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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.

JW Marriott Hotel Singapore South Beach

Job Description

Private Advertiser

Job Description

Position: Assistant Restaurant Manager/Restaurant Manager

Working Hours: 6 days work week, 44 hours per week (overtime pay for hours beyond 44 hours)

Salary: $3.1k to $4k basic (commensurate with experience and previous salary)

Benefits:

• Maternity leave
• Meal allowance
• Comprehensive benefits package including 10-14 days annual leave
• 13th month salary (AWS)
• Yearly bonus

Job Description:

• Daily Operations: Assist in daily operation tasks such as taking orders, cashiering, consolidating daily sales, attending to reservation calls, and serving food & beverages to consistently high standards.
• Restaurant Management: Ensure the restaurant meets or exceeds standards in food quality, safety, and cleanliness. Manage staff performance, conduct training, and enforce discipline to maintain high morale.
• Administrative Duties: Assist with outlet administrative duties, submitting all necessary records and paperwork to the corporate office on time. Conduct monthly stock checks of inventories.
• Customer Service: Provide excellent customer service by addressing any concerns and ensuring a high level of satisfaction.
• Food Preparation: Handle food preparation processes, maintaining quality and hygiene standards.

Requirements:

• Experience: Minimum 1-3 years of relevant experience in the food and beverage industry, with preference for experience in a Japanese restaurant.
• Skills: Strong leadership qualities, excellent communication and interpersonal skills, and a solid understanding of restaurant operations.
• Attributes: Ability to multi-task, work under pressure, and demonstrate a can-do attitude. Must be willing to work shifts, weekends, and public holidays.
• Language: Proficiency in English and Chinese is preferred. Knowledge of Japanese is advantageous.

You may click “Apply” to submit your application.

Regret to inform you that only shortlisted candidates will be contacted by our consultants

825 PIZZERIA

Job Description

Position Overview:

The Restaurant Manager will oversee and strategically manage all aspects of restaurant operations, ensuring optimal performance, profitability, and exceptional customer experiences. This includes managing staff, coordinating with delivery riders, optimizing operational strategies, and maintaining high standards of service. The ideal candidate will combine hands-on management expertise with strategic thinking to ensure smooth operations and sustainable growth.

Key Responsibilities

Strategic Operations Management:

• Develop and implement strategic operational plans to optimize efficiency, reduce costs, and enhance customer satisfaction.
Operational Excellence:

• Manage daily restaurant operations, including food preparation, service protocols, and quality control.

Team Leadership and Development:

• Recruit, train, mentor, and evaluate staff to build a cohesive, motivated, and high-performing team.
Customer Service Excellence:

• Communicate effectively with a diverse customer base, staff, and suppliers.
Delivery Operations Management:

• Collaborate with delivery riders to ensure timely and accurate order fulfillment.
Marketing and Sales:

• Explore ideas for marketing campaigns, seasonal promotions, and special events, to be brainstormed with the Marketing Team.

Qualifications:

-Degree in Hospitality or Business Administration (Optional but Preferred)

-Food Safety and Hygiene Training

-Restaurant Operations Expertise (2-5+ years)

-With Hands-on experience managing daily restaurant functions, such as food preparation, serving protocols, staff management, and customer engagement.

-Proficiency with Restaurant Technology

-Familiarity with point-of-sale (POS) systems.

-Knowledge of scheduling software and inventory tools.

-Experience in Financial Oversight

-Budget preparation, profit and loss analysis, and cost control.

-Leadership and Management Skills

-Exceptional Communication Skills

-Marketing and Sales Knowledge

Chooks to Go Inc.

Job Description

Qualifications:

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

Duties and Responsibilities:

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

NUVE HOLDING PTE. LTD.

Job Description

Job Summary

Responsible in satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Assisting the Hotel Manager in smooth running of the hotel operations.

 Duties and Responsibilities

• Performing check-ins and check-outs.
• Ensuring all reservations are entered in timely and accurate manner.
• Ensuring all details of guests’ information, reservation amendment and guests’ request are entered into Front Desk System accurately.
• Ensuring the hotel various working procedures.
• Handling guests enquires and complaints.
• Attending to customer's need and ensuring customer satisfaction by having good online reviews.
• Following up on email enquiries.
• Working closely with Housekeeping and Maintenance Department.
• Carrying out other duties and responsibilities assigned.
• Cross-selling guests other hotel amenities and upselling room upgrades.
• Ensuring hotel marketing and promotions to have repeated guests.
• Ensuring accuracy of closing shift reports.
• Administrative & Operations task
• Having good attendance and punctuality at work.    

• Candidate must possess at least Higher secondary/College in Hospitality/Tourism/Hotel Management or equivalent.
• Preferably 3 Years or more experiences in the hospitality industry
• Preferably Entry Level specialized in Hotel Management/Tourism Services or equivalent.

 Employment Benefits

•  Annual leave
• Birthday leave
• AWS, Annual Performance Bonus & Increment
• Shift and Weekend allowances
• Revenue and upsell/cross sell incentive.
• Medical and Dental benefits
• Staff Insurance Coverage
•  Annual Team Bonding Activities

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
• More than 4 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 22 January 2025
• Expected salary: $3,500 - $4,500 per month

Shangri-La Singapore

Job Description

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a F&B Assistant Manager (Lobby Lounge) to join our team!

As a F&B Assistant Manager (Lobby Lounge), we rely on you to:

• Be responsible for the everyday operation, management, marketing and overall performance of Lobby Lounge
• Over-see the day-to-day running of the outlet in connection with staffing, service, cost control, achieving maximum revenue and guest satisfaction
• Delegation of duties and responsibilities to his / her team members
• Ensure all rules and regulations are adhered to responsibly for uniformity and are in line with the companies’ policies.

Requirements

• Minimum 3 years’ experience in a similar capacity in an international class hotel

FU LIN GROUP PTE. LTD.

Job Description

Paropana Inc

Job Description

QUALIFICATIONS:

Bachelor’s degree

Minimum 3 years experience in a restaurant management role or relevant leadership position in the hospitality industry

Planning and organization skills

Operational and Financial management skills

Ability to achieve sales and profitability targets

Ability to lead, motivate, and develop a team

Exceptional customer service track record 

Familiarity with food safety regulations and best practices in the restaurant industry

Problem-solving and decision-making abilities

Communication and interpersonal skills

Proficiency in using relevant restaurant management software and tools

RESPONSIBILITIES:

Overseeing the operations of the restaurant

Giving exceptional customer service 

Driving the financial success of the restaurant  

Leading and managing a team of managers and crew

Accountable for the overall performance of the restaurant

Staffing, Inventory, Food preparation and Customer service

Ensure adherence to brand standards, food safety regulations, and company policies

Implement strategies to improve operational efficiency and customer satisfaction

Analyze sales data, financial performance, and operational metrics to identify areas for improvement

Resolve any customer complaints or issues in a timely and professional manner

Conducts quality and equipment checks

Ensures availability of raw materials and packaging

Minimizes pending products

Implements marketing initiatives

Efficient shift management

TangBaoBao (MY) Sdn Bhd

Job Description

Requirements

Minimum of 4 years of experience in restaurant management or a related role.

Proven ability to lead and motivate a team to achieve success.

Strong understanding of restaurant operations, customer service, and inventorymanagement.

Excellent communication and problem-solving skills.

Passion for delivering high-quality food and service.

Job Description & Responsibilities

Oversee daily restaurant operations, ensuring a seamless dining experience.

Lead, train, and motivate a team of staff to meet performance goals.

Maintain high standards of food quality, cleanliness, and customer service.

Manage budgets, control costs, and optimize profit margins.

Develop and implement strategies to enhance customer satisfaction.

Manage and oversee the food service operations of cafeteria.

Lead & supervise a team of F&B staffs.

Administer staff record, submit report to immediate supervisor.

Manage, build and maintain cordial relationship with customers and clients.

Accountable for food cost management, menu planning as well as the development and creation of new products needs.

Responsible for the running and the supervision of food preparation to ensure that food quality standards are met and delivered to clients.

Ensure that operations team adhere to sanitation, food safety and hygiene standards as set in our HSE requirement.

Implement Kitchen Planner & Inventory system for own outlet and perform central ordering.

Private Advertiser

Job Description

Are you passionate about the food and hospitality industry? Do you have the leadership skills to manage a dynamic team while delivering exceptional dining experiences? Join us as a Restaurant Manager in Makati City!

Key Responsibilities

• Oversee daily restaurant operations, ensuring efficiency and high-quality service.
• Manage and train staff, fostering a positive and productive work environment.
• Develop and implement marketing strategies to drive foot traffic and increase sales.
• Maintain inventory and oversee supply orders to prevent shortages.
• Ensure compliance with health and safety standards.
• Handle customer inquiries and complaints, ensuring guest satisfaction.
• Monitor financial performance, including budgets, expenses, and profit margins.

Qualifications

• Proven experience as a restaurant manager or similar leadership role.
• Strong understanding of restaurant operations, including front-of-house and back-of-house management.
• Excellent communication and problem-solving skills.
• Ability to motivate and lead a team effectively.
• Strong organizational and multitasking abilities.
• Knowledge of food safety regulations and best practices.
• Bachelor's degree in hospitality management or a related field is a plus.

The Capitol Kempinski Hotel Singapore

Job Description

Mezzo Hotel

Job Description

to oversee day-day operation of all Food and Beverage Outlets to ensure the operations,manning and trained the staff.And to met the KRA insuring the profit and loss well observed and monitored as well as the customer service.

Cebu Landmasters, Inc.

Job Description

Restaurant Manager 

Responsible for the restaurant's business performance, quality standards, and health and safety, as well as staff and customer satisfaction.

• Take full responsibility for the business performance of the restaurant
• Analyze and plan restaurant sales levels and profitability
• Organize marketing activities, such as promotional events and discount schemes
• Create and execute plans for department sales, profit and staff development
• Set budgets or agree them with senior management
• Plan and coordinate menus, working closely with the head chef
• Coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team

Qualifications

• A degree business, management hospitality management or hotels, or equivalent
• With at least 8 yrs and up exposure in similar environment
• Ability to lead and motivate a team of staff
• Strong written and oral communication skills for managing business administration and personnel matters
• Flexible and hands-on approach to work.

Fairmont Singapore & Swissôtel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Banquet Operations Manager

Summary of Responsibilities:

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

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

Qualifications:

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

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

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

Fairmont Singapore & Swissôtel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Manager, Banquet

Summary of Responsibilities:

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

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

Qualifications:

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

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

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

THC Robertson

Job Description

RE&S Enterprises

Job Description

KAYA RESTAURANT

Job Description

About the role

As the Restaurant Manager at KAYA RESTAURANT', you will be responsible for overseeing the day-to-day operations of this renowned dining establishment in the heart of Cebu City, Cebu. This full-time role is integral to the success of the business, ensuring high-quality customer service, effective staff management, and the smooth running of all restaurant activities.

What you'll be doing

• Supervising and coordinating the work of the front-of-house and back-of-house teams to deliver exceptional dining experiences for customers
• Developing and implementing policies, procedures, and strategies to improve operational efficiency and profitability
• Managing staff schedules, training, and performance to ensure a motivated and skilled workforce
• Overseeing inventory control, budgeting, and cost management to maximise financial performance
• Fostering a positive work culture and resolving any staff or customer issues that may arise
• Liaising with the kitchen team to ensure menu items are prepared to the highest standards
• Promoting the restaurant's brand and reputation through excellent customer service and community engagement

What we're looking for

• Minimum 3 years of experience in a restaurant management role, preferably within the Hospitality & Tourism industry
• Strong leadership, problem-solving, and decision-making skills
• Excellent interpersonal and communication abilities to effectively manage staff and interact with customers
• Proficient in inventory management, cost control, and financial reporting
• Thorough understanding of food safety regulations and quality standards
• Passion for the hospitality industry and a commitment to providing an exceptional dining experience

What we offer

At KAYA RESTAURANT', we are dedicated to creating a positive and supportive work environment for our employees. We offer competitive salaries, opportunities for career advancement, and a range of benefits, including health insurance and performance-based bonuses. Our investment in the professional development of our staff is a key priority, and we encourage continuous learning and skill-building.

About us

KAYA RESTAURANT' is a renowned dining destination in Cebu City, known for its authentic Filipino cuisine and warm, welcoming atmosphere. As a leader in the local hospitality industry, we pride ourselves on our commitment to excellence, innovation, and community engagement. Join our growing team and be a part of our success story.

Apply now to become the next Restaurant Manager at KAYA RESTAURANT'.

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!

Marriott Executive Apartments Bangkok Sukhumvit 50

Job Description

THE CURRY MAGIC PTE. LTD.

Job Description

GENESIS MANPOWER PTE. LTD.

Job Description

SSG Hotels Pte Ltd

Job Description

Messe Berlin Singapore Pte Ltd

Job Description

Shishi izakaya lounge & Nightclub Bali

Job Description

Job Summary: The Head Hostess is responsible for managing the guest experience from the moment they arrive until they are seated at their table. They supervise the hostess team, coordinate reservations, and ensure that all guests receive excellent service. The Head Hostess also ensures the front-of-house area operates smoothly, assisting with customer service and solving any issues or concerns.

Key Responsibilities:

Guest Reception:

• Greet guests upon arrival with a friendly, professional demeanor.
• Direct guests to their tables and provide menus.
• Monitor waitlists and assign tables based on availability and guest preferences.
• Communicate with kitchen and waitstaff about seating arrangements.

Supervising Hostess Team:

• Oversee and train the hostess staff on guest interaction, procedures, and company standards.
• Assign tasks to hostesses and monitor their performance.
• Maintain smooth coordination between the front-of-house and back-of-house operations.
• Handle any guest complaints or special requests, ensuring that issues are resolved efficiently.

Reservations and Guest Management:

• Manage reservations, ensuring the system is up-to-date and accurate.
• Confirm reservations and special requests in advance.
• Handle walk-in guests and coordinate wait times.

Maintaining Cleanliness and Organization:

• Ensure the host area is neat, clean, and well-organized at all times.
• Check that menus, waiting areas, and tables are properly set up.

Customer Service:

• Provide excellent customer service and uphold the restaurant's standards.
• Assist in answering questions about the menu and services.
• Collaborate with other departments to ensure a seamless guest experience.

Administrative Tasks:

• Keep track of guest preferences, allergies, and special occasions.
• Maintain and update the reservation system, seating charts, and guest databases.
• Communicate wait times and manage the flow of guests.

Skills and Qualifications:

• Proven experience as a Hostess or in a customer service role in a hospitality setting.
• Excellent communication and interpersonal skills.
• Strong organizational and multitasking abilities.
• Ability to manage a team and work in a fast-paced environment.
• Knowledge of reservation systems and hospitality best practices.
• A friendly, welcoming attitude with a strong commitment to guest satisfaction.

Westin Hotels & Resorts

Job Description

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

Chikuyotei Singapore

Job Description

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

Supervision & Team Management

• Assist the management staff in planning, coordinating and managing staff and services to ensure the Bar operations run efficiently and effectively and that customer service standards are always maintained.
• Provide strong presence and leadership amongst the team in absence of management Staff.
• Oversee the bar staff, including bartenders, servers, and hostess ensuring they perform efficiently and provide exceptional service.
• Assist with recruitment, training, scheduling, and development of team members.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.

Service Excellence

• Ensure high levels of customer satisfaction by providing a welcoming atmosphere and addressing customer complaints or feedback promptly.
• Lead by example in delivering excellent customer service.
• Review operating results with the team and identify opportunities to improve performance.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that enough menus are available and in good condition for service.

Inventory & Stock Control

• Monitor stock levels, conduct regular inventory checks, and coordinate orders with suppliers to ensure the bar is well-stocked with beverages, garnishes, glassware, and other essentials.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.

Menu Development

• Collaborate with management and bartenders to develop new cocktails, seasonal drinks, and special promotions that appeal to the clientele.

Work environment & Staff Development

• To create 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.

Regulatory Compliance and Sanitation Standards

• Ensure the bar complies with health and safety regulations, alcohol licensing laws, and company standards.
• Maintain cleanliness and organization throughout the bar area.

Financial Management

• Assist in managing cash registers, handling cash, and ensuring proper financial records are maintained.
• Monitor sales targets and work towards achieving them.

Problem Solving

• Handle any issues that arise during service, such as customer complaints, staff conflicts, or equipment malfunctions, in a calm and efficient manner.

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

• A minimum of 2 years’ experience at a supervisory level within a bar or hospitality setting.

Other Prerequisite

• Strong knowledge of beverages, mixology, and bar operations.
• Excellent communication and leadership skills.
• Strong organizational and multitasking abilities.
• Ability to work well under pressure in a fast-paced environment.
• Knowledge of health and safety regulations.
• Customer-focused with a positive attitude.
• Ability to work flexible hours, including nights, weekends, and public holidays.

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.

PHILIPPINE VISION GROUP INC

Job Description

Key Responsibilities

1. Leadership and Team Management

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

2. Financial Management

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

3. Operations Oversight

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

4. Customer Experience

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

5. Marketing and Growth

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

6. Reporting and Analysis

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

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.

Kareila Management Corporation (S&R Membership Shopping)

Job Description

a. Prepares production plan on a daily and monthly basis.

b. Prepares weekly order for frozen and dry items.

c. Ensures stocks in good condition and good quality.

d. Checks sell by or expiration dates and quality of products being displayed.

e. Monitors the actual inventory of all stocks and checks the shopping list and compare the ledger item from the actual count of stocks.

f. Monitors daily supply of items to be able to complete the display and maintain the target gross margin.

g. Ensures that proper usage of machine (Pizza Maker) by Food Service personnel is being observed at all times.

h. Submits monthly report (sales, gross margin, penetration), weekly and monthly throwaway and daily movement reports to the Other Business Unit.

i. Monitors proper usage and consumption of supplies and proper ordering of all supplies using the shopping list.

j. Ensures that proper cleaning procedures are done religiously in all areas.

k. Leads, motivates, teaches and challenges the subordinates to work to the best of their abilities.  Promotes and enhances the potential skills and abilities of subordinates and ensures that proper scheduling of work hours is prepared.

l. Assists the Supervisor with training, motivating and disciplining full-time and part-time hourly staff within their assigned unit(s)

m. While on duty and in the absence of Supervisor, over see and control all day to day operations of the assigned unit.

n. Willing to be assigned in the following locations:

• PUREGOLD SUBIC
• WALTERMART ANTIPOLO
• AYALA 30TH
• PUREGOLD 999
• TRINOMA
• FESTIVAL
• SM SOUTHMALL
• ROBINSONS GENTRI 
• WALTERMART DON BOSCO
• AYALA 6789
• ALPHALAND
• GLORIETTA
• WALTERMART ARAYAT
• PUREGOLD KANLAON
• WALTERMART STA. ROSA
   

AllValue Holdings Corp.

Job Description

RESTAURANT MANAGER FOR CHICKEN DELI BACOORSTRIP

Job Description:

• Responsible for the supervision of the performance of all rank and file positions directly reporting to them
• Responsible for associate development, merchandising, inventory control, safety and loss prevention in order to promote sales and meet profit goals
• Mediate as necessary when there are customer's complaints or concern that need immediate solutions.
• Ensures the highest level of customer service at all time
• Checks schedules of rank and file employees to maximize their utilization
• Coordinates regularly with the Store Manager and Operations Manager for any changes/improvements in the store.
• Conducts PEP talks and meeting to subordinates
• Coordinates with other departments of the company to provide necessary reports

Job Specifications:

• Operates with initiative, commitment, strong work ethic & sense of urgency
• Exceptional customer service skill
• Motivator
• Detail-oriented
• High level of inventory awareness and maintenance
• Results driven

Requirements:

• Candidate must possess at least a Bachelor's/College Degree in Food & Beverage Services Management or equivalent.
• At least 3 year(s) of managerial working experience is required for this position.
• Preferably Senior Supervisor, Assistant Manager or Managers specializing in Food/Beverage/Restaurant Service or equivalent

AllValue Holdings Corp.

Job Description

RESTAURANT MANAGER FOR CHICKEN DELI BATAAN

Job Description:

• Responsible for the supervision of the performance of all rank and file positions directly reporting to them
• Responsible for associate development, merchandising, inventory control, safety and loss prevention in order to promote sales and meet profit goals
• Mediate as necessary when there are customer's complaints or concern that need immediate solutions.
• Ensures the highest level of customer service at all time
• Checks schedules of rank and file employees to maximize their utilization
• Coordinates regularly with the Store Manager and Operations Manager for any changes/improvements in the store.
• Conducts PEP talks and meeting to subordinates
• Coordinates with other departments of the company to provide necessary reports

Job Specifications:

• Operates with initiative, commitment, strong work ethic & sense of urgency
• Exceptional customer service skill
• Motivator
• Detail-oriented
• High level of inventory awareness and maintenance
• Results driven

Requirements:

• Candidate must possess at least a Bachelor's/College Degree in Food & Beverage Services Management or equivalent.
• At least 3 year(s) of managerial working experience is required for this position.
• Preferably Senior Supervisor, Assistant Manager or Managers specializing in Food/Beverage/Restaurant Service or equivalent

Holiday Inn Singapore Little India

Job Description

JOB OVERVIEW

Manage food and beverage operations to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements.

At Holiday Inn® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are withpeople
• Get ready – by taking notice and using your knowledge so that you are prepared for anything
• Show you care – by being thoughtful in the way you welcome and connect with guests
• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
• In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.
• Ensure all credit and financial transactions are handled in a secure manner.

PEOPLE:

• Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.

GUEST EXPERIENCE:

• Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS:

• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.
• Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Ensure security incidents and accidents are logged, investigated and rectified to prevent future catastrophes
• Perform other duties as assigned. May also serve as manager on duty.

ACCOUNTABILITY

This is the top food and beverage job in a small to medium full-service hotel. Supervises a large number of team members in one or two food and beverage outlets, kitchen, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors.

QUALIFICATIONS AND REQUIREMENTS

Some college and/or advanced training in food and beverage management plus 2 years’ related experience, including supervisory experience, or an equivalent combination of education and experience. Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred. Must speak fluent English. Alcohol awareness certification and/or food service permitor valid health/food handler card, as required by local law.

Cue & Brew

Job Description

Job Summary: The Assistant Manager for Billiards and Café

is responsible for overseeing the daily operations of the billiards hall and

café. This role involves managing staff, ensuring excellent customer service,

handling administrative tasks, and maintaining a high-quality environment for

guests. The ideal candidate will have a blend of management experience, a

passion for the entertainment and hospitality industries, and a keen eye for

detail.

Key Responsibilities:

1. Operational Management:

• Oversee daily operations of the

billiards hall and café, ensuring smooth and efficient service.

Manage the scheduling of staff to

ensure adequate coverage during peak and off-peak hours.

Monitor and maintain the cleanliness

and organization of the facility.

2. Staff Management:

Recruit, train, and supervise staff,

including servers, bartenders, and maintenance personnel.

Conduct regular performance

evaluations and provide feedback and coaching.

Address and resolve any staff issues

or conflicts that arise.

3. Customer Service:

Ensure a high standard of customer

service is consistently provided.

Handle customer inquiries,

complaints, and special requests with professionalism.

Develop and implement strategies to

enhance the guest experience.

4. Financial Management:

Prepare and manage budgets, track

expenses, and handle cash and credit transactions.

Analyze financial reports and make

recommendations to improve profitability.

Monitor inventory levels and order

supplies as needed to ensure smooth operations.

5. Marketing and Promotion:

Develop and execute marketing

strategies to attract new customers and retain existing ones.

Plan and coordinate events,

promotions, and special activities.

Utilize social media and other

marketing tools to enhance the visibility and reputation of the establishment.

6. Compliance and Safety:

Ensure compliance with health,

safety, and liquor licensing regulations.

Implement and enforce safety

protocols and procedures.

Conduct regular inspections to

maintain equipment and facility standards.

7. Administrative Duties:

Prepare reports, maintain records,

and handle correspondence.

Manage reservations, bookings, and

event planning as needed.

Collaborate with vendors and

suppliers to maintain inventory and equipment.

Qualifications:

● Fluent in English

● Proven experience in a managerial

role within the hospitality or entertainment industry.

● Strong leadership, organizational,

and multitasking skills.

● Excellent communication and

interpersonal abilities.

● Proficiency in budgeting, financial

management, and basic accounting.

● Knowledge of health and safety

regulations and liquor licensing laws.

● Familiarity with billiards

operations and café management is a plus.

● Flexibility to work evenings,

weekends, and holidays as required.

• Mencari kandidat untuk bekerja pada:
  • Senin: Pagi, Siang, Sore
  • Selasa: Pagi, Siang, Sore
  • Rabu: Pagi, Siang, Sore
  • Kamis: Pagi, Siang, Sore
  • Jum'at: Pagi, Siang, Sore
  • Sabtu: Pagi, Siang, Sore
  • Minggu: Pagi, Siang, Sore
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini
• Pelamar harus memiliki KTP
• Tanggal mulai kerja: 14 January 2025
• Gaji yang diinginkan: Rp5,000,000 - Rp6,500,000 per bulan

AllValue Holdings Corp.

Job Description

RESTAURANT MANAGER FOR CHICKEN DELI ISLAND

Job Description:

• Responsible for the supervision of the performance of all rank and file positions directly reporting to them
• Responsible for associate development, merchandising, inventory control, safety and loss prevention in order to promote sales and meet profit goals
• Mediate as necessary when there are customer's complaints or concern that need immediate solutions.
• Ensures the highest level of customer service at all time
• Checks schedules of rank and file employees to maximize their utilization
• Coordinates regularly with the Store Manager and Operations Manager for any changes/improvements in the store.
• Conducts PEP talks and meeting to subordinates
• Coordinates with other departments of the company to provide necessary reports

Job Specifications:

• Operates with initiative, commitment, strong work ethic & sense of urgency
• Exceptional customer service skill
• Motivator
• Detail-oriented
• High level of inventory awareness and maintenance
• Results driven

Requirements:

• Candidate must possess at least a Bachelor's/College Degree in Food & Beverage Services Management or equivalent.
• At least 3 year(s) of managerial working experience is required for this position.
• Preferably Senior Supervisor, Assistant Manager or Managers specializing in Food/Beverage/Restaurant Service or equivalent

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

Filinvest Hospitality Corporation

Job Description

Concorde Hotel Singapore

Job Description

Concorde Hotel Singapore

Job Description

AllValue Holdings Corp.

Job Description

RESTAURANT MANAGER FOR CHICKEN DELI TANZA

Job Description:

• Responsible for the supervision of the performance of all rank and file positions directly reporting to them
• Responsible for associate development, merchandising, inventory control, safety and loss prevention in order to promote sales and meet profit goals
• Mediate as necessary when there are customer's complaints or concern that need immediate solutions.
• Ensures the highest level of customer service at all time
• Checks schedules of rank and file employees to maximize their utilization
• Coordinates regularly with the Store Manager and Operations Manager for any changes/improvements in the store.
• Conducts PEP talks and meeting to subordinates
• Coordinates with other departments of the company to provide necessary reports

Job Specifications:

• Operates with initiative, commitment, strong work ethic & sense of urgency
• Exceptional customer service skill
• Motivator
• Detail-oriented
• High level of inventory awareness and maintenance
• Results driven

Requirements:

• Candidate must possess at least a Bachelor's/College Degree in Food & Beverage Services Management or equivalent.
• At least 3 year(s) of managerial working experience is required for this position.
• Preferably Senior Supervisor, Assistant Manager or Managers specializing in Food/Beverage/Restaurant Service or equivalent

NUVE HOLDING PTE. LTD.

Job Description

Job Summary

Responsible in satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Assisting the Hotel Manager in smooth running of the hotel operations.

 Duties and Responsibilities

• Performing check-ins and check-outs.
• Ensuring all reservations are entered in timely and accurate manner.
• Ensuring all details of guests’ information, reservation amendment and guests’ request are entered into Front Desk System accurately.
• Ensuring the hotel various working procedures.
• Handling guests enquires and complaints.
• Attending to customer's need and ensuring customer satisfaction by having good online reviews.
• Following up on email enquiries.
• Working closely with Housekeeping and Maintenance Department.
• Carrying out other duties and responsibilities assigned.
• Cross-selling guests other hotel amenities and upselling room upgrades.
• Ensuring hotel marketing and promotions to have repeated guests.
• Ensuring accuracy of closing shift reports.
• Administrative & Operations task
• Having good attendance and punctuality at work.    

• Candidate must possess at least Higher secondary/College in Hospitality/Tourism/Hotel Management or equivalent.
• Preferably 3 Years or more experiences in the hospitality industry
• Preferably Entry Level specialized in Hotel Management/Tourism Services or equivalent.

 Employment Benefits

•  Annual leave
• Birthday leave
• AWS, Annual Performance Bonus & Increment
• Shift and Weekend allowances
• Revenue and upsell/cross sell incentive.
• Medical and Dental benefits
• Staff Insurance Coverage
•  Annual Team Bonding Activities

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
• More than 4 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 14 January 2025
• Expected salary: $3,500 - $4,500 per month

Mc Wilson Corporation

Job Description

Join our growing company now!
 

Mc Wilson Corporation, (a restaurant group for upscale casual dining restaurants with about 30 branches nationwide) is hiring for a Restaurant Manager for our Gringo brand

Our Brands: Tokyo Bubble Tea, Honeybon, Gringo, Gringonito, Kaokee and Tatatito

RESTAURANT MANAGER

QUALIFICATIONS​

• Bachelor's Degree in Hotel and Restaurant Management/Business Administration or other related courses
• Minimum of 3 year (s) of management experience in casual dining restaurants
• Must have excellent customer service and floor management skills
• Strong leadership and management skills

RESPONSIBILITIES

• Manages the daily operations of the store
• Leads store in achieving performance targets
• Implements programs to improve the overall efficiency of store operations
• Manages people and serves the training & coaching needs of subordinates
• Handles the store's profit and loss for cost management

JAB GLOBAL PTE. LTD.

Job Description

Kopitiam Investment Pte Ltd

Job Description

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Manage and ensure smooth operation of the food court (aircon/ Non-aircon).
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Provide development plans to team members in accordance with the company's KPI.
• Identify relevant courses for the team members.
• Monitor the outlet’s Profit and Loss and provide solutions to improve the bottom line.
• Propose activities according to market needs.
• Provide yearly sales budget proposals for the outlet.
• Maintain good working relationships with landlords, relevant authorities/ agencies, licensees and sub-contractors.
• Assist inspectors of relevant authorities/ agencies such as NEA, MUIS and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with licensees.
• Responsible for sourcing and recommending suitable food types to fill up vacant stalls.
• Conduct regular checks on food quality and provide feedback to licensees.
• Ensure selling prices of stalls according to licensee agreements.
• Assess and provide evaluation of subcontractors' performance.
• Supervise and provide guidance to licensees and cleaning contractors to provide high quality
  of service and achieve housekeeping excellence.
• To plan and carry out M&E works according to schedule.

Administration

• Planning work schedule of the team.
• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, licensees and contractors etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring licensees’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly Branch Manager reports to Area/ Assistant Area Manager.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against licensees and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

Qualifications & Requirements

• Preferably with Diploma in F&B, supply chain or related courses
• Preferably with at least 3 years’ supervisory role in F&B sector
• Possess good knowledge of WSHA, HACCP & MUIS regulations
• Hands-on with good problem-solving skills relating to food court operations and customer issues
• Ability to foster positive working relationships
   

Unlisted Collection

Job Description

Happyfoods Corporation

Job Description

Job Qualifications:

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.

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:

For ARM 1:

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.

For ARM 2:

The Assistant Restaurant Manager 2 (ARM2) 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 effective, efficient, safe, and sanitary Dining operations are achieved and maintained at all times

He/She orients, trains, and certifies dining 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.

ARTEMISPLUS EXPRESS INC.

Job Description

Tasks are:

• Prepares forecast and budget for outlet operations in coordination with the area manager 
• Creates strategies to maximize sales,  improve services/products
• Sets  a menu cycle and daily allocations 
• Coordinates with R & D for new products and promotions
• Prepares plantilla, work schedule of  officers and technical staff
• Reviews sales and P/L report,  identify areas for overspending and take corrective action
• Investigates critical incidents and staff misconduct and endorses to HRD for appropriate action.
• Attends to problems and concerns of customers and outlet staff.
• Analyzes production and  inventory report, takes appropriate action on reported variances, 
• Regularly meets with supervisors and technical staff to discuss/resolve operational problems;
• Coordinates with the engineering team for the procedure maintenance of equipment & facilities