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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.

Pentagon Group Pte. Ltd.

Job Description

Our company is currently looking for an Assistant Bar Manager to join our team of passionate and talented individuals in operating a Restaurant Bar at Seletar Aerospace Park.

The candidate will report to and work closely with the Restaurant Manager to develop and prepare innovative beverages. Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do join us, if you think you have what it takes!

Assistant Bar Manager

Requirements:

• Excellent knowledge of all beverage products.

• Exceptional customer service and excellent interpersonal skills.

• Passionate interest in all things beverage.

• Experienced in fast pace environment preferred

• At least 2 years experience in related field.

• Must be able to work 5.5 day shift work including weekends and public holidays.

Responsibilities:

• Assist in the preparation, creation and development of beverage menu.

• Create and prepare alcoholic and non-alcoholic beverages.

• Ensure a smooth and efficient bar with exceptional hospitality and service to our customers.

• Follow company policies, procedures and service standards.

• Ensure safety and sanitation of the bar

• Daily stock ordering and monitoring

• Keep track of social media performance

• Carry out ad hoc duties as per management’s instruction.

• Contribute ideas and assist our marketing department with A&P

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified. Thank you for applying.

Accor Asia Corporate Offices

Job Description

Compass Group Hong Kong Ltd

Job Description

Responsibilities

• Designs, manages and owns the overall experience, not just the offerings

• Sets an expectation of hospitality that is friendly and engaging

• Ensure employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner

• Meets all timelines for payroll, service, accounts receivables, human resources, corporate office and all other timelines given by our partner and management

• Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/ manager handbook sign off sheet, fact training completion, and safety training

• Promotes a culture a Food and Workplace Safety

• Communicates with our partner honestly, accurately and in a timely manner

• Works with General Manager to ensure all sector and Compass employee guidelines are implemented and adhered to

• Works with General Manager and Chef to work within 24 hours and follows up with a written or verbal response 

• Support all cafe new employee hire processes and assist onboarding training schedule for new employees

• Confirm monthly audits are completed once a month

Requirements

• Degree in Hospitality Management or other related discipline  

• Has a minimum of 3-5 years' food service multi-unit supervision experience 

• Computer literacy with advance abilities in spreadsheets and presentation software tools

• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities 

• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels

• Self-motivated, decisive, with the ability to adapt to changes and competing demands

We offer an attractive remuneration package and excellent career prospects to the right candidate.

Please apply with full details of academic qualifications, work experience, date available, present and expected salary by clicking "APPLY NOW" button

Please refer to our website www.compass-hk.com for more information about our company.

We are an equal opportunity employer and welcome applications from all qualified candidates.

Personal data collected would be used for recruitment purposes only.

Pastis Group Management Limited

Job Description

Responsibilities 

• In charge of the daily operations of the restaurant - make sure that the safety and quality of food is maintained and that guests are satisfied with their dining experience; also make sure the company's policies and procedures are communicated and administered by the responsible person.

• Ensure that all staff are informed of the restaurant’s policies, procedures and are knowledgeable about daily specials and menu items.

• Monitor and maintain control on food quality, hygiene, work safety issues, to always ensure the highest quality and consistency.

• Those who previously excelled in other restaurant jobs will know how to hire and train employees meet high standards of service and safety.

• Skills such as supervisory tact and communication help to create a strong management-employee bond and help with employee retention.

Requirements

• Minimum 4 years’ experience as Restaurant Manager, good at decision making.

• A passion for delivering an exceptional guest experience and a hunger to learn.

• Ability to multitask.

• Experience in high-end restaurant is highly preferred.

• Effective communication in English, able to communicate to guest and be a good collaborator.

• With valid HKID.

• With qualified Hygiene Manager/Supervisor certificate is preferred.

Benefits

• Discretionary monthly performance bonus

• Competitive salary

• Duty meal provided

• Tips

• Public Holiday x 17 days

• Annual Leave x 12 days +

• Paid Wedding Leave

• Paid Birthday Leave

• 5-day Paid Paternity Leave

• On the job training

• Staff discount 30% 

The information provided will be treated in strict confidence and be used only for recruitment purposes only.

Job Express Services Pte Ltd.

Job Description

Job Title: Restaurant Manager

Location: Clarke Quay

Working Hours: 5/6 Days (Alt Weeks) / 54 Hours Per Week

Salary: $3500-$3700

Responsibilities:

• Ensure smooth restaurant operations through setting and enforcing high standard of food and beverage quality, hygiene and safety and customer service. Create a fun and healthy working environment for staffs to work in.
• Work together with supervisors to inculcate a sales and service mindset culture through continuous motivation and development to achieve monthly sales target. 
• Analyse financial performance, formulate and implement strategies to maximize productivity and profitability through:
• Ensure accuracy and timely submission of paperwork to the Office. This includes payroll summary, invoices, breakages, cleaning schedule and others. 
• Conduct interview (up to Supervisor position) and recruit suitable candidates to work in the restaurant
• Conduct daily briefings and weekly/monthly meetings with restaurant staff to gather feedback and cascade company information and updates.
• Ensure Compliance by all Service and Kitchen staff
• Coach staff with performance to build strength of others and motivate team to their highest level of performance. Conduct training on product knowledge, sales techniques and customer handling. 
• Build bridges between team members to foster strong teamwork by leveraging on strengths of different employee
• Win all your staff by influencing their choices and inspiring them in achieving the goals of the company
• Identify and develop potential staff for promotion. Work with the HR department to train, develop and coach thte potential staff to equip them for higher positions. 
• Take appropriate steps to counsel, coach and discipline staff to enhance staff performance and productivity. 
• Work closely with the kitchen to uphold and improve the standard of food. 
• Conduct random checks on front house and kitchen to ensure safety and hygiene is observed.
• Perform any other duties assigned to you by the Management from time to time.

Interested applicants, who wish to apply for the advertised position.

Kindly click the "APPLY NOW" button to apply.

Yvonne Loke

Job Express Services Pte Ltd

EA Registration Number: R1107329

EA Licence No: 14C7179

Jiang Nan Hotpot

Job Description

About the role

We are seeking an experienced Restaurant Manager to join our team at Imperial Kitchen Group Corp. (Jiang Nan Hotpot). As the Restaurant Manager, you will be responsible for overseeing all daily operations and ensuring exceptional customer service in this full-time role.

What you'll be doing

• Manage and lead a team of wait staff, hosts, and kitchen staff to deliver a seamless dining experience for our customers

• Develop and implement strategies to improve operational efficiency and enhance customer satisfaction

• Monitor inventory, place orders, and manage the restaurant's budget

• Resolve customer complaints and ensure a high level of customer service

• Collaborate with the marketing team to develop and implement promotional initiatives

• Ensure compliance with health, safety, and hygiene regulations

• Provide training and development opportunities for the restaurant team

What we're looking for

• Minimum 3 years of experience as a Restaurant Manager or in a similar leadership role within the hospitality industry

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

• Strong customer service orientation and the ability to handle customer complaints effectively

• Excellent communication and interpersonal skills to lead and motivate a team

• Proficient in budget management and inventory control

• Knowledge of health, safety, and hygiene regulations in the food and beverage industry

• LOCATION: SM EAST ORTIGAS
  
  If you are excited to join a team that is dedicated to providing an exceptional dining experience, we encourage you to apply now.

PSGourmet Pte Ltd

Job Description

SUMMARY

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

RESPONSIBILITIES

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

REQUIREMENTS

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

Grand Copthorne Waterfront Hotel Singapore

Job Description

The Banquet Executive works closely with the Director of Banquet to perform office administrative functions and operation service task for the all Banquet Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc. and ensure they are in good condition for Banquet operations team and guests to use.

• Transmits any orders or decisions taken by the Banquet Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.

• Organizes and files all Banquet documents so that they are readily available on request for answering queries or preparing reports.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up

• Take care of Banquet services and provide relevant correspondence to guest queries

• Be familiar with Banquet Operation functionality and other related task

• Participate and assist Banquet Manager in all meetings relevant to the department

• To comply with all company and local laws for all Banquet services including restaurants and catering licensing maintenance, renewals.

• To monitor and take corrective action to reduce waste, misuse and breakage

• Work with procurement for Restaurants and Banquet Operations on all operations related item

• To provide administrative support to all Banquet outlets such as but not limited to preparation of banquet items and etc.

• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.

• Organizes and files all Banquet documents so that they are readily available on request for answering queries or preparing reports.

• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up

• Be familiar with Banquet Operation functionality and Special Task

• Performs related duties and special projects as assigned by Director of Banquet

• To comply with all company and local laws for all Banquet services including restaurants and catering licensing maintenance, renewals.

• To monitor and take corrective action to reduce waste, misuse, and breakage items

• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system

• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions

• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty

Ideal requirements

• 1-3 years of experience in Banquet Operations

• Working proficiency in Microsoft Office

• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

MERCURE SINGAPORE BUGIS

Job Description

Main Responsibilities

• Oversees the business performance of all the Food and Beverage (F&B) outlets and Banquet in line with Annual Business Plan and Budget.

• Has extensive F&B knowledge but strong in specialised authentic Cantonese Cuisine.

• Lead and engage with the Outlet Managers to drive and maximise revenues and profits with excellent customer service and engagement.

• To work closely with the Assistant Director of Marketing and Communications on the market needs and trends to drive business.

• Create and execute plans and promotions to enhance outlets sales and profitability.

• Be accountable and ensure that each F&B outlet and Banquet is managed successfully as an independent profit centre.

• To monitor all costs and recommend measures to control them.

• Keep abreast with new F&B products and concepts to maintain niche and competitiveness.

• Maintain, develop and improve image of all the F&B outlets in terms of customer service, quality of food and beverage and dining ambience.

• Aware of current and future impacts on the business and plans hotel business strategy.

• Seek constant innovative ways to improve business operations and revenue.

• Strives to ensure and establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquires of food, beverage and service.

• Manage staff overall development and well-being

• Ensure that the outlet team projects a warm, professional and welcome image and service levels.

• Ensure the Outlets adhere to the relevant SOPs, including Corporate Governance.

Job Requirements

·        Has at least 8 to 10 years relevant experience in Hotel Food and Beverage with a proven track record in similar capacity.

·        Specialised in authentic Cantonese Cuisine is essential.

·        Self-driven, excellent communication, organisational and leadership skills.

·        Strong business and financial acumen to drive revenue.

·        Good computer literacy skills

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

Plus Eighty One Bar and Restaurant Corporation

Job Description

About the role

We are seeking an experienced Bar Manager to join our team at Plus Eighty One Bar and Restaurant Corporation in Makati City, Metro Manila. This full-time role will be responsible for overseeing the day-to-day operations of our busy bar, ensuring exceptional customer service and the smooth running of the establishment.

What you'll be doing

What we're looking for

What we offer

At Plus Eighty One Bar and Restaurant Corporation, we are committed to providing a supportive and inclusive work environment that values our employees' well-being. We offer competitive salaries, comprehensive health and wellness benefits, and opportunities for career development and advancement. Join our vibrant team and be a part of our continued success in the industry.

Apply now to become our next Bar Manager and contribute to the dynamic atmosphere at Plus Eighty One Bar and Restaurant Corporation.

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.

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

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

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience. High-volume, fast-paced restaurant experience is a plus

Experience

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

Other Prerequisite

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

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

PLK Philippines Inc.

Job Description

Be one of our Poppin’ new recruits for Popeyes!

We are looking for an Assistant Restaurant Manager that can help us promote an enjoyable dining experience with excellent guest experience. As the right-hand person to the Restaurant Manager, you'll oversee every aspect of the restaurant's operations, from sales and cost management to employee retention and customer satisfaction.

This role is not just about managing, you’ll also be coaching and mentoring the team to bring the best out of them, keeping tabs on the quality of the food and service, and making sure everyone's working together.

If you're a Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management, or equivalent, along with 5 or more years of experience in a Manager role in a Quick Service Restaurants.

We're all about customer satisfaction, and you should be too! We execute the best Quality Service and Cleanliness Standards of the restaurant and ensure that every customer who visits our restaurant leaves with a smile. If you are the right person for this opportunity, then we want YOU!

PLK Philippines Inc.

Job Description

Be one of our Poppin’ new recruits for Popeyes!

We are looking for an Restaurant Manager that can help us promote an enjoyable dining experience with excellent guest experience. As the Restaurant Manager, you'll oversee every aspect of the restaurant's operations, from sales and cost management to employee retention and customer satisfaction.

This role is not just about managing, you’ll also be coaching and mentoring the team to bring the best out of them, keeping tabs on the quality of the food and service, and making sure everyone's working together.

If you're a Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management, or equivalent, along with 3-5 or more years of experience in a Restaurant Manager role in a Quick Service Restaurants.

We're all about customer satisfaction, and you should be too! We execute the best Quality Service and Cleanliness Standards of the restaurant and ensure that every customer who visits our restaurant leaves with a smile. If you are the right person for this opportunity, then we want YOU!

AS IT IS PTE. LTD.

Job Description

Are you passionate about food, people, and delivering outstanding guest experiences? We’re looking for an experienced and motivated Restaurant Manager to lead our team and ensure every customer leaves with a smile.

• Oversee all daily restaurant operations, ensuring smooth and efficient service
• Lead, coach, and inspire a team to achieve excellence
• Maintain high standards of food quality, presentation, and service
• Manage budgets, payroll, and inventory control
• Handle customer feedback with professionalism and care
• Ensure compliance with health, safety, and hygiene regulations
• Drive sales and support marketing initiatives

• Proven experience as a Restaurant Manager or in a similar leadership role
• Strong leadership, communication, and interpersonal skills
• Ability to thrive in a fast-paced environment
• Passion for hospitality and delivering exceptional customer service
• Strong organizational and financial management skills
• Flexibility to work evenings, weekends, and holidays

Why Join us?

• Competitive pay
• No Dinner Shift (straight shift)
• Medical & Dental Benefit
• H&S insurance benefits
• Monthly Meal & Transport Allowances
• Monthly Incentives
• Staff Discounts
• Opportunities for Growth & Training

Restaurant Information

• Working Location: National Museum of Singapore
• (Walking distance from City Hall, Dhoby Ghaut, Bras Basah MRT)
• Operation Hours: 10am – 7pm

R2 Group of Exclusive Brands

Job Description

Katherine's Cafe is Urgently hiring for RESTAURANT MANAGER!!!

Qualifications:

• College Level | At least 2 years complete
• Atleast 2 years experience as Restaurant Manager
• has strong leadership and management skills
• Knowledge in: P&L, Food Costing, Labor Costing, Food Safety, Quality in general, FOH & BOH management, Team Management, Sales Oriented.
• 
  

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

APPLY NOW!

IBIS Singapore on Bencoolen

Job Description

The F&B Assistant Manager plays a crucial role in supporting the F&B Operations Manager to ensure the highest standards of service and operational efficiency. This position demands a commitment to excellence and a thorough understanding of the food and beverage industry.

• Collaborate with the F&B Operations Manager to develop and maintain a high-performing team, ensuring the delivery of exceptional guest service

• Oversee departmental operations to achieve positive financial outcomes

• Manage and supervise the Restaurant and Banquet administration to guarantee seamless operations

• Conduct thorough evaluations of operational procedures and present strategic improvements to the F&B Operations Manager

• Rigorously monitor work performance and presentation of subordinates, delegating responsibilities as appropriate

• Demonstrate comprehensive knowledge of products, menus, and equipment

• Facilitate effective communication between Kitchen and Bar for daily Restaurant & Banquet Operations

• Represent the department at weekly meetings in the absence of the F&B Operations Manager

• Conduct daily operational briefings for the Restaurant & Banquet staff when the F&B Operations Manager is unavailable

• Forecast business volume accurately, considering hotel occupancy, holidays, weather conditions, and local events

• Assist in the meticulous calculation of casual labour & contract staff costs

• Support the F&B Operations Manager in analysing daily revenue and cost reports with precision

• Enforce all pre-check and check control procedures across all areas, ensuring compliance with the latest updates

• Strictly adhere to brand standards regarding the prohibition of single-use plastic containers & cutlery.

• Vigilantly monitor the quality and timely service of all Restaurant & Banquet items

• Maintain professional and effective communication channels with all hotel departments

• Provide regular, comprehensive updates to the F&B Operations Manager on all matters of departmental significance

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management

• Minimum 3 years of relevant experience in a similar capacity 

• Additional certification(s) in Food & Beverage will be an advantage 

• Good communication skills

• Strong leadership and interpersonal skills

• Ability to work independently

• With a positive attitude and a team player

• Willing to work on rotating shifts, weekends, and public holidays

CORINTHIANS ASIA ENTERTAINMENT PTE. LTD.

Job Description

Roles & Responsibilities

• Customer Service
• Prepare tables by setting up cutlery, utensils etc.
• Take accurate food and drinks orders
• Serve food and drink orders
• Deliver checks and collect bill payments
• Provide excellent customer service to guest
• Arrange table settings and maintain a tidy dining area
• Follow all relevant health department regulations
• Area cleaning of front-of-house after service

• Servicing Customer with personalised grilling at their table
  

Requirements:

• Candidate must have at least 1 year of experience in F&B industry.

• Candidate with prior Korean BBQ experience is preferred

• Have a great personality and positive attitude.

• Good customer service and interpersonal skills

• Ability to work independently as well as in a team.

• 6 working days per week with the ability to work on weekends/public holiday.

Coca Holding International Co., Ltd.

Job Description

Introduction:

Coca Holding International is currently seeking a dynamic and experienced F&B Director to join our team. As the F&B Director, you will play a crucial role in overseeing and managing our food and beverage operations to ensure exceptional guest experiences.

Responsibilities:

• Develop and implement strategic plans and initiatives to enhance the overall F&B operations and profitability.
• Manage and supervise all aspects of food and beverage services, including restaurants, bars, banquets, and room service.
• Collaborate with the culinary team to create innovative menus and maintain high-quality food standards.

Requirements:

• Proven experience as an F&B Director or similar leadership role in the hospitality industry.

In-depth knowledge of food and beverage operations, industry trends, and customer preferences.

• Strong business acumen and ability to analyze financial data, create budgets, and achieve revenue targets.

Quess (Philippines) Corp

Job Description

As the General Manager (COO In-training) of a food industry, you shall be responsible for providing strategic direction, driving growth, and overseeing all aspects of the company operations, including but not limited to: Operational Oversight: provides leadership and direction to all departments, ensuring efficient and effective operations across the organization.

Financial Management: oversees financial planning, budgeting, and forecasting activities. Monitor financial performance and implement measures to achieve profitability targets and financial sustainability. Business Development: identifies and pursue new business opportunities, partnerships, and strategic alliances to expand the company's market presence and revenue streams.

Foster relationships with key stakeholders and industry leaders. Talent Management: builds a high-performing team culture and provide mentorship and support to employees at all levels of the organization. Customer Satisfaction: drives a customer-centric approach to business, ensuring that products and services meet or exceed customer expectations.

Compliance and Risk Management: ensures compliance with relevant laws, regulations, and industry standards. Identify and mitigate risks to the business, proactively addressing issues as they arise. Communication and Stakeholder Engagement: serves as the primary spokesperson for the company, representing its interests to external stakeholders, including customers, investors, partners, and the media.

Qualifications and Preferences: Education and Background: Bachelor's degree in Business Administration, Hospitality Management, Food Science, or a related field (Master’s degree or MBA preferred). At least 5-10 years of progressive leadership experience in the food and beverage (F&B) or hospitality industry. Proven track record of managing operations, driving profitability, and achieving growth in a food service or retail setting.

Industry-Specific Expertise: In-depth understanding of restaurant operations, including kitchen management, food safety standards, and customer service excellence. Strong knowledge of financial planning, budgeting, and cost control specific to the F&B sector. Familiarity with market trends, particularly in Cebu City or the Philippine F&B market, and the ability to adapt to local customer preferences.

Leadership and People Management: Demonstrated ability to lead and inspire teams, with strong skills in coaching, mentoring, and performance management. Experience in implementing organizational changes and fostering a culture of collaboration and continuous improvement. Strategic and Operational Skills: Ability to create and execute strategic plans to achieve business goals, including revenue growth and market expansion.

Exceptional decision-making and problem-solving skills, with a hands-on approach to managing day-to-day operations. Interpersonal and Communication Skills: Excellent communication and negotiation skills to manage relationships with suppliers, partners, and stakeholders. Strong customer focus with the ability to build loyalty and enhance the overall guest experience.

Technical Skills: Proficiency in using modern restaurant management systems, POS software, and data analytics for operational efficiency. Other Attributes: Willingness to work in Mandaue City and adapt to the fast-paced demands of the food industry. Strong entrepreneurial mindset with a passion for food and hospitality.

High level of integrity, professionalism, and commitment to the brand’s values and mission. Work Setup: Hybrid – ”work from anywhere” model (onsite and remote options) Flexible/ Hyflex – flexible working times within core work hours Benefits: Day 1 HMO Coverage - Comprehensive Healthcare Program and Benefits for Employees and Extended Healthcare Benefits and Assistance for Dependents Group Life & Accident Insurance Coverage Generous Leave Credits - Vacation Leaves, Sick Leaves, and Birthday Leave Sick Leave Conversion - Unutilized sick leave credits convertible to cash Work Tools (i.e., Company-provided SIM Card Mobile Data Plan, and Laptop and accessories) #J-18808-Ljbffr

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.

Head Sommelier

Summary of Responsibilities:

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

• Work with Chef and outlet manager on menu promotion and wine pairing selection

• Work with suppliers and F&B promotion/Purchasing department to obtain best price products and introduce right wines to suit outlets need or promotion base on guest feedback or menu offering

• Check wine storage areas for proper supplies, organization and cleanliness. Rectify any cleanliness/organization deficiencies

• Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business

• Review sales of previous day and conduct requisition of items required for business

• Ensure wine orders are received correctly, properly stored/recorded and kept secured

• Ensure that the wine lists are updated, available and in good condition for each meal period

• Check the wine stands, decanters, linen, ensuring agreement to standards and cleanliness of wine cellar

• Recommend suitable wine for guests to enhance their dining experience and ensure the compliance of LQA standards and delivery of Service Promise

• Lead a Heartist® approach to guest experience/service with the F&B team

• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence

• Focus on the dining experience for LCAH members

• Ensure that safe working practices are followed including emergency procedures

• Assist other outlet to organize and implement wine promotions and special functions periodically

• Assist in control measures on wine cost for the outlet and to be in line of budget

• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations

• Participate in departmental leadership activities as a member of the team

• Maintain levels of confidentiality and discretion for guests

• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• Minimum WSET Level 2 and above

• Experience in similar size/style of 5* hotel

• Diploma in Hospitality Management

• Evidence of 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 colleagues and management

• Service oriented with an eye for details

• Good computer skills and proficient in Microsoft Office-Words & Excel

• Good problem solving and decision making skills

• Effective conflict management skills, respecting a diverse, multi-cultural environment

• Use sensitivity and discretion in supporting guest needs

• Lead to constantly improve the guest service experience and team performance

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/

Siam Paragon Development Co., Ltd.

Job Description

SUMMARY:

As Restaurant Manager at Blue by Alain Ducasse, you will be responsible for the direct operational management of the FOH team. As Restaurant Manager, you will be required to support the Restaurant General Manager and be able to step in when required.

PRIMARY RESPONSIBILITIES: 

• To ensure that the restaurant is ready to operate at the highest standard by driving the FOH team

• To contribute to a good economic and human resources management of the restaurant, maintaining high moral standards

• To increase our regular clientele by networking and obtaining repeat custom

• To maintain service standards and contribute to the briefing

• To actively supervise restaurant Mise en place, maintain the standards of Ducasse Paris

• To manage, drive and develop all service staff.

• To actively supervise restaurant open/close check lists

• To make contribute to staff interviews and recruitment

• Conduct monthly report with stewarding regarding inventory and breakages

• To take orders, and drive the service

• To ensure that customers are correctly charged, present the bill and take payment from the customer in accordance with the procedures in place

• To ensure the banking and billing are completed accurately at all times, followed by daily reports

• To maintain the relationship with Ducasse Paris team and keep a kind relations with the partner’s F&B department.

• To liaise with suppliers in order to ensure that the restaurant is always adequately stocked (linen, chemicals etc)

• To actively supervise training sessions to ensure that staff can perform their duties correctly

•  Other duties as assigned by Restaurant General Manager

 QUALIFICATIONS:

• Previous experience in similar establishment (same standing)  5 years

• Experience in establishing recruitment, training and leadership systems

• Prior restaurant management position, with opening experience preferred

If you are passionate about delivering outstanding customer service and contributing to the success of a dynamic organisation, we encourage you to apply for this exciting opportunity.

Interested person may send your resume to pilailak.w@iconsiam.com 
or contact to K.Pilailak Tel. 084-438-3279 

One Touch Education Sdn Bhd

Job Description

One Touch Education Sdn Bhd is hiring a Full time Restaurant Manager role in Bandar Kota Bharu, Kelantan. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• No experience required for this role
• Expected salary: RM1,700 per month

One Touch Education Sdn Bhd

Job Description

One Touch Education Sdn Bhd is hiring a Full time Assistant Restaurant Manager role in Bandar Kota Bharu, Kelantan. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• No experience required for this role
• Expected salary: RM1,500 per month

Marina Bay Sands Pte Ltd

Job Description

Job Responsibilities

The Assistant Manager will assist the Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.

This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met

• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills

• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence

• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency

• Review operating results with the team and identify opportunities to improve performance

• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios

• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order

• Inspect food items are set in proper quantities and to Hotel standards

• Review the reservation book, pre-assign designated tables and follow up on all special requests

• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period

• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate

• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.

• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction

• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements

• Maintains staff files

• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc

• Approves the schedule and flex day requests for all restaurant staff

• Responsible for coordinating training of all staff as required

• Coordinates inventories and orders food and beverage products, supplies and equipment as required

• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

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

Experience

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

Other Prerequisite

• Fluent in English, knowledge of additional languages is a plus.

• Knowledge of cuisines, their preparation and service.

• Be willing to work any day and any shift.

• Able to perform under pressure.

Marina Bay Sands Pte Ltd

Job Description

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

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist General Manager in successfully opening and maintained management of Paiza Sky Residence.

• Overall knowledge of the food and beverage industry – Strong wine knowledge a plus

• Accountable for planning, coordinating and managing a medium to large staff and services to ensure efficient and effective F&B operations

• Upholding strict adherence to hygiene standards and customer service standards at all times

• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaising with other support function departments (i.e. finance, HR, procurement, etc.) ensuring the success of the restaurant

• Provide strong presence and leadership amongst the team in absence of the General Manager.

• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency

• Develop promotional activities which generate increased revenue and stimulate increased activity.

• Review operating results with the team and identify opportunities to improve performance

• Ensure all cashiering procedures are processed in compliance with accounting standards

• Monitor and minimize wastage of consumables and maintain labor productivity ratios

• Anticipate heavy business times and organize procedures and schedules to accommodate business levels

• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction

• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues

• Responsible for coordinating training of all staff as needed.

• Coordinates inventories and orders food and beverage products, supplies and equipment as needed.

• Holds daily pre-shift meetings and departmental meetings as needed.

• Responsible for maintaining and delivering schedules, reviews, discipline, staff awards, payroll, SRFs, etc

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements

• Maintains guest profiles on a daily basis and takes appropriate actions as necessary

Job Requirements

Education & Certification

• Diploma/Degree in hospitality or related field preferred

Experience

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

Other Prerequisite

• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.

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

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

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

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

• Willing and able to work on shifts, weekends and public holidays

• Able to perform under pressure

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

DC FIRM CORPORATION

Job Description

Key Responsibilities:
• Manage day-to-day restaurant operations, ensuring smooth service and guest satisfaction.
• Lead, motivate, and train front-of-house and back-of-house staff.
• Monitor and maintain quality standards for food, service, cleanliness, and ambiance.
• Handle guest feedback and resolve any complaints promptly and professionally.
• Manage inventory, ordering, and supplier relationships.
• Create staff schedules and manage labor costs efficiently.
• Assist in planning and executing special events and promotions.
• Implement and maintain health, safety, and sanitation standards.
• Collaborate with the culinary team to ensure menu consistency and quality.
• Analyze sales reports and suggest ways to optimize profitability.
• Foster a positive and professional work environment aligned with Eraya’s culture and values.
Qualifications:
• Proven experience as a Restaurant Manager or similar role, preferably in upscale or contemporary dining.
• Strong leadership and team management skills.
• Excellent customer service and problem-solving abilities.
• Good understanding of restaurant financials (P&L, budgeting, forecasting).
• Knowledge of Asian cuisine and fine dining service standards is a plus.
• Ability to multitask and work under pressure in a fast-paced environment.
• Strong organizational and communication skills.
• Bachelor’s degree in Hospitality Management, Business, or related field preferred.
Benefits:
• Competitive salary
• Service Charge
• Staff meals
• Tips
• Free Motorcycle Parking

AN XIN BUSINESS CONSULTANCY PTE. LTD.

Job Description

Roles & Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

L.K. MAJU RESTAURANT PTE. LTD.

Job Description

• Attend and actively participate in weekly Food and Beverage meetings, and respecting the confidentiality of issues which are discussed in the meetings.
• Managing the services/standards of food and beverage within the restaurant.
• Anticipate the volume of our business by considering the hotel occupancy and community.
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guests’ satisfaction.
• Ensure that the beverage stocktaking is done in a correct and efficient manner towards the end of month.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and hotel standards and programs.
• Ensure that the customer service standards are followed by all team members and addresses issues as they arise.
• Responsible for the overall achievement of department customer service goals.
• Responsible for staff development and training programs.
• Ensure proper cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant / bar and room service;

Marriott International

Job Description

Empire Tower Restaurants

Job Description

JAB GLOBAL PTE. LTD.

Job Description

Western Cuisine Restaurant is looking to expand our team! We are looking for restaurant manager o join our fast-paced food & beverage establishment and we want you! If you are a friendly and customer service oriented person with strong leadership skills, apply to us now!

-strong leadership skills
-Conducts training for new and current employees
-Working together with and maintaining supplier relationships
-Ensure outlet facilities are maintained and well kept
-Passionate in service industry and committed in delivering excellent customer service

Crusted

Job Description

1. Ensure that cleaning liquids are mixed in correct and safe quantities.
2. Sanitize all high-touch surfaces, such as doorknobs, handles, railings, tables, and shelves, and make sure that stubborn smears are removed using appropriate cleaning materials.
3. Clean and wash windows, mirrors, and ensure that it is streak-free and dried properly.
4. Regularly disinfect and clean washrooms, including toilet bowl and sink, using appropriate types of cleaners and cloth.
5. Replenish towels, soap, and toilet paper in bathrooms and other cleaning agents, when needed.
6. Wash the dishes, kitchen and dining utensils.
7. Wipe down walls, doors, and wall hangings using appropriate types of cleaners and cloth.
8. Adhere to safety standards by using proper signage when mopping walkways to divert customers and people.
9. Ensure proper cleanliness of the areas around the property such as the kitchen, dining, toilet, and office.
10. Adhere to safety standards and the cleaning checklist accordingly.
11. Report to management any repairs or replacements needed.
12. Empty trash bins and ensure that all trash is correctly disposed. 
13. Ensure that the assigned area is properly cleaned and tidy at the end of the day.
14. Rags, mops, brooms, and other cleaning materials must be cleaned every end of the day.

Sheraton Manila Bay

Job Description

Marriott International

Job Description

Private Advertiser

Job Description

A. Ensures Customer Satisfaction

• Executes Quality Service and Cleanliness Standards of the Restaurant

• Ensures an environment of Customer Awareness by supervisors and staff; monitors Customer Feedback; follows up on complaints and takes corrective actions to ensure Customer Satisfaction.

B. Oversees the Implementation of Sales Building Activities of the Restaurant

• Recommends, coordinates, and assists in implementing Sales Building Programs with the Operations/ Concept Manager.

• Conducts analysis and evaluation of current marketing trends and program results.

C. Manages Employee Relations and Productivity

• Assists in selecting new personnel; recommends promotions and oversees the execution of training and development of the personnel in his/her Restaurant.

• Coaches employees to ensure their understanding of Company Quality Service and Cleanliness standards.

• Ensures timely completion of performance appraisals within the restaurant according to guidelines; conducts formal performance appraisals of supervisors and validates the performance of staff members accomplished by the supervisors.

• Maintains positive employee relations by promoting Teamwork and administering fair feedback and communication systems within the restaurant.

D. Manages Financial Resources

• Monitors Sales, Labor Costs, and other controllable costs by identifying deviations from desired/ planned results.

• Manages inventory of all supplies issued to his department.

• Controls restaurant expenses according to plan/ budget; reviews store performance weekly; conducts business reviews periodically and makes recommendations accordingly.

• Develop and execute a corrective action plan on identified cost deviations from any of the above.

E. Performs and Completes Necessary Reports and Administrative Requirements on Time

• Staff Schedules

• Validates Payroll Computation

• Validates Tip Computation

• Operations Sales Report

• Periodic Reports

• Other reports required by his/her superior

F. Assumes Command Responsibility for the Disciplines, Attendance, and Job Performance of all Personnel under Him/Her.

I. Trains New Hires (Supervisors/ Staff)

J. Performs Other Related Duties and Functions Assigned by his/her Superior

Job Specifications:

• Graduate of any four (4) year course

• With at least three (3) years of working experience in the same position preferably in Casual Dining and/or Fine Dining Restaurant

• Knowledgeable in P&L, Store Marketing, and People Management

• Ability to Interview, Hire, and Train staff

• With Excellent Communication Skills

• Can work long hours

• Available to start ASAP

• Amenable to be assigned at SM NORTH EDSA

JOIN US!

• Excellent career growth and development opportunities

• Competitive salary and Service Charge

• With Sales Incentives

• 10% discount on all Viva Food Restaurants

CORINTHIANS ASIA ENTERTAINMENT PTE. LTD.

Job Description

Roles & Responsibilities

Service
- Customer Service
- Prepare tables by setting up cutlery, utensils etc.
- Take accurate food and drinks orders
- Serve food and drink orders
- Deliver checks and collect bill payments
- Provide excellent customer service to guest
- Arrange table settings and maintain a tidy dining area
- Follow all relevant health department regulations
- Area cleaning of front-of-house after service

- Servicing Customer with personalised grilling at their table

Requirements:

-Candidate must have at least 1 year of experience in F&B industry.

-Candidate with prior Korean BBQ experience is preferred

-Have a great personality and positive attitude.

-Good customer service and interpersonal skills

-Ability to work independently as well as in a team.

-6 working days per week with the ability to work on weekends/public holiday.

The Ritz-Carlton Millenia Singapore

Job Description

Private Advertiser

Job Description

Main Duties:

• Run daily restaurant operations, making sure service flows smoothly from open to close.

• Handle guest complaints calmly and professionally, turning issues into positive experiences.

• Keep staff appearance, hygiene, and the overall cleanliness of the restaurant up to standard.

• Work closely with the kitchen and bar teams to ensure everything runs in sync.

• Collaborate with chefs to update and improve menus, keeping the food both authentic and appealing.

• Plan and execute marketing campaigns targeting both locals and tourists.

• Host events to bring in new business and keep regulars coming back.

• Oversee budgeting, manage inventory and cash flow, and keep an eye on cost control.

• Hire, train, and supervise staff to maintain consistent hospitality and service quality.

• Make sure the restaurant complies with all health, safety, and licensing requirements.

• Create a positive work environment, offering coaching and development opportunities for staff.

• Stay alert to any service hiccups or guest feedback and take fast action to improve.

What You’ll Need to Succeed:

• Fluent in both Thai and English — spoken and written.

• Financial acumen and confidence in handling budgets, cost control, and inventory systems.

• Marketing know-how, especially in promoting F&B and running events.

• Solid understanding of food safety and workplace regulations.

• Strong leadership and communication skills with a people-first approach.

• Have an eye for detail and creativity, especially regarding menus and promotions.

• A calm, solution-focused mindset for managing daily challenges.

• Comfortable using restaurant management software - ERP/ POS for scheduling, reporting, and daily operations.

Universal Hotels and Resorts, Inc.

Job Description

Job Responsibilities:

• Lead and manage the strategic direction of the beverage component as well as oversee the day-to-day operations of outlets, providing supervision, direction and leadership. 
• Responsible for ensuring beverage quality, hygiene and workplace safety established standards are achieved.
• Plan and lead financial performance of beverage component towards optimum efficiency, to identify or create opportunities to help maximize the profitability through prudent application of revenue management rules, encouraging upsell programs, managing hotel inventory and managing labor productivity and general expenses. 
• Responsible for marketing strategies including market research, menu planning and recipe development, working along with Outlet Managers and Executive Managers.
• Create a high level of morale within the food and beverage department, developing a good working relationship with all other departments.
• Ensure all food and beverage team members receive fair and unbiased treatment without exception, regardless of race, gender, religion, origin, nationality or orientation.
• Supervise and ensure proper inventory management practice.
• Participate in research and development of operations process and/or equipment.
• Representing service team for inter-outlet/department collaborations, especially when concerning beverage component.
• Promote teamwork among employees.
• Lead the beverage team by example.
• Personally check all bar areas randomly.
• Maintain a full inventory of all equipment and stocks.
• Ensure that Par Levels are maintained in all beverage outlets.
• Conduct regular (bi-weekly) meetings and regular training programs, documenting and filling details of all meetings.
• Must provide courteous and friendly service to all vendors and employees.
• Assists in training, evaluating and scheduling of the beverage staff.
• Enforces state liquor laws including proper identification procedures, monitoring levels of intoxication, intervention strategies, refusal of service and shutoff procedures.
• Supervise daily self-inspection check to ensure all bars, pantries, machinery and storerooms meet all sanitary and safety requirements compliant with the company sanitation standards regulations and protocol.
• Check regularly all bars and lounge areas where bars exist to ensure cleanliness of furniture and to report required furniture repairs or replacements to the Housekeeping or Engineering Departments.
• Generate maximum sales and profits by creative work procedures, advertising, marketing, and energetic promotion, using events which include (but not limited to) Happy Hours, Daily Specials, cocktail Demonstrations, Wine Tasting, etc. within the company policies.
• Perform other tasks and duties as assigned by the supervisor from time to time if necessary.

Qualifications: 

• Bachelor's degree in hospitality management is an added advantage.
• 10 years at a 5-star hotel or reputable restaurant.
• 5 years Managerial experience.
• Flexibility.
• Inventory management.
• Good organizational skills
• WSET Certification preferable
• Requires proficiency with MS Office
• Fluent in English, both written and spoken
• Team player
• Strong leadership and management skills.
• F&B product/service knowledge, Beverage operations

EBB & FLOW PTE. LTD.

Job Description

Assistant Restaurant Manager

Introduction:

We're looking for an Assistant Restaurant Manager to lead our restaurant operations and bring this concept to life. If you're someone who thrives in dynamic spaces, has an eye for detail, and a heart for hospitality, this is your chance to be part of something from the ground up.

Key Responsibilities:

·       Oversee daily restaurant operations, ensuring a smooth, service-driven experience

·       Work closely with the Assistant Retail Manager to create a cohesive restaurant-retail environment

·       Champion food cost management, including portioning, inventory, and wastage control

·       Lead the team with positivity and professionalism, providing hands-on guidance and training

·       Play an active role in pre-opening efforts, including SOP creation, recruitment, and layout planning

·       Monitor product quality and service consistency, and always look for ways to improve

·       Attend and contribute to weekly P&L meetings to keep the business on track

·       Maintain high hygiene and safety standards, ensuring all protocols are met

Qualifications:

·       At least 3 years of experience in a leadership role within a café, restaurant, or similar F&B setting

·       Strong knowledge of food and beverage operations, including cost control

·       Excellent communication and leadership skills with a collaborative mindset

·       Pre-opening experience is a huge plus

·       Passion for hospitality, creativity, and elevating guest experiences

Perks:

·       Be part of an exciting new concept from Day One

·       Opportunities for growth across a dynamic hospitality group

·       Competitive staff discounts across outlets

·       Birthday Leave to celebrate your special day

·       Supportive and engaging team environment

If you're someone who leads with intention, thrives in a fast-paced space, and loves delivering memorable experiences — we’d love to meet you.

My Happy Concept Group

Job Description

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction, managing staff, optimizing efficiency, and maintaining high standards of food, service, health, and safety.

Key Responsibilities:

• Supervise daily restaurant operations and ensure a smooth dining experience

• Lead, train, and manage front-of-house and back-of-house staff

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

• Handle customer inquiries, feedback, and resolve any complaints promptly

• Manage inventory, order supplies, and control costs to meet budget goals

• Schedule staff shifts and manage labor to meet operational needs

• Ensure compliance with health and safety regulations

• Collaborate with the kitchen and bar teams to coordinate menus and promotions

• Analyze financial reports and implement strategies to boost sales and efficiency
  
  Requirements:

  • Proven experience as a Restaurant Manager or similar role

  • Strong leadership and team management skills

  • Excellent communication and customer service abilities

  • Knowledge of restaurant operations, food safety, and sanitation standards

Lamyong and Seaview Resort Co., Ltd.

Job Description

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

• Preserve excellent levels of internal and external customer service

• Design exceptional menus, purchase goods and continuously make necessary improvements

• Identify customers needs and respond proactively to all of their concerns

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Establish targets, KPI?s, schedules, policies and procedures

• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

• Comply with all health and safety regulations

• Report on management regarding sales results and productivity

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

Beverage Manager (One-Ninety Bar) 

In this pivotal role, you will design and implement an innovative, high-end beverage concept, paired with robust control processes to ensure sustained profitability.

From curating premium wine and cocktail selections to training a service-oriented team, you will set the tone for unforgettable guest experiences and elevate our offerings to world-class standards.

Your leadership will drive collaboration across departments, inspire your team, create a culture of excellence, and provide personalized service that captivates our guests.

What you will do

• Conduct regular quality checks on all beverage products and related supplies to ensure excellence and consistency.

• Monitor beverage offerings across all F&B outlets, ensuring each is delivered to the highest standard for our guests and clients.

• Design and implement targeted beverage promotional plans across departments to drive revenue and enhance the exceptional guest experience.

• Support the maintenance and enforcement of beverage department policies and procedures to control costs while preserving premium product quality, presentation, and service standards.

• Serve as the key liaison for communicating and coordinating beverage cost control strategies across all F&B departments.

• Oversee payroll-related procedures, such as attendance tracking, and ensure adherence to uniform and grooming standards.

• Lead the revamp of bar spaces—front and back—focusing on styling, beverage offerings, tastings, and presentation training for team members.

• Train and mentor bartenders and restaurant managers, ensuring they embody our service philosophy and product knowledge.

• Maintain in-depth knowledge of beverage products, service standards, operational procedures, and alcohol awareness regulations.

• Develop and manage the beverage department's annual budget, ensuring alignment with business goals.

• Analyze sales performance data and implement strategies to drive profitability and beverage revenue growth.

• Plan and host engaging beverage tastings, workshops, and special events to captivate guests and generate media interest.

• Foster relationships with local suppliers and renowned beverage brands to secure exclusive products and strategic promotional partnerships.

• Collaborate with the Public Relations and marketing teams to develop compelling campaigns that showcase new beverage offerings and seasonal highlights.

What you bring

• Minimum of 4 years of service experience in a luxury hotel or Michelin restaurant, including 2 years in a managerial role.

• Preferably a Diploma graduate in Hospitality Management, Business, or its equivalent.

• 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.

• Proficient in F&B software/systems, quality management, and regulatory compliance.

• Strong expertise in beverage costing and cost control.

• Extensive knowledge of wines, spirits, and crafted mixed drinks.

• Proven experience in developing and leading a beverage programme.

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 one to have flexibility in scheduling and the ability to work on a rotating shift basis, including weekends, and holidays.

1-Group (Singapore)

Job Description

Job Description:

Location: Clarke Quay

• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.

• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.

• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.

• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.

• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.

• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.

• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.

• Supervising of employee and provide training and development plan.

• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.

• Other ad-hoc duties as required.

Job Requirements

• Candidate must possess at least 5 years relevant experience in casual/fine dining/event execution

• A strong knowledge of wine is preferable

• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;

• A customer-centric individual who thrives on learning and growing in the culinary and hospitality industry

BHIRAJ BURI GROUP

Job Description

At BHIRAJ BURI GROUP, we are a group of company that committed to help people fulfil they Work I Live I Play through a various of products & offering. Founded in 1960, we have grown from property development & management to people experiences management through work, live, play concept. Our team is passionate about delivery exceptional experiences to customers, and we are dedicated to creating an environment where our employees can thrive and grow. 

Job description

• Manage and control cost and build profit to achieve by company targets
• Contribute and monitor sales to reach the target
• Manage sales and customer service
• Handle dissatisfied internal and external customers
• Manage and supervise the whole service and kitchen team.
• To run daily operation and solving problem on the customer complain
• To develop and engage team both head of team and team member
• Work Closely with Service and kitchen team to ensure smooth daily operations

Qualification

• Bachelor’s degree in Business Administration, Restaurant Management, or a related field (preferred).
• At least 3-5 years of experience in a similar role, such as Assistant Restaurant Manager or Manager in the hospitality sector.
• Strong ability to manage team, resources, and budget.
• Excellent communication skills.
• Ability to build and maintain positive customer relationships.
• Understanding of marketing strategies and sales techniques.
• Ability to make decisions and adapt to changing situations.
• Knowledge of menu management and quality control.
   

Marriott International

Job Description

WAN DOU SEK GROUP PTE. LTD.

Job Description

Restaurant Manager

Job Title: Restaurant Manager for Dim Sum Restaurant

Location: Geylang/Boon Keng

About Us:

Join our vibrant team at 126 Dim Sum,where we celebrate the rich flavors and traditions of hand made Dim Sum. Our restaurant is committed to providing an exceptional dining experience, and we’re looking for a passionate and dedicated Restaurant Manager to help lead our team.

Key Responsibilities

- Oversee daily restaurant operations and ensure high standards of food quality and customer service.

- Manage staff recruitment, training, and performance evaluations.

- Develop and implement effective marketing strategies to attract and retain customers.

- Maintain inventory

- Ensure compliance with NEA and safety regulations.

- Handle customer inquiries and resolve complaints in a professional manner.

Qualifications

- Previous experience in restaurant management, preferably in a Chinese or Asian cuisine setting.

- Strong leadership skills with the ability to motivate and develop a team.

- Excellent communication and interpersonal skills.

- Passion for food and a deep understanding of Chinese culinary traditions.

- Ability to work flexible hours, including evenings and weekends.

**What We Offer:**

- Competitive salary and performance-based bonuses.

- Opportunities for professional growth and development.

- A supportive and dynamic work environment.

How to Apply

Please submit your resume and a cover letter with your expected salary

Marriott International

Job Description

The Moment Group

Job Description

Overview

We are seeking a detail-oriented, organized, and proactive Launch and Design Manager to lead our expansion and design initiatives. This role is crucial in ensuring that all new projects are delivered on schedule, within budget, and aligned with our brand vision.

The ideal candidate will drive project execution, optimize team performance across all shops, and maintain high standards of design and brand quality. You must be skilled in managing multiple priorities, collaborating cross-functionally, and delivering exceptional outcomes that support our company’s growth and brand identity.

Key Responsibilities

• Collaborate with internal and external stakeholders to ensure expansion plans are executed on time.

• Attend on-site meetings to document and report key project updates.

• Ensure NSO, RLO, and RVO projects remain within budget.

• Strategically allocate and optimize budget resources across all initiatives.

• Work with stakeholders to ensure designs meet both business goals and brand standards.

• Manage the full design process from planning to delivery, including 3rd-party coordination.

• Oversee customer-facing touchpoints to ensure alignment with branding and visual identity.

• Review and evaluate 3rd-party design submissions to ensure compliance with brand standards and restaurant concepts.

• Verify plans for alignment with art and brand program requirements.

• Conduct market and competitor analysis; present findings through reports and presentations.

• Develop and execute brand-building initiatives to enhance brand equity.

• Deliver strategic insights through tools such as post-mortem surveys, market research, and quickfire surveys.

• Lead the continuous enhancement and implementation of the launch management system and processes.

• Oversee cross-shop teams to ensure alignment with project goals and standards.

• Mentor and support internal team members; conduct performance reviews and feedback sessions.

• Foster a high-performance culture that encourages collaboration, productivity, and accountability.

• Resolve performance-related issues and optimize team efficiency.

• Work with leadership to improve team structures and project workflows.

Qualifications

• Bachelor’s degree in Project Management, Business Administration, Marketing, Design, Architecture, or related field.

• Relevant certifications (e.g., PMP, LEED) are a plus.

• 4–5 years of experience in project management, design coordination, or brand management—preferably in restaurant, retail, or hospitality industries.

• Minimum of 2 years in a team leadership or managerial role.

• Proven track record in managing end-to-end projects.

• Experience working with external vendors and consultants, especially in design and branding.

• Strong background in budget management and resource allocation.

• Excellent project management and organizational skills.

• Strong collaboration and stakeholder management abilities.

• Exceptional verbal and written communication.

• High attention to detail with a strong eye for design and brand integrity.

• Proficiency in project management tools (e.g., MS Project, Asana, Trello) and Microsoft Office Suite.

• Familiarity with design tools such as AutoCAD, SketchUp, and Adobe Creative Suite is a plus.

• Strong analytical ability to interpret market research and customer data.