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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.

Marriott Executive Apartments Bangkok Sukhumvit 50

Job Description

LIFESTYLE GROUPS PTE. LTD.

Job Description

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.

Interested candidates, please send in your updated resume with current and expected salaries to us @ savoureatgroup@gmail.com

*We regret only shortlisted candidates will be notified.

Kuhn Artisanales Inc.

Job Description

Key Responsibilities:

• Oversee daily operations of the restaurant, ensuring exceptional guest service and ambiance.

• Lead, train, and motivate front-of-house staff, promoting a culture of excellence, teamwork, and hospitality.

• Maintain compliance with health, safety, and hygiene standards.

• Manage reservations, guest relations, and VIP experiences to ensure personalized service.

• Monitor financial performance, including cost control, revenue targets, budgeting, and reporting.

• Collaborate with the Executive Chef on menu development, service flow, and presentation standards.

• Drive continuous improvement through guest feedback, mystery audits, and internal reviews.

• Ensure proper inventory management, procurement, and supplier relationships.

• Implement and uphold brand standards and service protocols aligned with 5-star expectations.

Qualifications & Experience:

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

• Minimum 5 years of experience managing a high-end or 5-star restaurant.

• Strong understanding of fine dining operations, wine service, and international cuisine.

• Exceptional interpersonal, communication, and conflict-resolution skills.

• Fluent in English; additional languages are a plus.

• Proficient in POS systems, reservation software, and MS Office.

Working Conditions:

• Flexible schedule including evenings, weekends, and holidays.

• Fast-paced, guest-facing environment requiring attention to detail and composure under pressure.

Marriott International

Job Description

Fuego

Job Description

About the role

Fuego', a vibrant and dynamic restaurant in the heart of Bangkok, is seeking an exceptional Head Bartender/Bar Manager to lead the opening of our new talented bar team. In this full-time role, you will be responsible for overseeing all aspects of the bar operations, ensuring a consistently exceptional customer experience.

What you'll be doing

• Manage and develop the bar team, providing training, mentoring and coaching to ensure excellent service and cocktail preparation

• Develop and implement creative cocktail menus that showcase your mixology expertise and align with the bar's unique style and brand

• Ensure bar operations run smoothly, including inventory management, cash handling, and compliance with safety and licensing requirements

• Foster a positive and collaborative team environment, promoting a strong bar culture

• Contribute to the overall strategy and direction of the bar, working closely with the management team

• Act as the face of the bar, engaging with customers and building relationships to deliver an exceptional guest experience

What we're looking for

• Minimum 3-5 years of experience as a head bartender or bar manager in a high-volume, fast-paced bar or restaurant environment

• Proven expertise in creating innovative cocktails and managing bar operations

• Excellent customer service skills and the ability to lead and motivate a team

• Strong knowledge of bar equipment, spirits, liqueurs, and current industry trends

• Familiarity with inventory management, cost control, and budget planning

• Excellent communication and interpersonal skills

• Ability to work flexible hours, including evenings and weekends

What we offer

At Fuego', we are committed to providing a dynamic and supportive work environment that fosters professional growth and development. You'll have the opportunity to work with a talented team of bartenders and industry professionals, as well as access to ongoing training and education. We also offer competitive compensation, flexible scheduling, and a range of employee benefits to support your work-life balance.

About us

Fuego' is a trendy and vibrant restaurant located in the heart of Bangkok, known for its creative cocktails, lively atmosphere, and exceptional customer service. As part of the Fuego' Hospitality Group, we are dedicated to delivering an unparalleled guest experience and setting the standard for bar excellence in the region. If you're passionate about mixology and thrive in a fast-paced, dynamic environment, we'd love to hear from you.

Apply now to become our next Head Bartender/Bar Manager and join our ambitious and talented team!

Marriott International

Job Description

Pan Pacific Hotels Group

Job Description

Position summary statement:

Responsible for the overall profitability of all Food & Beverage Outlets. The Director of Food & Beverage reports to the General Manager of the Hotel.
The Director of Food & Beverage ensures the smooth and efficient daily operations of all Food & Beverage outlets of the Hotel according to the Standard Operating Procedures.
The Director of Food & Beverage works closely with marketing and sales department, and rooms division in promotional activities.
Works in close collaboration with the Executive Chef to present constantly innovative ideas according to market trend.

Primary Responsibilities:
 

• To fulfill the financial objectives of the Food and Beverage department through innovative marketing strategies and efficient management.
• To prepare the Food & Beverage department’s annual Budget and Business Plan, supporting the total Hotel’s annual Business Plan.
• To ensure that the Department Operational Budget is strictly adhered to.
• To respond to customer complaints promptly and according to the standard Service Recovery.
• To ensure the smooth and efficient daily operations of all the Food & Beverage outlets, according to the Standard Operating Procedures.
• To ensure high standard of hygiene and sanitation is maintained, and in compliance to government legislation.
• To ensure that all corporate policies are adhered to.
• To co-ordinate and monitor the daily activities of the department.
• To plan systematically for festive promotions, loyalty programs, and other promotional activities.
• To be proactive in responding to the market situation and catering business.
• To work closely with marketing and sales department, and rooms division in promotional activities.
• To work with business partners in advertisement and promotional activities.
• To establish policies and procedures for the department.
• To ensure that all staff complies with the department’s Standard Operating Procedures.
• To ensure efficient staffing level and payroll cost.
• To be responsible for staff training and development.
• To undertake any other related task/duty/assignment that may be given by the General Manager.

Sheraton Cebu Mactan Resort

Job Description

VIOLET OON INC PTE LTD

Job Description

Job Description & Requirements

1. Responsible for the dining experience of guest at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.
2. This service objective is achieved through proper preparation of all beverages, presentation and cleanliness of the bar. Ensuring compliance to established service standards.
3. Comply with all regulatory rules and regulations of government agencies pertaining to safety and sanitation codes.
4. Ensure beverage sales targets are met through upselling and promoting beverages to guests.

Reduce wastage and spillage.

1. Prepare all mis-en place are completed before operation. e.g. Garnishes, Glassware.
2. Ensure that all equipment is in working condition.
3. Ordering and storing of stock.
4. Performing monthly inventory of equipment and utensils
5. Maintain cleanliness and presentation of bar.
6. Notify the manager on duty on non-availability of beverage products.
7. Up-selling of F&B products while taking orders.
8. Greet the guest in a friendly and warm manner, thank and give fond farewell.
9. Coordinates with manager on all aspects of the event/ function beverage requirements.
10. Ability to respond quickly and accurately to guest requests.
11. Assists the manager to establish maintenance, and cleaning schedules.
12. Performs others duties as assigned.
    
    Exciting Benefits Await You:

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

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

Marriott International

Job Description

Westin Hotels & Resorts

Job Description

SEONGGONG PRESTIGE PTE. LTD.

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Seorae Korean Charcoal BBQ

Job Description

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

VIOLET OON INC PTE LTD

Job Description

Main Job Tasks and Responsibilities

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

Skills and Requirements:

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

SUMAC CONCEPTS PTE. LTD.

Job Description

We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently.

Restaurant Assistant Manager responsibilities include ordering kitchen utensils and equipment based on our needs, managing contracts and payroll and supervising restaurant staff performance. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays.

Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

• Research new wholesale food suppliers and negotiate prices
• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Process payroll for all restaurant staff
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• Certification in hospitality is a plus

AS WHITE GLOBAL (THAILAND) LTD.

Job Description

Key Responsibilities

• Manage inventory counting, accuracy checks, and reconciliation with clients/systems.

• Oversee inbound stock control and storage according to SOPs.

• Implement process improvements to reduce inventory costs and maximize working capital.

• Monitor and analyze SKUs, shelf life, and dead stock.

• Ensure accurate system transactions (SAP) and handle write-offs.

• Lead damage and variance management, working with finance for recovery.

• Develop SOPs and train staff on compliance and best practices.

• Provide regular inventory performance reports (cycle count, throughput, damages, aging stock, etc.)

Qualifications

• Bachelor’s degree in a related field

• 5–8 years of inventory/warehouse experience from 3PL

• Strong leadership and communication skills

• Experience with WMS (preferably SAP) and demand planning

• Fluent in English; proficient in MS Office

Ristorante Bigoli

Job Description

Job description

• Assists the Restaurant Management Team in handling day to day restaurant operations.

• Leads and coaches Restaurant Team Members in daily functions.

• Provides leadership for responses to in-store emergencies or challenges.

• Candidate must be a graduate of any four-year course in Hotel and Restaurant Management, Business Management, Business Administration, Marketing or any business related course.

• Candidate must have excellent communication skills, customer service orientation and leadership qualities.

• Knowledgeable in creation of Profit and Loss report.

• Candidate must be willing to work on a flexible schedule.

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

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

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

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

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

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

Job Requirement:

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

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

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

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

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

• Knowledge of food safety and health regulations.

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

Thong Yie Sze (EA Personnel Registration No: R1112981)

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

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

Orchard Hotel Singapore

Job Description

Director of F&B (Operations)

Reporting to the General Manager, the incumbent shall be responsible to:-

• Lead and supervise operations of all F&B outlets including restaurants, bars and banquet event catering.

• Develop, implement, and monitor operational systems and processes to ensure efficient and timely completion of tasks.

• Work closely with section/department heads to set departmental goals, budgets, and performance metrics.

• Analyze data and reports to identify areas for improvement and implement cost-saving initiatives.

• Ensure adherence to brand standards, safety protocols, and guest service excellence. To work with the Outlet Managers, Banquet Operation Manager and respective Head Chefs to take corrective action where necessary.

• Oversee staff recruitment, training, and development to create a highly motivated and engaged team.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef to ensure smooth Food & Beverage operations.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

• Maintain positive relationships with vendors and suppliers to secure the best possible rates and services.

• Respond to guest inquiries and complaints promptly and professionally, working to resolve issues and ensure guest satisfaction.

• Stay abreast of industry trends and best practices, implementing innovative strategies to improve hotel operations.

• Prepare reports for senior management on the hotel's performance and identify areas for improvement.

Requirements:

• At least 5 years’ relevant experience with a proven track record in similar capacity

• A degree in Hotel Management or equivalent professional qualifications

• Self-driven, excellent communication, organization and leadership skills

• Strong business and financial acumen to drive revenue

• Strong cost management, analytical and conceptualization skills

• Well updated and connected with the relevant authorities in the F&B arena and statues relating to Food Safety and Management.

Good Job Creations (Singapore) Pte Ltd

Job Description

[Job ID: 987993]
Responsibilities:

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

• Min 3 years of Area Manager experience within the F&B industry
• Proficiency in Japanese to communicate with Japan HQ
• Experience working in a Japanese restaurant in Singapore or a restaurant in Japan

MODU K PTE. LTD.

Job Description

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

MODU K PTE. LTD.

Job Description

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Avenue K

Job Description

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Avenue K

Job Description

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

PERSOLKELLY HR Services Recruitment (Thailand) Co., Ltd.

Job Description

Location: Huaykwang, Bangkok (MRT Rama 9)

Working Hour: Mon - Fri, 9.00 - 18.00

Responsibilities:

• Lead the development and continuous refinement of the regional property strategy to align with overarching company objectives.

• Identify and assess strategic site opportunities to support business expansion and long-term growth.

• Direct high-level lease negotiations and commercial terms to ensure favorable outcomes for the company.

• Oversee the preparation and presentation of investment proposals, including financial modeling and risk analysis for executive approval.

• Collaborate with legal, finance, and executive teams to finalize complex lease and property agreements.

• Build and maintain strong relationships with landlords, serving as the senior point of contact for all lease matters.

• Drive portfolio optimization through proactive lease renewals, site closures, and performance reviews.

• Provide strategic leadership on new site openings, ensuring cross-functional alignment and timely execution.

• Monitor and evaluate property performance metrics, proposing improvements to maximize ROI and operational efficiency.

• Stay abreast of market developments, industry trends, and regulatory updates to inform decision-making.

• Cultivate and manage a robust network of brokers, developers, and other key industry stakeholders.

Requirements:

• Bachelor’s degree in Real Estate, Business, or a related field; master’s preferred

• 12+ years of real estate experience, including 3+ years in leadership roles (e.g., Site Acquisition, Location Development, Expansion)

• Strong background in F&B retail is highly preferred

• Proven experience in branch expansion and site development

• Skilled in real estate negotiations and lease management

• Solid understanding of real estate law and asset management

• Strong project and stakeholder management skills

• Fluent in English; proficiency in Chinese is a plus

PERSOLKELLY HR Services Recruitment (Thailand) Co., Ltd. 

บริษัทจัดหางานเพอร์ซอลเคลลี่เอชอาร์เซอร์วิสเซส (ประเทศไทย) จากัด 

Chayangkoon Arunchaiwat (Toon)

M (+66) 90 319 9976

21st Floor, Bangkok City Tower, Unit 2101-02, 179 South Sathorn Road, Thungmahamek, Sathorn, Bangkok 10120 Thailand 

*All applications will be treated in strict confidence. All material submitted in connection with your application will become part of our confidential recruitment files. We regret that only shortlisted candidates will be notified. By submitting your curriculum vitae or personal data to us in connection with your job application, you are deemed to have read and agreed to the terms of our Privacy Policy and consented to the collection, use, and disclosure of your personal data by us and our affiliates, in accordance with our Privacy Policy. Please visit www.persolkelly.co.th for a copy of our Privacy Policy. If you wish to withdraw your consent, please drop us an email to let us know.

M Social Hotel Phuket

Job Description

Amari Hotels and Resorts Co., Ltd.

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Mandai Resorts Pte. Ltd.

Job Description

Main Duties and Responsibilities

We are seeking a highly motivated and experienced Director of Food & Beverage to manage all front-of-house F&B service functions at the resort. This role will focus on service excellence, guest engagement, and operational efficiencies across all restaurants, banqueting, and in-room dining — working in close partnership with the culinary team.

Key Responsibilities

• Lead all F&B service teams to ensure consistently outstanding guest service and seamless dining experiences.

• Oversee service operations across all outlets, including specialty restaurants, all-day dining, in-room dining, and banqueting.

• Establish and uphold service standards, SOPs, and training programs in alignment with Banyan’s hospitality benchmarks and the resort's brand values.

• Collaborate with the culinary team to ensure smooth coordination between front- and back-of-house operations.

• Drive continuous improvement in guest satisfaction scores, feedback management, and team performance.

• Develop and mentor F&B managers and service staff to foster a culture of excellence, hospitality, and environmental mindfulness.

• Monitor daily operations, staffing levels, and guest flow to ensure efficiency and responsiveness.

• Manage the F&B service budget, labour planning, and inventory control with a focus on operational efficiency.

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

• Coordinate closely with events, marketing, and wellness teams to deliver bespoke and experiential dining services that complement resort programming.

Job Requirements

• Degree or Diploma in Food and Beverage and/or Hospitality Management or an equivalent professional qualification in a related field.

• At least 8 to 10 years’ experience in a similar capacity, preferably in the hospitality industry, with a minimum of 5 years in a senior leadership role.

• Strong understanding of high-end service delivery across multiple F&B formats (e.g., fine dining, casual, events, IRD).

• Exceptional leadership, communication, and interpersonal skills.

• Experience in resorts, eco-tourism, or lifestyle hospitality brands preferred.

• Strong leadership and interpersonal skills.

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

Paper Plane Project Co., Ltd.

Job Description

1. Daily Operations:

- Check that all F&B tasks are done correctly.

- Write and update simple work instructions (SOPs).

2. Cost Control:

- Track food and drink costs to meet company targets.

- Find ways to save money without lowering quality.

3. Supplier Management:

- Talk to suppliers to get the best prices.

- Compare prices and choose the best deals.

4. Help F&B Director

- Support F&B Director on both work-related and non work topics

Resortlife Co., Ltd.

Job Description

Position Purpose

 1.    Oversees and directs all aspect of restaurant operation under the direction of the Director of Food and Beverage or his/her delegate, and within the limits of established Policies and Procedures.

 2.    Organized and Supervise the Restaurant operation to ensure maximum guest satisfaction and contribution to the achievement of maximum business and profit. To ensure that the policies procedures and set performance standards of Outrigger are maintained.

3.    Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Key responsibilities

 1.    To manage the outlets as a profitable unit and assuming responsibility for all revenue and expenses.

2.    To maximize profitability of the restaurant by increasing turnover (revenue and cover) as a first priority and controlling cost as a second priority.

3.    To establish guest service standards, which meet the needs of the target market and which are in line with the operating concept of the restaurant.

4.    To ensure that all operating standards comply with the company and hotel policies and procedures and standards.

 5.    Controls and analyzes, on an on-going basis, the level of the following:

     a.         Sales

     b.       Costs

     c.       Quality and presentation of food and beverage products

     d.       Service standard

     e.       Condition and cleanliness of facilities and equipment

     f.       Quality of entertainment

     g.       Guest satisfaction

     h.       Marketing

6.    To write and update the departmental Operating Guideline.

7.    To spend most of his time “ON THE FLOOR“ monitoring Service and F & B standards in his outlet. To work with the Chef de Cuisine to take corrective action where necessary.

8.    Recommends promotion or / and terminations to the AFB , DFB

9.    Conducts daily pre-meal briefing for all the service staff, in order to communicate information and training needs.

10. Inspect side stations, tables, floor, etc … before each meal period in regard to cleanliness and sticks.

11. Coordinates with Stewarding Dept. in regard to cleaning schedule and inventory.

12. To identify, in conjunction with AFB, DFB, market needs and trends.

13. To monitor and analyze the menus and product of competitive restaurant.

 14. To assist the Chef de Cuisine in developing menus, specials and buffet

(where applicable).

15. To plan and implement an effective sales and promotion activities in the restaurant.

16. To provide the DFB, AFB and with recommendations for the advertising and assist in putting together the advertising brief and attends meeting.

17. To select and recruit employees for the restaurant.

18. To plan and implement effective skill training programs in conjunction with the Training Manager and Department trainers.

19. To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.

20. To ensure that all employees have complete understanding of the hotel’s employees handbook and adhere the rules and regulations within.

21. To assist in ensuring that all New Employee and Hotel Trainee receive the Hotel and F & B orientation program.

22. To carry out other reasonable duties and responsibilities as assigned.

23. To check the logbook on a daily basis and take corrective action when necessary.

24. To maintain all hotel records and forms as prescribed by hotel management and policies.

25. To ensure a consistently high standard of personal hygiene and grooming as described by the hotel.

26. Familiar with fire-procedures and safety matters and act accordingly in case of occurrence.

 Other

1. To maintain a good rapport and working relationship with staff in the outlet and all other departments.

2. To provide a courteous and professional service at all times.

3. To attend and contribute to all staff meetings and other related activities.

4. To undertake any responsible tasks and secondary duties as assigned by the manager and superior position

5. To attend all training sessions organized by the Department Head or Training Department.

6. To respond to all changes in the department function as dictated by the hotel.

7. To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

8. To ensure that all employees wearing the correct uniform and name tag at all times.

9. To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.

10. To supervise the employees within the department, ensuring that the correct          standards and methods of service are maintained as stated in the department’s Operation Manual.

11. To schedule all staff according to requirements and assists that all employees provided.                     

12. To assist in carrying out, monthly, bi-yearly, yearly inventory of operating equipment.

13. To carry out any other reasonable duties and responsibilities as assigned.

Note

 Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards

 Education

 Diploma plus technical certificate or above in related field.

 Experience

 5 years experience from 4 or 5 star properties

 Essential Job Skills

.      Flexibility, imaginative, business minded, hard working and Energetic.

·         Must be team orientated

·         Must be able to demonstrate recent successes in a comparable position

Desirable Job Skills

Gain commitment to action from a range of people Entrepreneurial attitude and approach

Physical Requirements

-Communicates openly and clearly in English  

-Sets high personal performance standards

-Adapts quickly and positively to new situations

-Confidence in representing the hotel both internally and  externally

Resortlife Co., Ltd.

Job Description

Position Purpose

1.    Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations and ensuring maximum guest satisfaction in consistent with Standard, trough planning, organizing, directing and controlling the Food and Beverage Operation and administration.

2.    Develop the food and beverage strategy in order to provide innovative and exciting guest experiences that meet the business objectives.

3.    Eliminate or add items to list, utilizing experience and knowledge of facility operations. Inspects food service facilities to ensure that equipment and outlets meet TLR and local health laws.

4.    Analyze information concerning facility operation, such as daily food sales, guest projections, and labor costs to prepare budget and to maintain cost control of resort food and beverage operations, using and following standard business procedures. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

5.    Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Key responsibilities

1.    Oversee the management of restaurants, bars and outlets

2.    Oversee the management of catering operations

3.    Oversee the management of banquet operations

4.    Communicate regularly with food and beverage hosts and conduct effective host briefings

5.    Co-ordinate the organizational and administrative functions in all areas of the Food and Beverage Department to ensure delivery of the strategy and compliance with the hotel's standards.

6.    Provide a professional, advisory and executive support service to the Resident Manager and General Manager to assist in meeting strategic goals

7.    Ensure that each F & B outlet and banquet is managed successfully as profitable outlets.

8.    Ensure that each outlet is managed by a management Team (Outlet Manager – and Chef de Cuisine) who are accountable for their profitability.

9.    Set, in close conjunction with each Management team, annual operating budgets, which will form part of business plan.

10. Monitor the activities and trends of competitor hotels, restaurants and bars and keep up to date with international trends in order to ensure the competitive advantage of the hotel.

11. Monitor all cost and recommend / institute measures to control them.

12. Set and control with the General Manager, Resort Manager, Finance Controller and Director of Human resources and Training, any incentive scheme for the Outlet Management Team or other Food and Beverage Heads of Department.

13. Ensure that all the outlets and banquet is managed efficiently according to the established concept statement.

14. Ensure that all department operational Guideline are prepared and updated.

15. Present the F & B department on hotel’s Executive Committee.

16. Assist in recruiting and selecting F & B Heads of Department (Outlet / Assistant Manager) who are able to work within the Management Philosophy.

17. Monitor service and F & B standards in all outlets and banquets. To work with Outlet Manager, banquet and respective Chef de Cuisine to take corrective action where necessary.

18. Personally and frequently verify that guests in the hotel are receiving the best possible service available in order to make continuous improvement.

19. Handle guest complaints, request and inquiries on food, beverage and service.

20. Establish a rapport with guest maintaining good guest relationship and strive or maximum guest satisfaction.

21. Maintain all hotel records and forms as prescribed by hotel management and policies.

22. Identify market needs for both, hotel guests and the local market.

23. Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting department.

24. Ensure that all Outlet Management Teams and banquet Sales are fully aware of market needs and trends and that there product meet these requirements.

25. Plan and implement, with each Outlet Management Team and effective yearly Marketing Plan ensure maximum revenue and profits.

26. Respond any change in the F & B department function as dictated by the industry, company and hotel.

27. Maintain good relationship with colleagues and all other departments.

28. Have a complete understanding of the hotel’s host handbook and adhere to the regulations contain within.

29. Train and develop Outlet Heads so that they are able to operate independently within their outlet.

30. Ensure that each head of department plans and implement effective training programs for their respective hosts in conjunction with the Training Manager and Departmental trainers. To meet with departmental trainers on a Monthly basis.

31. Ensure that each head of department maximize productivity and morale within their respective departments and that they consistently maintain discipline following hotels guidelines and local legislation.

32. Conduct yearly performance appraisal.

33. Ensure that all hosts provide courteous and professional service.

34. Carry out any other reasonable duties and responsibilities as assigned.

35. Ensure a consistently high standard of personal hygiene and grooming as described by the hotel.

36. Be familiar with fire-procedures and safety matters and act accordingly in case of occurrence.

Note

Regular attendance in conformance with the standards, which may be established from time to time, is essential to successful performance of this position. Hosts with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, hosts may be required to work varying schedules to reflect the business needs of the hotel.

Upon employment, all hosts are required to fully comply with rules and regulation for the safe and efficient operation of the hotel facilities. Hosts who violate Hotel rules and regulations will be subjected to disciplinary action including termination of employment.

Qualification Standards

Education

Diploma plus technical certificate or above in related field.

Experience

·            5 years related experience, including management experience, or an equivalent combination of education and experience

Essential Job Skills

·         Flexibility, imaginative, business minded, hard working and Energetic.

·         Must be team orientated

·         Must be able to demonstrate recent successes in a comparable position

Desirable Job Skills

Gain commitment to action from a range of people Entrepreneurial attitude and approach

Physical Requirements

·            Demonstrated ability to interact with customers, hosts and third parties that reflects highly on the hotel, the brand and the Company.

·            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

·            Problem solving, reasoning, motivating, organizational and training abilities.

·            Good Communication and writing skills

L' Fisher Hotel

Job Description

Qualifications: 

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

Job Description: 

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

Marriott International

Job Description

Marriott International

Job Description

Private Advertiser

Job Description

About the role

As the Restaurant Manager at Long Men Hotpot, you will be responsible for overseeing the day-to-day operations of our popular restaurant located in Cebu City, Cebu. This is a full-time position that offers competitive compensation and the opportunity to be a part of a dynamic and growing hospitality business.

What you'll be doing

• Manage all aspects of the restaurant's operations, including staff scheduling, inventory control, and financial reporting

• Ensure exceptional customer service standards are met by leading, training, and motivating a team of servers, hosts, and kitchen staff

• Develop and implement strategies to increase sales, manage costs, and improve operational efficiency

• Collaborate with the marketing team to develop and execute promotional campaigns to drive customer traffic

• Monitor and maintain compliance with all relevant health, safety, and licensing regulations

• Actively participate in the development and implementation of new menu items and dining experiences

• Serve as the primary point of contact for customers, addressing any concerns or complaints in a timely and professional manner

What we're looking for

• Minimum of 3-5 years of experience in a restaurant management or similar leadership role

• Proven track record of driving revenue growth and improving operational efficiency

• Excellent interpersonal and communication skills, with the ability to effectively manage and motivate a diverse team

• Strong problem-solving and decision-making skills, with the ability to thrive in a fast-paced environment

• Proficient in financial management, inventory control, and data analysis

• Passion for the hospitality industry and a commitment to providing exceptional customer experiences

What we offer

At Long Men Hotpot, we are committed to fostering a collaborative and supportive work environment that empowers our employees to thrive. In addition to competitive compensation, we offer a range of benefits, including:

• Generous paid time off and holiday schedule

• Opportunities for professional development and career advancement

• Discounts on dining and merchandise at our restaurants

About us

Long Men Hotpot is a leading hospitality group in the Philippines, known for our authentic and delicious Chong Qing-style hotpot dining experiences. With a growing portfolio of restaurants across the country, we are committed to providing our customers with exceptional service and a unique culinary journey. Our team is passionate about fostering a diverse and inclusive work environment, and we are continuously seeking talented individuals to join our family.

Apply now to become the next Restaurant Manager at Long Men Hotpot!

Jusdelish Group Pte Ltd

Job Description

Job Scope:

As a Senior Restaurant Manager, you will be responsible for the overall operations and performance of a single restaurant outlet. You are expected to lead by example, ensuring excellence in service, food quality, team performance, and guest satisfaction.

Key Responsibilities:

• Full Outlet Management: Oversee daily operations of the restaurant, ensuring smooth and efficient service in all areas.

• Staff Management: Lead, train, schedule, and motivate all team members to maintain a high-performance work environment. Handle recruitment, onboarding, and performance reviews.

• Business Strategy & Growth: Develop and implement strategies to drive revenue, improve customer experience, increase repeat business, and achieve outlet KPIs.

• Customer Service Excellence: Ensure high levels of customer satisfaction through prompt and professional service, quick issue resolution, and consistent quality standards.

• Cost & Inventory Control: Monitor and manage food and labor costs, stock levels, ordering, and wastage to maintain profitability.

• Compliance & Standards: Enforce all health, safety, hygiene, and food handling standards in accordance with regulatory and company policies.

• Reporting & Communication: Report directly to upper management/owners. Provide regular updates on outlet performance, challenges, and initiatives.

• Training & Development: Conduct ongoing training and coaching for staff to build a capable and service-driven team.

• Problem-Solving & Decision-Making: Handle operational challenges swiftly, maintaining service continuity while addressing any internal or external issues effectively.

Requirements:

• Proven experience in managing a full-service restaurant or similar F&B outlet

• Strong leadership, communication, and people management skills

• Ability to work under pressure and handle demanding situations professionally

• Business-minded with a proactive approach to sales and operations

• Willing to work on weekends and public holidays as part of a 6-day workweek

AI ZI CRISPY PASTRY (AI ZI XIAN BING)

Job Description

AI ZI CRISPY PASTRY (AI ZI XIAN BING) is hiring a Full time Assistant Outlet Manager role in Outram, Singapore. Apply now to be part of our team.

• Flexible hours available
• 1 year of relevant work experience required for this role
• Expected salary: $3,500 - $3,800 per month

BAKERY Outlet Manager  / Bakery Executive - AI ZI CRISPY PASTRY (Singapore)

Join Our Team & Help Create a Deliciously Crispy Pastry Legacy!

AI ZI CRISPY PASTRY, a thriving bakery renowned for its uniquely crispy pastries, is seeking an experienced Outlet Manager to join our team in Chinatown, Singapore. If you are a passionate, proactive, detail-oriented leader with a love for the baking industry, we invite you to apply!

Responsibilities:

• Oversee daily outlet operations, including sales, inventory, and cost control.

• Lead and manage the outlet team, ensuring efficient collaboration and high-quality service.

• Enhance customer satisfaction and build strong customer relationships.

• Supervise and maintain outlet cleanliness, hygiene, and overall image.

• Develop and implement outlet sales targets and marketing strategies.

• Manage daily operations including staff scheduling, inventory management, and cost control.

• Ensure compliance with company standards and regulations.

Requirements:

• Minimum 2 years of experience managing a bakery outlet, with a thorough understanding of outlet operations.

• Excellent leadership and team management skills, able to effectively motivate and guide team members.

• Strong communication and customer service skills, capable of handling customer complaints and building positive relationships.

• Meticulous attention to detail, ensuring outlet cleanliness, hygiene, and overall presentation.

• Proven sales and marketing abilities, capable of developing and implementing sales targets and marketing strategies.

• Proficiency in using POS systems and other relevant software.

• Strong time management and problem-solving skills.

Compensation and Benefits:

• Basic Salary Range: SGD 3500-3800/month (depending on experience)

• Monthly Performance Bonus: Additional incentives based on outlet performance.

• Work Schedule: 6 days a week, specific hours to be discussed.

• Monthly Rest Days: 4 days

• Annual Leave, Sick Leave, and Bonus after probationary period.

ALIMAMA ENTERPRISE PTE. LTD.

Job Description

Singapore typically involve greeting customers, taking orders, serving food and beverages, and ensuring customer satisfaction. These roles often require a friendly and outgoing personality, good communication skills, and the ability to work in a fast-paced environment. Responsibilities may also include cleaning tables, restocking supplies, and handling cash transactions.

Key Responsibilities:

• Customer Service:Greeting customers, taking orders accurately, and serving food and drinks promptly and courteously.
• Order Taking and Input:Entering orders into the POS system and communicating any special requests to the kitchen.
• Table Management:Setting tables, clearing dishes, and ensuring the dining area is clean and organized.
• Customer Satisfaction:Checking on customers to ensure they are enjoying their meals and addressing any concerns.
• Other Duties:Assisting with general F&B tasks, such as restocking supplies, handling cash transactions, and providing recommendations.

Skills and Qualifications:

• Communication Skills: Excellent verbal communication and interpersonal skills to interact with customers and staff.
• Customer Service Orientation: A friendly and outgoing personality, with a focus on providing positive customer experiences.
• Pace and Adaptability: Ability to work efficiently and effectively in a fast-paced environment, and adapt to changing situations.
• Basic Math Skills: Ability to handle simple calculations for payments and change.
• Food Handling: Knowledge of food hygiene practices and safe food handling procedures.

AlwaysHired Pte. Ltd.

Job Description

About the company

A fast-growing international dessert brand recently launched in Singapore, offering handcrafted sweet treats made with premium ingredients and unique flavor pairings. Known for its playful take on traditional favorites and attention to quality, the brand has earned recognition in overseas food guides and is now building a strong local following through its first outlet in a central mall.

Benefits

• Located right above Novena MRT Station ✨

• 5 Days work, 44 hours per week ✨

Job Details

📌Novena
💲$3000 - $3500
🕑 11AM - 8PM (5 Days, 44 hours per week, rotating off days)

Responsibilities

• Roster scheduling for outlet employees full timers, part timers.

• Generate outlet sales revenue reports.

• Stock Taking and Ordering.

• Cashiering.

• Basic food preparation knowledge.

Requirements

• Singaporean Only

• 1 to 3 years of Food and beverage (F&B) experience in a leadership role.

• Knowledge of using POS systems is a plus.

• Basic computer knowledge

Please submit your updated resume in MS Word format by clicking the APPLY FOR THIS JOB button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Medad Wong Shen Ern
Registration Number: R25127150
AlwaysHired Pte Ltd
EA Licence No: 24C2293

Four Seasons Hotel Singapore

Job Description

About Four Seasons:

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

About the location:

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

About the role

Assistant Restaurant Manager (Jiang-Nan Chun) 

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

What you will do

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

What you bring

• Minimum of 2 years of service experience in a luxury hotel or Michelin restaurant, including 1 year in a supervisory role.

• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.

• Excels in problem-solving and innovative thinking, fostering a team-oriented management style with an emphasis on open communication.

• Skilled in building and maintaining relationships across departments and with guests.

• Possesses administration knowledge in F&B operations and quality management, proficient in Microsoft Office programs.

What we offer: 

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

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

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

NAVA 1872 Pte Ltd (Known as The 1872 Clipper Tea Co.)

Job Description

What We Offer:

• Attractive monthly commissions

• Attendance Allowance

• Medical and Dental coverage

• Annual Performance Bonus

• Staff discounts (applicable for all the brands under BP de Silva Group)*

• Free drinks

• Fun, dynamic work environment

* T&C applies

Job Responsibilities:

• Oversee daily retail operations and implement marketing strategies to grow The 1872 Clipper Tea brand.

• Drive sales performance and ensure excellent customer service across all store channels.

• Manage store profitability (P&L), optimize inventory levels, and ensure the right product mix for different customer profiles.

• Provide sales insights and feedback to the Product Development Team to enhance product offerings.

• Lead and train the retail team to maintain high service standards and brand knowledge.

• Ensure proper stock management, visual merchandising, and overall store presentation.

• Prepare reports, monitor sales targets, and execute promotions effectively.

Job Requirements:

• Diploma/Degree in related field.

• At least 5 years of retail experience.

• Strong communication skills in English (written & spoken).

• Hands-on, results-driven, and analytical mindset.

• Excellent organizational and interpersonal skills.

• Ability to lead a team and work collaboratively.

Amorita Resort

Job Description

l Assigning Location: Puerto Princesa, Palawan

Job Scope:

l Responsible for the efficient and exceptional service of food and beverages, managing staff and maintaining high standards of quality. Also collaborate with vendors, handle inventory and strive to enhance overall guest satisfaction.

Qualification:

l Bachelor’s Degree in Hospitality, Food Management or any related field (preferred)

l Previous experience in foor and beverage industry, with at least 2 years in supervisory role

l Proficiency in Restaurant Management software and Point of Sale system

l Computer Literate

l Excellent in communication, team management and leadership skills.

Tin Lok Xian Pte Ltd

Job Description

1.5days work $3200 6Days Work $3700

2.Plus Monthly incentive $500-$1100

3.Promotion opportunities

4.Off on weekend

Ensuring incoming staff complies with company policy

Training staff to follow restaurant procedures

Maintaining safety and food quality standards

Good Customer Service and handling complaints

Organizing schedules

Recording payroll data

Ordering food, linens, gloves and other supplies while staying within budget limitations

Supervising daily shift operations

Ensuring all end of day cash outs are correctly completed

Coordinating daily front- and back-of-house restaurant operations

Controlling operational costs and identifying ways to cut waste

Appraising staff performance

Interacting with guests to get feedback on product quality and service levels

Best Reliable Resources

Job Description

About the role

Join the thriving team at Best Reliable Resources' as a full-time Bar Manager in our Taguig City, Metro Manila location. In this vital role, you will be responsible for overseeing the daily operations of our busy bar, ensuring excellent customer service and maximising profitability. As a key member of our hospitality team, you will play a strategic part in achieving our company's objectives.

What you'll be doing

• Manage and lead a team of bar staff, including scheduling, training, and performance management

• Develop and implement effective bar procedures and policies to optimise efficiency and productivity

• Oversee inventory management and ordering of all bar supplies and equipment

• Create and monitor bar budgets, analyse sales data, and make data-driven decisions to boost revenue

• Foster a positive, customer-centric culture and ensure exceptional service standards are maintained

• Stay up-to-date with industry trends and introduce new cocktails, products, and promotions to attract customers

• Ensure compliance with all relevant health, safety, and licensing regulations

What we're looking for

• Minimum 2 years of experience in a similar bar management role, preferably in the hospitality industry

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

• Excellent customer service orientation and problem-solving abilities

• Proficient in inventory management, budgeting, and financial analysis

• Knowledge of relevant health, safety, and licensing regulations in the hospitality industry

• Passion for the industry and a keen understanding of current trends and best practices

• Excellent communication and interpersonal skills

What we offer

• Competitive salary and performance-based bonuses

• Comprehensive benefits package, including health insurance and retirement planning

• Opportunities for professional development and career advancement

• Vibrant company culture with regular team-building activities and social events

• Discounts on food and beverages at our establishments

About us

Best Reliable Resources' is a leading hospitality company with a growing portfolio of successful bars and restaurants across the Philippines. Our mission is to provide exceptional dining and entertainment experiences that bring people together. With a strong focus on quality, innovation, and customer satisfaction, we are committed to being the employer of choice in the industry.

Apply now to join our dynamic team and be a part of our exciting growth journey!

Central Retail Corporation Public Company Limited

Job Description

Assist Bar Manager in overall bar operation, planning, organizing and executing tasks in accordance with company policies and standards. To supervise bar staff and ensure that quality product and high standards service is provided.

Qualification
-Bachelor’s degree in related field
-Minimum of 3 years’ experience in related field and 3 years of team management
-Have great understanding about food and beverage service, and restaurant management
-Have good personality
-Have service mind and good manners
-Have good communication skills
-Have leadership, motivational, and people skills

EBI 10 GROUP OF COMPANIES

Job Description

As the Restaurant Manager, your primary responsibilities will include:

Overseeing day-to-day operations of the restaurant, ensuring smooth and efficient functioning.

Managing and supervising restaurant staff, including hiring, training, and performance evaluations.

Maintaining high standards of customer service and satisfaction.

Implementing and maintaining operational procedures to maximize efficiency.

Monitoring and managing inventory levels, ordering supplies, and controlling costs.

Creating and executing marketing initiatives to promote the restaurant.

Ensuring compliance with health and safety regulations.

Handling customer inquiries, concerns, and complaints in a professional and timely manner.

Monitoring sales target

Achieving cost efficiency in the branch