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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.

HIRA GLOBAL PTE. LTD.

Job Description

• 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.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

√ Salary: $3150 + $100 (Allowance) + $150 (Management Allowances) + Variable Bonus + Staff Meal Benefit + Off in lieu

√ Working Location: Island Wide (Accessible Location)

√ 6 Days Alternative Work Week / 6Days off per month

√ MNC Restaurant

√ Convenient Work Location (Near MRT)

√ Good Working Environment

√ Fast Expansion Company

Job Scope

• Responsible for Restaurant day to day operation

• Opening & Closing of Restaurant

• Managing of crews to ensure daily service standard are met

• Preparing of daily sales report to management

• Any other ad-hoc operations duties assigned

Requirement

• ITE or Diploma Qualification or Above

• 2 – 5 Year of relevant working experience

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

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 hrta@res.com.sg)

SREE AADHI AYYA PTE. LTD.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

THANJAI CATERING SERVICES PTE. LTD.

Job Description

Executive Chef – Job Description & Requirements
Job Description

An Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and managing kitchen staff. The role involves menu planning, cost control, and maintaining consistent food quality.

Key Responsibilities:

• Plan and design menus, including daily specials and seasonal dishes.

• Supervise and manage all kitchen staff, including chefs, cooks, and kitchen assistants.

• Ensure food preparation and presentation meet company quality standards.

• Monitor kitchen operations to maintain efficiency and productivity.

• Control food costs, inventory, and kitchen supplies.

• Ensure compliance with food safety and hygiene regulations.

• Train and mentor kitchen staff to improve skills and performance.

• Work with management to develop new recipes and improve existing menu items.

• Maintain cleanliness and organization of the kitchen at all times.

• Coordinate with suppliers for purchasing fresh ingredients and kitchen materials.

Al Ameen Kampung Seafood Restaurant

Job Description

Job Summary

Lead kitchen operations by developing seasonal menus, managing inventory, and ensuring timely meal preparation. Recruit, train, and support kitchen staff while maintaining sanitation and safety standards. Manage the kitchen team in the executive chef’s absence.

Responsibilities

• Develop new menu options based on seasonal changes and customer demand to enhance customer satisfaction and restaurant offerings
• Assist with the preparation and planning of meal designs to ensure quality and consistency
• Coordinate kitchen activities to ensure timely and efficient meal service
• Resolve customer problems and concerns directly to maintain high service standards
• Monitor and record inventory levels and order supplies as needed to maintain kitchen operations
• Support junior kitchen employees with line cooking, food preparation, and dish plating to ensure smooth workflow
• Recruit and train new kitchen employees to meet restaurant and kitchen standards and improve team capability
• Create schedules for kitchen employees and evaluate their performance to optimize staffing and productivity
• Implement and adhere to sanitation and safety regulations to maintain a safe and compliant kitchen environment
• Manage the kitchen team in the executive chef’s absence to ensure continuous leadership and operational efficiency
• Apply strong knowledge of cooking methods, kitchen equipment, and best practices to maintain high culinary standards
• Utilize MS Office and restaurant software programs to support kitchen management and administrative tasks
• Demonstrate teamwork and leadership by guiding kitchen staff and fostering a collaborative work environment
• Communicate effectively with team members and customers to ensure clear understanding and service excellence

Required competencies and certifications

• Minimum of 2 years’ experience in a similar kitchen management role

Preferred competencies and qualifications

• Good understanding of MS Office and restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Outstanding leadership abilities and teamwork orientation
• Excellent communication and interpersonal skills

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

Brief Summary:

Join a dynamic team as a Restaurant Manager, where you'll lead operations, mentor staff, and drive profitability in a thriving food and beverage environment. Your leadership will ensure outstanding service and operational excellence.

Responsibilities:

• Direct and oversee restaurant operations in accordance with established SOPs and regulatory standards.

• Mentor and guide service staff on food handling practices, service etiquette, and compliance with industry standards.

• Provide insights on operational needs and ensure service consistency.

• Manage restaurant budgets effectively, creating and executing strategies to maintain profitability.

• Monitor sales performance and prepare monthly reports with actionable recommendations for management reviews.

• Address customer complaints and resolve operational issues promptly.

• Perform additional tasks as necessary to meet business demands.

Requirements:

• Diploma in Food & Beverage Management, Supply Chain Management, or a related field.

• Minimum 3 years of supervisory experience in the food and beverage industry.

• Strong understanding of relevant regulations including WSHA, HACCP, and MUIS.

• Proven problem-solving skills with a hands-on approach in handling customer and operational challenges.

• Ability to cultivate positive working relationships with team members.

• Basic proficiency in computer applications, including MS Word and Excel.

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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MIRACLE SPACES PTE. LTD.

Job Description

Key Responsibilities:

1. Oversee daily F&B operations, ensuring high-quality food and beverage service

2. Manage F&B staff, including training, scheduling, and performance evaluation

3. Develop and implement menus, promotions, and events to drive sales and customer satisfaction

4. Monitor inventory, ordering, and stock control to minimize waste and optimize profitability

5. Ensure compliance with health, safety, and food handling regulations

6. Handle customer complaints and feedback, resolving issues promptly

7. Collaborate with other departments to ensure seamless service delivery

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

KILLINEY 88 PTE. LTD.

Job Description

Mama Culture is growing, and we’re looking for a passionate Restaurant Manager to lead our vibrant team across our restaurant and rooftop pool. If you love great food, energetic spaces, and creating memorable guest moments, Mama wants to meet you!

What You’ll Do

• Oversee daily F&B operations at our western-style restaurant, bar, and rooftop pool.
• Lead, coach, and inspire our Servers, Bar Team, and Guest Relations staff to deliver warm, authentic Mama hospitality.
• Manage bar operations, including beverage quality, stock control, menu consistency, and bartender performance.
• Elevate the guest experience for high-value customers, VIPs, and regulars.
• Plan, coordinate, and execute parties, private events, and group bookings with flair.
• Ensure all F&B administrative tasks—such as inventory, purchasing, documentation, and revenue tracking—are well organised, accurate, and properly accounted for.
• Maintain high standards of cleanliness, service flow, and operational efficiency.
• Manage scheduling, training, and performance for all front-of-house team members.
• Uphold brand culture and bring Mama’s fun, inclusive spirit to life daily.

Who You Are

• Experienced in restaurant management with at least 3–5 years in supervisory or managerial roles.
• Strong background in restaurant and bar operations, ideally in western or lifestyle dining concepts.
• Confident handling high-value guests and delivering personalised service.
• Skilled in managing events, celebrations, and large group dining experiences.
• A natural coach who builds confident, motivated teams.
• Organized, detail-oriented, and comfortable with F&B administration and reporting.
• Energetic, adaptable, and excited to be part of a lifestyle-driven brand.

EL DEVELOPMENT PTE. LTD

Job Description

Company Description

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

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

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

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

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

• Prepare monthly staffing schedules, monitoring staff attendance and assist in planning work schedules.
• Maintain a Hotel logbook on incidents, complaints etc. and refer them, if required to the appropriate department for follow up action.
• 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.
• Be proactive in guests’ requests and anticipate Safety needs according to Singapore’s events.
• Maintain a high level of controlling details within the guest areas.
• Conform to and enforce Security policies, procedures, rules, and regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.
• Prepare the annual capital and operating budgets for the Department.
• Ensure that all potential and real Hazards are reported immediately and rectified.
• Be fully familiar of the Emergency Procedures, Policies and Standard Operating Procedures as established by the Hotel.
• Assist in safety and emergency training for all employees.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.
• 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.
• 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.
• Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
• Perform other duties as directed by the General Manager.

• Certificates in National Skills Recognition System, CPR, First Aid Management and Basic Fire Fighting.
• Minimum 2 years of relevant experience in a similar capacity.
• Service oriented with an eye for details .
• Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction.
• Effective management, leadership, organizational and communication skills.
• Ability to remain calm and react fast to situations.
• Preferably possesses a Fire Safety Manager Certificate

The Pan Pacific Hotel Singapore

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

We are looking for an Front Office Manager. You will play a pivotal role in leading our Front Office Operations and driving both service excellence and commercial performance. As a strategic, service‑focused leader, you will be responsible for maximizing room revenue, elevating the guest journey, and ensuring seamless execution of brand and LQA standards across all touchpoints.

Job Responsibilities:

• Lead and oversee all Front Office Operations to deliver a seamless, high‑quality guest experience aligned with brand and LQA standards.

• Drive room revenue, loyalty program performance and upselling initiatives, while partnering with Revenue Management on forecasting and inventory control.

• Ensure strict compliance with SOPs, credit policies, cash-handling procedures and PDPA requirements.

• Build and develop a high‑performing team through coaching, training, recruitment, performance management and succession planning.

• Foster strong collaboration and morale across Reception, Concierge, Bell Services, Guest Relations, ServiceOne and Pacific Club.

• Continuously evaluate and enhance operational processes, leveraging technology to improve efficiency and guest satisfaction.

• Lead departmental participation in Sustainability, Workplace Safety & Health and emergency response programs.

• Monitor departmental KPIs, analyse performance insights and support Senior Management in delivering both financial and non-financial goals.

Talent Profile:

• Minimum 8 years of progressive Front Office experience within a luxury or 5‑star hotel environment.

• Advanced proficiency in Opera PMS (or equivalent), with additional experience in Opera Cloud, StayPlease or TrustYou.

• Familiarity with Smart Hotel technologies and their role in enhancing the guest journey.

• Strong knowledge of LQA and Forbes Travel Guide service standards.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

• Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

• Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

• Check and control food preparation for all kitchen.

• Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

• Control and taste any food prepared from kitchen which be served to the guests.

• Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

• Plan and direct food preparation as required.

• Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

• Co-ordinate the service of food to and from the outlet with service staff.

• Maintain the highest quality of food items to guests; check presentation of items before service.

• Ensure the buffet and Ala Carte set-up is of the highest standard.

• Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

• Assist in the preparation of all food items.

• Assist in the training of all kitchen staff to ensure technical skills are maintained.

• Regular check to the restaurant and greets guests and obtains feedback on the meal they had.

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

Job Description:

• Actively source and book catering business from various leads.

• Liaise with clients to understand their event requirements and ensure their expectations are met or exceeded.

• Coordinate between sales and catering teams to optimize function space usage and maximize revenue.

• Conduct site visits and property tours for potential meeting planners and wedding couples.

• Manage event logistics, including room setup, AV equipment, and food & beverage arrangements, in coordination with all operational departments.

• Handle last-minute changes or challenges professionally to ensure client satisfaction.

• Oversee post-event follow-up, including gathering client feedback and processing payments.

Job Requirements:

• At least 3 years of experience in Catering and Events, focusing on Hotel Events Management.

• Strong verbal and written communication skills.

• Excellent interpersonal and listening skills.

• High attention to detail.

• Must be available to work occasional weekends for events.

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

Essential Job Duties & Responsibilities:

Hospitality:

● Promotes the core values and culture of restaurant, including but not limited to excellence in food and beverage, service, and hospitality.

● Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.

● Liaises between the FOH and culinary team during service.

● Develops positive customer relationships and addresses customer service needs.

● Responds efficiently and accurately to customer complaints and reviews.

Finance:

● Develops and executes sales and profit plans in line with budgetary goals.

● Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.

● Directs and oversees ordering and inventory management for all departments of the restaurant.

● Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.

● Ensures proper team member coverage per the needs of business while maintaining target labor costs.

● Oversees all cash management functions; Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.

● Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

● Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.

● Manages service floor employees in their daily responsibilities, providing clear, effective direction.

● Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.

● Performs all back office POS functions including employee profile and menu creation.

● Plans, executes and communicates all promotions and company information effectively and efficiently.

● Conducts facility walk-throughs multiple times per day when on duty to ensure the highest standards of safety, sanitation, cleanliness, and organization are met; addresses all health violations immediately.

● Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

● Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.

● Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

● Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.

● Participate in community events and helps to ensure corporate social responsibility goals of the company are met.

● Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

● Hire, train, supervise, manage, coach, counsel, and evaluate all employees.

● Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.

● Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.

● Resolves team member or customer conflicts consistent with complaint handling guidelines.

● Directs office administrator on postings for open positions and interviewing candidates.

● Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all employees.

● Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.

● Responsible for training new employees as assigned.

Standards:

● Display knowledge of the brand, culture, and product.

● Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.

● Maintain professional and respectful behavior when in contact with customers, management, and teammates.

● Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.

● Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.

● Attend and participate in all scheduled meetings, training sessions, and continuing education activities.

● Take care of all company property.

● Maintain safety, cleanliness, and sanitation standards.

● Comply with local laws and regulations.

Qualifications:

● Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.

● Excellent organizational skills and attention to detail.

● Possesses a positive, results-oriented, team-player mentality.

● Ability to perform under pressure and maintain professionalism when working under stress.

● Knowledge of workplace safety procedures and local Health & Safety Standards.

● Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).

● Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.

● Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.

● Excellent verbal and written communication skills.

● Excellent interpersonal and customer service skills.

● Strong analytical and problem-solving skills.

● Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.

● Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.

● Ability to maintain a positive working relationship with all third-party vendors.

● Ability to execute steps of service in adherence with company policy.

ZEN CAREER PTE. LTD.

Job Description

Benefits:

• Salary up to $10, 000

• 5 Days work week, rotating shift

• Medical benefits

• Variable Bonus

• Career progression

Responsibilities:

• Oversee the daily operations of the central kitchen, leading a team of 20 staff to maintain efficient workflow and productivity.

• Develop and propose menu options for client enquiries, corporate functions, and tender submissions.

• Design and introduce innovative dining concepts and menu selections for retail outlets.

• Maintain high food quality standards and ensure orders are prepared and delivered on schedule.

• Coordinate and support the execution of large-scale and high-profile catering events.

• Identify and source new ingredients and suppliers to ensure product quality while managing costs.

• Generate weekly ingredient forecasts to assist with procurement and inventory planning.

• Establish standard food costing guidelines and monitor expenses to remain within budget targets.

• Track labour costs and implement measures to improve operational efficiency.

• Hire, train, and guide chefs, cooks, and kitchen assistants to build a capable culinary team.

Requirements:

• Central kitchen experience or large-scale catering and food production exposure will be advantageous.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Tong Xi Yao(Xavier)| R25158887

Anradus Pte. Ltd.

Anradus Pte Ltd stands as a distinctive force in Singapore's recruitment landscape, setting the gold standard as the premier Industrial and Organizational Psychology-based firm in both Singapore and Malaysia. Inspired by the renowned Greek mathematician and philosopher Archimedes, we operate on his groundbreaking principle: "Give me a lever long enough and I shall move the world."

Job Description

Restaurant Manager #69871

Industry/ Organization Type
Manufacturing/ Food Production

Position Title
Restaurant Manager

Working Location
Central

Working Hours
6 days (12hours per day)

Salary Package
Up to $5,000 + Bonus

Duration
Permanent

📝 Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.

• Coordinate front and back-of-house activities to ensure smooth service delivery.

• Train and coach new and existing staff on customer service best practices.

• Manage staff training, scheduling, and performance evaluations.

• Organize and supervise shifts.

• Address customer complaints promptly and suggest appropriate solutions.

• Ensure adherence to safety and sanitation regulations.

• Control operational costs and implement measures to reduce waste.

• Stay updated on market trends and develop innovative processes to improve efficiency.

• Prepare reports.

• Analyze and forecast sales to optimize profitability.

✅ Requirements

• At least 2 years of relevant experience in F&B operations

• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts

• Able to commit on weekends or Public Holidays

• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

📌 Kindly apply through ANY of the following methods

• Submit your application by clicking the APPLY button;

• Email your resume to J‌o‌b‌@‌a‌n‌r‌a‌d‌u‌s‌.‌c‌o‌m‌.‌s‌g. Please indicate #69871 on the email subject.

🔒 Application Policy

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

PANAME PTE. LTD.

Brasserie Gavroche is a typical French Brasserie located in Tanjong Pagar area.

Job Description

Job Summary

French restaurant located in Mohamed Sultan Road, open since 2011, seeks an Assistant Manager with wine knowledge to ensure smooth daily operations, optimize costs, enhance employee retention, and deliver excellent guest experiences.

Responsibilities

• Oversee daily restaurant operations to ensure efficiency and smooth workflow
• Apply wine knowledge to enhance guest dining experiences and support service quality
• Use restaurant management software to monitor and manage operational activities
• Lead and manage team members through clear communication and effective team coordination
• Foster a customer-focused environment by delivering attentive and high-quality service
• Implement strategies to minimize operating costs while maintaining service standards
• Support employee retention by promoting a positive and motivating workplace culture

Preferred competencies and qualifications

• Experience as a Restaurant Assistant Manager or in a similar hospitality role
• Familiarity with restaurant management software
• Strong customer service mindset
• Effective communication and team management skills

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at iO Italian Osteria, a vibrant Italian restaurant located in the Hillview Area. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

At iO Italian Osteria we are committed to providing our employees with a rewarding and supportive work environment. In addition to a competitive salary, we offer a range of benefits, including:

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

iO Italian Osteria is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over a decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

BOUILLON GAVROCHE MG PTE. LTD.

Job Description

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

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

Preferred competencies and qualifications

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

Benefits

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

Notes

• Opportunities available for career progression

• Working location: Mandarin Gallery

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1486904]

Responsibilities:

• Oversee daily Front Office operations including reception, cashiering, reservations, phone services, and baggage handling.
• Supervise front office staff to ensure high service standards and professional conduct.
• Handle guest enquiries, feedback, and complaints promptly and professionally.
• Assist with guest check-in and check-out when needed.
• Manage VIP guest arrangements, including room inspections, escorting VIPs, and coordinating with departments.
• Review shift logbooks and ensure proper follow-up on issues.
• Manage room inventory, reservations, and coordinate with Sales to optimize occupancy and revenue.
• Monitor housekeeping discrepancies and resolve them quickly.
• Handle front office financial tasks such as cash float, paid outs, and rate adjustments according to policy.
• Train, guide, and supervise reception staff.
• Support hotel security procedures and emergency responses when required.
• Perform other related duties as assigned.

• Minimum 2–3 years of front office or supervisory experience in the hotel industry.
• Proficient in Opera PMS or other hotel management systems.
• Willingness to work rotating shifts, weekends, & PH.
• Hospitality-related certifications such as CERT, service excellence, leadership, or operations are an added advantage.

Worldwide Hotels Management (H) Pte. Ltd.

Worldwide Hotels is Singapore's largest homegrown tourist-class hotel group. We own and manage 41 properties under 7 brands - ICON Hotel, V Hotel, Hotel Boss, Hotel Mi, Value Hotel, Venue Hotel and Hotel 81 - with over 8,600 rooms at strategic locations in Singapore.

Job Description

Job Descriptions:

• Follow the hotel's standard procedures for cleaning and maintaining public areas. 

• Collaborate with the Front Office, Engineering, and other departments to handle guests' requests, inquiries, and complaints about accommodation, service, and billing. Ensure that these interactions are carried out effectively to enhance guest satisfaction with their stay and services. 

• Work closely with the Engineering Department to address any issues or defects in the rooms and public areas promptly. 

• Supervise pest eradication activities with great attention to detail. 

• Conduct daily inspections of public areas and employee locker rooms. 

• Coordinate with the maintenance department to establish a preventive maintenance schedule for rooms and public areas. 

• Regularly spot check employees' performance, correcting any mistakes or deficiencies. 

• Conduct regular training sessions to ensure that personnel follow established procedures, address any issues, provide instructions, and assign duties. 

• Undertake any additional duties assigned by the GM or Executive Housekeeper (EHK) as needed. 

• Participate in company's sustainability effort for the environment and being an inclusive employer.

Job Requirements:

• Degree or Diploma in Hospitality Management or other relevant qualification is preferred.

• Minimum 4 years’ related experience in a full-service hotel or mid-range hotel is preferred.

• Ability to manage time, organize, good communication and motivational skills.

• Meet the attendance guidelines of the job and adhere to departmental and company policies.

• Candidates must have a good command of spoken and written English, and any additional language is an advantage

• A team player and takes initiative to assist other team members when required

• Well-groomed and professional disposition.

• Commitment to work rotating shift and any day, including 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.

• Can motivate fellow team members.

• Able to identify problems and issues in a pre-emptive manner, and resolve them independently and creatively.

• Meticulous with strong attention to details with good follow-up.

• Able to provide leadership in creating a cohesive, creative, effective team environment.

Mandarin Oriental, Singapore

At Mandarin Oriental, our guiding principles are what define us.

Job Description

GUEST SERVICES MANAGER (DUTY MANAGER)

Mandarin Oriental, Singapore is looking for a Guest Services Manager to join our Front Office team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay. 

About the job

Based at the Mandarin Oriental, Singapore, the Guest Services Manager is responsible for daily smooth operations within the Rooms Division, delivering exceptional guest experiences, and maintaining high service standards. The position reports directly to the Front Office Manager.

As Guest Services Manager, you will be responsible for the following duties:  

• Attend to guest's requests and complaints

• Investigate complaints and address to the department concerned and response to guest with an appropriate explanation and apology

• Ensure LQE and CQE is delivered and a smooth and successful operation is carried out in these areas daily

• Coordinate with Front Office and Guest Services on VIP arrivals, walk-ins, groups and guests with special requests

• Coordinate with Engineering and Housekeeping to ensure that all rooms are ready for sale in the proper condition

• Coordinate with Housekeeping and Food and Beverage on any special requests for VIPs

• Coordinate with Security with regards to any criminal act within the hotel or suspicious guests

• Coordinate with Front Office cashiers on vouchers, billing instructions, deposits, rebates etc, to minimize bad debts, skippers, untraceable charges and allowances

• Inspect VIPs arrival rooms with appropriate amenities set up

• Meet and greet VIPs arrivals and departures as highlighted by Director of Rooms or Front Office Manager

• Uphold FLHSS procedures within the division

• Uphold grooming standards

• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department

• Attend scheduled meetings

• Perform any other duties as assigned by Superior

• Ensure that standard, policies and procedures are maintained

• Responsible in reporting any cleanliness findings within the hotel and address with the relevant department

• Make every effort to ensure that guests of the hotel are made as comfortable and contented as possible

• Coordinate and take charge of any emergency until General Manager or Hotel Manager arrives

• Recommend improvements in hotel operations where there are opportunities for improving service, increase revenue, etc

• Check the reading file to update on all new e-mails, faxes or correspondence which may require personal attention

• Attend Front Office briefing and Operations meeting and ensure that all instruction given is carry out expeditiously

• Highlight log entries during daily Operations meeting

• Check through the day arrival report and ensures that the necessary preparations are done by respective departments

• Check VIP rooms and their special requests

• Check all public areas and colleague areas for any irregularities and cleanliness

• Check on the working condition of elevators, lobby lights, air conditioning, in-house music and other hotel equipment and report defects where/when necessary

• Check daily event order and ensure that the necessary signboards and arrangements are done

• Ensuring IT equipment at the reception and lobby are functioning well

• Log all complaints/irregularities for Management reference

• Handle all complaints from guests and transmits them to the departments concerned and see that corrective actions are taken immediately

• Constantly check appearance, grooming of uniform colleagues

• To conduct physical room checks for remaining departures beyond 1600 hours

• Ensure Front Office colleagues verify the Housekeeping report and follow up on any discrepancies

• Ensure all lights in the public areas are lit at the appropriate time

• Ensure the sky signs are fully lit at 1900hrs

• Conduct random check on all colleagues to ensure that nobody sleeps while on night duty

• Ensure that all areas are cleaned and checked thoroughly by night cleaners

• To run night audit for HMS and InfoGenesis

• Extend assistance in all areas especially operations

• Attend Rooms Division update weekly

• Conduct departmental training and also makes appropriate suggestions to improve whenever necessary

• Attend to any medical assistance not limited to guest but to colleagues as well

• Take charge during emergency until General Manager and Hotel Manager arrives

• Performs any assignment as delegated by the General Manager, Hotel Manager, Director of Rooms and Front Office Manager

As Guest Services Manager, we expect from you: 

• Candidate must possess at least a Bachelor's Degree/Post Graduate Diploma/Professional Degree, Diploma/Advanced/Higher/Graduate Diploma or equivalent.

• At least 3 years of working experience as guest services personnel in luxury hotel or similar capacity is required for this position.

• Preferably familiar with emergency procedures, security protocols and guest service standards.

• Willingness to work shifts, weekends, and public holidays

• Strong knowledge of hotel operations, guest relations, and service standards

Our commitment to you 

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. 

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

The Front Office Manager (FOM) is responsible for the overall management and smooth operation of the Front Office Department, including Front Desk, Group, Call Centre, Concierge, Bell Services, Club Operations, Guest Experience Team, and Welcome Ambassador. The FOM ensures that the highest standards of service and hospitality are delivered across all guest touchpoints—from pre-arrival to post-departure—creating a seamless and memorable guest experience.

The FOM oversees team performance, operational efficiency, guest satisfaction, interdepartmental coordination, and financial performance, ensuring the Front Office team consistently represents the hotel’s standards and provides a warm, professional, and welcoming first and last impression to all guests.

Responsibilities

Operations

• Oversee the smooth operation of the Front Office Department

• Implement on-day rate strategies to maximize revenue

• Maintain records of incidents and operational findings; resolve guest issues promptly

• Plan and conduct team training; improve work processes for efficiency

• Ensure SOP compliance and conduct regular audits to maintain service standards.

Guest Experience

• Manage the guest journey within Front Office and coordinate with other departments

• Lead and mentor the team, including Guest Experience Champions, to identify improvements

• Chair Guest Experience meetings and drive service excellence initiatives

• Collaborate with the Loyalty Program Team for effective MyMillennium benefit delivery

• Analyse feedback and implement improvements and innovations to enhance guest experience

Leadership

• Act as a role model, upholding hotel values and behavioural standards

• Drive departmental targets: guest reviews, social media ratings, upselling, membership enrolment

• Guide the team to maintain high professionalism, efficiency, and hospitality

• Drive departmental targets including guest reviews, social media ratings, upselling, and membership enrolment

• Coach the team to identify upselling opportunities at check-in, reservations, and guest interactions

Financials

• Monitor credit policies to reduce bad debts

• Maximise total revenue through rate management and operational strategies

• Manage department budgets and expenses effectively

• Prepare and submit the annual Front Office budget, including revenue, expenses, and capital expenditure plans

• Oversee departmental P&L, analyze performance, identify trends, and implementcorrective actions to achieve financial targets

Administration / CAPEX / Asset Management

• Review daily Front Office activities, including forecasts, targets, operational issues, and incidents related to internal and external guests

• Oversee CAPEX planning and execution for Front Office assets, technology, and equipment, ensuring projects are justified, approved, tracked, and completed within budget

• Maintain proper documentation, reporting, and communication for all Front Office operations, incidents, and departmental updates

• Ensure all administrative processes are efficient, compliant, and aligned with hotel policies and standards

Additional Duties

• Perform any other duties as assigned by the Director of Rooms

Qualifications

• Diploma or degree in Hospitality / Hotel Management or equivalent

• Advanced knowledge and experience with Opera PMS (Property Management System)

• Strong understanding of Front Office operations, guest experience management, and luxury hotel standards

• Proven ability to lead, motivate, and develop a team in a high-pressure, fast-paced environment

• Excellent communication, interpersonal, and problem-solving skills

• Ability to analyse data, manage budgets, and implement operational improvements

Experience

• Minimum 5 years of operational experience in a luxury hotel environment preferred

• Calm, patient, and composed, able to handle tense situations with professionalism and a positive disposition

• Able to work under pressure and adapt quickly to changes in a dynamic hospitality environment

• Advanced knowledge and experience with Opera PMS (Property Management System) required

Key Competencies

• Inspire associates to perform their work with a high level of quality, professionalism, and integrity

• Manage projects strategically while remaining hands-on and detail-oriented, acting as a catalyst to ensure results are achieved

• Coordinate, communicate, and gain buy-in from stakeholders at all levels of the organization

• Create and lead a guest-centric culture across the property, ensuring exceptional service and memorable experiences

• Act as a role model and inspire positive behavioural change

Pan Pacific Serviced Suites

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Position summary statement:

To oversee the smooth operation, management and overall performance of the Front Office Department.  

Primary Responsibilities:

a)     To prepare the hotel’s annual Front Office budget and submit to management for approval. The annual budget should include manpower requirement, operating expenses, etc. On the approved budget, the incumbent rolls out the plan.

b)    Control in area of direct responsibility, all budgetary items, overheads and operating expenses including Profit & Loss (P&L), Accrual, and Capital Expenditure (CAPEX).

c)     Responsible in meeting all Key Performance Indicators (KPI) for Front Office.

d)    Champion the Leading Quality Assurance Audit, and all other internal & external audit with Pan Pacific Hotels Group

e)    To develop, implement Standard Operating Procedures within your areas of direct control.

f)      Ensure that all quality, service, and controls conform to established standards as set by the General Manager, as well as Pan Pacific Hotels Group (PPHG) policies and procedures.

g)     Supervise all operational activities to ensure maximum guest satisfaction. Ensure that all guest feedback is responded to in a timely manner. 

h)    To efficiently manage, in conjunction with the Director of Sales, the hotel’s room inventory, with the aim of maximizing revenue and to increase yield.

i)      To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall and reinforce the performance to reach an acceptable level of competency.

j)      Assist with recruitment, counselling, and disciplinary action, monitoring of staffing levels and payroll costs.

k)    Ensures that training hours set by the company is adhered to.

l)      Ensures that the Associate Engagement Index (Our Peoples Voices & Views) is maintained based on the standard set by Pan Pacific Hotels Group.

m)   Show clear and measurable results in the forward development of the department. Measurement will be determined by PPHG Corporate Office on an annual basis and may be based on Guest Satisfaction, Staff Engagement, Financial results or other measurement systems as may be deemed appropriate.

n)    To be overall in charge of the GHA program and to ensure all associates are properly trained.

o)    Oversee guest programs and activities.

p)    Ensure regular communications and co-ordination meetings are held with relevant departments to focus on guest services, work processes and achievement of targets.

q)    Maintain a high standard of customer relations/customer service within specified departments.

r)     Obtains feedback from residents to improve quality standards of service; ensure that personalized service is extended to all residents. Reviews and monitors Trust You and Trip Advisor and utilize the residents’ feedback to improve service delivery.

s)     Handle guest’s complaints, inquiries and requests. Conducts preliminary investigation on guest’s complaints.

t)     Adhere to company credit policies to ensure all revenue expected will be received.

u)    Ensure all Floats and cash handling procedures are adhered to within company standards and ensure the overall protection of the company’s revenue.

v)     Any task as assigned by Management.

Worldwide Hotels Management (H) Pte. Ltd.

Worldwide Hotels is Singapore's largest homegrown tourist-class hotel group. We own and manage 41 properties under 7 brands - ICON Hotel, V Hotel, Hotel Boss, Hotel Mi, Value Hotel, Venue Hotel and Hotel 81 - with over 8,600 rooms at strategic locations in Singapore.

Job Description

Job Descriptions:

• Follow the hotel's standard procedures for cleaning and maintaining public areas. 

• Collaborate with the Front Office, Engineering, and other departments to handle guests' requests, inquiries, and complaints about accommodation, service, and billing. Ensure that these interactions are carried out effectively to enhance guest satisfaction with their stay and services. 

• Work closely with the Engineering Department to address any issues or defects in the rooms and public areas promptly. 

• Supervise pest eradication activities with great attention to detail. 

• Conduct daily inspections of public areas and employee locker rooms. 

• Coordinate with the maintenance department to establish a preventive maintenance schedule for rooms and public areas. 

• Regularly spot check employees' performance, correcting any mistakes or deficiencies. 

• Conduct regular training sessions to ensure that personnel follow established procedures, address any issues, provide instructions, and assign duties. 

• Undertake any additional duties assigned by the GM or Executive Housekeeper (EHK) as needed. 

• Participate in company's sustainability effort for the environment and being an inclusive employer.

Job Requirements:

• Degree or Diploma in Hospitality Management or other relevant qualification is preferred.

• Minimum 4 years’ related experience in a full-service hotel or mid-range hotel is preferred.

• Ability to manage time, organize, good communication and motivational skills.

• Meet the attendance guidelines of the job and adhere to departmental and company policies.

• Candidates must have a good command of spoken and written English, and any additional language is an advantage

• A team player and takes initiative to assist other team members when required

• Well-groomed and professional disposition.

• Commitment to work rotating shift and any day, including 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.

• Can motivate fellow team members.

• Able to identify problems and issues in a pre-emptive manner, and resolve them independently and creatively.

• Meticulous with strong attention to details with good follow-up.

• Able to provide leadership in creating a cohesive, creative, effective team environment.

ARO COLLECTIVE PTE. LTD.

Job Description

General Manager and Beverage Director:

Location: Singapore

Restaurant Opening: 3rd Quarter 2026

Reports to: Managing Director

We are seeking a General Manager / Beverage Director to join the founding leadership team and help build the restaurant from the ground up.

Role Overview

The General Manager / Beverage Director is responsible for leading the front-of-house operation and beverage program while helping shape the identity, culture, and standards of the restaurant.

This is a hands-on leadership role for someone who thrives in ambitious restaurants and who is passionate about:

• hospitality at the highest level
• world-class beverage programs
• team development
• operational excellence

The role requires both strategic leadership and daily presence on the floor.

Core Responsibilities

Restaurant Leadership and Culture

• Partner with the leadership team to define and build the restaurant’s culture, service philosophy and guest experience.
• Build and lead all front-of-house systems/ operations 
• Establish and maintain the highest standards of hospitality.
• Serve as the primary ambassador of the restaurant to guests, partners, and the community.

Beverage Program

Design and execute a beverage program aligned with the restaurant’s philosophy.

Responsibilities include:

•                Building and managing the wine/ alcoholic beverage program

•                Developing a thoughtful non-alcoholic beverage program

•                Designing pairing menus 

•                Developing beverage pricing strategy 

•                Building relationships with producers, importers, and distributors

•                Overseeing cellar management and inventory

•                Beverage cost control and pricing strategy

•                Beverage staff training and development

Opening Team Responsibilities

As part of the opening leadership team, you will:

•       Define and establish the restaurant’s service philosophy and standards, including developing service manuals and SOPs

•       Design and operationalize relevant FOH systems 

•       Define and shape the guest journey from reservation to departure

•       Establish supplier relationship

•       Assist with hiring and training the opening team

•       Lead service rehearsals and training programs

Guest Experience

•       Actively manage the dining room during service.

•       Build strong relationships with guests and regulars.

•       Handle guest feedback and recovery at the highest level.

•       Maintain the highest service standards

•       Create an environment where guests feel welcomed, inspired, and cared for.

Team Development

•       Recruit, mentor, and retain exceptional hospitality professionals.

•       Build a culture rooted in respect, humility, and excellence.

•       Train the team in: 

- product knowledge

- beverage service

- guest engagement

- fine dining standards

•       Develop future leaders within the team.

•       Maintain strong communication and collaboration with the culinary team

Operations & Financial Performance

•       Oversee all front-of-house operations

•       Manage service flow and guest experience

•       Coordinate reservations and seating strategy

•       Handle guest feedback and service recovery

•       Ensure compliance with licensing and safety requirements

•       Manage FOH scheduling, payroll, budgets and labor costs

•       Oversee beverage purchasing and inventory control.

•       Maintain target beverage cost percentages and achieve revenue targets

•       Collaborate with ownership on forecasting and financial performance (P&L and operational metrics)

Ideal Candidate Profile

We are looking for a leader who combines deep hospitality experience, beverage expertise, and an entrepreneurial mindset.

Experience

• 7–10+ years in hospitality leadership roles
• Leadership experience in fine-dining environments and ingredient-driven restaurants
• Proven experience managing teams and service operations
• Strong background in wine and beverage programs
• Experience opening restaurants is highly valued

Beverage Expertise

Strong knowledge in:

• Old World and New World wine regions, producers and styles
• Other spirits and beverage traditions, producers and styles in Asia
• Experience building thoughtful wine lists/ beverage offerings
• Food and beverage pairing
• Cellar management
• Non-alcoholic beverage programs

Preferred credentials:

• Advanced Sommelier
• WSET Diploma
• Master Sommelier track
• Other wine/ spirits/ tea/ coffee credentials

Leadership Traits

We value people who are:

•                Visionaries who are tenacious in bringing their vision to life

•                Genuinely passionate about food, beverage and hospitality 

•                Curious and constantly learning

•                Calm under pressure

•                Organized and detail-oriented

•                Willing to wear multiple hats as needed in a start-up

This role requires someone comfortable balancing creative work and operational discipline.

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

About Us: BYD by 1826 uniquely combines car showrooms with dining experiences and is a leader in Singapore's automotive and hospitality sectors. Committed to delivering innovative and sustainable solutions to our clients. We pride ourselves on exceptional customer experiences and long-term partnerships.

Role Overview: As a Chef De Partie / Junior Sous Chef, you will play a vital role in our culinary team by preparing high-quality meals that delight our guests. Your creativity and passion for cooking will contribute to our kitchen’s success.

Job Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications.

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

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

• Eager to learn, innovate, and grow in the culinary field

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

THE DEMPSEY PROJECT

Job Description

We are searching for a reliable, innovative assistant restaurant manager to supervise operations at our bustling restaurant. The assistant restaurant manager's duties include scheduling shifts and balancing cash registers. You should also address customers' complaints and queries in a swift, courteous manner.

To be successful as an assistant restaurant manager, you should implement measures to minimize costs and improve profitability. An outstanding assistant restaurant manager will contribute to the professional development of staff.

Job Highlights:
- 5 Days (44 hours) Work Week
- 14 Days Annual Leave
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $3500-$4500

Job Description:
Replaces the Service Operations Manager in his absence.
Coordinate with the Chef & F&B department heads on menus and promotions.
Provide coaching and guidance to F&B team and fulfill all training needs for their future development
Comply with all health and safety regulations
Report on management regarding sales results and productivity
Demonstrate knowledge on menus, where you should be able to make recommendations upon request.
Identify customers’ needs and respond proactively to all of their concerns

Job Requirements:
At least 3 or 4 years of FNB experience
Minimum ‘O’ level or Diploma in F&B service or equivalent
Ability to work in a fast-paced environment
Able to commit to the restaurant's peak period including weekends, the eve of, and public holidays
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

RED CHILLI PTE. LTD.

Job Description

A Bengali North Indian Curry and Tandoor Head Chef is

a senior culinary leader responsible for authentic, high-quality, and consistent preparation of dishes, specializing in Tandoor (clay oven) items, traditional North Indian gravies, and authentic Bengali cuisine

. This role combines hands-on cooking with management of kitchen operations, inventory, staff training, and compliance with health and safety regulations (e.g., SFA standards in Singapore).

Key Responsibilities

• Culinary Leadership & Menu Development: Create, develop, and execute authentic North Indian and Bengali menus, including special tandoor items (kebabs, tikkas), rich gravies, and bread.
• Tandoor Specialization: Expertly operate and manage tandoor ovens (charcoal or gas) for cooking, ensuring precise temperature control and even cooking of meat, fish, and bread (naan, roti).
• Operational Management: Oversee daily kitchen operations, including, mise-en-place, and, service flow.
• Staff Management & Training: Recruit, train, supervise, and mentor junior chefs, cooks, and assistants, while promoting a high-performance team environment.
• Quality & Consistency Control: Ensure all food meets high-quality, authentic, and consistent standards before serving.
• Cost Control & Inventory: Monitor, stock levels, order supplies, and minimize, waste to optimize, profitability.
• Hygiene & Safety Compliance: Enforce strict, sanitation and hygiene regulations, ensuring, food safety and, cleanliness in the, kitchen.
• Specialty Preparation: Prepare authentic Bengali sweets, savouries, and other regional, specialties.

Required Skills and Experience

• Experience: A minimum of 5-6 years of, experience as a Head Chef or Specialist Chef in, North Indian cuisine.
• Expertise: Deep, knowledge of traditional, spices, marinades, and, Indian cooking techniques.
• Tandoor Mastery: Proven, experience with tandoor cooking and, marination.
• Leadership Skills: Strong, organizational and, interpersonal skills to, lead a, kitchen team in a, fast-paced environment.
• Adaptability: Ability to, work under pressure during, busy, periods and, manage, multiple tasks.
• Qualifications: Food hygiene certification is often, required.
• Specific Cuisine Knowledge: Understanding of North Indian, Bengali, and optionally other regional Indian cuisines (e.g., South Indian, Gujarati). 

Working Conditions

This position often involves working long hours, including evenings, weekends, and public holidays, and may require split shifts

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

We are looking for an excellent Sous Chef for our latest outlet in Changi.

The candidate will assist the Roving Head Chef to oversee our new restaurant set up. He/she will be responsible for the All Day Dining, ala carte dining and event catering. We offer an European and local fusion cuisine.

The candidates will also be tasked to oversee the whole restaurant kitchen set up and operations. He/she is to work with the Marketing Department to market our brands.

Responsibility:

· Assist to oversee the recruitment, training and assessment of kitchen crew

· New menu engineering

· Assist on creation of classic and innovative International menu based on specific seasonal concepts

· Responsible for achieving gross margin set.

· Schedule lean manpower management

· Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

· Able to commit 5.5 days work week

· Knowledge of various nations cuisines, techniques and modern trends

· Ability to produce seasonal menu

· Culinary education from recognised institutions preferred

· 3 years experience in related field

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives

· Have initiative, is hard working and able to lead the kitchens by him/herself

Benefits:

Dental care allowance

Birthday off

Employee discount

Food provided

D' CUISINES PTE. LTD.

Job Description

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage daily restaurant operations to drive business growth, ensure compliance, and deliver exceptional customer experiences in a dynamic F&B environment.

Responsibilities

• Oversee daily restaurant operations including opening and closing procedures to ensure smooth and efficient functioning
• Enforce compliance with health and safety regulations to maintain a safe environment for staff and customers
• Manage inventory by ordering supplies proactively to prevent shortages or excess stock
• Maintain cleanliness and organization across dining areas, kitchen, and storage to uphold store standards
• Cultivate a welcoming, customer-focused atmosphere and resolve customer complaints promptly and professionally
• Analyze customer feedback and implement targeted strategies to enhance service quality
• Drive sales performance by achieving targets and managing the store budget effectively
• Monitor financial metrics such as revenue, expenses, and profitability, and adjust operational strategies accordingly
• Prepare and analyze financial reports to inform decision-making and meet financial goals
• Recruit, train, and supervise staff to ensure adherence to company policies and operational excellence
• Schedule staff shifts and manage payroll processes to optimize workforce productivity
• Conduct regular performance reviews, delivering constructive feedback and coaching to develop staff capabilities
• Foster a positive and productive work environment that motivates and retains employees
• Implement marketing and promotional initiatives to attract and retain customers and increase sales
• Coordinate special events and seasonal promotions to boost store visibility and revenue
• Manage social media presence and online reviews to enhance the store’s reputation and customer engagement
• Ensure all food and beverages meet established quality and presentation standards
• Monitor kitchen and service areas to maintain hygiene and food safety standards consistently
• Conduct regular audits and inspections to verify compliance with company policies and regulatory requirements

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

Role & Responsibilities:

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.

• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Work on line during service and assist wherever needed.

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all time.

• Organise all necessary food requisition and food transfer

• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

• Need to correct any deficiencies. Ensure that the quality and details are being maintained.

• To be able to assist the head pastry chef when he or she is not around

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.

• At least 4 Year(s) of working experience in the related field is required for this position.

• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

VAREL SINGAPORE PTE. LTD.

Job Description

Here is a rephrased version tailored for an Events Manager Job Description:

Job Description & Requirements

As we prepare for our opening in Q1 2026, we are looking for a dynamic and detail-oriented Events Manager to lead the planning and execution of memorable events. This role is key to delivering exceptional guest experiences while positioning our hotel as a premier destination in a competitive hospitality market.

• Plan, coordinate, and oversee all aspects of events, including corporate functions, weddings, conferences, and social gatherings

• Serve as the primary point of contact for clients from initial inquiry through post-event follow-up

• Understand client needs and customize event proposals, packages, and budgets accordingly

• Conduct site inspections and client meetings to showcase event spaces and services

• Collaborate with F&B, kitchen, operations, and external vendors to ensure seamless event execution

• Develop detailed event orders and timelines, ensuring all departments are aligned

• Monitor event setup, execution, and breakdown to ensure service excellence

• Manage event budgets, billing, and payment processes accurately

• Upsell additional services and enhancements to maximize revenue opportunities

• Ensure compliance with health, safety, and hotel standards at all times

• Prepare post-event reports and gather client feedback to continuously improve service quality

• Previous experience in event management, hospitality, or a similar role (hotel experience preferred)

• Strong organizational and project management skills

• Excellent communication, negotiation, and interpersonal abilities

• Customer-focused mindset with a professional and proactive approach

• Ability to manage multiple events simultaneously in a fast-paced environment

• Strong problem-solving skills and attention to detail

• Flexibility to work evenings, weekends, and holidays as required

• Proficiency in event management software and Microsoft Office applications
  

  
  At Varel Singapore, we don’t just offer a place to stay—we create a hospitality experience that leaves a lasting impression.
  

  If you thrive in a high-performance environment and excel in leading a team to operational excellence, we welcome you to be part of our journey.

NEW EFFECT PTE. LTD.

Job Description

Job Descriptions/ Responsibilities

• Manage development and implementation of business strategy approved by CEO
• Monitoring and reporting of company performance (monthly performance analysis report and financial reports against targets)
• Legal representation of company and maintain regular contact with overseas government including timely reports (tax department and other agencies as required)
• Establish and maintain an effective local and overseas marketing and sales strategy (Direct sales, B2B contracts)
• Represent company in corporate meetings (Both in Singapore, ASEAN countries and in China).
• Acquire new partnerships in the ASEAN and China market.
• Creating, optimizing, and monitoring corporate travel policies.
• Analyzing and preparing reports on travel tours.
• Ensuring operations run smoothly

Job Requirements

• Degree in hospitality and tourism related field
• Personal network of travel partners in ASEAN and China is a must
• Able to travel regularly for work purposes

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Hotel Assistant Food and Beverage Manager

• Orchard area.

• 5 days with 44 hours per week

• 8 hours Shift between 7am to 12am

• Salary up to $4,000

• Attractive bonuses provided

Responsibility
 

• Lead and oversee the full Food & Beverage (F&B) operations, ensuring all concepts, service delivery and guest experiences meet COMO’s luxury standards.

• Develop annual F&B budgets, manage monthly forecasts, and ensure effective cost control across all outlets.

• Drive innovation and continuous improvement, elevating service standards and guest satisfaction.

• Serve as the strategic business leader for the F&B division, collaborating closely with Sales & Marketing on sales strategies, pricing, promotions, and overall business performance.

• Anticipate market trends and competitive challenges to proactively position the property for success.

• Manage day-to-day operations while delivering on both short-term and long-term business objectives.

• Establish, implement, and maintain standard operating procedures, service sequences, and operational policies.

• Work collaboratively with department heads to meet hotel-wide objectives and uphold COMO brand standards.

• Achieve and maintain excellent ratings across all dining concepts, including guest reviews and industry evaluations.

• Lead recruitment, training, coaching, and performance development of all F&B team members, including service and upselling training.

• Ensure full compliance with food safety, hygiene, and health regulations in all outlets.

• Oversee and maintain inventory accuracy, purchasing processes, and equipment care.

• Develop and manage a compelling beverage program aligned with budgeted cost targets.

• Oversee VIP room amenities and ensure exceptional personalised service.

• Stay fully proficient in all hotel systems to optimize operational efficiency.

• Support COMO’s sustainability initiatives through environmentally responsible operational practices.

• Execute additional tasks or projects assigned by Management.

Requirements

• Diploma or Bachelor’s Degree in Hospitality Management, Business Administration, or a related field.

• At least 5 years of progressive experience in hotel Food & Beverage operations.

• Good leadership abilities with excellent communication, presentation, and interpersonal skills.

• High energy, entrepreneurial mindset, and a collaborative team player.

• Proficient in Microsoft Office and Point-of-Sale (POS) systems.

• Good organizational and administrative capabilities.

• Experience in launching or implementing new F&B concepts.

• Solid business acumen, including budget management and Profit & Loss (P&L) experience.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”.

Nicholas Heng Zhe Xuan, Consultant

Personal Reg No: R23112658

Manpower Staffing Services (S) Pte Ltd

EA License No: 02C3423

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

● Event Planning and Execution:

• Collaborate with clients to understand their catering needs and preferences.

• Plan menus, including food selection, portion sizes, and presentation.

• Coordinate all aspects of catering events, including staffing, equipment, and logistics.

• Ensure the timely setup, service, and breakdown of events.

• Oversee the execution of events to ensure high-quality service and customer satisfaction.

● Team Management:

• Recruit, train, and manage catering staff , including servers, chefs, and kitchen staff .

• Schedule and assign staff for events, ensuring adequate coverage.

• Provide guidance and support to staff , promoting a positive work environment.

• Conduct performance evaluations and implement training as needed.

● Financial Management:

• Develop and manage catering budgets, tracking expenses and revenues.

• Negotiate with suppliers and vendors to secure cost-effective pricing.

• Monitor inventory levels and food costs to maintain profitability.

• Prepare and analyze financial reports to assess catering performance.

● Food Safety and Quality:

• Ensure that all food preparation and service adhere to food safety and sanitation standards.

• Maintain high food quality standards and presentation.

• Address customer feedback and take corrective actions as necessary.

● Customer Relations:

• Build and maintain strong relationships with clients.

• Handle client inquiries, requests, and concerns in a professional manner.

• Seek opportunities for upselling and expanding catering services.

● Compliance:

• Ensure compliance with all hiring and training standards, meticulously documenting the process for direct hires, including new hire documentation, handbook acknowledgment, training completion, and safety training

• Ensure compliance with all relevant health and safety regulations.

• Stay updated on industry trends and best practices.
  

EDUCATION & QUALIFICATION

• College degree or degree in Hospitality, or equivalent professional experience

• Good verbal and written communication skills in English

WORK EXPERIENCE

• Has a minimum of 3 years applicable experience in a like volume and quality food service establishment

• Food and Services industry essential

COMPETENCIES

• Has the ability to operate Web based ordering systems, process customer requests, changes to orders, and our partner profi les

• Knowledge of project management related software tools (Asana preferred)

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Google suites)

• Presentation skills (all levels including senior management)

ATTRIBUTES

• Possess critical thinking and problem solving skills

• Excellent decision-making and stakeholder management capabilities

• Resourceful, adaptable with an agile mindset to navigate uncertainties

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

• Detailed and result oriented

• Good communications skills, with client, team and all other stakeholders

• Analytical and strong organizational skills, with excellent verbal and written ability

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

• Proven ability to work creatively, analytically, systematically in a collaborative manner

• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective

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

• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones

• Extensive understanding of project and program management principles, methods and techniques

ELONA PTE. LTD.

Job Description

Key Responsibilities:

• Operations Management: Supervise all areas of the restaurant, making critical decisions to uphold service standards and enhance guest experiences. 

• Financial Oversight: Adhere to company standards to increase sales and minimize costs, including food, beverage, supply, utility, and labor expenses. Ensure accurate and timely completion of financial and payroll-related administrative duties. 

• Staff Management: Recruit, train, and supervise staff; create staffing schedules; and foster a positive work environment to reduce turnover and enhance team performance. 

• Customer Service: Ensure consistent high-quality food preparation and service, maintain a professional restaurant image, and handle customer inquiries and complaints effectively to achieve 100% guest satisfaction. 

• Compliance and Safety: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and legal regulations. 

• Inventory and Supplies: Oversee stock levels, order supplies, and manage inventory to ensure the availability of necessary items without overstocking. 

Skills and Qualifications:

• Proven experience in restaurant management or a related hospitality role. 

• Strong leadership, motivational, and people skills. 

• Proficiency in financial management and understanding of business operations.

• Excellent customer service skills and the ability to handle stressful situations.

• Knowledge of food safety regulations and best practices.

RK Recruitment Pte. Ltd.

RK Recruitment is a workforce solutions provider with the key aim of conducting value-based recruitment activities to our business partners in forms of regular and flexible staffing. We provide one stop recruitment solutions that include:

Job Description

Job Info:

• Basic $3500 - $4500 + Flexi Benefits + Medical 

• Working days: 5 days/week

• Working hours: Fair rotational shifts (Depends on location) 

• Openings at: Sentosa
  
  Job Scope:

• Oversee daily operations of all Front Office sections and coordinate with other hotel departments.

• Supervise reception, cashier, reservations, telephone, and baggage services, ensuring junior staff maintain a positive corporate image.

• Address guest incidents and undesirable behavior in collaboration with the Security department.

• Monitor room inventory for optimal occupancy and revenue.

• Ensure prompt and courteous guest service, handle complaints diplomatically, and assist with check-ins/outs.

• Manage cash float, authorize rate and room changes, and handle financial transactions per credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*
We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280 
Chan He Guang | EA Personnel No.: R23117560

Marriott International

Job Description

INFINIX FACILITIES MANAGEMENT PTE. LTD.

Job Description

Role and 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

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 2 year’s experience in similar role in cleaning sector

INFINIX FACILITIES MANAGEMENT PTE. LTD.

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 cleaning sector

INFINIX FACILITIES MANAGEMENT PTE. LTD.

Job Description

Role and 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

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

NAKEDGLASS (SINGAPORE) PTE. LTD.

Job Description

Roles & Responsibilities

• Oversee daily operations, ensuring smooth service delivery.
• Take charge of logistics both air and sea freight
• Monitor ISO standards, 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 customer 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.
• 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.
• In Charge of payroll and recruitments.

AGZ FOOD PTE. LTD.

Job Description

• Ensuring restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience
• Business Management-Support the General Manager in managing food and labor costs to increase Restaurant profitability
• Manage the requirements for health and safety training across all outlets and ensure that all outlets are fully up to date on municipality requirements
• Drive performance and sales levels improvements for all restaurants
• Implement practices and procedures and consistently review operational standards with the aim of always improving speed and service quality
• Schedule staff hours and assign tasks for service
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis

TIAN XUAN FOOD DISTRIBUTOR

Job Description

• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Addressed all personnel issues promptly and professionally.
• Oversaw the daily operations of food processing.
• Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies.
• Responsible for coordinating shifts, arranging schedules, and monitoring employee performance.
• Conduct training sessions for staff in areas of cleaning kitchen equipment and preventing damage and injury.
• Help to prepare and cook of food ingredients.

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for a hands-on independent SOUS CHEF to be part of an Italian restaurant Kitchen.

Job Description & Requirements

• Manage daily kitchen operations.
• To supervise the assigned station / section and every dish that will come out of the kitchen.
• To create a professional environment consistent with Company Standards Policies & Procedures.
• Involve in menu planning, inventory management and health/safety standards.
• To be able to stand for long hours and be familiar with the local sanitation requirements.

JOB REQUIREMENT:

1. Minimum of 3 years working experience or proven related work experience.

2. Independent and efficient.

3. Hospitality service.

Regional Office - ASPAC

Job Description

Summary

The Manager, Revenue Management Bridge will be responsible for overseeing the full revenue management transition process for new builds, conversions, and transitions into Hyatt systems. This role ensures that properties are set up correctly across Hyatt’s commercial platforms (RESERVE/SynXis, PrO, Opera, RMT, Fornova, Tableau/ThoughtSpot) and that revenue performance is maximized throughout the pre-opening and post-opening phases.

The role provides structure, governance, and hands-on leadership through all phases of the Bridge process, serving as the central point of coordination between hotel teams, Opening & Converstion CS leader, Ramp Strategy commercial leaders, Revenue Management Operations, and cross-functional commercial partners.

Responsibilities:

Discovery

Build and present transition decks to internal stakeholders and property leadership.

Establish Gross Potential Weeks (GPW), ramp goals, and revenue strategy for the transition.

Define STR competitive set and align on pacing milestones.

Provide oversight in collaboration with Operations & Conversions (O&C) / Commercial Onboarding team, and the Ramp Strategy team

System Setup

Oversee LDB (Long range Demand Budget) projections and standard room type

build-out.

Integrate World of Hyatt loyalty program setup.

Conduct Hyatt brand proximity assessments.

Manage Opera night audits and system readiness checks.

Define pacing and revenue expectations in line with property ramp plans.

Operations Pre-PrO

Configure and monitor Reserve/SynXis pricing and inventory.

Conduct RMT setup audits and ensure alignment with Hyatt standards.

Oversee group and horizon inventory management.

Implement Fornova subscription and ensure market pricing intelligence is in use.

Support bookable horizon management to optimize future revenue opportunities.

PrO Configuration

Lead full PrO system configuration and packet creation for hotels.

Conduct RMT audits post-Reserve activation to ensure compliance and readiness.

Configure special offers, promotional packages, and pricing strategies.

Oversee parity tracking via Fornova to ensure rate integrity across channels.

Drive reporting and visualization through Tableau/ThoughtSpot dashboards.

Operations Post-PrO

Implement pre-arrival upsell strategies and track incremental revenue impact.

Oversee dashboard and scorecard creation for performance monitoring.

Manage stabilization period of 3–4 months post-PrO activation.

Lead DORM onboarding (non-CRM) to ensure long-term handoff and sustainability.

Leadership & Collaboration

Serve as a subject matter expert in Hyatt’s revenue management transition process.

Partner with hotel General Managers, Directors of Sales & Marketing, and DORMs to align commercial strategy.

Collaborate with cross-functional teams (Operations, IT, Brand, Finance, Loyalty, and Analytics) to ensure smooth integration.

Provide training and ongoing guidance to property revenue leaders during and after transition.

Act as escalation point for transition-related revenue management issues.

Experience

7–10 years of progressive experience in revenue management, commercial strategy, or related hospitality functions.

Deep familiarity with Hyatt systems including RESERVE, PrO, Opera Cloud, RMT, Fornova, Tableau/ThoughtSpot.

Strong project management, analytical, and stakeholder management skills. Ability to manage multiple transitions simultaneously.

Strong communication and presentation skills; ability to influence across levels and functions.

Education and Expertise (i.e. certificates, licenses, etc.)

Bachelor’s degree required; Master’s degree or CRME certification preferred.

Singapore Ao Wei

Job Description

Responsibilities

• Apply knowledge and creativity in using spices to enhance dish flavors and quality
• Use a wok proficiently to prepare various dishes according to kitchen standards
• Manage kitchen inventory and place orders to maintain adequate stock levels
• Collaborate with the head chef to develop seasonal specials that attract customers
• Demonstrate good knife skills to prepare ingredients safely and efficiently
• Conduct innovative research and development to create new dishes that expand the menu
• Work weekends as scheduled to support kitchen operations and service demands