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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.

SINGAPORE MARRIOTT TANG PLAZA HOTEL

Job Description

JOB SUMMARY

Direct and supervise the Restaurant in attaining the established sales, profits and quality of product goals; whilst maintaining company standards of operation, sanitation, accident prevention and associate satisfaction. Work closely with and assist the other food and beverage areas in attaining their goals and standards.

JOB DUTIES & RESPONSIBILITIES

1. Ensure that the department complies with Restaurants standard operating procedures.

2. Train and develop Assistant Restaurant Managers and Supervisors in technical administration and managerial abilities.

3. Maintain and apply Marriott International Food Quality and Safety Standards to pass 39 point audits.

4. Establish and regularly upgrade standards of service, quality and hospitality.

5. Promote positive inter-department relations through candid communication and cooperation.

6. To be responsible for the execution of Assistant Restaurant Manager reviews and all associates appraisals in a professional and timely manner.

7. Maintain all Restaurants facilities and equipment to Brand Standard.

8. Establish written guidelines and controls.

9. Set monthly sales goals for Wan Hao and review at the end of each month.

10. Work with the Executive Chef in formulating new menus and maintaining food quality and control.

11. Work with the Director of Restaurants in maintaining beverage standards, controls and service equipment.

12. Work with the Chief Engineer to assure that preventive maintenance programs are in effect and ensure a safe working environment making repair orders with the necessary follow up.

13. Directly supervise the performance of the Assistant Restaurant Managers, Supervisors and all Associates in their daily duties.

14. To develop Associate, Supervisor and Management training plans on a quarterly basis in conjunction with HRD and follow up. To develop all levels to promotable levels.

15. In conjunction with the Food and Beverage Manager, be responsible for all aspects of associates.

16. To practice an “open door” policy to all associates.

17. To be aware of competitors in the market and complete a comprehensive competition analysis on a quarterly basis.

18. Develop “man in the pocket” program to increase the departments’ depth and advancement.

19. To be responsible for all accounting and billing procedures in the department.

20. To be responsible for the departments’ Profit and Loss statement and forward a critique to the Director of Restaurants as required. To ensure all purchases are in according with SOP.

21. With accurate sales forecasting and strict supervision of associate scheduling, using wage progress reports, ensure wage costs are kept within budget guidelines.

22. To contribute to a positive A.O.S. departmental result by being pro-active in all aspects departmental and interdepartmental issues.

23. At all times to represent the hotel in accordance with company standards of dressing, grooming and hygiene.

24. To use the Total Quality Management process as a way of improving standards and service for guests.

25. Cash/Bank Handling

- Process all payment methods in accordance with Accounting procedures and
policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

26. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

• Great leadership skills.

• Great knowledge in handling Chinese menu and pricing.

• Excellent communication & interpersonal skills.

• Service oriented.

• Able to start work within short notice period.

MCI Career Services Pte Ltd

Job Description

Job benefits

·       Island-wide (multiple locations)

·       AWS + 21 days leave

·       Attractive salary

Job description

·       Basic: $2800 - $3200 + AWS

·       6 working days per week

·       44hrs/week

·       Air condition environment

Job requirements

·       Have F&B or retail operations supervisor experience

·       Able to manage a team of 10pax

·       Minimally Diploma

Applicants who possess the relevant experience or interest are most welcome to apply.

For a quick response, you may call or WhatsApp to 69028749 in the following format.

Position applied:

Name:

Residential area:

Alternatively, you may send your application and resume in MS Words format to eugeneeiap@mci.com.sg

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

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

Eugene Eiap Yeow Hong

Registration Number: R23112438

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Good Job Creations (Singapore) Pte Ltd

Job Description

[Job ID: 947513]

Responsibilities:

• Provide warm and professional customer service to the guests.
• Assist in basic food preparation and support the kitchen team as needed.
• Ensure the cleanliness and orderliness of the dining and kitchen areas.
• Support restaurant management in daily operations, including coordinating with team members for smooth service.

• Non-experience candidates are welcome to apply.
• Proficiency in English & Japanese language to liaise with internal and external Japanese speaking clients (preferably JLPT N1)
• Have good communication skills and a hospitality mind
• Working experience in F&B is an added advantage.

Good Job Creations (Singapore) Pte Ltd

Job Description

[Job ID: 987993]
Responsibilities:

• Management of store operations
• Able to lead and manage restaurant staff
• Management of cash register closing, sales payment, and sales management for the two outlets
• Order management of food ingredients and consumables
• Other staff's shift management
• Handling customer inquiries and complaints
• Hiring, interviewing, and performance evaluation of staff
• Reporting, communication, and consultation to the headquarters/headquarters in Japan
• Posting on social networking sites and managing operations
• Menu development

• Min 3 years of Area Manager experience within the F&B industry
• Proficiency in Japanese to communicate with Japan HQ and internally
• Someone who can ｗork long-term with company
• Experience working in a Japanese restaurant in Singapore or a restaurant in Japan

Papa Palheta Pte Ltd

Job Description

As the key driver of the outlet, he/she will be responsible for leading a team of full-time and part-time service crew and baristas to meet and/or exceed sales revenue, and to deliver a high level of product and service excellence in accordance with the company’s strategic plans.Job Responsibilities:

• Manage day-to-day operations at the assigned outlet
• Oversee staffing at the outlet including hiring and rostering
• Ensure the consistency and quality of food and beverage products and compliance with SFA regulations at all times
• Conduct regular product and service training and ensure that a high level of service standards at all times
• Manage operating expenses and be accountable for P&L
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Respond and manage all customer feedback and enquiries - both online and offline
• Facilitate bookings, events and promotions in alignment with sales and marketing plan
• Any other ad-hoc duties assigned by Management and/or immediate superior

• At least 3 years of relevant working experience
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Team player with a good learning attitude and keen interest to develop professionally in specialty coffee industry
• Able to work under pressure in a fast-paced environment
• Strong leadership, self-motivated and good people skills

The BoardRoom Kitchen

Job Description

Are you passionate about the culinary arts and skilled in restaurant management? We're on the lookout for a dynamic and experienced Restaurant Manager to join our team in Manila Philippines!

Responsibilities:

• Oversee daily operations to ensure exceptional service and customer satisfaction.

• Manage and lead a diverse team of culinary and service professionals.

• Implement and maintain high standards of food quality, presentation, and safety.

• Optimize efficiency in restaurant operations, from inventory management to staff scheduling.

• Foster a positive working environment and encourage teamwork.

Requirements:

• Proven experience as a Restaurant Manager in a high-volume establishment.

• Strong leadership and interpersonal skills.

• In-depth knowledge of Filipino and international cuisine.

• Excellent organizational and problem-solving abilities.

• Understanding of budgeting, financial reporting, and cost control.

Qualifications:

• Minimum [2] years of experience in restaurant management.

• Familiarity with local regulations and health codes.

• Proficiency in MS Office and restaurant management software.

• Preferred nut not mandatory, bachelor’s degree in hospitality management or a related field.

Benefits:

• Competitive salary and performance-based bonuses.

• Opportunities for career growth

Marriott International

Job Description

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

JW Marriott Hotel Singapore South Beach

Job Description

AJO 101 Management Corporation

Job Description

• Graduate of any 4 year course.

• Preferably with work experience in a Food Service Industry.

• Must be flexible/ willing to travel/ reassigned.

• Can work well under pressure.

• Fast learner and has a good communication skills.

• Keen to details.

Q2 HR Solutions Inc.

Job Description

Location: Alabang / Makati

About the Role

The F&B Manager is responsible for overseeing all food and beverage operations of the restaurant. This leadership role ensures exceptional guest experiences, maximizes profitability, and maintains operational excellence while working closely with the Executive Chef, kitchen, marketing, and sales teams.

Responsibilities

Strategic Leadership

• Develop and implement F&B strategies to enhance quality, revenue, and guest satisfaction.

• Analyze market trends and guest feedback to refine offerings.

• Collaborate with ownership on long-term business goals.

Team Management

• Recruit, train, and supervise F&B staff (servers, bartenders, hosts).

• Set performance standards, conduct evaluations, and address employee concerns.

• Partner with the Executive Chef and Kitchen Managers to ensure proper staffing and adherence to standards.

Menu & Revenue Optimization

• Collaborate with the Executive Chef/Head Chef on menu development, ensuring alignment with brand identity and guest preferences (including dietary needs).

• Price menu items strategically to balance profitability and quality.

• Develop and monitor sales reports to identify trends and adjust strategies.

Event & Banquet Coordination

• Liaise with the events team on bookings, special requests, and banquet functions.

• Ensure flawless execution of private dining and catering events.

• Communicate guest requirements to FOH/BOH teams proactively.

Quality Control & Compliance

• Enforce strict food/beverage quality standards and recipe adherence.

• Conduct daily inspections to ensure compliance with health, safety, and hygiene regulations.

• Uphold company policies (Operations Manual, Code of Conduct) across all staff

Inventory & Cost Management

• Manage beverage inventory, minimizing waste and optimizing stock levels.

• Coordinate with Kitchen Manager to ensure menu item availability.

• Monitor food costs (COGS ≤ 28–30%) and labor costs (≤ 20–25%).

Guest Experience & Ambiance

• Exceed guest expectations in service, presentation, and cleanliness.

• Address complaints promptly and implement service recovery measures.

• Maintain restaurant ambiance (lighting, music, table settings).

Reporting & Communication

• Provide owners with regular updates on sales, productivity, and guest feedback.

• Prepare and analyze P&L reports to drive decision-making.

Additional Duties

• Duties may evolve based on business needs, with timely notification from ownership.

Required Skills & Qualifications

• Experience: 5+ years in F&B management (full-service restaurants preferred).

• Leadership: Proven ability to manage large teams (20+ staff).

• Financial Acumen: Strong grasp of P&L, cost control, and inventory systems.

• Regulatory Knowledge: Food safety certifications, local compliance.

• Tech Skills: POS systems, Excel.

• Flexibility: Nights, weekends, and holidays required.

Preferred Qualifications

• Degree in Hospitality Management or Business.

• Experience with event planning and catering operations.

• Multilingual skills

Performance Metrics

• Guest satisfaction scores (e.g., reviews, survey ratings).

• Revenue growth and profitability targets.

• Compliance with health/safety audits.

• Staff retention and training completion rates.

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Service Crew
Monthly Salary: UP to $5000 (Negotiable)
Working Address: Orchard

Working hours: work 5.5 days a week, including weekends & public holidays.
10.30am to 3pm / Break / 5pm to 10.30pm
Total 10hrs/per day

Responsibilities and duties:
・Lead and manage the front of house team at Fine Korean Dining.
・Ensure excellent customer service and resolve any issues to maintain high standards of customer satisfaction.
・Train and mentor service crew in service standards.
・Work closely with the kitchen staff to ensure seamless operation and communication.
・Oversee the presentation and cleanliness of the dining area.
・Handle administrative tasks and report directly to the Restaurant Manager.

Qualification and Requirements:
・3-5 years of experience in the Food & Beverage industry, preferably in a leadership role.
・Strong customer service and communication skills.
・Proven ability to multitask and manage operations in a fast-paced environment.
・Knowledge of food safety and hygiene regulations.
・Excellent interpersonal skills and a friendly demeanor.

Benefits:

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (performance based, up to $1000 monthly)
• AL 10 days

EA License Number: 22C1267

EA Personnel: R22110252
 

Pasona Singapore Pte. Ltd.

Job Description

Location: Central

Position: Sommelier / Chief Sommelier (Japanese speaking) - CK (Job ID:19628)

Job Description

· Oversee all wine and whisky operations, ensuring exceptional service standards and the highest quality beverages.
· Manage the sommelier team, providing leadership, training, and guidance to ensure smooth operations.
· Maintain inventory and ensure the bar and wine cellar are well-stocked with premium spirits, including exclusive and high-end whisky options.
· Craft and present unique wine and whisky pairings, offering exceptional recommendations to guests.
· Collaborate closely with the General Manager and other team members to develop innovative wine and cocktail menus, including seasonal offerings.
· Represent the establishment during special events and whisky seminars held in the private room

Job Requirement

· At least 3+ years of experience as a sommelier in high-end establishments.
· Proficiency in Japanese is essential to convey the existence and experience of whisky to important Japanese speaking clients.
· Strong knowledge of premium wines and spirits, particularly whisky, and pairing techniques.
· Leadership experience in managing sommelier teams and ensuring exceptional customer service.
· Excellent communication and interpersonal skills.
· Ability to work under pressure and maintain high standards during peak hours.
· Strong attention to detail and a passion for fine wines and spirits.

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions,

EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

PDPA requirements on collection, use, and disclosure of personal data would not be applicable to EAs that are collecting such information as it is a regulatory requirement by Ministry of Manpower.

Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Pastis Group Management Limited

Job Description

Responsibilities 

• In charge of the daily operations of the restaurant - make sure that the safety and quality of food is maintained and that guests are satisfied with their dining experience; also make sure the company's policies and procedures are communicated and administered by the responsible person.

• Ensure that all staff are informed of the restaurant’s policies, procedures and are knowledgeable about daily specials and menu items.

• Monitor and maintain control on food quality, hygiene, work safety issues, to always ensure the highest quality and consistency.

• Those who previously excelled in other restaurant jobs will know how to hire and train employees meet high standards of service and safety.

• Skills such as supervisory tact and communication help to create a strong management-employee bond and help with employee retention.

Requirements

• Minimum 4 years’ experience as Restaurant Manager, good at decision making.

• A passion for delivering an exceptional guest experience and a hunger to learn.

• Ability to multitask.

• Experience in high-end restaurant is highly preferred.

• Effective communication in English, able to communicate to guest and be a good collaborator.

• With valid HKID.

• With qualified Hygiene Manager/Supervisor certificate is preferred.

Benefits

• Discretionary monthly performance bonus

• Competitive salary

• Duty meal provided

• Tips

• Public Holiday x 17 days

• Annual Leave x 12 days +

• Paid Wedding Leave

• Paid Birthday Leave

• 5-day Paid Paternity Leave

• On the job training

• Staff discount 30% 

The information provided will be treated in strict confidence and be used only for recruitment purposes only.

Plaza Premium Lounge CRK, Inc.

Job Description

The Assistant Manager for PPL/ALLWAYS collaborates and executes initiatives for the profitability of the lounge and/or ALLWAYS. He/she performs support functions, such as customer service, scheduling, handling day-to-day operations, cashiering or accepting/voiding payment transactions, ordering inventory, and back-office support.

Assistant Manager for PPL/ALLWAYS assists in the recruitment, training and motivation of staff, and maintenance of quality control, hygiene, and health and safety standards. This includes implementing managing inventories and interacting with guests, wait staff and support employees to maximize revenue generation and consistently enhancing the customer experience.

He/She needs to be diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.

Manage front office and ALLWAYS MNA Operations

• Implement operating procedures and service standards for lounge and/or Meet and Assist (MNA) operations

• Monitor lounge and /or MNA operations to ensure adherence to organizational service standards and procedures

• Develop operations plan for front office and/or MNA operations

• Review manpower allocation for lounge and /or MNA operations

• Monitor the occupancy and MNA rendered and reconcile discrepancies

• Collaborate with various departments on guest’s special requirements and requests

• Manage personalized reception services for VIP guest’s arrivals and departures

• Implement loyalty programmed for guest retention and growth

• Identify and resolve deviations and irregularities related to front office and/or MNA services

Drive service and operational excellence

• Manage team’s service performance in response to guests’ needs and requests to ensure guest satisfaction

• Manage service recovery for escalated guests’ concerns and feedback

• Build guest relationships to enhance return visits

• Interact with guests to gather feedback on service quality

• Analyse guest satisfaction levels and feedback for service improvement and relationship management

• Assist to Review systems and processes for workflow and productivity improvement

• Innovate and collaborate new ideas to enhance guest experience and revenue generation

• Direct the implementation of sustainability programmed to drive organizational green initiatives

Manage operational risks policy

• Assist to Operationalize compliance management data protection regulation and organizational security procedures for guest registration and credit and cash transactions

• Manage emergency situations including able to identify the potential security threat, response and take recovery actions

• Assist to Manage loss and risk prevention policies and procedures to minise loss and risk in business operations

Manage human resource, finance and report management

• Submit operations reports and statistics to monitor departmental performance

• Manage staff including staffing, rostering, training, motivating and resolve conflicts

• Support budget forecasting processes for the department

• Execute cost control initiatives to keep departmental operating expenses within budget

• Assist in executing learning and development plans that will help facilitate learning and provide development opportunities to enhance staff work performance

• Provide coaching and guidance to improve staff work performance

• Manage staff performance to achieve department goals

Facility and maintenance

• Ensure the facilities and lounge area are well maintained. Ensure all maintenance issues and requirements are raised and corrected or forwarded to Lounge Operations Manager if the repair is significant.

Others

• Closely liaise with Head Chef in menu planning and food presentation

• Plan and implement procedures for events and special occasions

• Any ad hoc duties as assigned

JOB REQUIREMENTS:

• Candidate must possess tertiary education qualification in Hospitality Management or related discipline

• Minimum 1 year relevant experience with 1 year at Supervisory level in hospitality/F&B industry/airport lounge

• Knowledgeable in all aspects of managing and leading services and hospitality nature of business or outlet.

• Excellent time management skills, flexible and able to work under pressure

• Detail-minded, efficient, well-planned with good business sense

• Strong communication and interpersonal skills with analytical mind

• Calm, efficient and organized

• Accountable and resilient

• Computer literacy

• Multi-lingual, excellent spoken and written English is a must, and ability to speak other languages would be an advantage

• Team player with an ability to function effectively in a dynamic, fast-paced environment

• Travelling may be required.

Plaza Premium Lounge CRK, Inc.

Job Description

Job Scope:

The Outlet Manager for Dinning collaborates and executes initiatives for the profitability of the Airport Dining. He/she performs support functions, such as customer service, scheduling, handling day-to-day operations, cashiering or accepting/voiding payment transactions, ordering inventory, and back-office support. Must also assist in lounges (F&B) whenever needed.

Outlet Manager assists in the recruitment, training and motivation of staff, and maintenance of quality control, hygiene, and health and safety standards. This includes implementing managing inventories and interacting with guests, wait staff and support employees to maximize revenue generation and consistently enhancing the customer experience.

He/She needs to be creative, diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.

Manage Airport Dining Operations

• Implement operating procedures and service standards for Airport Dining operations

• Implementation of Food & Beverage annual business plan and medium-term strategies

• Collaborating with the Marketing team to conceptualize, promote and deliver innovative promotional events

• Monitor manpower allocation and operating hours for Outlet

• Enforce utilization of customer feedback platform and formulate strategies to continually improve airport dining experience

• Planning and implementing procedures for events and special occasions

• Assisting the outlet, lounge, and events team with required services and standards while monitoring the performance all the time.

• Conduct daily briefing and keep Operation Manager informed on all items of interest

• Monitor daily inventory and ensure all supplies are at sufficient PAR level

Drive service and operational excellence

• Conceptual and operational design of the restaurant and bar concepts, promotions, and innovations of the outlets by providing strategic directions and action plans in order to maximize revenue, profit, and guests’ satisfaction

• Review systems and processes for workflow and productivity improvement

• Collaborate new ideas to enhance airport dining experience and revenue generation

• Implementation of sustainability programmed to drive organizational green initiatives

Manage operational risks policy

• Operationalize compliance management data protection regulation and organizational security procedures for customers availing corporate entitlement and credit and cash transactions

• Manage emergency situations including able to identify the potential security threat, response and take recovery actions

• Manage loss and risk prevention policies and procedures to minimize loss and risk in business operations

Manage human resource, finance and report management

• Submit operations reports and statistics to monitor departmental performance

• Manage staff including staffing, rostering, training, motivating and resolve conflicts

• Support budget forecasting processes for the department

• Execute cost control initiatives to keep departmental operating expenses within budget

• Execute learning and development plans that will help facilitate learning and provide development opportunities to enhance staff work performance

• Provide coaching and guidance to improve staff work performance

• Manage staff performance to achieve department goals

Facility and maintenance

• Ensure the bar and dining area are well maintained. Ensure all maintenance issues and requirements are raised and corrected or forwarded to Operation Manager if the repair is significant.

Others

• Closely liaise with Kitchen PIC to align with food knowledge, ingredients, presentations, portioning and availability

• Plan and implement procedures for events and special occasions

• Any ad hoc duties as assigned

JOB REQUIREMENTS:

• Candidate must possess tertiary education qualification in Hospitality Management or related discipline

• Minimum 5-years relevant experience in hospitality/F&B industry/airport lounge

• Knowledgeable in all aspects of managing and leading services and hospitality nature of business or outlet.

• Excellent time management skills, flexible and able to work under pressure

• Detail-minded, efficient, well-planned with good business sense

• Strong communication and interpersonal skills with analytical mind

• Calm, efficient and organized

• Accountable and resilient

• Computer literacy

• Multi-lingual, excellent spoken and written English is a must, and ability to speak other languages would be an advantage

• Team player with an ability to function effectively in a dynamic, fast-paced environment

• Travelling may be required.

Ambient Bar and Restaurant

Job Description

• Troubleshoot and escalate issues with the cash register and other equipment

• Keeps the check-out area clean and serviceable

• Maintain schedule for cashiers and ensure coverage during all shifts

• Train and oversee cashiers

• Ensure accurate drawer reconciliation at the end of each shift

• Serve as backup for any cashiers calling out

• Scheduling restaurant staff and delegating tasks

• Hiring, training, and managing restaurant staff,

• Ordering food, alcohol, and cleaning supplies

• Supervising the preparation, display, and delivery of food and drinks

• Ensuring prompt and friendly customer service

• Maintaining quality and service standards

• Ensuring all staff are knowledgeable about menu offerings and individual ingredients

• Educating staff about potential food allergies and how to make customers aware of these ingredients

• Maintaining good relationships with suppliers

• Meeting weekly budgets and quotas

• Reducing operational costs; Increasing productivity

• Ensuring all staff follow strict personal safety, food safety and food storage guidelines

• Supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards

• Managing inventory

• Interacting with restaurant guests to gauge satisfaction and improve customer service

• Responding to customer feedback and resolving conflicts effectively

• Operating the point-of-sale system, processing payments, and issuing gift cards

• Arranging group events and ensuring the restaurant and staff meet service and food expectations

• Catering for VIP guests

• Assisting in the development of menu offerings and changes based on costs and customer preferences

• Creating innovative promotions and designing marketing materials

• Chairing weekly staff meetings to motivate staff and ensure they are all meeting restaurant standards and expectations

• Handling staff payroll, vacation requests, and other administrative duties related to restaurant operations

1880 Hong Kong Limited

Job Description

JOB SUMMARY: 

At 1880, you will oversee daily operations and lead the Bar Team to ensure high service and beverage quality. Responsibilities include managing inventory, budgeting, and staff scheduling, as well as collaborating with the Head of Beverage to develop innovative drink menus. The role emphasizes customer experience by fostering relationships with members and guests, training bartenders, and maintaining quality control in drink preparation and bar cleanliness.  

RESPONSIBILITIES include but aren’t limited to: 

• Create alcoholic and non-alcoholic beverage menu 

• Handle & lead the day-to-day bar operations 

• Ensure compliance with all licensing, health, and safety requirements. 

• Lead and train the bar team, fostering professionalism and high standards 

• Responsible for the costing and update of all beverages 

• Work alongside the Restaurant Team to ensure our service meets the 1880 level of excellence 

• Prepares mis-en-place according to the requirement and operation needs. 

• Take charge of all beverage stocks and ensure they are kept in the proper storage under the appropriate temperature. 

• Ensure that bar stock inventory and maintains an accurate inventory record. 

• Create menu/drinks list, answers enquiries and makes suggestions regarding food, beverage and service to Members/Guests. 

REQUIREMENTS: 

• Minimum 3-5 years’ experience in a similar role in a hotel or member’s club 

• Excellent communication, interpersonal and leadership skills 

• Strong knowledge of wine, spirits and cocktails 

• Strong sense of business acumen and beverage market trend 

• Knowledge of stock takes, managing orders and inventory management 

BENEFITS: 

• 5-Day work week 

• Staff Canteen 

• Employee Discount  

• Discretional Performance Bonus 

• Medical Insurance 

• Training Program 

• Flexi-benefits: Cash allowance to be used for dental, spectacles, gym membership, or health or wellness related expense.

Millennium & Copthorne International Limited

Job Description

Job Description

Summary:

The ideal candidate will assist the Restaurant Manager in managing outlet operations, maximizing revenue, and minimizing costs while maintaining high standards of quality in service, presentation, supervision, and control of food and beverage.

1. Assist the Restaurant Manager in managing outlet operations to maximize revenue and minimize costs in accordance with budget guidelines.
2. Maintain the highest standard of quality relating to service, presentation, supervision, and control of food and beverage, adhering to outlet goals and targets.
3. Take responsibility for all key areas of management in the absence of the Restaurant Manager.
4. Assist in enforcing a flexible workforce and maintain effective payroll control through multi-tasking and multi-skilling to minimize casual labor utilization.
5. Adhere strictly to the operating budget and ensure all costs are controlled.
6. Be proactive in increasing revenue and participate in formulating annual operating budgets as part of the Hotel's annual business plan.
7. Acquire and account for correct settlement of all sales and be responsible for cash floats and micros operating system management.
8. Identify and rectify errors and manage outlets effectively to maximize resource utilization in achieving targets.
9. Assist the Restaurant Manager in ensuring efficient outlet management according to established concept statements and adhere to Company and Hotel Policies & Procedures.
10. Hold full working knowledge and capability to supervise and implement flexible scheduling based on business patterns, utilizing the right mix of full-time and part-time staff.
11. Delegate responsibilities to subordinates, check their performance periodically, and maintain a strong and efficient team.
12. Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news, and information, as well as food and beverage knowledge.
13. Establish and strictly adhere to par stocks for all operating equipment, supplies, inventory items, and ensure the outlet is adequately equipped.
14. Establish good rapport with guests, maintaining good guest relationships, build guest profiles/database, and handle all guest complaints, requests, and enquiries regarding food, beverage, and service in a prompt, courteous, and sincere manner.
15. Assist in planning the outlet weekly roster and work schedule to ensure the outlet is adequately staffed to handle the level of business.
16. Coordinate all repair and maintenance, issuing repair and maintenance job orders to ensure proper maintenance of the outlet.
17. Monitor and analyze activities and trends of other hotel's competitive restaurants and bars.
18. Understand and strictly adhere to Rules & Regulations and Hotel's policy on Fire, Hygiene, Health, and Safety.
19. Assist in recruitment and selection of employees and their training needs.
20. Ensure all employees undergo orientation induction process.
21. Conduct regular meaningful communication, including feedback on performance, involvement in planning, and setting objectives with staff through yearly performance appraisal process.
22. Undertake any other ad-hoc duties relevant to your role as assigned by the Floor Manager.

1. Experience working in an Indian restaurant.
2. Strong knowledge of Indian cuisine.
3. Hotel experience is preferred.
4. Excellent communications skills.
5. Customer service oriented and able to handle challenging situations professionally.
6. WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ).

Marriott International

Job Description

Marriott International

Job Description

Qtech Queueing System Pte Ltd

Job Description

• Excellence in North Indian cuisine and Southindian cuisine,Tandoor,Baking & Pastry,
• Excellence in making Dosa,rasagulla,Ras malai,Jalebi,kheer,Halwa.
• Designing delicious and attractive menus and continuously making improvements
• Develop a relationship with regular customers
• Follow food and safety regulations
• Order food supplies for the kitchen
• Ensure that customers are satisfied with food and service
• Assist with marketing events
• Create restaurant policies
• Maintaining positive customer relationships, processing complaints, and responding to customer needs.
• Assisting with marketing events.

Raffles Hotel Singapore

Job Description

The Assistant Events Manager (Events & Conference Services) is responsible for working to achieve the strategic goals of the hotel, specifically in banquet sales.  Sales segments can be sub-categorized into corporate and weddings.  He / she will also support and service group files handed over from sales. This position is also responsible to follow through on all matters pertaining to events and functions in the hotel.

Primary Responsibilities

Achieves both individual and team revenue as well as profit goals as per budget and forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.

• Proactive development of new businesses for key accounts and special events, working closely with the room sales team.

• Establishes close working relationships with existing guests.

• Understands the needs of the ever-changing market.

• Strong conversion in corporate / wedding enquiries.

• Presents hotel’s products and offerings to guest.

• Efficient negotiation and upselling to maximize revenue.

• Maximises experience and revenue of conference groups staying in the hotel (for Conference Services role)

• Ability to innovate with the hotel offerings and creative selling for banquet venues.

Focuses on meeting planner / guest experience

• Ensures the accuracy of bookings, event requirements, BEO at all times.

• Familiarises with the house system. (Opera, Table Management System & Social tables)

• Timeliness in responding to enquiries from various platforms.

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

• Focuses on the client experience and is present pre and post events.

Delivery of a successful event

• Effective communication among colleagues (inter departments) in a timely manner.

• Evaluates guest satisfaction and encourages continuous work improvement.

• Maintains a good working relationship with external suppliers.

Contributing to the hotel goal

• Cross selling of hotel guest rooms, banquet, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.

• Active participation in departmental meetings and trainings.

• Identifies and proposes improvement on quality of F&B experiences wherever necessary.

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

• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.

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

Candidate Profile

Knowledge and Experience

• Diploma / Degree in Hotel / Hospitality Management.

• Minimum of 3 years of sales experience in hotel, preferably luxury hotel in Singapore.

• Minimum of 2 years of experience in similar capacity

• Work experience in a Luxury Hotel or Luxury Brand is an advantage.

• Strong working knowledge of Microsoft Outlook, Microsoft Office and Opera will be an advantage.

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees and customers.

• Service oriented with an eye for details.

• Ability to work effectively and contribute in a team.

• Good presentation and influencing skills.

• Multicultural awareness and able to work with people from diverse cultures.

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

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

• Self-motivated and energetic.

• Ability to prioritise work tasks and has a sense of urgency.

• IT Savvy and well versed with systems.

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.

67 Pall Mall (Hong Kong) Limited

Job Description

We're seeking a hands-on Bar Manager to lead daily operations, elevate guest experience, and ensure smooth service delivery. This is an autonomous leadership role requiring strong operational skills and a commitment to excellence. The Bar Manager will work closely with the Country Head of Hong Kong and take guidance from global teams, while serving as the main point of contact for the bar itself.

Key Responsibilities:

1. Operations & Service Excellence

·       Oversee daily bar operations with a focus on consistency, service quality, and guest satisfaction.

·       Maintain high standards of venue presentation and service in line with brand expectations.

·       Ensure compliance with all licensing, health, and safety requirements.

·       Coordinate with the Wine Development Manager to manage wine wall presentation, product rotation, and
team wine knowledge.

2. Team & Event Management

·       Lead, train, and motivate bar and floor staff, fostering a professional and guest-focused culture.

·       Support the execution of wine events, private bookings, and special requests.

·       Coordinate event logistics, staffing, and service delivery with internal teams.

3. Inventory, Admin & Reporting

·       Conduct stocktakes, manage ordering, and maintain optimal inventory levels.

·       Handle cash-ups, reconciliations, and basic financial admin.

·       Submit operational updates and reports to the Country Head and COO.

Rempapa

Job Description

Designation: Assistant Restaurant Manager (Rempapa)

• Lead and manage the team to execute operation requirements of the restaurant
• Be well equipped with knowledge of all products and services at the restaurant
• Monitor reservations and ensure special dietaries are taken note of and communicated with Chef and Operations Manager
• Manage inventory orders and maintenance costs
• Execute and maintain hygiene and safety of all areas, implementing procedures according to respective regulatory and company SOP requirements
• Build excellent relations with all guests, anticipating needs to provide flawless, professional service experiences
• Observe and be attentive to guest feedbacks, taking required measures to upkeep and improve products and services
• Work with the Chef to establish and maintain effective employee relations with all team members
• Manage manpower and all employee matters, including but not limited to scheduling
• Coach and grow the team, by providing training and guidance
• Any other duties as assigned by the Management

Lee & Man Paper Manufacturing Limited

Job Description

A French 5 starred resort hotel with 477 rooms full beach access is now hiring for a Director of F&B to join us.

As a Director of F&B, your responsibility is:

• To fully understand the market needs and desires for each outlet and ensure that the product lines are developed by the outlet management team accordingly.
• To always be up to date with financial results (budget versus actual) in sales and cost areas and ensure that sales and profit are maximized.
• To ensure that the various outlets adhere to all company and hotel policies, procedures and standards.
• To ensure that he/she schedules himself/herself to be available in operation and on duty during peak periods.
• To conceive and develop products, concepts or change which generate incremental revenue following brand concept and standards.

We are looking for someone who has:

• Minimum of 2-3 years’ experience in the same position in an international luxury hotel.
• To be highly skilled in overall F&B operations with focus on service standards in a luxury brand environment.
• Is highly organized and detailed orientated in daily work and event planning and execution. 
• Good business acumen with strong passion in food & beverage industry.

Private Advertiser

Job Description

We’re seeking a dynamic and experienced Restaurant General Manager to lead the launch and daily operations of a new, multi-concept venue in Boracay. This role covers a Middle Eastern-inspired beachfront restaurant, a shisha lounge, and a secret bar. You will be responsible for building systems from scratch, hiring and training staff, driving service standards, and ensuring a seamless guest experience across all spaces.

This is a hands-on leadership role perfect for someone passionate about creating structure, developing people, and elevating hospitality in a fast-paced, island setting.

Key Responsibilities:

• Lead daily operations across restaurant, lounge, and speakeasy areas

• Hire, train, and manage FOH staff to deliver high-quality service

• Oversee guest experience, reservation flow, and service recovery

• Implement systems for service, scheduling, training, and reporting

• Manage daily and monthly sales tracking, budgets, and labor costs

• Coordinate with the Head Chef and kitchen team for smooth FOH/BOH alignment

• Ensure compliance with health, safety, and local government requirements

• Collaborate with marketing on events, promotions, and guest engagement

• Support pre-opening setup: supplier sourcing, POS setup, SOP creation

• Champion brand standards and create a strong, values-driven team culture

Qualifications:

✅ 5+ years experience in restaurant, bar, or lounge management (multi-outlet experience a plus)

✅ Strong leadership and team-building skills in high-volume environments

✅ Background in systems-building, SOPs, staff onboarding, and operational controls

✅ Strong communication and problem-solving abilities

✅ Comfortable managing reservations, guest experience, and daily service flow

✅ Understanding of financials, labor management, and cost control

✅ Familiarity with beach/island operations or resort hospitality a strong plus

✅ Available to relocate and live in Boracay full-time

What We Offer:

Housing support on the island

Clear path for growth and leadership in an expanding hospitality group

Competitive salary + service charge + bonus potential

A high-impact role in one of Boracay’s most anticipated openings

Opportunity to shape culture, systems, and guest experience from the ground up

Sarnies Group

Job Description

Andaz Singapore

Job Description

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

The Assistant Manager - Event Service is responsible to assist the Event Service Manager in ensuring that the banquet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all time. You are also passionate about banquet operations and are a good team player who enjoys challenges that come your way.

Your Profile

• Ideally with a university degree or diploma in Hospitality/Tourism Management.
• Minimum 3 years work experience in Banquet operations as a Team Leader.
• A can-do attitude.
• Strong operational, administrative and interpersonal skills are a must.

LH Mall & Hotel Co., Ltd.

Job Description

Position: Banquet Manager
Department: Food & Beverage Department
Location: Grande Centre Point Lumphini - Bangkok

Job Summary
- Oversee and manage all banquet operations, ensuring smooth execution of events and high customer satisfaction.
- Coordinate with clients and other departments to ensure event requirements are met according to hotel standards.
- Lead and supervise the banquet team, ensuring service excellence and operational efficiency.

Qualifications

- Bachelor's degree in Hotel Management, Hospitality, or a related field.
- Minimum of 7-8 years of experience in banquet operations, with at least 1-2 years in a supervisory or managerial role.

Relevant Experience
- Strong background in organizing and managing various types of functions such as meetings, conferences, weddings, and special events.
- Proven ability to lead a team and handle on-site challenges effectively.

Additional Skills
- Excellent communication and coordination skills.
- Flexible and able to work under pressure and on a variable schedule.
- Proficient in Microsoft Office and basic hotel management systems.

Capella Hotel Singapore

Job Description

Position Overview
The Assistant Manager is responsible for the management of Cassia Restaurant in accordance with the hotel's operating procedures. Together with the F&B Supervisors, the individual is also responsible for the compliance towards service, food hygiene, safety and other standards.

The Role
Food and Beverage Operations

• Attend departmental meetings, line-ups and other training as scheduled

• Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes

• Provide guest with an enjoyable and expertly served dining experience

• Maintain complete knowledge of hotel layout, room capacity, hours of operation for other outlets, proper in-room set-up and maintain the grooming standards of the hotel

• Check in with guests to assess guests' satisfaction levels for guest experience improvement

• Analyze guests' feedback to ascertain guest service delivery gaps

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately

• Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction

Manage Team

• Supervise and support Wedding and Social Events Team

• Present sales reports and recommendations for management updates and decision-making

• Be involved in career progression and succession planning of team members

Talent Profile

• Minimum 3 years of experience in supervisory role in service industry

• Ability to communicate with guests and internal stakeholders clearly and pleasantly

• Possess Singapore food safety certification

PANDA & SON SHEUNG WAN

Job Description

KOPIKINA INDONESIA

Job Description

Key Responsibilities:

1. Staff & Operations Management

• Oversee daily floor operations, including coordinating servers, cashiers, housekeeping, and hosts/greeters to ensure seamless service.
• Manage a team of 40+ staff, including hiring, scheduling, and conducting performance evaluations.
• Train, mentor, and motivate staff to deliver exceptional guest experiences aligned with company standards.
• Resolve conflicts among team members and implement strategies to improve teamwork and productivity.

2. Customer Service Excellence

• Handle escalated customer complaints and complex service issues with professionalism and diplomacy.
• Ensure a welcoming atmosphere by supervising hosts/greeters and maintaining high standards of guest interaction (e.g., table visits, personalized service).
• Monitor guest satisfaction and implement improvements based on feedback.

3. Administrative & Reporting Duties

• Process and analyze operational data using Google Sheets/Excel (e.g., staff schedules, sales reports, inventory tracking).
• Prepare daily/weekly reports on floor performance, staffing efficiency, and incident resolution.
• Manage reservations and optimize table turnover to maximize revenue during peak hours.

4. Compliance & Standards

• Ensure compliance with health, safety, and hygiene protocols across all floor operations.
• Conduct regular inspections of the dining area, restrooms, and housekeeping zones to maintain cleanliness and order.
• Uphold company policies, including dress code, service etiquette, and cash-handling procedures.

5. Process Improvement

• Identify bottlenecks in floor operations and implement solutions to enhance efficiency.
• Collaborate with the kitchen and management teams to streamline communication and service flow.
• Develop and update training materials for new and existing staff.

Qualifications:

1. Minimum 2-3 years of experience in a supervisory role within hospitality, restaurants, or retail.
2. Proven ability to lead large teams (40+ staff) in fast-paced environments.
3. Strong background in customer service, reservations, and floor supervision.
4. Excellent communication skills, with fluency in direct guest interaction (e.g., resolving complaints, VIP service).
5. Proficiency in Google Sheets/Excel for data management and reporting.
6. Ability to multitask under pressure (e.g., handling peak hours, staffing shortages, emergencies).
7. Exceptional problem-solving, conflict resolution, and time-management skills.
8. Willingness to work flexible hours, including weekends, holidays, and extended shifts as needed.

Only shortlisted candidate will be contact 

PAGES HOLDINGS, INC.

Job Description

JOB QUALIFICATIONS

• A BS Degree Graduate preferably in BS Hotel and Restaurant Management or Hospitality Management or its equivalent.

• With at least three (3) years of restaurant experience in a managerial capacity.

• Able to ensure that the restaurant operate efficiently and profitably while maintaining the reputation.

• With commercial awareness and versatility.

• Highly creative, energetic, and motivated.

JOB OVERVIEW

Responsible for overseeing all aspects of the restaurant's operations to ensure the highest level of customer satisfaction, cleanliness, staff attendance and punctuality, and to drive sales and profitability. You will lead a team, manage resources effectively, and maintain a positive working environment.

Jumbo Group Of Restaurants Pte Ltd

Job Description

Job Description

Responsible to meet, make introduction and ensure that all arrangement and requirements are gathered with the customer prior to event. Read and analyse Banquet Event Order in order to gather customer’ requirements, determine proper set up, buffet, audio visuals, time line and also give attention to any special customer needs.

STRATEGIC PLANNING

• Work closely with the team to establish clear, identifiable and achievable sales targets

• To work out the sales strategies and growth plans in line with the BOD’s revenue and profit targets set in business plan

• To develop and manage budgets required to meet sales goals

• To develop sales strategies and set realistic and achievable targets for all brands

• Identify key market segments and implement strategies for each market segment for revenue growth

• Establish new accounts for the Group

• Oversee day to day events/ routine work requirement

• Market research and analysis on rates/packages

• Staff Performance Tracking, ROA Planning (Route of Advancement)

MARKETING

• To effectively craft out the brand identity and brand values for individual brand amend steer it in the right direction

• To work with the team to hit the P&L set by the BOD

• To decide on appropriate marketing strategies within budget to meet the sales goals set by the BOD

• To work with Marketing on all collaterals of marketing needs and packaging of the products

• To have effective sales measures should sales fall below target for the month

• To develop at least 3 campaigns for each brand per year

• To supervise a team of marketing managers to meet the marketing objectives within the marketing budget given

Any other jobs or duties assigned by the management from time to time.

Job Requirements

• Diploma / Degree in Hotel Management, Food & Beverage or equivalent

• Have at least 2 years of Supervisory experience in Banquets, Catering Sales or Catering services with knowledge of Profit and Loss statements, food and wine pairing and menu composition

• Proficient in handling wedding events is preferred

• Demonstrated ability to interact with customers, employees and vendors

• Possesses good problem solving and leadership skills

• Fluent in English and Mandarin (to be able to liaise with Mandarin speaking associates)

Fonsen Properties Co., Ltd.

Job Description

ร้าน Sarnies at One Bangkok (ใกล้ MRT ลุมพินี)

- Managing staff affairs
- Motivating, facilitating and guiding team to increase sales and ensure efficiency.
- Managing overall operations and general impression of the outlet
- Responding to customer complaints and comments effectively.
- Monitoring budgets and costs as well as control of stock.
- Working closely with the Sous Chef, Head Barista, - Group Beverage Manager to discuss matters relating to specials, events, pricing and promotions.
- Liaising and collaborating with the marketing department and higher management in regards to specials, promotions and operations.
- Effectively learn, understand and teach company values and culture, product and brand information including restaurant menus and ingredients
- Interacting with external suppliers and service contractors for stock related and general maintenance matters.
- Always take measures to achieve exceptional service
- Take part in special events as and when required
- Involvement in creative processes and initiate change in other areas of the outlet to improve business

คุณสมบัติ

- การศึกษาขั้นต่ำ มัธยมศึกษาตอนปลาย หรือ ปวช.
- สัญชาติไทย
- อายุ 25-40 ปี
- สามารถสื่อสารภาษาอังกฤษได้ในระดับดีมาก
- มีประสบการณ์ในงานบริการ 3-4 ปีขึ้นไป
- ชอบพูดคุย รักงานบริการ
- มีความรับผิดชอบสูง ตรงต่อเวลา มีวุฒิภาวะสมวัย
- สามารถทำงานเป็นทีมได้ดี
- ชอบเรียนรู้ คิดไว ปฏิบัติไว กล้าซักถาม

สวัสดิการ

- ทำงาน 5วัน / สัปดาห์
- เบี้ยขยันประจำเดือน
- ค่าอาหาร (วันละ70บาท)
- Monthly Sale Incentive
- ประกันสังคม
- วันหยุดตามประเพณี
- วันหยุดพักร้อน
- วันหยุดในวันเกิด
- ส่วนลดพนักงาน (15%-50%)
- ยูนิฟอร์ม
- เครื่องดื่มประจำวัน

DC FIRM CORPORATION

Job Description

Key Responsibilities:
• Manage day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, motivate, and train front-of-house and back-of-house staff.
• Monitor and maintain quality standards for food, service, cleanliness, and ambiance.
• Handle guest feedback and resolve any complaints promptly and professionally.
• Manage inventory, ordering, and supplier relationships.
• Create staff schedules and manage labor costs efficiently.
• Assist in planning and executing special events and promotions.
• Implement and maintain health, safety, and sanitation standards.
• Collaborate with the culinary team to ensure menu consistency and quality.
• Analyze sales reports and suggest ways to optimize profitability.
• Foster a positive and professional work environment aligned with Eraya’s culture and values.
Qualifications:
• Proven experience as a Restaurant Manager or similar role, preferably in upscale or contemporary dining.
• Strong leadership and team management skills.
• Excellent customer service and problem-solving abilities.
• Good understanding of restaurant financials (P&L, budgeting, forecasting).
• Knowledge of Asian cuisine and fine dining service standards is a plus.
• Ability to multitask and work under pressure in a fast-paced environment.
• Strong organizational and communication skills.
• Bachelor’s degree in Hospitality Management, Business, or related field preferred.
Benefits:
• Competitive salary
• Service Charge
• Staff meals
• Tips
• Free Motorcycle Parking

Yanyuan Ltd.,

Job Description

Restaurant Manager

(Chinese Restaurant - Bangkok)

We are seeking a passionate and experienced Restaurant Manager to lead our front and back-of-house operations in a fast-paced Chinese restaurant located in the heart of Bangkok. The ideal candidate should have a deep appreciation for Chinese cuisine and culture, strong leadership skills, and a proven track record in restaurant operations, team management, and customer service.

⸻

Key Responsibilities:

• Oversee daily restaurant operations (FOH & BOH)

• Ensure high standards of food quality, service, hygiene, and safety

• Supervise and train staff, schedule shifts, and resolve conflicts

• Manage inventory, suppliers, and cost control (including food, beverage, and labor)

• Handle customer inquiries and complaints professionally

• Monitor financial performance and work toward achieving revenue and profit targets

• Coordinate with the kitchen team to ensure seamless service and menu execution

• Implement marketing and promotional activities in collaboration with ownership

⸻

Requirements:

Education & Experience

• At least 3–5 years of restaurant management experience

• Experience in Chinese or Asian cuisine establishments is a plus

Skills & Competencies

• Strong leadership, communication, and people-management skills

• Fluent in Thai and proficient in English; Mandarin or other Chinese dialects is a strong plus

• Knowledge of restaurant POS systems and inventory management tools

• Customer-service oriented with a focus on guest satisfaction

• Understanding of Thai labor law and health & safety regulations

Personality Traits

• Culturally sensitive and passionate about Asian/Chinese cuisine

• Proactive, hands-on, and solutions-driven

• Flexible, reliable, and able to work evenings, weekends, and holidays

MONSTER CURRY PTE. LTD.

Job Description

This position is responsible for managing the floor operation with the direction of the Area Manager on day to day business of the outlet and also assist to manage outlet profit and loss performance as well.

Primary Duties:

1. Understands the company culture and exemplifies the brand style

2. Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others)

3. Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)

4. Effective reporting and discussing with the direct report

Secondary Duties:

1. Oversee general day-to-day management & operational of the restaurant business

2. Responsible for outlet sales target and KPIs include overall cost, i.e. food cost and labour cost

3. Enhance the leadership and performance excellence o the team members by training, motivating, assessing, and being a role model for all team members to provide customers with high quality of service

4. Respond to the customer or team members comments and feedback professionally. Report, discuss and consult with Area Manager on the comments and feedback

5. Ensure sufficient stock for daily operation; stocks and ingredients keep fresh and follow FEFO (first expired first out) system

6. Responsible and ensure outlet safety, cleanliness, hygiene and keeping in high standards

7. Ensure respective section in outlet follow SOP manual and execute accordingly

8. Responsible for outlet workforce arrangement, scheduling and reporting shortage or excess of the workforce to Area Manager regularly

9. Good knowledge about all menu, able to explain clearly to team members during training

10. Manage outlet recruitment and training

11. Implement Strategies to boost staff attitude, morale and motivation

12. Maintain food standard and quality control

FAIRY GROUP VENTURES PTE. LTD.

Job Description

Join our vibrant team at 29 Carpenter Street, home to an integrated F&B and Entertainment complex, featuring:
✅ Juwei Nanyang Coffee Shop – Authentic Nanyang coffee & cuisine
✅ Er Dang Jia Lala Pot Restaurant – Signature seafood hotpot & local flavors

We are looking for a proactive and hands-on Floor Manager to lead our frontline operations and ensure a seamless guest experience.

Key Responsibilities:

A. Team Leadership & Training

• Oversee and manage all floor crew to maintain high service standards.

• Recruit, train and mentor both full-time and part-time staff to build an efficient and motivated team.

• Plan and optimize work schedules to ensure smooth daily operations.

B. Operations & Efficiency

• Lead and execute daily F&B operations while continuously enhancing workflow efficiencies.

• Be hands-on in supporting the team during peak hours to maintain excellent service quality.

• Provide daily operational feedback and recommend improvements to enhance the guest experience.

C. Sales & Business Growth

• Take ownership of achieving sales targets and driving revenue growth.

• Propose and implement seasonal promotional packages to attract customers and boost sales.

If you are a strong leader with a passion for F&B operations, we’d love to have you on board! Apply now and be part of our growing team! 🚀

Fruitas Holdings Incorporated

Job Description

Company Description

Join Ling Nam Restaurant, one of the most renowned Chinese restaurants in the Philippines, on our journey towards greatness! Founded in 1950, Ling Nam is a household name when it comes to Chinese food. Over the years, the restaurant has definitely earned its reputation as one of the best places to enjoy Chinese food in the country. With its acquisition in 2022 by the House of Fruitas, Ling Nam further cemented itself as a go-to dining destination.

Role Description

This is a full-time on-site role for a Restaurant Manager / Asst. Restaurant Manager located in Las Piñas City . The Restaurant Manager / Asst. Restaurant Manager will be responsible for the day-to-day operations, including customer satisfaction, food and beverage quality, and hiring and training staff to ensure high levels of customer service. The Restaurant Manager will also be responsible for overseeing inventory and equipment, and maintaining a safe and clean work environment.

Qualifications

• Bachelor's degree in Hospitality Management or a related field

• Minimum of 3 to 5 years experience in the food and beverage industry 

• Excellent customer satisfaction and customer service skills

• Ability to hire and train staff

• Effective communication skills both verbal and written

• Knowledge of food and beverage industry trends and practices

• Ability to prioritize and multitask

Maayo Leisure Group

Job Description

Overview:
Oversee the full spectrum of food and beverage operations within the hotel.

Key Responsibilities:

• Direct the activities of all food and beverage outlets.
• Manage budgeting, financial performance, service quality, and operational standards.
• Ensure guest satisfaction, as measured by GSI scores, and strive for continuous improvement in these standards.
• Implement revised menus in outlets, streamline cost containment initiatives, and adjust staffing levels in response to seasonal needs.
• Assure the proper functioning of the point-of-sale system, coordinating with the systems department for maintenance and periodic upgrades.
• Select all food and beverage ingredients for purchase and reference them when developing menu recipes.
• Accomplish food and beverage service human resource strategies by determining accountability, communicating and enforcing values, policies, and procedures; providing counseling, discipline, planning, monitoring, appraising, and reviewing job contributions.
• Prepare schedules and payroll for all F&B department staff.

QUALIFICATIONS:

Education:

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

Experience:

• Minimum of 3-5 years of experience in restaurant management, preferably within a hotel setting.

Skills:

• Strong leadership and team management skills.
• Microsoft Office Suite Proficiency
• Strong verbal and written communication skills in English
• Proficiency in additional languages is a significant advantage
• Organizational abilities to manage multiple tasks simultaneously while maintaining high standards of service

Hyatt Centric Victoria Harbour Hong Kong

Job Description

Hyatt Centric Victoria Harbour Hong Kong is an abiding big family thronged with fueled enthusiasts! Care is at the heart of our business; we care for people so they can be their best!

Responsibilities

• Responsible for inventory management of beverages & OS&E through proper planning and utilization of available resources
• Responsible for menu development, standards, creativity and innovation
• Collaborate with Outlet Manager and Marketing Manager to execute in-store marketing initiatives, promotions and initiatives to increase the profile of the Bar
• Work with Outlet Manager to improve standards and service benchmarks to increase revenue and reduce costs, which include food and beverage, manpower, supply and utility costs
• Responsible for the costing and update of all beverages
• Work with bar, kitchen and service team to ensure sound and timely procurement of supplies
• Supervise the team and ensure the execution of a high level of service and drink standards
• Handling and resolving guest’s complaints if required
• Manage relevant reporting and analysis of the bar to ensure cost effective goals are being achieved

Qualifications

• Minimum 3 - 5 years' experience in a similar role in a luxury hotel or restaurant
• Excellent communication, interpersonal and leadership skills
• Committed to and passionate about the food and beverage industry & development 
• Fluent in written and spoken English
• Willing to work flexible hours

We will provide comprehensive training programmes and career growth opportunities to the successful candidates. Interested candidates please send your full resume with current and expected salary to Human Resources Department via Apply Now or on Whatapp +852 5720 2986 .

Personal data collected will be held in strict confidence and used for recruitment purposes only. Applicants not hearing from us within 6 weeks may consider their application unsuccessful.

SMX Convention Center

Job Description

The Director of Banquet and Event Services at the SMX Convention Center is responsible for overseeing the seamless execution of events, banquets, and exhibitions. This role involves fostering a sales-oriented culture, delivering exceptional customer service, managing expenses effectively, providing leadership, and supporting the overall financial success of the convention center. Additionally, the Director is responsible for accrediting caterers and booth contractors, ensuring supplier compliance, and collecting valuable event feedback. 

EAXY4U Company Limited

Job Description

We’re looking for a hands-on Restaurant Manager who can keep daily operations running smoothly while creating an authentic and welcoming dining experience. Reporting to the General Manager, you’ll handle everything from customer service and staff supervision to marketing and budgeting. Your role is to ensure the restaurant reflects Burmese culinary traditions while maintaining high standards in hygiene, service, and profitability.

Key Responsibilities:

• Oversee day-to-day operations, ensuring smooth service and efficient workflow.
• Handle customer complaints professionally, ensuring a positive dining experience.
• Maintain high standards in staff grooming, hygiene, and restaurant cleanliness.
• Work with the bar and kitchen teams to ensure seamless operations.
• Develop and refine menus with chefs to enhance authenticity and appeal.
• Create and run marketing campaigns for local and international customers.
• Organize events to boost visibility and drive sales.
• Manage budgets, inventory, and cash handling, ensuring cost control and profitability.
• Recruit, train, and supervise staff, ensuring high hospitality standards.
• Ensure health and safety compliance, meeting all licensing regulations.
• Foster a positive work culture, providing ongoing staff training and development.
• Quickly address operational challenges and customer feedback to improve service.

Requirements:

• Fluent in Thai and English.
• Strong financial skills in budgeting, inventory control, and cash management.
• Experience in restaurant marketing and event planning.
• Good understanding of health and safety regulations.
• Excellent communication and leadership skills.
• Creative mindset with attention to detail, especially in menu design.
• Adaptable, problem-solving attitude to handle day-to-day challenges.
• Proficiency in using restaurant software for operations and reporting.

Eraya

Job Description

Key Responsibilities:

• Manage day-to-day restaurant operations, ensuring smooth service and guest satisfaction.

• Lead, motivate, and train front-of-house and back-of-house staff.

• Monitor and maintain quality standards for food, service, cleanliness, and ambiance.

• Handle guest feedback and resolve any complaints promptly and professionally.

• Manage inventory, ordering, and supplier relationships.

• Create staff schedules and manage labor costs efficiently.

• Assist in planning and executing special events and promotions.

• Implement and maintain health, safety, and sanitation standards.

• Collaborate with the culinary team to ensure menu consistency and quality.

• Analyze sales reports and suggest ways to optimize profitability.

• Foster a positive and professional work environment aligned with Eraya’s culture and values.

Qualifications:

• Proven experience as a Restaurant Manager or similar role, preferably in upscale or contemporary dining.

• Strong leadership and team management skills.

• Excellent customer service and problem-solving abilities.

• Good understanding of restaurant financials (P&L, budgeting, forecasting).

• Knowledge of Asian cuisine and fine dining service standards is a plus.

• Ability to multitask and work under pressure in a fast-paced environment.

• Strong organizational and communication skills.

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

Benefits:

• Competitive salary

• Service Charge

• Staff meals

• Tips

• Free Motorcycle Parking

Diwata Nature Resort

Job Description

Key Responsibilities:

Oversee food and beverage operations across multiple outlets (Filipino Restaurant, Japanese Restaurant, Snack Bistro, Sports/Sky bar, KTV, Pool Bar, Cafe) and manage large-scale banquets (weddings, conferences, events).

• Ensure high standards of service, quality, and cleanliness in both outlets and event operations.

• Develop strategies to enhance customer satisfaction, drive revenue, and manage costs for both daily operations and events.

• Coordinate with chefs, service teams, and event planners to ensure seamless food service and event execution.

• Monitor and evaluate the performance of both outlets and banquets operations, providing feedback and training to staff.

• Manage and inventory, supplies, and budget control for both outlets and events.

• Collaborate with marketing and sales teams to create customized event packages and seasonal offerings.

• Ensure compliance with health, safety, and food safety standards.

• Handle guest feedback, and complaints promptly, ensuring positive experiences, especially during events.

Required Qualifications:

Education: Bachelor's degree in Hospitality Management or related field.

Experience: 5-7 years in food and beverage management, with experience in both outlets and large-scale event management.

Leadership: Strong leadership skills with experience managing diverse teams across different outlets and banquet services.

Culinary Knowledge: Understanding of various cuisines, including Filipino, Japanese, and international, along with banquet service and large-event catering.

Event Management: Expertise in organizing and executing large-scale banquets, weddings, and corporate events.

Financial Acumen: Experience in budgeting, cost control, and pricing strategies.

Customer Service: Excellent guest relations skills, particularly in large events.

Multitasking and Communication: Strong multitasking abilities and excellent communication skills with teams and guests.

Problem-Solving: Ability to resolve operational issues effectively, especially in dynamic event settings.

Preferred Qualifications

Certifications: Food safety certifications (e.g., HACCP, ServSafe) is a plus.

Cultural Awareness: Knowledge of Filipino and Japanese culinary traditions and event customs.

Technology Proficiency: Familiarity with F&B and event management software.

This role requires a dynamic and organized leader capable of managing diverse food and beverage operations alongside large-scale banquet events, ensuring an exceptional guest experience across the resort.

About us

Diwata Nature Resort is a luxury eco-resort located in the stunning natural landscape of San Pablo City, Laguna. We are committed to providing our guests with an exceptional experience that combines world-class hospitality with a deep appreciation for the environment. Our resort features luxurious accommodations, diverse dining options, and a range of recreational activities, all set against the backdrop of lush, tropical surroundings.

If you're excited about the prospect of joining our team, we encourage you to apply now.

RE&S Enterprises

Job Description

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

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

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

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

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

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

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

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

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

Job Requirements:

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

•Passion for excellent customer service

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

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

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

ALWAYSHIRED PTE. LTD.

Job Description

Job Responsibilities

• Oversee daily restaurant operations

• Analyze service quality and customer satisfaction

• Ensure excellent service and handle customer complaints professionally

• Maintain restaurant standards, safety, and sanitation compliance

• Control operational costs and reduce waste

• Implement headquarters' policies and protocols

• Lead team in executing changes

• Ensure adequate staffing for daily operations

• Train employees on SOPs and customer service best practices

• Provide leadership, team-building, and regular feedback

• Create staff schedules and monitor attendance

• Conduct interviews and handle disciplinary issues

• Motivate and assess staff performance

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

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DP PAVILION PTE. LTD.

Job Description

- Developing and implementing business strategies, policies, and plans.

- Setting company objectives and ensuring their achievement.

- Supervising and managing teams of managers and employees.

- Overseeing and coordinating daily operations.

- Ensuring compliance with company policies and procedures.

- Have experience in running a business or company.