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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Amara Sanctuary Sentosa

Job Description

Job Responsibilities:

• In charge of managing the Front Office team on shift. Provide directions and guidance towards team members in accordance with standard operating procedures established by the Resort.

• Responsible for the smooth running of the day-to-day operation of the Resort.

• Work closely with other departments in meeting guests’ requests.

• To handle and attend to guest feedback and resolve their complaints timely.

• Meet and Greet the VIP, CIP, Long stay and high paying guest.

• Monitor room inventory closely to ensure maximum utilization of rooms to generate higher revenue.

• Provide supervision, training and coaching to the Front Desk staff.

• Maintain and update the departmental standard operating procedures to remain relevant.

Job Requirements:

• Diploma with a minimum of 3 years in a similar capacity.

• Excellent verbal and written communication skills.

• A team player and must work independently.

• Willing to work shifts, weekends and Public Holidays.

• Knowledge in HMS would be an added advantage.

For Singaporean applicants only.

Employability Partner: NTUC e2i (Employment and Employability Institute)

TCC Land Commercial Co., Ltd.

Job Description

Key Roles & Responsibilities​

1. Leadership & Staff Management

•   Oversee all hotel departments (Front Office, Housekeeping, F&B, Sales, Maintenance, etc.).

•    Hire, train, and motivate department heads and staff.

•    Foster a positive work culture and ensure high employee morale.

•    Conduct performance reviews and implement staff development programs.

2. Financial Management & Revenue Growth

•    Manage the hotel’s P&L (Profit & Loss), budgets, and financial performance.

•    Optimize RevPAR (Revenue Per Available Room), ADR (Average Daily Rate), and occupancy.

•    Control operational costs (labor, supplies, utilities) without compromising service quality.

•    Work with the sales and marketing team to drive revenue through promotions, events, and partnerships.

3. Guest Experience & Service Excellence

•    Ensure high guest satisfaction by maintaining service standards and addressing complaints.

•    Monitor online reviews (TripAdvisor, Google, OTA feedback) and implement improvements.

•    Develop loyalty programs and personalized guest experiences.

•    Conduct regular quality inspections (rooms, F&B, facilities).

4. Operations & Efficiency

•    Oversee daily operations to ensure smooth functioning across all departments.

•    Implement Standard Operating Procedures (SOPs) and brand compliance (if part of a chain).

•    Ensure maintenance, cleanliness, and safety standards are met.

•    Manage inventory (food & beverage, linens, amenities) and vendor relationships.

5. Sales, Marketing & Business Development

•   Work with the sales team to attract corporate clients, MICE (Meetings, Incentives, Conventions, Exhibitions), and leisure travelers.

•   Develop pricing strategies and promotional campaigns.

•   Build relationships with local businesses, travel agencies, and online travel agencies (OTAs).

6. Compliance & Risk Management

•    Ensure compliance with health, safety, labor, and licensing regulations.

•    Handle emergencies (security threats, natural disasters, guest incidents).

•    Oversee data security.

7. Property Maintenance & Upkeep

•    Ensure the hotel’s facilities (rooms, lobby, restaurants, pools, etc.) are well-maintained.

•    Oversee renovations, upgrades, and preventive maintenance programs.

8. Technology & Innovation

•    Implement and optimize Property Management Systems (PMS), POS systems, and booking engines.

•    Explore automation (self-check-in, chatbots, AI-driven guest services).

9. Crisis & Risk Management

•    Handle emergencies (e.g., natural disasters, security threats, or guest incidents).

•    Ensure compliance with legal and regulatory requirements.

10. Reporting, Community & Stakeholder Relations

•    Represent the hotel in local business and tourism organizations.

•    Report to corporate management or hotel owners on performance metrics.

•    Liaise with stakeholders (investors, franchisors, government authorities).

Skills & Qualifications

1.    Experience: 5-10 years in hotel management (previous roles like Front Office Manager, F&B Manager, or Operations Manager).

2.    Leadership: Strong decision-making, problem-solving, and team-building skills.

3.    Financial Acumen: Budgeting, forecasting, and revenue management expertise.

4.    Customer Service: Passion for delivering exceptional guest experiences.

5.    Adaptability: Ability to handle crises and changing market trends.

Benefits

• Monthly Service Charge

• Group Insurance

• Provident Fund

• Bonus based on performance

• Staff Meal

 Any interesting candidates, please send your updated CV to wisanee.c@tcc-private.com.

 "Only shortlisted candidates will be contacted"

Veda Siam

Job Description

About Us

VEDA Siam Co., Ltd. is a growing hospitality group with diverse restaurants, cafés, and large-scale projects such as the Coliseum Complex in Phuket. We are committed to providing exceptional guest experiences through outstanding service, innovative cuisine, and a welcoming atmosphere.

We are currently seeking passionate and experienced Restaurant Managers to lead our dynamic teams, maintain operational excellence, and ensure our restaurants consistently deliver high-quality standards.

Job Summary

The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring smooth service, high-quality food and beverages, and exceptional guest satisfaction. This role involves team leadership, financial performance, staff development, and maintaining brand standards.

Key Responsibilities

Operations Management

• Oversee daily restaurant operations, ensuring efficiency and smooth workflow.

• Maintain high standards of food quality, service, and cleanliness.

• Ensure compliance with health, safety, and hygiene regulations.

Guest Experience

• Ensure every guest receives outstanding hospitality and service.

• Handle guest feedback, complaints, and resolve issues promptly.

• Implement initiatives to increase guest satisfaction and loyalty.

Team Leadership & Training

• Recruit, train, and manage restaurant staff, ensuring high performance and motivation.

• Develop team schedules and manage labor costs effectively.

• Conduct regular team meetings to communicate goals, updates, and standards.

Financial & Business Performance

• Monitor and manage restaurant budgets, sales, and expenses.

• Control inventory, purchasing, and waste reduction.

• Analyze performance data and implement strategies to maximize profitability.

Collaboration & Development

• Work closely with the executive team to implement company strategies.

• Support training and development initiatives in collaboration with HR/Training Manager.

• Contribute ideas for menu development, promotions, and guest engagement.

Destination Hospitality Management

Job Description

Overview

We are seeking an experienced Cluster Spa Manager to oversee and elevate spa and wellness operations across multiple properties within our portfolio. This role is responsible for driving operational excellence, financial performance, brand consistency, and exceptional guest experiences across all spa locations.

Key Responsibilities

• Oversee daily operations of multiple spa locations across the company’s property portfolio

• Ensure consistent implementation of spa standards, service quality, and brand positioning

• Lead, coach, and develop Spa Managers, therapists, and wellness teams across all sites

• Drive revenue performance through strategic pricing, promotions, memberships, and retail initiatives

• Monitor and manage budgets, P&L, cost control, and financial targets for all spa operations

• Collaborate with Operations, Sales, Marketing, and HR teams to support business objectives

• Ensure compliance with health, safety, hygiene, and licensing standards across all locations

• Analyze performance reports, guest feedback, and KPIs to identify opportunities for improvement

• Support new spa openings, renovations, and concept development where applicable

Requirements & Qualifications

• Minimum 5 years of experience in Spa & Wellness operations

• At least 3 years in a management or leadership role, preferably overseeing multiple teams or locations

• Strong understanding of spa operations, treatments, wellness concepts, and guest experience standards

• Proven ability to manage teams, budgets, and operational performance across multiple sites

• Commercial mindset with experience in revenue optimization and cost control

• Excellent leadership, communication, and stakeholder management skills

• Ability to travel between properties as required

Lalco Holdings

Job Description

Click here to apply : https://docs.google.com/forms/d/e/1FAIpQLSch0A7zeN6rbYHQjxm77x6l9PICk6Pb01oGVKd5EDp9OCf6PQ/viewform?usp=header

Job role:

Coffee Plantation Management (Main responsible):

ü Oversee the daily operations of the coffee farm to ensure high yield and quality.

ü Supervise planting, harvesting, processing, and storage of coffee.

ü Implement sustainable and modern agricultural practices.

ü Coordinate with the accounting and procurement team for farm expenses and equipment.

ü Manage farm workers and ensure compliance with safety and labor standards.

Coffee Trading & Business Development (Optional) :

ü Analyze coffee trading opportunities including profit margins, inventory turnover, and market cycles.

ü Execute daily trading activities including product selection and portfolio execution.

ü Monitor market trends to inform pricing and sourcing decisions.

ü Conduct in-depth sales and performance analysis on a weekly, monthly, and seasonal basis.

ü Develop both short- and long-term business strategies to optimize profitability.

Desired Experience and Skills include:

ü bachelor's degree (or higher) in Agriculture or a closely related field.

ü Minimum 5 years of experience in coffee plantation management.

ü Strong leadership and team management skills.

ü Good understanding of sustainable and commercial farming practices.

ü Ability to travel domestically and internationally as required.

ü Proficiency in Lao or English (both preferred).

ü Strong problem-solving, planning, and organizational skills.

Qualification: Agriculture, or related fields.

Working location: PAKSE- Champasack Province, Lao PDR (with domestic & international travel).

Working time: from Monday to Saturday morning, from 8am to 5pm.

//

Report to owner.

Destination Hospitality Management

Job Description

Job Summary

We are looking for passionate and skilled Chefs at all levels to join our culinary team. From entry-level Commis Chefs to experienced Head Chefs, this role is ideal for individuals who are dedicated to food quality, creativity, teamwork, and operational excellence in a fast-paced kitchen environment.

Key Responsibilities

• Prepare, cook, and present food according to company standards and recipes

• Ensure food quality, taste, consistency, and presentation at all times

• Follow food safety, hygiene, and sanitation standards (HACCP)

• Assist in menu preparation, food costing, and inventory control (for senior levels)

• Manage kitchen operations during assigned shifts

• Supervise, train, and support junior kitchen team members (for Chef de Partie and above)

• Minimize food waste and control kitchen costs

• Maintain cleanliness and organization of kitchen and storage areas

• Work closely with service teams to ensure smooth operations

Requirements & Qualifications

• Relevant culinary experience based on position level

  • Commis Chef: Entry level or 1–2 years experience

  • Demi / Chef de Partie: 2–5 years experience

  • Sous Chef: 5+ years experience with supervisory skills

  • Head Chef: Strong leadership and full kitchen management experience

• Culinary education or professional training is an advantage

• Good knowledge of food preparation, kitchen operations, and hygiene standards

• Ability to work flexible hours, shifts, weekends, and holidays

• Team-oriented, proactive, and able to work under pressure

• Leadership and people management skills (for senior roles)

Panthera Group Co., Ltd.

Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.

Job Description

Responsibilities

• Oversee and manage all kitchen operations and staff

• Plan menus and ensure food quality, taste, and presentation standards

• Control food costs and manage inventory and purchasing

• Maintain kitchen cleanliness and food safety standards

• Train, supervise, and develop kitchen team members

• Coordinate with restaurant management and related departments

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef

• Strong leadership and team management skills

• Responsible, punctual, and able to work under pressure

• Knowledge of food cost control and food safety standards

• Able to work 6 days per week with a rotational day-off schedule (5 / 6 days)

Working Schedule

• 6 working days per week

• Rotational days off (5-day / 6-day rotation)

Working Location : Craft 23 - Sukhumvit

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

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

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

Job Responsibilities:

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

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

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

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

Benefits:

• AWS

• Performance Bonuses

• Comprehensive Dental / Medical benefits!

• Exciting career growth opportunities!

• 12 - 14 Days annual leave

• Additional leaves: Birthday etc.

• Overtime pay awarded

• Additional incentive schemes!

• Friends & Family discounts!

PERSOL

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

Job Description

• Starts in Feb 2026

• Basic salary + AWS + VB

• Working hours: 9.30am/10am to 10pm/1030pm (12 hours split for 2 shift)

• Working days: 5 days work week

• Must be willing to travel overseas for 1-2 months training

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role. 

• Culinary diploma or equivalent qualification.

• Strong knowledge of Jap cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management. 

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Candidates without prior system or product knowledge will receive structured training to equip them for success.

Interested candidates, please click on the following link to begin your job search journey and submit your curriculum vitae (CV) directly through the official PERSOL job application platform - GO.

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

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394 • R25157681 (Lau Jing Wen)

ZEN CAREER PTE. LTD.

Job Description

Salary & Benefits:

• Salary up to $4,800

• 5.5 days

• Staff Benefits

• Performance Bonus

What You’ll Do:

• Oversee full restaurant operations and be accountable for overall P&L performance.

• Develop and manage budgets, forecasts, and cost-control measures to maximize profitability.

• Drive revenue growth and monitor operational processes through regular performance reviews and cost analysis.

• Ensure smooth daily operations, uphold food and safety standards, and maintain a comfortable dining environment.

• Deliver excellent customer service by meeting guest expectations and addressing service issues diplomatically.

• Lead operational efficiency initiatives aligned with the company’s service culture.

• Manage manpower planning, staff scheduling, and leave administration.

• Participate in hiring, staff counselling, and recommending disciplinary actions when necessary.

• Train, supervise, and develop supervisors and service staff to optimize workforce productivity.

• Handle all administrative duties related to restaurant operations.

• Perform additional tasks assigned by the Area Manager as required.
  

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

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

Zen Career Pte Ltd | 24C2559

Charlotte Lim (Limanqi) | EA Personnel No: R23113764

CherryLoft Resorts

Job Description

Hiring: Experienced Sous Chef Wanted

We are looking for a skilled and passionate Sous Chef to join our team! If you have a love for creating delicious dishes and thrive in a fast-paced kitchen environment, we want to hear from you.

• Prepare and cook a variety of dishes according to our menu.
• Ensure food quality, presentation, and hygiene standards are met.
• Manage kitchen inventory and food cost control.
• Work closely with the team to ensure smooth kitchen operations.
• Maintain cleanliness and organization in the kitchen.

• Proven experience as a Chef or Cook.
• Knowledge of various cooking techniques and cuisines.
• Ability to work in a fast-paced environment.
• Strong leadership and teamwork skills.
• Food safety and hygiene certification is a plus.

• Competitive salary based on experience.
• Opportunities for career growth.
• Friendly and dynamic working environment.

We look forward to welcoming you to our team! 🍽️👨‍🍳

The Garcha Group Marriott International

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

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation in any of the four Garcha Group hotels.

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

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

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

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

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

Primary Responsibilities

- Oversees daily operations and achieving targets.

- Develop and executes the Food & Beverage department's annual business plan and budget in alignment with the hotel's overall objectives.

- Works closely with the managers to forecast sales, covers and payroll costs.

- Assign supervisors with responsibilities and tasks based on suitability.

- Ensure all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

- Maintains consistency in quality of food, beverage and service above all else.

- Drives revenue growth through strategic marketing initiatives, product innovation and business development opportunities.

- Maintains strict control over departmental costs and resources to ensure financial targets are consistently met.

- Analyses financial performance and implements data-driven actions to optimise profitability across all F&B operations.

- Oversees the smooth and efficient daily operations of all F&B outlets, ensuring adherence to brand standards and SOPs.

- Implements systems and processes to maintain service quality, consistency and operational excellence.

- Ensures cleanliness, hygiene and food safety are upheld at all times, in full compliance with government regulations and internal policies.

- Cultivates a guest-first culture, ensuring personalised, high quality service across F&B campaigns and promotions.

- Monitors and ensure guest satisfaction, continuously driving improvement through timely service recovery and innovation.

- Partner with Sales, Marketing, and Rooms teams to develop and execute impactful F&B campaigns and promotions.

- Leads planning for seasonal events, festive promotions and loyalty initiatives to drive traffic and revenue.

- Provides strategic direction and hands-on leadership to outlet managers, chefs, and service teams.

- Oversees staffing plans, ensuring optimal coverage, cost efficiency, and high performance across all F&B units.

- Drives talent development through structured training, coaching, performance reviews and succession planning.

- Fosters a collaborative, accountable and inclusive team culture that supports growth and excellence.

- Ensures compliance with local regulations and safety standards for all F&B operations.

- Collaborate with other departments to deliver seamless guest experiences, especially for events and groups.

- Conduct regular reviews of SOPs, policies and procedures to uphold high standards of food safety and compliance.

- Ensures all F&B offerings align with brand identity and quality.

- Any other duties/tasks as requested by management.

IPG HOSPITALITY PTE. LTD.

Job Description

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

Manulife (International) Limited

Job Description

Due to the rapid growth of HK and China business, we are seeking an experienced and talented manager who are independent and passionate.  

Responsibility

• Overseeing the planning, production and delivery of various media content and programming

• Identify customer’s needs and provide financial solution

• Monitoring and analysing content performance to identify opportunities for improvement

• Staying up-to-date with industry trends and best practices to drive innovation

• Managing and mentoring a team of creative professional

Requirements

• Degree holder in any discipline

• Minimum 5 years' working experience 

• Proven track record of successfully managing complex, multi-faceted projects

• Excellent project management, problem-solving and decision-making skills

• Strong creative and analytical abilities to drive content innovation

• Effective communication and stakeholder management skills

• Experience in using social media such as IG, Facebook, WeChat, etc would be an advantage 

Package Offers

At Manulife, we are committed to providing our members with a rewarding and fulfilling work experience. Some of the key benefits you can expect include:

• Competitive compensation at monthly HK$20K to HK$60 or above including bonus

• Year-end bonus and Performance Bonus

• Comprehensive health and wellness benefits

• Ongoing professional development opportunities

• Clear promotion opportunities to higher management level

• Flexible work arrangements to support work-life balance

• Collaborative and supportive work culture

About us

Manulife (International) Limited is a leading financial services provider, offering a wide range of insurance, wealth and asset management solutions to individual and institutional customers. With a strong presence in Asia, we are dedicated to helping our clients achieve their financial goals and live healthier lives. Join our team and be a part of our exciting growth journey.

Interested candidates please send your CV via “Apply Now”

Accor Asia Corporate Offices

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

Job Description

Accor Asia Corporate Offices

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

Job Description

Marriott International

Job Description

Marriott International

Job Description

AEMEO Group

Job Description

A Sales Assistant Manager

supports the Sales Manager by overseeing daily store/sales operations, supervising and motivating the sales team, training staff, managing inventory, handling customer issues, and helping develop/implement sales strategies to meet targets, focusing on driving revenue, ensuring excellent service, and maintaining operational standards in a retail or sales environment

.

RAFFLES SENTOSA SINGAPORE

Job Description

JOB SUMMARY

Reporting to the Hotel Manager, the Cluster Quality & Learning Manager plays a pivotal role in driving excellence across hotel operations. This role is responsible for overseeing and enhancing the hotel’s quality management systems, ensuring alignment with Accor’s brand standards and local regulations, and fostering a culture of continuous improvement to consistently elevate the guest experience.

What you will be DOING:

Quality Assurance & Compliance

· Partner closely with the management and operations teams to drive and create action for performance in guest satisfaction index, audits and KPIs, etc. to achieve the following established key goals :

- LQA Standards

- Hotel Reputation Performance Score (RPS) e.g. Trust You / Google / Booking Reviews , etc.

· Ensure implementation and compliance of standard operating procedures (SOPs), checklists, and guidelines to ensure consistent service delivery.

· Regularly review and enhance quality control frameworks to align with evolving guest expectations and industry best practices.

Audits & Inspections

· Plan and execute periodic internal audits to assess compliance and performance.

· Partner with department heads to facilitate audits and inspections across hotel departments.

· Evaluate audit results, address non-conformities, and drive the implementation of corrective measures.

Guest Feedback & Experience Management

· Monitor guest feedback from multiple platforms including surveys, online reviews, and direct communication.

· Analyse feedback trends and develop targeted action plans to improve service quality and guest satisfaction.

· Implement initiatives to boost guest engagement, loyalty, and service recovery effectiveness.

Learning & Development

· Cultivate a learning environment that empowers employees to uphold quality standards and exceed guest expectations.

· Lead onboarding programs and brand/service culture training for new hires and existing team members.

· Identify training needs in collaboration with operational leaders and deliver targeted soft kills workshops and coaching.

· Guide and coach operational leaders in developing and implementing on-job-training programs in their respective area.

Continuous Improvement

· Champion and facilitate cross-functional improvement initiatives focused on efficiency, innovation, and service excellence.

· Leverage performance data and KPIs to evaluate improvement efforts and drive operational enhancements.

· Promote a proactive approach to problem-solving and innovation throughout the organization.

Reporting & Communication

· Produce detailed quality and performance reports for senior leadership, highlighting key metrics, audit findings, and project outcomes.

· Maintain open channels of communication with all departments to reinforce quality standards and improvement goals.

General

· Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to reporting manager immediately.

· Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.

· Perform any other duties and responsibilities that may be assigned.

Your experience and skills include:

· Degree/Diploma in Hospitality Management , Hospitality Management, Human Resources, Business Administration or equivalent

· Minimum of 3 years of experience in quality assurance or learning & development within the hospitality industry

· Strong understanding of quality assurance methodologies and hotel operational standards

· Good business acumen, critical thinking and strategic decision-making skills

· Strong human relations and influencing skills

· Strong communications (verbal and written), planning and coordination skills

· Analytical mindset with the ability to translate insights into actionable improvements.

· Ability to work independently and take initiative

· Strong time management skills

BANH MI CONNECTION GROUP PTE. LTD.

Job Description

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

Mixcity Pte. Ltd.

Job Description

About the role
Mixcity Pte. Ltd. is seeking an experienced F&B Tea Barista to join our growing bubble tea team. This full-time position is based across our stores in the Central Region of Singapore and offers a competitive salary range of $3,150 to $3,500 per month.

What you'll be doing

Receiving 1 year Manager training and become the Outlet Manager in your second year service.

• Prepare a wide variety of specialty bubble tea and tea-based drinks using high-quality ingredients

• Provide exceptional customer service by taking orders, making recommendations, and ensuring a positive in-store experience

• Maintain a clean and organized work area, ensuring all equipment and utensils are well-maintained

• Assist with inventory management and restocking of supplies as needed

• Support the wider F&B team with any other tasks as required

What we're looking for

• Excellent customer service skills and the ability to work well in a team

• Good attention to detail and a commitment to maintaining high standards of cleanliness and organisation

• Flexible and adaptable, with the ability to work in a fast-paced environment

What we offer
At Mixcity, we are committed to providing our employees with a supportive and fulfilling work environment. In addition to a competitive salary, we offer a range of benefits including:

• Comprehensive health and dental insurance coverage

• Opportunities for career development and skills training

• Generous staff discounts on our products

• A fun and collaborative team culture with regular social events

About us
Mixcity Pte. Ltd. is a rapidly growing bubble tea brand known for our premium quality ingredients and innovative flavour combinations. We are passionate about creating an exceptional customer experience and fostering a positive work environment for our team. If you are a talented F&B professional who shares our values, we would love to hear from you.
Apply now

Ideals Recruitment Pte Ltd

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

Job Description

• Holding F&B company

• Working Location: Central

• Working Days & Hours: 6 days work week

• Salary Range: Basic Up to $4500

Job Requirements:

• Set up restaurant kitchen opening from the scratch

• Provide costing inputs of new menu items and function package

• Order food and other supplies, check quantity and quality of goods received

• Monitor and maintain optimum food inventory to reduce wastage

• Maintain high quality of food preparation and presentation

• Inspect kitchen equipment, work areas and supplies to ensure conformance to established health and safety standard

• Assist in recruitment and training of kitchen staff

Job Requirements:

• At least 2 years of relevant experiences

• Team player

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

INITIA PTE. LTD..-

INITIA Group is a leading concept company in Singapore and Malaysia, known for creating innovative beauty, lifestyle, F&B, retail, art, and photo studio brands. Since its founding, INITIA has developed trend-forward salons and lifestyle spaces that blend relaxation, beauty, and inspiration. Our flagship, Walking On Sunshine, offers expert Korean hairstyling and wellness services. In 2021, INITIA expanded into brand creation, consulting, and strategic operations. As a fast-growing company with ongoing expansions, we’re seeking passionate talents to join our dynamic team.

Job Description

Role and Responsibilities

1) Business Development & Expansion

• Identify opportunities for new outlets, concepts, pop-ups, or revenue streams.
• Support feasibility studies, site evaluations, and business proposals.
• Coordinate and support new outlet openings (pre-opening setup, SOPs, training, soft opening).
• Work with landlords, mall management, and external partners on commercial matters.

2) Operations Management

• Oversee daily operations of assigned outlets to ensure smooth service, quality, and compliance.
• Monitor sales performance, manpower deployment, food cost, and operating expenses.
• Ensure SOPs, hygiene, food safety, and licensing requirements are consistently met.
• Work closely with Outlet Managers, Chefs, and Supervisors to resolve operational issues.
• Conduct regular outlet visits, audits, and performance reviews.
• Implement process improvements to enhance efficiency and customer experience.

3) Financial & Cost Control

• Review outlet P&L, identify cost leakage, and implement corrective actions.
• Control food cost, wastage, inventory, and supplier usage.
• Support budgeting, forecasting, and monthly performance reporting.

4) Sales, Marketing & Growth Initiatives

• Collaborate with Marketing on promotions, campaigns, and outlet launches.
• Drive initiatives to improve sales mix, average check size, and repeat customers.
• Support menu engineering, pricing strategies, and seasonal offerings.

5) Reporting & Management Support

• Prepare operational and business performance reports for management.
• Track KPIs and recommend improvement actions.
• Support management on ad-hoc projects and expansion planning.

Exquisitz Asia Pte. Ltd.

Exquisitz Asia is a leading executive search firm partnering clients for sustainable business success in Singapore and across Asia. We have a professional team of consultants each with more than 20 years of solid experience and have enviable track record placing many key placements in organisations.

Job Description

·         Leading Public Listed Property Developer in Asia Pacific & North Asia.

·         Executive committee leader – drive technical projects, facilities and maintenance operations of the hotel properties.

·         Competitive Salary and Benefits.

The Company

Our client is a well-established hospitality and property group operating premium hotel and heritage assets. They are looking for a Director of Facilities to manage and supervise the facilities of their highly rated luxurious hotels in Singapore.

The Role

Reporting to the General Manager, the Director of Facilities is a senior leadership position and a member of the Hotel Executive Committee. The role is responsible for the overall strategic direction, governance, and management of engineering, facilities, maintenance, and capital projects across the hotel and its precinct.

Key Accountabilities

Engineering & Facilities Leadership

·       Lead and direct all engineering, facilities management, maintenance, and repair functions across the hotel and precinct.

·       Establish, implement, and continuously improve engineering standards, policies, and procedures aligned with corporate objectives.

·       Ensure all building systems, equipment, and infrastructure operate at optimal performance levels.

Project & Capital Management

·       Plan, evaluate, and direct all capital expenditure projects, including renovations, refurbishments, extensions, and system upgrades.

·       Oversee feasibility studies, project design, implementation, construction, commissioning, and handover.

·       Liaise closely with architects, consultants, contractors, and technical specialists throughout project lifecycles.

Maintenance & Operations

·       Direct hotel-wide preventive and corrective maintenance programmes to ensure asset longevity and cost efficiency.

·       Ensure consistent standards for upkeep of all facilities, plant, and equipment.

·       Conduct regular inspections and technical audits, recommending improvements where necessary.

Financial & Budgetary Control

·       Develop and manage annual operating and capital budgets for engineering and facilities.

·       Monitor expenditures, scrutinise capital purchases, and ensure adherence to approved budgets.

·       Analyse cash flow projections, cost trends, and budget variances, providing recommendations to senior management.

Regulatory, Safety & Compliance

·       Ensure full compliance with all applicable local legislation, building codes, fire safety, workplace safety and health regulations, and ethical standards.

·       Review and implement safety, insurance, and risk management policies to ensure conformity and mitigation of operational risks.

·       Stay abreast of regulatory changes and ensure timely implementation within the hotel.

Stakeholder & Executive Engagement

·       Provide expert technical advice and strategic input to the General Manager and Executive Committee.

·       Prepare engineering-related reports, surveys, and statutory submissions to relevant authorities.

·       Maintain strong working relationships with internal stakeholders and external partners.

People Management & Capability Development

·       Lead, manage, and develop the Engineering Department, ensuring adequate manpower, skills continuity, and succession planning.

·       Appraise performance, identify development needs, and recommend training, redeployment, or recruitment as required.

·       Foster a culture of accountability, safety, innovation, and operational excellence.

Sustainability & Continuous Improvement

·       Identify, evaluate, and implement sustainability initiatives, including utility optimisation and waste minimisation.

·       Monitor and analyse utility and waste data to support environmental performance and reporting.

·       Proactively analyse engineering trends, emerging technologies, and best practices to enhance long-term asset viability.

Key Requirements

Education & Experience

·       Degree in Engineering or Diploma in Mechanical Engineering or equivalent.

·       Minimum 12 years of experience in a senior managerial role within property, facilities, or engineering management, preferably within hospitality or large-scale property environments.

·       Proven experience managing capital projects, regulatory compliance, and multidisciplinary engineering teams.

Skills & Competencies

·       Strong strategic and commercial mindset with macro-level thinking.

·       Excellent analytical, problem-solving, and decision-making capabilities.

·       Demonstrated leadership, people management, and coaching skills.

·       High emotional intelligence with strong stakeholder management abilities.

·       Effective communication skills across technical and non-technical audiences.

·       Innovative, resourceful, and proactive in driving operational improvements.

·       Non-compromising commitment to fire, life, and building safety standards.

·        

Interested candidates, please contact the following for a confidential discussion.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: East Coast Area
Working Hours: 6-day/week (Split Shift: 10:30am to 2:30pm, 5:30pm to 10:30pm)
Monthly Salary: Up to $5k/month (Negotiable)

Job Responsibilities:

• Maintain a high level of kitchen hygiene and food quality.

• Prepare authentic Japanese dishes to a high standard, ensuring consistency and quality.

• Manage inventory and order supplies to maintain food quality and freshness.

• Work closely with management to develop and enhance the food menu.

• Development and compliance of SOPs for operational consistency in the kitchen.

• Other ad hoc tasks assigned by management.

• Managing and supervising junior staff.

Job Requirements:

• Minimum 5 years of Japanese cuisine experience, including handling sashimi.

• Good communication skills and ability to work in a team environment.

• Passion in Japanese Cuisine.

• Team Player.

• Experience managing junior staff.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R25110984

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

Guilin Garden Restaurant Pte. Ltd. is seeking an experienced Restaurant Manager to join our dynamic team in the Central and East Region. In this full-time role, you will be responsible for the overall operations and management of our premier dining establishment, ensuring exceptional customer service and driving financial success.

What you'll be doing

• Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and financial reporting

• Develop and implement strategies to enhance customer satisfaction, increase revenue, and improve operational efficiency

• Lead and motivate a team of servers, hosts, and kitchen staff to deliver outstanding service and dining experiences

• Ensure compliance with all relevant health, safety, and licensing regulations

• Liaise with suppliers, vendors, and other stakeholders to maintain a well-functioning restaurant

• Analyse sales data and market trends to identify opportunities for growth and improvement

• Foster a positive and collaborative work environment that promotes employee development and retention

What we're looking for

• Minimum 3-5 years of experience in a restaurant management or similar supervisory role

• Strong leadership, problem-solving, and decision-making skills

• Excellent customer service orientation and the ability to create a welcoming dining experience

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

• Exceptional interpersonal and communication skills to effectively manage a diverse team

• Passion for the hospitality industry and a commitment to delivering exceptional service

What we offer

At Guilin Garden Restaurant Pte. Ltd., we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, we offer a range of benefits, including:

- Generous holiday and care leave
- Opportunities for career advancement and professional development
- Discounted meals and dining privileges
- Team-building and social events to foster a positive company culture

About us

Guilin Garden Restaurant Pte. Ltd. is a premier dining establishment specialising in authentic Chinese, Mala and Korean cuisine. With a reputation for excellence and a focus on providing exceptional customer service, we have established ourselves as a leading player in the Central and East Region's vibrant hospitality industry. Join our team and be a part of our continued success story.

Apply now for this exciting opportunity to become our next Restaurant Manager! EP, WP available

Laguna Hotel Holdings Pte Ltd

Job Description

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation
• Taste and monitor all food prepared to uphold company standards
• Assist with menu planning, recipe testing, inventory control, and supplier coordination
• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Coordinate kitchen operations by relaying orders and ensuring timely service
• Communicate menu changes, special dietary requirements, and ingredient updates to the team
• Maintain portion control, reduce waste, and support food cost management
• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel
• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)
• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Katong Holdings Pte Ltd

Job Description

Neighbourhood Host also known as the Duty Manager is responsible overseeing daily operations, ensuring employee productivity, monitoring efficiency of all processes and creating a positive work environment for employees. You will also meet regularly with upper management to stay up-to-date with organizational changes, issues and improvements. 

Join us as a Neighbourhood Host in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

People:

• Inspire New Stories - We Celebrate each individual’s personality, preferences, and perspectives – Including our team members and our guests. This help us create a culture of conversation, connection, and story sharing. Ensuring every service interaction helps uncover the hidden histories and exciting details of the neighbourhood.

• Celebrate Individuality - We embrace the uniqueness and diversity of all. We work together as a team of individuals, looking after our guests as individuals. We’re always ourselves, delivering a service that’s personal, warm, and unscripted. We encourage guests to share their passions and preferences – so we can shape their stay

• Discover Our Neighbourhood - We know the way to the true soul of our neighborhood. We use our local knowledge and relationships to ignite our guests’ curiosity. We inspire them to discover new perspectives. Creating memories that will last forever

• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

• Reports directly to and communicates with the Assistant Front Office Manager or the Front Office Manager on all pertinent matters affecting guest service and hotel operations.

• Provides functional assistance and direction to all departments.

• Cooperates, coordinates and communicates with other hotel departments as required.

• Supervises and directs Reception and Reservations personnel.

• Monitors appropriate standards of conduct, uniform, hygiene, and appearance of staff.

• Facilitate and provide inputs for Front Office/Operations meetings.

• Works with Front Office Manager , Assistant Front Office Manager and Human Resources on manpower planning and management needs.

• Maintain highest colleague engagement through consistently schedule official and non-official check-in conversation with team. Encourage feedback and solutions suggestions. 

Financial returns:

• Promotes inter-hotel sales and in-house facilities.

• Checks billing instructions and monitors guest credit.

• Analyses and approves discounts and rebates.

• Ensures front line staff complies with FIT marketing techniques and maximize sales.

• Analyses the rate variance report to ensure rooms revenue control.

• Works with Front Office Manager, Assistant Front Office Manager and Finance Manager in the preparation and management of the Department’s budget.

Guest experience:

• Ensure that the Hotel Indigo Brands Standards are practiced and delivered consistently, include Brand Experience Evaluation, True Hospitality Service

• Reacts to situations to ensure guests receive prompt attention and personal recognition throughout the hotel.

• Responds to guest needs and resolves problems in a timely manner.

• Supports and assists Front Office personnel and all departments at peak periods.

• Ensures VIPs and IHG One Rewards members receive loyalty recognition.

• Inspects front of house and back of house regularly for cleanliness.

• Assists Guest Relations in greeting, rooming, and sending off VIP guests.

• Identify opportunities to uplift guest experience through IHG Guest Arrival Reports.

Responsible business:

• Takes personal interest and pride to ensure front desk work area is kept clean and in an orderly state at all times

• Takes appropriate action in times of emergency situations and ensure incidents are reported using the hotel's Property Management System (PMS).

• Fully conversant with all hotel emergency procedures.

• 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.

Accountability

Under the general direction of the Front Office Manager or Assistant Front Office Manager and within the limits of established IHG Hotels Group and local policies and procedures, responsible for all activities relevant to the Front Desk such as the reception, check in / out, rooming of all Hotel guests, and assisting them with inquiries.  You will also help to create a desired work culture around our Winning Ways of the IHG Hotels Group and embrace the IHG Commitment to IHG Journey to Tomorrow.

Qualifications and Requirements

Bachelor’s Degree or Diploma in Hotel Administration, Hotel Management or equivalent, with 4 years’ experience in Front Office / guest services or related discipline including supervisory experience, or an equivalent combination of education and experience. 

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Has good writing skills, problem solving and organizational abilities. Proficient in the use of Microsoft Office and Front Office Systems (OPERA).

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Meal Allowance

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

• 25-50% F&B Discount at restaurants within IHG Singapore Hotels

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6888 hotels in over 100 countries around the world.

Paradise Inn

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

LE MA DUMPLING PTE. LTD.

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

LE MA DUMPLING PTE. LTD.

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Teochew Restaurant

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Teochew Restaurant

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Inn

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Dynasty

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Dynasty

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Taste Paradise @ Ion

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Taste Paradise @ Ion

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Paradise Hotpot

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Hotpot

Job Description

Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Canton Paradise

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Canton Paradise

Job Description

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

The Assistant Manager will manage teams and oversee sales results, people leadership, cost control, and brand consistency across the assigned area.

Key Responsibilities

Deliver area sales, revenue growth, and profitability targets

Track action plans as well as daily and weekly sales performance, and perform rectifying actions immediately

Ensure strict compliance with company SOPs and Singapore food safety regulations (NEA requirements)

Maintain consistent standards in product quality, hygiene, service, visual merchandising and product training

Manage a strong, disciplined team of Outlet Staff

Conduct regular store audits and follow through on corrective actions

Monitor inventory accuracy, wastage, and stock rotation

Ensure flawless rollout of new products, promotions, and operational changes from higher Management, and maintain consistent communication channels with higher Management

Requirements

2 years of Outlet Manager and/or Sales role in a similar setting.

Able to stand for long hours and handle fast-paced environments.

Able to work weekends, evenings, shifts and Public Holidays (PH) as needed.

Salary to scale up based on skills and experience

Ability to speak Chinese will be an advantage, to facilitate internal communication and communication with customers

Orchard Hotel Singapore

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

Job Description

Job Summary

The Restaurant Manager is responsible for the overall operation, performance, and profitability of the hotel restaurant. This role ensures exceptional guest experiences through high service standards, efficient operations, staff leadership, and compliance with hotel policies, food safety, and regulatory requirements.

Key Responsibilities

Operations & Guest Experience

• Oversee daily restaurant operations to ensure smooth and efficient service

• Ensure high standards of service quality, food presentation, and guest satisfaction

• Handle guest feedback, complaints, and special requests professionally and promptly

• Ensure the restaurant is set up according to brand and hotel standards

Team Leadership & Training

• Recruit, train, schedule, and supervise service staff

• Lead, motivate, and develop the team to deliver consistent service excellence

• Conduct staff briefings, performance evaluations, and on-the-job coaching

• Ensure grooming, discipline, and conduct standards are consistently maintained

Financial & Administrative Control

• Manage cost control, budgeting, and forecasting for the restaurant

• Monitor sales performance and implement strategies to maximise revenue

• Control labour costs through effective manpower planning

• Ensure accurate cash handling, billing, and POS procedures

Compliance & Safety

• Ensure compliance with food safety, hygiene, health, and workplace safety regulations

• Enforce hotel policies, SOPs, and licensing requirements

• Ensure cleanliness, sanitation, and maintenance standards are upheld

Collaboration & Reporting

• Work closely with the kitchen, bar, and other departments to ensure seamless operations

• Prepare operational reports and attend management meetings

• Support hotel events, promotions, and special functions

Other Duties

• Perform any other duties as assigned by Management

PERSOL

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

Job Description

Assistant Manager

Contract Period: 17 Mar 2026 – 16 Feb 2027
Salary: Up to $3,450/month (depending on experience)

Key Responsibilities

• Support marketing and communications efforts for various initiatives

• Assist in planning and coordinating events and community activities

• Track programme outcomes and monitor budget utilisation

• Provide administrative support for undergraduate and postgraduate scholarship cycles, including handling public enquiries, application processing, shortlisting, selection, offers, and awards

• Prepare administrative and interview-related documents, such as interview materials, candidate portfolios, scholarship deeds, and surety information

• Coordinate and facilitate interview sessions for scholarship candidates

• Work closely with internal stakeholders, external partners, and vendors to support initiatives, scholar onboarding, and claims processing

Requirements

• Diploma or Degree qualification in a relevant discipline

• Experience in administration, programme coordination, events, or community engagement is preferred

• Strong organizational skills with the ability to manage multiple tasks and timelines

• Good attention to detail, especially for documentation, tracking, and reporting

• Comfortable supporting structured processes such as applications, shortlisting, and selection cycles

• Good communication skills for handling public enquiries and stakeholder coordination

• Able to work independently and collaboratively with internal teams, partners, and vendors

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

Interested candidates, please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOL job application platform - GO Mobile.

Interested in this position? Kindly directly contact/message +65 9788 4066 (Cheryl) for a quicker response.

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its local and overseas subsidiaries and affiliates to collect, use and disclose your personal data to prospective employers/companies based in any country for purposes of evaluating  suitability for employment, conducting reference checks, administering employment related services, complying with Government’s health advisories and such other purposes stated in our privacy policy. Our full privacy policy is available at https://www.persolsingapore.com/policies.  If you wish to withdraw your consent, please drop us an dataprotection@persolapac.com) to let us know. Please feel free to contact us if you have any queries

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg No: R1440784 (Foo May Cheng) 

IBIS Singapore on Bencoolen

Ibis Singapore on Bencoolen is Singapore’s favourite economy hotel managed by Accor Group. Reviewed over 7,000 times on TripAdvisor and accommodating more than 250,000 guests per year, this hotel is renowned for its excellent customer service and centralised location.

Job Description

The Night Manager/Duty Manager provides overall management coverage during overnight operations, ensuring guest satisfaction, service excellence, safety, and smooth hotel operations — with a strong focus on Front Office and Night Audit activities. This role is responsible for upholding service standards, supervising overnight staff, managing incidents independently, and ensuring business continuity, guest loyalty, and operational integrity in line with Accor’s vision and values.

Key Responsibilities:

• Provide visible management presence and operational leadership across all hotel departments during overnight hours, with primary focus on Front Office and Night Audit operations

• Ensure the accuracy and completion of Night Audit procedures, daily reports, and system rollovers

• Safeguard hotel profitability by monitoring overnight revenue, handling discrepancies, and ensuring compliance with financial controls

• Lead, motivate, and support overnight Front Office and security teams to deliver consistent, high-quality guest service

• Ensure guests experience a seamless and comfortable stay, particularly during late-night arrivals and early departures

• Maintain strong guest relationships overnight, proactively addressing concerns and fostering guest loyalty

• Anticipate and respond effectively to guest needs, emergencies, and unexpected operational situations

• Handle and resolve escalated guest complaints and incidents promptly and professionally

• Monitor guest feedback through Voice of the Guest (VOG), online reviews, and in-house feedback, and follow up accordingly

• Ensure hotel safety, security, and emergency procedures are followed at all times during night operations

• Actively demonstrate and reinforce Accor’s Vision and Values in all overnight activities and decision-making

Qualifications:

• Bachelor’s Degree or Diploma in Hospitality Management or equivalent

• Minimum 5 years of relevant experience in Front Office or hotel operations, preferably including night shift exposure

• Previous leadership or supervisory experience is an advantage

• Strong service mindset with the ability to make sound decisions independently

• Experience with Opera PMS or similar property management systems

• Excellent interpersonal, communication, and problem-solving skills

• Able to remain calm, professional, and decisive during overnight operations and emergencies

Private Advertiser

Job Description

Responsibilities:

• Support Front Office Manager to supervise and coordinate front office operations.

• Manage service recovery for escalated guests’ concerns and feedback.

• Manage team’s service performance in response to guests’ needs and requests to ensure guest satisfaction.

• Collaborate with various departments on guests’ special requirements and requests.

• Monitor front office operations to ensure adherence to organizational standards and procedures.

• Monitor room inventory levels and reconcile discrepancies.

• Manage staff performance to achieve departmental goals.

• Provide coaching and guidance to improve staff work performance.

• Manage emergency situations.

• Record and report all unusual events to the Management.

• Other ad-hoc duties and responsibilities as and when assigned.

Requirement:

• At least a Diploma in Hospitality Management or equivalent.

• Min. 2 years of working experience as Duty Manager.

• Able to perform rotating shifts, including weekend and public holidays.

• Team player with a positive work attitude.

• Passionate to serve and go the extra mile for guests.

• Possess excellent communication, interpersonal and leadership skills.

• Able to make sound decisions and solve problems effectively.

• Able to work under pressure.