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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.

Sodexo On- Site Services Philippines, Inc.

Job Description

About the role
In this full-time position, you will be responsible for overseeing all health, safety and environmental (HSE) aspects of our food operations, ensuring compliance with applicable regulations and driving continuous improvement initiatives.

What you'll be doing

• Develop, implement and monitor comprehensive HSE policies, procedures and training programs for staff
• Conduct regular inspections and audits to identify and mitigate potential health, safety and environmental risks
• Investigate incidents, accidents and near misses, and implement corrective actions to prevent recurrence
• Collaborate with hotel management to integrate HSE considerations into all operational decisions
• Keep up-to-date with relevant HSE legislation and best practices, and ensure the hotel's compliance
• Provide regular HSE performance reports and recommendations to senior management
• Lead and mentor the hotel's HSE team, fostering a strong safety culture

What we're looking for

• Minimum 5 years' experience as an HSE Manager or similar role in the hospitality industry
• Thorough understanding of HSE regulations and best practices applicable to hotel operations
• Excellent problem-solving, analytical and decision-making skills
• Strong communication and interpersonal skills to effectively collaborate with stakeholders
• Proven ability to lead and develop a team of HSE professionals
• Bachelor's degree in Occupational Health and Safety, Environmental Science or a related field

What we offer

• Health and life insurance on your first working day!
• A Great Place to Work Certified workplace
• Supportive & inclusive work environment

Tung Lok Millennium Pte Ltd

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations 
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Lead, train, and motivate a team of waitstaff, cooks, and other restaurant employees
• Handle customer complaints, inquiries, and feedback professionally
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Strong leadership and interpersonal skills
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills
• Ability to motivate and lead a team effectively
• Knowledge of health and safety regulations related to food service

Happyfoods Corporation

Job Description

Job Qualifications

1. At least 3 Year(s) of working experience in the related field is required for this position, such as Assistant Manager/Manager specialized in Food/Beverage/Restaurant Service or equivalent.
2. Candidate must possess at least Bachelor's/College Degree in Food Technology/Nutrition/Dietetics, Business Studies/Administration/Management, Food & Beverage Services Management, Nursing, Hospitality/Tourism/Hotel Management or equivalent.

Job Overview

The Assistant Restaurant Manager 1 (ARM1) is the Restaurant Manager’s partner in achieving the company’s mission of providing an exceptional and memorable dining experience for the Customers.

He/She is responsible for ensuring that all activities for an effective, efficient, safe, and sanitary Kitchen operation is achieved and maintained at all times

He/She is responsible for the orientation, training, and certification of kitchen staff to achieve desired knowledge and skill levels.

He/She also performs Shift Manager Functions and supervises daily operations to achieve an inviting and welcoming restaurant environment.

He and Sons Corporation

Job Description

Qualifications:

-Male/Female

-Bachelor’s Degree Holder of any 4-year course, preferably in Hotel and Restaurant Management, Hospitality Management and other food related courses

-At least 2-3 years of experience in managing a restaurant

-Having years of experience in food industry

-Having full knowledge and understanding on food service, food safety and sanitation

-Excellent customer relations and have the ability to resolve conflicts

-A team-player and has a good leadership skill

-Can work under pressure and can be able do multi-tasking

Bunga Telang Restaurant Pte Ltd

Job Description

About the role

We are seeking an exceptional Restaurant Assistant Manager to join our dynamic team at Bunga Telang Restaurant Pte Ltd in the Orchard Central Region. As a fulltime Restaurant Assistant Manager, you will play a crucial role in driving the success and growth of our acclaimed restaurant. Reporting to the Restaurant Manager, you will be responsible for overseeing day-to-day operations, ensuring exceptional customer service, and leading a talented team of hospitality professionals.

What you'll be doing

• Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including scheduling, inventory management, and budgeting
• Ensure consistently high standards of food and beverage service, customer satisfaction, and staff performance
• Manage and motivate a team of servers, bartenders, and other front-of-house staff, providing training and development opportunities
• Collaborate with the kitchen team to optimize menu offerings, implement new ideas, and maintain quality control
• Analyse sales data and performance metrics to identify areas for improvement and drive revenue growth
• Assist in the implementation of marketing and promotional initiatives to attract new customers and retain existing ones
• Ensure compliance with all relevant health, safety, and licensing regulations

What we're looking for

• Minimum 2 years of experience in a similar Assistant Manager or Restaurant Manager role within the hospitality industry
• Proven track record of successfully managing a team and driving operational excellence in a fast-paced restaurant environment
• Strong interpersonal and communication skills, with the ability to effectively lead, motivate, and mentor a team
• Excellent problem-solving and decision-making abilities, with a keen eye for detail and a commitment to delivering exceptional customer service
• Proficient in inventory management, budgeting, and financial reporting
• Thorough understanding of food and beverage operations, including menu planning, inventory control, and cost management
• Passion for the hospitality industry and a desire to contribute to the growth and success of a dynamic restaurant brand

What we offer

At Bunga Telang Restaurant Pte Ltd, we are committed to providing a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Comprehensive healthcare and insurance package
- Ongoing training and development opportunities
- Exciting career advancement prospects
- Discounts on dining and other employee perks
- Opportunity to work in a dynamic, collaborative, and innovative team

About us

Bunga Telang Restaurant Pte Ltd is a renowned hospitality brand with a strong presence in the Orchard Central Region. Our restaurant is renowned for its exceptional cuisine, impeccable service, and vibrant atmosphere. We pride ourselves on our commitment to innovation, sustainability, and delivering an unforgettable dining experience to our customers.

If you are passionate about the hospitality industry and eager to join a dynamic, forward-thinking team, we encourage you to apply for this exciting opportunity. Apply now and take the first step towards a rewarding career with Bunga Telang Restaurant Pte Ltd.

Amara Singapore

Job Description

JOB SUMMARY :

Responsible for the Outlet and bar operations ensuring profitability, food and service quality are adhered to in accordance with the Hotel's standards

JOB RESPONSIBILITIES :

• Maximize profitability of the outlet and bar by increasing turnover

• Ensure all operating standards comply with hotel's policies and procedures

• Assist in developing menus, promotions, etc

• Plan and implement effective sales plan and promotional activities for the outlet and bar

• Handle guest complaint or feedback

• Be accountable for the beverage inventory

• Prepare monthly breakages

• Plan and conduct OJT for new and existing associates

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

• Conduct performance appraisal

• Perform any other duties as assigned by management

JOB REQUIREMENTS :

• Strong leadership skills

• Excellent interpersonal and customer service skills

• Familiar with bar operations

• Minimum 3 years experience in same capacity

Accor Asia Corporate Offices

Job Description

SINGAPORE MARRIOTT TANG PLAZA HOTEL

Job Description

JOB SUMMARY

To maximize sales and profitability for the department, ensuring the smooth running of daily operation. To build guests’ relationship and trust, conduct effective training for associates.

JOB DUTIES AND RESPONSIBILITIES

1. Work closely with Restaurant Manager and maintain the department profits through increased revenue and the minimizing costs.

2. Responsible for the outlet’s profit and loss statement with Restaurant Manager.

3. Responsible for department’s controllables in relation to revenue with Restaurant Manager.

4. Responsible for asset management of outlet and facilities.

5. To be aware of all Marriott Guests Incentive Programmes and the correct accounting procedures pertaining to them.

6. Responsible for all accounting and billing procedures in the outlet.

7. Conduct accurate business demands forecast on a weekly basis to ensure efficient staffing and food ordering in the absent of Restaurant Manager.

8. Plan time sheets, work schedules and complete the wage progress report on a weekly basis and critique discrepancies in the absent of Restaurant Manager.

9. Ensure efficient management and supervisory scheduling.

10. Represent the outlet in all day to day operational needs.

11. Enforce operating standards/use records and to change, update and improve on a regular basis.

12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.

13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.

14. Responsible and maintain safety and hygiene standards in the outlet at all times.

15. Responsible for the execution of all associate reviews and appraisals in a professional and timely manner.

16. Responsible for all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.

17. Train, supervise, coach and counsel associates when necessary.

· Train & Coach :

a. Marriott Brand Standard

b. LSOP

c. Service Standard

18. Always update and maintain all SOP’s and LSOP’s.

19. Conduct preventive maintenance inspection on a monthly basis.

20. Promote inter-departmental relations through open communication channels.

21. Practice “open door” policy in handling associates.

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

23. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner e.g. telephone, letter, etc.

24. Attend the following meetings together or in the absent of the Restaurant Manager:

a. Weekly Food & Beverage meeting

b. Fortnightly Leadership meeting

25. Conduct the following meetings together or in the absent of the Restaurant Manager:

a. Conduct Weekly Team Meeting

b. Conduct daily/weekly menu class

26. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.

Lead by example, adopting a “hands on” approach in order to motivate our associates to excel.

27. Understand Marriott Core Values and always ensure the well-being of an associates.

28. Comply with any reasonable request by an Executive Committee Member.

29. Practise Marriott’s Principles of Hospitality at all times.

30. Don’t expect – inspect.

31. Be an optimistic team player and always have a “Can Do Attitude” or “Going the Extra Miles”

32. Cash/Bank Handling:

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

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

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

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

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

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

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

JOB REQUIREMENTS

• Minimum O levels education
• At least 3 years of relevant experience in a Chinese restaurant with supervisory skills
• Great knowledge in handling Chinese menu and pricing
• Excellent communication & interpersonal skills
• Service oriented
• Able to start work within short notice period

Private Advertiser

Job Description

The Restaurant Manager is responsible for developing and achieving the store's business objectives such as Sales and Profitability targets, customer satisfaction & Food, Safety and Cleanliness standards; People Management and Development; and Stores' adherence to operating systems and standards, and compliance with all government requirements.

JOB QUALIFICATIONS:

• Bachelor's Degree preferably in Food, Hotel, and Restaurant Management or Administration and/or any Business-Related course
• 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.
• Can start ASAP

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

• 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.

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

• Ensure all beverage stocks in the wine stand are used, stored and accounted for following company policies and procedures.
• Lead and develop the Sommelier team
• Maintain and update the wine list to reflect the products and vintages that stored.
• Ensure that there is continuous and adequate feedback being communicated to the Head Sommelier with regards to guest comments on the scope and content of the wine list.
• Responsible for maintaining the wine list, recommending wines accordingly and ensures the wine is enjoyed.
• Ensure communication with the Group Wine Buyer to identify wines that need to be upsell in order to maintain stocks.
• Responsibility for maintaining the upkeep of the wine
• Responsibility for the correct use and maintenance of glassware and other wine related equipment in the restaurant including wine list covers, ice buckets, decanting equipment, speciality glassware, bar equipment, cheque covers and POS equipment.
• Responsible for maintaining an executing all the special beverage promotions designed to increase beverage sales in the restaurant.
• Maintain and update sales records and report any changes in stock such as vintage changes, shortage of wines and sold out wines.
• Ability to pair wines and food.

Job Requirements

Education & Certification

• Relevant qualifications under the Court of Master Sommeliers, WSET or equivalent

Experience

• Minimum 5 years of managerial experience in F&B, preferably in fine-dining establishments and including experience serving as the Head Sommelier / Sommelier of these establishments

Other Prerequisite

• Comply and implement all health and safety requirements
• To manage the Sommelier team to ensure the smooth running of the restaurant
• Maximising sales opportunities through wine sales
• To be well presented at all times and to represent the external face of the restaurant
• To maintain Order of Service standards
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas

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.

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist General Manager and Restaurant Manager in spearheading the successful opening of the Restaurant.
• The Assistant Manager will assist the Management in planning, coordinating and managing staff and services to ensure the restaurant operations runs 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, Bartender, and Service Attendants.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaise with executive management to ensure that Marina Bay Sands’ short- and long-term goals are met
• Work with team members 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. 
• Review the reservation book with the MOD, 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.
• 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 Team Members. Assist in preparing and delivering all team members’ reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and team member 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.
• Maintains team member files.
• 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

Job Requirements

Education & Certification

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

Experience

• A minimum of one (1) year' experience in managerial roles at 5-star hotels or deluxe restaurants with prestigious Michelin Star and Black Pearl Diamond credentials.

Other Prerequisite

• Possess a comprehensive set of F&B service and operations skills
• Enjoys problem solving and can think outside-the-box in difficult situations
• Team oriented approach to management with a mindset of open communications
• Capable of building and managing relationships with multiple stakeholders, including internal team and external customers.
• Well-versed in F&B operations and Quality management, with expertise in Microsoft Office tools.
• Have a well-groomed, professional appearance
• 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.

Salt Flaked Pte. Ltd.

Job Description

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!

Guzman y Gomez

Job Description

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

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

Job Scope

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

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

Private Advertiser

Job Description

About the role

We are seeking an experienced Dining Manager to join our vibrant team at 2680 Harrison Food Concept Inc', a leading hospitality group in Bonifacio Global City, Taguig City Metro Manila. As Dining Manager, you will be responsible for overseeing all aspects of our dining operations, ensuring exceptional customer service and a seamless dining experience for our guests.

What you'll be doing

• Manage and lead a team of dining staff, including servers, hosts, and support personnel
• Develop and implement dining floor policies, procedures, and standards to optimise efficiency and customer satisfaction
• Monitor dining room operations, identify and resolve issues in a timely manner
• Collaborate with the culinary team to ensure menu items are presented and served to the highest quality standards
• Manage dining room inventory, budgets, and financial performance
• Provide exceptional customer service and handle any guest complaints or concerns
• Contribute to the overall strategic direction of the dining operations

What we're looking for

• Minimum of 3 years of experience in a Dining Manager or similar leadership role within the hospitality industry
• Strong knowledge of dining room operations, including staffing, inventory management, and financial reporting
• Excellent customer service skills and the ability to lead and motivate a team
• Proficient in data analysis and problem-solving to optimise dining room performance
• Adaptable and able to thrive in a fast-paced, dynamic environment
• Strong communication and interpersonal skills

What we offer

At 2680 Harrison Food Concept Inc', we are committed to providing our employees with a rewarding and fulfilling work experience. In addition to a competitive salary, we offer a comprehensive benefits package, including health insurance, retirement contributions, and generous paid time off. We also provide opportunities for professional development and career advancement within our growing organisation.

About us

2680 Harrison Food Concept Inc' is a leading hospitality group in the Philippines, renowned for our innovative and acclaimed dining concepts. We are passionate about creating exceptional dining experiences for our guests and are committed to maintaining the highest standards of quality and service. Join our team and be a part of our continued success!

Apply now for this exciting Dining Manager opportunity at 2680 Harrison Food Concept Inc'.

Commonwealth Concepts Pte. Ltd.

Job Description

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

Responsibilities

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

Requirements

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

Other Information

• Attractive remuneration / benefits
• Location: Tampines Mall, Bugis Junction, Paya Lebar, Parkway, City Square Mall, Kallang Wave Mall

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

• Analyze budget and P&L for the outlet.
• Leading a team of outlet Hosts / Hostess. This position will be accountable for planning, coordinating and managing the receptions and services to ensure restaurant operations run efficiently and effectively and that customer service standards are maintained at all times.
• Work with team members in service and food preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.
• Ensure all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Responsible for maintaining and coordinating reviews, discipline, staff awards, flexi days, payroll, SRFs, etc.
• Approves the schedule and flexi day requests for all restaurant staff. 
• Responsible for coordinating training of all staff as needed. Maintains 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. High-volume, fast-paced restaurant experience is a plus

Experience

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

Other Prerequisites

• Fluent in English and knowledge of additional languages is a plus
• Be willing to work any day and any shift
• Able to perform under pressure
• Respond to visual and aural cues

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.

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist General Manager in successfully opening and maintained management of Paiza Sky Residence.
• Overall knowledge of the food and beverage industry – Strong wine knowledge a plus
• Accountable for planning, coordinating and managing a medium to large staff and services to ensure efficient and effective F&B operations
• Upholding strict adherence to hygiene standards and customer service standards at all times
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaising with other support function departments (i.e. finance, HR, procurement, etc.) ensuring the success of the restaurant
• Provide strong presence and leadership amongst the team in absence of the General Manager.
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency
• Develop promotional activities which generate increased revenue and stimulate increased activity.
• Review operating results with the team and identify opportunities to improve performance
• Ensure all cashiering procedures are processed in compliance with accounting standards
• Monitor and minimize wastage of consumables and maintain labor productivity ratios
• Anticipate heavy business times and organize procedures and schedules to accommodate business levels
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Responsible for coordinating training of all staff as needed.
• Coordinates inventories and orders food and beverage products, supplies and equipment as needed.
• Holds daily pre-shift meetings and departmental meetings as needed.
• Responsible for maintaining and delivering schedules, reviews, discipline, staff awards, payroll, SRFs, etc
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

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

Other Prerequisites

• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Enjoys problem solving and can think outside-the-box in difficult situations.
• Team oriented approach to management with a mindset of open communications.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.
• Willing and able to work on shifts, weekends and public holidays
• Able to perform under pressure

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

Commonwealth Concepts Pte. Ltd.

Job Description

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

Responsibilities

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

Requirements

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

Other Information

• Attractive remuneration/ benefits
• Location: Causeway Point / North Point / NC2

RE&S Enterprises

Job Description

Kabe No Ana

Job Description

Kabe No Ana

Job Description

RE&S Enterprises

Job Description

Commonwealth Concepts Pte. Ltd.

Job Description

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

Responsibilities

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

Requirements

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

Other Information

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

Centro Specialists Co.Ltd.

Job Description

SPECIFIC DUTIES AND RESPONSIBILITIES:

1.  Managing FSC (Food,Services & Cleanliness and condition).
2.  Ensures TOTAL CUSTOMER SATISFACTION by providing high quality FSC Standards.
3.  Exercises control procedure in product utilization, availability and inventories, daily monitoring of bar products(DIC- control procedure).
4.  Maintains staff competence and good morale.
5.  Ensures that all equipment, furniture and fixtures, utilities in all conference are in good condition and in its visibility clean at all times.

LAO MA BAN MIAN PTE. LTD.

Job Description

Harry's International Pte Ltd

Job Description

We are seeking a dedicated and enthusiastic Restaurant Manager who excels in delivering exceptional customer service while managing the overall operations of the outlet. The ideal candidate will embody our core values of being genuine, generous, and curious—creating meaningful connections with guests, going the extra mile for both customers and the team, and constantly striving to improve the dining experience. A solid understanding of financial performance, including managing the outlet’s P&L, is essential for this role.

Key Responsibilities:

1. Customer Service & Engagement:

• Foster a warm and inclusive atmosphere where every guest feels welcomed and valued.
• Go the extra mile to ensure customer satisfaction, handling feedback and complaints promptly and professionally.
• Actively engage with guests, embodying curiosity to understand their preferences and create memorable experiences.

2. Outlet Operations Management:

• Oversee daily operations, ensuring smooth and efficient functioning of the restaurant.
• Maintain high standards of cleanliness, food quality, and ambiance, reflecting our genuine care for details.
• Monitor inventory levels and coordinate with suppliers for timely replenishment.

3. Team Leadership:

• Recruit, train, and motivate a high-performing team, fostering a positive and collaborative work environment.
• Lead with generosity, providing coaching, recognition, and support to team members.
• Conduct regular team briefings to align on goals and ensure excellent service delivery.

4. Financial Performance:

• Take ownership of the outlet’s P&L, analyzing revenue, costs, and profitability to ensure financial targets are met.
• Develop and implement strategies to drive revenue growth and cost efficiency.
• Demonstrate curiosity in analyzing sales reports and identifying opportunities for improvement.

5. Compliance:

• Ensure compliance with health and safety regulations, company policies, and operational standards.

Requirements:

• Proven experience as a Restaurant Manager or similar role in the F&B industry.
• Strong understanding of customer service principles and the ability to lead by example with authenticity and warmth.
• Proficient in managing an outlet’s P&L, with a focus on driving profitability.
• Excellent communication and interpersonal skills.
• A genuine passion for fostering a welcoming and inclusive environment.
• Curious and proactive approach to problem-solving and continuous improvement.
• Familiarity with inventory management and operational software is a plus.

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

Excited by the opportunity to work alongside and grow from our still secret but incredibly awesome Celebrity Chef and star of the Australian restaurant scene GM Doron Whaite?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates
• Unrivalled opportunities for development and growth
• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

This position is responsible for the restaurant events and activities, accountable for supervising daily operations, energizing day-to-day sales, maintaining quality service standards and cost control, labor costs, and adhering to all governmental regulations.

Responsibilities

• Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top-line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees follow the example.
• Ensure that the place of work and surrounding area is kept clean and always organized.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the Hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Restaurant Manager.
• Perform upselling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and attend daily/weekly outlet meetings with the Culinary Team and foster teamwork to constantly develop the restaurant for more success.
• Attend and contribute to necessary staff meetings, departmental training, and Hotel-initiated training scheduled.
• Be knowledgeable to operate the existing system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Restaurant Manager to produce specific reports and analyses for the monthly performance meeting.
• Attend all required training as described by the department.
• Attend daily pre-shift meetings with employees on preparation, guest profile, service, and menu served.
• Report incidents that require disciplinary actions immediately to the Restaurant Manager.
• Coordinate the review of the outlet’s operations manual updates annually as requested by the Restaurant Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the Restaurant Manager .
• Respond to any changes in the department as dictated by the Hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Restaurant Manager ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Assign responsibilities to subordinates by implementing a multi-tasking principle and check their performance periodically.

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

Excited by the opportunity to work alongside and grow from our still secret but incredibly awesome Celebrity Chef and star of the Australian restaurant scene GM Doron Whaite?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates
• Unrivalled opportunities for development and growth
• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Rooftop Bar Assistant Manager will support the Rooftop Manager in the overall responsibility for managing operational and staffing requirements for the rooftop, maintaining the highest of standards and financial management.

 Job Responsibilities: 

• Responsible for the people, product, service, and upkeep of Rooftop. 
• Continually analyze and assess performance of the Rooftop against its stated objectives; formulate strategies and enact remedies as appropriate alongside the Rooftop Manager
• Work in conjunction with F&B, Sales, and marketing teams to formulate and strategies business and sales ideas – Explore opportunities through research and early activations. 
• Assist with staff recruitment, training and rostering of Front of House staff in order to ensure guest expectations are exceeded at all times. Training calendar to be created.
• Systems and point of sale operations
• Monitor production from the bar & kitchen to ensure high beverage & food standards for all guests.
• Involvement in relevant WHS, sustainability and food safety sub committees.
• Maintain wage and beverage costs as per targets – report daily on rostered Vs actual. 
• Maintain formal training plans, and conduct “on the job” training sessions for Front of House staff
• Support the Implementation of a Rooftop SOP’s (floor & bar), opening and closing procedures, various checklists required for service, ensuring standards are maintained at all times
• Monitor the floor and when under pressure during service, be of assistance in supervision and operation
• Monitor service team’s appearance and grooming
• Effective rostering to ensure all regular service and events are adequately covered, with sufficient notice given to staff
• Maintain a daily, weekly and monthly inspection check for all areas.  Ensure proper follow up to attain maximum cleanliness and security. Record and communicate any maintenance and cleanliness issues. 
• Be aware of and adhere to all procedures including security, fire and the Workplace Health and Safety Act

Qualification:

• Hold current Responsible Service of Alcohol certificate
• Valid WSQ Basic Food Hygiene Certificate

Experience:

• 2 years of working experience in a managerial position in relevant capacity.
• Knowledge of religious dietary requirements and Singapore Laws required. 
• Services and kitchen production flow of Ministry of Environment 

Key Competencies:

• Familiar with computer systems. 
• Excellent personal presentation 
• Project a professional image at all times 
• Demonstrate hygienic work practices 
• Organize time and work efficiently & effectively 
• Establish rapport easily and build on relationships with key partners & suppliers 
• Work under pressure without negative impact 
• Effective verbal and written communication skills 
• Develop and maintain co-operative working relationships 
• Have the ability and willingness to undertake further development 
• Have a positive “can do” attitude 
• Understand the requirements of working in the events industry and embrace them 

Best Reliable Resources Internationale

Job Description

- Must have experience with foreigners
- Must have experience in hand washing
- Good in communication using English language
- Willing to stay-in

Salary offer: 15k basic pay plus 2k food allowance

Luxury Careers Pte. Ltd.

Job Description

We are seeking a strategic and entrepreneurial Bar Manager to lead our bar operations with a strong commercial mindset. If you have a passion for mixology, business growth, and creating memorable guest experiences, we want you on our team!
 

Primary Job Scope:
As the Bar Manager, you will oversee all aspects of bar operations, drive team performance, and innovate on menu offerings to enhance guest experiences, while ensuring operational excellence.
 

Key Responsibilities:

• Lead and inspire the bar team to consistently deliver exceptional service and unforgettable experiences for guests.
• Design and craft signature cocktails that align with the company’s vision while catering to guest preferences.
• Plan and curate seasonal cocktail menus that reflect current market trends and business goals.
• Maintain high standards of bar operations including inventory management, hygiene, and compliance with relevant regulations.
• Collaborate with management on promotional activities and new drink launches to drive business growth.

Candidate Requirements:

• Proven leadership skills with experience in managing bar operations and building high-performing teams.
• Expertise in mixology, with a track record of creating unique and innovative cocktails.
• Strong planning abilities to develop cocktail menus that align with business needs and strategies.
• Flexibility to work night shifts and thrive in a fast-paced environment.
• Exceptional communication and interpersonal skills, with a dedication to delivering top-notch service.
   

If you are a motivated leader with a passion for creating exceptional guest experiences through innovative bar offerings, we invite you to apply and join our dynamic team!

Registration No: R22104771

EA Licence No: 22C1376

The Vikings Group

Job Description

Bachelor’s Degree in HRM and/or Culinary Arts
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
Supervise both kitchen staff and waitstaff, providing necessary feedback.
Strong written and oral communication skills for managing business administration and personnel matters.

MCI Career Services Pte Ltd

Job Description

Our Client is Singapore’s largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.  

Job Summary:

• Multiple Location
• Basic up to $5,500
• Retail Hours

Job Responsibilities:

• Create a welcoming atmosphere, engage with guests, and handle feedback professionally.
• Manage restaurant functions, cleanliness, and food quality for a smooth dining experience.
• Recruit, train, and motivate staff to maintain high performance and teamwork.
• Oversee the outlet’s P&L, control costs, and implement strategies for profitability.
• Follow health, safety, and company regulations to maintain a secure work environment.
• Ensure consistency in food preparation, service, and overall customer experience.
• Implement initiatives to increase customer satisfaction, loyalty, and revenue.
• Provide coaching, feedback, and recognition to improve team efficiency.
• Assist in promotions, special events, and strategies to attract more customers.
• Use technology and operational tools to improve efficiency and service.

Job Requirement(s):

• Proven experience as a Restaurant Manager or similar role in the F&B industry.
• Strong understanding of customer service principles and the ability to lead by example withauthenticity and warmth.
• Proficient in managing an outlet’s P&L, with a focus on driving profitability.
• Excellent communication and interpersonal skills.
• A genuine passion for fostering a welcoming and inclusive environment.
• Curious and proactive approach to problem-solving and continuous improvement.
• Familiarity with inventory management and operational software is a plus.

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

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

Kuan Mei Yang

Registration Number: R24124509

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

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

• Direct, implement and maintain a service and management philosophy, which serves as a guide to team members

• Develop Food and Beverage ("F&B") service processes and standards to create a memorable experience for guests

• Develop business and financial plans with a strong focus in generating revenue for the restaurant

• Liaison and work closely with all section chefs for pre-planning, organization and execution of restaurant meals/functions

• Shows awareness of markets and up-to-date knowledge of competitors; demonstrate an awareness of new business opportunities, seizes and acts upon them

• Generate activities and seek new challenges to improve work performance; demonstrate an optimistic outlook and recover quickly from failure

• Ensure Team Members fulfill all training needs for their future development and meet service standards

Requirements

• At least 3 years' experience in the relevant managerial role, preferably in a 5 star hotel or fine dining restaurant.

• Experience with opening new restaurants is an added advantage

• Possesses a WSET Level 4 Diploma in Wines/Sommelier or its equivalent

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

• Well organized and creative person with excellent communication and interpersonal skills

The St. Regis Singapore

Job Description

Career Point

Job Description

Duties and Responsibilities:

A Food & Beverage and Operations Manager is responsible for overseeing all aspects of the garden restaurant's food and beverage services  and over-all operations including:

1. Menu planning
2. Inventory control
3. Cost analysis
4. Quality standards
5. Policy making 
6. Staff management and training
7. Customer service
8. Profitability 
9. Administrative functions including cash accountability and cash management, inventory control, food safety and hygiene, personnel procedures
    

Qualifications:

• Candidate must possess a Bachelor’s degree in Marketing or any related course
• Strong leadership and supervisory skills to manage a diverse team
• Excellent communication and interpersonal skills to interact with staff and customers
• Detail-oriented and organized approach to managing operations
• Knowledge of food and beverage cost control and inventory management systems
• Understanding of food safety and hygiene regulations
• Experience in menu planning and development
• Proficiency in financial analysis and reporting

The Vikings Group

Job Description

Bachelor’s Degree in HRM and/or Culinary Arts
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
Supervise both kitchen staff and waitstaff, providing necessary feedback.
Strong written and oral communication skills for managing business administration and personnel matters.

5U Staffing Solutions Pte Ltd

Job Description

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.

Private Advertiser

Job Description

Job Opportunity: Restaurant Manager
Location: Café de Margaux, Acro Residences, Guiguinto, Bulacan

Are you a passionate and experienced leader in the food and beverage industry? Café de Margaux is looking for a dedicated Restaurant Manager to join our team and oversee daily operations while ensuring exceptional customer service.

Key Responsibilities:

• Manage all aspects of restaurant operations, including staff supervision, inventory control, and customer service.
• Lead and train a team to maintain high standards of hospitality and efficiency.
• Develop and implement strategies to improve sales, customer satisfaction, and overall restaurant performance.
• Monitor budgets, costs, and financial reports to optimize profitability.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle customer inquiries, feedback, and concerns professionally.
• Coordinate with suppliers and vendors for inventory and supplies.

Qualifications:

• Proven experience as a Restaurant Manager or in a similar managerial role within the food and beverage industry.
• Strong leadership, problem-solving, and organizational skills.
• Excellent communication and interpersonal abilities.
• Knowledge of restaurant management software and POS systems is an advantage.
• Ability to work flexible hours, including weekends and holidays.

What We Offer:

• Competitive salary and benefits package.
• A dynamic and friendly work environment.
• Opportunities for career growth and development.

If you have a passion for hospitality and leadership, we’d love to hear from you!

How to Apply: Send your resume to hrd.trrgi@gmail.com or contact us at 0962-694-6915.

Join Café de Margaux and be part of an exceptional dining experience!

The Vikings Group

Job Description

Bachelor’s Degree in HRM and/or Culinary Arts
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
Supervise both kitchen staff and waitstaff, providing necessary feedback.
Strong written and oral communication skills for managing business administration and personnel matters.

One Farrer Pte Ltd

Job Description

Motivate, discipline, direct and supervise the work of the team members.

· Maintain effective relationships with the team members.

· Be present in the daily operations for the outlet, and ensure the upkeep of the established standards.

· Adhere to hotel’s standards and service levels to increase sales, and minimize costs for food, beverage, supply, utility and labour.

· Assist in the preparation of F&B Outlets’ budgets, forecasts and performance reports.

· Analyze financial and operating information and prepare financial and business reports for senior F&B Management.

· Be responsible for the financial performance of respective outlets.

· Review the various operations manuals and incorporate them into the training for the team members.

· Ensure a safe working and guest environment to reduce the risk of injury and accident.

· Ensure a high level of service standard in F&B outlets by effectively responding to complaints.

· Be responsible for the development of the team members by providing feedback, establishing performance expectations and conducting performance reviews.

· Prepare payroll and gratuity reports as required.

· Attend monthly staff meeting to discuss P&L statements and other operational issues.

· Establish guest database with preference records of regular guests.

· Assume regular responsibility for shift managerial duties, especially with VIP functions.

· Seek for constant improvements in F&B outlets to stay on top our competitors.

Private Advertiser

Job Description

We're Hiring: Restaurant Manager
Location: Davao Area

Qualifications:

• 2-5 years of managerial experience
• Strong knowledge of profits, operations, and legal regulations
• College graduate
• Excellent communication skills
• With service fee
• Pleasing personality

If you have what it takes to lead a team and manage a successful restaurant, we want to hear from you!

Apply now and be part of our dynamic team!

Lido Cocina Tsina

Job Description

JOIN THE LEGENDS!

Lido Cocina Tsina is looking for a RESTAURANT/STORE MANAGER.

Area of assignment:

• United Nations Ave. Manila City

Basic Requirements:

• Graduate of Bachelor of Business Management, Finance, Accounting or equivalent 4-year course
• At least 3 years of experience in managing a restaurant
• Extensive knowledge on restaurant and cost management
• Strong local store sales building and marketing skills
• Strong leadership and people skills

*** FULL-TIME POSITION. DIRECT HIRING. ***

LIME Hotels and Resorts

Job Description

A Food & Beverage (F&B) Operations Manager is responsible for overseeing all aspects of a restaurant or hospitality establishment's food and beverage service, including menu planning, staff management, inventory control, cost analysis, quality standards, customer service, and ensuring compliance with health and safety regulations, all while aiming to maximize profitability and deliver a positive dining experience for guests. 

Key responsibilities of an F&B Operations Manager:

Menu Development and Management:

Design and implement menus, considering seasonal trends, dietary restrictions, and cost control, while maintaining quality standards. 

Staff Management:

Recruit, train, and supervise all F&B staff including servers, bartenders, and kitchen personnel, ensuring proper service techniques and customer interaction. 

Inventory Control:

Monitor and manage food and beverage inventory levels, minimizing waste and optimizing purchasing to maintain profitability. 

Cost Analysis:

Track and analyze food and beverage costs, identifying areas for cost reduction and maintaining budget compliance. 

Quality Assurance:

Regularly inspect food quality, presentation, and service standards to ensure consistency and customer satisfaction. 

Operations Oversight:

Manage daily operations including scheduling staff, overseeing shifts, resolving customer issues, and adapting to changing demands. 

Health and Safety Compliance:

Ensure adherence to all food safety regulations, hygiene standards, and workplace safety protocols. 

Sales and Marketing Support:

Collaborate with the marketing team to promote F&B offerings, including special events and promotions. 

Financial Reporting:

Prepare and analyze financial reports related to F&B operations, identifying areas for improvement and forecasting revenue. 

Customer Service:

Foster a positive customer experience by addressing complaints, providing personalized service, and building customer loyalty. 

Required Skills and Qualifications:

• Strong leadership and supervisory skills to manage a diverse team
• Excellent communication and interpersonal skills to interact with staff and customers
• Detail-oriented and organized approach to managing operations
• Knowledge of food and beverage cost control and inventory management systems
• Understanding of food safety and hygiene regulations
• Experience in menu planning and development
• Proficiency in financial analysis and reporting
• Hospitality management background preferred 

The Vikings Group

Job Description

Bachelor’s Degree in HRM and/or Culinary Arts
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
Supervise both kitchen staff and waitstaff, providing necessary feedback.
Strong written and oral communication skills for managing business administration and personnel matters.

Sheraton Cebu Mactan Resort

Job Description

PSGourmet Pte Ltd

Job Description

SUMMARY

To ensure that restaurant operate efficiently and profitably while maintaining reputation and standards. This role must coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the business performance, quality standards and health and safety of the restaurant.

RESPONSIBILITIES

• Responsible for the business and financial success of the outlet operations by applying knowledge in F&B costing and cost control, including staff and food cost
• Organization of stocks and equipment, ordering of supplies and oversee the outlet maintenance, cleanliness, and security
• Responsible for planning and working within budget, maximizing profits and achieving sales targets
• Responsible for people management including recruitment, motivation, training and development, roster planning, and payroll administration
• Ensure that safety and hygiene standards are strictly adhered to at all times and to be in compliance in accordance to regulations
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service experience to all guests consistently
• Handles all guests queries and feedbacks in a professional and timely manner
• Ensure that standard operating procedures, processes and policies are strictly adhered to
• Prepare monthly management reports in relation to outlet performance
• Adhoc duties/projects as assigned by Supervisor

REQUIREMENTS

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent
• Minimum 5 years of relevant experience with at least 3 years in a managerial level
• Energetic, good team player and service oriented
• Great leadership with solid analytical, communications and interpersonal skills
• Independent, proactive, resourceful and ability to work in a fast paced environment
• Well versed in Microsoft Office.

OUE Restaurants Pte Ltd

Job Description

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

RESPONSIBILITIES

• Able to execute SOPs in outlets and ensure implementations are being carried out accordingly.
• Able to explain and recommend food, wine and sake selections according to guest requests and requirements, such as preparations methods, ingredient used, portion size and presentation, etc
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurants, as well as excellent upkeep of personal grooming
• Schedule and manage manpower arrangements of outlets under supervision to achieve operation effectiveness.
•  Motivate, develop and manage team members to achieve individual, team and business objectives.
• Coach and provide feedback to staff on quality of service and food rendered.
• Be service oriented, uphold quality, sincere, intimate customer relations service.
• Work closely with Executive Chef in achieving P&L goals.
• Liaise with various departments where necessary.
• Any other duties as assigned by Management.

REQUIREMENTS

• At least 2 years of F&B work experience 
• Experience in Japanese omakase restaurant management will be an added advantage
• Willingness to work rotating shift hours, weekends and public holidays
• Possess great service attitude
• Passion for people & food
• Energetic team player
• Able and willing to coach and develop team members
• Great multi-tasking skills
• Proficient in MS Office

5 Days Work Week | AWS & Performance Bonus | Medical & Dental Benefits