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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

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

HANAE ITALIAN PTE. LTD.

Job Description

Greetings! We are a new family-style Korean-Italian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for a Sous Chef to join our senior management team in managing the Back of House operations.

Requirements:

- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with a Head Chef trained in MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

KHAIRUNMIYAH RESTAURANTS PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

SJ SICKANDER AMMAL PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

ANISHA SG PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Jannatul Firdaus Pte. Ltd.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

CROWN INTERNATIONAL @ JB PTE. LTD.

Job Description

• Manage the day to day operations
• Prepare Artiste schedules and attendance
• Ensure excellent customer service and handle customer feedback
• Support marketing and promotional activities to increase arrendance and revenue
• Ensure artiste follow company policies and operating procedures
• Prepare weekly operational reports for management

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

About the role

To oversee the daily business operations, staff performance, customer service, and profitability of the business at an outdoor eatery operating mostly in the evenings, located at Central.

Key responsibilities

• Ensure excellent quality of food and service

• Achieve monthly sales targets

• Recruitment, training and supervision of staff

• Source and liaise with tenants and suppliers

• Ensure security and maintenance of company stocks and equipment

About you

• Relevant F&B experience of minimum 3 years

• Able to perform shift hours

• Independent and pro-active

• Able to perform with minimum supervision

• Good communication and people skills

Worldwide Hotels Management (H) Pte. Ltd.

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

Job Description

Job Summary

This role will lead and execute the strategic revenue management initiatives across multiple properties within the Group that is located in Singapore and be a custodian of the Group’s revenue management and group reservations policies and procedures. This role involves driving top-line revenue performance, optimizing room inventory, and ensuring competitive positioning in various markets and optimising group reservations operations. The incumbent will work closely with sales, marketing, and distribution teams and collaborate with general managers to develop and implement pricing strategies to maximize overall profitability.

Job Description

• Develop and implement a comprehensive revenue management and reservations strategy for all hotels within the group, ensuring optimal pricing and distribution across multiple channels.

• Monitor market demand, competitor pricing, and key performance indicators (KPIs) to adjust strategies and maximize revenue.

• Oversee revenue forecasts and budgeting processes.

• Provide training and development programs to enhance team performance and maintain consistency in revenue management and group reservations best practices across the group.

• Foster a culture of collaboration and data-driven decision-making within the team.

• Analyze and interpret complex data sets to identify trends, risks, and opportunities for driving revenue growth across multiple properties.

• Ensure a balanced approach to revenue generation, focusing on room rates, ancillary revenue streams, and overall guest experience.

• Manage key relationships with OTAs, third-party vendors, and distribution partners to optimize online presence and distribution costs.

• Conduct in-depth market research to identify emerging trends and market opportunities.

• Continuously monitor competitor performance, adjusting pricing and inventory strategies to maintain a competitive advantage.

• Regularly report on the performance of the group’s revenue management strategies, identifying areas for improvement.

• Provide monthly and quarterly reports to senior leadership, offering insights and actionable recommendations based on data analysis.

• Develop ad-hoc reports as needed to evaluate specific initiatives or opportunities.

• May require to undergo digital transformation by process improvement and the adoption of technology to enhance business performance.

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

• Training and development of corporate and property teams, to upskill revenue management knowledge and applications. 

Job Requirement

• Bachelor's degree or higher in Business Administration, Hospitality Management, Finance, or related field.

• Minimum of 10 years of progressive experience in revenue and reservations management, with at least 5 years in key leadership role.

• Experience managing revenue strategies and reservation management across multiple properties and multi-brands (cluster experience highly required).

• Proficiency in revenue management systems, business intelligence tools (e.g., Excel Power user, IDeaS, SynXis, Siteminder or other channel managers) and Opera Cloud (Reports and Analytics)

• Proven analytical and communication skills, with expertise in data-driven strategies and hotel revenue management, market dynamics, and distribution channels.

• Demonstrate interest in digital transformation, process improvement and the adoption of technology, such as AI to enhance business performance as an added advantage.

1-Group (Singapore)

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

Job Description

Job Description

Kaarla is seeking a proactive and skilled Junior / Sous Chef (Pastry) to support daily pastry operations and help deliver exceptional dessert experiences. You will assist the pastry chef in preparation, production, and presentation of pastries while ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

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

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

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

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

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

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

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

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

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

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

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

Job Requirements

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

• Possess a valid Food Hygiene Certificate

• Strong foundation in Western dessert production, including plated desserts, ice creams, sorbets and specialty cakes

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

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

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

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

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

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

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

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

• Displays professionalism, reliability, and a positive working attitude

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

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Position Statement

The Duty Manager assists the Front Office Manager in the administration and management of all Front Office operations to ensure profitability, control costs and quality standards, ensuring total guests’ satisfaction during the assigned shift. This role efficiently coordinates the day-to-day operation of the front desk and concierge, providing leadership at the frontline level.
 

What are we looking for?

A Duty Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
•    Able to read, write, speak and understand English to communicate effectively with guests and employees.
•    Able to effectively deal with internal and external guests, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect and analyze accurate information and resolve conflicts.
•    Strong interpersonal skills to provide overall guest satisfaction.
•    Excellent mathematical comprehension to understand and interpret numbers as they apply to operations in hotels.
•    Thorough organization and supervisory skills.
•    Proficient in accomplishing tasks.
•    Able to work under pressure and deal with stressful situations during busy periods.
•    Knowledge on hotel operating system

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

What will you be doing? 

As the Duty Manager, you will be responsible for performing the following tasks to the highest standards:

•    Communicate effectively both verbally and in writing to provide clear direction to team members, observing performance and encouraging improvement. 
•    Drive departmental objectives for self and team, and work together to achieve the goal accordingly. 
•    To train, supervise, evaluate, counsel, and administer disciplinary for Front Office team members. 
•    Monitor lobby traffic and assign team members as required.
•    Review VIP reservations and ensure the proper handling of VIPs and groups, administering amenity orders, and managing incoming guests. 
•    Update the system by inputting inventory and non-inventory groups, monitoring special reservation handling requests and oversee rate changes for in-house guests.
•    Analyze data and make decisions based on daily and weekly forecasts of expected arrivals and departures.
•    Manage the Front Office team, resolve guests’ concerns, and implement resolutions by using discretion and judgment.
•    Lead and motivate team members by leading by example and employing competent and consistent management practices.
•    Take responsibility of the hotel as the Senior/Duty Manager in the absence of the Rooms Division Director/ Front Office Manager.
•    Performs night shift duties acting as the Night Manager when he/ she is not on duty.
•    Attend training where and when required.
•    Act as a coach and mentor to team members, conduct on the job training, reinforcing standards and expectations and motivating team members to strive for established targets.
•    Conducts PDRs, one-to-one meetings throughout the year, ensuring that the feedback given to team members is fair, unbiased and provides a platform for continued improvement, according to the Hilton standards.
•    Be involved with succession planning and development of high potential team members to ensure that all team members are trained to progress to the next level of their career.
•    Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests.
•    Responsible for the smooth induction and facilitation of training for new team members, ensuring that they are trained to the minimum level standard and that they can competently complete their jobs and know what is expected of them.
•    Create a warm and welcoming arrival for guests, ensuring that they feel “at-home” upon arrival.
•    Check-in guests in accordance to their reservation details, ensuring that the registration card is completed, reservation information confirmed, Hilton Honors enquired about, and method of payment is secured.
•    Handle complaints promptly and efficiently, taking the necessary action, and follow-up to ensure satisfaction with problem resolution. 
•    Maintain awareness of guests’ profiles and specific preferences, ensuring that they are acted upon for each reservation.
•    Act as the first point of contact and liaison for VIP guests, ensuring that they are treated personally and recognized as an individual.
•    Allocate rooms in accordance to guests’ reservations, preferences and remarks, maintaining a systemized and sales focused approach to room inventory management.
•    Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received.
•    Ensure that guests’ profiles and information are input into the OnQ system in a timely and accurate way.
•    Apply Hilton’s brand standards in every action, acting as a role model and example of how the standards should be carried out in a practical setting.
•    Knowledgeable of the hotel’s facilities and services as well as basic knowledge of Hilton International.
•    Up to date with information on facilities, attractions, places of interest, sights and activities in and around the hotel.
•    Ensure communication, coordination and cooperation between the Front Desk and other departments, specifically Business Development, Housekeeping, F&B and Finance Department.
•    Maintain the hotel systems to ensure accuracy of information and data, ensuring that it is easy to use and operated in an organized and systemized way. 
•    Ensure that the Front Desk equipment and systems are functioning at all times, and that the area is maintained in a clean, tidy and organized way.
•    Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. 
•    Conduct daily briefings, shift handovers, attend meetings and effectively communicate information to team members.
•    Ensure that the Rooms Division Director/ Front Office Manager is kept aware and up to date of operational issues. 
•    Ensure that the day-to-day functions of the front desk are completed, including but not limited to the checklists, trace reports, high balance checks, online back-up, allocation of rooms, Lost Interface, Pay-Masters, discount and rate discrepancies, and registration cards. 
•    Check registration cards, meeting and function information, billing instructions, financial records and reservation backup to ensure that all information received is acted upon.
•    Complete reports where and when requested, ensuring that they are complete and delivered on time to the respective parties.
•    Keep up to date and aware of competitor activities in order to be proactive and create market advantage.
•    Adhere to the hotel’s selling strategy of demand-based pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. 
•    Comply with Health & Safety, Emergency Management, Disaster manuals, Fire procedures and regulations. 
•    Adhere strictly to standard cash handling procedures amongst team members, ensuring that all team members balance their float and drop the required amount.
•    Adhere to the company’s credit policy at all times when handling cash, credit card transactions, city ledgers, LPO and third-party payments for rooms, meetings, F&B and other.
•    Maintain the efficiency of departure by checking all guests’ folios to ensure accuracy of charges.
•    Manage costs effectively by minimizing and controlling expenses.
•    Manage and approve allowances, refunds and discounts where applicable.
•    Adhere to the hotel’s security and emergency policies and procedures.
•    Carry out any other reasonable duties and responsibilities as assigned.
•    The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
 

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for an experienced and driven Restaurant Manager to oversee the daily operations of our Chinese restaurant.

The successful candidate will be responsible for leading the restaurant team, maintaining service standards, managing daily operations and ensuring an excellent customer experience.

Key Responsibilities

• Oversee the overall daily operation of the restaurant.
• Lead, manage and motivate the front-of-house team.
• Manage staff deployment and daily work schedules.
• Ensure high standards of customer service.
• Monitor restaurant service quality and operational standards.
• Handle customer feedback and resolve operational issues professionally.
• Monitor sales performance and support the achievement of business targets.
• Assist with cost control and minimise operational wastage.
• Monitor inventory and coordinate with the kitchen team.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Train and develop restaurant staff.
• Conduct team briefings and communicate operational updates.
• Work closely with the kitchen team to ensure smooth service.
• Support promotional activities and restaurant initiatives.
• Prepare operational reports and provide feedback to management.
• Carry out other duties assigned by senior management.

Job Requirements

• Relevant experience in restaurant management or F&B operations.
• Chinese restaurant experience is an advantage.
• Strong leadership and people-management skills.
• Good understanding of restaurant operations and service standards.
• Strong customer service and problem-solving skills.
• Good knowledge of staff scheduling and manpower management.
• Understanding of restaurant cost control and inventory management.
• Strong communication and interpersonal skills.
• Able to work in a fast-paced and high-volume restaurant environment.
• Willing to work shifts, weekends and public holidays where required.

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for experienced Chinese Cuisine Chefs to join our kitchen team.

We have opportunities across different Chinese restaurant concepts, including positions suitable for candidates with experience in Chinese regional cuisine.

Key Responsibilities

• Prepare and cook dishes according to established recipes and restaurant standards.
• Maintain consistency in taste, presentation and portion size.
• Prepare ingredients before service.
• Ensure food is prepared and served within the required standards and time.
• Monitor food quality and freshness.
• Maintain proper food storage and handling procedures.
• Follow food safety and hygiene requirements.
• Maintain cleanliness and organisation of the assigned workstation.
• Minimise food wastage and control ingredient usage.
• Assist with stock checking and ingredient preparation.
• Work closely with the Kitchen Supervisor and other kitchen team members.
• Support the kitchen during peak service periods.
• Train and guide junior kitchen staff when required.

Job Requirements

• Relevant experience in Chinese cuisine is strongly preferred.
• Candidates with experience in Chinese restaurants or Chinese regional cuisine are encouraged to apply.
• Good knife skills and food preparation techniques.
• Able to work efficiently in a high-volume kitchen environment.
• Good understanding of food safety and kitchen hygiene.
• Team player with a positive and responsible attitude.
• Able to work shifts, weekends and public holidays where required.
• Candidates with relevant experience in Sichuan cuisine or other Chinese regional cuisines will be an advantage.

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

Company Overview

Makansutra is a Singapore-based company passionate about Asian food culture. Founded by entrepreneur-photojournalist KF Seetoh, it shares culinary heritage through food guides, eateries, events, TV shows, and consultancy services.

Job Summary

Oversee daily business operations to drive staff performance, customer satisfaction, and profitability while managing resources and achieving sales targets.

Responsibilities

• Manage daily business operations to ensure smooth workflow and operational efficiency
• Monitor and improve staff performance through training, and supervision to maintain high service standards
• Ensure excellent food quality and customer service
• To manage monthly sales targets and drive business growth
• Source and maintain effective relationships with tenants and suppliers to secure quality products and services
• Oversee security and maintenance of company stocks and equipment to safeguard assets and ensure operational readiness

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll oversee all aspects of our food and beverage operations, from crafting innovative menus to ensuring impeccable service. As a Director of Food & Beverage, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

• Provides the vision and direction to lead the team towards the company’s goals and outcomes.
• Lead, train, and develop a high-performing team, ensuring efficient talent acquisition, onboarding, continuous in-department training and providing feedback and development opportunities.
• Maintain a positive work culture, fostering teamwork, flexibility, and open communication.
• Provides solutions and alternatives to operational challenges for the team.
• Ensure adherence to hotel policies, safety procedures, and operational standards.
• Effectively manage departmental operations, delegating tasks effectively and ensuring smooth service execution.
• Handle guest complaints and conflicts with diplomacy, ensuring excellent customer service.

• Stay ahead of F&B trends, collaborating on menu changes and promotional events for both Front of the House and Heart of the House operations.
• Implement creative solutions to enhance service quality and guest satisfaction.
• Maintain technical knowledge in food and beverage operations, ensuring high standards.
• Regularly review and improve service standards, addressing guest feedback proactively.
• Work closely with other departments (ie. Engineering, Housekeeping, Front Office, etc) for seamless operations.

• Identify and act on revenue maximizing opportunities, fostering a “everyone sells” culture.
• Use key financial metrics to track performance, control costs, and maximize revenue.
• Forecast revenue and expenses, analyzing variances to make informed business decisions.
• Ensure compliance with cost-control measures without compromising service quality.
• Optimize staffing levels and resource allocation to meet business demands efficiently.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Proven experience in a senior Food & Beverage leadership role.
• Strong operational knowledge across restaurant, bar, banquet, and in-room dining services.
• Excellent leadership, communication, and problem-solving skills.
• Financial acumen with experience in budgeting and forecasting.
• Creative mindset with a passion for innovation and guest engagement.
• Bachelor’s degree or diploma in Hospitality, Food Service Management, or related field preferred.
• Flexibility to work across shifts, weekends, and holidays.

Martino Agency

Job Description

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Martino Agency

Job Description

We’re looking for a dedicated and proactive Foodand Beverage Manager to support the overall management of our culinary anddining operations.

Responsibilities

·       Assist in the planning, coordination, and execution of food and beverageactivities

·       Support the management and development of the culinary and service teams

·       Contribute to menu planning, food preparation, and presentation tomaintain quality standards

·       Collaborate with suppliers, assist in negotiating contracts, and manageprocurement of ingredients and supplies

·       Assist in monitoring inventory levels, minimizing waste, and optimizingstock control

·       Ensure compliance with health and safety regulations and maintain aclean and sanitary dining environment

·       Participate in analyzing sales and customer feedback to identify trendsand areas for improvement

·       Assist in administrative tasks, including budgeting, forecasting, andfinancial reporting

Qualifications

·       Proven experience in a related role in the food andbeverage industry

·       Strong organizational and multitasking skills

·       Excellent communication and interpersonal skills

·       Basic knowledge of culinary techniques, flavors,and food safety standards

·       Proficiency in using point-of-sale systems andother relevant technology

·       Ability to work collaboratively in a fast-pacedenvironment

Martino Agency

Job Description

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Libre

Job Description

Job Description

• Oversee daily operations of allfood and beverage quality, portion control, and presentation. Coordinate foodand beverage service for special events and functions.
• Hire, train, schedule, andsupervise kitchen and service staff. Conduct performance evaluations andprovide ongoing feedback. Foster a positive work environment and resolve staffconflicts.
• Prepare and manage departmentbudgets. Monitor and control costs, including labor, food, and beverageexpenses. Track sales, manage inventory, and order supplies efficiently.
• Ensure high levels of customersatisfaction through quality service. Address guest complaints and resolveissues promptly and professionally. Gather customer feedback and implementimprovements.
• Enforce health, hygiene, andsafety regulations in all F&B areas. Maintain licenses and certificationsrelated to foodservice. Conduct regular inspections and implement correctiveactions.
• Collaborate with chefs andmarketing teams to design and update menus. Analyze market trends and customerpreferences to improve offerings. Develop promotions or special events toincrease revenue.
• Maintain records of sales,expenses, inventory, and staff schedules. Report to general management onperformance and goals. Ensure proper documentation for audits and inspections.
  

Requirements

• Strong leadership and people skills with the ability to manage a young, diverse team
• Excellent communication and customer service instincts
• Comfortable working late nights, weekends, and during events
• Familiarwith Greek Food and culture
• Prior experience in nightlife or high-volume restaurants preferred

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

We are seeking a proactive, experienced and service-driven Assistant Operations Manager (Concierge) to join our team. This role is responsible for supporting the management of Concierge and Guest Services operations, ensuring service excellence, operational efficiency, and consistent guest satisfaction. You’ll play a key role in leading frontline teams, managing daily operations, and driving high service standards across all guest touchpoints. 

Key Responsibilities

• Lead and oversee all Concierge and Guest Services operations, ensuring alignment with brand standards and business goals. 

• Develop and implement strategies to enhance service quality, operational efficiency, and guest satisfaction. 

• Oversee manpower planning, resource allocation, and workforce optimization. 

• Analyze guest feedback, operational data, and performance metrics to drive continuous improvement. 

• Manage high-level guest escalations and ensure effective resolution. 

• Establish, review, and enhance SOPs and service standards. 

• Lead, coach, and develop Assistant Operations Managers and frontline teams. 

• Strengthen cross-department collaboration to ensure seamless end-to-end guest experiences. 

• Build and maintain relationships with external partners and service providers. 

• Ensure compliance with safety, security, and operational policies. 

 Qualifications

• Diploma or Degree in Hospitality, Tourism, or related field. 

• Minimum 6–8 years of experience in Concierge or Guest Services, with at least 2–3 years in a managerial role. 

• Strong background in hospitality operations, preferably in a luxury environment. 

• Proven track record in leading teams and driving operational improvements. 

• Strong analytical, organizational, and leadership capabilities. 

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:

We are seeking a detail-oriented and responsible Housekeeper to join our team. This role is responsible for overseeing daily housekeeping operations, ensuring high standards of cleanliness across guest rooms and public areas, and managing staff performance and inventory. You’ll play a key role in maintaining service excellence and creating a safe, clean, and welcoming environment for guests. 

Key Responsibilities:

• Supervise daily work assignments and prepare staff rosters for housekeeping attendants. 

• Ensure the highest standards of cleanliness in guest rooms and public areas. 

• Provide guidance, training, and coaching to housekeeping staff on duty. 

• Monitor housekeeping supplies and maintain proper par stock levels. 

• Implement control measures to minimize operational errors and wastage. 

• Ensure compliance with workplace safety and health regulations. 

• Conduct regular inspections to uphold quality and service standards. 

• Coordinate with maintenance teams on repairs and upkeep of rooms and facilities. 

Requirements:

• Diploma or Degree in Hospitality, Tourism, or related field.  

• Minimum 4 years of housekeeping supervisory experience. 

• Strong leadership skills with knowledge of housekeeping operations. 

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:
We are seeking a detail-oriented and strategic Assistant Executive Housekeeper to join our team. This role is responsible for supporting the Executive Housekeeper in managing daily housekeeping operations, maintaining exceptional cleanliness standards, and driving team performance and development. You’ll play a key role in ensuring operational efficiency, enhancing guest satisfaction, and upholding the hotel’s service excellence standards.

Key Responsibilities:

• Assist the Executive Housekeeper in the overall planning, organization, and supervision of housekeeping operations across the hotel. 

• Ensure the highest standards of cleanliness, maintenance, and guest satisfaction in accordance with LQA standards. 

• Oversee daily cleaning operations of guest rooms and public areas to maintain quality and consistency. 

• Develop and implement training programs, including on-the-job training, classroom sessions, and mentorship for team members. 

• Monitor room inventory and coordinate with relevant departments to optimize room availability and revenue opportunities. 

• Implement structured training plans and schedules to enhance staff competency and efficiency. 

• Maintain clear communication and coordination with Front Office and other departments to ensure smooth operations. 

• Identify opportunities for process improvements and implement best practices within the department. 

Requirements:

• Diploma or Degree in Hospitality, Tourism, or related field.   

• Minimum 5-6 years of relevant experience in a managerial role within the hospitality industry, preferably in a 5-star hotel. 

• Familiarity with Opera / Opera Cloud systems and process management tools. 

• Strong leadership capabilities with a focus on operational excellence and quality standards. 

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities:

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements:

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

We are seeking a strategic, results-oriented and guest-centric Operations Manager (Concierge) to join our team. This role is responsible for leading and optimizing Concierge and Guest Services operations, driving service excellence, and ensuring alignment with overall business objectives. You’ll play a key role in shaping operational strategies, developing high-performing teams, and delivering exceptional guest experiences at scale. 

Responsibilities

• Lead and oversee all Concierge and Guest Services operations, ensuring alignment with brand standards and business goals. 

• Develop and implement strategies to enhance service quality, operational efficiency, and guest satisfaction. 

• Oversee manpower planning, resource allocation, and workforce optimization. 

• Analyze guest feedback, operational data, and performance metrics to drive continuous improvement. 

• Manage high-level guest escalations and ensure effective resolution. 

• Establish, review, and enhance SOPs and service standards. 

• Lead, coach, and develop Assistant Operations Managers and frontline teams. 

• Strengthen cross-department collaboration to ensure seamless end-to-end guest experiences. 

• Build and maintain relationships with external partners and service providers. 

• Ensure compliance with safety, security, and operational policies. 

 Qualifications

• Diploma or Degree in Hospitality, Tourism, or related field. 

• Minimum 6–8 years of experience in Concierge or Guest Services, with at least 2–3 years in a managerial role. 

• Strong background in hospitality operations, preferably in a luxury environment. 

• Proven track record in leading teams and driving operational improvements. 

• Strong analytical, organizational, and leadership capabilities. 

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:

We are seeking a service-driven and proactive Assistant Operations Manager, Front Office to join our team. This role is responsible for supporting the daily operations of the Front Office while ensuring seamless guest experiences and adherence to brand standards. You’ll play a key role in leading frontline teams, driving service excellence, and supporting operational efficiency through effective coordination and supervision.

Key Responsibilities:

• Collaborate with Operations Managers to ensure smooth and efficient Front Office operations. 

• Oversee day-to-day front desk operations, ensuring seamless guest arrival, stay, and departure experiences. 

• Lead, coach, and guide team members to maintain high levels of guest satisfaction. 

• Handle guest feedback, service recovery, and escalations promptly and professionally. 

• Work closely with other departments (Housekeeping, Concierge, Engineering) to meet guest expectations. 

• Support implementation of Front Office procedures, systems, and service standards. 

• Monitor daily operations and identify opportunities for improvement. 

• Maintain accurate records and reports using PMS and operational tools. 

• Support training and development of team members. 

• Participate actively in emergency response procedures to ensure guest and staff safety. 

Requirements:

• Minimum Diploma or Degree in Hospitality or Tourism Management. 

• At least 5 years of experience in Front Office or Guest Relations, preferably in a 5-star hotel. 

• Proven experience in a supervisory or team leadership role. 

• Strong leadership, communication, and interpersonal skills. 

• Ability to work independently and collaboratively within a team. 

• Proficient in Microsoft Office (Word, Excel, PowerPoint). 

• Familiarity with Opera PMS. 

• Strong problem-solving skills and ability to perform under pressure.

Elitez Pte Ltd

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

Job Description

About the Role
We are seeking an experienced Head of Central Kitchen to lead the end-to-end operations of a high-volume central kitchen environment. This is a senior leadership position for an experienced food production or catering professional with a strong track record in production planning, operational excellence, food safety, cost management and large-scale manpower leadership.

Key Responsibilities

• Lead the overall daily operations of a high-volume central kitchen and ensure timely production and fulfilment of demand.

• Plan and manage daily production schedules, manpower deployment and production capacity.

• Monitor production output, food quality and adherence to recipes, specifications and established standards.

• Establish and monitor KPIs covering productivity, quality, cost, manpower and service performance.

• Ensure compliance with SFA regulations and internal food safety requirements.

• Oversee food hygiene, sanitation, pest control, workplace safety and audit readiness.

• Lead investigations into food safety or operational incidents and implement corrective and preventive actions.

• Manage, coach and develop the central kitchen's management and production teams.

• Oversee workforce planning, recruitment, scheduling, performance management and succession planning.

• Collaborate with Culinary, R&D, QA, Procurement, Sales and Operations teams on product launches and production readiness.

• Prepare and present operational reports, cost analysis, KPI dashboards and improvement plans to senior management.

Requirements

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality, Operations Management, Supply Chain Management or a related discipline.

• Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering or food production operations.

• At least 5 years of senior leadership/management experience overseeing high-volume food production.

• Proven experience managing large operational teams within a central kitchen, food manufacturing or large-scale catering environment.

• Strong experience in production planning and scheduling is essential.

• Experience supporting multiple outlets, institutional catering, airline catering, ready-to-eat meal production or commissary operations will be highly advantageous.

• Strong understanding of food safety, quality management and regulatory requirements.

• Demonstrated ability to manage food costs, labour costs, inventory and operational budgets.

• Able to work collaboratively with senior stakeholders across HR, Finance, Operations and other functions.

Attention to: Felicia Lim

By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Kwok Kia Wei | Registration No: R2110176

Premium Hotel Management Pte Ltd

Job Description

Key Responsibilities

Revenue Management & Yield Strategy

· Monitor daily occupancy, ADR, RevPAR, booking pace, and pickup trends.

· Recommend pricing and inventory strategies to optimize revenue performance.

· Implement revenue controls including length-of-stay restrictions, room type management, and demand-based pricing.

· Monitor future demand periods and identify opportunities to maximize revenue.

· Support the execution of approved revenue management strategies.

Forecasting & Budgeting

· Prepare daily, weekly, monthly, and annual revenue forecasts.

· Monitor forecast accuracy and recommend adjustments based on market conditions.

· Assist in the preparation of annual budgets and business plans.

· Analyse booking trends, wash factors, cancellations, and market demand patterns.

· Provide revenue insights and recommendations to management.

Market Intelligence & Competitive Analysis

· Conduct regular competitor benchmarking and rate shopping exercises.

· Monitor market trends, citywide events, and demand generators.

· Analyse market performance and identify revenue opportunities.

· Track competitor pricing, occupancy patterns, and promotional activities.

· Prepare market intelligence reports and recommendations.

Inventory Management

· Manage room inventory and availability in accordance with approved revenue strategies.

· Ensure room allocations, restrictions, and inventory controls are maintained accurately.

· Work closely with Reservations and Front Office teams to optimize room utilization.

· Identify opportunities to improve room mix performance and inventory efficiency.

Commercial & Pricing Support

· Support pricing decisions for corporate, wholesale, long-stay, and group business opportunities.

· Conduct profitability analysis for special projects and business opportunities.

· Participate in weekly revenue and commercial meetings.

· Provide analytical support for commercial decision-making.

Reporting & Systems

· Generate and distribute daily, weekly, and monthly revenue reports.

· Maintain revenue dashboards and performance tracking tools.

· Ensure the integrity and accuracy of revenue data.

· Support the administration of Opera Cloud, RMS, and related hotel systems.

· Identify opportunities to improve reporting efficiency and revenue processes.

Qualifications & Experience

Education

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

Experience

· Minimum 2 years of experience in Revenue Management, Revenue Analysis, Reservations, or a related hospitality discipline.

· Experience within an international hotel brand environment is an advantage.

· Pre-opening hotel experience will be an added advantage.

Skills & Competencies

· Strong analytical and numerical skills.

· Advanced proficiency in Microsoft Excel.

· Good understanding of hotel performance metrics including ADR, Occupancy, RevPAR, MPI, and RGI.

· Strong forecasting and reporting capabilities.

· High attention to detail and accuracy.

· Good communication and presentation skills.

· Ability to interpret data and provide practical business recommendations.

· Strong organisational and time management skills.

Private Advertiser

Job Description

o   Create and introduce innovative dishes and culinary techniques to elevate the dining experience and strengthen the restaurant’s competitive position.

o   Develop and create menus that embrace contemporary culinary trends while staying aligned with the establishment’s brand identity, concept, and values.

o   Develop and curate innovative menus that incorporate current culinary trends while remaining aligned with the establishment’s brand identity, concept, and core values.

o   Ensure the highest standards of food safety and hygiene are consistently maintained in accordance with applicable regulations and company policies.

o   Lead and oversee kitchen staff through effective recruitment, training, scheduling, and performance management to build a skilled, motivated, and high-performing team.

o   Manage food costs and inventory efficiently to maximize profitability while maintaining high-quality standards.

o   Oversee the regular inspection and maintenance of kitchen equipment to ensure optimal performance, safe operation, and compliance with established standards.

o   Perform regular quality assessments and tastings to ensure all dishes consistently meet established standards for taste, quality, and presentation.

o   Procure high-quality ingredients and build strong supplier relationships to ensure consistent availability, quality, and cost efficiency.

o   Procure premium-quality ingredients and maintain strong supplier relationships to ensure reliable supply, consistent quality, and cost-effective value.

o   Supervise all kitchen activities, from food preparation and cooking to plating and presentation, ensuring consistently high standards of quality and execution.

o   Supervise all kitchen operations, including food preparation, cooking, plating, and dish presentation, ensuring the highest standards of quality and consistency.

o   Work closely with Front-of-House Management to maintain smooth service operations and deliver an outstanding guest experience.

Requirements :

1. Creativity of culinary skills

2. Knowledge of menu design, kitchen management and food preparation

3. Knowledge of food safety standards and hygiene

4. Education of Culinary, Diploma of Culinary Institute

5. Experience 2-3 years of Head Chef (Italian Food)

6. Thai Nationality

Private Advertiser

Job Description

About the role

Oversee daily operations of the hotel, including front desk, housekeeping, food and beverage, and maintenance. Develop and implement effective business strategies to maximize revenue and occupancy rates. Monitor financial performance, manage budgets, and prepare financial reports. Ensure outstanding guest service and address any guest concerns effectively. Lead, train, and develop hotel staff to enhance their skills and ensure high performance. Maintain compliance with all hotel policies, procedures, and industry regulations. Collaborate with marketing and sales teams to promote the hotel and attract new business. Foster relationships with local businesses, community leaders, and industry partners.

Key responsibilities

• Oversee daily operations of the hotel, including front desk, housekeeping, food and beverage, and maintenance

• Develop and implement effective business strategies to maximize revenue and occupancy rates

• Monitor financial performance, manage budgets, and prepare financial reports

• Ensure outstanding guest service and address any guest concerns effectively

• Lead, train, and develop hotel staff to enhance their skills and ensure high performance

• Maintain compliance with all hotel policies, procedures, and industry regulations

• Collaborate with marketing and sales teams to promote the hotel and attract new business

• Foster relationships with local businesses, community leaders, and industry partners

• Achieve the hotel's revenue and profit targets as set by the company

• Maintain and increase the occupancy rate in line with targets

About you

• Bachelor's degree in Hospitality Management, Business Administration, or a related field

• Proven experience as a General Manager or similar role in the hospitality industry (5 years preferred)

• Strong knowledge of hotel operations and revenue management principles

• Exceptional leadership, communication, and customer service skills

• Proficient in hotel management software and Microsoft Office Suite

• Ability to make strategic decisions and solve problems efficiently

POCKET ROCKET CO., LTD.

Job Description

What you'll be doing

• Oversee and coordinate the daily operations of the front-of-house team.

• Ensure efficient and seamless guest service by providing guidance, training and support to the team

• Assist in managing staff schedules, allocating tasks and ensuring adequate staffing levels

• Liaise with the bar and kitchen team to ensure timely and accurate order fulfilment

• Address customer inquiries and complaints in a professional and timely manner

• Maintain a clean, organized and well-stocked front-of-house area

• Contribute to the development and implementation of new service initiatives and procedures

• Assist in the onboarding and training of new front-of-house staff

What we're looking for

• Minimum 2 years' experience in a similar Floor Team Leader or supervisory role within the hospitality industry

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

• Excellent customer service orientation and problem-solving abilities

• Proficient in cash handling and inventory management

• Adaptable and able to work well under pressure in a fast-paced environment

• Thorough knowledge of food and beverage service standards and procedures

• Passion for the hospitality industry and a commitment to delivering an exceptional dining experience

• Work Location: Fatboy Izakaya Ekamai (BTS Ekamai 550 M.)

Employee Benefits:

• Working days: 5 days/week

• Meal Allowance

• Social Security

• Group Accident Insurance

• Provident Fund

• Birthday Leave

• Employee Meal Discount

• Annual Leave and Public Holidays ()

About us

POCKET ROCKET CO., LTD. is a leading hospitality group known for its innovative and trendy dining concepts. With a growing portfolio of successful restaurants and bars across Bangkok (Fatboy Izakaya, Somsak and Kim Jeong Grill), we are committed to delivering exceptional food and service to our guests. Our mission is to create a dynamic and inclusive workplace that empowers our employees to thrive and contribute to our continued success.

If you are passionate about the hospitality industry and eager to join a talented and ambitious team, we encourage you to apply for this exciting opportunity. Apply now to become our next Floor Team Leader at POCKET ROCKET CO., LTD.

VANA NAVA CO., LTD.

Vana Nava Hua Hin, Asia’s First Water Jungle is located in Thailand’s most beloved

Job Description

Andamanda Phuket, The largest leisure and entertainment destination in downtown Phuket, is looking for highly motivated, results-driven, team-oriented personalities to join our team in the following capacity:

The Opportunity

Lead the commercial growth of Andamanda Phuket, one of Thailand's leading water park destinations. The Director of Revenue will own the integrated Marketing and Sales strategy, translate market and visitor insights into profitable demand, and build high-value partnerships across domestic and international markets. The role balances brand growth with disciplined management of revenue, admissions, yield, budget, and ROI.

Key Responsibilities

·         Develop and execute the annual Marketing and Sales strategy aligned with business objectives, admissions targets, and revenue growth.

·         Own revenue planning across customer segments and sales channels, including direct, online, OTA, travel trade, corporate, group, school, MICE and strategic partners.

·         Partner with the General Manager and Finance team to set annual budgets, monthly forecasts and commercial action plans for admissions, average ticket yield, revenue and marketing spend.

·         Use sales, admissions, digital, market and customer data to identify demand opportunities, optimize channel mix, improve conversion and support pricing and promotional decisions.

·         Lead integrated brand, digital, social media, content, PR, performance marketing and campaign calendars for domestic and inbound audiences.

·         Strengthen Andamanda Phuket's visibility in priority international markets through TAT offices, airlines, hotels, DMCs, tour operators, OTAs, financial institutions, payment platforms, media, KOLs and influencers.

·         Create commercial partnerships, combined-ticket products, bulk-buy programs, cross-promotions and seasonal campaigns that generate measurable incremental revenue and visitation.

·         Drive repeat visitation through compelling product offers, annual-pass/member initiatives, CRM, remarketing and visitor lifecycle communications.

·         Set rate, discount, commission and partner-incentive frameworks within approved parameters; protect brand value, margin and channel integrity.

·         Ensure every Marketing and Sales activity has clear objectives, measurement, ROI assessment and post-campaign learning.

·         Own departmental budgets, contracts, agency performance and monthly business review reporting; take timely corrective action where performance is below plan.

·         Lead, coach and develop high-performing Marketing and Sales teams, build succession capability and foster strong cross-functional collaboration with Operations, Guest Experience, Events, F&B, Retail, Finance and HR.

·         Represent Andamanda Phuket at trade shows, roadshows, partner meetings, media activities and relevant tourism industry forums in Thailand and overseas.

·         Maintain awareness of tourism trends, competitor activity, source-market shifts and emerging digital platforms, and convert insights into practical commercial initiatives.

Qualifications & Experience

·         Bachelor's degree in Marketing, Business Administration, Hospitality, Tourism, Communications or a related field.

·         At least 10 years of progressive experience in Marketing, Sales, Commercial or Revenue roles, including a minimum of 5 years in a senior leadership position.

·         Proven success in attractions, hospitality, tourism, retail destinations, entertainment, leisure or another high-volume consumer business.

·         Strong record of delivering revenue and visitor growth through integrated marketing, sales channels and strategic partnerships.

·         Hands-on experience with international source markets, tourism authorities, airlines, hotels, tour operators, OTAs, financial institutions and digital/payment platforms is highly desirable.

·         Commercially strong and data-driven, with demonstrated capability in budgeting, forecasting, pricing, yield, market analysis and ROI measurement.

·         Advanced understanding of digital marketing, social media, CRM, analytics, SEO/SEM and performance reporting; Power BI or comparable tools is an advantage.

·         Excellent stakeholder management, negotiation, presentation and team leadership skills.

·         Fluent Thai and strong professional English.

·         Able to travel domestically and internationally and work flexibly in line with attraction trading needs.

We offer attractive salary commensurate with experience and ability, career development opportunities and generous fringe benefits to the successful candidates.  Please submit your English resume identifying your qualifications, work experience, current salary and expected salary with a recent photograph and more importantly the reason why you wish to join our group to ••••@andamandaphuket.com

Successful candidates will be expected to start as soon as possible.

For further information on our project, please visit www.andamandaphuket.com

Only shortlisted candidates will be notified for interviews.

Destination Hospitality Management

Job Description

About the role

The Cluster Food & Beverage Manager is responsible for the strategic leadership, operational excellence and financial performance of all food and beverage operations across multiple hostel properties. The role drives revenue growth, develops standardized operating systems and SOPs, improves guest service, ensures brand consistency and builds high-performing teams while maximizing profitability.

Key responsibilities

• Develop and implement cluster-wide food and beverage strategies that increase revenue, profitability and guest satisfaction.

• Lead all restaurant, bar, café, rooftop and grab-and-go operations across assigned properties.

• Create, implement and continuously improve F&B SOPs, recipes, service standards and operating manuals.

• Analyze daily, weekly and monthly sales performance and implement action plans to improve results.

• Drive upselling, menu engineering, promotions, happy hours, events and partnerships to maximize average spend.

• Ensure consistent food quality, beverage quality and presentation across all outlets.

• Monitor food cost, beverage cost, labour productivity, inventory and wastage.

• Work closely with purchasing to standardize suppliers and control costs.

• Conduct regular operational audits and property visits.

• Recruit, coach and develop outlet managers and supervisors.

About you

• Bachelor's Degree in Hospitality, Business or related discipline preferred.

• Minimum seven years of progressive F&B leadership experience including multi-unit operations.

• Strong financial analysis, budgeting and commercial skills.

• Excellent leadership, coaching and communication skills.

• Ability to travel frequently between hostel locations.

Wyndham Vacation Resorts (Thailand) Limited

Job Description

Wyndham Vacation Resorts (Thailand) Limited

Job Description

Sales Manager – Club Wyndham Patong Hill Phuket

Location: Phuket, Thailand | Full-Time

Join Club Wyndham Patong Hill Phuket, a 242-room full-service resort and the first Club Wyndham-branded resort in Thailand. We are looking for a proactive, commercially driven Sales Manager to grow our local and international leisure business and deliver measurable room nights and revenue.

Key Responsibilities:

• Develop and execute sales strategies to grow room nights, revenue and market share.

• Identify new business opportunities across key source markets, including Australia, New Zealand, Southeast Asia, China, Taiwan, India and the Middle East.

• Build and maintain strong relationships with wholesalers, tour operators, travel agents, DMCs, OTAs, corporate partners and other key distribution channels.

• Manage key accounts while actively developing new accounts and commercial partnerships.

• Conduct sales calls, partner visits, site inspections, roadshows, trade shows and sales missions.

• Work closely with Revenue Management and Marketing to develop market strategies, tactical promotions and need-period initiatives.

• Monitor market trends, competitor activity and international travel patterns to identify new opportunities.

• Maintain a strong sales pipeline and provide regular reporting on account production, sales activities and future opportunities.

About You:

• Previous experience as a Sales Manager, Director of Sales, Business Development Manager or similar within a hotel or resort.

• Strong experience in leisure, tourism and international inbound sales.

• Good knowledge of Phuket, Thailand and wider Asian tourism markets.

• Established relationships with international travel partners would be highly advantageous.

• Proven ability to generate new business, room nights and revenue.

• Strong commercial, negotiation, presentation and relationship-building skills.

• Proactive, target-driven and comfortable working independently in the market.

• Willingness to travel domestically and internationally for sales activities.

• Excellent English communication skills; Thai language is an advantage.

What We Offer:

Join Travel + Leisure Co. and be part of the growth of the Club Wyndham brand across Thailand and Asia Pacific. This is an exciting opportunity to build international markets, develop strategic partnerships and directly contribute to the commercial success of a new and growing resort.

NT 1 (PHUKET) LIMITED

Job Description

Leading the guest-facing floor across the Golden Sala, Treville Bistro, in-villa dining at any hour, and full-property private buyouts. Service here is personal, anticipatory, and quietly precise. This is a hands-on role for someone who leads from the floor, not the office.

• Minimum five years as Assistant F&B Manager or three years as F&B Manager at a luxury hotel, resort, or fine-dining establishment.

• A strong beverage, wine and cocktail foundation; sommelier training is an advantage.

• Experienced in private dining and events for discerning clientele.

• Fluent in English and strong working Thai.

• Hands-on, warm, self-motivated, a natural team player with strong leadership and a controlled temper.

• Pre-opening experience is an advantage.

NT 1 (PHUKET) LIMITED

Job Description

Treville Phuket is a fifteen-key private coastal residence at Naithon, opening December 2026. The house is intimate, the covers are few, the standards are absolute, and the guests are known by name. As we build toward opening, we are recruiting two senior leaders to shape their departments from the ground up and lead them thereafter.

• Minimum five years as Executive Sous Chef or three years as Executive Chef at a high-quality fine Thai dining restaurant, independent or within a luxury hotel group, with genuine command of Western and Mediterranean cuisine.

• Experienced in private dining for discerning clientele.

• Fluent in English and strong working Thai.

• Hands-on, talented, self-motivated, a natural team player with strong leadership and a controlled temper.

• Pre-opening experience is an advantage.

Accor Asia Corporate Offices

Job Description

Accor Asia Corporate Offices

Job Description

Eaton HK

Eaton Workshop is a global hospitality company, built to uplift the human spirit as we collectively pursue a better world for people and planet.

Job Description

• At least 5 years hotel front desk working experience with 3 years or above at supervisory level
• Familiar with front office procedures and related software
• Strong yield management skills and ability to instill those in others
• Prompt and systematic decision making and problem solving skills with analytical power
• Strong leadership skills and able to work independently and confidently under pressure
• Solid knowledge on courteous manner of handling guests enquiries and complaints
• Eager to demonstrate “can-do" attitudes towards both internal & external customers

BENEFITS

• 5-day work week
• Discretionary bonus
• Medical insurance
• Dental insurance
• Life insurance
• Marriage leave, compassionate leave
• Free duty meals
• Staff discount on F&B and banquet
• Complimentary overseas accommodation
• Education allowance

Interested candidates please submit your application via APPLY NOW or WhatsApp us on +85• •••• •088 for enquiries. As selection would only base on candidate's qualification & experience, no photo is required.

For more information on Eaton HK, please visit www.eatonworkshop.com.

(Personal data collected will be treated in strictest confidence and will only be used for recruitment purpose)

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Cathay Pacific Airways Ltd

Cathay is a premium travel lifestyle brand based in Hong Kong, bringing people closer to the places and experiences that matter to them. Our purpose — to move people forward in life — begins with our own people.

Job Description

Department: Inflight Service Delivery Department

Role Introduction:

Reports to: Cabin Crew Service Excellence Manager

Shape how cabin crew are supported, developed and enabled to deliver service excellence, Cathay’s brand proposition and the customer outcomes that matter. You will assist the Cabin Crew Service Excellence Manager in leading crew engagement, managing performance and standards, and creating the conditions for cabin crew to succeed throughout their careers.

Your work will combine people leadership with operational delivery. From coaching crew and recognising high performance to resolving disputes, supporting well-being and managing contract decisions, you will approach each conversation with fairness, sound judgement and a clear understanding of the cabin crew environment. You will also lead the recruitment, onboarding, performance and development of the Cabin Crew Service Excellence team roles identified internally as Cabin Crew Service Excellence Executive (CCSEE), Cabin Crew Service Excellence Lead Representative (CCSELR) and Cabin Crew Service Excellence Representative (CCSER).

By analysing crew performance and customer trends, strengthening processes and translating insights into practical action, you will help raise service standards across the operation. Your leadership will equip colleagues to perform at their best and contribute to customer experiences that move people forward.

Key Responsibilities:

Crew Service Excellence and Engagement

• Assist the Cabin Crew Service Excellence Manager (CCSEM) to implement strategies for high quality engagement and crew success discussions. Understand the crew and their lifecycle and work with them towards the desired business and personal goals

• Actively mentor, coach and facilitate crew career discussions and development. Identify high performers and ensure they are recognised and rewarded according to the policy

• Act as the escalation point for crew disputes. Facilitate investigations, disciplinary discussions and execute resolutions where necessary. Facilitate crew well-being and support on leave and attendance matters

People and Process

• Responsible for the recruitment, on boarding, performance and development of CCSEE, CCSELR and CCSER. Leads the team of CCSEE, CCSELR and CCSER to create an environment where they can excel through encouragement and empowerment

• Identify development needs for the team and cabin crew and organise on board support if needed. Develop the capabilities (tools and skills) of the CCSEE to support CCSELR, CCSER and cabin crew on ground

• Develop guidelines and processes for managing crew performance and ensure they are executed in the right manner. Plan and execute contract renewal, extensions and non-renewals as required. Assist the CCSEM to plan manpower for on ground line support and on-board assessments. Deputise Cabin Crew Service Excellence Manager and support other Assistant Manager, Cabin Crew Service Excellence when required

Systems, Analysis and Reporting

• Analyse and report on cabin crew performance and customer scores and trends. Drive the development of new insights and trends. Collate reports for CCSEM on customer and crew performance and recommend actions for improvement. Monitor the crew performance data for quality and integrity

Continuous Improvement

• Collaborate with Talent Acquisition and The Learning Academy to identify training needs and develop programs to uplift skills for secondees and crew. Support the CCSEM for ad hoc projects and tasks. Recommend policy and procedures changes to improve effectiveness

Compliance

• Ensure personal data and other records handled by the team are accurately documented and securely accessed and stored. Ensure all policies and procedures are documented and always updated, and compliant with internal and external regulatory requirements

Others

• Prepare documents and represent the Company in labour disputes and on any other people issues. Support E&A and other ad hoc disruption

Requirements:

• University degree holder with at least 5 years relevant work experience in airline or hospitality industry

• Excellent people management skills. Previous experience in Training and People development is a clear advantage

• Strong service and customer-oriented mind-set

• Proven experience in driving high performance standards and engagement

• Sound knowledge of cabin crew operational environment and standards, including safety, service

• Good analytical and reporting skills

• Knowledge of HR functions and regulatory environment, psychology, behavioural sciences are an advantage

• Computer literacy, including Excel, PowerPoint, Microsoft Word

• Good communication and interpersonal skills with excellent command of written and spoken English

Personal & Application Information:

Cathay Pacific is an Equal Opportunities Employer. Personal data provided by job applicants will be used strictly in accordance with our Applicant Personal Information Collection Statement and for recruitment purposes only. Candidates not notified within eight weeks may consider their application unsuccessful. We keep records of your data for no longer than is necessary for the purpose for which we obtained them and any other permitted linked purposes. If your application is unsuccessful, we will keep your details on file for as long as is necessary to process your application or for the purposes of further job opportunities if you agree to such longer periods.

Application Deadline: 2026.08.26

CLOUD EXPO ASIA PTE. LTD.

Job Description

WHO WE ARE:

CloserStill Media run over 80 market leading business exhibitions in the learning, healthcare, technology, and veterinary sectors, with events in Asia, UK, Europe and USA.

Our portfolio includes some of the fastest growing, and often award-winning events including the Singapore Vet Show, Cloud Expo Asia, Data Centre World, eCommerce Expo, Learning Technologies and DevLearn.

We are the envy of the events sector with over 60 major industry awards including The Sunday Times Top 100 Best Companies to work for three years in a row in 2018, 2019 and 2020!

We have exciting growth plans over the next two to three years and are looking for ambitious and motivated people to join our award-winning teams.

WHO WE ARE LOOKING FOR:

CloserStill Media (CSM) is looking for an experienced Event Director to launch and scale a new technology show in Japan, building the event – and the team behind it – from the ground up. If you are energised by the challenge of establishing a brand-new market, enjoy owning a P&L end-to-end and want the opportunity to shape an event's future as the face of the brand in Japan, this is the role for you.

You will bring a proven track record as an Event Director or Senior Event Manager, ideally with experience launching a new market or inaugural event in Japan or the wider APAC region. You are commercially astute, comfortable setting and delivering against budgets, sales targets and P&L responsibility and confident building strategy across brand, marketing, operations and sales.

THE ROLE:

Develop and deliver effective strategies for the event program, budget, resources and team under the direction of the Commercial Director, ensuring scalable and sustainable growth. Collaborate with internal departments, external partners as well as vendors to ensure smooth planning and execution. Manage budgets against target margins to maximise return on investment, while supporting senior management with wider business priorities as required.

Brands

• Through research, analysis, developing relationships and market intelligence, to implement strategies and initiatives to ensure the on-going growth and sustainability of the event – writing a business plan for the event (updated annually)

• Produce coherent brand strategy for the event to maintain and increase relevance to target markets, meeting key-stakeholder expectations

• Ensure that marketing strategy is aligned with the event’s commercial objectives

• Configure a strategic event floor plan in conjunction with the operations team – designed to meet the budget target and optimise the visitors experience and ensure constant and consistent visitor stand traffic for exhibitors

• Identify and implement (where possible and appropriate) additional inventory items, revenue streams and brand extension opportunities

• Monitor and report competitor activity, taking actions where necessary

• Understand event’s market trends and develop event around it

Financial

• Work alongside senior management in setting annual P&L, with accountability for meeting and exceeding budgeted gross and net profit contribution of the event

• Ensure that the PO process is adhered to and any anomalies in the monthly management accounts are spotted early and acted upon

• Monitor (and support where necessary) credit control’s collection of funds, ensuring all payments are received according to agreed schedules

• Provide a monthly report and forecast on show revenues, contribution, manpower and actions that are being taken for the shows to achieve budget
  

General Management

• Day-to-day management of the event team

• Build the Data Centre World Japan (DCWJ) team from the ground up, including recruiting, onboarding and managing staff, as well as collaborating with partners and sales agents ahead of the show’s launch.

• Set clear goals and objectives for all reporting staff

• Set, monitor and evaluate performance targets (with the aid of CRM applications)

• Create, monitor and evaluate individual bonus plans for the show team

• Complete annual and mid-term staff appraisals as necessary

• Assess, develop and coach all reporting staff (including identifying bespoke training needs of individuals where necessary)

• Motivate the team and foster a high-performance culture

• Coach and develop the team in all aspects of their roles, creating transition map to expanded roles and promotion where appropriate

• Interdepartmental – manage relationships with supporting departments, ensuring they are aligned to the event’s business objectives and commercial goals

Operations

• Work with the Head of Operations to develop an operational strategy that meets/comes in under budget while ensuring high levels of exhibitor and delegate experiences and production values are maintained

• Ensure the operational plan is being delivered in an efficient and timely manner

Marketing

• Develop campaign strategy with Head of Marketing / marketing team to meet overall visitor numbers (with the right demographics), feature content, visitor and acquisition costs

• Personally manage all key industry partnerships in conjunction with Head of Marketing / marketing team

• Develop an exhibitor campaign strategy including vertical and horizontal activity

• Appoint contractors/suppliers/agencies with the Head of Marketing / marketing team as required

• Conduct press/TV and radio interviews as necessary

Relationships

• Foster positive and professional relationships with key suppliers, associations, media and commercial partners

Sales

• Manage Event Managers and other sales staff within the show

• Develop and manage commercial partnerships aligning with commercial strategy

• Lead by example – achieve personal sales targets

• Develop a campaign strategy with the sales team that meets and exceeds targets including overall numbers of exhibitors, exhibitor mix, stand sales, sponsorship inventory, yield and sponsorship revenues

• Ensure the sales plan is being delivered on target and budget, managing activity targets (outbound call volumes and face-to-face meetings) when necessary

• Support the sales team in developing new revenues streams, including creative and complex deals

• Visit and canvas at competitor and industry events and develop a systematic understanding of and monitoring of competitors

• Plan, manage and execute the rebooking process

• Support the sales team frequently on prospecting calls and meetings to identify areas for improvement and enhanced sales performance

• Work with Marketing on developing and managing the prospect database to ensure it is constantly updated and is fit for purpose falling in line with the companies CRM policy.

• Ensure consistent high-quality conduct in all prospect, exhibitor and partner communications, ensuring the upholding of the business and brand’s reputation

ABOUT YOU:

• Previous experience as an Event Director or Senior Event Manager. Experience launching a new market or inaugural event, ideally in Japan or the wider APAC region, is highly advantageous.

• Experience managing large scale trade shows.

• Collaborative mindset and a team player are a must.

• Passionate, driven, energetic and enthusiastic.

• High personal standards and values.

• A track record of achievement and over-achievement.

• A proven ability to hit and exceed sales targets.

• Proficient IT skills including Salesforce CRM.

• Fluent in Japanese, with the ability to read, write and pitch confidently to Japanese clients, partners and government stakeholders.

• Strong understanding of Japanese business culture, etiquette and negotiation nuances.

DIVERSITY AND INCLUSION:

CloserStill Media embrace diversity in all its forms and are committed to continuing to develop a diverse and inclusive environment that encourages collaboration and innovation.

We are an equal opportunity employer. All applicants will be considered for employment based on merit without attention to age, ethnicity, religion or beliefs, sexual orientation, gender identity, family or parental status or disability status.

Desem

Job Description

Job Summary

You will work in a commercial setting within a CBD air-conditioned environment, applying your knowledge of cookies and cakes to support daily operations. You will collaborate with team members, maintain diligence in your tasks, and work the 7am-4pm shift on weekdays.

Responsibilities

• Apply your knowledge of cookies and cakes to support commercial operations effectively
• Collaborate with team members to complete tasks and meet operational goals
• Maintain diligence and a strong work ethic to ensure responsibilities are fulfilled accurately
• Work reliably during the 7am-4pm shift in an air-conditioned CBD environment
• Adhere to a 5-day workweek schedule, excluding weekends and public holidays

Required competencies and certifications

• Minimum 1 year of experience in a commercial field

Preferred competencies and qualifications

• Ability to work well within a team environment

Other Information

• Work location: Central Business District (CBD) in an air-conditioned environment
• Working days: Monday to Friday, weekends and public holidays off
• Working hours: 7am to 4pm

MOC RESTAURANTS PTE LTD

Job Description

About the role

Ministry of Crab Singapore is seeking a dedicated and experienced Restaurant Manager to lead our team. Located in the heart of Dempsey Hill, our restaurant is renowned for its signature seafood dishes and vibrant atmosphere, and is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022.

Key responsibilities

• Champion and uphold Ministry of Crab's service standards, ensuring consistent delivery of a premium guest experience through regular service observations, coaching, and structured staff training sessions where required
• Act as the primary local liaison for marketing execution, coordinating and supporting the implementation of campaigns, promotions and guest engagement initiatives in Singapore as directed by the Global HQ, while ensuring smooth operational execution and alignment with brand standards
• Lead and motivate a team of front-of-house staff to deliver outstanding customer service
• Oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and inventory management
• Analyze sales data and member feedback to identify opportunities for improvement
• Foster a positive and inclusive work environment that promotes teamwork and professional development
• Ensure that customers receive outstanding service and have a memorable dining experience
• Monitor and maintain high standards of cleanliness, hygiene, and safety throughout the restaurant
• Greet guests and address any concerns or complaints promptly and professionally

About you

• 3 years of prior experience in management and wine service, preferably in upscale dining settings
• Strong hospitality and leadership skills, coupled with in-depth wine knowledge and passion for customer satisfaction
• Strong leadership and team management skills
• Excellent customer service and communication skills
• Ability to handle high-pressure situations and resolve conflicts effectively
• Proficiency in reservation and point-of-sale systems
• Detail-oriented with a strong focus on quality and efficiency
• Availability to work evenings, weekends, and holidays as required

About us

Founded in 2011, Ministry of Crab Singapore is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022. At Ministry of Crab, we pride ourselves on delivering an exceptional dining experience centered around the finest quality crab.

Surrey Hills Holdings Pte Ltd

Job Description

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

Job Description 💃

• Oversee all operation needs of outlet .
• Provides support to Operations Manager & District Managers, establishing and accomplishing business objectives.
• Leadership to ensure factors / standards / brand identity is achieved. Interact and engage with restaurant guests and maintains high quality service standards.
• Accomplishes objectives by following plans & budgets.
• Motivate team members and maintain a high level of team spirit (or team cohesiveness).
• Handle guest complaints effectively and professionally.
• Consistently looking to increase satisfaction levels from a Colleague, Guest and Owner perspective.
• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.

Requirements

• Proven experience in restaurant management, with a strong understanding of F&B operations.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team.
• Strong customer service orientation and problem-solving abilities.

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

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

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Outlet (Cantonese Restaurant) if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.

• Great knowledge in restaurant management

• Well-versed in operational standards, managing manpower cost & driving financial goals

• Comprehensive knowledge of business needs and productivity requirements

• Strong communication and leadership skills

• Excellent administrative, customer service and interpersonal skills

• A can-do attitude

Private Advertiser

Job Description

About the role

Lead the development and execution of RYOKO's cocktail and beverage programme, owning the creation of signature beverages and coffee cocktail concepts. You will demonstrate strong technical knowledge in cocktail preparation, spirits, and beverage techniques while ensuring consistency in quality, presentation, and service standards. This role combines beverage innovation, guest experience, and team leadership within a premium hospitality environment.

Key responsibilities

• Lead the development and execution of RYOKO's cocktail and beverage programme

• Create and maintain beverage recipes, preparation standards, and quality control processes

• Own the development of RYOKO's coffee cocktail programme and signature beverages

• Lead R&D for cocktail concepts that integrate coffee, spirits, and complementary flavours

• Develop seasonal offerings and beverage experiences aligned with RYOKO's positioning

• Deliver an elevated hospitality experience through personalised guest engagement

• Share knowledge and stories behind spirits, ingredients, and beverage creations

• Train and mentor beverage team members to uphold RYOKO's service and quality standards

• Develop beverage SOPs, training materials, and service guidelines

• Support bar operations, workflow improvement, and operational efficiency

About you

• Minimum 5 years of experience in bartending, mixology, premium bars, or hospitality environments

• Strong knowledge of cocktail techniques, spirits, and beverage craftsmanship

• Proven experience in cocktail development, menu creation, or beverage R&D

• Passion for creating unique beverage experiences and storytelling through drinks

• Able to communicate confidently in English and engage guests professionally

• Strong understanding of service standards within premium hospitality environments

• Experience in team leadership, training, or beverage programme management is preferred

• Experience working with coffee-based beverages is an added advantage

Holiday Inn Singapore Little India

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

Job Description

JOB OVERVIEW

Direct the activities of the front office, reservations, housekeeping & security and risk departments to ensure the achievement of established quality and guest service standards and departmental revenue and profit goals. Adhere to governmental regulations concerning hotel emergency procedures, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Deliver a guest experience that is unique and brings the brand to life.

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

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

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

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

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

DUTIES AND RESPONSIBILITIES

FINANCIAL RETURNS:

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control labor costs and expenses with a focus on rate strategy, building initiatives and inventory management.

• Oversee night audit function and preparation of daily financial reports.

• Prepare and submit statistical, performance, and forecast analyses and reports as required.

• Maintain procedures for security of monies, credit and financial transactions, guest security, and inventory control.

• Use company systems and processes to maximize revenue. Develop plans to increase occupancy and ADR through walk-ins and upselling at the front desk.

• Champion ROI projects and Capex planning

PEOPLE:

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

• Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

• Promote teamwork and quality service through daily communication and coordination with other departments.

• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with hotel or company rules and policies.

GUEST EXPERIENCE:

• Ensure all colleagues provides guests with prompt service, professional attention and personal recognition.

• Ensure guests are greeted upon arrival and make time to interact effectively with guests. Respond appropriately to guest complaints, solicit feedback and build relationships that drive continuous improvements in guest satisfaction.

• Conduct routine inspections of the public areas and rooms and take immediate actions to correct any deficiencies.

• Ensure that guest satisfaction data is analyzed and that plans are developed and implemented to achieve established goals.

• Communicate to appropriate departments all pertinent information related to the expected arrival and departure of VIP’s and other key guests, or other special guest needs.

• Ensure cleanliness and condition standards and ways of clean methods are adhered to. Driving the culture of clean amongst the Rooms Division

RESPONSIBLE BUSINESS:

• Regularly audit all financial transactions to ensure governmental regulations and data privacy requirements are met.

• Act as a central communications point during emergency/crisis situations; develop and maintain relationships with local fire, police, and emergency personnel.

• Ensure full compliance to Risk and Safety components – IHG and local law

• Develop awareness and reputation of the hotel and brand in the local community and promote team member involvement in community outreach efforts.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

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

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

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

• Log security incidents and accidents in accordance with hotel requirements

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

ACCOUNTABILITY

This is the top room division job in a full-service hotel with an extensive range of facilities and services, demanding competitive pressures, and a large number of VIP and key guests. Directly and indirectly supervises a large number of front office, reservation, security/risk and housekeeping employees.

QUALIFICATIONS AND REQUIREMENTS

Bachelor’s degree/ higher education qualification / equivalent in Hotel Administration, Business Administration and four years’ guest service/hotel experience with two years in a management capacity, or an equivalent combination of education and experience. Must speak local language(s).Other languages preferred.

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

K2 MANAGEMENT & CONSULTANCY PTE. LTD.

Job Description

Position Summary

The Duty Manager is responsible for the overall management of the Front Desk operation, guest services, reservations administration, daily revenue controls, and Front Desk staff performance.

The role ensures that all reservations, guest documentation, payments, communications, and daily operational tasks are completed accurately and on time.

Key Responsibilities

1. Front Desk Operations

● Manage the daily Front Desk operation and ensure proper coverage for all shifts.

● Ensure smooth guest check-in and check-out.

● Handle guest enquiries, requests, complaints, and service recovery.

● Ensure Front Desk staff provide professional and consistent customer service.

● Monitor daily arrivals, departures, stayovers, room changes, extensions, and special requests.

● Ensure proper shift handovers and follow-up of outstanding matters.

2. Reservations & Cloudbeds

● Monitor all new reservations received through:

● Booking.com

● Agoda

● Expedia and other OTAs

● Direct bookings

● Email

● WhatsApp/telephone

● Ensure every reservation is correctly reflected in Cloudbeds.

● Verify guest names, dates, room types, rates, payment status, remarks, and booking documents.

● Ensure required documents are uploaded to Cloudbeds immediately.

● Check for reservations or documents that have not been properly migrated or uploaded.

● Prevent duplicate bookings, missing bookings, incorrect room allocation, and reservation errors.

3. Daily Revenue & Payment Control

● Ensure all accommodation charges are correctly posted.

● Check credit-card charging and outstanding payments daily.

● Follow up on declined cards and unpaid reservations.

● Reconcile OTA payments, direct payments, cash, and other payment methods.

● Identify incorrect rates, unauthorized discounts, or revenue leakage.

● Escalate discrepancies to Management immediately.

● Ensure staff do not manually override rates or provide unauthorized discounts.

4. Rate & Inventory Control

● Check that the correct rates and room availability are displayed across Cloudbeds and OTA channels.

● Monitor sold-out dates, low inventory, and unusual booking patterns.

● Inform Management of significant pickup, cancellations, or occupancy changes.

● Ensure promotions and discounts are correctly applied and not unintentionally stacked.

● Flag any booking where the effective discount appears excessive or inconsistent with approved pricing.

5. Email & Guest Communication

● Ensure hotel emails are checked and responded to throughout the day.

● Ensure booking-related emails are actioned rather than simply read.

● Upload documents and update reservations immediately when information is received.

● Maintain professional and timely communication with guests.

● Follow up on unanswered guest requests and unresolved cases.

6. Team Management

● Supervise and train Front Desk staff.

● Prepare or coordinate Front Desk duty rosters.

● Allocate daily responsibilities clearly.

● Monitor attendance, punctuality, grooming, conduct, and productivity.

● Conduct proper shift briefings and handovers.

● Coach staff when SOP standards are not followed.

● Report repeated negligence, misconduct, or performance problems to Management.

7. Daily Control Checklist

The Front Desk Manager must ensure completion of all daily tasks, including:

● Reservation checks

● New booking verification

● Cloudbeds updates

● Document uploads

● Guest registration/documentation

● Card charging

● Outstanding payment follow-up

● Cash reconciliation

● OTA reconciliation

● Arrival/departure checks

● Email follow-up

● Guest request follow-up

● Shift handover

● Incident reporting

● Daily operational reporting

Tasks should not be carried forward to the following shift or following day without a documented reason and proper handover.

8. Guest Experience

● Monitor guest satisfaction throughout the stay.

● Resolve complaints promptly and professionally.

● Coordinate with Housekeeping and Maintenance on guest-related issues.

● Follow up after complaints to ensure resolution.

● Identify opportunities for upselling, extensions, direct repeat bookings, and additional hotel revenue.

9. Coordination with Housekeeping & Maintenance

● Communicate room status accurately with Housekeeping.

● Prioritize rooms required for arriving guests.

● Report maintenance defects immediately.

● Follow up until defects affecting guests or room availability are resolved.

● Ensure rooms are not unnecessarily blocked or kept out of inventory.

10. Reporting to Management

Provide Management with clear reporting on:

● Daily occupancy

● ADR

● Room revenue

● Pickup

● Cancellations

● No-shows

● Outstanding payments

● Operational incidents

● Guest complaints

● Maintenance issues affecting room sales

● Staff performance issues

● Uncompleted tasks

● Revenue discrepancies

Accountability

The Front Desk Manager is accountable for ensuring that Front Desk SOPs are actually carried out, not merely assigned.

Where a task is delegated, the Front Desk Manager remains responsible for checking that it has been completed correctly.

Any significant financial discrepancy, missing reservation, payment issue, guest complaint, security incident, or breach of SOP must be reported to Management immediately.

Key Performance Indicators

Performance may be assessed based on:

● 100% daily reservation verification

● 100% required guest-document upload compliance

● 100% daily payment and card-charging review

● Minimum unresolved Front Desk tasks at end of shift

● Accuracy of cash and payment reconciliation

● Response time to guest communications

● Guest review scores and complaint resolution

● Reduction in booking and operational errors

● Front Desk staff productivity and SOP compliance

● Upselling/direct-booking conversion

● Control of unauthorized discounts and revenue leakage

Authority

The Front Desk Manager may:

● Allocate Front Desk duties.

● Require staff to correct incomplete work.

● Arrange operational priorities between Front Desk, Housekeeping, and Maintenance.

● Handle standard guest recovery within limits approved by Management.

The Front Desk Manager may not introduce new discounts, complimentary stays, refunds, rate overrides, or significant compensation without Management approval unless specifically authorized under an existing SOP.

Reporting Line

Reports to: General Manager / Operations Manager / Management

Supervises: Front Desk Officers, Guest Service Officers, Receptionists and other Front Desk personnel.

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Chef (Spanish Cuisine, Entry Level Welcome)

5 days work week, 10am-9pm with 2 hours break

Salary: $2800-$3000 + OT + AWS + Incentives + Bonus

Location: Paya Lebar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.

• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.

• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.

• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.

• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.

• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.

• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With F&B experience is preferred

• Training Provided

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279