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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, 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.

BLACK HORSE CONCEPTS PTE. LTD.

Job Description

Job Description & Requirements

• Supervising both back-of-house and front-of-house operations.
• Ensuring food and service quality for guests.
• Making sure health and safety regulations are complied with.
• Keeping track of operational costs.
• Logging and managing reservations.
• Addressing any customer concerns.
• Creating a positive environment for staff and customers.
• Hiring, training, and monitoring staff.
• Monitoring inventory and delivery schedules.
• Ensuring food quality.
• Communicating with vendors and suppliers.
• Ad-hoc tasks in the restaurant where required

Ritual Collective

Job Description

Key Responsibilities

1. Daily Operations Management: Restaurant managers are responsible for the smooth running of the restaurant, which includes overseeing both front-of-house and back-of-house operations. This involves managing staff schedules, ensuring high service standards, and maintaining a welcoming atmosphere for customers. 2
2. Staff Management: They are involved in hiring, training, and supervising restaurant staff. This includes conducting performance evaluations, providing feedback, and fostering a positive work environment to enhance team productivity. 2
3. Customer Service: Ensuring customer satisfaction is a top priority. Managers address customer complaints, gather feedback, and implement improvements based on customer experiences. 2
4. Financial Management: Restaurant managers handle budgeting, forecasting, and financial reporting. They are responsible for managing costs, maximizing profitability, and ensuring that the restaurant meets its financial goals. 2
5. Compliance and Safety: They ensure that the restaurant complies with health and safety regulations, maintaining cleanliness and safety standards in both food preparation and service areas. 2
6. Inventory Management: Managers oversee inventory levels, order supplies, and manage vendor relationships to ensure that the restaurant is well-stocked and that costs are controlled.

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

POSITION SUMMARY

We are seeking a dynamic and analytical professional to join our Commercial team Assistant Manager, Commercial Performance.  In this role, you will be responsible for formulating strategies and identifying opportunities to maximize total revenue across all operating departments, including Rooms, Food & Beverage, Spa, and other ancillary outlets, through data-driven insights and continuous performance monitoring. You will work closely with corporate leadership, Revenue Management, Operations, Finance, and hotel General Managers and strategy teams to develop and execute holistic strategies and long-term revenue plans to ensure total property profitability and alignment with business goals.

THE ROLE

Total Revenue Optimisation

• Analyse performance data across all revenue-generating channels, including Rooms, F&B (restaurants, bars, banquets), Spa, Wellness, and special events.
• Participate in and support the planning and execution of total topline pricing strategies for new and existing properties.
• Work with hotel teams to formulate and challenge annual and long-term total revenue plans and forecasts.
• Ensure all commercial strategies are rooted in sound judgment and comprehensive cross-departmental data analysis.

Data Analysis & Reporting

• Collect, clean, and analyse large volumes of data from various departments to uncover trends and actionable insights.
• Produce regular and ad hoc reports on Total Revenue, KPIs (RevPAR, TRevPAR, GOPPAR), and departmental profitability metrics.
• Utilize advanced tools such asHotelIQ, IDeaS G3 RMS, Excel, Power BI, and other management platforms to visualize total property performance.

Demand Forecasting & Trend Analysis

• Leverage IDeaS G3 RMS and HotelIQ to build accurate weekly, monthly, and annual topline forecasts across all operating departments.
• Monitor market trends and customer behaviour to predict demand patterns for Rooms, Spa, and F&B, adjusting strategies accordingly.
• Maintain historical data related to demand-generating events and analyse the effectiveness of cross-departmental promotions.

Collaboration & Strategy Development

• Collaborate with Marketing, Sales, and Operations teams to develop integrated promotional and pricing strategies that drive total guest spend.
• Support the implementation of advanced revenue management techniques, such as dynamic pricing for Rooms and F&B, and segmentation strategies across the portfolio.
• Share best practices and innovative profit-generating ideas for all operating departments across all properties.

Competitive & Market Analysis

• Conduct regular market analysis to understand key drivers, customer behaviours and competitor pricing.
• Support outlet-level teams in tracking and improving metrics such as Average Check, Average Spend per Cover, COGS and labour efficiencies.

Optimisation of F&B Operations

• Analyse labour costs and COGS across F&B and Spa to recommend strategies that improve operational efficiency and overall profit margins.
• Monitor total topline KPIs across properties and provide actionable insights for process and performance improvement.
• Ensure synergy and consistency in the use of revenue tools (IDeaS, HotelIQ), systems, and processes across all hotels.

Technology & Tools

• Leverage advanced analytics tools(e.g., IDeaS G3 RMS, HotelIQ, Excel, SevenRooms, Perfect Check, Power BI, WiseFins, etc.) to manipulate and visualise data. Stay updated on the latest technologies and methodologies in revenue management and data analytics for the F&B industry.

TALENT PROFILE

Qualification

Bachelor’s degree in Business, Hospitality, Economics, Data Science, or a related field.

Work Experience

3+ years of experience in revenue management, data analysis, or a related role in the hospitality industry covering multiple operating departments.

Experience with revenue optimization tools and/or pricing management platforms.

Knowledge of hotel operations, including Rooms distribution, F&B pricing, and Spamanagement.

Technical Skills

Proficient in data analysis tools (Excel, SQL, Power BI, Tableau)

Kindly note that only shortlisted candidateswill be contacted.

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

Responsibilities:

• Manage daily operations across multiple restaurant locations, ensuring efficient service and high customer satisfaction.

• Maintain authenticity and quality standards of Chinese cuisine, including food presentation and overall customer experience.

• Lead, train, and mentor outlet managers and service staff to cultivate a strong team-oriented culture.

• Analyze and drive key performance indicators (KPIs) such as sales figures, cost management, and productivity.

• Implement and uphold standard operating procedures (SOPs) as well as hygiene and food safety regulations.

• Conduct regular audits and performance evaluations to ensure consistent operational excellence.

• Oversee staffing plans and scheduling to optimize manpower across all outlets.

• Address customer feedback and resolve issues swiftly to enhance service quality.

• Collaborate with kitchen teams to ensure menu standardization, introduce seasonal offerings, and manage costs effectively.

• Assist with the planning and execution of business expansion initiatives, including new location openings and renovations.

Requirements:

• Minimum 5 years of experience in food and beverage operations, with at least 3 years in a managerial capacity overseeing multiple outlets.

• Strong understanding of operations specific to Chinese cuisine and dining service standards.

• Proven experience in managing profit and loss, controlling costs, and driving sales growth.

• Excellent leadership, communication, and people management abilities.

• Capability to thrive in a dynamic, fast-paced multi-outlet environment.

• Knowledge of food safety regulations and compliance protocols.

• Familiarity with basic reporting and restaurant management software.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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Loulouca Pte. Ltd.

Job Description

About the company

Loulouca is a contemporary dessert house built on precision, intention, and continuous improvement. We believe great work comes from consistency, attention to detail, and a willingness to learn.

As part of our opening team, you will play a key role in shaping our standards and culture from day one. We value positive, upbeat energy, strong teamwork, and a shared commitment to taking ownership of your work. 

Role: Hostess/ Reservations manager

Salary: $2,800 - $3,200 / month basic 

Work schedule: 5 days workweek, 8 hour per day 

Location: Ann Siang Hill 

Start: 27 July 2026

Role overview: 

We are looking for a hostess to manage guest flow across both takeaway and dine-in operations. This role sits at the front of the experience—handling reservations, managing waitlists, and guiding customers through our products with clarity and confidence. You will be responsible for creating a strong first impression while ensuring service runs smoothly and efficiently. This role requires a positive, upbeat energy and the confidence to engage with guests naturally.

Key responsibilities 

• Attend to customers looking to purchase takeaway items

• Explain cakes and products clearly and confidently

• Engage customers in a warm, approachable, and proactive manner

• Guide customers in their selection where needed including dietary requirements

• Greet guests warmly and professionally upon arrival

• Communicate accurately if guests have questions regarding take away items

• Manage seating flow and guide guests to their tables for dine in service

• Maintain awareness of table status and service timing

• Manage dine-in reservations and booking systems

• Handle walk-ins and organise waitlists effectively

• Communicate accurate waiting times and manage guest expectations

• Optimise table allocation to support smooth service flow

• Manage pre-order pickups and ensure accurate handover to guests

• Pack pre order cakes carefully, maintaining presentation and quality

• Ensure all orders are prepared and handed over correctly

• Act as a central point of communication between guests and the team

• Maintain a calm, organised, and welcoming front-of-house environment

• Guide and train new team members / part timers

Requirements

• Prior F&B, hospitality, or customer-facing experience preferred

• Strong communication and interpersonal skills

• Comfortable managing multiple responsibilities simultaneously (guests, reservations, takeaway)

• Organised and detail-oriented, especially with bookings and pre-orders

• Confident interacting with customers in a high-touch environment

• Good communication and teamwork skills

• Ability to work on weekends and public holidays

Please send your resume to hr•@loulouca.com

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

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

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Straits Atelier Pte Ltd

Job Description

SMOKE & BARREL IS HIRING — SERVICE FLOOR MANAGER

Smoke & Barrel is looking for a capable and energetic Service Floor Manager to lead front-of-house operations and deliver a smooth, welcoming dining experience for our guests.

We are seeking someone who is hands-on, responsible, and confident in managing service flow, customer interactions, and daily floor coordination.

Job Scope

- Oversee day-to-day front of house service operations

- Welcome and seat guests

- Guide customers on QR ordering system

- Serve water and ensure guest comfort throughout dining

- Coordinate closely with kitchen for smooth food dispatch

- Monitor service timing and table turnover

- Handle customer feedback and resolve issues professionally

- Maintain cleanliness and presentation of dining area

- Train and supervise service crew when required

- Ensure a warm, efficient and organized guest experience at all times

Requirements

- Prior experience in restaurant / café / hospitality floor service preferred

- Leadership or supervisory experience is a plus

- Good communication and customer service skills

- Able to stay composed during busy periods

- Responsible, punctual and proactive

- Team player with strong sense of urgency

- Comfortable using digital ordering systems / POS

What We’re Looking For

We value attitude, accountability and service instinct more than just years of experience.

This role is ideal for someone who:

- enjoys interacting with people

- can think on their feet

- takes pride in running a smooth service floor

- wants to grow with an expanding F&B brand

Salary

Competitive salary based on experience.

Working Location:

Changi Region

Private Advertiser

Job Description

About the role

As the Hotel Operations Manager, you will play a pivotal role in ensuring the smooth and efficient running of our hotel in the Chinatown Central Region. This full-time position will see you overseeing all daily hotel operations, from front desk management to staff supervision and guest experience optimization.

What you'll be doing

1. Manage and oversee all hotel operations, including front desk, housekeeping, and maintenance

2. Develop and implement operational strategies to enhance efficiency, guest satisfaction, and profitability

3. Lead, motivate, and provide training to a team of hotel staff to ensure exceptional service delivery

4. Monitor and analyse hotel performance metrics, identifying areas for improvement

5. Ensure compliance with relevant industry regulations, safety standards, and brand guidelines

6. Collaborate with other departments to coordinate hotel activities and address guest inquiries

7. Manage the hotel's inventory, procurement, and budgeting processes

What we're looking for

1. Experience in hotel operations management or a related field

2. Strong leadership, problem-solving, and decision-making skills

3. Excellent communication and interpersonal abilities to effectively interact with guests and staff

4. Proficient in hotel management software and data analysis tools

5. Thorough understanding of the hospitality industry, including trends, best practices, and regulatory requirements

6. Ability to multitask, prioritize, and work under pressure to meet deadlines

About us

Set in Singapore’s vibrant Chinatown, our hotel is a 46-room design hotel that offers a contemporary take on the traditional heritage shop house.

SEIKO UNITED PTE. LTD.

Job Description

Roles & Responsibilities

Responsibilities

• Monitor portioning and ensure quality food preparation to control food

• Communicate all inventory and supply needs to Chef.

• Ensure cleanliness of food outlet area; stock and prepare food items as required.

• Monitor cleaning rotation schedule on the daily basis.

• adhere to safety and general procedures

• Assist in the development and delivery of staff training which is consistent with

business needs

• Verify and supervise line staff and that work are prepared for the next day.

• Track and prepare all schedules to maximize productivity and keep labor costs within

budget.

Requirements

• Proven work experience

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Familiarity with sanitation regulations

Marriott International

Job Description

JOB SUMMARY

Supports the Executive Housekeeper and/or Assistant Executive Housekeeper in all respects of responsibility for the cleanliness and orderliness of the hotel.

JOB DUTIES AND RESPONSIBILITIES

• Assume responsibility for Housekeeping Department in the absence of the Executive Housekeeper and/or Assistant Executive Housekeeper.
• Oversees daily room operations and coordinating with other departments regarding any issues related to room operations.
• Handles guest complaints and requests, promptly and efficiently.
• Maintains high level of co-operation between departments/ sections of the hotel with the housekeeping department.
• Carries out quality control checks of the rooms and public areas and assigns any necessary duties to Housekeeping and Engineering associates.
• Daily inspection of all VIP rooms to ensure the room is in perfect condition.
• Ensures quality and consistency of all work produced.
• Supports in departmental projects, and contribute innovative ideas to enhance operations.
• Keep records of all controllable items, sales figures and production figures.
• Ensures a healthy P&L bottom line for both Housekeeping & Laundry departments.
• Supports in managing linen, uniforms, and departmental supplies.
• Analysing guest feedback and identify improvement areas.
• Periodically checks on the various housekeeping stores ensuring cleanliness and orderliness.
• Checks on all housekeeping equipment regularly and liaise with vendors for repair and/or maintenance.
• Analyses staff daily assignments and ensure adequate coverage of housekeeping area on all shifts.
• Plans department’s monthly rosters.
• Plans, implements and conducts training for housekeeping associates.
• Plans and assists with 15 minutes training.
• Conducts new hire interviews and recruitment.
• Conducts orientation for newcomers on their first day.
• Schedules and monitors work carried out by contractors and make suggestions to improve standards.
• Conducts appraisal sessions with associate as and when designated by HR.
• Evaluates 90 days and annual appraisal of housekeeping associates.
• Keeps records and monitors annual leave and public holidays of all associates.
• Counsel staff and take disciplinary actions where necessary.
• To ensure and follow established procedures and compliance as per LSOP guidelines.
• Ensures that safety precaution, fire evacuation and emergency procedures are adhered by housekeeping associates.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Diploma in Hospitality, Hotel Management, or related field.
• At least 1 year in a supervisory role managing Housekeeping department of the hotel, serviced apartments or resorts.
• Great understanding of hotel PMS systems (e.g. Opera) and Knowcross.
• Great communication and interpersonal skills.
• Strong attention to details (critical for inspections).
• Problem-solving and guest handling skills.
• Coaching, mentoring, and developing associates
• Technical expertise, leadership capabilities, and sharp eye for detail.
• Time management and ability to work under pressure.
• Familiar with housekeeping procedures, chemicals and equipment.
• Familiar with room inspection standards and audit requirements.
• Inventory and cost control basis.
• Willing to work shifts, weekends and public holidays.

Marriott International

Job Description

JOB SUMMARY

Support the Executive Housekeeper in all aspects of responsibility for the cleanliness and orderliness of the hotel.

JOB DUTIESAND RESPONSIBILITIES

1. Responsible for the Housekeeping department in the absence of the Executive Housekeeper.

2. Quality control of the rooms, public area, laundry and linen sections by carrying out training, control of P&L and inspections.

3. Daily inspection of all VIP rooms to ensure the room is in perfect condition.

4. Supports in departmental projects, and contribute innovative ideas to enhance operations.

5. Analysing guest feedback and identify improvement areas.

6. Supervise and manage daily associates’ assignments and ensure adequate Housekeeping coverage.

7. Conducts new hire interview and recruitment.

8. Plans manpower scheduling to maximize productivity.

9. Decision making and problem solving in Housekeeping associates’ and operational conflicts.

10. Purchasing and inventory controls.

11. Quality checks on equipment and supplies, consistent monitoring of standards and defeats, analyse/review new products and vendors.

12. Manages Housekeeping expenses, operating budget and forecasting.

13. Overall knowledge of hotel operations and maximize guests’ satisfaction index.

14. Develop and train potential supervisors and managers.

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

JOB REQUIREMENTS

• Minimum Diploma in Hotel Management, Hotel Operations, or related field.
• At least 2 years of relevant Housekeeping managerial experience in hotels or service residences or resorts.
• Great understanding of hotel PMS systems (e.g. Opera) and Knowcross.
• Great communication and interpersonal skills.
• Strong attention to details (critical for inspections).
• Problem-solving and guest handling skills.
• Coaching, mentoring, and developing associates
• Technical expertise, leadership capabilities, and sharp eye for detail.
• Time management and ability to work under pressure.
• Familiar with housekeeping procedures, chemicals and equipment.
• Familiar with room inspection standards and audit requirements.
• Inventory and cost control basis.
• Willing to work shifts, weekends and public holidays.

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL PRIVATE LIMITED

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food and Beverage Department.

Reporting to the Executive Assistant Manager - Food & Beverage, your job responsibilities include, but not limited to:-

• Develop sales strategies to meet the business objective of the restaurants/ function rooms.

• Responsible for restaurants/ function rooms’ sales and profitability.

• Involve in the strategic planning of marketing activities, such as promotional events and discount schemes.

• Prepare reports at the end of the shift, including revenue report, Materials Control requisition and updating of daily performance report for outlets and events.

• Assist the head of F&B in preparing yearly budget, including Capex proposal.

• Plan staff schedule, restaurants’ menus and beverage list.

• Build rapport with patron or diner, update database information and handles guest comments/ complaints.

• Check staff’s grooming, conducts briefing and counsels staff whenever necessary.

• Handle restaurants’ reservations and special requests from guests.

• Ensure that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.

• Conduct site inspection for restaurants, function rooms to meet guests’ requirement.

• Responsible for recruiting suitable staff to run the operation of the restaurants and function rooms.

• Ensure the high standard of food quality control, good hygiene practice and safety awareness in the restaurants/ function rooms.

• Helping in any area of the restaurants/ function rooms when circumstances dictate.

• Train and mentor junior staff.

• Perform any tasks or duties as may be assigned from time to time by the management.

Requirements

• Proven experience as a F&B Manager or in a similar leadership role within the hospitality industry.

• Strong knowledge of food and beverage management, including cost control, inventory management. Knowledge of wine and beverage pairings, along with experience in menu engineering, is a plus.

• Excellent leadership, communication, and interpersonal skills.

• Strong problem-solving abilities and the ability to remain calm under pressure.

• Proficient in F&B software and Microsoft Office Suite (Excel, Word, etc).

• Knowledge of health and safety regulations and compliance with food safety standards.

• Ability to work flexible hours, including nights, weekends, and holidays.

Vanguard Interiors Pte Ltd

Founded in 1991, Vanguard Interiors is a leader in interior furnishing and office solutions, known for high-quality design and products. We help organizations improve workflow and make efficient use of space, creating work environments that enhance productivity and employee well-being.

Job Description

Description

Location: 180 Orchard, Alleybar / Acid Bar

Salary: $2800 (based on experience) + $600 Allowances

💰 SIGN-ON BONUS: Up to $600 (T&Cs apply)

Join us now and enjoy a generous sign-on bonus of $600 as part of your career journey with us (T&Cs apply).

Work Timing:

• Sunday to Thursday: 3pm – 1am
• Friday and Saturday / PH / PH Eve: 11am – 5pm / 5pm – 2am
• ~ 5-day work week, 44 hours per week

Why Join Us?

At Vanguard, we believe that great experiences start with great people. As Head Bartender, you will lead a passionate team in delivering top notch service and craft cocktails in a vibrant, energetic setting.

Job Description:

• Lead daily bar operations, ensuring smooth service, consistency, and quality in every drink served.
• Create and innovate new cocktail recipes, seasonal menus, and signature drinks to enhance the bar experience.
• Train, motivate, and supervise the bar team to maintain high standards of service and professionalism.
• Manage inventory, ordering, and stock control to minimize wastage and ensure cost efficiency.
• Engage guests with friendly, confident service and product knowledge.
• Work closely with management to execute promotions, events, and special campaigns.

Benefits & Perks:

• Performance bonus of up to $600 (details shared upon contact).
• Staff meals provided during shifts.
• Transport home provided after late night shifts.
• Staff discounts across our F&B, retail, and furniture outlets.
• Immediate hiring: Start work right away!

Requirements:

• Prior experience as a Head Bartender, Senior Bartender, or Bar Supervisor in a similar environment.
• Strong knowledge of mixology, cocktails, and beverage trends.
• Confident leadership and communication skills.
• Ability to motivate and guide team members.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Junior Sous Chef supports the Sous Chef as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.

• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures all equipment is hygienically stored in its designated area.

• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.

• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Sous Chef on all aspects of the kitchen management.

• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.

• Ensures smooth and effective communication among the kitchens and with other departments.

• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.

• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.

• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.

• Ensures that daily line-up is conducted within respective outlet and documented.

• Ensures that all deadlines are met consistently.

• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.

• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.

• Builds a base of long-term loyal patrons (consisting of local community and in-house guests) through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program.

Candidate Profile

Knowledge and Experience

• Professional Certificate in a Culinary-related field or equivalent.

• Minimum 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English and an additional language will be an advantage.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Detailed knowledge of South East Asian cuisine.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.

• Extroverted and team player.

• Service oriented with an eye for details, passion and innovative.

• Multicultural awareness and able to work and thrive within a culturally diverse environment.

• Outstanding presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively and swiftly.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required – collaborative, enabling, and entrepreneurial.

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

• Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager.

• Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Holiday Inn Singapore Atrium

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

Responsibilities

The Assistant Chief Engineer will be assisting the Director of Engineering in ensuring the efficient operation of the hotel property and all its equipment, ancillary maintenance, repair services and protection of the Owner’s asset. Structural aspects of the hotel as well as the maintenance of grounds and external facilities all fall within the span of responsibility.

Your day-to-day

Financial Returns:

•    Ensure the effective financial management of the maintenance department by setting maintenance budgets, capital works program’s and engineering plans and ensuring that performance against there are regularly monitored and reviewed.  Responsible for the general cost control aspects of maintenance, the preparation of departmental cost budgets and their implementation and submission to management.

•    Assist in control of Capital Projects, in liaison with management, to ensure capital funding is effectively allocated and budgeted in accordance with company directives and philosophy.

•    Contribute to the hotel’s profitability by ensuring the effective management of the buildings environmental controls and energy conservation systems.  Evaluate, control and record energy usage and implement and upgrade energy conservation systems.

People:

•    Provide advice to senior management on all aspects of maintenance support, environmental controls and the operational efficiency of the property.

•    Ensure the staff awareness of energy management within the property by conducting regular education and training programs on energy conservation and matters related to efficient operation of equipment in a cost-effective fashion.

•    Ensure a technically competent maintenance staff by selecting, training and developing a motivated, well-qualified maintenance team. Carry out regular work sampling studies within the department and evaluate the performance and productivity of personnel.

Guest Experience:

•      Contribute to guest satisfaction standards by ensuring that technical support services quickly address, and where possible, anticipate, individual needs.  Ensure the safety and comfort of guests and that any requests for service are handled in a courteous and efficient fashion.

Responsible Business:

•    Plan, implement and administer an energy management program by establishing energy reduction objectives, the maintenance of records and regular reporting of performance against these objectives.

•    Ensure adherence to all statutory regulations and fire codes by regularly reviewing policies and safety procedures.  Ensure that any tests and inspections required on plant by statutory authorities are carried out as and when required and that all records and documentation associated with such tests and surveys are correctly kept and/or displayed.  Ensure that the hotel fulfills all compliance requirements.

•    Maintain the condition of the physical assets of the hotel by carrying out any upgrading and project work in liaison with architects, interior designers and management.

•    Ensure the effective operation of all the mechanical and electrical systems and equipment by implementing and managing a preventative maintenance program.  Closely monitor the condition of the physical property and equipment by conducting continual inspections of the building. Ensure that preventative maintenance schedules are in operation and regularly upgraded.

•    Contribute to a high standard of quality control within the hotel by actively participating in the hotel’s Quality Assurance Program.

•    Ensure the cost effectiveness and technical efficiency of all services performed by outside contracts by close supervision.  Ensure all work is carried out in accordance with contracts, leases, services agreements and warranties.

•    Ensure the quality of all work completed by both employees and external contracted staff adheres to the standards of good engineering practice.

•    Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

•    Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

•    Initiate action to correct a hazardous situation and notify supervisors of potential dangers

•    Log security incidents and accidents in accordance with hotel requirements

Requirements

•      Bachelor’s degree in Engineering or equivalent, plus 3 years of engineering experience, or an equivalent combination of education and experience.

•      Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

•      Has good communication and writing skills.

•      Proficient in the use of Microsoft Office.

•      Possesses problem solving, reasoning, motivating, organizational and training abilities.

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Job Description

Monti is seeking an experienced and well-organised Junior Sous Chef (Pastry) with a strong foundation in Italian desserts to support the daily operations of the Pastry Kitchen. The incumbent will assist in planning, coordinating, and executing dessert production for restaurant service while ensuring consistency, efficiency, and high quality standards. This role requires strong technical pastry skills, attention to detail, and the ability to perform in a fast-paced Italian dining environment while supporting kitchen leadership.

Key Responsibilities

• Assist the Group Pastry Chef / Pastry Sous Chef in the smooth day-to-day operations of the Pastry Department.

• Support the team to ensure smooth kitchen operations and that all desserts are produced with consistent quality and presentation standards.

• Ensure desserts, pastries, and baked goods are prepared and served in a timely and efficient manner during service.

• Prepare and execute ingredients and food items according to established recipes, standards, and plating guidelines.

• Support in the development, testing, and execution of pastry and dessert menu items when required.

• Assist in monitoring food cost, portion control, and minimising wastage within the pastry section.

• Check and ensure all ordered items are received in the correct quantity and stored under proper conditions to reduce spoilage and wastage.

• Maintain and uphold hygiene, food safety, and sanitation standards in compliance with company and regulatory requirements.

• Guide and support junior pastry kitchen staff in daily operations and ensure adherence to kitchen standards and procedures.

• Assist in staff supervision, basic training, and performance feedback where required.

• Carry out any other ad-hoc duties as assigned by the Group Pastry Chef / Management.

Job Requirements

• Minimum 4–5 years of relevant pastry kitchen experience, with at least 1–2 years in a senior CDP or supervisory capacity preferred

• Possess a valid Food Hygiene Certificate

• Strong foundation in Italian and Western dessert production, including plated desserts, petit fours, ice creams, sorbets, choux pastry, and specialty cakes

• Experience in fine dining or quality-focused restaurant environments preferred

• Demonstrates the ability to support production planning and coordinate mise-en-place for service

• Able to work independently within assigned section while supporting overall pastry kitchen operations

• Creative, detail-oriented, and willing to learn and refine techniques aligned with Monti’s Italian dining standards

• Good organisational and time-management skills to ensure smooth dessert service

• Strong interpersonal and communication skills; able to guide junior team members and work collaboratively within the kitchen team

• Able to perform under pressure in a fast-paced service environment

• Maintains high standards of personal hygiene, food safety, and workplace cleanliness

• Displays professionalism, reliability, and a positive working attitude

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

• Open to occasional travel or cross-outlet support within the Group, if required

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

Marriott International

Job Description

Ascott International Management Pte Ltd.

Job Description

The Duty Manager works under the supervision of the Front Office Manager to oversee the day-to-day operations of the front office including night shift if applicable, ensuring the smooth delivery of exceptional services to property's guests/customers. The Duty Manager often meets or liaises with other executives or managers of the various departments to satisfy guests/customers' requests, handle VIP arrivals, collaborate effectively on usage of function and catering space, manage security issues and any matters concerning guests’ undesirable conduct in rooms or public areas.

The Duty Manager is required to have a good working knowledge of the Property Management System or other hotel reservation software to meet the challenging demands of his/her work responsibilities and may be required to assist in reception, concierge, reservations, housekeeping, budgeting matters and food and beverage operations. He/She also analyses market/industry trends and potential customers to suggest appropriate proposals to enhance branding and revenue. The Duty Manager is involved in supervising and guiding the front office team and coordinating the team’s work schedules. He/She should have the ability to work in a fast-paced environment in managing the multifarious operation concerns and expectations of guests.

Responsibilities

• Supervises overall activities in the department.
• Supervises and delegates duties to supervisors and prepares work schedule for them.
• Develops weekly schedules, monitors team attendance and put up the leave calendar
• Supervises all sections and improvements in operation where she/he finds opportunities to develop service standard.
• Plans and organizes departmental periodical training sessions for staff of courtesy, efficiency and job knowledge (especially for new staff).
• Keeps knowledge/information of any change in resort policy and procedure and enforce them.
• Ensures good communication and cooperation between front office department and other departments.
• Performs all duties applicable to the night shift ensuring all report, system checks as well as run of the day (date system change) are performed accordingly to standards and hotel requirements.
• Controls expenses of front office department.
• Maintains a personalized service standard of the reception by constant training and motivation of the team members.
• Liaise closely with Housekeeping to ensure that optimum number of room / suites are available and all incoming guests requirements are met.
• Actively take part in Sales Activity within the hotel including referral of lead to the Sales office
• Reads all reservation correspondence prior to the guest arrival to understand the needs and wants of the guests, updates and corrects information in Opera accordingly
• Conducts daily briefings
• Blocks special room. Requests and personally checks them prior to the arrival of guests.
• Personally welcomes guests and allocates rooms and coordinates with supervisor for proper follow up.
• Makes sure that the service of the front office team is prompt and attentive at all times.
• Personally resolves any problem a guest may face during his stay in the hotel or endeavors to provide the maximum service possible always with a margin for flexibility.
• Conducts regular inspections of areas directly under his responsibility.
• Meets regularly with supervisors in order to convey all necessary information, concerning events taking place in the hotel, memoranda received, transfers and training procedures or instruction from higher management.
• Meets on a monthly basis with all team members in the department in order to convey information and to discuss technical queries and to solve any problems employees may encounter.
• Communicate to management concerned, movement of guests and guest comments.
• Coordinates with the training department to implement training plans.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecast, reports and tracking logs
• Conforms to the company’s Policies & Procedures.
• Performs Duty Manager responsibilities on rotating shifts
• Perform any other duties as assigned by the Management

Job Requirements

• At least 3 years of relevant work experience, preferably in the hospitality industry and in a Supervisory role
• Attained at least a Diploma or Higher NITEC in Hospitality, Hotel Management, or an equivalent qualification
• Supervisory skills
• Passion for coaching and learning a variety of tasks, including handling paperwork and managing a team
• Willingness to perform shifts

SUNSET METT SING PTE. LTD.

Job Description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Assistant Security Manager assists the management, employees and guests in every way that is consistent with the protection and prevention objectives.

Day-to-day responsibilities:
2.1 Prepare monthly staffing schedules, monitoring staff attendance and assist in planning work schedules.

2.2 Maintain a hotel logbook on incidents, complaints etc. and refer them, if required to the appropriate department for follow up action.

2.3 Handle and resolve all guest queries and complaints in an efficient manner and to establish an amicable relationship with all clients, and guests of the Hotel.

2.4 Be proactive in guests’ requests and anticipate Safety needs according to Singapore’s events.

2.5 Maintain a high level of controlling details within the guest areas.

2.6 Conform to and enforce Security policies, procedures, rules, and regulations as laid down by METT and the hotel in order to achieve the highest levels of uniformity and guest service.

2.7 Ensure that all potential and real Hazards are reported immediately and rectified.

2.8 Be fully familiar of the Emergency Procedures, Policies and Standard Operating Procedures as established by the Hotel.

2.9 Assist in safety and emergency training for all employees.

2.10 Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.

2.11 Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.

2.12 Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.

2.13 Use safe manual handling techniques and practice safe work habits including Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.

2.14 Perform other duties as assigned.

Knowledge, Skills & Experience:

• Minimum 4–6 years of relevant experience, preferably with a luxury lifestyle hotel
• Proven experience in supervising or mentoring junior security staff
• Strong understanding of security operations
• Ability to work efficiently under pressure in a fast-paced environment
• Good command of spoken and written English
• Strong organizational skills and attention to detail
• Team-oriented with a proactive and positive attitude

Marriott International

Job Description

BTL ENTERPRISES PTE. LTD.

Job Description

Summary:

We are seeking a skilled Sous Chef to join our dynamic culinary team. The ideal candidate will assist in leading kitchen operations, contributing innovative ideas, and ensuring the highest quality of culinary delights.

Responsibilities:

• Plan and develop recipes and menus while estimating food and labor costs and managing food supplies' procurement.
• Monitor the quality of dishes throughout preparation and presentation stages.
• Collaborate with managers, dietitians, and kitchen/wait staff to address food preparation concerns.
• Supervise and coordinate the activities of cooks and other kitchen personnel involved in food preparation.
• Inspect supplies, equipment, and work areas to ensure compliance with established standards.
• Determine food presentation methods and create attractive, decorative food displays.
• Provide guidance to cooks and staff regarding food preparation, cooking techniques, garnishing, and presentation.
• Participate in the recruitment process of kitchen staff and oversee their performance and development.
• Prepare, season, and cook specialty foods and intricate dishes as required.
• Educate and enforce hygiene and food safety regulations to maintain a safe working environment.

Requirements:

• Proven experience as a Sous Chef or relevant role.
• Proficiency in culinary techniques and a creative approach to cooking.
• Leadership and excellent communication skills.
• Ability to manage a fast-paced kitchen environment.
• Knowledge of food safety and sanitation regulations.

HEALTHWISE ENTERPRISES PTE. LTD.

Job Description

Job Description:

We are seeking a skilled Central Kitchen Sous Chef to join our culinary team. As a Central Kitchen Sous Chef, you will be responsible for preparing high-quality meals for distribution to our various locations. This role requires attention to detail, culinary expertise, and the ability to work efficiently in a fast-paced environment.

Responsibilities:

• Prepare and cook menu items in accordance with established recipes and standards
• Ensure all food products meet quality and freshness standards
• Maintain cleanliness and organization of the central kitchen area
• Monitor inventory levels and communicate supply needs to management
• Adhere to all food safety and sanitation regulations
• Collaborate with team members to ensure smooth kitchen operations

Requirements:

• Proven experience as a Sous Chef in a central kitchen or similar environment
• Strong knowledge of food preparation techniques and safety standards
• Ability to work well under pressure in a fast-paced environment
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and holidays as needed
• Culinary degree or relevant certification is a plus

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Job Description & Requirements

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

• Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.
• Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.
• Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.
• Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.
• Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Assist in managing kitchen staff, ensuring smooth operation during service
• Oversee the preparation and cooking of dishes, ensuring consistency and high-quality standards
• Work closely with the Executive Chef to create, plan, and execute seasonal menus with innovative and flavorful dishes
• Maintain high standards of food presentation, taste, and portion control. Ensure all dishes meet the established specifications
• Help manage inventory, ordering, andstock levels
• Ensure kitchen cleanliness and adhere to food safety and hygiene standards
• Work closely with front-of-house staff to ensure smooth service and customer satisfaction
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Ability to work in a fast-paced, high-pressure environment
• Strong leadership and team management skills
• Creativity and passion for food and culinary trends
• Excellent organizational skills and attention to detail
• A deep understanding of kitchen safety, hygiene, and food handling protocols
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp91•••574 for more information

CHRIS COMM PTE. LTD.

Job Description

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

INTUITION PFR PTE. LTD.

Job Description

Job Description:

The General Manager is responsible for the overall strategic, operational, and financial management of the coffee shop. This role oversees daily operations, drives business growth, ensures profitability, and maintains high standards of customer service and compliance with Singapore regulatory requirements.

Key Responsibilities:

1. Business & Strategic Management
   Develop and implement business strategies to drive revenue growth and profitability
   Set operational goals, budgets, and performance targets
   Analyse financial performance and implement cost control measures
2. Operations Oversight
   Oversee daily coffee shop operations, ensuring smooth workflow and service efficiencyEnsure consistent quality of food, beverages, and customer serviceManage inventory, procurement, and supplier relationships
3. Financial Management
   Monitor sales, expenses, and cash flow to ensure financial stability
   Prepare financial reports, forecasts, and budgetsImplement pricing strategies and cost optimisation measures
4. Staff Management & Leadership
   Lead, supervise, and motivate staff across all functions
   Oversee hiring, training, scheduling, and performance management
   Foster a positive and productive working environment
5. Customer Experience & Service Excellence
   Ensure high levels of customer satisfaction and service standards
   Handle escalated customer feedback and resolve issues effectively
6. Compliance & Regulatory Requirements
   Ensure compliance with Singapore food safety, hygiene, and licensing regulations
   Maintain proper documentation and adherence to MOM, NEA, and other regulatory standards
7. Marketing & Business Development
   Develop and execute marketing campaigns and promotional activitiesIdentify opportunities for expansion, partnerships, and brand growth
8. Vendor & Stakeholder Management
   Manage relationships with suppliers, landlords, and business partners
   Negotiate contracts and ensure cost-effective procurement

Requirements:

• Strong business acumen with financial management experience
• Proven leadership and team management skills
• Good understanding of Singapore F&B regulations and compliance requirements
• Ability to work flexible hours, including weekends and public holidays

MONKEY SHOULDER F&B PTE. LTD.

Job Description

Job Description:

The Assistant Manager supports the overall management and daily operations of the establishment, ensuring smooth service delivery, high customer satisfaction, and compliance with company standards and regulatory requirements.

Key Responsibilities:

1. Operations Management
   Assist in overseeing day-to-day F&B operations, including opening and closing procedures
   Ensure service quality, cleanliness, and operational efficiency are maintained at all times
   Monitor inventory levels and coordinate stock replenishment
2. Staff Supervision & Training
   Supervise service staff, allocate duties, and ensure proper shift coverage
   Provide on-the-job training and guidance to staff to maintain service standards
   Assist in staff performance evaluation and discipline where necessary
3. Customer Service
   Handle customer inquiries, feedback, and complaints in a professional manner
   Ensure a positive dining and service experience for all customers
4. Compliance & Administration
   Ensure compliance with food safety, hygiene, and licensing regulations in Singapore
   Assist in maintaining proper records, reports, and documentation
   Support management in administrative and reporting duties
5. Sales & Business Support
   Support promotional activities and marketing initiatives
   Monitor sales performance and suggest improvements to increase revenue
6. Coordination & Support to Management
   Assist the F&B Supervisor in implementing company policies and operational strategies
   Act as the person-in-charge in the absence of the Supervisor

Requirements:

• Diploma or higher qualification in Hospitality / F&B Management or related field
• At least 2–3 years of relevant experience in F&B operations
• Strong leadership, communication, and interpersonal skills
• Ability to work flexible hours, including weekends and public holidays
• Knowledge of Singapore food safety and hygiene regulations preferred

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events
• Manage food production efficiently with strong cost and hygiene control
• Develop and update menus based on quality, seasonality, and availability
• Maintain and improve food quality, presentation, and kitchen standards
• Supervise kitchen staff and coordinate daily operations
• Ensure compliance with food safety and sanitation standards
• Support events, tastings, and other assigned duties
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organized and self-motivated
• Strong communication, teamwork, and positive attitude

Whatsapp 91•••574 for more information

Marriott International

Job Description

MAISON ANLI (PTE. LTD.)

Job Description

Job Description & Requirements :-

We are looking to hire a commendable Head Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Head chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Head Chef Responsibilities:-

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Excellent in budgeting and managing wastage.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Head Chef Requirements:

• Minimum 2 years of culinary education.
• Minimum 5 years of experience in a similar position. Experience in preparing European cuisine particularly in Mediterranean & Greek cuisine will be advantages.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management particularly in preparing roster and managing short of manpower situation.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines and calm.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

We Offer:

• Competitive salary, based on experience.
• Friendly and supportive working environment
• Career growth opportunities
• Staff privileges – voucher for birthday, etc

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

Reporting to the Front Office Manager, the incumbent is responsible for the smooth running of the hotel operations during the night. He/She will lead and manage all sections of the Hotel during the night in order to ensure the highest level of Security and standards of service in accordance with the policies, procedures and standards of the Hotel.

OVERALL OBJECTIVES

• Direct hotel and front office operations such as checking in, checking out and providing guest assistance whilst ensuring compliance with all front office policies, procedures, standards and satisfaction of guests’ needs.
• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.
• Handle all customers’ complaints during the night to ensure their satisfaction and proper documentation.
• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.
• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing,  guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.  
• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.
• During sell out nights, deal with overbooking situations in the most professional and diplomatic matter in order to keep the degree of possible dissatisfaction of guests inconvenienced by the situation as low as possible.
• Complete night audits, reports and day-end closing.
• Keep abreast of all emergency procedures, hotel promotions, product knowledge, VIP arrivals, upcoming events and brief direct subordinates accordingly so that all Front Office team members are able to answer guest requests and questions.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 3 years’ experience in a similar role
• Comprehensive Opera knowledge
• Mature & Customer focused
• Able to work permanent night shift

voco® Orchard Singapore

Job Description

About Us

voco Orchard Singapore, along the world-famous Orchard Road, provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different

What is this job?

voco Orchard Singapore is seeking a dynamic and passionate Junior Sous Chef to be part of our team. The expectations for this incumbent will be to strive for high standards and push expectations in terms of quality, cleanliness, cost effectiveness, organization and efficiency.

Your day to day

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept.

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner.

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly.

• Devise specialty dishes and develops innovative menus.

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge.

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback.

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

• Working experience in the hotel industry will be an added advantage.

• Commitment to work rotating shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

Markono Group Pte. Ltd.

Job Description

At Markono Group Pte Ltd, we believe in making knowledge available to everyone.

For centuries, the written word has had the profound ability to impart knowledge, spur imagination and fuel dreams.  As the demand for knowledge, information, and entertainment soars, our story is about leaving positive imprints on the world by shaping the future of reading; inspiring and empowering the world’s readers.

Our team of printing and supply chain experts share our commitment to creating unbridled access to global knowledge, and are equally determined to create solutions that make high-quality books accessible.  With unwavering commitment to innovation, we open doors to a universe of imagination.

We keep you reading.

Key Responsibilities:

• Develop and establish new business opportunities by identifying potential clients

• Proactively explore and expand new revenue streams to drive business growth

• Manage and grow opportunities within an existing customer portfolio, ensuring ongoing engagement and satisfaction

• Build and nurture strong, long-term customer relationships by understanding client needs and providing tailored solutions

• Achieve sales forecasts and revenue targets set by management

• Prepare competitive, compelling proposals, tenders, quotations, and presentations that align with customer requirements

• Provide regular updates and reports to management on the competitive landscape, industry trends, and relevant developments

• Coordinate closely with the operations team to manage print jobs efficiently, ensuring timely delivery and customer satisfaction

• Collaborate with internal departments such as production, logistics, and finance to consistently meet deadlines and maintain quality standards

• Ensure compliance to the requirements set in the Quality Management System, FSC COC Management System; Environmental, Health & Safety Management System, and any other management systems deem related to this industry

Qualifications & Requirements:

• Bachelor’s degree or Diploma in Sales & Marketing, Business Administration, or a related field, or equivalent professional experience

• Minimum of 3 years of experience in sales, account management, or business development

• Proven track record of managing key accounts and solving client-related issues

• Demonstrates a dynamic and positive attitude with a commitment to delivering exceptional service quality and customer satisfaction

• Proficient in Microsoft Office Suite (Word, Excel, Outlook) with strong skills in Microsoft PowerPoint to design and deliver persuasive presentations

• Outstanding verbal, written communication skills, outgoing and capable of building strong relationships with clients and internal teams

• Comfortable engaging with diverse stakeholders, including senior management and technical teams

Markono is committed to fostering and cultivating a diverse and inclusive workplace. We believe that a diverse workforce is needed to drive innovation, grow, and succeed in today’s corporate climate. We recruit and select employees on the basis of merit (such as skills, experience or ability to perform the job), regardless of nationality, age, gender, marital status, pregnancy status, caregiving responsibilities, race, religion, language, disability and mental health conditions. Join us and thrive!

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

JOB SUMMARY

The Duty Manager – Night is responsible for the overall management of hotel operations during the overnight shift, ensuring exceptional guest experiences, operational efficiency, and strict adherence to brand standards. As the leader on duty, this role serves as the primary point of contact for all departments, maintaining a safe, secure, and seamless environment for guests and colleagues alike.

• Oversee all hotel operations during the overnight shift, ensuring smooth and efficient service delivery.
• Supervise night audit procedures and Front Office operations, ensuring accurate completion of financial reports and system rollovers.
• Conduct regular property walks to monitor cleanliness, safety, and operational readiness.
• Act as the main point of contact for all departments overnight, ensuring clear communication and coordination.
• Handle guest check-ins, check-outs, room changes, and special requests in a professional and timely manner.
• Resolve and report guest complaints or incidents promptly, ensuring appropriate follow-up.
• Monitor lobby activity to maintain a welcoming, safe, and secure environment.
• Prepare and communicate detailed shift reports, highlighting key overnight activities to the morning management team.
• Ensure all Front Office procedures and brand standards are consistently followed.
• Complete all night audit documentation, including Front Office, Accounting, and Accor Live Limitless reconciliation.
• Coordinate with Butlers and Housekeeping on early arrivals, room readiness, and room status updates.
• Respond to emergency situations (e.g., fire alarms, medical incidents, power outages) in accordance with hotel protocols.
• Liaise with Engineering on urgent overnight maintenance matters.
• Reconcile discrepancies in guest folios and room inventory in collaboration with relevant teams.
• Prepare the lobby and operational areas for a smooth transition to the morning shift.
• Supervise and manage overnight teams including Butlers, Buggy, Engineering, Security, and Public Area colleagues.
• Train, support, and coach team members to maintain high service standards.
• Manage room inventory, including walk-ins, cancellations, and no-shows effectively.
• Enforce all hotel safety and security procedures consistently.
• Perform administrative duties such as incident logging, maintaining lost & found records, and updating guest preferences.
• Conduct overnight and morning briefings to ensure team alignment and awareness of security protocols.
• Handle cash float and oversee daily transactions accurately.
• Participate in departmental and management meetings as required.
• Maintain confidentiality of all guest and hotel information.
• Provide lateral service and perform additional duties as assigned by Management.

• Minimum 3–5 years of Front Office experience in a luxury hotel environment, with supervisory exposure preferred.
• Strong understanding of night audit procedures and hotel systems.
• Excellent interpersonal and communication skills with a guest-centric mindset.
• Proven ability to handle challenging situations with professionalism and sound judgment.
• Strong leadership, team management, and decision-making capabilities.
• High level of attention to detail and accuracy, particularly in financial reconciliation.
• Ability to work independently and remain composed under pressure.
• Flexibility to work overnight shifts, weekends, and public holidays.
• Proficiency in hotel management systems (e.g., Opera or similar) is an advantage.

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Job Description & Requirements

Responsibilities:

1. To Oversee daily operation and activity for Hotel department

2. Liase with director on planning and execution of tasks/projects

3. Liase with HR Department for manpowper planning and if required conduct interview.

4. Assist HR & Director to develop and improve KPI’s

5. Act as a communication conduct between management and staff.

6. Resolve conflicts and mediate disputes between employees.

7. Attend to complaints and ensure customers' satisfaction

8. Any other duties assigned by directors

Requirements:

1. Able to work in islandwide locations, and able to go to multiple locations daily.

2. Able to work OT including weekends and public holidays.

3. Atleast 2-3 years’s of relevant experience

4. Excellent interpersonal skills

Infinix Hospitality Management Pte. Ltd.

Established in 2019, Infinix Hospitality Management Pte Ltd is a leading hospitality manpower solutions provider offering customised outsourcing solutions for hospitality and cleaning businesses. Our services span commercial and residential cleaning, as well as hospitality outsourcing for restaurants, hotels, and facilities management. We are customer-centric, time-critical, and aligned with our clients’ core values, enabling them to focus on their core business. We continuously invest in manpower and technology to drive efficiency, innovation, and service excellence, with a strong commitment to becoming an industry leader.

Job Description

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in hotel sector

Spring leaf

Job Description

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

GD IDEAS CONSULTANCY PTE. LTD.

Job Description

• Oversee daily operations, ensuring smooth service delivery and adherence to restaurant standards.
• Monitor food quality, hygiene, and customer service standards.
• Ensure compliance with local regulations, including health, safety, and licensing requirements.
• Develop and maintain operating policies and procedures.
• Ensure outstanding customer service to enhance guest satisfaction.
• Address customer complaints and resolve issues promptly and professionally.
• Gather and act on customer feedback to improve service quality.
• Recruit, train, and manage staff, including Front of House (FOH) and Back of House (BOH) teams.
• Foster a positive work environment, promoting teamwork and staff engagement.
• Conduct regular performance evaluations and provide constructive feedback.
• Address staff concerns and resolve conflicts effectively.

Kabe No Ana

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

• Managing budgets
• Manage stock levels of food and other related utensils and cutleries
• Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to ***email_hidden***)

Kabe No Ana

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to hrt•@res.com.sg)

Public Service Division

The Public Service Division (PSD) aims to build a first-class Public Service for a successful and vibrant Singapore. PSD stewards One Trusted Public Service by:

Job Description

[What the role is]

[What you will be working on]

The OD Department oversees an exciting and diverse portfolio of work, including but not limited to corporate planning, organisational excellence, staff innovation and quality service management. You will have opportunities to be exposed to different areas of work and/or cross-functional projects. In line with ITE’s focus on digitalisation, OD officers are expected to learn and be open to applying new technology in their work.

[What we are looking for]

We value candidates who have a growth mindset and a keen sense of perspective, and are resourceful, proactive and able to work well in teams. As a member of the OD team, you must be an effective communicator with strong analytical and writing skills, including ability to produce simple video content and/or infographics for stakeholder communications. Having experience in staff innovation and service quality-related work is a plus point. You will also be required to support the organisation of corporate events in various modes (physical, virtual or hybrid).

MAISON ANLI (PTE. LTD.)

Job Description

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers

Responsibilities:-

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• Diploma in culinary science or relevant field.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills

We Offer:

• Competitive salary, based on experience.
• Friendly and supportive working environment
• Career growth opportunities
• Staff privileges – voucher for birthday, etc

Marriott International

Job Description

Holiday Inn Singapore Little India

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

JOB OVERVIEW

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

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

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.

• In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.

• Ensure all credit and financial transactions are handled in a secure manner.

PEOPLE:

• Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.

• Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.

GUEST EXPERIENCE:

• Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.

• Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.

• Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

RESPONSIBLE BUSINESS:

• Manage local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.

• Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.

• Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Ensure security incidents and accidents are logged, investigated and rectified to prevent future catastrophes

• Perform other duties as assigned. May also serve as manager on duty.

ACCOUNTABILITY

This is the top food and beverage job in a large full-service, luxury or resort hotel. Supervises a large number of employees in multiple major food and beverage outlets and kitchens, and banquet and convention facilities. Oversees multiple managers and supervisors.

QUALIFICATIONS AND REQUIREMENTS

Bachelor’s degree or equivalent qualification in Hotel Management, Culinary Arts, or a related field. Minimum of 8 years of relevant experience is required, including experience in hotels and Indian restaurant operations, with proven management expertise. Proficiency in the local language is essential. Relevant certifications or permits, as required by local authorities, must be obtained.

Marriott International

Job Description

UOL HOTEL INVESTMENTS (ORCHARD) PTE. LTD.

Job Description

THE NOMAD WAY 

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with the Singaporean charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore 

OVERVIEW OF ROLE 

The Executive Pastry Chef is responsible for leading the pastry and bakery operations across the hotel, overseeing the creation, execution and consistency of all pastry, dessert and baked offerings. 

This role drives creativity and innovation while ensuring operational excellence, quality control and alignment with the NoMad brand identity. Working closely with the Director of Culinary and F&B leadership team, the Executive Pastry Chef plays a key role in shaping the hotel’s culinary positioning through distinctive and memorable pastry experiences. 

The role is also instrumental during pre-opening, responsible for menu development, kitchen setup, sourcing of pastry equipment and building a high-performing pastry team. 

MAIN DUTIES & RESPONSIBILITIES 

The main responsibilities of the Executive Pastry Chef are summarised below; however the list is not exhaustive. 

GENERAL DUTIES 

• Lead the pastry and bakery operations across all outlets, including restaurants, bars, banquets and in-room dining. 

• Develop and execute innovative pastry menus, desserts and baked items that reflect the NoMad brand identity. 

• Ensure consistency, quality and presentation of all pastry products across all service periods. 

• Work closely with the Director of Culinary to align pastry offerings with the overall culinary direction of the hotel. 

• Oversee daily production, preparation and service to ensure efficiency and high standards. 

• Monitor food quality, taste and presentation to meet guest expectations and brand standards. 

• Undertake any other duties or tasks deemed reasonable by the Director of Culinary or General Manager. 

MENU DEVELOPMENT & CREATIVITY 

• Conceptualise and develop signature desserts and pastry items that enhance the hotel’s culinary identity. 

• Continuously innovate and refresh menus based on trends, seasonality and guest preferences. 

• Collaborate with F&B and Marketing teams on special promotions, events and seasonal offerings. 

• Ensure all recipes are standardised, documented and consistently executed. 

PRE-OPENING & SETUP 

• Lead the setup of pastry kitchens, including equipment selection, layout planning and workflow design. 

• Support procurement of pastry-related OS&E and ingredients. 

• Develop pre-opening training plans and operational procedures. 

• Participate in menu tastings, trials and concept development for all outlets. 

• Build and train the pastry team prior to opening. 

LEADERSHIP AND MANAGEMENT 

• Lead, train and develop the pastry team to achieve high performance and consistency. 

• Foster a culture of creativity, discipline and teamwork within the pastry department. 

• Conduct training, coaching and performance evaluations for team members. 

• Ensure proper staffing, scheduling and productivity within the department. 

• Promote collaboration with other kitchen and service teams. 

COST CONTROL & OPERATIONS 

• Manage food cost within the pastry department through effective planning and portion control. 

• Monitor inventory, ordering and wastage to ensure cost efficiency. 

• Work closely with Purchasing and Cost Control teams to manage suppliers and ingredient sourcing. 

• Ensure compliance with budget and financial targets. 

FOOD SAFETY & COMPLIANCE 

• Ensure compliance with food safety, hygiene and sanitation standards. 

• Maintain a clean and organised pastry kitchen at all times. 

• Ensure proper handling, storage and labelling of all food items. 

• Comply with local regulations and company policies related to food safety. 

GUEST EXPERIENCE & BRAND REPRESENTATION 

• Deliver pastry experiences that enhance the overall guest journey and brand perception. 

• Ensure presentation and quality reflect the sophistication and identity of NoMad. 

• Support guest engagement through creative and memorable dessert offerings. 

• Uphold brand standards in all aspects of pastry production and presentation. 

EXPECTATIONS: 

The Executive Pastry Chef is expected to: 

• Always maintain a consistently professional demeanor. 

• Represent NoMad positively in all interactions with internal and external stakeholders. 

• Always adhere to company policies and procedures, including food safety and hygiene standards. 

• Demonstrate creativity, innovation and attention to detail in all pastry creations. 

• Foster clear communication and strong teamwork within the kitchen. 

• Exhibit leadership and accountability in managing the pastry operations. 

• Champion company values and foster a collaborative and respectful working culture. 

QUALIFICATIONS 

• Degree or Diploma in Culinary Arts, Pastry Arts or a related field. 

• Minimum 8–10 years of experience in pastry or bakery operations, with at least 3–5 years in a leadership role. 

• Strong expertise in pastry techniques, dessert creation and bakery production. 

• Experience in luxury or upscale hospitality environments is preferred. 

• Proven ability to develop innovative menus and lead pastry teams. 

• Strong knowledge of food safety, hygiene and kitchen operations. 

• Excellent leadership, organisational and communication skills. 

• Passion for culinary excellence and creativity. 

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!