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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.

DADACA HOLDINGS PTE. LTD.

Job Description

My Happy Concept Group

Job Description

A Restaurant Manager makes sure the restaurant runs smoothly. They hire and train staff following company policies. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.

Fairmont Singapore & Swissôtel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Assistant Manager, Banquet

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation
• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by
• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting base on each BEO’s requirement, instruction and departmental standards
• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs
• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break
• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event
• Monitor the event status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Control outsource labour supply, casual labour and overtime
• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level
• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline
• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended
• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved
• Provide necessary training and guidance to F&B team/casual employees and to ensure that the highest possible standards and quality of products and services offering in the premise
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Drive consistent service and process improvement
• Ensure hygiene and food safety compliance in the premise and related areasInterface the needs/requirements of other departments with the F&B Service : Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary
• Provide a level of Safety & Security for all colleagues
• Develop own knowledge and skills to grow as a business partner and leader.

Qualifications:

• 2 years in F&B management experience with strong background of banquet operation
• Experience in similar size/style of 5* hotel
• Diploma / degree in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details
• Strong computer skills and proficient in Microsoft Office-Words & Excel
• Strong problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Can use sensitivity and discretion in supporting guest needs
• Leads to constantly improve the guest service experience and team performance
• Leadership skills developed – collaborative, enabling, and entrepreneurial
• Career focused, wanting to grow and develop, self-driven

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Fairmont Singapore & Swissôtel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Banquet Operations Manager

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the department leader on managing and coordinating daily Front of the House and Heart of the House operations with right delegation
• Maintain service and function room setup standards of the premise and to ensure that they are achieved and followed by
• Perform the tasks of function room setup, dining table setting, buffet counter and refreshment setting base on each BEO’s requirement, instruction and departmental standards
• Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs
• Check the appearance, orderliness, cleanliness and proper set-up of the function room/refreshment area and all its related areas with the function checklist, and be ready before 30 minutes of the commence of each event/coffee break
• Maintain and ensure all function rooms appearance, orderliness and cleanliness are at satisfied condition after the end of each event
• Monitor the event status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Control outsource labour supply, casual labour and overtime
• Assist the management to supervise junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfied level
• To monitor/supervise the use of equipment by casual labour and to ensure it is used in the correct manner under the relevant standard of operations and work safety guideline
• Handle event billing accordingly to BEO’s instruction and complete post function report when event ended
• Lead the F&B team to personalize the guest dining experience with heartist approach and ensure the delivery of Service Promise
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved

Qualifications:

• At least 2 years in F&B management experience with strong background of banquet operation
• Leadership / People management
• Service oriented with an eye for details
• Good interpersonal and communication skills
• Able to work under pressure and independently

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Laguna Hotel Holdings Pte Ltd

Job Description

L' Fisher Hotel

Job Description

Qualifications: 

• Bachelor's degree in Hospitality Management or related field.
• Minimum 5 years of F&B management experience in upscale hospitality settings.
• Strong leadership, communication, and financial management skills.
• Knowledge of industry trends and customer preferences.
• Flexible availability including evenings, weekends, and holidays.

Job Description: 

• Lead and manage all aspects of F&B operations, including restaurants, bars, banquets, and room service.
• Ensure exceptional guest experiences through superior service and operational excellence.
• Oversee team training, inventory management, and adherence to health and safety standards.
• Drive revenue growth and control costs to maximize profitability.

L' Fisher Hotel

Job Description

Qualifications:

• Bachelor's degree in Hospitality Management or related field preferred
• Minimum of 3 years experience in banquet or event management, preferably in a hotel industry
• Proven leadership skills with the ability to motivate and inspire a team
• Strong organizational and time management skills, with the ability to multitask and prioritize effectively
• Excellent communication and interpersonal skills, with the ability to interact professionally with clients and staff at all levels
• Knowledge of food and beverage operations, including banquet service techniques and industry trends
• Proficiency in Microsoft Office suite and event management software

Key Responsibilities:

• Plan, coordinate, and execute all banquet and event operations, including set-up, service, and breakdown
• Manage banquet staff, training, scheduling, and performance management
• Collaborate with clients to understand their event requirements and ensure all details are executed flawlessly
• Maintain inventory of banquet supplies and equipment, ensuring adequate stock levels at all times
• Monitor and adhere to budgetary guidelines, controlling costs while delivering high-quality service
• Uphold company standards for cleanliness, safety, and sanitation in all banquet areas
• Foster a positive working environment, promoting teamwork and professional development among banquet staff

Thai Pantry Nusa Lembongan

Job Description

Kualifikasi pekerjaan:

• Tersedia jam fleksibel
• Diperlukan lebih dari 4 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Gaji yang diinginkan: Rp6,000,000 - Rp7,500,000 per bulan
• Mulai segera tersedia

THAI PANTRY

Located in Nusa Lembongan, Bali on the waterfront. 60 seats, busy.

Serving breakfast lunch dinner specializing in Thai Cuisine

A part of hotel - Playgrounds Wave Lodge

7.30am to 10pm

FLOOR MANAGER

• 5 days on, 2 off

• Be able to run a very busy floor and maximize seats / turn tables

• Be able to lead a team

• Knowledge of f&b costings reporting, inventory

• Highly organized

• Able to train team

• Excellent customer service skills

All salaries are based on experience. Higher salaries provided to those with more experience.

Allowances for management positions

HYLIFE DEVELOPMENTS CO.,LTD.

Job Description

Job Responsibilities :

• Oversee the day-to-day operations of Restaurant.
• Welcome and greet guests with warmth and professionalism, ensuring an extraordinary first impression.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Leading Food & Beverage Team, provides the leadership, vison and direction to bring together and prioritize the department goals in a way that will be efficient and effective.
• Handle guest feedback and concerns with tact and efficiency, striving for swift resolution and ensuring guest satisfaction.
• Ability to manage budgets, analyze inventory and monitor food and labor costs.
• Ensures compliance with all food & beverages policies, and standards and procedures by training, supervising, follow-up and hands on management.
• Pro-active in innovations and implementation together with the Chef De Cuisine.
• Monitors alcohol beverage service in compliance with local laws.
• Serves as a role model to demonstrate appropriate behaviors.
• Reviews staffing levels to ensure that guest service, operational need and financial objectives are met.
• To accurately forecast business demands to ensure efficient staffing & food production.
• Performs any other duties and responsibilities that may be assigned.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications:  

• Bachelor’s degree or College Diploma in Hotel Management or related field.
• Previous experience in a Food & Beverage/Restaurant operations leadership roles.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Strong verbal and written communication skills to effectively communicate with clients, vendors, and team members.
• Excellent guest service skills.
• Skilled at creating and maintaining schedules, and project timelines.
• Sales and Negotiation Skills.
• Flexible working hours.

The Heritage Hotel Manila

Job Description

The Food and Beverage Manager is responsible for overseeing the daily operations of the hotel’s food and beverage outlets. Closely monitoring all F&B Requisitions, cost control, and disseminating day-to-day operational needs. Responsible for preparing staffing needs for operations, maintaining productivity, and increasing revenue.

This role involves managing staff, inventory, guest services, and event coordination, while ensuring compliance with safety standards. The F&B Manager sets the operating standards ensuring quality and genuine care is given to guests. Responsible for providing necessary materials used for training. 

The position also includes preparing reports on performance, sales, and guest satisfaction to support operational decisions. Conducts performance reviews and monitors attendance sheet plans and employee leaves. 

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

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

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

Primary Responsibilities

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

Requirements

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

Bachmann Japanese Restaurant Pte Ltd

Job Description

PARKROYAL COLLECTION Pickering Singapore

Job Description

Seeking a passionate and experienced Assistant Restaurant Manager to join our dynamic team. You will be responsible for supporting the Restaurant Manager in overseeing daily operations, ensuring top-notch guest experiences, and leading a team to maintain our high service standards.

Key Responsibilities

• Assist in managing day-to-day restaurant operations, ensuring smooth service flow and high guest satisfaction.
• Supervise, train, and motivate team members to provide exceptional hospitality.
• Oversee reservations, seating arrangements, and service efficiency.
• Monitor inventory, food quality, and adherence to hygiene and safety regulations.
• Handle guest feedback and resolve issues promptly and professionally.
• Support marketing initiatives and promotions to enhance brand visibility and sales.
• Ensure adherence to company policies and standard operating procedures.

Key Requirements:

• Minimum 5 years of relevant food and beverage service and 3 years of supervisory experience.
• Diploma/Degree in Hospitality Management.
• Good leadership, coaching and managerial skills.
• Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.
• Ability to multitask and work in a fast-paced environment.
• Knowledge of food safety standards and restaurant operations.
• Willingness to work on weekends, public holidays, and rotating shifts.

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

PARKROYAL COLLECTION Pickering Singapore

Job Description

As the Assistant Banquet Manager at PARKROYAL COLLECTION Pickering Singapore, you will play a key role in overseeing the seamless execution of all banquet events and functions within this iconic, award-winning hotel located in the heart of Chinatown. Reporting to the Senior Banquet Manager, this is a full-time position that will see you working closely with the wider Banquet and Events teams to ensure every event, from intimate gatherings to large-scale conferences, is delivered to the highest possible standard.
 

What you'll be doing

• Assisting in the management and coordination of all banquet operations, including event planning, staffing, and execution
• Liaising with clients to understand their event requirements and ensuring these are effectively communicated to and executed by the operations team
• Overseeing the setup and breakdown of event spaces, ensuring they are presented to the highest standard
• Managing and supervising the Banquet service team, providing coaching and support to ensure exceptional customer service is delivered
• Collaborating closely with the Food & Beverage, Housekeeping and other hotel departments to deliver seamless events
• Monitoring event budgets and costs, identifying opportunities for improvement
• Providing solutions to any issues or challenges that arise during events, ensuring a high level of customer satisfaction is maintained

What we're looking for

• Minimum 2 years' experience in a similar Assistant Banquet Manager or Banquet Supervisor role, ideally within a luxury hotel environment
• Strong working knowledge of banquet and event operations, including an understanding of food & beverage, event styling and on-site logistics
• Excellent communication, interpersonal and customer service skills, with the ability to build strong relationships with clients and colleagues
• Proven experience in leading and motivating a team, with a talent for coaching and developing others
• Strong problem-solving and decision-making skills, with the ability to work calmly under pressure
• A passion for hospitality and delivering exceptional guest experiences

PARKROYAL COLLECTION Pickering, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted candidates will be notified.

Shangri-La Mactan, Cebu

Job Description

Yen Social

Job Description

Kualifikasi pekerjaan:

• Mencari kandidat untuk bekerja pada:
  • Senin: Pagi, Siang
  • Selasa: Pagi, Siang
  • Rabu: Pagi, Siang
  • Kamis: Pagi, Siang
  • Jum'at: Pagi, Siang
  • Sabtu: Pagi, Siang
  • Minggu: Pagi, Siang
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Mulai segera tersedia

RESTAURANT MANAGER

Yen Social Canggu looking for qualified talents to join

Job Role :

• Ensure that all work programs are implemented effectively

• Serve as the coordination center and Lead all employees under their authority effectively.

• Have a sense of responsibility towards all customers

• Evaluate staff performance and provide feedback to improve productivity

• Ensure the restaurant operates smoothly and consistently meets monthly targets

• Support functions at the outlet level including customer service, scheduling, daily operations, supervising cashiers, loss prevention

• Maintain quality control, cleanliness, health and safety standards in customer dining areas and the ambiance of the restaurant

Qualification :

• Have experince min. 2 years in the same field and position

• Strong leadership, Excellent communication and interpersonal abilities

• Ability to work under pressure and maintain composure during busy service hours

• Able to speak English

• Can join on immediately

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

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

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

Primary Responsibilities

• Supervise and train team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Develop the wine list, demonstrate the ability to pair and suggest wines to guests; assist with decanting wine

• Achieve profitability through revenue generation and effective cost control

• Ensure guest satisfaction is met through awesome experiences

Requirements

• Preferably Diploma in Food & Beverage/Hospitality Management
• Minimum 1 year experience at a managerial level, preferably in a 5 star hotel or a fine dining restaurant
• Possessing a Wine & Spirit Certificate is an added advantage
• Knowledge of various drink recipes and beverage service standards
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and perform rotating shifts.

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

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

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

Primary Responsibilities

• Lead and motivate a team of Food & Beverage ("F&B") staff to contribute effectively to achieving the outlet's plans and goals

• Ensure memorable and exceptional experiences for all guests and customers through creative, innovative ideas and concepts with a strong guest recognition system/program

• Monitor and collaborate with the culinary team to achieve financial and budgetary goals and targets i.e. revenue, F&B cost, manpower cost, expenses, etc.

• Responsible for overseeing all operations in the outlet

• Lead and manage the team at optimal manning levels and ensure compliance with food hygiene standards and operating procedures. Ensure the entire restaurant is kept clean

• Plan and implement initiatives on food cost control and new menu to improve sales revenue

• Provide coaching and guidance to the F&B team and fulfill all training needs for their future development

Requirements

• Preferably Diploma in Food & Beverage/Hospitality Management

• Minimum 1 year experience at a managerial level, preferably in a Chinese restaurant

• Knowledge of various drink recipes and beverage service standards

• Good interpersonal and communication skills with cheerful personality

• 5 working days per week with the ability to work on weekends/public holidays and rotating night shifts

SSG Hotels Pte Ltd

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

- The Serangoon Club, a Tribute Portfolio Hotel (opening end 2022, Marriott).

Garcha Group Benefits:

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

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

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

Job Description

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions. Ensuring that the budgets and customer satisfaction are met, and consistent food standards and services.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

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

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

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

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

· Consistently adheres to timeline of deliverables.

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

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

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

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

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

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

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

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

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

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

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

· Consistently adheres to timeline of deliverables.

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

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

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

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

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

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

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

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

· Handles guest complaints and comments competently and swiftly.

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

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

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

Management and Leadership of Outlet

· Is a mentor and role model.

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

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

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

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

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

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

· Manages performance issues by using various coaching styles.

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

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

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

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

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

· Performs colleague appraisals and executes disciplinary actions if required.

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

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

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

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

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

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

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

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

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

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

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

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

· Guides the departmental orientation for new hires.

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

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

Other Responsibilities

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

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

· Ensures NEA rules and regulations are met and achieve.

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

PABNA RESTAURANT PTE. LTD.

Job Description

Unlisted Collection

Job Description

Marguerite is awarded by Michelin with one star. ⭐ 

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

                                                                               &

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

ROLES AND RESPONSIBILITIES

• Welcomes our guests with a walm and bright smile
• Speaks well and eloquently to guests, whilst also knowing when to speak colloquially to makes guests more comfortable
• Exude hospitality as you take guests to their table and through a dining experience
• Smile, be polite, friendly and professional
• Anticipate guests needs
• Organise, manage and follow up all reservations from enquiry to until the guests leave
• Organise and manage all forms of reservation communications from telephones, online and live enquiries
• Ensure reservations are recorded correctly (specifically dietaries)
• Organise, manage and attended the host counter at all times
• Maintain a high level of service and professionalism at all times
• Lead by example
• Understand, be knowledgeable and advise about the food and beverage offerings   
• Ensure safety precautions are adhere to at all times (specifically allergies)
• Take appropriate action in the event of an accident or complaint from guests or employees
• Follow effective operating procedures with a focus on periods of high volume
• Always help out
• Maintain, organise and keep all work areas clean
• Attend all scheduled employee meetings and bring suggestions for improvement
• Always be presentable and well groomed
• Ensure compliance with all applicable laws and regulations
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Ad-hoc duties as assigned by superior

Job Requirement

• Prior industry experience is beneficial but not key
• Good communications skills and command of language
• An easygoing personality
• Able to handle all levels of customers 
• Strong communication, interpersonal, public relations, and management skills
• Able to work independently and in a team

Benefits

• Staff Meals + Staff Benefits + Birthday Leave will be entitled
• Comprehensive Medical & Dental Insurance Coverage
• 5 day’s work weeks

We regret that only short-listed candidates will be notified.

Thank You

MERCURE SINGAPORE BUGIS

Job Description

DUTIES AND RESPONSIBILITIES

· Oversees the daily administration and operations requirements of the Banquet Department.

· Co-ordinates, organizes and plans the forthcoming secured Banquet functions in terms of staffing arrangement, audio/visual equipment, sound system, furniture, linen, guest supplies, set-up to billing based on each BEO’s requirement, instructions and departmental standards.

· Prepare, maintain or check the preparation of service mise-en-place according to each event and are ready/sufficient for operation needs

· To rectify defects in Function Rooms, public areas or equipment with the follow-up of the Maintenance Work Order.

· Check that the equipment set up is clean and in good working condition. This also applies to lighting and air-conditioning.

· Checks signage for the entrance of Function Rooms, between guest lifts’ location and hotel lobby. To put up Chinese signage if necessary.

· To remedy complaints or negative remarks by guests or organizers with immediate action and by using initiative.

· Opens bill and presents bill to organizers after functions for settlement.

· Assist the management in supervising junior team members and casual labour under his leadership and to ensure all tasks assigned/required by the event/operation are carried out on time and according to instruction and departmental standards as well as at the satisfactory level.

· Performs other duties assigned by the Restaurant Manager/Director of Food and Beverage.

Qualifications:

• At least 3 years of F&B experience with strong background in banquet operations
• Service-oriented with an eye for details
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Willing to work on weekends, and public holidays
• Able to multi-task.
• Knowledge in Audio/Visual Equipment will be an added advantage

Interested applicants, please email to Shirlene.teo@accor.com

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

Culinary Arts Pte Ltd

Job Description

Job Description

• Operational Excellence
  • Oversee daily restaurant operations, ensuring seamless service and an exceptional dining experience.
  • Maintain the highest standards of food quality, service excellence and ambiance.
  • Implement and refine SOPs to enhance efficiency and guest satisfaction.
  • Monitor restaurant cleanliness, hygiene and compliance with health and safety regulations.
• Team Leadership and Development
  • Recruit, train, and mentor a high-performing team, fostering a culture of excellence and professionalism.
  • Conduct regular performance evaluations, provide feedback and implement staff development programs.
  • Motivate and inspire staff to deliver outstanding service and maintain brand integrity.
• Guest Experience and Relationship Management
  • Ensure personalized and memorable guest experiences, handling VIP clients with discretion and care.
  • Actively engage with guests, address feedback promptly and cultivate long-term relationships.
  • Oversee reservations, guest preferences and special requests to enhance satisfaction.
• Financial and Business Management
  • Develop and manage budgets, monitor profit and loss performance and drive revenue growth.
  • Implement cost-control measures while maintaining quality and service standards.
  • Analyze sales trends, guest feedback and market insights to optimize business strategies.
• Marketing and Brand Development
  • Collaborate with marketing teams to promote the restaurant through events, partnerships and digital strategies.
  • Represent the restaurant at industry events and build relationships with key stakeholders.
  • Drive initiatives to enhance brand positioning and attract high-profile clientele.

Requirements

• Minimum 5–8 years of experience in a senior management role within a fine-dining or luxury hospitality setting.
• Strong leadership and team management skills with a passion for hospitality.
• Proven experience in financial management, budgeting and cost control.
• In-depth knowledge of fine dining service standards, wine, and gastronomy trends.
• Exceptional communication, interpersonal, and problem-solving skills.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.

Inflatable Island, Subic

Job Description

• 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
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

The Ritz-Carlton Millenia Singapore

Job Description

RAFFLES MARINA LTD

Job Description

Job Requirements

• Able to explain and recommend food and beverages according to guest requests and requirements, such as preparations methods, ingredients used, portion size and presentation, etc
• Ensure strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to. 
• Assist in the supervision of casual staff are deployed to achieve operation effectiveness.
• Be service oriented, uphold quality, sincere customer relations service.
• Coordinate with kitchen staff to ensure timely preparation and presentation of food items while adhering to quality standards and recipes.
• Collaborate with marketing teams to develop and implement marketing strategies, promotions, and special events to attract and retain customers.

Requirements 

• At least 2 years work experience, preferably in a Chinese restaurant or similar role in the food service industry.
• Willing to work on weekends, and holidays as required in the restaurant industry.
• Passion for people & food
• Possess great service attitude
• Energetic team player

Benefits
- AWS
- Staff Meals 
- Uniforms/Shoes provided 
- Medical & Dental Benefits
- Birthday Leave

Private Advertiser

Job Description

Key Responsibilities:

Supervise restaurant staff and daily operations.

Ensure excellent customer service and handle complaints.

Manage budgets, control costs, and maximize profitability.

Oversee inventory, ordering, and stock control.

Ensure compliance with health, safety, and hygiene regulations.

Recruit, train, and evaluate staff performance.

Develop and implement marketing and promotional strategies.

Maintain relationships with vendors and suppliers.

Shangri-La Singapore

Job Description

Sol Y Viento Hotels and Resorts

Job Description

• College Graduate/Degree holder of a four-year course in B.S. in Hotel Restaurant Administration/Management or any related field.
• Minimum of 2 years experience in the same position/capacity in a four or five-star hotel; or three years as Asst. F&B Manager position in a local or international hotel chain. 
• Responsible for overseeing all aspects of the hotel's food and beverage operations, including managing staff, developing menus, maintaining inventory, ensuring customer satisfaction, adhering to budgets, and complying with health and safety regulations
• Must be physically and mentally fit
• Proficiency in oral & written English – A MUST.

Cebu Golden Restaurant Inc.

Job Description

About Cebu Golden Restaurant Inc.:

Our story began in 1982 as a cozy corner in Cebuano homes. With your support, we have expanded nationwide, weathered challenges, including the pandemic, emerging stronger and more resilient than ever.

For decades, we have symbolized Filipino celebrations. Now, as we move forward, we are diligently working on our recipes, preserving the old traditions while incorporating new ideas. In order to appeal to a diverse range of patrons, Cebu Golden Restaurant Incorporated (CGRI), the mother brand, introduces new and revamped restaurant ventures—Hukad Everyday Filipino, Hukad Kafe, Balay sa Busay, An'dale, dá.yun Asian Noms, Golden Cowrie Binisaya—and more coming soon.

These exciting additions further enhance our commitment to providing unique dining experiences that cater to various tastes and preferences.

JOIN OUR TEAM AS A RESTAURANT MANAGER!

Job Responsibilities:

• Oversee daily restaurant operations, ensuring smooth coordination between front-of-house and back-of-house teams.
• Monitor and maintain food quality, presentation, and service standards.
• Create staff schedules to ensure adequate coverage during peak and off-peak hours.
• Monitor inventory levels and coordinate with suppliers to manage food and beverage stock efficiently.
• Handle customer inquiries, feedback, and complaints in a professional and timely manner.
• Analyze sales reports, monitor financial performance, and implement strategies to meet or exceed revenue targets.
• Ensure proper cash handling, reconciliation, and financial reporting processes.
• Foster a positive work environment that promotes teamwork, growth, and employee satisfaction.

Job Types: Full-time, Permanent, Fixed term, Fresh graduate

Benefits:

• Company events
• Employee discount
• Flexible schedule
• On-site parking
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee

Schedule:

• 8 hour shift
• Flextime

Supplemental Pay:

• 13th month salary
• Overtime pay
• Performance bonus

Job Types: Full-time, Permanent, Temporary

PARKROYAL COLLECTION Marina Bay, Singapore

Job Description

Job Summary:

In this role, you will be managing alongside the manager in 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 3 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.

We regret that only shortlisted applicants will be notified.

Four Seasons Hotel Singapore

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 133 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and  www.facebook.com/FourSeasonsHotelSingapore 
 

About the role

Assistant Restaurant Manager (Jiang-Nan Chun) 

To support the seamless daily operations of the restaurant, which includes maintaining exceptional service standards among team members, inspiring and engaging team members, overseeing employee relations, facilitating communication across all levels of staff, promoting career growth opportunities, ensuring compliance with wage and hour regulations, conducting training sessions, and addressing other operational needs at Jiang-Nan Chun.

What you will do

Supporting the Restaurant Manager in leading our Jiang-Nan Chun team to deliver exceptional dining experiences. Ensure adherence to all policies, procedures/standards, and training programs while fostering a positive work environment to achieve company objectives. Maintain cleanliness and functionality of front-of-house equipment, oversee employment performance appraisals, and address guest issues promptly. Manage service manpower planning, stock control, and maximize sales opportunities with comprehensive menu knowledge. Facilitate communication within the front-of-house team, and oversee new hire onboarding and training. Manage cash handling procedures, implement health and safety regulations, and contribute to smooth restaurant operations while upholding unparalleled standards of presentation and service.

What you bring

• Minimum of 2 years of service experience in a luxury hotel or Michelin restaurant, including 1 year in a supervisory role.
• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.
• Excels in problem-solving and innovative thinking, fostering a team-oriented management style with an emphasis on open communication.
• Skilled in building and maintaining relationships across departments and with guests.
• Possesses administration knowledge in F&B operations and quality management, proficient in Microsoft Office programs.

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating split-shift basis, including weekends, and holidays

5U STAFFING SOLUTIONS

Job Description

Job summary:

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 1 year of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2,800 - $3,200 per month

Job Opening: Restaurant Manager

*This position starts as a Manager Trainee, followed by Assistant Restaurant Manager. Upon successful completion, you will be promoted to Restaurant Manager, with a salary increase beyond the listed range.

Job Responsibilities:

• Oversee daily operations of the restaurant.

• Lead the team to deliver exceptional customer service.

• Ensure sales targets are met while maintaining customer satisfaction.

• Develop and implement operational and sales strategies.

Remuneration Details:

• Salary: $2,800 – $3,200 (depending on experience).

• Bonus: Variable, subject to performance.

• Annual Leave: Starts at 15 days, capped at 23 days.

• Medical Claim: Up to S$20 per claim.

• Insurance: Provided.

• Sales Incentive: Eligible after 6 months of confirmation.

• AWS and OT not provide

Working Conditions:

• Work Hours: 6 days, 44 hours per week.

• Location: Island-wide.

• Rest Days: Flexible (non-fixed).

Requirements:

• Proven experience in managing teams and delivering excellent customer service.

• Ability to adapt to flexible work schedules and thrive in a fast-paced environment.

PERSOLKELLY Singapore Pte Ltd (Formerly Kelly Services Singapore Pte Ltd)

Job Description

• Oversee restaurant performance and financial reporting.
• Analyze sales, profits, and manage costs (labor, food & beverage, inventory).
• Lead the team to meet targets and improve efficiency.
• Build customer relationships and respond to requests.
• Review operations and suggest improvements.
• Promote the brand through events and local marketing.
• Handle HR tasks, including recruitment and performance reviews.
• Enforce policies and ensure compliance with health, safety, and licensing regulations.

Requirement:

• Min O Level.
• Min 8 years of experience in restaurant management.
• Knowledge of restaurant finances, budgeting, cost control, and revenue management is a must.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. 

We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOLKELLY SINGAPORE Pte Ltd) 

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

HERMANOS BISTRO PTE. LTD.

Job Description

RAFFLES SENTOSA SINGAPORE

Job Description

Private Advertiser

Job Description

WHAT WE ARE LOOKING FOR

• College graduate, preferably in Hotel and Restaurant Management or any Business related course, or a food preparation-related course
• At least 1 year experience in the fast food or quick service restaurant industry with significant experience in product quality and service quality
• Customer-oriented and with strong work ethic and leadership skills
• With positive attitude even under pressure

OVERVIEW OF WHAT YOU WILL BE DOING

• Works with the Restaurant Manager of a Quick Service Restaurant to define sales targets and strategies
• Leads store team in attaining highest level of food safety and service standards
• Monitors and drives achievement of the store's budget targets as well as provide recommendations for its improvement
• Oversee skills development of store crew

Private Advertiser

Job Description

Key Responsibilities:

Supervise restaurant staff and daily operations.

Ensure excellent customer service and handle complaints.

Manage budgets, control costs, and maximize profitability.

Oversee inventory, ordering, and stock control.

Ensure compliance with health, safety, and hygiene regulations.

Recruit, train, and evaluate staff performance.

Develop and implement marketing and promotional strategies.

Maintain relationships with vendors and suppliers.

Shangri-La Singapore

Job Description

Don Dae Bak

Job Description

PHILIPPINE VISION GROUP INC

Job Description

Key Responsibilities

1. Leadership and Team Management

• Recruit, train, supervise, and evaluate restaurant staff, including managers, chefs, servers, and support staff.
• Foster a positive work environment and promote teamwork, morale, and professional growth among employees.
• Address employee performance issues, implement disciplinary actions as necessary, and mediate conflicts.
• Schedule and manage shifts to ensure optimal staffing levels during peak and off-peak hours.

2. Financial Management

• Develop and manage budgets, forecast sales, and monitor profit and loss (P&L) statements.
• Analyze financial performance and implement strategies to achieve revenue and profitability goals.
• Control costs by managing inventory, labor, and other operational expenses.
• Approve and manage vendor contracts and supply chain relationships.

3. Operations Oversight

• Ensure the restaurant operates smoothly and efficiently during daily service.
• Oversee food and beverage preparation to maintain quality, consistency, and adherence to health and safety standards.
• Monitor inventory levels and coordinate with suppliers to maintain adequate stock.
• Implement and enforce policies and procedures to ensure compliance with local health, safety, and labor laws.

4. Customer Experience

• Ensure exceptional service quality, resolving customer complaints promptly and professionally.
• Regularly interact with customers to gather feedback and enhance the dining experience.
• Develop and implement strategies to attract and retain customers.

5. Marketing and Growth

• Collaborate with marketing teams to create and execute promotions, events, and campaigns.
• Monitor market trends, competitors, and customer preferences to stay ahead of industry changes.
• Drive initiatives to increase brand visibility and restaurant reputation, including social media and community outreach.

6. Reporting and Analysis

• Prepare and present operational, financial, and performance reports to the executive team or owners.
• Use data and analytics to identify areas of improvement and develop action plans.

BAREFOOT SENORITA, INC.

Job Description

• Coordinating daily restaurant operations (FOH & BOH)
• Overseeing daily restaurant operations.
• Fosters and manages to maintain the good image of the Apartment 1B through good food and service quality standards at all times.
• Ensuring that company assets (cash and non-cash) are properly monitored and complete.
• Organize and track restaurant expenses, supplies of the restaurant.
• Overseeing stock inventory and ordering of the restaurant.
• Evaluate and Appraise staff performance and give feedback in a courteous manner.
• Control operational costs and find ways to minimize or eliminate wastage.
• Train new employees based on Apartment 1B standard.
• Implement Apartment 1B policies and protocols.
• Respond efficiently and effectively to customer complaints.

Ecomax Inc

Job Description

Ecomax, Inc is looking for a dynamic and results-driven F&B Manager to oversee and lead our nationwide operations. This high-level executive role is responsible for ensuring seamless execution of strategies to achieve business objectives while upholding brand integrity, quality standards, and customer satisfaction. The ideal candidate possesses strong leadership, operational expertise, and the ability to manage cross-functional teams in a fast-paced and competitive environment.

Key Responsibilities:

1. Strategic Leadership & Business Growth

• Develop and implement long-term operational strategies aligned with the company’s mission and goals.
• Drive business expansion through market analysis, new store openings, and strategic partnerships.
• Align operations with financial targets, ensuring revenue growth and cost optimization.

2. Nationwide Store Operations Management

• Oversee the daily operations of all Coffee stores nationwide, ensuring efficiency and adherence to standard operating procedures (SOPs).
• Conduct regular performance reviews and audits to maintain consistency in service and operational excellence.

3. Sales Growth & Profitability

• Lead initiatives to maximize sales and profitability, ensuring EBITDA targets are met.
• Implement revenue-generating strategies, including menu innovations, promotions, and customer engagement programs.

4. Quality & Standards Management

• Ensure the highest standards for food and beverage quality, safety, and regulatory compliance.
• Drive continuous improvement initiatives to enhance service and product offerings.

5. Store Development & Expansion

• Oversee new store development, including site selection, design, construction, and operational readiness.
• Lead store renovation and layout optimization efforts to improve customer experience and operational efficiency.

6. Talent Development & Team Leadership

• Develop and implement talent acquisition, training, and retention programs to build a high-performing team.
• Mentor and empower regional, area, and store managers to strengthen leadership capabilities.
• Ensure effective succession planning and career development initiatives.

7. Customer Experience & Brand Loyalty

• Champion initiatives to elevate customer satisfaction and strengthen brand loyalty.
• Monitor customer feedback and market trends to implement proactive service improvements.

8. Operational Excellence & Innovation

• Identify and implement process improvements to enhance operational efficiency.
• Leverage technology and data analytics for workflow optimization, inventory management, and service enhancement.

9. Financial & Budgetary Management

• Oversee the operational budget, ensuring cost-effectiveness and efficient resource allocation.
• Analyze financial reports to identify growth opportunities, cost savings, and operational improvements.

10. Cross-Functional Collaboration

• Work closely with marketing, HR, finance, supply chain, and other departments to execute company-wide initiatives.
• Provide strategic insights and recommendations to the executive team on operational challenges and opportunities.

Qualifications:

• Proven experience in a senior F&B management role, preferably in a multi-location or nationwide capacity.
• Strong business acumen with expertise in operations, financial management, and strategic planning.
• Exceptional leadership and people management skills with the ability to drive performance.
• In-depth knowledge of F&B industry trends, customer preferences, and operational best practices.
• Excellent problem-solving, decision-making, and communication skills.

Be part of a thriving brand that celebrates quality coffee and exceptional customer experiences! Apply now and take the next step in your career with us!

GRIGLIA EC PTE. LTD.

Job Description

Greenwood Fish Market

Job Description

Greenwood Fish Market

Job Description

Greenwood Fish Market

Job Description

Greenwood Fish Market

Job Description

Ironwood Hotel

Job Description

Job Summary

As Head Bartender, you will supervise bar operations, ensuring that drinks meet high-quality standards and guests receive excellent service. Your primary focus will be on heading the bar team and providing exceptional service through high-quality drinks


Become Part of Our Team

Send your resumé to careers@ironwoodhotel.com or visit Ironwood Hotel at Burgos Street corner Juan Luna Street, Brgy 34, Tacloban City, Leyte.

For email submissions, please include the subject: [Last Name, First Name - Position Desired] and attach your resumé/requirements.

Stay updated by visiting our Facebook page, Careers at Ironwood Hotel, for current job openings and application details.

Ironwood Hotel

Job Description

Job Summary

The Bar Manager is responsible for managing bar operations, ensuring the team serves excellent drinks and provides outstanding service. You will ensure the consistent quality of drinks and an exceptional experience for every guest.

Become Part of Our Team

Send your resumé to careers@ironwoodhotel.com or visit Ironwood Hotel at Burgos Street corner Juan Luna Street, Brgy 34, Tacloban City, Leyte.

For email submissions, please include the subject: [Last Name, First Name - Position Desired] and attach your resumé/requirements.

Stay updated by visiting our Facebook page, Careers at Ironwood Hotel, for current job openings and application details.