Achieving Targets

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

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

• Forecasts sales, covers and payroll costs.

• Supervises operation, ensuring sufficient manning coverage for operation.

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

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

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

• Consistently adheres to timelines of deliverables.

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

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

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

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

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

• Present in the operation areas during all meal periods.

Provides a Leading and Consistent Guest Experience

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

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

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

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

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

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

Management and Leadership of Outlet

• Is a mentor and role model to all colleagues in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.

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

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

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

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

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

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

• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.

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

• Manages performance issues by using varied coaching styles.

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

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

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

• Performs colleague appraisals and executes disciplinary actions if required.

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

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

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

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

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the 4 bar outlets (Long Bar/Raffles Courtyard/Writers Bar/Pool Bar).

• Comfortably and confidently answers questions and attends to queries or feedback regarding Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.

• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc. for Long Bar/Raffles Courtyard/Writers Bar/Pool Bar

• Implements appropriate and effective measures to improve control of labour and operating for Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.

• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

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

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

• Guides the departmental orientation for new joiners.

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

Other Responsibilities

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

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

• Ensures NEA rules and regulations are met and maintained. 

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

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

Candidate Profile

Knowledge and Experience

• Bachelor's degree in food & Beverage/Hospitality Management or extensive hands-on experience in a cocktail bar concept.

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

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

• Strong working knowledge of Microsoft Office.

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

• Involvement in reservations and understanding of Revenue Management processes.

• Thrives in large scale operation and high volume operation.

Competencies

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

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

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

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

• Good presentation and influencing skills.

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

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

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

• Self-motivated and energetic.

• Flexible and adaptable to different working locations.

• Commitment to professional and brand values.

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

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

• Builds strong rapport and coordinates actions.

• Sense of urgency and able to prioritise tasks.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

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

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

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Commonwealth Concepts Pte. Ltd.

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.

• Guide kitchen new staff on how to prepare items on the menu the PastaMania way. Prepare, check, and taste all batches of food prepared to the outlets, ensure consistency in taste, quantity, colour, temperature, and presentation of food. 

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration / benefits

• Location: Tampines Mall, Bugis Junction, Paya Lebar, Parkway, City Square Mall, Kallang Wave Mall, Sengkang Sport Complex, Hougang One

multipliers

Job Description

About the role

What you'll be doing

• Manage and lead a team of talented hospitality professionals, including servers, hosts, and cooks
• Oversee all aspects of restaurant operations, from inventory management to staff scheduling and training
• Implement effective cost-control measures and monitor financial performance to maximise profitability
• Ensure strict adherence to health, safety, and hygiene standards
• Develop and execute marketing strategies to attract and retain customers
• Foster a positive and collaborative work environment that encourages employee engagement and development
• Liaise with suppliers and vendors to maintain a consistent supply of high-quality products
• Continuously seek opportunities to improve operational efficiency and enhance the overall customer experience

What we're looking for

• Minimum of 5 years of proven experience in a restaurant management role, preferably in the Hospitality & Tourism industry
• Excellent leadership and people management skills, with the ability to motivate and inspire a team
• Strong financial acumen and the ability to analyse and interpret data to drive business decisions
• Exceptional customer service orientation and the ability to create a welcoming and engaging atmosphere
• Thorough knowledge of inventory management, cost control, and food safety regulations
• Excellent communication and interpersonal skills, with the ability to liaise effectively with a diverse range of stakeholders
• Adaptable and flexible, with the ability to thrive in a fast-paced, dynamic environment

What we offer

• Competitive salary and performance-based bonuses
• Comprehensive benefits package, including health insurance and retirement contributions
• Opportunities for career development and advancement within the organisation
• A collaborative and supportive work environment that values work-life balance
• Ongoing training and development programs to enhance your skills and knowledge

About us

Herald Suites

Job Description

• Must have a minimum of three (3) years previous Food & Beverage supervisory/ management experience and can successfully manage the F&B operations of a Boutique Hotel 
• Possess excellent management knowledge in both dining & kitchen operation
• Knowledgeable in food costing, purchasing and inventory management
• Has strong interpersonal, leadership skills and extremely guest focused.
• Must have excellent presentation and communication skills (both verbal and written), attention to detail and has the ability to multi-task

Commonwealth Concepts Pte. Ltd.

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.

• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 

• Maximize sales potential of outlet through local store marketing.

• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.

• Ensure that every staff understand their duties and responsibilities. 

• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.

• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.

• Supervise cash flow and handle petty cash payments.

• Develop and help to implement cashier and administrative systems.

• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.

• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.

• Supervise operations in outlet and serve customers when required.

• Handle cashiering when others are not available. Tally cash register and bank in cash daily.

• Handle customer complaints, maintaining good customer relationships.

• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.

• Guide kitchen new staff on how to prepare items on the menu the PastaMania way. Prepare, check, and taste all batches of food prepared to the outlets, ensure consistency in taste, quantity, colour, temperature, and presentation of food. 

• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef

• Ensure that high standard of hygiene is maintained in the kitchen.

• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry

• Able to perform extended shift duties; weekends & public holidays

• Enjoys interacting with people and servicing customers

• Possess good communication skills

• Able to lead, manage and motivate outlet staff

• Always keen to get feedback for improvement

• Is matured and shows good leadership skills

Other Information

• Attractive remuneration/ benefits

• Location: Causeway Point / North Point

Crackerjack

Job Description

*Willing to work at 4ecom J Diono St., Aseana Pasay city
Recruiting, interviewing and training staff to follow restaurant procedures
Maintaining safety and food quality standards
Keeping customers happy, getting their feedback on the experience and handling complaints
Organizing schedules, keeping track of employees’ hours and recording payroll data
Ordering food, linens, gloves and other supplies while staying within budget limitations
Supervising daily shift operations, including front- and back-of-house restaurant operations
Controlling operational costs and identifying ways to cut waste
Appraising staff performance and disciplining or retraining employees to correct poor performance

Silantro Fil Mex Cantina

Job Description

-Direct and supervise the staff and day-to-day operations in the assigned branch location
-Ensuring delivery of quality customer service
-Achievement of sales or productivity goals.
-Monitor expenses
-Handles Staff

Far East Organization

Job Description

Commonwealth Concepts Pte. Ltd.

Job Description

Responsible for outlet operations. Perform ordering of non-food items, monitor and control operational costs, ensure maximum customer satisfaction and handle all staffing issues e.g. appraisal, promotion, hiring, etc. May also plan marketing strategies with Area Manager.

Responsibilities

• Monitors outlet’s expenses, ensuring all costs are within budget. Feedback regularly to Management about discrepancies/adjustments in budgets.
• Assist Area Manager to develop market positioning and ensure that advertising, promotions, food, and prices are consistent with and communicate that positioning to the staff. 
• Maximize sales potential of outlet through local store marketing.
• Control labour costs through sound scheduling and improving employee productivity through training and better kitchen and dining room layouts.
• Ensure that every staff understand their duties and responsibilities. 
• Oversee all staffing issues including areas like motivation, recruitment, discipline, and training.
• Plan staff schedule in advance and ensure that there are enough staff for service and kitchen operations.
• Supervise cash flow and handle petty cash payments.
• Develop and help to implement cashier and administrative systems.
• Make every effort to let customers feel welcome with friendly and uncompromising service. Ensure all service crew follow likewise.
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Supervise operations in outlet and serve customers when required.
• Handle cashiering when others are not available. Tally cash register and bank in cash daily.
• Handle customer complaints, maintaining good customer relationships.
• Review ordering of food for the week. Control food cost by minimizing wastage during food preparation and over-stocking.
• Guide kitchen new staff on how to prepare items on the menu the PastaMania way. Prepare, check, and taste all batches of food prepared to the outlets, ensure consistency in taste, quantity, colour, temperature, and presentation of food. 
• Review customer feedback and channel this back to Assistant Outlet Chef or Outlet Chef
• Ensure that high standard of hygiene is maintained in the kitchen.
• Any ah-hoc duties assigned by Management.

Requirements

• Experience in F&B industry
• Able to perform extended shift duties; weekends & public holidays
• Enjoys interacting with people and servicing customers
• Possess good communication skills
• Able to lead, manage and motivate outlet staff
• Always keen to get feedback for improvement
• Is matured and shows good leadership skills

Other Information

• Attractive remuneration/ benefits
• Location: CCK / West Mall / Fusionpolis / HarbourFront / JEM

Wyndham Singapore Hotel

Job Description

Reporting to the General Manager, you will be responsible for managing the daily operations of all F&B services, ensuring adherence to budgetary guidelines. Your main objective will be to drive sales and revenue by delivering outstanding customer satisfaction and fostering strong employee engagement.

Responsibilities:

• Create and implement innovative concepts that elevate the overall guest experience.
• Partner with the executive team to develop and execute effective operational strategies.
• Oversee daily F&B operations, ensuring they align with budgetary guidelines while upholding the highest standards of quality and service.
• Design and refresh menus, manage procurement, and continually seek ways to improve operational processes.
• Lead, train, and inspire F&B staff, fostering a culture of continuous learning and collaboration across departments.
• Ensure adherence to all food, health, and safety regulations.
• Manage all food outlets, ensuring each is run efficiently by the respective teams.
• Promote flexible work practices, emphasizing multi-skilling and cross-functional support to optimize resource utilization.
• Monitor daily revenue performance, implement upselling strategies, and propose innovative promotions to drive profitability.
• Develop and execute marketing initiatives, events, and promotions to attract and retain guests, maximizing revenue and profits.
• Lead and mentor a team of culinary and service professionals, cultivating a culture of creativity and excellence.
• Carry out other tasks as delegated by the immediate supervisor.

Requirements:

• A Diploma or Advanced Diploma in F&B Services Management, Hospitality Management, or a related field.
• A minimum of 5 years of relevant experience in the hospitality industry.
• In-depth knowledge of creating engaging concepts and operational strategies for hospitality environments.
• A creative mindset with a strong passion for culinary trends and innovation.
• Exceptional communication, organizational, and leadership skills.
• Proven ability to develop teams and maintain high levels of guest satisfaction.
• Familiarity with various software programs, including MS Office and POS systems.
• A certificate in Food Safety Management Systems (FSMS) is a plus.
• Results-oriented with a strong service focus.
• Only Singaporean candidates will be considered.

BOK Fried Chicken

Job Description

Exercises ultimate authority above all branch employees; he/she oversees and reports all aspects of the branch’s operations; possess above average technical competency and quick thinking; he/she is a problem solver and troubleshooter. The Branch Manager is the conduit between the management and the branch. He/she must ensure that all guidelines and policies are satisfactorily met, including sales quotas, grooming, housekeeping, food safety, food preparation standards, and customer service metrics.

Qualifications:

• An associate's or bachelor's degree may be preferred for management in specialized fields.

• Previous work experience may qualify in place of high school diploma.

• Proven leadership skills and the ability to effectively manage others.

• Customer service oriented

• Attentive to detail

• Willing to work on shifting schedules

• Proficient computer operating systems, such as Windows or MacOS and competent with Microsoft Office applications (Word, Office, Excel, Powerpoint). Must be tech savvy and can easily learn system POS, GrabFood, & foodpanda applications.

• Must not be afraid to get his/her hands dirty

• Received a passing grade on the given BOK competency test

Duties & Responsibilities:

The branch manager is the acting head of all kitchen and cashiering duties in the branch and can work in the kitchen, or cashier when needed.

AS A BRANCH HEAD :

• Be responsible for all aspects of daily operations, including training of staff, emergency decision- making, and full interaction with the customer.

• Maintain discipline and promote efficiency among his/her subordinates in order to achieve and desired goals of the branch.

• Investigate, observe due process, and recommend corrective actions to management whenever staff violates any policies set.

• Handle and resolve customer complaints by executing commendable customer recovery procedures to address complaints and concern.

• Audit sales, change funds, inventory, and petty cash.

• Check the branch premises ensuring that all (kitchen and dining) area is safe and sanitary fordaily operations.

• Check the attendance and grooming of staff. Ensuring proper hygiene and grooming of all staff.

• Brief everyone on the targets and expectations for the day. Ensure that the staff’s performancemeets the required standard of performance.

• Double-check the cash sales against the sales report before cash sales are deposited.

• always monitor/check the inventory movement and availability of the stocks and processreplenishment request for the branch needs.

• Ensure to provide accurate inventory status information for the branch’s data analysis.

• Submit accurate weekly Branch Consolidation Report.

• Ensure proper storage of perishable and non-perishable supplies for organization of safetypurposes.

• Monitor and report the inventory usages and wastages.

• Create a strategic weekly schedule for better operations.

• Provide adequate product information for customer queries.

• Orients and provide training for new kitchen or cashier staff on the daily operations.

• Evaluate trainees after one month.

• Prepare daily written reports for the update of the staff from different shifts.

• Input the daily sales and expenses for the branch.

• Regularly update the management team and BOK KOREAN FRIED CHICKEN Head Office ofsituations and events needed to be reported about the branch.

• Ensure purchasing, handling, and storage of all supplies are based on BOK KOREAN FRIEDCHICKEN standards.

• Maintain the cleanliness and safety of the branch at all times

• Ensure the highest quality levels of products and hospitality.

• Ensure that the preparation and serving of all foods are based on BOK KOREAN FRIED CHICKENstandards.

• Ensure that the housekeeping schedule is strictly adhered to.

• Performance other tasks designated by the management.

• Must follow Bank Deposit Schedule provided by the management.

• Ensure the implementation of new guidelines and revisions on the standard procedure providedby BOK KOREAN FRIED CHICKEN

• Ensure staff to follow customer interaction based on BOK KOREAN FRIED CHICKEN standards

• Monitors the implementation of cash handling protocols.

• Ensure and check the quality and quantity of delivery supplies and provide rejection of delivery supplies if does not meet BOK KOREAN FRIED CHICKEN standards.

• Should report 6 times in a week or 48 total hours

AS A KITCHEN HEAD :

• Maintain, clean, and sanitize the preparation area, freezers, supplies storage shelves, and menu board at all times.

• Monitor and ensure product freshness. No expired products should be used and sold. Ensure that sufficient pre-cooked products are kept at an acceptable temperature.

• Prepare and assemble food/beverages with special attention to sanitation and order. Monitor leftover ingredients for quality

• Ensure proper portioning and presentation of food/beverage before serving

• Ensure that all food preparation and storage areas meet BOK KOREAN FRIED CHICKEN’s cleaning standards.

• Clean food preparation area and maintain proper storage or disposal of leftover food supplies.

• Appropriately stock the inventory

• Ensure that FIFO (First In, First Out) of products and supplies are strictly implemented.

• Manage and monitor wastages of ingredients (chicken trimming, batter mix, sauces, etc.) andproducts (cooked kimchi fried rice, plain rice, etc.)

• Receive branch delivery of ingredients.

• Comply with sanitation regulations and safety standards.

• Empty, dispose of, and clean the trash and trash bins.

AS CASHIER

• Count the cashier fund before the start of the shift’s transactions to ensure that amounts are correct and that there is adequate change.

• Make sure that there are enough bills and coins.

• Keep the cash box locked when unattended.

• Ensure the availability of official receipts and report forms.

• Make the customers aware of BOK KOREAN FRIED CHICKEN offerings.

• Double-check the change given to customers after payment has been received.

• Check and replenish all counter supplies.

• Always practice FIFO (First-In, First-Out) method when displaying and getting products, stocks,and supplies.

• Ensure the products are properly displayed, labeled, and priced correctly.

Dempsey Resource Management Inc.

Job Description

Requirements and skills
Work experience as a Catering Manager, Restaurant Manager or similar role
Understanding of food hygiene
Hands-on experience with creating menus from scratch
Excellent organizational and time-management skills
Customer service attitude
Ability to remain calm and make quick decisions under stressful circumstances
Flexibility to work during weekends and holidays
Certification in hospitality or culinary management is a plus

BOK Fried Chicken

Job Description

Exercises ultimate authority above all branch employees; he/she oversees and reports all aspects of the branch’s operations; possess above average technical competency and quick thinking; he/she is a problem solver and troubleshooter. The Branch Manager is the conduit between the management and the branch. He/she must ensure that all guidelines and policies are satisfactorily met, including sales quotas, grooming, housekeeping, food safety, food preparation standards, and customer service metrics.

Qualifications:

• An associate's or bachelor's degree may be preferred for management in specialized fields.

• Previous work experience may qualify in place of high school diploma.

• Proven leadership skills and the ability to effectively manage others.

• Customer service oriented

• Attentive to detail

• Willing to work on shifting schedules

• Proficient computer operating systems, such as Windows or MacOS and competent with Microsoft Office applications (Word, Office, Excel, Powerpoint). Must be tech savvy and can easily learn system POS, GrabFood, & foodpanda applications.

• Must not be afraid to get his/her hands dirty

• Received a passing grade on the given BOK competency test

Duties & Responsibilities:

The branch manager is the acting head of all kitchen and cashiering duties in the branch and can work in the kitchen, or cashier when needed.

AS A BRANCH HEAD :

• Be responsible for all aspects of daily operations, including training of staff, emergency decision- making, and full interaction with the customer.

• Maintain discipline and promote efficiency among his/her subordinates in order to achieve and desired goals of the branch.

• Investigate, observe due process, and recommend corrective actions to management whenever staff violates any policies set.

• Handle and resolve customer complaints by executing commendable customer recovery procedures to address complaints and concern.

• Audit sales, change funds, inventory, and petty cash.

• Check the branch premises ensuring that all (kitchen and dining) area is safe and sanitary fordaily operations.

• Check the attendance and grooming of staff. Ensuring proper hygiene and grooming of all staff.

• Brief everyone on the targets and expectations for the day. Ensure that the staff’s performancemeets the required standard of performance.

• Double-check the cash sales against the sales report before cash sales are deposited.

• always monitor/check the inventory movement and availability of the stocks and processreplenishment request for the branch needs.

• Ensure to provide accurate inventory status information for the branch’s data analysis.

• Submit accurate weekly Branch Consolidation Report.

• Ensure proper storage of perishable and non-perishable supplies for organization of safetypurposes.

• Monitor and report the inventory usages and wastages.

• Create a strategic weekly schedule for better operations.

• Provide adequate product information for customer queries.

• Orients and provide training for new kitchen or cashier staff on the daily operations.

• Evaluate trainees after one month.

• Prepare daily written reports for the update of the staff from different shifts.

• Input the daily sales and expenses for the branch.

• Regularly update the management team and BOK KOREAN FRIED CHICKEN Head Office ofsituations and events needed to be reported about the branch.

• Ensure purchasing, handling, and storage of all supplies are based on BOK KOREAN FRIEDCHICKEN standards.

• Maintain the cleanliness and safety of the branch at all times

• Ensure the highest quality levels of products and hospitality.

• Ensure that the preparation and serving of all foods are based on BOK KOREAN FRIED CHICKENstandards.

• Ensure that the housekeeping schedule is strictly adhered to.

• Performance other tasks designated by the management.

• Must follow Bank Deposit Schedule provided by the management.

• Ensure the implementation of new guidelines and revisions on the standard procedure providedby BOK KOREAN FRIED CHICKEN

• Ensure staff to follow customer interaction based on BOK KOREAN FRIED CHICKEN standards

• Monitors the implementation of cash handling protocols.

• Ensure and check the quality and quantity of delivery supplies and provide rejection of delivery supplies if does not meet BOK KOREAN FRIED CHICKEN standards.

• Should report 6 times in a week or 48 total hours

AS A KITCHEN HEAD :

• Maintain, clean, and sanitize the preparation area, freezers, supplies storage shelves, and menu board at all times.

• Monitor and ensure product freshness. No expired products should be used and sold. Ensure that sufficient pre-cooked products are kept at an acceptable temperature.

• Prepare and assemble food/beverages with special attention to sanitation and order. Monitor leftover ingredients for quality

• Ensure proper portioning and presentation of food/beverage before serving

• Ensure that all food preparation and storage areas meet BOK KOREAN FRIED CHICKEN’s cleaning standards.

• Clean food preparation area and maintain proper storage or disposal of leftover food supplies.

• Appropriately stock the inventory

• Ensure that FIFO (First In, First Out) of products and supplies are strictly implemented.

• Manage and monitor wastages of ingredients (chicken trimming, batter mix, sauces, etc.) andproducts (cooked kimchi fried rice, plain rice, etc.)

• Receive branch delivery of ingredients.

• Comply with sanitation regulations and safety standards.

• Empty, dispose of, and clean the trash and trash bins.

AS CASHIER

• Count the cashier fund before the start of the shift’s transactions to ensure that amounts are correct and that there is adequate change.

• Make sure that there are enough bills and coins.

• Keep the cash box locked when unattended.

• Ensure the availability of official receipts and report forms.

• Make the customers aware of BOK KOREAN FRIED CHICKEN offerings.

• Double-check the change given to customers after payment has been received.

• Check and replenish all counter supplies.

• Always practice FIFO (First-In, First-Out) method when displaying and getting products, stocks,and supplies.

• Ensure the products are properly displayed, labeled, and priced correctly.

DINELINK INC.

Job Description

Job Title: Restaurant Manager

Job Description: As a restaurant manager, you will be responsible for overseeing all aspects of the restaurant's operations to ensure exceptional guest experiences, efficient operations, and profitability. You will lead and motivate the team, maintain high standards of quality, cleanliness, and safety, and manage administrative tasks to support the business's success.

Responsibilities:

1. Supervise and coordinate daily restaurant operations, including opening and closing procedures.
2. Train, coach, and motivate staff to deliver excellent customer service and achieve performance targets.
3. Ensure compliance with health, safety, and sanitation regulations.
4. Monitor inventory levels and order supplies as needed to maintain stock levels and minimize waste.
5. Manage restaurant budgets and financial transactions, including cash handling and reporting.
6. Develop and implement strategies to maximize sales and profitability.
7. Resolve customer complaints promptly and professionally.
8. Conduct regular inspections to ensure cleanliness, maintenance, and adherence to brand standards.
9. Coordinate with vendors, suppliers, and contractors as necessary.
10. Stay updated on industry trends and competitor activities to identify opportunities for improvement.

Qualifications:

1. Previous experience in restaurant management or a related field.
2. Strong leadership and communication skills.
3. Ability to multitask and prioritize in a fast-paced environment.
4. Knowledge of food safety regulations and best practices.
5. Excellent problem-solving abilities.
6. Proficiency in basic computer software (e.g., MS Office, POS systems).
7. Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications:

1. Bachelor's degree in hospitality management or a related field.
2. Certification in food safety or restaurant management.
3. Experience with scheduling software and labor management systems.
4. Familiarity with local market trends and customer preferences.

Skills:

1. Leadership
2. Communication
3. Decision-making
4. Problem-solving
5. Time management
6. Financial acumen
7. Customer service

Working Conditions:

• Fast-paced restaurant environment
• Standing and walking for extended periods
• Evening, weekend, and holiday shifts required

Far East Organization

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 9 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 16,500 rooms under management across 100 hotels and serviced residences in eight countries - Australia, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand and Singapore - with more in our development pipeline.

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

• Ensure guest rooms and public areas are maintained in accordance with policies, standards and guidelines
• Inspect assigned areas regularly to ensure furnishing, facilities and equipment are cleaned and maintained
• Take charge of assigned areas and ensure housekeeping services are in line with the established standards
• Conduct random checks on service areas
• Ensure trolleys are replenished and properly parked at designated areas
• Perform Room Attendant assignments (i.e.. completion of rooms cleaning and allocation of extra duties)
• Ensure work orders and requests are carried out promptly and efficiently
• Investigate and follow up on feedback regarding housekeeping services

• O-Level or equivalent
• At least 2 years of supervisory experience in Hotel Housekeeping
• Proactive, meticulous and able to perform strenuous activities and handle heavy load

Alice Boulangerie Pte. Ltd.

Job Description

Job Summary:

We are looking for a highly motivated and results-driven Restaurant Manager to join our new opening outlet! The candidate must have excellent interpersonal skills as well as experience in a restaurant environment. Importantly, having a hands-on approach in leading by example, seeking service excellence at all times.

The role will focus on training team members to deliver outstanding customer service and consistently achieve guest and employee satisfaction, while maintaining standards and meeting or exceeding business goals.

Key Responsibilities:

Sales Achievement:

• Devise and execute seasonal promotions to refrain existing customers and achieve monthly sales target.
• Responsible for planning and working within budget, maximizing profits and achieving sales targets set by the Company.
• Actively involved in collaboration and B2B sales to other F&B establishments such as restaurants and hotels to increase product sales.
• Provide input and analysis report to management team based on assessing Sales reports and how to improve overall business performance.
• Coordinate and cooperate with the other department to ensure a consistent delivery of F&B offerings and work closely with them on integrated promotions and events.
• Perform any other ad-hoc duties as assigned by the Company.

Operations Management:

• Oversee daily restaurant operations, ensuring seamless service and an exceptional dining experience.
• Organization of stocks and equipment, ordering of supplies and oversee the maintenance and cleanliness.
• Coordinate communication between Service team and Kitchen team to ensure smooth execution.
• Ensure compliance with health and safety regulations, company policies, and operational standards.

Customer Service:

• Ensuring a great customer experience at our restaurant across food & beverage and maintaining the ambience and facilities to the highest standard.
• Maintain the highest quality with consistent product standards.
• Implement and refine Standard Operation Procedure SOPs to enhance efficiency and guest satisfaction.
• Oversee reservations, guest preferences and special requests to enhance satisfaction.
• Handles all guests queries and feedbacks in a professional and timely manner.

Team Leadership:

• Responsible in recruitment, training, motivation a high-performing team, fostering a positive and collaborative work environment.
• Planning schedules, work out shifts with service staff and managing manpower.
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently.
• Conduct regular performance evaluations, provide feedback and implement staff development programs.

Job Requirements

• Minimum 5 years of experience leading and managing a team of restaurant professionals.
• With good knowledge of wine preferred.
• In-depth knowledge of fine dining service standards, wine, and gastronomy trends.
• Excellent leadership and team management skills.
• Exceptional communication, interpersonal, and problem-solving skills.
• Has great initiative and team leadership skills.
• Ability to work in a fast-paced environment.
• Ability to multi-task efficiently and effectively.
• Ensure compliance with food safety, sanitation, and health regulations.
• Commitment to work rotating shifts, weekends, and public holidays.
• Working days: 5 days / 5.5 days per week

ISLAND BISTRO PTE. LTD.

Job Description

Service Crew

• Greeting customers and serving customers
• Maintain cleanliness and housekeeping of work areas
• Taking orders and serving food and beverages

• Preparing and cooking food for daily operations
• Maintaining High Standard of hygiene & Cleanliness in the kitchen

• Lead the crews in conducting training and guidance
• Other ad-hoc duties requested from managers

Requirements:

• Able to start work immediately
• No prior experience is required
• Candidates with Food Hygiene Certification will be an added advantage
• Able to work shifts, weekends and public holidays

Elite Management Services

Job Description

Roles & Responsibilities

(1) Experienced in F&B operations for at least 2 years;

(2) Independent with initiative;

(3) Maintain daily and monthly reports of outlets;

(4) Preparation of profit / loss statements;

(5) Purchasing of materials if required;

(6) Sourcing for clients to rent stalls;

(7) Daily operations of outlets.

Solaire Resort & Casino

Job Description

POSITION SUMMARY

The Assistant Manager, Training for Food & Beverage (F&B) is responsible for assisting in the development, coordination, and execution of training programs aimed at enhancing the skills and knowledge of F&B staff. This role supports the implementation of standard operating procedures (SOPs) and ensures that employees meet the company’s quality and service standards. The Assistant Manager works closely with the training team and department heads.

DUTIES AND RESPONSIBILITIES

• Assist in the planning, development, and execution of training programs for new hires, as well as ongoing training for existing staff.

• Monitor the performance of staff members and provide feedback, support, and guidance to ensure they meet F&B service standards.

• Conduct on-the-job training, role-playing, and classroom-style sessions to educate employees on service techniques, product knowledge, and company policies.

• Collaborate with department heads and managers to identify training needs and areas for improvement.

• Assist in the development of training materials, including manuals, presentations, and e-learning content.

• Track and assess employee performance and participation in training programs, providing regular reports to management.

• Support the onboarding process for new F&B employees, ensuring they are fully integrated into the team and trained according to the company’s expectations.

• Help maintain a positive and motivating learning environment for staff to encourage engagement and growth.

• Stay updated on industry trends, new techniques, and best practices to incorporate into training programs.

• Ensure that all F&B staff comply with safety, hygiene, and company policies during training and throughout their employment.

QUALIFICATIONS AND REQUIREMENTS

• Minimum of 2 years of experience in the food and beverage industry, with at least 1 year in a supervisory or training-related role.

• Previous experience in training, coaching, or mentoring employees in a fast-paced environment is highly preferred.

• Knowledge of food and beverage operations, including service standards, menu knowledge, and health and safety regulations.

  Relevant skills

• Strong communication skills, with the ability to convey training materials clearly and effectively to diverse groups.

• Excellent organizational skills and attention to detail to ensure training programs run smoothly.

• Leadership and interpersonal skills to engage and motivate employees.

• Ability to assess employee performance and identify areas for improvement.

• Strong knowledge of F&B operations and the ability to translate that into training content.

• Proficient in using training tools and software, as well as creating materials for training programs.

• Problem-solving and conflict resolution skills to address challenges and ensure effective learning.

• Time management skills, with the ability to manage multiple training schedules and priorities.

• Patience and a positive attitude, especially when working with employees who may be new or less experienced.

SHAHI MAHARAJA KITCHEN PTE. LTD.

Job Description

Roles & Responsibilities

• Oversee day-to-day operations
• Design strategy and set goals for growth
• Maintain budgets and optimize expenses
• Set policies and processes
• Ensure employees work productively and develop professionally
• Oversee recruitment and training of new employees
• Evaluate and improve operations and financial performance
• Direct the employee assessment process
• Prepare regular reports for upper management
• Ensure staff follows health and safety regulations
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business

URBAN GROUP PTE. LTD

Job Description

Roles & Responsibilities

Operations management

• Co-ordination of operation during scheduled shifts.
• Liaising with suppliers for timely deliveries and checking of items' quality and quantity.
• Generation of the sales reports and carrying out due diligence as per company requirements

HR Management

• Management and supervision of staff.
• Recruitment and training of staff.

Bar management

• Create bar menu and cocktail recipes.
• Set up SOP for bartenders to follow.
• Checking and ensuring sufficient stocks inventory and initiate replenishments when necessary.

PR and guest relations

• Meeting and greeting customers.
• Organizing table reservations.
• Advising customers on menu and beverage choice.
• Handling customers' feedback.

Any other duties as assigned.

ZR DIM SUM PTE. LTD.

Job Description

Roles & Responsibilities

1. Oversee Daily Operations
   Manage front-of-house and kitchen activities to ensure smooth service, especially during peak hours.
2. Staff Supervision & Training
   Hire, train, schedule, and supervise servers and kitchen staff.
3. Customer Service Management
   Handle customer feedback and complaints professionally to ensure a pleasant dining experience.
4. Inventory & Supply Management
   Monitor stock levels and coordinate with suppliers for fresh ingredients.
5. Menu Planning & Quality Control
   Work with chefs to maintain consistency and quality of food, and introduction of seasonal specials.
6. Health & Safety Compliance
   Ensure the restaurant complies with food hygiene, health, and safety regulations.
7. Sales & Cost Control
   Monitor daily revenue, manage budgets, and control costs to meet financial targets.
8. Reservation & Floor Management
   Manage table assignments and reservations, especially for large groups and busy weekends.
9. Marketing & Promotions
   Coordinate with marketing teams or run in-house promotions to attract and retain customers.
10. Reporting & Administration
    Prepare regular reports on sales, customer feedback, staff performance, and operational issues.

MARTINO AGENCY

Job Description

Roles & Responsibilities

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

Responsibilities

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

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant's good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

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

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

Qualifications

· Proven work experience as a Restaurant Manager

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

· Strong leadership, motivational and people skills

· Proven customer service experience as a manager

Empire Tower Restaurants

Job Description

Laguna Grande Limited

Job Description

Laguna Grande Limited

Job Description

Winford Manila Resort and Casino

Job Description

1. Responsible for assisting in ensuring that the beverage sales forecasted for bars lounges and restaurants are met.

2. Ensures that all beverage stocks in the bars and in the lockers or pantries are used, stored and accounted for following company policies and guidelines.

3. Strives to meet the target cost of sales for the operations as determined by the company budgets.

4. Responsible for the proper accounting and recording of all beverage sales while ensuring that the pouring measures are being followed according to standard operating procedures.

5. Responsible for the training and education of all those involved in sales and service of beverage product.

6. Responsible to schedule all employees in accordance with the work hours allowed.

7. Responsible for maintaining the company standards for beverage and wine service, standard drink recipes and for achieving the yearly goal for bar.

8. Responsible for the monitoring and follow up on board beverage promotions as they are determined by the company or by management.

9. Help to oversee all cocktail parties and beverage related events whether they are sponsored by the company or hosted by guests or other entities. Communicates and coordinates with the entire involved department in order to guarantee the success of these events.

10. Ensures that only authorized beverages are being used for company-hosted parties and functions in accordance with company policy and guidelines. In addition, oversees the proper accounting and recording of the consumption registered for each of these events.

11. Ensure that the wine steward or bar servers are pursuing wine and beverage sales in the restaurants actively and that the wine and beverage sales in the restaurants actively and that the revenues forecasted for this area of the operation are met.

12. Assists in planning and oversees services with a major focus on promptness, cleanliness and set up of break down processes.

Qualifications:

Graduate of Bachelors in Hotel & Restaurant Management or any related course.
Work as Restaurant and Bar Manager for at least 3 years in 4 star Hotel or Casino property.

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

· Prepare and cook food

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

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

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

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

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

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

· Setting and monitoring performance standards for staff.

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

LE CLOS PTE. LTD.

Job Description

Roles & Responsibilities
Restaurant Manager – Job Description

We are looking for a dynamic and experienced Restaurant Manager to lead our front-of-house team and ensure the smooth daily operation of our restaurant. The ideal candidate is passionate about hospitality, attentive to detail, and committed to delivering exceptional guest experiences.

• Oversee daily restaurant operations, ensuring excellent service standards and guest satisfaction.
• Lead, train, and motivate the front-of-house team to perform at their best.
• Work closely with the kitchen team to ensure seamless communication and smooth service flow.
• Manage reservations, floor plans, and guest interactions, including VIP and regular customer relations.
• Monitor service quality, handle guest feedback professionally, and resolve issues effectively.
• Ensure compliance with hygiene, safety, and licensing regulations (including NEA and liquor license standards).
• Manage staffing schedules, performance reviews, and team development.
• Assist in budgeting, cost control, and achieving revenue targets.
• Report on daily operations, including sales, customer feedback, and staff performance.

• Proven experience as a Restaurant Manager or Assistant Manager in a high-volume or fine dining environment.
• Strong leadership, interpersonal, and communication skills.
• Detail-oriented, well-organised, and hands-on.
• A passion for hospitality, service excellence, and team development.
• Familiarity with POS systems, reservation platforms (e.g., SevenRooms, Chope), and basic administrative tools.
• Knowledge of Singapore's food and beverage regulations is a strong plus.
• Able to work evenings, weekends, and public holidays as required.

AJO 101 Management Corporation

Job Description

Qualifications:

Assistant Restaurant Manager

-Preferably with work experience in Food Service Industry

-Graduate of any 4-year Business related course

-Must be Flexible & Willing to travel/Reassigned

-Keen to details, fast learner and with good communication skills.

To apply Walk-in Submit your Resume at Mang Inasal HR Office located at 4th floor, Room 410 Mount Crest Hotel Legarda.

Email address: hrrecruitment.manginasal@gmail.com

*Kindly Indicate the Positions you are Applying for

Apply now and Get Hired on the Spot

BHIRAJ BURI GROUP

Job Description

Job Summary:

The Catering Manager is responsible for overseeing all aspects of banquet and catering services. Both in-house and off-site. This includes managing high-volume events, planning logistics, coordinating with clients and internal teams, and ensuring smooth execution of catering projects. The role demands strong operational, organizational, and leadership skills to deliver exceptional guest experiences while maintaining efficiency and profitability.

Key Responsibilities:

• Plan and execute high-volume banquet and catering events, including weddings, corporate functions, galas, and special occasions.

• Lead and coordinate onsite catering projects, including mobile kitchens and remote locations.

• Oversee set-up, service flow, and breakdown for all events to meet quality standards and client expectations.

• Ensure all food and beverage requirements, staffing needs, and equipment logistics are met.

• Serve as the main point of contact for catering clients from inquiry to post-event follow-up.

• Conduct site visits, menu tastings, and event briefings.

• Collaborate with the culinary team to design custom menus and service styles based on client needs.

• Recruit, schedule, and supervise catering staff including servers, event captains, and setup crews.

• Train team members on service protocols, client interaction, and safety standards.

• Ensure adequate staffing levels for concurrent and large-scale events.

• Manage all catering logistics, including transportation, equipment, setup materials, and inventory.

• Work with suppliers and vendors to coordinate timely delivery of rentals and goods.

• Monitor food safety practices and ensure all equipment is maintained and operational.

• Develop and manage catering budgets for events and projects.

• Track expenses, prepare billing, and coordinate with the finance team for accurate invoicing.

• Evaluate event performance through feedback and post-event analysis for continuous improvement.

Qualifications:

• Bachelor’s degree in Hospitality Management, Event Management, or a related field preferred.

• Minimum 3-5 years of experience in banquet and catering management; high-volume event experience required.

• Proven experience managing onsite catering logistics and off-premise events.

• Strong organizational, communication, and leadership skills.

• Ability to multitask in a fast-paced environment and manage multiple events simultaneously.