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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.

ZS Hospitality Management Limited

ZS Hospitality Management Limited was established in 2014 in Hong Kong. ZS Hospitality Group is a multi – brand restaurant operator headquartered in Hong Kong. We are entirely dedicated to providing our guests with the very finest quality

Job Description

Responsibilities:

• Ensure that the preparation and quality of food provided are consistently maintained

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the ingredients are fresh and have sufficient inventory

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Perform duties set aside by the Executive Chef

Requirements:

• Minimum 1 year experience in dessert or pastry production

• Experience in luxury hotels or fine-dining restaurants is an advantage

• Familiar and knowledgeable in French cuisine or sustainable gastronomy is an advantage

• Well-versed in kitchen hygiene, service-oriented and multi-tasking

• Self-motivated, with good team spirits and ability to learn

• Good command of written and spoken English

• Candidates with less experience will be considered as Pastry Demi Chef de Partie

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

Location: Central

Leading Nation HK Limited

Leading Nation

Job Description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.

Company Website: www.leadingnation.com 

We are seeking an experienced Head Chef to join our team at the renowned Cardinal Point restaurant in Central, Hong Kong. As Head Chef, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, staff management, and ensuring the highest standards of food quality and presentation. This is a full-time position based in our Central location.

Key Responsibilities:

• Lead and manage the kitchen team, ensuring efficient workflow and optimal performance

• Develop and implement creative, innovative menus that showcase the best of seasonal, locally sourced ingredients

• Maintain strict quality control and food safety standards throughout all kitchen operations

• Collaborate with the restaurant management team to ensure alignment with the overall business strategy

• Monitor and control food and labour costs to maximise profitability

• Provide hands-on training and mentorship to kitchen staff to foster their development

• Ensure the kitchen complies with all relevant health and safety regulations

Qualifications:

• Minimum 5 years' experience as a Head Chef or in a senior culinary role within a high-end restaurant or hotel

• Proven track record of successfully leading and managing a team of chefs and kitchen staff

• Excellent knowledge of international cuisine and the ability to create innovative, menu concepts

• Strong organisational and time management skills, with the ability to work under pressure

• Passion for using the freshest, locally sourced ingredients and a commitment to sustainability

• Excellent communication and interpersonal skills to collaborate effectively with the broader restaurant team

• Familiarity with food cost control and inventory management principles

What We Offer:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Private Advertiser

Job Description

JOB DESCRIPTION

The Hotel Manager provides overall leadership and strategic direction for the hotel, ensuring strong business performance, operational excellence, guest satisfaction, and compliance with company and regulatory standards. The role is responsible for leading department heads, driving service culture, optimising financial results, and ensuring the hotel is well-positioned for sustainable growth.

 Key Responsibilities:

 1. Strategic Leadership

• Lead the hotel’s business and operational strategies in alignment with company goals.

• Set performance objectives for the hotel and ensure departmental plans support overall business priorities.

• Drive continuous improvement, innovation, and service excellence across the hotel.

• Provide leadership in business planning, budgeting, performance reviews, and key management decisions.

 2. Business and Financial Performance

• Oversee the hotel’s financial performance, including revenue, profitability, cost control, and productivity.

• Work with relevant teams to maximise occupancy, average room rate, revenue opportunities, and overall market competitiveness.

• Review business results and implement strategies to improve financial and operational outcomes.

• Identify opportunities for business growth, operational efficiency, and asset enhancement.

  3. Operational Excellence

• Provide overall leadership to all hotel departments, including Rooms, Housekeeping, Food & Beverage, Property, Finance, Human Resources, Sales & Marketing, and Security.

• Ensure the hotel operates efficiently and consistently delivers high service and quality standards.

• Promote effective collaboration among departments to achieve business and guest experience objectives.

• Ensure the property, facilities, and assets are maintained to a high standard.

 4. Guest Experience and Brand Standards

• Champion a guest-focused culture throughout the hotel.

• Ensure consistent delivery of service excellence and brand standards.

• Monitor guest satisfaction, reputation, and service quality, and lead improvements where required.

• Oversee service recovery for key guest matters and ensure appropriate resolution.

 5. People Leadership and Organisation Development

• Lead, coach, and develop department heads and key team members.

• Build a positive, accountable, and performance-driven work culture.

• Support talent development, succession planning, employee engagement, and retention.

• Ensure effective manpower planning and leadership capability across departments.

 6. Compliance, Risk and Governance

• Ensure the hotel complies with applicable laws, licensing requirements, health and safety standards, employment regulations, and company policies.

• Provide leadership in risk management, emergency preparedness, workplace safety, security, and business continuity.

• Ensure proper governance, internal controls, reporting, and audit readiness across the hotel.

 7. Stakeholder and Relationship Management

• Represent the hotel professionally with guests, corporate clients, business partners, vendors, authorities, and community stakeholders.

• Maintain effective communication with the Country General Manager and corporate office on hotel performance, key risks, and strategic matters.

• Support sales, marketing, partnership, and brand-building initiatives where required.

 Job Requirements

·         Diploma or Degree in Hospitality Management, Business Administration, or a related discipline.

·         Minimum 8 to 10 years of hotel experience, including senior leadership or department head experience.

·         Strong commercial, operational, financial, and people leadership capabilities.

·         Proven ability to lead multi-disciplinary teams and drive business performance.

·         Good understanding of hotel operations, guest experience, compliance, and asset management.

·         Excellent communication, decision-making, stakeholder management, and problem-solving skills.

·         High level of professionalism, integrity, accountability, and business judgement.

Talents@Work Pte Ltd

Talents@Work is a recruitment consultancy that started from a passion to serve and dedication to prompt and quality service. Fostering strong partnerships with both clients and talents, Talents@Work serves to be a dedicated and resourceful partner. At Talents@Work, we specialise in Permanent, Temporary, or Contract sourcing as well as providing Payroll Outsourcing Service.

Job Description

🍻We are looking for an experienced and passionate Bar Manager to lead our team and oversee daily bar operations.🥂

Working Hours: 11.30am - 2.30pm, 5pm - 12am.
Working Location: Central
Benefits: Travel Allowance + Medical
Basic Salary: Up to $3500

Job Responsibilities

• Oversee daily bar operations and ensure smooth service flow

• Lead, train, and motivate the bar and service team

• Maintain high standards of customer service and guest experience

• Manage inventory, stock ordering, and cost control

• Handle scheduling, manpower planning, and staff performance

• Ensure compliance with hygiene, safety, and operational standards

• Resolve customer feedback and service recovery professionally

• Work closely with management on sales and operational goals

Requirements

• Prior experience in bar or hospitality management

• Strong leadership and communication skills

• Knowledge of cocktails, beverages, and bar operations

• Able to work in a fast-paced environment and under pressure

• Positive attitude, responsible, and service-oriented

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

Interested candidates can submit their most updated CV through this platform. We will be happy to arrange a exploratory call with shortlisted candidates.

Talents@Work Pte Ltd (21C0501)
Felix Tan Chin Kuang (R25158946)

Inter Island Manpower Pte Ltd

Job Description

About the role

Manage day-to-day operations of the restaurant, including opening and closing procedures. Supervise and train service crew, providing guidance and support to maintain excellent service standards. Monitor team performance, conduct regular evaluations, and implement training programs to improve efficiency and customer satisfaction. Oversee food preparation and presentation, ensuring compliance with recipes and quality standards. Maintain inventory levels, place orders, and coordinate with suppliers to ensure timely deliveries.

Job Responsibilities:

• Manage day-to-day operations of the restaurant, including opening and closing procedures

• Supervise and train service crew, providing guidance and support to maintain excellent service standards

• Monitor team performance, conduct regular evaluations, and implement training programs to improve efficiency and customer satisfaction

• Oversee food preparation and presentation, ensuring compliance with recipes and quality standards

• Maintain inventory levels, place orders, and coordinate with suppliers to ensure timely deliveries

Job Requirement:

• Minimum of 1-2 years of experience in the F&B industry

• Proven track record of achieving sales targets and maintaining high standards of customer service

• Strong leadership skills, with the ability to motivate and inspire a team

• Excellent communication and interpersonal skills to foster a positive work environment

• Proficient in inventory management, cost control, and financial analysis

• Knowledge of food safety and health regulations

• Flexibility to work in a fast-paced environment, including weekends and evenings

Thong Yie Sze (EA Personnel Registration No: R1112981)

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

PABNA RESTAURANT PTE. LTD.

Job Description

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

The GMP Group

Job Description

Responsibilities:

Business Development

• Identify and secure new MICE business opportunities through cold calling, social selling, networking, and industry outreach.

• Represent the company at local and international trade shows to build and maintain a strong sales pipeline.

• Drive revenue growth by targeting new industries and niche markets.

Account Management

• Build and maintain strong relationships with corporate clients, PCOs, event agencies, and brand partners.

• Serve as a trusted advisor to returning clients and support their evolving event requirements.

Proposal & Contract Management

• Prepare customized proposals and presentations tailored to client needs.

• Conduct venue site inspections and presentations for prospective clients.

• Negotiate pricing and contracts to achieve profitability and client satisfaction.

Operational Coordination

• Work closely with operations and event teams to ensure smooth event execution.

• Ensure accurate and timely handover of event requirements and client expectations.

Market Intelligence & Reporting

• Monitor market trends, competitor activities, and industry developments within the MICE sector.

• Maintain accurate sales records, pipelines, and client information within the sales tracking system.

Requirements:

• Minimum 3 years of sales experience in the MICE, venue, or hospitality industry.

• Diploma or Degree in Business, Marketing, Hospitality Management, or related field.

• Proficient in Microsoft Office applications.

• Strong negotiation, communication, and client management skills.

• Creative, self-motivated, and passionate about the events industry.

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

We regret that only shortlisted candidates will be notified.

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

UNCLE CHEF PTE. LTD.

Job Description

Job Description & Requirements:

We are a business development consultancy firm actively expanding into client-facing initiatives in the food and service industry. We are seeking a passionate and detail-oriented Event Manager to lead the planning and execution of corporate hospitality events, culinary showcases, and promotional campaigns.

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Job Summary

Provide exceptional dining experiences by leading floor operations and team performance in a Japanese fine dining environment, driving sales targets and operational excellence.

Responsibilities

• Deliver high-quality service that consistently enhances customer dining experiences and satisfaction
• Execute all floor roles including host, server, and cashier to ensure seamless restaurant operations
• Support the manager in achieving restaurant sales targets and key performance indicators, including managing food and labour costs effectively
• Lead team development by training, motivating, and assessing team members to elevate service standards and operational performance
• Model professional conduct in responding to customer and team member feedback to maintain a positive service environment
• Ensure outlet safety, cleanliness, and hygiene standards meet or exceed regulatory and company requirements
• Manage workforce planning including recruitment, training, scheduling, and reporting staffing needs to the restaurant manager
• Demonstrate comprehensive menu knowledge and effectively train team members to communicate menu details clearly to customers

Required competencies and certifications

• Diploma/Advanced/Higher/Graduate Diploma in any field
• Minimum 3 to 5 years of relevant experience in the restaurant industry
• At least 1 year of experience working in a fine dining restaurant

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Sous Chef, Pastry

Summary of Responsibilities:

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

• Support the Executive Pastry Chef in leading the day-to-day operations of the Pastry Kitchen, ensuring the highest standards of quality, creativity, and consistency across all pastry offerings.

• Ensure all pastry recipes and product yields are accurately costed, reviewed regularly, and aligned with budgetary guidelines.

• Oversee the preparation and presentation of all pastry, bakery, dessert, and confectionery items in accordance with established recipe standards, portion control, and quality expectations while minimizing wastage.

• Monitor food stock levels and ensure adequate supply and freshness of ingredients in relation to hotel occupancy, restaurant operations, and banquet forecasts.

• Assist in creative menu development and seasonal dessert promotions for all dining outlets, events, and banquet operations.

• Work closely with the F&B team and respective operational departments to support annual marketing plans, festive promotions, and culinary campaigns.

• Maintain exceptional product quality, hygiene, cleanliness, and food safety standards in compliance with company policies and HACCP requirements.

• Interact with guests to obtain feedback on pastry and dessert offerings, ensuring a memorable dining experience and prompt resolution of concerns or complaints.

• Foster a positive, motivated, and collaborative working environment within the Pastry and Culinary team.

• Train, mentor, and develop pastry colleagues through coaching, guidance, and performance feedback to support continuous learning and succession planning.

• Support recruitment and selection efforts to build a capable and high-performing pastry brigade aligned with the hotel’s service culture and standards.

• Ensure work schedules, manpower planning, and annual leave arrangements are administered effectively to support operational requirements.

• Drive innovation by identifying new pastry trends, techniques, and operational improvements to enhance productivity and guest satisfaction.

• Communicate and collaborate effectively with all supporting departments including Stewarding, Engineering, Security, Finance, Hygiene, People & Culture, and F&B Service teams.

• Ensure a safe and secure working environment for all team members and uphold all workplace safety standards and procedures.

• Continuously develop personal knowledge, leadership capabilities, and industry expertise to contribute as a strong culinary leader within the organization.

Requirements & Competencies:

• Diploma or professional certification in Pastry Arts, Culinary Arts, or related discipline preferred.

• Minimum 3–5 years of relevant experience in a luxury hotel or high-volume pastry operation, including supervisory experience.

• Strong knowledge of pastry production, bakery operations, plated desserts, chocolate work, and buffet presentation.

• Creative and innovative mindset with a passion for modern pastry trends and guest experiences.

• Strong leadership, interpersonal, and team management skills.

• Ability to work effectively in a fast-paced and dynamic environment.

• Good understanding of food safety, hygiene practices, and HACCP standards.

• Excellent organizational and time management skills.

• Positive attitude with strong communication and problem-solving abilities.

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

Fast ✅

Clean ✅

Calm ✅

Consistent ✅

Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

Own day-to-day kitchen ops: prep → pass → plate → repeat

Keep stock levels on point (no “oops, we ran out” moments)

Build and refine SOPs so the team can execute like clockwork

Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

Train, coach, and level-up your chefs and kitchen crew

Set expectations, give real feedback, and keep performance sharp

Reduce absenteeism/tardiness through culture + accountability (not shouting)

Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

Protect quality and consistency with your life (and palate)

Improve, tweak, repeat—based on customer feedback and real insights

Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

Manage COGS, waste, and shrinkage like a pro

Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

Top-tier hygiene, food safety compliance, and clean-as-you-go culture

Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

A Head Chef who’s hands-on, calm under pressure, and wildly consistent

Strong leadership + communication (your team actually knows what’s going on)

High standards, high integrity, and a real love for developing people

Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

Own outcomes end-to-end

Spot gaps (skills, speed, systems) and fix them fast

Make decisions with both craft and data

Communicate clearly, coach daily, keep things aligned

Build trust across BOH + FOH

Take responsibility, raise the bar, and bring the team with you

Create pride, ownership, and a culture people stay for

Little Farms

LITTLE FARMS

Job Description

Run the floor. Set the vibe. Lead the team.

At Little Farms, we’re all about great food, great people, and the kind of hospitality that makes guests want to stay longer and come back faster.

We’re looking for a Restaurant Manager who brings big energy, sharp leadership, and serious people skills. Someone who knows how to keep service smooth, standards high, the team motivated, and the restaurant thriving.

This is not a sit-in-the-office kind of role.
This is for someone who leads from the front, loves the rush, knows how to read the room, and can turn a busy service into something special.

What you’ll own

Leading front-of-house like a pro

Creating a restaurant that feels warm, polished, fun, and always on point

Building a team that delivers standout service every shift

Coaching, developing, and motivating full-time and part-time team members

Driving sales, productivity, and cost control without killing the guest experience

Keeping standards tight across service, cleanliness, food safety, and operations

Working with BOH, Marketing, and the wider leadership team to keep the business growing

Turning guest feedback into better experiences, stronger loyalty, and smarter action

What we’re looking for

You’ve got solid restaurant leadership experience

You know how to run a busy floor and keep your cool

You’re a natural motivator who knows how to get the best out of people

You care deeply about guest experience and the details that make it unforgettable

You’re commercially smart and understand sales, labour, margins, and performance

You bring positive energy, high standards, and a let’s-get-it-done mindset

You’re genuinely into quality food, drinks, and hospitality done properly

Why this role is exciting

Because you won’t just be managing a restaurant.

You’ll be shaping the culture, building the team, driving the energy, and creating the kind of experience that makes Little Farms stand out.

If you’ve got leadership, hustle, and hospitality in your DNA - we want to hear from you.

Lead hard. Serve well. Keep it real. Grow with Little Farms.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Junior Sous Chef, Western

Summary of Responsibilities:

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

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments and rest of hotel effective for guest experience

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation 

• Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching style

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Sous Chef

• Interface the needs/requirements of other department with Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, People & Culture, Stewarding and Food Safety Hygiene

Requirements & Competencies:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 3 years relevant experience in management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

• Ability to work independently and has good initiative under dynamic environment

• Self-motivated and energetic

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Duty Manager

Summary of Responsibilities:

• Provide management presence by assisting colleagues in handling feedback

• Provide department orientation and training of the hotel service standards, procedures and programmes

• Control availability of rooms and action accordingly

• Colleague management at the Front Desk including rostering, performance management, OJT training, developing, counseling, guiding, discipline, feedback, evaluate and supporting colleague at the desks

• Liaison between Front Office departments and rest of hotel for effective guest experience

• Lead the Front Office team to personalize the guest arrival/departure experience

• Be involved in the arrival, rooming, and departure of key/VIP guests

• Ensure guest arrival and departure procedures are completed as defined in the hotels’ standards and operating procedures and LQA standards

• Handle guest feedbacks and determine appropriate actions to ensure its meet or exceed guests’ expectations

• Presence in the Front Office and lobby area at critical guest flow time

• Conduct daily briefings presenting business issues and hotel information

• Ensure safety, health, security and loss control policies and procedures at the desk are in compliance

• Ensure strict compliance of the Credit Card Privacy – PCI

• Responsible to enhance skills of colleagues and team leader in various aspects of operations by constantly monitoring their performance levels

• Support individual team members to achieve personal & professional goals

• Handle guest feedbacks and determine appropriate actions to ensure its meet or exceed guests’ expectations

Qualifications:

• Minimum ‘A’ Level or diploma in Hospitality Management

• University Degree Preferred

• Minimum 3 years Hotel Front Office Experience and 1 year Supervisory or management experience

• Read, write, speak English Fluently

• Technical knowledge of Front Office Operations

• Presentable, well groomed with leadership quality

• Interpersonal skills to deal with guests and colleagues issues

• People and Detail-oriented

• Energetic with a positive attitude

 Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Stamford Tyres International Pte Ltd

From our humble beginning in the 1930's as a service station in Stamford Road to the presently being ASEAN's foremost tyre and wheel distributor and retailers as well as a specialist in fleet tyre management. All this is attributed to :

Job Description

Role Overview

Responsible for developing and expanding tyre and rim sales across assigned European markets, focusing on Private Brand (PB) products. The role involves growing distributor networks, strengthening customer relationships, and driving sales growth across the region.

The candidate will work closely with locally hired Europe sales representatives and travel together for joint customer visits, market development, and business negotiations.

Key Responsibilities

• Grow sales of PB tyres, truck tyres, passenger tyres, and alloy rims in Europe.

• Develop and manage distributors, dealers, retailers, and fleet customers.

• Achieve sales, volume, and profitability targets.

• Identify new market opportunities and expand regional coverage.

• Work closely with Europe sales representatives on customer development and market expansion.

• Conduct regular overseas customer visits and participate in exhibitions and trade shows.

• Coordinate with supply chain and operations teams to ensure smooth order fulfillment.

Requirements

• Diploma or Degree in Business, Marketing, or related field.

• Minimum 3–5 years of sales or export experience.

• Experience in tyres, rims, automotive, or related industries preferred.

• Strong sales, negotiation, and relationship management skills.

• Independent, result-oriented, and willing to travel frequently.

Preferred Candidate

• Strong commercial mindset with international business exposure.

• Passionate in developing markets and building brands.

• Team player able to work effectively with multicultural regional sales teams.

C & J INVESTMENT HOLDINGS PTE. LTD.

Job Description

REQUIREMENTS:-

• Minimum 10 years of experience in Sichuan cuisine in high end restaurants.
• Strong knowledge of traditional Sichuan flavours, techniques and ingredients.
• Ability to curate and develop innovative dishes while maintaining authenticity.
• Strong plating and presentation skills suited for a luxury dining environment.
• Experience leading and managing kitchen teams with strong understanding of food costing, inventory control and kitchen operations.
• Ability to work in a fast-paced, high-standard restaurant environment.
• Ability to maintain consistency, discipline, and high culinary standards in a fast-paced environment.
• Experience in fine dining or luxury hospitality is preferred.

RESPONSIBILITIES:-

• Collaborate with Management on menu development, promotions and guest experiences.
• Create refined and creative presentations of classic and modern Sichuan dishes.
• Maintain consistency, quality and kitchen standards
• Train and mentor kitchen staff.
• Work closely with Management on seasonal and signature creations.

ABOUT US:-

Blossom is evolving into a refined Cantonese and Sichuan dining destination within Marina Bay Sands, focused on bold flavours, precision and elevated hospitality.

Interested applicants may send their resume and portfolio of dishes to mav••@blossomrestaurant.com.sg

Marriott International

Job Description

TRUSTED SERVICES PTE LTD

Trusted Services (TSV) is a Temasek Management Services company.

Job Description

• Source, evaluate, negotiate and manage third party vendors and/or venues

• Manage registration process to create a streamlined experience for invitees, including flights and hotel bookings

• Attend and facilitate (as appropriate) all regular progress update meetings

• Provide speakers liaison and management

• Manage F&B and dietary requirements and setup

• Manage event collateral design and production

• Responsible for successful delivery of the event, ensure smooth communication with partners, vendors and stakeholders

• Management of stakeholders and assigned team members, including overall resource planning of roles and responsibilities pre-event and onsite

• Budget and timeline management and updates

Requirements

• General University Degree

• Graduates and/or with 2-3 years’ of work or event management experience

• Good Microsoft Office

• Meticulous · Good interpersonal and communication skills

By submitting your application, you consent to the collection, use, and disclosure of your personal data for recruitment and employment-related purposes in accordance with the Personal Data Protection Act (PDPA).

For more information on how we manage personal data, please refer to the link provided : https://www.trustedservices.com.sg/careers

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

We are seeking a highly skilled and creative Head Chef to lead the culinary operations of a modern Chinese restaurant. This role is responsible for overseeing all aspects of the kitchen, including both the hot kitchen and dim sum section, ensuring exceptional food quality, consistency, and innovation while maintaining operational efficiency and cost control.

Kitchen Leadership & Operations

• Oversee daily operations of the hot kitchen and dim sum section, ensuring smooth coordination and execution of all service periods

• Lead, train, and manage kitchen staff, including Sous Chefs, Dim Sum Chefs, and junior team members

• Maintain high standards of food quality, presentation, and consistency across all dishes

• Ensure compliance with food safety, hygiene, and sanitation regulations

Menu Development & Innovation

• Design and develop modern Chinese menus, incorporating both traditional techniques and contemporary influences

• Curate seasonal offerings and new dishes for both à la carte and dim sum menus

• Continuously refine recipes based on customer feedback and market trends

Dim Sum Specialisation

• Oversee production and quality of all dim sum items, ensuring authenticity and innovation

• Standardise preparation techniques, portioning, and presentation

• Ensure efficient workflow and timely replenishment during peak service

Cost Control & Inventory Management

• Manage food costs, portion control, and wastage to meet financial targets

• Oversee procurement, supplier relationships, and inventory levels

• Conduct regular stock checks and ensure proper storage practices

Team Development & Culture

• Recruit, mentor, and develop a high-performing kitchen team

• Foster a culture of discipline, teamwork, and continuous improvement

• Conduct regular training sessions to maintain skill standards

Operational Excellence

• Collaborate with front-of-house teams to ensure seamless guest experience

• Monitor kitchen performance and implement improvements where necessary

• Ensure all equipment is properly maintained and operational

• Proven experience as a Head Chef or Senior Sous Chef in a Chinese or modern Asian restaurant
• Proven track record of training and management of team members
• Proven track record of cost and sales strategy management
• Strong expertise in both hot kitchen operations and dim sum production
• Deep understanding of Chinese culinary techniques, ingredients, and presentation styles
• Leadership experience managing large kitchen teams
• Strong financial acumen with experience in cost control and budgeting
• Ability to thrive in a fast-paced, high-volume environment

• Culinary certification or relevant professional training

• Experience in modern or contemporary Chinese cuisine concepts

• Prior experience opening or managing new restaurant concepts

• Creative and innovative mindset

• Strong leadership and communication skills

• Detail-oriented with a commitment to excellence

• Ability to work under pressure and deliver consistent results

Copthorne King's Hotel Singapore

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

Benefits:

• Flexible Benefit

• Birthday Leave

• Special staff rates for F&B and Accommodation under MHR portfolio

• Staff meals provided
  

Roles & Responsibilities

• Support Front Office Manager in ensuring department targets and review for improvement including guest review/social media rating & positioning/upsell/membership enrolment/DCC etc.

• Review work processes for possible improvements and efficiency

• Handles all guest complaints/feedback in a professional manner

• Follow up on guest complaints efficiently and take corrective action

• Provides on-site support to guests' needs and queries

• Oversee and supervises guests arrivals and departures with the front office team

• Review arrival list for all arrivals and VIPs to check room allocations, amenities and special requests

• Ensures all reception and cashiering procedures are performed in accordance with established standards

• Works closely with other operational departments to provide seamless and consistent guest service

• Train new and existing staff to ensure consistency in service delivery

• To coordinate guests and staff during an emergency evacuation

• Review daily activities which include daily forecast/target/issues or incident regards to internal & external guest

• Performs any other job tasks assigned by the Front Office Manager
  

Requirements

• At least 3-5 years of relevant working experience in a similar capacity

• Good knowledge on PMS Opera

• Strong problem solving and analytical skills

• Excellent communications skills

• Customer service oriented and able to handle challenging situations professionally

• Ability to perform under pressure in a fast-paced environment

Commonwealth Concepts Pte. Ltd.

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

Job Description

What you’ll be doing

• Must have relevant work experience in Japanese Cuisines. 

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist in a timely manner

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model

• Fast Career Promotion to Sous Chef.

Benefits:

• $4000 Sign-on Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits
   

Sorry, No Quota.
 

Job Requirements:

• Must have relevant work experience in Japanese Cuisines 

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Must be willing to work permanently at one of these location: Sentosa Imbiah Station

The Capitol Kempinski Hotel Singapore

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

Job Description

The Capitol Kempinski Hotel Singapore

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

Job Description

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

Reporting to the Front Office Manager, the incumbent in the position is responsible for supervising the operations at the reception. He/she will support and assist the Front Office and other departments to ensure that the highest professional services are given to all guests in accordance with the Kempinski and Leading Quality Assurance (LQA) service standards.

OVERALL OBJECTIVES

• Plan and supervise the day-to-day operations of the Reception section which are related to the arrival and departure of guests, including the room sales, the room assignments of VIPs, Groups and Crews and room registrations.
• Ensures that all guests receive prompt, cordial attention and personal recognition and resolves related problems.
• Handles guest requests and complaints in a polite and efficient manner, gives further instructions to the relevant staff if needed to ensure customer satisfaction and maintains a record of all complaints received from all guests. Follow up when necessary.
• Liaise and coordinate with various departments to ensure all information on guests are accurate such as rate, room type, billing, guest requests and oversee that guests’ specific requirements are addressed in an efficient manner.
• Control room availability for walk-ins and establish accountability for guests’ departure dates and times.
• Follow up with Housekeeping any unresolved room discrepancies.
• Maintain reservation procedures, same day arrivals.
• Check all arrivals folios, follows up on credit standing of walk-in guests and validity of account to company instructions.
• Check all billing instructions and guest credit for accuracy. Follow up and resolve related issues.
• Understand and carries out duties in line with Hotel Emergency Procedures.
• Inspects guestrooms on a daily basis.
• Responds promptly to any operational requests from Front Office and other hotel departments.
• Other ad-hoc duties

REQUIREMENTS

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

Hotel Yan Pte. Ltd.

Hotel Yan is located in a quiet alcove near the central business district of Singapore. Featuring modern and elegant accommodation, Hotel Yan reservation is available year round through booking agents. Budget packages are available in certain seasons. One of the best modern hotels in the area, at Hotel Yan we welcome you with warm, friendly personal service, caring staff and secure, comfortable rooms complete with many amenities.

Job Description

Housekeeping daily duties include cleaning and sanitising toilets, showers/bathtubs, countertops, and sinks, making beds, and changing linens.

Help to clean hotel lobby area, main entrance area, lobby toilet, public surrounding area, washing of windows, vacuuming and cleaning carpets in each guests floor area.

Job brief:

We are looking for a Room Attendant/ Housekeeper to join our team and provide excellent customer service to our hotel guests.

The job responsibilities include changing towels, making beds, and cleaning bathrooms. You should also be able to resolve guest complaints and queries promptly and in a polite manner. If you’re interested in kickstarting your career in the hotel industry, we’d like to meet you.

Ultimately, you will ensure our guests a pleasant and comfortable experience during their stay with us.

Responsibilities:

• Change bed linen and make beds
• Replacing used towels
• Replenish bath care products (e.g. soap and shampoo)
• Restock beverages and food items in the mini-bar
• Sweeping and mopping floors.
• Vacuum carpets
• Clean public areas, like corridors
• Report any technical issues and maintenance needs
• Address guests’ queries (e.g. on additional services)
• Help guests retrieve lost items
• Ensure all assigned rooms are clean and tidy by the end of the shift
• Follow hotel security guidelines

Requirements:

• Able to understand and communicate in simple English.
• Work experience as a housekeeper or room attendant
• No work experience but willingness to learn is welcomed as well
• Experience with industrial cleaning equipment and products
• Good physical health and stamina
• Flexibility to work in rotating shifts
• Ability to work with little or no supervision while meeting high-performance standards
• Ability to follow instructions

SUN STAR HUAT SERVICES PTE. LTD.

Job Description

Job Description & Requirements

-Communicating with the upper management to develop strategic operations goals.

-Be responsible for ensuring that the standards of cleanliness are met.

-Managing and arranging the cleaners' work, reviewing work schedules

-Assign tasks, inspect work to ensure it's up to standard, and provide training on how to handle customers' requests best.

-Monitoring the operational performance of both internal and external service providers.

-Providing a workplace setting that is conducive to productive work.

-Monitoring occupant satisfaction.

-Ensuring all staff are aware of the Health and Safety policies and procedures

SUPERHUATS PTE. LTD.

Job Description

Job Summary

Lead daily kitchen operations to deliver high-quality food service by supervising staff, maintaining organization, and supporting menu development. Drive team performance and ensure equipment functionality to achieve operational excellence.

Responsibilities

• Manage daily kitchen operations to maintain smooth workflow and organized workstations
• Supervise kitchen line staff to ensure efficient food preparation and timely order completion
• Train kitchen staff to uphold food quality standards and proper presentation
• Monitor food quality consistently to meet taste and safety expectations
• Expedite orders to ensure prompt service and customer satisfaction
• Assist the executive chef in planning menus and developing new dishes to enhance offerings
• Manage inventory and rotate supplies to minimize waste and maintain freshness
• Schedule staff shifts and motivate team members to maintain high morale and productivity
• Train new hires to integrate them effectively into kitchen operations
• Maintain cleanliness and proper functioning of all cooking equipment to ensure safety and efficiency
• Menu development, to R&D new menu items

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Sous Chef - All Day Dining if the following describes you.

You have the passion for providing bold and memorable culinary experiences to guests through your F&B offerings that reflects the hotel focus on quality and creativity. You are service-oriented and always strive to delight your guests? taste buds. You are hardworking and can apply your creativity into your F&B offerings. You are also a good leader who is able to motivate your team to deliver the highest standards consistently.

You will be responsible to assist with the efficient running of the kitchen, contributing to the overall success of the outlet, in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Your Profile

• Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Demonstrated skills in leading a diverse team with varying degrees of experience and talents. Able to teach and inspire team members to be their best every day.
• Possesses an absolute "can-do" attitude especially when facing challenges.
• Able to work well under pressure.

ALTITUDE ORANGE GROVE PTE. LTD.

Job Description

About the Role
The Chief Engineer is responsible for the overall maintenance, repair, and efficient operation of the hotel’s facilities, equipment, and engineering systems to ensure a safe, functional, and well-maintained environment for guests and colleagues. This role oversees preventive and corrective maintenance programs, manages engineering operations across the property, and ensures compliance with safety, regulatory, and operational standards while supporting the hotel’s operational efficiency and asset preservation.

Responsibilities
Oversee the day-to-day operations of the Engineering Department, ensuring all hotel facilities, equipment, and systems are maintained in optimal working condition to support seamless hotel operations and guest satisfaction.

• Develop and manage the Engineering Department’s annual operating budget, monitor expenses, and implement cost-control measures with a focus on energy efficiency, preventive maintenance, and long-term asset preservation.
• Lead and manage all maintenance activities for the hotel, including mechanical, electrical, plumbing, HVAC, refrigeration, fire life safety systems, kitchen equipment, lifts, guest room facilities, and public areas.
• Establish, implement, and continuously improve preventive and corrective maintenance programs to minimize equipment downtime and operational disruptions.
• Manage relationships with external contractors, service providers, and regulatory authorities to ensure all maintenance, repairs, inspections, and compliance requirements are completed in a timely and professional manner.
• Ensure the hotel remains fully compliant with all local statutory regulations, safety standards, fire safety requirements, environmental regulations, and company policies.
• Lead sustainability and energy conservation initiatives, including monitoring utility consumption, reducing waste, and implementing environmentally responsible practices throughout the property.
• Oversee the maintenance and testing of emergency systems, including fire alarm systems, emergency lighting, generators, CCTV, access control, and other safety and security systems.
• Manage the Engineering team’s daily operations, manpower planning, scheduling, training, and performance development to ensure operational efficiency and high team engagement.
• Provide coaching, mentorship, and technical guidance to team members while fostering a positive, collaborative, and service-oriented work culture.
• Conduct regular inspections of guest rooms, public areas, back-of-house facilities, and plant rooms to ensure all areas meet hotel operational, aesthetic, and safety standards.
• Work closely with Housekeeping, Front Office, Food & Beverage, and other departments to promptly resolve maintenance issues and support operational requirements.
• Respond effectively to emergencies, equipment failures, and operational incidents to minimize disruption to guests and hotel operations.
• Maintain proper inventory control of engineering supplies, spare parts, tools, and equipment while ensuring efficient procurement practices and cost management.
• Support hotel improvement projects, renovations, upgrades, and capital expenditure initiatives while ensuring minimal impact on hotel operations and guest experience.
• Prepare engineering reports, maintenance records, compliance documentation, and operational updates for management review.
• Perform any other duties or special projects assigned by Management in support of hotel operations and business needs.

Requirements

• Minimum 5–8 years of relevant Engineering experience in the hospitality industry, including supervisory or managerial experience.

• Strong knowledge of hotel engineering operations, preventive maintenance, fire life safety systems, and regulatory compliance.

• Good leadership, communication, and problem-solving skills with the ability to work in a fast-paced environment.

• Service-oriented, detail-oriented, and able to manage multiple priorities effectively.

• Familiarity with sustainability initiatives, energy management, and cost-control practices is an advantage.

HA HA BIN SG PTE. LTD.

Job Description

Job Description & Requirements

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Customer service oriented and able to communicate with all level.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

PRIMARIUS CORPORATE SERVICES PTE. LTD.

Job Description

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 •••• •279

Gaia Lifestyle Holdings Pte. Ltd.

Established in 2019, Gaia Lifestyle Holdings Pte. Ltd. is a Food and Beverage (F&B) and Shared Services Company managing F&B Operations as well as providing support services to a rapidly growing Group of Companies in multiple industries comprising concert/live shows management and promotions, F&B, hospitality and real estate management. Gaia Lifestyle Holdings Pte. Ltd. regularly measures and improves process quality, examines and applies best industry practices, identifies new and advanced technological implementations as well as trains and develops our employees to keep them relevant.

Job Description

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

The Group continues its journey in shaping distinctive dining experiences. This exciting upscale fine dining concept aspires to showcase culinary innovation, exceptional service, and a thoughtfully curated dining ambience. We look forward to offering every guest a truly memorable and gastronomic experience for any occasion.

We are seeking an experienced Restaurant Manager to lead daily operations, drive team performance and ensure a high-quality dining experience. The role involves managing both service and culinary teams operations, supporting staff development and maintaining operational efficiency.

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.
• Manage operational costs, identify opportunities for efficiency, and implement waste-reduction measures.
• Lead and develop the team, providing provide guidance, training and performance feedback.
• Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking, and excellent customer experience.
• Maintain accurate records of team attendance, schedules, and any overtime.
• Implement best practices and SOPs to maintain quality, efficiency and service standards.
• Monitor product quality and maintain good working relationships with suppliers and vendors.
• Generate reports on financial and operational performance to support business performance analysis and planning.
• Assist in budget preparation and business planning initiatives.
• Collaborate with marketing or communications teams on initiatives to enhance customer engagement and brand visibility.
• Ensure compliance with health, safety, and sanitation regulations regularly.
• Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

• Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related field.
• Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.
• Strong leadership, team management, and interpersonal skills.
• Experience in fine-dining or upscale dining establishments preferred.
• Have knowledge of food and beverage service standards.
• Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

HANIS (F&B) PTE. LTD.

Job Description

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.

Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)

HYPERLINK COOL PTE. LTD.

Job Description

We are searching for a committed, proactive bar manager who would enjoy working in an exciting, fast-paced environment. The bar manager will promote and grow the business, hire and train waitstaff, and ensure that patrons are receiving excellent drinks, food, and service. You will also manage inventory and resources, plan promotional events, ensure that quality and safety controls are followed, maintain current licenses and update vendor contracts, create schedules, and set business objectives to increase profits and maximize customer satisfaction. You should also be able to work with diverse personalities and diffuse tense situations.

In order to succeed as a bar manager, you should be observant and have the ability to think critically and efficiently. You should be a skilled communicator with excellent problem-solving, observation, and interpersonal skills.

• Managing the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
• Hiring and training staff to provide excellent service to patrons.
• Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
• Setting and enforcing quality and safety controls.
• Ensuring licenses are updated and in line with current legislation.
• Working with diverse personalities both on the staff and patrons.
• Planning and taking part in promotional events.
• Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed.
• Maintaining a fun, safe atmosphere for patrons.

• High school diploma.
• Restaurant or management experience or more education is generally preferred.
• Strong understanding of business management and accounting principles.
• Excellent computer, problem-solving, and customer service skills.
• Exceptional communication and interpersonal skills.
• Ability to diffuse tense situations and resolve conflicts.
• Willingness to work during peak hours, including nights, weekends, and holidays.
• Effectively delegate responsibilities and maximize resources.
• Decisiveness.
• Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment.

Hanbaobao Pte. Ltd. (Licensee of McDonald’s)

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As a Assistant Restaurant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

BANGLAR SHAD RESTAURANT PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and passionate Head Chef with at least 10 years of culinary experience to lead our kitchen operations. The ideal candidate will have strong leadership skills, deep knowledge of food preparation and kitchen management, and the ability to maintain high standards of food quality, hygiene, and customer satisfaction.

• Oversee daily kitchen operations and manage kitchen staff efficiently.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor food costs, inventory, and kitchen budgeting.
• Maintain cleanliness, food safety, and hygiene standards in compliance with regulations.
• Train, supervise, and motivate kitchen team members.
• Coordinate with management on promotions, events, and operational improvements.
• Ensure timely preparation and delivery of all orders.
• Handle supplier coordination and purchasing of kitchen ingredients and equipment.

Stripes Australia

Dimbulah Coffee is a fast growing Food & Beverage Company with 5 stores at various locations in Singapore. We are expanding our operations and are seeking outstanding individuals to join our fast growing team. We offer challenging job opportunities and outstanding career development.

Job Description

Job Description:

·           Ensure consistency and quality of food preparation, hygiene and workplace safety

·           Oversee kitchen operations, including preparatory work and final food preparation

·           Plans daily menus and innovate new dishes

·           Liaises with suppliers

·           Inspect supplies, equipment, and work areas to ensure compliance with health and safety regulations

·           Control kitchen budgets and operational efficiency

·           Address issues professionally and proactively

·           Monitor and coach kitchen staff to maintain high performance and adherence to standards

·           Collaborate closely with the floor manager to ensure a seamless service experience

Job requirements:

·             Minimum 10 years of relevant experience in the F&B industry, preferably within Japanese

cuisine

·               Proficiency in Japanese language and understanding of Japanese culture are required to liaise with Japanese-speaking clients and teams, particularly in preparation for the launch of our flagship, authentic Japanese baking-style bakery and restaurant in Singapore

·               Strong knowledge and mastery of Japanese cuisine

·               Proven ability to innovate with new ingredients and menu development

·               Skilled in cook-and-chill methods and a wide rangeof culinary techniques

·               Experience in diverse F&B concepts, particularly Japanese food establishments

·               Strong skills in inventory control, cost management, and quality assurance

·               Able to ensure compliance with hygiene and food safety regulations

·               Detail-oriented, well-organized, and capable of working independently in a fast-paced

environment

·               Working hours: 5 days work week, split shift; must be able to work weekends and public

holidays

Y&Y Vietnam Cuisine

Job Description

We are looking for a responsible and experienced Restaurant Manager to oversee the daily operations of our Vietnamese restaurant in Singapore.

• Must be able to speak fluent Vietnamese as the majority of our staff and customers are Vietnamese.
• Must be willing to work night shifts, weekends, and public holidays.
• Recruit, train, supervise, and motivate staff members.
• Manage daily restaurant operations to ensure smooth and efficient service.
• Monitor budgets, control costs, and improve profitability.
• Ensure compliance with licensing regulations, hygiene standards, food safety, and workplace health & safety requirements.
• Oversee stock levels and coordinate ordering of supplies and ingredients.
• Handle customer enquiries, complaints, and feedback professionally.
• Prepare staffing reports, sales reports, and operational reports.
• Liaise with customers, suppliers, employees, licensing authorities, and sales representatives.
• Develop strategies to improve business performance and support restaurant growth.
• Maintain high standards of customer service and food quality at all times.

• Minimum relevant experience in restaurant or F&B management.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment.
• Good problem-solving and organisational skills.
• Knowledge of Vietnamese cuisine and culture is an advantage.
• Able to work independently and as part of a team.

GRIGLIA EC PTE. LTD.

Job Description

Position: Assistant Restaurant Manager
Location: Singapore
Salary Range: SGD 4,200-$5,000 per month
Industry: Food & Beverage

Lead the Experience. Elevate the Standard.

We are seeking a passionate and seasoned Restaurant Manager to join our team and be the driving force behind exceptional dining experiences. As the leader on the floor, you will shape the guest journey, inspire your team, and ensure operational excellence across all aspects of the restaurant.

About Us

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Description & Requirements

Key Responsibilities

• Support the Restaurant Manager and step in during their absence.
• Assist in preparing staff schedules based on business needs, budgets, and service standards.
• Help meet monthly financial goals through smart forecasting, spending oversight, and action planning.
• Maintain up-to-date knowledge of company policies, local regulations, and industry trends.
• Represent the department in F&B meetings and other key sessions.
• Facilitate training programs and identify ongoing development needs with the Service Manager.
• Lead daily briefings and monthly team meetings to foster open communication and team cohesion.
• Oversee daily opening and closing procedures, ensuring all responsibilities are completed and secured.
• Monitor staff performance, grooming, and hygiene standards.
• Work closely with the Chef on food quality, presentation, and daily menu briefings.
• Collaborate with other departments to ensure smooth service and address issues promptly.
• Keep updated with industry trends by reviewing publications, networking, and visiting peers.
• Ensure all menus (food, dessert, wine, beverage) are current, clean, and well-maintained.
• Manage presentation of flower arrangements, trolleys, and displays as applicable.
• Engage guests warmly on arrival and assist with seating while ensuring a memorable dining experience.

What We’re Looking For

Experience: 5+ years in a management role within the hospitality industry
Skills: Strong leadership, strategic thinking, operational expertise
Personality: Energetic, driven, detail-oriented, and customer-obsessed
Communication: Excellent interpersonal and team collaboration skills
Mindset: A growth mindset, adaptable to change and passionate about innovation
Flexibility: Willing to work evenings, weekends, and public holidays

What You’ll Get

• Competitive salary package with performance incentives
• Career progression in a growing restaurant group
• 5-day work week
• Medical benefits, staff meals, and other perks
• A collaborative and vibrant workplace culture

Apply Now with your updated resume and be part of our exciting journey.

We regret that only shortlisted candidates will be notified. Thank you for your interest!

Holiday Inn Singapore Atrium

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

Job Description

Front Office Manager

At Holiday Inn Singapore Atrium, we believe travel is a journey — and we help make it a joy. From warm welcomes to seamless stays, our team creates memorable guest experiences every day.

As part of the globally recognised IHG Hotels & Resorts family, we are looking for a passionate and service-driven Front Office Manager to lead our Front Office operations and inspire a high-performing guest experience team.

What’s the Job?

Reporting to the Hotel Manager, the Front Office Manager oversees the daily Front Office operations including Reception, Guest Experience, Concierge, Bell Services and Telephone Operations.

This role plays a key leadership function in ensuring operational excellence, driving guest satisfaction, enhancing IHG One Rewards engagement, maintaining brand standards and maximising front office commercial performance.

The ideal candidate is highly visible, hands-on, operationally strong and passionate about delivering exceptional hospitality experiences.

Key Responsibilities

Guest Experience & Operations

• Lead and manage day-to-day Front Office operations across all guest touchpoints

• Deliver seamless arrival, in-stay and departure experiences for hotel guests

• Handle and resolve escalated guest feedback and service recovery professionally

• Ensure compliance with Holiday Inn and IHG brand standards

• Monitor lobby operations, Executive Lounge coordination and overall service quality

• Collaborate closely with Housekeeping, Engineering, Reservations and other departments to ensure smooth hotel operations

Commercial & Revenue Performance

• Drive upselling initiatives including room upgrades, Executive Lounge access and hotel promotions

• Monitor room revenue opportunities and walk-in conversions

• Ensure team's accuracy in billing, cashiering, rebates and payment handling

• Support budgeting, payroll productivity and cost management initiatives

Leadership & Team Development

• Lead, coach and develop the Front Office team to deliver service excellence

• Conduct performance reviews, training and succession planning

• Foster a positive and engaging team culture aligned with IHG values

• Partner with HR on recruitment, performance management and employee engagement initiatives

Compliance & Safety

• Ensure adherence to hotel policies, IHG standards and Singapore regulatory requirements

• Maintain compliance with PDPA, ICA registration requirements, PCI-DSS and safety protocols

• Support emergency response and hotel crisis management procedures

What We’re Looking For

Requirements

• Diploma or Degree in Hospitality Management, Hotel Administration or related discipline

• 2 years of Front Office operations and managerial experience in an upscale hotel environment

• Experience managing large teams in a fast-paced hotel environment

• Strong knowledge of Opera / Opera Cloud PMS and hotel systems

• Excellent leadership, communication and problem-solving skills

• Ability to work rotating shifts, weekends and public holidays

Preferred Attributes

• Strong understanding of guest service excellence and luxury hospitality standards

• Commercially driven with strong operational and analytical capabilities

• Calm and confident under pressure with excellent decision-making skills

• Passionate about people development and team engagement

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com

If you are passionate about hospitality and enjoy creating memorable guest experiences, we would love to hear from you.

Capella Hotel Singapore

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

Job Description

Position Overview

The Junior Sous Chef is responsible for assisting the Chief Baker in managing daily bakery operations, ensuring quality standards, supervising junior staff, and maintaining hygiene and cost control in line with hotel policies. The individual contributes directly to maintaining the hotel's reputation for excellence in bakery service.

The Role

Kitchen Operations

• Preparation and production of bakery items (The Club and Fiamma's Breakfast, Afternoon Tea, Banquets and In Room Dining)

• Maintain consistency, presentation, and portion standards

• Support recipe development and new product creation

• Control inventory, reduce wastage, and monitor cost efficiency

• Coordinate with other kitchen departments (eg. Banquets, front of house) to align on service needs and timing

• Assist in reviewing and checking Banquet Event Orders (BEOs)

• Check emails and ordering products in SCM

• Report operational issues (e.g., banquets, guest feedback, stock ordering/delivery) to the Chief Baker

• Contribute to menu planning and product development when required

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant

• Knowledge of baking and kitchen equipment

• Possess Singapore food safety certification

Marriott International

Job Description

GCP Hospitality Thailand

Job Description

GCP Hospitality is looking for a commercially driven and forward-thinking professional to join our Corporate Office team in Bangkok.

This role is ideal for someone with strong hotel revenue and distribution experience who is also passionate about automation, AI, commercial systems, and improving operational efficiency through smarter processes and data-driven decision making.

You will work across multiple hotels and brands to help optimize revenue performance, distribution strategy, reporting processes, and commercial technology platforms across the group.

Key Responsibilities:
• Drive revenue and distribution performance across the hotel portfolio
• Optimize pricing, channel mix, OTA strategy, and commercial systems
• Support automation and AI initiatives to improve reporting, forecasting, and efficiency
• Enhance the use of RMS, CRS, BI tools, channel managers, and commercial platforms
• Support hotel teams with strategy, analytics, and system optimization
• Work closely with Operations, Marketing, Finance, IT, and property commercial teams

What We’re Looking For:
• Experience in hotel Revenue Management and Distribution
• Strong analytical and problem-solving skills
• Knowledge of commercial systems and hotel technology platforms
• Interest or experience in AI, automation, Power BI, or Power Automate is a plus
• Ability to manage multiple projects across different properties and markets
• Strong communication and stakeholder management skills
• Written and spoken English is a must

If you are passionate about commercial performance, innovation, and building smarter ways of working in hospitality, we would love to hear from you.

━━━━━━━━━━━━━━

🚀 | Group Manager Revenue, Distribution & Commercial Optimization
📍

GCP Hospitality Corporate Office Commercial Strategy Revenue, Distribution Commercial Optimization

Revenue Management Distribution Automation, AI

Distribution Strategy Commercial Technology Platforms

:
• Revenue Distribution
• Pricing Strategy, Channel Mix, OTA Strategy Commercial Systems
• Automation AI
• RMS, CRS, BI Tools, Channel Manager Commercial
•
• Operations, Marketing, Finance, IT Commercial

:
• Revenue Management Distribution
•
• Commercial Systems Hotel Technology Platforms
• AI, Automation, Power BI Power Automate
•
•
•

Commercial Performance, Innovation

JAC Recruitment Thailand

Job Description

Key Responsibilities

• Develop and implement comprehensive sales strategies to achieve revenue targets across locations

• Drive revenue growth through customer acquisition and retention

• Identify new business opportunities within wellness, medical, and lifestyle markets

• Negotiate commercial agreements to enhance market reach and profitability

• Monitor market trends, competitor activities, and performance data to refine pricing and sales strategies

• Identify underperforming areas and implement corrective action plans

• Collaborate with wellness teams to design and execute campaigns and ensure alignment with brand positioning

• Support promotional activities, launches, and wellness programs

• Oversee sales budgets, forecasting, and performance reporting

• Ensure efficient resource allocation and optimize profitability

• Maintain high standards of customer experience and service delivery

• Handle escalations and ensure strong customer satisfaction

Qualifications

• Bachelor’s degree in Business, Marketing, Hospitality, or a related field

• At least 7 years of experience in sales or commercial roles within wellness or hospitality industry

• Strong communication and presentation skills in English and Thai

• Proven track record in driving revenue growth and achieving sales targets across multi-site or cluster operations

• Strong commercial acumen and negotiation skills, with experience managing contracts, partnerships, and pricing strategies

• Analytical mindset with the ability to leverage data for sales strategy, forecasting, and performance optimization

• Excellent leadership, communication, and stakeholder management skills, with a customer-centric and results-driven approach
  

Interested candidate, please send your resume in English to us.

JAC Personnel Recruitment Ltd

10F Emporium Tower 622 Sukhumvit Soi 24 Klongton, Klongtoey, Bangkok 10110

Contact : K. Pitcha

Office Number: 06•-•••-•959

Time: 9.00 am - 6.00 pm

Website : https://www.jac-recruitment.co.th

Radisson Hotel Phuket Kata

Job Description

CL Holdings Limited

Cafe Deco Group (“CDG”) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including

Job Description

Job Duties :

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service

• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group

• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.

• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations

• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items

• Practice and promote teamwork at all times and set a good example of attitude and performance

Job Requirements :

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

The Garden Company, Limited

Founded in 1926, Garden has been dedicated to providing delicious, convenient, and healthy bakery products, aiming to bring happiness to daily life. Guided by the mission of the late Mr. T.F. Cheung—“May the Chinese Eat Better”—Garden has continually evolved, adopting new technologies and food concepts to innovate its offerings.

Job Description

About Us

Founded in 1926 in HK, Garden is one of the leading bakery and confectionery companies in the Greater China Region. We have diversified product portfolio in bread, biscuits, cakes, pastries and candies with major production bases in HK, Dongguan and Yangzhou. Further information may be obtained from the company website at www.garden.com.hk.

Join Our Team

Join our dynamic team as an Account Manager focused on fine dining restaurants, hotels, and premium hospitality accounts. We are looking for a results-driven professional with strong industry knowledge and solid market connections to grow key accounts, develop new business opportunities, and strengthen our presence in the hospitality sector.

About the Role

As our Account Manager, you will play a key role in expanding our business within the hotel and fine dining segments. You will be responsible for managing and developing strategic accounts, building strong relationships with key stakeholders such as hotel management, chefs, F&B teams, and procurement professionals, and driving sustainable sales growth. This role also involves working closely with internal teams and supporting sales team development to ensure excellent customer service and effective business execution.

Key Responsibilities

• Develop and implement sales strategies for fine dining restaurants, hotels, and premium hospitality accounts

• Manage and grow key accounts while identifying new business opportunities

• Build strong relationships with hotel management, chefs, F&B teams, and procurement contacts

• Lead, coach, and motivate the sales team to achieve business targets

• Work closely with internal teams to ensure smooth service delivery and tailored customer solutions

• Monitor market trends, customer needs, and competitor activities

• Manage sales forecasts, budgets, and pricing strategies to drive profitable growth

Requirements

• Degree in Business, Hospitality Management, or related discipline

• Minimum 7 years’ relevant sales experience in hospitality, hotel, fine dining, or food service sectors

• Proven success in developing hotel and fine dining accounts

• Experience in leading a sales team is preferred

• Strong network within the hospitality industry is an advantage

• Good command of written and spoken English and Chinese

• Strong communication, negotiation, and CRM / Microsoft Office skills
  

Staff Benefits

• Five-day-work week

• Double Pay

• Free Shuttle Bus

• Birthday Leave and birthday gift

• On-boarding Anniversary Leave

• Paid Leave (15 days Annual Leave, Sick Leave, Maternity Leave, Paternity Leave and Marriage Leave)

• Medical Insurance Coverage

• Monthly Shopping Coupon and staff purchase discount

Working Location: Sham Tseng, free Shuttle Bus Service passes through different locations is provided. (Yuen Long, Tuen Mun, Tsuen Wan, Tai Wai, Diamond Hill and Sham Shui Po)

Interested parties please click “Apply Now” or send application with detailed resume, date available and expected salary to Human Resources Department, The Garden Company Limited, 1-11 Sham Tsz Street, Sham Tseng, New Territories, Hong Kong.

All applications will be treated with strict confidence and retained for 6 months for recruitment purposes only.

CAPITOL HOTEL MANAGER PTE. LTD.

Job Description

SCOPE

Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

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

 Job Responsibilities

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality

• Act as a mentor to the kitchen team responsible for pastries and desserts.

• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events

• Develop ideas for new pastry dishes.

• Assist with weekly ordering, stock rotation, receiving and correct storage of produce 

• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.

• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.

• Ensure all kitchen staff follows safe working practices.

• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.

• Covering all duties required of the Pastry chef in their absence.

• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.

• Attend to any other related duties as directed by the Executive Chef 

• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.

• Good knowledge in the use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Good in taking instructions from Executive Sous chef and knowledge of best cooking practices

• Good in customer service, focused and oriented.

• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.

• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.