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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, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

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

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

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.

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

1. Responsible for the dining experience of guest at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.

2. This service objective is achieved through proper preparation of all beverages, presentation and cleanliness of the bar. Ensuring compliance to established service standards.

3. Comply with all regulatory rules and regulations of government agencies pertaining to safety and sanitation codes.

4. Ensure beverage sales targets are met through upselling and promoting beverages to guests.

Reduce wastage and spillage.

1. Prepare all mis-en place are completed before operation. e.g. Garnishes, Glassware.

2. Ensure that all equipment is in working condition.

3. Ordering and storing of stock.

4. Performing monthly inventory of equipment and utensils

5. Maintain cleanliness and presentation of bar.

6. Notify the manager on duty on non-availability of beverage products.

7. Up-selling of F&B products while taking orders.

8. Greet the guest in a friendly and warm manner, thank and give fond farewell.

9. Coordinates with manager on all aspects of the event/ function beverage requirements.

10. Ability to respond quickly and accurately to guest requests.

11. Assists the manager to establish maintenance, and cleaning schedules.

12. Performs others duties as assigned.

    Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

ATELIER BY THE BAY PTE LTD

Welcome to Atelier By the Bay, where culinary excellence meets entrepreneurial success. Founded by Dr Casey, a seasoned entrepreneur with a proven track record of success, and Chef Albert, a celebrated culinary virtuoso, our restaurant is a testament to their shared vision of creating an exceptional dining experience.

Job Description

Summary:

You will be a key member of our beverage team, responsible for curating and crafting an array of premium cocktails, beverages, and providing exemplary customer service. Your role will involve leading the bar team, training junior staff, and ensuring a seamless bar operation to enhance our guests' dining experience.

Key Responsibilities:

• Design and execute an innovative and high-quality cocktail menu.
• Lead the bar team, providing guidance and mentorship to junior bartenders.
• Create and maintain an efficient and organized bar setup.
• Ensure consistency in the preparation and presentation of all drinks.
• Engage with guests to recommend and take drink orders, providing exceptional service.
• Oversee inventory management, order supplies, and monitor stock levels.
• Uphold responsible alcohol service guidelines and safety protocols.
• Collaborate closely with the kitchen and waitstaff to ensure a harmonious dining experience.
• Address guest inquiries, special requests, and concerns with professionalism.
• Maintain cleanliness and hygiene standards in the bar area.
• Keep up-to-date with industry trends and continuously improve your craft.
• Assist in developing and implementing new beverage programs and promotions.
• To drive footfall based on current customer connection and actively publicize all promotion.

Qualifications/ Skills and Abilities:

• Minimum a Bartender BTEC Certification Level 3 or its equivalent.
• Knowledge of wine will be added advantage.
• Extensive bartending experience in an upscale or fine dining restaurant.
• Proficiency in creating classic and contemporary cocktails.
• Strong leadership skills and the ability to train and mentor junior staff.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Attention to detail and a passion for delivering top-tier service.
• Knowledge of wine and spirits is highly desirable.
• TIPS or equivalent certification would be an added advantage.
• Preferably someone who can start immediately.

Additional Information

• Salary: $2,500 – $4,000 (Based on Experience)
• Location: Changi Village
• Comprehensive Health Insurance
• Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
• Leadership and career growth opportunities.
• Training and development programs to enhance your bartending skills.

Ali's Prata

Job Description

• 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

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

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

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

DYNAMIC SAFETY PTE. LTD.

Dynamic Safety is a consulting company based in Singapore established by a Group of professionals, dedicated to providing Environment, Workplace Health & Safety, andQuality services to industries.

Job Description

Job Description

• Prepare and portion ingredients for NFS practical lessons.
• Maintain food safety, cleanliness and tidiness of Food Labs.
• Manage food orders, deliveries and ingredient storage.
• Conduct inventory and stock-taking of ingredients and consumables.
• Assist with school events, projects and competitions.
• Maintain equipment and kitchen supplies.
• Perform other duties assigned by FCE teachers

Requirements

• PSLE Certificate.
• SFA Food Safety Course Level 1 certification.
• Able to read and communicate in English.
• Minimum 1 year of relevant kitchen experience.
• Knowledge of food handling and ingredient portioning.
• A positive team player with good communication skills.
• Able to work independently and take initiative

The Standard, Singapore

Job Description

Key Responsibilities

• Supervise and coordinate daily restaurant operations, including opening and closing procedures.

• Lead, motivate, and support the service team to ensure smooth and efficient operations during shifts.

• Schedule staff shifts, monitor attendance, and maintain appropriate staffing levels.

• Ensure all mise en place, cleaning, equipment setup, and outlet preparation tasks are completed to company standards.

• Maintain excellent knowledge of menu offerings and beverage selections, and ensure team members are equally informed.

• Operate and supervise Point-of-Sale (POS) transactions, billing, cashiering, and payment processes in accordance with company policies.

• Drive sales through effective upselling and promotion of food, beverage, and outlet offerings.

• Monitor guest satisfaction, handle feedback and complaints professionally, and build strong relationships with guests.

• Maintain high standards of cleanliness, presentation, ambiance, and upkeep of all outlet facilities, equipment, and utensils.

• Monitor inventory levels and coordinate ordering and delivery of supplies.

• Support budgeting, cost control initiatives, and operational reporting.

• Conduct on-the-job training, coaching, and performance evaluations for team members.

• Organize and support special events, promotions, and outlet activities.

• Ensure compliance with food safety, hygiene, HACCP, FIFO, workplace safety, and responsible alcohol service regulations.

• Attend operational meetings and effectively communicate updates to the team.

• Stay informed of industry trends and continuously seek opportunities to improve service standards.

• Perform any other duties assigned by management.

Requirements

• Minimum GCE N-Level / O-Level, NITEC, Diploma, or equivalent qualification in Hospitality, Food & Beverage, or a related field.

• At least 2 years of supervisory experience in a restaurant, hotel, or hospitality environment.

• Strong command of spoken and written English; proficiency in an additional language is advantageous.

• Familiarity with restaurant POS systems and cashiering procedures.

• Strong leadership, interpersonal, and communication skills.

• Ability to multitask and perform effectively in a fast-paced environment.

• Customer-focused with a positive attitude and strong attention to detail.

Key Competencies

• Passion for hospitality and delivering exceptional guest experiences.

• Strong service orientation and problem-solving skills.

• Excellent teamwork and leadership abilities.

• Ability to work under pressure and adapt to changing operational needs.

• Well-organized, proactive, and self-motivated.

• Knowledge of local dining, attractions, and community recommendations is an advantage.

Arc3 Pty Ltd

Job Description

A Banquet Manager plans, organizes, and executes events (weddings, conferences, galas) by liaising with clients, understanding needs via Banquet Event Orders (BEOs), coordinating with internal teams (kitchen, sales, operations) and vendors, and overseeing setup/breakdown to ensure seamless, high-quality guest experiences and adherence to brand standards

Key duties include managing timelines, budgets, staffing, resolving issues, and conducting post-event evaluations for continuous improvement.

Key Responsibilities

• Client & Sales Liaison: Meet clients, understand event specifics (menu, setup, timelines), and serve as the main point of contact.
• Event Planning: Analyze Banquet Event Orders (BEOs), plan room setups, action stations, buffets, and handle special requests.
• Coordination: Work with Sales, Kitchen, and Operations teams, plus external vendors, for smooth execution.
• On-Site Management: Supervise staff, manage event flow, troubleshoot issues, and ensure guest satisfaction during the event.
• Logistics: Oversee setup, breakdown, equipment management, and cleanliness of banquet areas.
• Administration: Prepare reports, manage budgets, and ensure compliance with health, safety, and company standards. 

Essential Skills & Qualifications

• Strong communication, interpersonal, and organizational skills.
• Experience in hospitality, event coordination, or sales support.
• Ability to work under pressure, multitask, and solve problems.
• Knowledge of health, safety, and sanitation procedures. 

Key responsibilities will also require to manage a team of 5-10 people

Four Seasons Hotel Singapore

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.

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:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Junior Captain / Captain

Every memorable meal begins with exceptional service.

As a Junior Captain / Captain, you will be at the heart of creating unforgettable dining experiences, delivering intuitive, personalised service that reflects the warmth and sophistication of Four Seasons. More than taking orders, you will build genuine connections with guests, anticipate their needs, and create moments that leave a lasting impression.

Whether it's recommending the perfect wine pairing, celebrating a special occasion, or ensuring every detail is flawlessly executed, you'll play a key role in bringing our restaurants to life. This role is ideal for hospitality professionals who are passionate about service excellence and aspire to grow their career within luxury dining.

What you will do:

You will create seamless dining experiences by delivering attentive, personalised service with confidence and genuine care. Drawing on your knowledge of our menus, wines, and daily specials, you will guide guests through their dining journey while anticipating their preferences and exceeding expectations.

Working closely with the culinary and restaurant teams, you will ensure every service is executed with precision, from the first welcome to the final farewell. You will build meaningful guest relationships, contribute to a collaborative team environment, and uphold the exceptional standards of quality, professionalism, and hospitality.

What you bring

• Minimum of 1 year of Food & Beverage service experience, preferably in a luxury hospitality or F&B establishment.

• A genuine passion for creating memorable dining experiences and delivering intuitive, personalised service

• Strong knowledge of restaurant operations, food and beverage service, and guest engagement

• Excellent communication and interpersonal skills, with the confidence to build meaningful relationships with guests and colleagues

• A keen eye for detail with the ability to multitask and remain composed in a fast-paced environment

• A collaborative mindset, positive attitude, and commitment to delivering exceptional hospitality

• Eagerness to learn, continuously improve, and grow within a world-class luxury hospitality brand.

What we offer: 

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

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

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

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

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

ABR Holdings Limited

ABR Holdings Limited (“ABR”) began as the owner and operator of the first full-service Swensen’s ice cream restaurant in Singapore back in 1979. The Swensen’s brand, with over 20 restaurants in Singapore, remains one of the market leaders in the western casual dining category and one of the preferred choices in good value family dining. Beyond Swensen’s, we also manage and develop a portfolio of popular food and beverage companies and brands. These include Season Confectionary & Bakery, Season’s Café, Earle Swensen’s, Yogen Früz, Tip Top Curry Puffs, Say What?! Salted Egg Potato Chips, Chilli Padi Peranakan Café & Restaurant and Chilli Api, an authentic Peranakan catering company.

Job Description

ABR Holdings Limited

ABR Holdings Limited (“ABR”) began as the owner and operator of the first full-service Swensen’s ice cream restaurant in Singapore back in 1979. The Swensen’s brand, with over 20 restaurants in Singapore, remains one of the market leaders in the western casual dining category and one of the preferred choices in good value family dining. Beyond Swensen’s, we also manage and develop a portfolio of popular food and beverage companies and brands. These include Season Confectionary & Bakery, Season’s Café, Earle Swensen’s, Yogen Früz, Tip Top Curry Puffs, Say What?! Salted Egg Potato Chips, Chilli Padi Peranakan Café & Restaurant and Chilli Api, an authentic Peranakan catering company.

Job Description

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

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

● Role is open to Singapore Citizens/PR only
● Sign-up bonus of $2,000
● Staff referral programme of $500
● Attractive Salary $$
● Yearly Appraisals
● 5 days work week and 2 days OFF, 44 hours
● Performance Incentives (quarterly)
● Rapid Career Growth
● Staff meals & discounted meals
● Various types of leave entitlements
● Outpatient & Hospitalisation benefits
● 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!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

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

Job Scope

The Assistant Restaurant Manager is responsible for the overall efficient and effective management and operation of the restaurant in the absence of the Restaurant Manager, including but not limited to operations, people management, customer experience and financial management.
 

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

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Company Description

At Pullman Singapore Hill Street – our world is your playground; where playfulness meets peak performance, creativity meets innovation, business meets success.

The 350-room hotel will feature a rooftop bar and executive lounge with sweeping views over Fort Canning, the Singapore River, and St Andrew’s Cathedral, along with a vibrant lobby, health and fitness centre and pool.

At Pullman Singapore Hill Street, we don't do ordinary. We challenge the status quo, redefine hospitality with seamless, fun, cool and smart interactions. #BELIMITLESS

Pullman is the high-end international brand of the Accor group, mainly targeted at cosmopolitan travelers who have wide connections and enjoy combining work and pleasure.

Accor is a world leading augmented hospitality group, with over 40 brands and more than 5,300 hotels all over the world. Come join us to make the world more welcoming, caring and inspiring.

Job Description

Summary

Responsible for preparation and presentation of all beverages in conformance to product and performance standards, maintaining of operating equipment’s, provide sound suggestions and up selling of food and beverage, and engaging guests in professional and friendly conversations.

Job Responsibilities

• In charge of the day to day running of the bar
• Prepare drink ingredients and mise-en-place
• Follow recipes and prepare beverages accordingly
• Serve and upsell beverages to guests
• Track and manage bar inventory
• Ensure compliance with health, safety, food handling, and hygiene standards
• Handle guests' feedback promptly
• Perform other duties as directed by the management

Qualifications

• Minimum 3 years of experience in a similar role to ensure competency in bar operations
• Ability to work effectively in a fast-paced environment while maintaining quality control

Additional Information

• 5-day Work Week.
• Duty Meals are provided.
• HEARTIST F&B Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses.
• Comprehensive Medical & Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.

Marriott International

Job Description

SHABESTAN PTE. LTD

Job Description

Job Duties

• Manage the daily operations of the restaurant.
• Supervise, train, and motivate restaurant staff.
• Prepare staff work schedules and shifts.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, and service standards.
• Maintain food safety, hygiene, and health regulations.
• Manage inventory, ordering, receiving, and stock control.
• Monitor restaurant sales, expenses, cash handling, and daily financial reports.
• Control food and labor costs and reduce unnecessary wastage.
• Coordinate with kitchen and service teams to ensure smooth operations.
• Check cleanliness and maintenance of the dining area ,kitchen, and facilities.
• Manage reservations, special events, and large group bookings.
• Ensure compliance with company policies and standard operating procedures (SOPs).
• Conduct staff meetings and provide performance feedback.
• Assist with recruitment and onboarding of new employees.
• Maintain good relationships with suppliers and coordinate deliveries.
• Monitor customer feedback and implement improvements.
• Prepare daily, weekly, and monthly operational reports.
• Ensure the restaurant meets sales and business targets.
• Handle emergencies and resolve operational issues quickly.
• Promote a positive, professional, and team-oriented work environment.

REQUIREMENTS

• Strong leadership and people skills with the ability to manage a team
• Excellent communication andcustomer service instincts
• Strong grasp of POSsystems, basic inventory, and staff scheduling tools
• Budgeting and financialmanagement
• Inventory and cost control
• Problem-solving anddecision-making
• Time management andorganizational skills
• Knowledge of food safety and hygiene standards
• Sales and marketing awareness

R. K. EATING HOUSE PTE. LTD.

Job Description

1. Job Responsibilities:

• Hire and train kitchen staff.
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.

1. Job Requirements:

- Ready to work any shift.

- Need to work long term.

- Ready to work for public holidays & Sunday.

NAM KEE PAU PTE. LTD.

Job Description

Job Description & Requirements

The Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Accor Asia Corporate Offices

Job Description

Company Description

Sofitel Bangkok Sukhumvit is a Green Globe-certified luxury hotel located in the vibrant heart of Sukhumvit where French elegance meets authentic Thai culture. Blending understated luxury with warm hospitality, the hotel offers an oasis of refinement amid the energy of Bangkok.

Our 345 rooms and suites are thoughtfully designed with a fusion of Thai accents and French art de vivre, providing guests with both comfort and style alongside sweeping views of the cityscape. Guests seeking an elevated stay can enjoy Club Millésime on the 31st floor, an exclusive lounge offering afternoon tea, evening canapés and panoramic views of Bangkok.

Dining is a highlight at Sofitel Bangkok Sukhumvit with signature experiences including Belga Rooftop Bar & Brasserie, serving modern Belgian cuisine, Bella Sera Restaurant for international flavors, Maison Mizuki whiskey and cocktail bar and Le Macaron for a refined French afternoon tea.

The hotel also serves as a premier destination for meetings and events, featuring 12 versatile venues across three floors - including a pillarless ballroom and state-of-the-art MICE-certified facilities.

At Sofitel Bangkok Sukhumvit, our Heartists embody passion, creativity and style, crafting unique moments that bring French elegance and Thai warmth to life for every guest.

Job Description

• Manage the Events function and sales activities to achieve revenue targets through business development, client acquisition, and account management.
• Build and maintain strong client relationships through sales visits, site inspections, proposals, negotiations, and post-event follow-up.
• Coordinate closely with operational departments to ensure smooth event execution, service quality, and client satisfaction.
• Lead and support the Events team in achieving departmental goals and delivering a high level of client service.

Qualifications

• Minimum 2-3 years of experience in hotel Sales & Events, preferably in luxury hospitality or large-scale conferencing and banquet operations.
• Strong leadership, people management, communication, and negotiation skills.
• Strong understanding of F&B, banquet operations, and event logistics, with a commercial mindset to drive revenue.

Additional Information

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Lamyong and Seaview Resort Co., Ltd.

Job Description

SYLVAN Koh Chang, Trat (www.sylvankohchang.com)

• 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

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Esquina is seeking a Restaurant Captain or Supervisor to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Spanish cuisine.

As the Restaurant Captain or Supervisor, you will be responsible for assisting the Executive Chef of the restaurant. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

Job Description

• Leading service operations

• Up-selling products based on your extensive product knowledge

• Building and maintaining relationships with guests

• Maintaining guest satisfaction levels by being proactive in service operations

• Assuring restaurant set up is complete and walkthrough is done before shift

• Improving procedures and systems

• Conducting basic training and ensure Standard Operating Procedures are adhered to 

Job Requirement

• At least 2 years as a Restaurant Captain or Supervisor in the F&B Industry.

• Good communication and customer service skills

• Working experience in a Casual restaurant is an added advantage.

• Able to work rotating shifts including weekends and public holidays

Apply Now! Come and join our team with an exciting and fulfilling career awaits!

We regret that only Singaporean/PR/LTVP+/Work Permit candidates will be considered.

Thank You

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About us

Marguerite is awarded by Michelin with one star.  ⭐  

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

                                                                                                    &

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

The Roles are Restaurant Captains / Supervisors

Job Description 

• Take guests through a magical dining experience from welcoming the guest at the front door, all the way through to saying goodbye at the end of the dining experience

• Ensure that the restaurant’s high standard in service, hospitality, hygiene, cleanliness and service systems are reliably always upheld

• Show appreciation to the guests by providing above and beyond hospitality to make their dining experience memorable

• Maintain a positive, self-motivated attitude towards changes, learning, work, tasks that you must complete and your colleagues

• Be supportive of your teammates and help them to complete their tasks and projects

• Takes initiative to support other teammates, creatively solve problems and go above and beyond for guests

• Be a reliable team member in your work and personal life

• Participate and contribute to meetings and training sessions

• Actively contribute to the company’s goals through completing tasks and projects at a high standard of quality and in a timely manner

• Any other appropriate duties and responsibilities as assigned. 

Job Requirement

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.

• At least 1 to 3 years of F&B experience as Captain / Supervisor in the Casual/ Western Restaurant or Hotel Industry.

• Able to handle all levels of customers 

• Strong communication, interpersonal, public relations, and management skills.

• Able to work independently and in a team

• Only Singaporeans

Benefits

• Basic Salary: $3,000 to $4,500 per month (based on experience)

• Staff Meals + Staff Benefits + Birthday Leave will be entitled.

• Comprehensive Medical & Dental Insurance Coverage

• 5 day’s work weeks

Apply Now to Join Us!

We regret that only short-listed candidates will be notified.

Thank You

The GMP Group

Founded in 1991, The GMP Group is a leading recruitment and HR solutions provider headquartered in Singapore, with a regional presence in Kuala Lumpur, Malaysia. With over three decades of industry experience, we partner businesses across diverse sectors to deliver tailored talent acquisition and workforce solutions.

Job Description

Responsibilities:

• Oversee daily operations across multiple F&B outlets, driving performance, profitability and guest satisfaction.

• Lead budgeting, cost control, forecasting and operational performance analysis.

• Manage, coach and develop outlet managers and operations teams.

• Ensure compliance with food safety, hygiene, workplace safety and licensing requirements.

• Oversee purchasing, inventory and vendor management to optimise costs and efficiency.

• Drive new outlet openings, menu launches, promotions and service improvements.

• Collaborate with stakeholders and implement corrective actions to ensure operational consistency and business growth.

Requirements:

• 8–10 years of F&B or hospitality experience, with at least 3 years in a GM or senior leadership role.

• Proven experience managing multi-outlet F&B operations.

• Strong leadership, communication, decision-making and commercial skills.

• Experience in budgeting, cost management and performance analysis.

• Good understanding of Singapore’s F&B market and customer trends.

• Able to thrive in a fast-paced, demanding environment.

Please state your availability, current and expected salary in the resume.

We regret that only shortlisted candidates will be notified.

GMP Technologies (S) Pte Ltd   |   EA Licence: 11C3793   |   Eddie Tang |   Registration No: R1221129

TBG (F&B) PTE. LTD.

Job Description

• Oversee the efficient operation of food and beverage outlets
• Manage, train, and mentor staff to ensure high levels of productivity, quality, and customer service
• Monitor the quality of food and beverages and ensure they meet the required standards
• Handle customer complaints promptly and professionally
• Ensure compliance with health, safety and sanitation standards
• Assist in the planning and development of menus, taking into consideration factors such as seasonal availability of ingredients and the likely number of customers
• Control stock and minimize waste
• Manage budgets, financial plans and control costs
• Organize special events and promotional activities

LeVeL33 Pte. Ltd.

LeVeL33, the World's Highest Urban Craft-brewery is a concept which presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay and city skyline. Residing in the penthouse of Asia's best business address™, the Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining.

Job Description

Job Descriptions:
• Opening and closing of the bar.
• Bar operations, including ordering, preparation and inventory.
• Mix cocktails / house specialties and prepare beverages including coffee etc.
• Service guests at the Bar / Lounge area, and restaurant when required.
• Assist other team players to ensure the sequence of service.
• Assist manager in the efficient running of the day to day bar operations.

Job Requirements:
• Friendly & quick worker.
• Efficient interaction level and proficient in English language.
• Good interpersonal and communication skills.
• Good knowledge of wine, beer and alcohol.
• Can start immediately, be willing to work shift, weekends and public holidays.
• 1~2 years’ experience in F&B industry will be an added advantage.

Why Join Us?

• Be part of a dynamic and passionate hospitality team
• Gain exposure to both front-of-house operations and event management
• Opportunity to grow with the company
• Work in a vibrant and guest-focused environment
• $500 Sign on bonus
• 17.5 days of Annual leave
• 5 days work week
• We are offering an above market rate salary
• You will be entitled for various allowances (i.e. meal, uniform)
• Other benefits (i.e. sales incentives, employee discount, birthday voucher)
• Medical and Dental claims

Private Advertiser

Job Description

About the role

Leads day-to-day wine service, service standards, Wine team deployment and execution of the Club's wine programme.

Key responsibilities

• Lead daily wine service across the Club.

• Allocate Wine team responsibilities based on reservations, PDRs and events.

• Maintain high standards of wine presentation, glassware, decanting and temperature.

• Develop strong member relationships and personalised recommendations.

• Support the Head of Wine with wine-list development, tasting and purchasing.

• Monitor cellar organisation, stock levels, availability and high-value wines.

• Lead Sommeliers and conduct briefings, wine training and coaching.

• Host/support tastings, dinners and member wine events.

• Work closely with Kitchen on pairings and Operations on service.

• Resolve wine-service issues professionally.

About you

• Extensive sommelier experience in premium hospitality.

• Advanced international wine and service knowledge.

• Wine team leadership and cellar/inventory experience.

• Recognised professional wine qualification strongly preferred.

Private Advertiser

Job Description

About the role

Manages the Club's bar and beverage operations, beverage programme, member experience, inventory, cost control and Bar team performance.

Key responsibilities

• Lead daily bar operations and maintain staffing, stock and service readiness.

• Establish beverage service standards, recipes and operating procedures.

• Develop and review cocktails, signature drinks and the non-wine beverage offering.

• Build member relationships and provide personalised beverage recommendations.

• Lead, coach and develop the Bar team and conduct briefings/product training.

• Manage beverage inventory, ordering, stock counts, wastage and cost controls.

• Monitor margins, variances and controls over premium/high-value products.

• Maintain supplier and brand-partner relationships.

• Coordinate beverage requirements for restaurants, PDRs and events.

• Maintain hygiene, workplace-safety and responsible beverage-service standards.
  

About you

• Significant bar-management experience in premium hospitality.

• Strong cocktail, spirits and beverage knowledge.

• Proven people leadership and inventory/cost-management capability.

• Strong member-relations, communication and discretion.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

• Candidate must possess at least Primary/Secondary School/"O" Level in any field.

• Required language(s): English (fluent)

• At least 4 Years of working experience in the related field is required for this position.

• Preferably Junior-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

• Responsible for the administration, service, and operation

• Responsible for the smooth operations to achieve good customer satisfaction

• Responsible for the enforcement of restaurant policies and procedures on a daily basis

• Responsible for maintaining a clean and wholesome ambiance in the outlet

• 5-day work week, split shift

• Sundays closed

• Meal allowance provided.

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

We are looking for a hands-on and service-focused F&B Supervisor to support the day-to-day operations of our three outlets — Saga Bar, Vernacular Coffee, and Hathaway. You will play a key role in ensuring smooth and efficient service while maintaining high standards of food quality, beverage quality, guest experience, cleanliness, and hospitality. Working closely with the F&B Manager, hotel management, and culinary teams, you will supervise the F&B team during daily operations, support manpower planning and staff deployment, and ensure that each outlet delivers a consistent experience while maintaining its own unique identity.

Key responsibilities

• Supervise the daily operations of Saga Bar, Vernacular Coffee, and Hathaway, ensuring smooth and efficient service

• Lead and support the F&B team during shifts, providing guidance, coaching, and direction to ensure high standards of service and hospitality

• Assist with manpower planning, staff deployment, scheduling, and operational coverage across all three outlets

• Conduct pre-shift briefings and ensure team members are properly prepared for daily operations

• Ensure outlets consistently meet established standards for food quality, beverage quality, service, cleanliness, and presentation

• Monitor service flow and proactively address operational issues during shifts

• Support the F&B Manager in monitoring outlet performance, revenue, and operational targets

• Assist with food, beverage, labour, and operating cost control, including monitoring wastage and stock usage

• Support inventory management, stock replenishment, and proper stock control procedures

• Work closely with the culinary team to ensure menu items, recipes, portioning, and presentation are consistently maintained

About you

• Previous experience as an F&B Supervisor, Senior Captain, Team Leader, or similar supervisory role, preferably within a hotel, restaurant, bar, café, or multi-outlet environment

• Experience working across multiple F&B concepts or outlets is highly preferred

• Good knowledge of restaurant, bar, café, and hospitality operations

• Understanding of food and beverage cost control, inventory management, manpower planning, and operational procedures

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

• Excellent communication and interpersonal skills

• Guest-focused with a genuine passion for delivering memorable hospitality experiences

• Hands-on, organised, and able to remain calm and effective in a fast-paced environment

• Strong attention to detail and commitment to maintaining operational standards

• Able to work shifts, weekends, public holidays, and according to operational requirements

About us

At Varel Singapore, we don't just offer a place to stay—we create memorable hospitality experiences.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

• Deliver quality customer service to all guests.
• Take reservations and enquire purpose of visit.
• Greet each guest promptly and courteously with good smile and body language.
• Present menu and share promotions, specials and items to customers.
• Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve.
• Oversee a team of servers who are assigned to his/her shift.
• Key orders in the Point-of-Sale system efficiently.
• Process payment and check bills promptly.
• Maintain cleanliness of the outlet.
• Assist manager by getting involved in planning and organizing of special events.
• Check food and beverage inventories and stocks in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Complete opening, operating, and closing procedures.
• Handle problem with cashier payments.
• Escalate guests complain to duty manager if unable to conduct service recovery.
• Implement plans to deliver excellent service for outlet.

Martino Agency

Job Description

We are looking for food and beverage supervisor who can direct and schedules kitchen, bar staff and food and beverage servers. During peak hours they may assist in seating or serving customers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• Excellentsales skills
• Excellentcustomer service skills
• Goodcommunication skills
• Leadershipskills
• Proven human resource management skills such as training, motivation,
• Excellent organizational skills
• Knowledge of the products, services, sector, industry and local area
• Knowledge of relevant legislation andregulations

Martino Agency

Job Description

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Rakki Bowl

Job Description

Join Our Growing Team!

As our group continues to expand, we are looking for passionate and service-oriented individuals to join our F&B team.

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Ensure seamless coordination between front-of-house and back-of-house teams.
• Conduct opening and closing procedures in accordance with company SOPs.
• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience.
• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times.
• Review and improve operational workflows, SOPs, and service processes to enhance productivity and customer satisfaction.
• Resolve operational issues and customer complaints promptly and professionally.

• Deliver exceptional customer service and create a welcoming dining environment.
• Attend to customers' enquiries, feedback, and special requests in a professional manner.
• Monitor customer satisfaction and implement service improvement initiatives.
• Manage reservations, walk-in guests, table allocation, and seating arrangements to optimise restaurant capacity and table turnover.
• Oversee VIP reservations, private dining arrangements, and large group bookings to ensure a seamless guest experience.
• Support frontline operations during peak service periods whenever necessary.

• Lead, supervise, motivate, and coach service crew and supervisory staff.
• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards.
• Prepare staff schedules and optimise manpower deployment according to business needs.
• Monitor employee attendance, punctuality, grooming, discipline, and overall performance.
• Participate in recruitment, interviewing, onboarding, and retention of restaurant employees.
• Foster a positive, collaborative, and high-performance working culture.

• Drive outlet sales and profitability by identifying revenue-generating opportunities.
• Plan and execute promotional campaigns, marketing initiatives, and customer engagement activities.
• Encourage menu upselling and cross-selling to maximise average spending per customer.
• Monitor sales performance, promotional effectiveness, and customer trends, recommending improvement strategies where necessary.

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality.
• Support dessert and beverage preparation when operationally required.
• Ensure food preparation areas comply with food safety and hygiene standards.
• Coordinate between kitchen and service teams to ensure efficient order fulfilment and customer satisfaction.

• Build and maintain strong relationships with local and overseas suppliers.
• Conduct regular supplier performance reviews and negotiate competitive pricing, favourable credit terms, and volume rebates.
• Develop contingency supplier networks for critical ingredients to minimise operational disruptions.
• Analyse inventory consumption patterns and establish optimal stock levels to reduce food wastage and holding costs.
• Collaborate with the Head Chef to oversee inventory management and purchasing activities.
• Verify incoming deliveries against purchase orders and participate in stock audits to ensure inventory accuracy and minimise losses.

• Prepare and analyse daily, weekly, and monthly operational reports, including: Sales performance, Labour cost, Inventory and food cost, Promotional ROI, Customer feedback
• Monitor operating expenses and identify opportunities for cost optimisation.
• Ensure accurate cashiering procedures and POS reconciliation.
• Maintain proper operational documentation and compliance records.
• Coordinate with internal departments, vendors, and external stakeholders as required.
• Support management with operational improvement projects and business initiatives.

• Ensure full compliance with company policies, SOPs, food safety regulations, and workplace safety requirements.
• Maintain a clean, safe, and welcoming restaurant environment.
• Lead by example in upholding hygiene and sanitation standards.
• Ensure compliance with all relevant regulatory and licensing requirements.

• Support daily restaurant operations whenever required.
• Undertake any other duties and responsibilities assigned by Management that are commensurate with the role.

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline.
• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role.
• Experience managing high-volume restaurant operations is highly preferred.
• Strong leadership and people management skills with the ability to motivate and develop teams.
• Excellent customer service, communication, and interpersonal skills.
• Strong problem-solving, decision-making, and conflict resolution abilities.
• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting.
• Knowledge of food safety, workplace safety, and hygiene regulations.
• Experience in supplier management, procurement, inventory control, and cost optimisation will be an advantage.
• Proficient in Microsoft Office applications and POS systems.
• Able to work on rotating shifts, weekends, and public holidays.
• Possess a valid Food Safety & Hygiene certification.
• A proactive, hands-on leader with a strong sense of ownership, adaptability, and commitment to operational excellence.

Four Seasons

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.

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive. As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest. If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional. Discover more at press.fourseasons.com/singapore

Bring Every Detail Together. Create Experiences That Matter.

As a Conference Services Manager, you will be the key link between our clients and the hotel, transforming event plans into seamless, memorable experiences.

From executive meetings and conferences to social celebrations and bespoke events, you will take ownership of the planning and coordination journey, ensuring every detail is thoughtfully considered and every team is aligned. You will work closely with clients to understand their vision, anticipate their needs and bring their expectations to life with care and precision.

Working across Catering, Food & Beverage, Culinary and other hotel departments, you will orchestrate the details that allow every event to feel effortless for our guests.

This role is ideal for a hospitality professional who thrives on ownership, enjoys bringing people and details together, and takes pride in creating experiences that leave a lasting impression.

• Take ownership of the end-to-end conference servicing journey, from event handover and planning through to execution and post-event follow-up.

• Build strong relationships with clients, understanding their objectives, preferences and expectations to create a personalised event experience.

• Conduct planning meetings, site inspections and pre-event discussions to ensure every detail is understood and thoughtfully coordinated.

• Prepare and manage Banquet Event Orders (BEOs) and ensure all event information is accurate, clear and communicated to the relevant teams.

• Coordinate closely with Food & Beverage, Culinary, Engineering, Housekeeping, Front Office and other departments to ensure seamless event execution.

• Lead event briefings and communicate key requirements, timelines, VIP details and special arrangements to all stakeholders.

• Be present during events to anticipate needs, resolve challenges and make real-time decisions, ensuring the experience remains seamless from start to finish.

• Proactively identify potential gaps or challenges before they arise and put solutions in place to ensure flawless delivery.

• Manage last-minute changes and special requests with flexibility and a solutions-focused approach.

• Follow up with clients after events, gather feedback and identify opportunities to further elevate the guest experience.

• Maintain accurate event records, schedules and relevant systems to ensure effective communication and operational continuity.

• Support the team in identifying opportunities to improve processes, enhance service delivery and elevate the overall conference experience and future business partnerships.

• Lead by example and contribute to a culture of collaboration, accountability and continuous improvement.

• Bachelor’s Diploma or Bachelor’s degree in Hospitality Management, Events, Business or a related discipline.

• Relevant experience in Conference Services, Catering, Banquets, Events or luxury hospitality.

• Strong understanding of event planning, conference operations and the end-to-end guest journey.

• Exceptional organisational skills and a meticulous eye for detail, with the ability to manage multiple events and priorities simultaneously.

• Confident communicator who can build strong relationships with clients and effectively influence and coordinate across departments.

• Proactive mindset with the ability to anticipate needs.

• Strong ownership and accountability

• Team player who enjoys bringing people together and creating alignment across different functions.

• Passion for creating seamless, personalised and memorable experiences for guests and clients.

• A growth mindset, curiosity and ambition to develop further within luxury hospitality.

• A culture built on mutual respect, offering a growing world of opportunities and an environment that supports the pursuit of excellence.

• Career growth opportunities.

• A strong, unique culture.

• Best-in-industry training.

• Complimentary stays at Four Seasons properties (subject to availability), with discounted meals.

• Paid holidays/vacation.

• Dental, medical, and life insurance.

• Employee service awards/Birthday Gift.

• Annual employee party/social and sporting events.

• Complimentary meals in a dedicated employee restaurant.

Schedule & Hours: This position requires one to work from Mondays to Fridays, 8.30 am to 6.00 pm, with the flexibility to work weekends and public holidays as business needs arise.

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

As Director, Brand Food & Beverage (F&B) Concept Development Luxury & Lifestyle – Asia Pacific (APAC), you will lead the creative and bespoke arm of F&B brand development across Hilton's luxury and lifestyle portfolio in APAC, developing well-defined, one-of-a-kind F&B concepts that strengthen brand recognition, elevate the guest experience and create tangible value for owners.

You will conduct market research to determine regional suitability, competitive positioning, target audience and economic viability for each concept, and work closely with internal Architecture & Design, Operations and Technical Services teams to guide owners' project teams through every F&B-related decision. This is a hands-on role within a small, close-knit team: you will operate as an individual contributor delivering original creative work yourself, while also managing day-to-day tasks and priorities across the wider team. Excellent communication skills are essential, you will be a primary voice to owners, senior stakeholders and internal partners as well as to your own team.

WHY YOU’LL BE A GREAT FIT

You have these minimum qualifications:

• Degree in Interior Design, Hospitality, F&B Management or a related field, with significant hospitality or F&B experience.
• 7+ years of restaurant design or F&B concept development experience, including 4+ years in a senior creative or F&B design leadership capacity. Ideally in the luxury or lifestyle segment. 
• Demonstrated ability to translate brand strategy into distinctive, ownership-ready bespoke concepts.
• Strong knowledge of F&B operations, service techniques and current global F&B trends and concepts in the luxury and lifestyle space.
• Ability to think creatively and pair design ability with F&B operations experience.
• Ability to convey mood, narrative and brand story through the selection and use of imagery and materials.
• Excellent visual, written and oral communication skills, with the ability to interact with and influence senior stakeholders, present persuasively, and communicate clearly with a small, close-knit team.
• Comfortable operating as an individual contributor on a small team – equally capable of hands-on creative delivery and of managing day-to-day tasks and priorities for the wider team.
• Ability to deliver presentations in a concise, well-organized and persuasive manner.
• Strong project management skills, with the ability to manage multiple concurrent concepts under deadline pressure.
• Ability to adapt to extensive regional travel and schedule changes.
• Absolute discretion and confidentiality regarding sensitive ownership and brand information.
• Proficient in Microsoft Word, Excel and PowerPoint, Adobe InDesign or any other creative presentation tool.

It would be useful if you have:

• Experience in or knowledge of Restaurant Design.

• Experience in or knowledge of the luxury and lifestyle segment of the market.

• Global F&B operational management experience.

• Restaurant Front of House (FOH) service operations.

HOW YOU WILL MAKE AN IMPACT

Your role is important, and below are some of the fundamental job duties that make your work unique.

What your day-to-day will be like: 

• Strategically assess the project, market and guest profile before recommending the F&B concept strategy for a property. 
• Ensure concepts that are proposed are aligned with the regional F&B operations team and will drive strong commercial returns. 
• Develop well-defined, bespoke F&B concepts for luxury and lifestyle brands across pipeline, renovation and conversion hotels.
• Own the full creative arc of a concept – narrative, culinary and beverage direction, service ritual, mood and spatial storytelling – in partnership with Architecture & Design.
• Conduct and regularly refresh market research to determine regional suitability of concepts, competitive set, target audience and economic factors.
• Prepare and present detailed, ownership-ready F&B concept briefs to owners and their representatives.
• Identify and evaluate brand-relevant restaurant operators and concept partners, reviewing financial acumen and fit for business, and advise ownership accordingly.
• Evaluate and identify new business opportunities for additional bespoke concepts.
• Track progress and compliance of concept initiatives against the project board; determine working schedules and task completion dates based on project deadlines.
• Manage day-to-day tasks, priorities and workflow across the small F&B concept development team, keeping deliverables on track.

How you will collaborate with others:

• Ensure coordination among key stakeholders – Hotel Operations, Technical Services, Architecture & Design, in support of concept development and the design process.
• Build and maintain strong business relationships with senior owners, asset managers and operators, serving as the primary regional creative contact for bespoke F&B concept development.
• Contribute to brand standards review and updates in partnership with Brand Heads and F&B Operations.

What projects or deliverables you will take ownership of: 

• Direct and mentor supporting creative/design Team Member(s) in the execution of concept briefs, establishing work priorities, while remaining hands-on and personally delivering creative work as an individual contributor.
• Participate in Brand F&B Development special projects as team lead, keeping constituents updated on related activity.
• Assist the Senior Director F&B – APAC in achieving strategic and department goals, and support ad-hoc projects as needed.

Elitez Pte Ltd

Established since 2010, Elitez Pte Ltd is a strategic partner in operational projects, general recruitment and payroll management. With the single-minded focus by our founding team, we emerged as a market leader within the FMCG manpower sphere in 2013. There-on, we evolve ourselves to be a strategic partner in managing service-driven outsourced manpower teams.

Job Description

About the role

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

Six days weekly based on roster:

1. 1100hrs to 1500hrs;

2. 1730hrs to 2130hrs;

Key responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service

• Ensure seamless coordination between front-of-house and back-of-house teams

• Conduct opening and closing procedures in accordance with company SOPs

• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience

• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times

• Lead, supervise, motivate, and coach service crew and supervisory staff

• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards

• Prepare staff schedules and optimise manpower deployment according to business needs

• Drive outlet sales and profitability by identifying revenue-generating opportunities

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality

About you

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline

• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role

• Experience managing high-volume restaurant operations is highly preferred

• Strong leadership and people management skills with the ability to motivate and develop teams

• Excellent customer service, communication, and interpersonal skills

• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting

• Knowledge of food safety, workplace safety, and hygiene regulations

• Proficient in Microsoft Office applications and POS systems

• Possess a valid Food Safety & Hygiene certification

• Experience in Chinese cuisine

• Candidate must be willing to do OT, work on weekends, PH, weekdays and on roster.
  

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using, and disclosing your personal data for the purpose stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

Marriott International

Job Description

King Power Mahanakhon Co.,Ltd.

The King Power Corporation, established in 1989, has emerged as a leading retail business group in the travel retail industry, driving the business towards new global dimensions. Under the new concept of “THE POWER OF POSSIBILITIES,” we continuously explore new possibilities and aim to create innovative experiences and possibilities in travel through our eight core business groups.

Job Description

About the role

A Sommelier role focused on curating an exceptional wine list, offering personalized recommendations to guests, and managing all aspects of wine service in a fine dining or luxury resort environment.

Key responsibilities

• Curate an exceptional wine list and offer personalized recommendations to guests

• Conduct wine tastings and educational sessions to enhance the guest's experience

• Select wines, create drink lists and manage stock

• Recommend food and wine pairings to guests

• Source wines from wine suppliers to ensure exclusivity and set up tastings with wine makers and for corporate events

• Stay updated on wine trends and industry developments

• Establish operational strategies to meet quality and guest service standards

• Organize special events and entertainments to attract more guests

• Maintain the cleanliness of the outlet

About you

• Bachelor's degree in hospitality, or related field

• Proficiency in Thai and English

• Minimum 3-5 years of experience as a Sommelier in a fine dining restaurant or luxury resort

• Certification from a respected sommelier program (e.g., CMS, WSET)

• Excellent communication and interpersonal skills

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

We are looking for an experienced and dynamic F&B Manager to oversee the day-to-day operations of our three outlets. You will be responsible for ensuring smooth and profitable outlet operations while delivering consistently high standards of food quality, service, guest experience, and hospitality. Working closely with the hotel management and culinary teams, you will lead and develop the F&B team, drive outlet performance, manage costs and resources, and ensure each outlet maintains its own identity while operating in line with the hotel's overall standards.

Key responsibilities

• Oversee the daily operations of Saga Bar, Vernacular Coffee, and Hathaway, ensuring smooth and efficient service

• Lead, coach, and motivate the F&B team to deliver consistently high standards of service and guest experience

• Manage manpower planning, staff deployment, scheduling, and operational coverage across all three outlets

• Ensure outlets consistently meet established standards for food quality, beverage quality, service, cleanliness, and presentation

• Monitor outlet performance, revenue, and key operational targets, identifying opportunities to improve profitability and business performance

• Manage food, beverage, labour, and operating costs while maintaining appropriate quality and service standards

• Monitor inventory levels, stock usage, wastage, and stock control procedures to minimise unnecessary costs and losses

• Work closely with the culinary team to ensure menu items, recipes, portioning, and presentation are consistently maintained

• Ensure compliance with food safety, hygiene, workplace safety, and hotel operational standards

• Handle guest feedback, complaints, and service recovery professionally and effectively

About you

• Previous experience in an F&B Manager, Assistant F&B Manager, or similar management role, preferably within a hotel or multi-outlet environment

• Experience managing multiple F&B concepts or outlets is highly preferred

• Strong knowledge of restaurant, bar, café, and hospitality operations

• Good understanding of food and beverage cost control, inventory management, labour planning, and outlet profitability

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

• Excellent communication and interpersonal skills

• Strong commercial awareness with the ability to identify opportunities to increase revenue and improve profitability

• Guest-focused with a genuine passion for delivering memorable hospitality experiences

• Organised, hands-on, and able to manage multiple priorities in a fast-paced environment

• Strong problem-solving and decision-making skills

About us

At Varel Singapore, we don't just offer a place to stay—we create memorable hospitality experiences. Join our Food & Beverage team and take a key leadership role in shaping the success of Saga Bar, Vernacular Coffee, and Hathaway. Be part of a passionate hospitality environment where great food, thoughtful service, distinctive concepts, teamwork, and guest satisfaction are at the heart of everything we do.

Queen Sirikit National Convention Center.

With three decades of solid experience, N.C.C. Management & Development Co., Ltd. is Thailand’s leading private venue management company. Known for excellence in organizing international events, N.C.C. has managed Queen Sirikit National Convention Center since 1991, The Throne International Convention Center Hat Yai since 2008, Samyan Mitr Town Hall since 2019 and One Bangkok Forum since 2024. The company offers full MICE services including event organizing, contracting, electrical systems and F&B services.

Job Description

Key Responsibilities:

• Lead and manage F&B operations to ensure excellent service quality and customer satisfaction.

• Plan manpower and resources effectively based on event requirements and business volume.

• Lead, coach, and develop the F&B team to achieve operational and service standards.

• Manage food costs, materials, and operating expenses to maximize efficiency and profitability.

• Ensure smooth F&B operations throughout events and deliver services according to customer requirements.

• Work closely with Sales, Event Operations, and other departments to ensure seamless event execution.

• Identify opportunities to improve processes, service quality, and operational efficiency.

Qualifications:

• Bachelor’s degree in Hospitality, Tourism, Business Administration, or a related field.

• 8–10 years of experience in F&B, Catering, Banquet, Hospitality, or Event operations.

• Experience in Convention Center, Hotel, MICE, or Event business is highly preferred.

• Strong leadership and team management skills.

• Solid knowledge of F&B operations, manpower planning, and cost control.

• Excellent communication, problem-solving, and decision-making skills.

• Good command of English is an advantage.
  

Sgo Tas Pte Ltd

Job Description

WHO ARE WE?

INITIA Group sets out to find a consumer service business that is differentiated and advantaged, non-seasonal and non-cyclical. We believe in going the extra mile when serving our customers, providing them with the utmost experience during every of their visit. With a strong senior management, we possess a strong presence within the South East Asia Region.

We are looking for a F&B or Restaurant Floor Supervisor who will be responsible for supervising the day-to-day operations of the outlet restaurant side. He or She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES:

• Work closely with the Asst. Manager and Manager for the smooth operations of floor assigned
• Supervise opening and closing operations ensure standard protocols are followed
• Interact positively with customers, ensure customer satisfaction, solicit feedback from customers concerning food and service in the outlet
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Supervise and maintain cleanliness of the outlet
• Ensure compliance with safety and sanitation regulations
• Respond promptly to customer complaints/concerns and suggest solutions to resolve complaints

QUALIFICATIONS:

• Bachelor's Degree in Hospitality / Retail Management or any related course
• Proven supervisory work experience in a hotel or restaurant set up (minimum of 2-3 years of experience)
• Strong leadership skills
• Excellent communication skills
• Customer service oriented

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

AFLOAT CO., LTD.

Job Description

About the role

The SOAR Ocean Club Boat Captain is the licensed master of the transfer and tender vessels that carry guests between the Pattaya shoreside embarkation point and the floating ocean club. The safety of every guest during transit begins and ends with this role.

Key responsibilities

• Navigate the transfer route between the Ocean Marina Pattaya and SOAR Ocean Club safely, efficiently, and in compliance with Thai maritime traffic regulations

• Ensure all passenger safety briefings are delivered before departure and that all guests are correctly seated and secured

• Ensure smooth, dignified embarkation and disembarkation for guests — particularly VIP and HNWI guests requiring elevated handling

• Maintain the cleanliness, presentation, and seaworthiness of the transfer vessel to SOAR brand standards

• Continuously assess weather forecasts, sea state, wind speed, and visibility conditions before and during each operational event

About you

• Valid Thai commercial vessel operator license (or international equivalent recognized by Thai Maritime Enforcement Command)

• Minimum 3 years experience as a licensed captain or master of small commercial passenger craft

• Proven competency navigating coastal and inshore waters — Gulf of Thailand experience advantageous

• STCW Basic Safety Training (mandatory)

• VHF Radio Operator License (Short Range Certificate or equivalent)

• First Aid & CPR/AED certified

• Man overboard drill certification and practical competency

• Fluent English & Thai

Pop Padel Sdn Bhd

Job Description

• Lead Daily F&B Operations
  Oversee all aspects of the food and beverage operation — from opening to closing — ensuring the bar, kitchen, and service areas are clean, well-stocked, and running smoothly. Uphold food safety and hygiene standards in line with SFA requirements, and resolve service issues quickly and efficiently.

• Team Management
  Supervise, schedule, and support F&B staff including baristas and servers. Ensure clear communication, effective task delegation, and consistent service standards. Provide on-the-ground leadership and foster a positive, team-first culture.

• Menu, Inventory & Cost Control
  Manage the food and drinks menu alongside management, keeping the offering fresh and relevant. Oversee stock levels, supplier relationships, and ordering to minimise wastage, and monitor F&B costs, portion control, and margins to keep the operation profitable.

• Drive F&B for Activities & Events

  Collaborate with the team to deliver F&B for tournaments, coaching programs, and social events. Plan and manage catering for corporate events, group bookings, and private functions, ensuring smooth execution and an excellent guest experience.
  

• Admin & Reporting
  Oversee administrative tasks including inventory management, ordering supplies, and staff scheduling. Track F&B sales and performance metrics, manage licensing and compliance, and support management in planning and execution. 

ALLA PICHAI PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

Our food and beverage chef is required to do basic food preparation and cooking while maintaining good food hygiene. They are also needed to do regular stock checks with fellow food and beverage co-workers to avoid any disruption in the operations of the food outlet. They are also required to have basic knowledge on the food handling and also food hygiene.

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Salary: S$4,000 – S$5,000 per month
Working Hours: Monday to Friday, 9:00 AM – 6:00 PM (Saturday attendance may be required when events are scheduled)
Location: Raffles Place

Role Overview

We are looking for an experienced Front Office Manager to oversee the daily operations, hospitality services, facilities management and events at specific site office.

You will ensure the smooth running and upkeep of the property while delivering a premium experience to guests and stakeholders. This role involves managing reception operations, service providers, contractors, events, facilities and operational reporting.

Key Responsibilities

Lounge and Hospitality Operations

• Oversee the daily operation and overall presentation of the office.
• Manage hospitality services, including F&B arrangements, scenting and indoor plants
• Manage luxury lounge operators and service partners/brands
• Collaborate with relevant stakeholders to ensure seamless operations within the lounge
• Provide reception relief coverage when required

Facilities and Vendor Management

• Manage vendors providing cleaning, hygiene, pest control, security and indoor plant-maintenance services
• Conduct regular property inspections and ensure wear and tear is addressed promptly
• Oversee the completion and rectification of defects within the lounge
• Obtain quotations for ad hoc works, prepare recommendations for approval and coordinate contractors
• Ensure the property remains safe, presentable and operational at all times

Events and AV Support

• Manage the event-booking and approval process
• Plan and execute events held within the suite, including F&B, logistics and venue setup
• Coordinate and support live AV operations during events when required
• Attend Saturday events where operational support is needed

Team and Operational Management

• Plan and manage staggered work schedules for the reception team
• Maintain and update operational SOPs and service protocols
• Ensure service providers and employees comply with established operating standards
• Take ownership of operational matters to ensure the smooth running of the suite

Reporting and Administration

• Track lounge utilisation, F&B expenditure and other operational costs
• Prepare monthly utilisation and expense reports
• Maintain accurate operational records and supporting documentation

Requirements

• Bachelor’s degree or equivalent with at least 5 years of relevant experience; or a diploma with at least eight years of relevant experience
• Relevant experience in hospitality, facilities management, workplace operations, premium lounge operations or a related field
• Experience managing front-office teams, vendors, contractors and service providers
• Experience planning and supporting corporate events, including logistics and AV coordination
• Able to obtain and evaluate quotations and monitor operational expenditure
• Comfortable working independently and taking ownership of site operations
• Able to work on Saturdays when events are scheduled

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

EA Reg. ID: R25157446 (Katherine Carlen)

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No: 01C4394

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre/One Holland Village/ Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee daily restaurant operations, ensuring excellent guest service and smooth team performance.
• Manage financial, administrative, and payroll tasks in compliance with company policies.
• Enforce hygiene, safety, and operational standards throughout the restaurant.
• Train, mentor, and support staff development, including onboarding of new employees.
• Analyze sales metrics, manage systems (POS), and implement improvements to drive growth.

REQUIREMENTS

• At least 3 years of relevant experience in the F&B industry
• Minimum Diploma or Degree in Hospitality Management / Professional Certificate / Nitec
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to ••••@hhplgrp.co with your availability date and expected salary.

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

Bouillon Gavroche Mg

Job Description

DISCOVER YOUR FUTURE WITH THE NEWEST FRENCH CONCEPT ON ORCHARD ROAD! BOUILLON GAVROCHE located at 333A Orchard Road, Mandarin Gallery, is currently seeking suitable experienced applicants for the following positions.

Job Summary

You will support restaurant management by managing daily operations and resolving quality issues to ensure smooth service. You will also be responsible for opening and closing the restaurant and maintaining all operational aspects to meet service standards.

Responsibilities

• Collaborate with restaurant management to monitor and resolve daily operational and quality challenges to maintain service excellence
• Perform daily opening and closing procedures to prepare the restaurant for service and secure it after hours
• Manage and maintain all operational areas of the restaurant to ensure smooth and efficient service delivery
• Apply basic knowledge of service sequence to support consistent, high-standard customer service
• Demonstrate initiative and a service-oriented attitude to contribute positively to the team environment

Required competencies and certifications

• Strong written and spoken communication skills to effectively interact with team members and customers
• Good interpersonal skills to build positive working relationships within the team and with guests

Preferred competencies and qualifications

• Willingness to learn and apply fine dining service standards to enhance customer experience
• Ability to work effectively as a team player to support restaurant operations

Benefits

• 5-day work week
• Shared tips
• Staff meal provided
• Incentive programme

Notes

• Opportunities available for career progression

• Working location: Mandarin Gallery

Awfully Chocolate Pte Ltd

Back in 1998 we decided we would give the boot to fancy french pastries (which were concoctions of everything but cake) that had invaded Singapore and bring the humble cake back to its glory days. We resolved to put the cake back into cake and we would make it chocolate. It was a simple resolve and we didn't want to complicate it.

Job Description

About the role

Awfully Chocolate is opening a new beverage-forward concept. We're looking for passionate, enthusiastic individuals to join our team and be part of our journey in creating a fresh and exciting chocolate beverage experience in Singapore.

Key responsibilities

• Craft quality beverages with care, consistency, and attention to detail

• Deliver warm, friendly, and excellent customer service

• Operate equipment safely and confidently

• Maintain high standards of cleanliness, hygiene, and food safety

• Monitor stock levels and communicate inventory needs promptly

• Work efficiently as part of a positive and supportive team

About you

• Barista/ Tea brewing/ F&B experience is preferred, and training will be provided

• Reliable, motivated, proactive, and eager to learn

• Comfortable working in a fast-paced environment

• A positive team player with good communication skills

MAISON ANLI (PTE. LTD.)

Job Description

Join Our Team as a Restaurant Manager!

Are you a passionate leader with a love for hospitality and a flair for delivering exceptional service?

Mediterranean Restaurant with Pizza, Grill and Deli specializing in Greek Cuisine is looking for an experienced Restaurant Manager.

-Responsibilities-

• Oversee daily restaurant operations, ensuring smooth coordination between Front-of-House and the kitchen.
• Uphold the authenticity of our Greek cuisine and cultural dining experience.
• Lead, train, and motivate staff to deliver top-tier customer service.
• Monitor inventory, manage supply orders, and liaise directly with Greek ingredient suppliers.
• Handle customer feedback and resolve issues professionally.
• Develop marketing initiatives, collaborating with Greek associations and cultural communities.
• Ensure compliance with hygiene, safety, and regulatory standards.
• Manage budgets, payroll, and cost controls to achieve business profitability.
• Plan and organize special events.

-Requirements-

• Proven experience as a Restaurant Manager, preferably in Mediterranean or Greek dining.
• Strong leadership, communication, and people-management skills.
• Solid understanding of Greek cuisine, wines, and cultural dining traditions.
• Financial and operational management experience, including budgeting and revenue growth.
• Able to work evenings, weekends, and public holidays.