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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 - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Waiter

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

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff meals, medical insurance and compensation in line with the size of our small operation.

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Guzman y Gomez

Job Description

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

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

Job Scope

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

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

BIKEBOYZSG PRIVATE LIMITED

Job Description

Bistro Manager – Roles and Responsibilities
1. Operations Management

• Oversee daily front-of-house and back-of-house operations to ensure smooth and efficient service.
• Coordinate kitchen and service staff to maintain high standards in food quality, cleanliness, and customer experience.
• Ensure opening and closing procedures are followed accurately.
• Monitor and maintain ambiance, cleanliness, and comfort of the dining area.

• Hire, train, and schedule all bistro staff including servers, baristas, and sometimes kitchen staff.
• Provide ongoing coaching, performance evaluations, and disciplinary actions when necessary.
• Lead by example in customer service, hygiene, and work ethic.
• Conduct regular team meetings to align goals and address concerns.

• Ensure guests receive prompt, courteous, and high-quality service at all times.
• Handle customer complaints or concerns professionally and swiftly.
• Build relationships with regular patrons and gather feedback for service improvement.
• Promote a warm, welcoming environment that enhances the guest experience.

• Track and manage inventory levels for food, beverages, and supplies.
• Place orders with approved vendors and suppliers, ensuring cost-effective purchasing.
• Conduct regular stock checks and reduce waste through proper inventory control.

• Monitor and control daily sales, cash handling, and POS system reports.
• Assist with budgeting, forecasting, and setting sales targets.
• Analyze financial performance (e.g., cost of goods sold, labor costs) and recommend improvements.
• Ensure compliance with financial policies and procedures.

• Coordinate local marketing initiatives, seasonal promotions, and special events.
• Manage social media or collaborate with marketing teams to boost foot traffic and brand visibility.
• Develop loyalty programs or customer engagement strategies.

• Ensure compliance with health, safety, and food handling regulations.
• Conduct routine inspections of kitchen, storage, and dining areas.
• Maintain all required licenses and certifications (e.g., liquor license, food safety).
• Train staff in emergency procedures and enforce safety standards.

• Work closely with the Executive Chef to align kitchen output with customer expectations and operational goals.
• Review menu performance and suggest updates based on customer feedback and sales trends.
• Help manage kitchen staff scheduling and resource allocation during peak hours.

SYN Boutique Hotel

Job Description

• Manage daily bar operations, ensuring quality service and drink standards.
• Supervise and mentor bar staff for optimal performance.
• Assist in creating new cocktails and updating the bar menu.
• Maintain bar inventory and manage stock levels.
• Ensure compliance with health, safety, and alcohol regulations.
• Provide excellent customer service and resolve complaints.
• Monitor and promote special offers and drink promotions.
• Ensure a clean and organized bar environment.
• Train and develop new bar staff.
• Assist in managing the bar’s budget and financial performance.
• Maintain product knowledge and keep up with industry trends.
• Drive sales and profitability by enhancing guest experience.

Bicol Wilserve Corporation

Job Description

The Assistant Restaurant Manager supports the Restaurant Manager in achieving the store targets through effective management of store operations.

Marriott International

Job Description

BIKEBOYZSG PRIVATE LIMITED

Job Description

Bistro Manager – Roles and Responsibilities
1. Operations Management

• Oversee daily front-of-house and back-of-house operations to ensure smooth and efficient service.
• Coordinate kitchen and service staff to maintain high standards in food quality, cleanliness, and customer experience.
• Ensure opening and closing procedures are followed accurately.
• Monitor and maintain ambiance, cleanliness, and comfort of the dining area.

• Hire, train, and schedule all bistro staff including servers, baristas, and sometimes kitchen staff.
• Provide ongoing coaching, performance evaluations, and disciplinary actions when necessary.
• Lead by example in customer service, hygiene, and work ethic.
• Conduct regular team meetings to align goals and address concerns.

• Ensure guests receive prompt, courteous, and high-quality service at all times.
• Handle customer complaints or concerns professionally and swiftly.
• Build relationships with regular patrons and gather feedback for service improvement.
• Promote a warm, welcoming environment that enhances the guest experience.

• Track and manage inventory levels for food, beverages, and supplies.
• Place orders with approved vendors and suppliers, ensuring cost-effective purchasing.
• Conduct regular stock checks and reduce waste through proper inventory control.

• Monitor and control daily sales, cash handling, and POS system reports.
• Assist with budgeting, forecasting, and setting sales targets.
• Analyze financial performance (e.g., cost of goods sold, labor costs) and recommend improvements.
• Ensure compliance with financial policies and procedures.

• Coordinate local marketing initiatives, seasonal promotions, and special events.
• Manage social media or collaborate with marketing teams to boost foot traffic and brand visibility.
• Develop loyalty programs or customer engagement strategies.

• Ensure compliance with health, safety, and food handling regulations.
• Conduct routine inspections of kitchen, storage, and dining areas.
• Maintain all required licenses and certifications (e.g., liquor license, food safety).
• Train staff in emergency procedures and enforce safety standards.

• Work closely with the Executive Chef to align kitchen output with customer expectations and operational goals.
• Review menu performance and suggest updates based on customer feedback and sales trends.
• Help manage kitchen staff scheduling and resource allocation during peak hours.

Marriott International

Job Description

Courtyard by Marriott Phuket, Patong Beach Resort

Job Description

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

• Engaging leadership that inspires and empowers team members.

• Assist with the strategic direction for the departments of responsibility and proactively conveys guidelines for staff that shapes the unparalleled standards expected.

• Make certain that areas of accountability are executed in uncompromised levels. Proper utilization of resources is a must.

• Deploy labor resources according to the forecasted business volumes.

• Manage time and attendance to ensure profit margins are met.

• Oversee facility and equipment in the responsible areas to make sure they are in complete working order.

• Ensure consistent, high-quality service standards are maintained in assigned restaurant. 

• Ensure high quality of food items, service, and presentation.

• Assist with preparation of reports; maintains required records and files.

• Ensure all activities performed within the department are in accordance with the company’s business objectives, and established safety and security standards

• Hires, trains, motivate, and provide on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability. 

• Evaluate employee performance through operational audits to improve convention services service and build reward and recognition systems.

• Propose staff changes in assigned areas, including the hiring, promotion, demotion, and vacations, leaves of absence and release of staff.

• Create an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.

• Communicate with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.  

• Maintain close work relationships with other departments and their leaders to promote feedback, cross training, and efficient operations.

• Maintain high grooming standard following Marina Bay Sands guidelines.

• Attend line-ups with other staff and review all information pertinent to the day’s business.

• Hands on and provide assistance to the service team at all times.

• Have a good knowledge of all VIPs and their preferences.

• Ensure all assigned closing duties are completed before signing out.

Job Requirements

Experience

• Minimum 3 years’ experience in a large-scale Restaurant Operation. The candidate should possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.

Competencies

• Accountability & Perseverance – Takes ownership for decisions and results of work within and outside the scope of one's role. Possesses energy, stamina and resolve to push work to completion.

• Problem Solving & Decision Making - Anticipates, recognizes and clearly defines problems using various techniques to systematically analyze, weigh alternatives, and propose solutions. Selects a course of action from different alternatives to reduce risk and uncertainty and to create optimal outcomes.

• Customer Focus - Understands and anticipates customers' needs and takes action to provide high quality products and services to exceed their expectations.

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

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

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

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

• Excellent Knowledge of Spirits, Beers, Wines and Cocktail Bar Preparations.

• Good knowledge on basic accounting and calculation of food and beverage costs.

• Energetic and results oriented.

• Able to instill confidence and excitement in Team Members.

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

Takagi Ramen Pte Ltd

Job Description

A Brief Introduction of Takagi Ramen

Takagi Ramen is a growing FnB chain with 11 outlets currently and a clear vision to become a market leader in Singapore for affordable Japanese Ramen. As a growing company, our work is demanding but for the right candidates, there is rapid career and income growth opportunities.

Job Summary:

The Restaurant Manager oversees the daily operations of a restaurant, ensuring that everything runs smoothly while maintaining high standards of customer service, food quality, and operational efficiency. This role is responsible for managing staff, handling budgets, ensuring compliance with health and safety regulations, and creating a positive dining experience for guests. The Restaurant Manager also plays a key role in maximizing profitability, managing inventory, and leading the team to meet organizational goals.

Roles and Responsibilities:

Job Description:

• Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
• Motivates staff and maintains an open channel of communication between the staff and management
• Hires and trains staff
• Organizes and oversees the staff schedules
• Ensures customer satisfaction, handles and resolves customer complaints
• Manages and maintains stock inventory
• Reports daily sales

Job Requirements: 

• Minimum 2 years of experience in Food & Beverage industry
• Strong supervisory and leadership skills
• Excellent interpersonal skills with a focus on customer service
• Familiarity with food handling, safety, and other restaurant guidelines
• Singaporean
• Preferably able to start work immediately

Benefits:

• Monthly Incentive Bonus
• Joining Bonus ($1000) (Full Time Only)
• Flexible Working Hours
• Staff Discount
• Staff Meal
• Medical Benefits
• Career Advancement Opportunities
• Annual Leave

Island-wide Locations:

1. Jurong West
2. One-North
3. Redhill
4. Dhoby Ghaut
5. Woodlands
6. Yishun@Chong Pang 
7. Ang Mo Kio
8. Yew Tee Point
9. Simei
10. Downtown East
11. Hougang
12. Bedok
13. Sengkang 

We're now hiring a Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Don’t miss out this great opportunity! Contact our friendly HR: 9297 8413 / 9888 9975

FENG SHENG GROUP (F&B) PTE. LTD.

Job Description

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

SUTL Marina Development Pte Ltd

Job Description

Main Duties and Key Responsibilities:

• Assist the Manager in overall restaurant operations and take over in the absence of the Manager.
• Carry out duties assigned by the Restaurant Manager.
• Supervise and deploy all the service staff and oversee the efficient running of the overall restaurant operations.
• Responsible for handling all customers’ complaints with professionalism
• Ensure a high standard of service is delivered to all customers.
• Responsible for maintaining the overall cleanliness of the restaurant’s dining area.
• Be able to plan staff roster, perform stock requisition, and sales/menu analysis.
• Responsible for staff discipline, presentations and staff performance.
• Be able to handle all catering requirements

Requirements:

• Should possess preferably O/N Levels.
• Able to multi-task and work within tight deadlines with good organizational skills.
• Good communication skills.
• Self-motivated, resourceful and proactive.
• Positive at all time and willing to follow the Club’s vision
• Willing to work long hours

Stonegoat Group Co., Ltd.

Job Description

About Us

Stonegoat is a premium climbing gym and lifestyle brand that blends fitness, community, and quality experiences. Our boutique café is an extension of our ethos—offering healthy, thoughtful, and energizing food and beverages to climbers and café-goers alike. We pride ourselves on creating a welcoming space that supports active lifestyles through great service and excellent food.

Position Overview

The Food and Beverage (F&B) Manager will oversee all daily operations of the café located inside our flagship climbing gym. This role is ideal for someone passionate about food and hospitality, and community-driven experiences. The ideal candidate combines hands-on management with strategic thinking to elevate both customer experiences and day-to-day operational performance.

This role also offers the opportunity to collaborate closely with the directors and café consultant in developing the new menu, business strategy, and promotional initiatives.

Responsibilities:

• Operations Management: Manage daily cafe operations, including opening and closing procedures, inventory control, ordering, and cash handling.

• Team Leadership: Recruit, train, supervise, and motivate cafe staff, fostering a positive and productive work environment.

• Customer Service: Ensure excellent customer service by addressing customer needs and resolving complaints efficiently.

• Menu Development: Collaborate with the culinary team to develop and update the cafe menu, ensuring variety, quality, and profitability.

• Quality Control:

  • Maintain high standards of food preparation, presentation, and hygiene.

  • Maintain a strong floor presence, ensuring excellent customer service and staff morale.

• Financial Management: Monitor cafe expenses, sales, and profitability, preparing reports and implementing strategies to maximize revenue.

• Inventory Management: Conduct regular inventory checks, manage stock levels, and minimize waste.

• Health and Safety: Ensure compliance with all health and safety regulations and maintain a clean and organized cafe environment.

• Marketing:

  • Assist in developing and implementing marketing strategies and promotions to attract customers.

  • Work closely with the gym and brand team to create cohesive promotions, events, and experiences.

Qualifications

• 2+ years experience in a supervisory or managerial F&B role.

• Experience in cafés, boutique hospitality, or lifestyle-focused brands preferred.

• Strong leadership and people management skills.

• Financial acumen and ability to manage budgets and expenses.

• Fluent in English and Thai.

• Passionate about food, coffee, health, and fitness culture.

• Proficiency in inventory, POS systems, and basic budgeting.

• Creative and adaptable mindset with attention to detail.

• ****Work permit is not provided****

Empire Tower Restaurants

Job Description

COMO Lifestyle Pte Ltd

Job Description

Detailed Duties:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. 

• Manages employees in their daily responsibilities, providing clear, effective direction. 

• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 

• Performs all back office POS functions including employee profile and menu creation. 

• Plans, executes and communicates all promotions and company information effectively and efficiently.

• Conducts facility walk-throughs multiple times per day when on duty to ensure the highest standards of safety, sanitation, cleanliness, and organization are met; addresses all health violations immediately.

• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

• Ensures that all team members are educated on our products and services. 

• Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.

Requirements:

• Min 3 years experience in F&B industry

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.

• Communicates information effectively and efficiently. 

• Excellent organizational skills and attention to detail.

• Possesses a positive, results-oriented, team-player mentality.

• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.

• Knowledge of workplace safety procedures and local Health & Safety Standards.

• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 

• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 

Crimson Resort and Spa Boracay

Job Description

Marriott International

Job Description

Zuspresso Philippines Inc.

Job Description

Responsibilities:

• Monitors and manages outlet staffing levels to ensure team development and talent acquisition to achieve and maintain outlet operational requirements based on Labor Cost

• Manages ongoing individual and team performance using performance management tools to support organizational objectives.

• To be polite, professional, and friendly at all times with customers, clients and colleagues

• To ensure the highest level of customer care is adhered to at all times

• To demonstrate a can-do attitude towards individual customer requests and strive to exceed customer expectations

• Takes personal responsibility for correcting customer-service problems

• Assist team before, during and after service

• Seeks out client's current and future needs

• Ensure all company innovations are correctly implemented (where applicable) & Identify any additional opportunities and discuss with the line manager

• Allocate duties to the team, supervising and assisting

• Coaches team to take corrective action as necessary and ensures follow-through

• Carry out appropriate training for all team members

• Explains the reasons for decisions

• Ensures the team has all the necessary information needed to meet its objectives

• Prioritize work, monitor standards and conduct regular quality audits

• Comply with company and client Health, Safety and Food Safety legislation


Position Qualifications

▪ Education: - Graduate of any 4-year course, preferably a Bachelor's degree in Business Management, Hotel and Restaurant Management, or related fields. ▪ Experience:

- Preferably with at least 1-2 years of work experience in store operations, restaurant/food service or retail outlet operations.

- Fresh graduates are welcome to apply

▪ Competencies: - Excellent outlet shifts management skills - Excellent presentation and communication skills (written and verbal) - Excellent problem-solving and time-management skills - Excellent interpersonal skills - Project management and planning abilities - Proficient in Customer Service & Feedback Management - Knowledgeable in Local Store Marketing, Retail Trade Area Insighting, Sales Strategy Development - Proficient in basic computer applications ▪ Essential Traits:

- Takes initiative

- Confident, proactive, and able to work under pressure to meet tight deadlines

- Honest, with high integrity

- Strong leadership and coaching abilities

- A valuable team player, yet able to work independently

- Possesses a "Customer Comes First" mindset • Work Conditions: - Required to work shifts, overtime, weekends and Public Holidays - Capable of managing multiple outlets - Willing to travel - Requires a high level of social interaction with both staff and customers.

White Restaurant

Job Description

Key Responsibilities:

1. Day-to-Day Operations:

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

   - Supervise and support staff to provide excellent customer service.

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

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

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

2. Staff Management & Development:

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

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

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

3. Customer Service & Satisfaction:

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

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

4. Sales & Profitability:

   - Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.

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

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

5. Health & Safety Compliance:

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

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

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

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

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

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

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

JW Marriott Hotel Singapore South Beach

Job Description

Ami and Wood Ear

Job Description

Collaborating with the Restaurant Manager & Group Wine Director in managing a team of bartenders, you will work with an experienced service and sommelier team, to run a bar and restaurant at Alexandra House in Central.

You will assist the Restaurant Manager to manage both indoor and outdoor bar, endeavoring to maximize sales, identify business opportunities, create and maintain an energetic, dynamic vibe, and enhance customer loyalty.

Key Responsibilities

Sales & Financials

• Design and create signature cocktails;
• Build positive rapport with guests;
• Drive whisky, cocktail & beverage revenue in the bar and restaurant;
• Maintain spirit & beverage costs within budget;
• Build rapport with key suppliers and always check out on special offers and negotiate the best prices with suppliers;
• Review and analyze sales to ensure stock rotation and profitability remain within targets;
• Constantly review guest feedback and mystery shopper results, in order to plan and implement corrective action if needed, to ensure complete guest satisfaction;
• Make recommendations to guests on whiskies according to their preferences among 400 labels.

Supervision

• Manage team member to ensure smooth operation and provide first-class service to guests;
• Control and monitor the whisky and spirits orders to ensure the stock is at par level;
• Create and maintain an up-to-date whisky & cocktail menu to meet the market demands;
• Lead training for bar team and F&B team members on existing and new products, as well as selling techniques and any other necessary beverage training.

Qualifications & Experience Required

• To attain this position, you must have at least 3 years of experience in luxury bars / hotels / fine dining restaurants as Bar Supervisor;
• Experience in managing 200 whisky labels or above;
• Solid knowledge in whisky is a MUST;
• Extensive spirit, cocktail and beverage knowledge;
• Good command of written and spoken English.

We offer attractive remuneration package, employee benefits & staff caring items, which include:

• Straight Shift
• FIXED Sundays Off (except on festive dates)
• Competitive Salary with team-based tips sharing
• Public Holiday & 15 Annual Leave per year
• Meal and Transportation Allowance
• Discretionary Bonus
• Medical Benefits
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please E-mail to hrs@gd-group.hk or whatsapp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.ami-woodear.hk/

Personal data collected will be used for recruitment purposes only.

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員工福利 Benefits

• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 晉升機會 Promotion
• 在職培訓 On-the-job training
• 侍產假 Paternity Leave

行業 Industry

• 保健 Health Care

工作種類 Job Category

• 餐飲 (客務) Catering (Guest Relations)
• 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 款待 / 酒店 (客戶關係) Hospitality / Hotel (Guest Relations)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 3 年或以上 / years or above

Young and Beautiful Co.,Ltd.

Job Description

Marriott Hotel Manila

Job Description

Filinvest Land Inc.

Job Description

FILINVEST COMPANY: CRIMSON RESORT & SPA BORACAYScope and Responsibilities: 

• Oversee the daily operations of the bar. including inventory management, staff scheduling and customer service.

• Create and maintain a welcoming and inclusive atmosphere for all customers.

• Develop and implement marketing strategies to increase sales and customer engagement.

• Train and supervise bar staff ensuring they are knowledgeable about products, policies and procedures.

• Monitor and maintain the quality of beverages and food served at the bar.

• Manage and maintain the bar's financial records. including cash handling, budgeting,. and reporting.

• Ensure compliance with all local, state, and federal laws and regulations regarding alcohol service and sales.

• Collaborate with other departments such as kitchen staff and event planners. to ensure seamless.

• Operations and customer satisfaction.

• Continuously evaluate and improve the bar's offerings, including menu items. promotions and events.

• Establishes and communicates customer service objectives which support achievements of Crimson's Mission and Vision.

• Monitors customer service levels and counsels' employees with alternative methods of responding to customer requests.

• Ensures that employees receive the training necessary to provide "Only the BEST for our Guests" service.

• Determines customer delight level and needs by reviewing comment cards and talking to customer regularly.

• Provides staff with the skills training to be able to provide value added service to customers

• Performs other duties as required to provide - "Only the BEST for our Guests!" service and teamwork.

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, or a related field.

• Certification in Food and Beverage Management or Bartending is an advantage.

• At least 3-5 years of experience in a similar role within the hospitality or F&B industry.

• Proven track record of managing bar operations, beverage inventory, and team supervision.

• Strong knowledge of alcoholic and non-alcoholic beverages, mixology, and beverage trends.

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

• Amenable to work in Crimson Resort and Spa - Boracay.

The Avenue Plaza Hotel

Job Description

- Graduate of a Business Management or Hospitality-related program

- At least 3 years of relevant experience as a Restaurant Manager, Hospitality Manager, or in similar roles

- Experience in fine dining or casual dining restaurant operations is preferred

- Extensive knowledge of food and beverage (F&B)

- Strong financial acumen, leadership abilities, motivational skills, and interpersonal skills

Holiday Inn Singapore Atrium

Job Description

Join us as a Assistant Banquet Operations Manager in Holiday Inn Singapore Atrium.

You would be responsible to manage the Banquet operations to obtain maximum profit and maximum guest satisfaction.

Main Responsibilities:

• Works with Banquet Operations Manager in the preparation and management of the Department’s budget

• Co-ordinate the day to day operations of the Banquet floor to obtain maximum profit and maximum guest satisfaction

• Manage the cash float and ensure that all part-timers are paid correctly accordingly to casual labour voucher.

• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their Job functions

• Supervise VIP functions as required

• Ensure that all casual labor hours clocked are accurate and sign off on all casual labor vouchers before salary payout

• Ensure that rooms/function space are set-up according to guest expectations and banquet event order

• Conduct pre-function meetings with scheduled staff and review all information pertinent to the day’s functions

• Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness, and proper layout

• Follow up problems which may arise from event order and room allocations and rectify and render any service recovery required.

Job Requirements:

• 3 years experience in a supervisory role in the F&B Service Conference & Banqueting Department. You should also hold a Diploma in Hospitality in Tourism or equivalent.

• Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

What we offer:

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com [link removed]

Have a question and prefer to message us via Telegram?

Please feel free to drop us a text at our Telegram Account (https://t.me/JobsAtHolidayInnSporeAtrium_bot) to message us instantly!

Marriott International

Job Description

Rapid Recruitment Asia Pte Ltd

Job Description

Job Summary:

• Up to $3,300/-month + staff meals & incentives

• 6-day work week with rotating shifts: Opening (9am–5pm) or Closing (2pm–10pm)

• Raffles Place

Job Responsibilities:

• Assist the Restaurant Manager with day-to-day operations

• Oversee front-of-house staff during shifts and uphold service quality

• Manage guest reservations and walk-in flow

• Handle cash register duties and perform end-of-day cash reconciliation

• Train new team members and ensure adherence to standard operating procedures (SOPs)

If you are keen to explore this opportunity, kindly send a copy of your updated resume to shannontan(at)rapidrecruitmentasia.com or simply click the button to APPLY NOW! We regret that only shortlisted applicants will be notified.

Tan Sze Ching Shannon - R22107352

EA License No: 16C8261

Rapid Recruitment Asia Pte Ltd

Job Description

Job Summary:

• Up to $4,800/-month + staff meals & incentives

• 6-day work week with rotating shifts: Opening (9am–5pm) or Closing (2pm–10pm)

• Raffles Place

Job Responsibilities:

• Supervise front-of-house operations to ensure an excellent guest experience

• Guide and inspire the FOH team to provide efficient and professional service

• Oversee staff scheduling, inventory management, and POS system operations

• Address customer feedback and manage service recovery when needed

• Ensure cleanliness and presentation meet high standards

If you are keen to explore this opportunity, kindly send a copy of your updated resume to shannontan(at)rapidrecruitmentasia.com or simply click the button to APPLY NOW! We regret that only shortlisted applicants will be notified.

Tan Sze Ching Shannon - R22107352

EA License No: 16C8261

The Bistro Group (TGIFriday's, Italianni's, Fish &Co.)

Job Description

Responsible for managing all aspects of a specific departments within the restaurant including the selection, development and performance management of restaurant employees, optimizing profits and increasing sales.

Responsibilities:

• Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant employees, optimizing profits and increasing sales.

• Manage all areas of operations for a specific department within the FOH including marketing and human resources, while ensuring the Company’s standards of quality, service and operations are maintained.

• Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.

• Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities.

• Ensure proper security procedures are in place to protect employees, guests and Company assets, including security of beer walk-in, liquor room, store room, freezer and office.

Qualifications:

• Candidates must possess a Bachelor's Degree in Hospitality/Tourism/Hotel Management, Business Studies/Administration/ Management or equivalent.

• Minimum of 2-3 years of experience working in a full service restaurant.

• Above average communication skills both oral and written.

• Strong leadership, motivational and people skills

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

• Must have a charismatic and charming personality, with a professional and approachable demeanor.

• Flexibility to be assigned to specific store or branch locations as required.

• Must be available to start immediately.

Le Quinze Vins

Job Description

LQV was created in Paris in 2010 by a group of wine & food lovers.
Success quickly happened and four years later, LQV expanded in Hong Kong with a first Wine Bar in Wan Chai. Now, LQV Group runs a total of 5 outlets in Hong Kong including wine bars, restaurants, retail shops and bakeries with the same philosophy as its early days: import the finest products directly from France.

LQV is looking for his new Bar Manager for his Wine and Dine Concept in the heart of Central, where client will enjoy an exceptional French wine selection (+1500 French Wines) to pair with Fine French food.

Responsibilities:

• Manage daily operations for the Restaurant

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Ensure compliance with sanitation and safety regulations

• Organize weekly event around French food and wine

• Manage restaurant’s good image and suggest ways to improve it

• Promote the brand in the local community through word-of-mouth and restaurant events

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Responsibilities:

• 3+ years of experience relevant working background with at least 2 years' management experience leading a team

• Proficient in managing the floor during busy services without compromising the quality of the service standard set by the company.

• Strong operational skills in a customer service environment

• Good communication & motivational skills

• Proactive, disciplined and punctual

• English speaking is a must, French speaking is a plus

Benefit :

• 8 days OFF per month

• Staff Discount in all of our Establishments

• 500HKD of Christmas Voucher

• Attractive salary and benefits for the right candidate + Tips

Are you ready to begin a new professional challenge and join LQV's family ? Don't hesitate and apply !

Lifestyle Groups Pte Ltd

Job Description

Lifestyle Groups Pte Ltd is hiring a Full time Restaurant Manager role in Kallang, Singapore. Apply now to be part of our team.

• Flexible hours available
• No experience required for this role
• Expected salary: $3,500 - $3,800 per month

Roles & Responsibilities

Handle operations including guest relations; staff supervision and development. Maintenances of the restaurant and look after each and every aspect which influences the business of the restaurant. Able to lead and work independently, learn things and adapt quickly.

• Communicate and lead the service team

• Accomplish and maintain the highest quality of food, beverage and services

• Maintains close surveillance and ensure satisfaction of all guests before, during, and after service

• Monitor operation strategies and provide reports for management

• Assists back of house (BOH) in food presentation, kitchen procedures and other food - and services - related areas

• Coordinates departmental responsibilities

• Follow proper procedures and be meticulous in completing secondary duties assigned

• Train front/back of house (FOH/BOH) personnel

• Oversee stock inventory and manage suppliers operations

• Good Analytical skills and able to do Sales reporting.

• Any ad-hoc duties assigned

Work location and near MRT station: Farrer Part / Jalan Besar / Lavender.

*We regret only shortlisted candidates will be notified.

Jimcar & Son’s Philippine Corporation

Job Description

Job Description

Responsible for the development and achievement of the store business objectives such as Sales and Profitability targets, customer satisfaction & Food, Safety, and Cleanliness standards; People Management and Development; and Store adherence to operating systems and standards and compliance with all government requirements.

Operations Management

• Defines and achieves Store Sales targets and Sales Growth targets. Responsible for facilitating sales and marketing orientation with the store team by leading them in defining customer needs, and sales opportunities, and designing and implementing sales building and local store marketing strategies.

• Leads the team in SWOT analysis to create sales-building strategies, operational effectiveness, and organizational management;

• Leads in building store/brand awareness through community relations and client or customer engagement initiatives

• Evaluates Customer Satisfaction Survey results and conducts self-audit to diagnose areas for improvement, and sets standards toward the achievement of Food, Safety, and Cleanliness goals;

• Prepares Store Operations Budget and reviews monthly P&L; Determines cost management and productivity improvement strategies; People Management and Development a. Identifies people development needs such as training and competency building activities needed by the team to strengthen the operational capability and personal effectiveness; b. Approves and implements succession and individual development plan for Team c. Facilitates effective performance management, coaching, and mentoring d. Leads in team huddles, and meetings, and communicates business and organizational updates

QUALIFICATIONS:

• Bachelor’s Degree preferably in Food, Hotel and Restaurant Management or Administration and/or any Business Related course o Three to four (3-4) years of leadership function in a service-oriented industry such as retail, hotel, restaurant, or quick-service restaurant, among others

• Demonstrates high customer management orientation, with the ability to make decisions and take actions to ensure customer needs are met;

• People management capability in coaching, developing, and supervising a team;

• Knowledge of basic store operations, with the capability to assess operational improvements, compliance to defined standards, sales, and profitability

• Willing to be assigned in Cavite / Rizal/ Catanauan Quezon

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.

Private Advertiser

Job Description

The Restaurant Manager oversees and supports the operations at dining establishment to ensure profitability and an enjoyable dining experience.

Role & Responsibilities

Business Operations

• Oversee daily operations, ensuring high-quality food, seamless service, and a welcoming ambiance.

• Ensure adherence to SOPs, including service recovery, task cycles, and cost control, and review procedures to align with best practices.

• Drive sales, food quality, and guest experience, implementing strategies to improve revenue and manage feedback.

• Maintain safety, hygiene, and cleanliness per NEA/SFA regulations, conducting routine inspections and corrective actions.

• Manage staffing, ensuring optimal schedules and labor cost efficiency.

• Handle administrative tasks, including payroll, employee documentation, and HR policy compliance, addressing ad-hoc operational needs.

• Oversee inventory management, ordering, supplier coordination, and audits to minimize wastage and optimize procurement.

Strategic Planning & Collaboration:

• Collaborate with the Executive Chef and Sous Chef on menu development and seasonal offerings.

• Partner with HQ for restaurant partnerships, promotions, and ad-hoc projects.

• Coordinate with the Reservation Manager on event sales and ensure smooth execution.

People Management

• Monitor staff performance, set goals, provide feedback, and implement development plans to meet expectations.

• Supervise restaurant operations, delegate tasks, and maintain service standards.

• Foster a culture of innovation, encouraging staff contributions and guiding them through new practices and changes. 

Customer Service

• Lead and coach service staff, ensuring they uphold high service standards and deliver an exceptional guest experience.

• Regularly assess service processes and implement improvements based on guest feedback.

• Address customer feedback promptly to enhance satisfaction and foster loyalty.

Adhering to Quality and Standards

• Oversee food and beverage preparation, ensuring adherence to recipes, portion sizes, and presentation standards.

• Conduct regular quality control checks to maintain food safety, taste, and presentation standards.

Requirement:

• At least 5 years of relevant experience in F&B restaurants

• Willing to be involved in hands on operations

• Excellent communication and interpersonal skills

• Ability to work effectively under pressure in a fast-paced environment

• Ability to work cohesively with fellow team members as part of a team

   

5 Days work/week rostered, must be able to work weekends.
Time: Between 10.30am to 3pm and 5.30pm to 10.30pm (Split Shift) - 44 Hours/Week

Private Advertiser

Job Description

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as an Assistant Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

What to expect:

• Support the Restaurant Manager in overseeing daily operations, ensuring exceptional service, food quality, and guest satisfaction.

• Conduct shift briefings, align team priorities, and oversee adherence to standard operating procedures.

• Address guest concerns promptly and resolve issues professionally to ensure positive outcomes and satisfaction.

• Oversee reservation management, guest seating, waitlist handling, and accurate wait-time communication.

• Promote events, menu offerings, and special promotions to increase reservations.

• Perform administrative tasks, including reservation logs, guest records, and management reports.

• Support additional duties as assigned by the Restaurant Manager to ensure smooth operations.

• Assist with staff training, scheduling, performance monitoring, and feedback.

• Manage inventory, including ordering, supplier coordination, and waste control.

• Ensure compliance with health, safety, and hygiene standards through routine inspections.

Requirement:

• Willing to be involved in hands on operations

• Excellent communication and interpersonal skills

• Ability to work effectively under pressure in a fast-paced environment 

5 Days work/week rostered, must be able to work weekends.
Time: Between 10.30am to 3pm and 5.30pm to 10.30pm (Split Shift) - 44 Hours/Week

Quest Plus Conference Center Clark

Job Description

Marina Bay Sands Pte Ltd

Job Description

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

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

Experience

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

Other Prerequisite

• Fluent in English, knowledge of additional languages is a plus.
• Knowledge of cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

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

GA HR Consultancy Inc.

Job Description

About the Opportunity:

GA HR Consultancy Inc. is partnering with a leading luxury buffet group to find a Dining Manager who will oversee dining operations and ensure a top-tier dining experience for guests. This position offers the chance to work in a prestigious environment, manage a high-performing team, and contribute to the overall success and growth of the establishment.

As a Dining Manager, you will play a pivotal role in ensuring operational efficiency, maintaining exceptional service standards, and enhancing customer satisfaction.

Responsibilities:

• Dining Operations Management: Oversee the daily operations of the dining area to ensure smooth and efficient service.

• Team Leadership: Lead, train, and motivate a team of servers and dining staff to maintain high standards of customer service and efficiency.

• Customer Service Excellence: Ensure that guests receive exceptional service and address any concerns promptly and professionally.

• Inventory Management: Oversee inventory of dining materials and supplies, ensuring that stock levels are sufficient for daily operations.

• Staff Scheduling: Manage employee schedules, ensuring appropriate coverage during peak dining hours.

• Collaboration with Kitchen Team: Coordinate with the kitchen staff to ensure seamless service between the dining area and kitchen.

• Quality Control: Regularly monitor service standards, address issues, and make necessary improvements to enhance the dining experience.

• Reporting: Prepare reports on dining performance, customer satisfaction, and areas for improvement.

What We’re Looking For:

• Experience: Minimum of 2-3 years in restaurant management or dining management roles, with a strong focus on service excellence.

• Skills: Strong leadership and communication skills, with the ability to manage and inspire a team.

• Customer-Centric Attitude: Ability to consistently provide an outstanding guest experience.

• Problem-Solving: Strong problem-solving skills, with the ability to address guest concerns and operational challenges efficiently.

• Organizational Skills: Excellent organizational abilities, especially with scheduling, inventory management, and multitasking in a fast-paced environment.

• Education: Bachelor’s degree in Hospitality Management, Business Management, or a related field.

• Preferred: Previous experience in luxury dining or buffet operations is an advantage.

Why This Opportunity is Right for You:

• Competitive Salary based on experience and qualifications.

• Career Growth: An excellent opportunity to advance your career in a high-end dining environment.

• Comprehensive Benefits: Enjoy benefits such as health coverage, meal allowances, service charge and more.

• Dynamic Work Environment: Work in a fast-paced and dynamic atmosphere that encourages both personal and professional growth.

Chooks to Go Inc.

Job Description

Qualifications:

• Graduate of Bachelor of Science in Restaurant management or any business-related course
• With at least two years experience as a Restaurant Manager with proven record
• Above average communications skills -- written, verbal, and interpersonal
• Excellent customer service skills
• Adept in MS Applications (MS Excel, Outlook)
• Trainable and willing to extend hours if necessary
• Has a keen eye for details

Duties and Responsibilities:

• Reviews cash flow, and the restaurant’s profits and loss to provide action plans
• Create staff schedule to ensure appropriate staffing
• Assess staff performance and provide feedback
• Track stocks levels of food, supplies, and equipment, forecast needs, and oversee ordering
• Train staff to follow SOPs
• Record payroll data
• Implement company policies and protocols
• Ensure compliance with sanitation and safety regulation
• Oversees the overall restaurant operations
• Control operational costs and identify measures to cut waste

Destination Group

Job Description

Job Summary:

We are looking for a dynamic and hands-on Banquet Manager to lead and elevate our banquet operations. You’ll be in charge of executing all events, from stylish cocktail functions to corporate gatherings and social celebrations, ensuring flawless delivery in line with Radisson RED’s unique and energetic service style.

Key Responsibilities:

• Event Execution: Lead the setup, service, and breakdown of all banquets, ensuring a seamless, engaging, and on-brand experience.

• Team Leadership: Manage, train, and inspire the banquet team to deliver vibrant, customer-focused service.

• Guest Engagement: Be visible and proactive before, during, and after events to ensure total guest satisfaction.

• Coordination: Collaborate closely with Sales, Kitchen, and other departments to ensure smooth operations and clear communication.

• Standards & Quality: Maintain high standards of cleanliness, presentation, and service aligned with Radisson RED’s bold brand identity.

• Cost Control: Monitor inventory, labor costs, and minimize waste while maximizing efficiency.

• Feedback & Improvement: Gather guest feedback and initiate improvements to enhance future events.

Qualifications:

• Minimum 3 years of experience in banquet or event management, preferably in an upscale or lifestyle hotel setting.

• Strong leadership and people management skills.

• Excellent communication and interpersonal abilities.

• Passion for hospitality, creativity, and delivering unique guest experiences.

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

• Fluent in English; knowledge of Thai or other languages is a plus.

Why Join Us:

• Be part of the bold, expressive Radisson RED culture.

• Work in a collaborative and forward-thinking environment.

• Enjoy opportunities for career growth and professional development.

• Experience the energy of one of Phuket’s most exciting lifestyle destinations.

ARNOLD'S FRIED CHICKEN (S) PTE LTD

Job Description

Candidates, if selected, will be responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers.

• Assisting the Restaurant Manager
• Train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

• At least Higher NITEC in any field
• At least 2 years of supervisory experience
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health regulations, and security
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Extremely organized and detail-oriented
• APPLICANTS WITH LESS EXPERIENCE MAY BE CONSIDERED FOR AN SUPERVISOR ROLE

Interested applicants may submit their resumes to jobs@arnoldsfriedchicken.com

Marina Bay Sands Pte Ltd

Job Description

Job Responsibilities

• The Manager will assist the General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are always maintained. The Manager will be leading a team of Supervisors, Captains, Service Attendants, Bartenders, and Hosts.
  
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaising with other support function departments (i.e. finance, HR, procurement, etc.) ensuring the success of the restaurant
  
• Support the General Manager to achieve the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
  
• Provide strong presence and leadership amongst the team in absence of the General Manager.
  
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
  
• Review operating results with the team and identify opportunities to improve performance
  
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
  
• Inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness on a regular basis.
  
• Inspect food items are set in proper quantities and to Hotel standards
  
• Review the reservation book, pre-assign designated tables and follow up on all special requests
  
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
  
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
  
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
  
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
  
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
  
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
  
• Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements
  
• Manage and update employee records.
  
• Responsible for maintaining and delivering schedules, reviews, discipline, staff awards, payroll, SRFs, etc
  
• Responsible for coordinating training of all staff as required
  
• Coordinate inventories and orders supplies, and equipment as required
  
• Maintain guest profiles on a daily basis and takes appropriate actions as necessary.
  
  
  Job Requirements
  
  
  Education & Certification
  
• Certificate or Diploma in Restaurant Management or extensive F&B experience.
  
  
  Experience
  
• A minimum of two (2) years' experience in managerial roles at 5-star hotels or deluxe restaurants with prestigious Michelin Star and Black Pearl Diamond credentials.
  
  
  Other Prerequisite
  
• Good service and operational knowledge
  
• Basic cocktail and spirit knowledge
  
• Have a well-groomed, professional appearance.
  
• Willing and able to work on shifts, weekends and public holidays
  
• Able to perform under pressure
  
• Must be fluent in English and Mandarin/Cantonese as this role will be required to liaise with English and Mandarin/Cantonese speaking guests.
  
  
  

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

Destination Group

Job Description

Position Summary:

Radisson RED Phuket Patong Beach is seeking a dynamic, creative, and hands-on Director of Events and Entertainment to lead and elevate the hotel’s social and entertainment programming. This role is responsible for curating, managing, and executing events that reflect the bold and unconventional spirit of the RED brand—music, art, fashion, and culture.

You will collaborate closely with Marketing, F&B, and Operations teams to create memorable guest experiences that drive engagement, visibility, and revenue. From rooftop parties and art pop-ups to brand activations and poolside DJ sets—you’ll be the cultural architect behind the scene.

Key Responsibilities:

• Develop and implement a year-round calendar of events aligned with the Radisson RED brand DNA.

• Curate diverse event formats: live music, DJ nights, themed parties, art exhibitions, wellness sessions, influencer activations, etc.

• Manage all event logistics from concept to execution: venue setup, AV, permits, staffing, vendor coordination, and guest experience.

• Source, contract, and manage relationships with DJs, performers, artists, event vendors, and local talent.

• Partner with local creative communities and brands to co-host or sponsor events.

• Stay ahead of trends in music, nightlife, fashion, and lifestyle to keep programming fresh and relevant.

• Drive traffic and incremental revenue to F&B outlets through experiential events.

• Work with Sales & Marketing to create packages or promotions tied to key events.

• Track KPIs such as attendance, guest satisfaction, and ROI per event.

• Collaborate with the Digital Marketing team to promote events via social media, email campaigns, influencers, and PR.

• Ensure all event communications are on-brand, vibrant, and engaging.

• Oversee visual production (photo/video) for promotional content and post-event highlights.

• Maintain close coordination with F&B, Rooms, Security, and Engineering to ensure smooth event execution.

• Uphold guest safety, brand standards, and quality of experience at all events.

• Maintain budgets, negotiate vendor contracts, and manage timelines efficiently.

Qualifications & Requirements:

• Proven experience (5+ years) in event management, nightlife/entertainment, or lifestyle brand activation—preferably in hospitality or resort environments.

• Energetic, creative, trend-savvy, and highly organized.

• Strong network of performers, artists, DJs, vendors, and influencers in Phuket or Southeast Asia is a plus.

• Excellent project management, leadership, and communication skills.

• Experience working in a branded lifestyle hotel or resort is preferred.

• Proficient in social media platforms and event marketing tools.

• Fluent in English; Thai language is an advantage.

Why Join Radisson RED Phuket?

Be part of a boundary-breaking team that lives and breathes bold design, vibrant experiences, and social energy. At RED, we're anything but ordinary—and your creativity will have a front-row seat in shaping the cultural pulse of Patong Beach.

Flour Pot Manila

Job Description

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

• Minimum of 3 years in restaurant management or a similar role (fine dining/hotel)

• Strong leadership and interpersonal skills, excellent communication abilities, and proficiency in financial management

• Familiarity with restaurant operations, customer service, and food safety regulations

• Willingness to work evenings, weekends, and holidays as needed

• Can start ASAP in Taguig City

Jinjja Holdings Pte. Ltd.

Job Description

About the role

This Assistant Restaurant Manager role at Jinjja Holdings Pte. Ltd. offers an excellent opportunity to jumpstart your career in F&B management. As an Assistant Restaurant Manager, you will undergo a structured training programme to develop the skills and knowledge required to become a successful F&B Store manager.

What you'll be doing

• Participate in a comprehensive training programme covering all aspects of retail store operations, including inventory management, staff supervision, customer service, and financial management

• Gain hands-on experience by rotating through different departments and functions within the store

• Assist the store manager in day-to-day operations and decision-making

• Contribute to the development and implementation of sales and marketing strategies

• Identify and implement process improvements to enhance operational efficiency

• Provide exceptional customer service and resolve any customer queries or concerns

What we're looking for

• Bachelor's degree in a relevant field, such as Business, Culinary and F&B Management

• Excellent communication and interpersonal skills

• Problem-solving and decision-making abilities

• Ability to work well in a team and take initiative

• Willingness to learn and adapt to new challenges

What we offer

At Jinjja Holdings Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. As an Assistant Restaurant Manager, you will have the opportunity to:

• Participate in a comprehensive training programme to develop your retail management skills

• Receive competitive remuneration and benefits, including performance-based bonuses

• Enjoy opportunities for career advancement and personal development within the company

• Be part of a dynamic and collaborative team dedicated to delivering exceptional customer experiences

• 5 days work week 

• Annual Leave from 14 days

If you are passionate about a career in retail management and are ready to take on a challenging and rewarding role, we encourage you to apply for this Assistant Restaurant Manager position by submitting your resume and cover letter to hr@jinjjachicken.com.  Apply now.

BHIRAJ BURI GROUP

Job Description

The Off-Site Catering Business Development & Operations Manager is a pivotal role responsible for establishing and growing our new off-site catering business. The primary focus will be on securing and successfully executing our first international school catering contract, which will serve as a cornerstone for this new venture. This role encompasses the full spectrum of business development for all off-site catering opportunities, including both contract-based and event-driven services. The Manager will be responsible for strategic planning, client acquisition, proposal development, operational logistics for off-site events, financial management specific to this business unit, and ensuring exceptional service delivery that aligns with our brand standards. Strong entrepreneurial drive, sales acumen, operational expertise in off-site catering, and the ability to build lasting client relationships are essential for success in this role.

Key Responsibilities:

Off-Site Business Development & Sales

• Spearhead business development efforts to secure off-site catering contracts, with a primary focus on international schools in Y1.

• Identify, target, and pursue new off-site catering opportunities, including corporate events, private functions, and other potential contract clients.

• Develop and implement strategic sales plans and initiatives to achieve ambitious growth targets for the off-site catering business.

• Build and maintain a strong network of contacts within the target markets, particularly international schools and corporate clients.

• Prepare compelling proposals, presentations, and quotations tailored to client needs and budgets.

• Conduct site visits and client meetings to understand requirements and present our catering capabilities.

• Negotiate contracts and agreements to secure profitable business opportunities.

• Develop marketing materials and strategies specifically for the off-site catering business.

• International School Catering Contract Management

• Lead all aspects of securing and implementing our first international school catering contract, from initial negotiations to ongoing service delivery.

• Develop customized menus and service models that meet the specific needs and dietary requirements of the international school in collaboration with in-house teams.

• Establish efficient operational workflows and logistics for daily catering services at the school.

• Build strong relationships with key stakeholders within the international school administration.

• Ensure compliance with all relevant food safety, health, and nutritional guidelines for school catering.

• Off-Site Event & Catering Operations

• Plan and execute a wide range of off-site catering events (as required), ensuring seamless logistics and high-quality service delivery.

• Manage all off-site catering logistics, including transportation of food, equipment, and staff to various locations.

• Oversee the setup, service flow, and breakdown for off-site events, ensuring they meet quality standards and client expectations.

• Ensure all food and beverage requirements, staffing needs, and equipment logistics for off-site events are met efficiently.

• Troubleshoot any on-site issues that may arise during off-site events.

  Client & Stakeholder Coordination (Off-Site Focus)

• Serve as the primary point of contact for all off-site catering clients, from initial inquiry through event execution and post-event follow-up.

• Conduct site visits and detailed event briefings for off-site locations.

• Collaborate closely with the culinary team to design custom menus and service styles based on off-site client needs and logistical constraints.

• Maintain strong relationships with clients to ensure satisfaction and repeat business.

  Team Leadership (Off-Site Focus)

• Recruit, schedule, and supervise catering staff specifically for off-site events and potential long-term contracts (including school catering).

• Train team members on off-site service protocols, client interaction in diverse environments, and safety procedures for remote locations.

• Ensure adequate staffing levels for concurrent off-site events and potential daily school catering operations.

  Logistics & Resource Management (Off-Site Focus)

• Manage all logistics specific to off-site catering, including transportation, mobile kitchen operations (if applicable), equipment, setup materials, and inventory for off-site use.

• Work with external suppliers and vendors to coordinate timely delivery of rentals and goods to off-site locations.

• Monitor food safety practices during transportation and at off-site locations, ensuring all equipment is maintained and operational for off-site use.

  Financial & Administrative Duties (Off-Site Focus)

• Develop and manage budgets specifically for the off-site catering business unit and individual off-site events/contracts.

• Track expenses, prepare billing specific to off-site services, and coordinate with the finance team for accurate invoicing.

• Evaluate the financial performance of off-site events and contracts to ensure profitability.

• Analyze the success of business development efforts and identify areas for improvement in the off-site catering strategy.

  Qualifications (Revised)

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

• Minimum 5 years of direct experience in on- or off-site catering business development and operations, with a proven track record of securing new business and managing successful off-site events.

• Demonstrable experience in identifying, pursuing, and securing new business opportunities, particularly contract-based services.

• Specific experience in the educational sector, especially with international schools, is a significant advantage.

• Strong entrepreneurial drive, sales acumen, and negotiation skills.

• Excellent organizational, communication (both written and verbal), and presentation skills in Thai and English.

• Proven ability to manage complex off-site logistics and problem-solve in dynamic environments.

• Strong leadership skills with experience in recruiting, training, and managing off-site catering teams.

• Ability to multitask in a fast-paced environment and manage multiple off-site projects simultaneously.

• Financial literacy with experience in budgeting, cost control, and pricing for off-site catering services.

• Knowledge of food safety regulations and best practices for off-site food handling and transportation.

• Valid driver's license and willingness to travel to off-site locations.

Work location: BITEC (with frequent travel to off-site locations) Bangna

Portier Development Company Limited

Job Description

Portier is seeking a motivated hospitality executive to lead its creation and rollout of F&B (bar, cafe and restaurant) venues across its portfolio of boutique hotels in Asia.  Based in Hong Kong with the requirement to be based on site in each new venue (namely in SE Asia) for the start-up phase, the candidate will be responsible for developing and executing F&B strategy. This role involves creating original restaurant and bar concepts (including detailed P&L financial modelling), driving financial performance, overseeing multi-site operations, and building high-performing teams including recruitment of staff for each venue.

Reins International (Singapore) Pte Ltd

Job Description

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description

1. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

Moxy Bangkok Ratchaprasong

Job Description