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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.

Shop B

Job Description

We’re seeking a young and energetic experienced floor manager to join our team at Shop B .

You will ensure the smooth functioning of operations on the floor and maintain high standards of customer service. You will also supervise staff, ensure customer needs are met, and improve operational processes to meet company standards. You will act as a key point of contact between the management and floor-level employees, making sure that the business operates smoothly.

• Overseeing and managing daily floor operations to ensure efficiency and high-quality service.

• Leading, training, and motivating the floor staff, ensuring all team members perform their duties effectively.

• Ensuring the operational procedures and company policies are consistently followed.

• Monitoring inventory levels, stock availability, and merchandise display to optimise sales and operations.

• Addressing customer queries, complaints, and issues promptly, maintaining high customer satisfaction.

• Ensuring the workplace meets health and safety regulations and maintains a clean and organised environment.

• Setting performance targets for staff and ensuring they are met.

• Implementing new procedures or guidelines as directed by management.

• Ensure proper handling of cash transactions and reconcile daily sales reports.

• Communicate with suppliers or service providers for any floor-related requirements.

• Maintain regular communication with management to provide updates on floor activities.

Requirements:

• 3+ years of proven experience as a Floor Manager, Store Manager, or in a managerial or supervisory role within a retail, hospitality, or service environment.

• Proficiency in handling operational tasks, including inventory management and staff scheduling.

• Proficiency in using inventory management or retail management software systems.

• Knowledge of staff training and development techniques to build a high-performing team.

• Strong leadership and people management skills with the ability to motivate and develop a team.

• Excellent communication and interpersonal skills, with a customer-oriented approach.

• Ability to work under pressure in a fast-paced environment and solve problems proactively.

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

Jia Group Holdings Limited

Job Description

About the role

As the Head Sommelier at Louise, a restaurant within the Jia Group Holdings Limited portfolio, you will play a pivotal role in curating and managing the restaurant's wine programmer. Based in the vibrant Central district of Hong Kong, this full-time role is responsible for ensuring an exceptional wine guest experience that aligns with the restaurant's premium dining offering.

What you'll be doing

• Responsible of the beverage department, leading a team to deliver exceptional customer service.

• Maximize the beverage profit by a direct and indirect marketing and develop the good reputation and ethics of the restaurant.

• To secure current service are up to standard

• To ensure regular stocktaking of all operating equipment at specified intervals

• To hold regular training sessions to train and develop staff’s skills and knowledge about wine and spirit

• Attend wine tastings and develop relationships with vendors

• Sourcing different product and being adviser about the price and menu

• Design and implement wine promotions / wine tasting event

• Monitor and replenish inventory of wine cellar, equipment, and glassware.

What You Need

• Self-motivated and have passion in food and beverage industry

• Customer-oriented with problem-solving and multi-tasking skills

• Good initiative, teamwork and interpersonal skill

• Good time management skill and willingness to work flexible shifts and hours

• Minimum 5-year experience in F&B or hotel industry

• Strong wine knowledge and stock control and ability to develop and implement wine activities

• Good command of written & spoken English & French is a big plus

• Strong experience in host the event / wine tasting event

• Experience in Head Sommelier

• Experience in Michelin restaurant is preferred

• Take initiative and service orientated

• Academics qualifications in WSET or COS is a must

We Offer

• 2 days off per week

• 10 days Annual Leave

• Medical and Dental Insurance

• Staff Meals

• Staff Discount

• Competitive Salary

If you are interested to apply for the above positions, please click apply and share your resume with your CURRENT and EXPECTED salary with us.

People who are eligible to work in Hong Kong or have a valid Hong Kong work permit/visa will be considered for the above position. If you are passionate about hospitality and are looking for exciting new opportunities, then we want to hear from you!

We are an equal opportunity employer. Information provided will be treated in strict confidence and will only be used for recruitment-related purposes.

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

Tulsi Group has an opening for an Restaurant Liaison Manager. We are seeking an Restaurant Liaison Manager in Hong Kong Location, who will be responsible for forming and maintaining connections with business clients to drive sales. Duties include meeting with clients in-person to discuss new products or services, resolving client issues with their employer’s products or services to preserve relationships and communicating with other departments about maximizing client experiences.

Duties and Responsibilities

Restaurant Liaison Managers build and maintain relationships with clients and partners. Give clients personalised advice, build rapport and provide quick responses to their inquiries. Analyse the company’s communication strategy, negotiations and contracts to identify trends that can improve organisational procedures.

• Build and improve relationships with customers, key suppliers and partners.

• Review company practices to ensure clients get maximum satisfaction from their purchases.

• Identify potential opportunities and inform the sales team to follow up.

• Educate and inform clients about the company’s products, services and special offers.

• Attend to client complaints and resolve issues promptly.

• Conduct customer satisfaction surveys and recommend ways of improving client satisfaction.

• Work with internal departments to ensure company meets clients’ expectations.

• Oversee customer relationship management system.

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

Tulsi Group has an opening for Restaurant Manager, will be responsible for overseeing the daily operations of restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.

Responsibilities include but are not limited to:

The goal of the Restaurant Manager is to keep restaurant operations running smoothly to create a positive atmosphere for customers. Common duties and responsibilities of a Restaurant Manager include:

• Recruiting, interviewing and training staff to follow restaurant procedures

• Maintaining safety and food quality standards

• Keeping customers happy, getting their feedback on the experience and handling complaints

• Organizing schedules, keeping track of employees’ hours and recording payroll data

• Ordering food, linens, gloves and other supplies while staying within budget limitations

• Supervising daily shift operations, including front- and back-of-house restaurant operations

• Controlling operational costs and identifying ways to cut waste

• Appraising staff performance and disciplining or retraining employees to correct poor performance

YES WE BUILD PTE LTD

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Naumi Hotels SG Pte Ltd

Naumi Group (part of SGJ Ventures) operates as the corporate entity overseeing Naumi Hotels and managing the underlying property assets. The group has expanded its presence globally, maintaining a diverse collection of properties across Singapore, Australia and New Zealand.

Job Description

Join Naumi Hotels as a Finance Manager – Shape Luxury Hospitality Worldwide!

Naumi Hotels, a vibrant global hospitality leader under The Naumi Group, is redefining luxury with boutique hotels that blend bold design, personalised guest experiences and prime locations. Our ethos celebrates creativity and individuality, creating an inspiring workplace where innovation thrives. We are seeking a dynamic Finance Manager (based in Singapore corporate office) to join our global team and drive financial excellence across our portfolio.

Why Naumi?

• Be Part of a Global Vision: Contribute to a world class hospitality brand with properties in Australia, New Zealand, Singapore and United Arab Emirates.
• Creative and Collaborative Culture: Work in an environment that values bold ideas, teamwork and personal growth.
• Career Growth: Lead with impact, mentor talent and shape the future of luxury hospitality.
• Dynamic Work Environment: Thrive in a fast paced, innovative setting with opportunities to travel (10-25% if needed).

About the Role

As the Finance Manager, you will be a strategic partner in shaping Naumi’s financial success. You will oversee critical financial operations, drive process improvements and collaborate with global teams to ensure robust financial health and compliance. This role is perfect for a proactive leader passionate about hospitality, precision and innovation.

Key Responsibilities

• Strategic Financial Leadership: Develop and deliver insightful financial reports, including profit and loss statements, balance sheets, cash flow reports, rolling forecasts, KPI reports and trend analyses.
• Drive Efficiency & Innovation: Enhance internal controls, streamline processes, optimise revenue and costs and mitigate risks across all locations.
• Compliance & Audits: Lead annual statutory audits and periodic tax filings, ensure timely submissions to regulatory bodies and maintain compliance with local regulations.
• Contract & Asset Management: Oversee contract renewals, draft/review agreements and support property openings, terminations and renovations.
• System Expertise: Maintain and optimise the NetSuite financial system, ensuring seamless data management and compliance with global standards.
• Cross Functional Collaboration: Partner with Corporate Finance, Assets and other departments to manage invoicing, billings, receivables, payables and reconciliations.
• Team Leadership: Mentor and develop team members, creating a culture of integrity, accountability and continuous learning. Conduct performance reviews and build succession plans.
• Stay Ahead: Keep skills sharp through professional development, industry publications and networking.

Who You Are

• Qualified & Experienced: Hold a Degree in Accountancy/Finance, CPA or ACCA certification and 6-8 years of experience in hospitality or related industries, ideally with 2-3 years in external accounting firms. Regional experience in Australasia or the UAE is a plus.
• Strategic & Analytical: Expert in financial modelling, budgeting, forecasting and USALI. Strong grasp of compliance and internal controls.
• Tech Savvy: Proficient in MS Office; experience with NetSuite and Opera is highly desirable.
• Dynamic Leader: A self starter with excellent leadership, coaching and mentoring skills. You thrive in a fast paced environment and inspire teams to excel.
• Communicator: Exceptional presentation and collaboration skills, with a knack for working across functions and cultures.
• Ethical & Driven: Uphold high ethical standards and bring passion for continuous improvement.
• Flexible: Willing to travel (10-25%) and able to start on short notice (preferred).

Why Join Us?

At Naumi, you will work with a passionate, creative team dedicated to delivering unparalleled luxury experiences. This is your chance to grow your career, lead with impact and make a mark in global hospitality.

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

 Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.  

                                                                                    & 

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Tasks & responsibilities

• Collaborate closely with the Executive Chef and Pastry Chef to design and execute a diverse pastry menu that aligns with the restaurant’s vision and policies.

• Oversee the daily operations of the pastry section, ensuring timely and efficient mise en place.

• Maintain the highest level of food presentation, quality, and standards across all dessert offerings.

• Manage the procurement of ingredients and supplies for pastry items, ensuring inventory accuracy and cost control.

• Monitor and manage food costs, budgeting, forecasting, and effective resource planning.

• Ensure compliance with hygiene and safety standards in the pastry section.

• Lead, supervise, and train the pastry team, fostering growth and development through knowledge transfer.

• Conduct market analysis and research to create new, innovative dessert recipes.

• Perform other duties as assigned, contributing to the overall success of the kitchen team.

Qualifications & experience

• Minimum with WSQ Certificate / Diploma in Pastry or equivalent.

• Proven experience as a Junior Pastry Sous Chef or in a similar role.

• In-depth knowledge of food safety, hygiene standards, and kitchen management.

• Strong organizational and leadership skills, with the ability to multitask in a fast-paced environment.

• Creativity and passion for developing innovative pastry recipes.

• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits

• Opportunities for professional growth and development

• Employee discounts on food and beverages

• A supportive and creative work environment

• Staff meals provided for brunch and dinner

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance) + Good Career Progression

EHL Campus (Singapore) Pte. Ltd.

EHL Group in a nutshell:

Job Description

Join us and shape the future of hospitality today!

EHL’s vibrant campuses are a unique hub where passionate students, distinguished academia and industry experts come together from over 120 countries with a common goal: to develop and spread hospitality knowledge, while supporting the continued growth of the industry.

We continuously strive to enhance the working environment and personal development opportunities for our 500+ staff and faculty, who count among the most recognized experts of their respective fields. Since its creation in 1893, EHL has been widely recognized by the industry and consistently ranks among the top hospitality management schools in the world. Everything we do is grounded in our values of excellence, family, respect, learning and innovation and we are committed to bringing them to life in tangible ways to our staff.

EHL Group in a nutshell:

• 2 campuses in Switzerland, 1 in Singapore.

• Diplomas ranging from professional certificates to master's degrees, including the best Bachelor's degree in hospitality Management in the world.

• An innovation village (incubator), which also serves as a "sandbox" for the educational concepts of the future.

• World-class culinary arts, including 6 Meilleurs Ouvriers de France and a Michelin-starred restaurant.

• The integration of new technologies into study programs.

• A global hospitality consultancy arm, EHL Advisory Services.

• EHL Alliance, a business network designed to leverage EHL’s resources and knowledge comprised of world-renowned brands and industry leaders.

We are looking for:

Hospitality Service Manager

(100% activity rate)

Your mission

To manage external stakeholders and support the Managing Director in ensuring smooth and efficient campus operations by coordinating activities across all functional areas. This includes implementing and aligning policies, processes, and systems in collaboration with colleagues and relevant stakeholders in Lausanne.

As the EHL Values Coordinator for the Singapore Campus, he/she serves as a role model and uphold the institution’s values, fostering a professional environment that reflects EHL’s mission and values.

To foster strong industry and alumni relationships and promote EHL’s values, ensuring a professional, engaging environment that reinforces EHL’s leadership in hospitality education across the Asia-Pacific region

 To oversee the smooth execution of campus operations and industry-related activities while upholding and promoting EHL’s values and standards. The role aims to position EHL as a benchmark of excellence in hospitality education and strengthen its reputation within the Asia-Pacific region.

Your main responsibilities will include

• To manage day-to-day campus operations by ensuring the seamless execution of all activities through effective planning, vendor management and coordination across property facilities, F&B services, and safety & security.

• Support the Managing Director in compliance, quality assurance, safety & security and best practice implementation across the campus.

• Manage and support contract renewals related to campus operations, including but not limited to building leases, facilities management, food & beverage, and industry and event-related agreements.

• Support the Managing Director with the allocation of budget for operations and events-related tasks and track expenses.

• Act as the main point of contact for all campus events and oversee coordination across departments.

• Manage and organize industry-related events held on campus.

• Support the Managing Director in nurturing industry relationships and strategic partnerships. A key focus includes engaging with EHL’s Asia-Pacific alumni chapters to empower them as brand ambassadors.

• Actively advocate and integrate EHL’s values into daily campus life, operations, and interactions. Demonstrate and reinforce behaviors that reflect EHL’s values and professional standards.

• Champion EHL’s values and culture through initiatives promoting professionalism, integrity, and respect.

• Gather feedback and assess how values are being practiced, sharing insights and recommendations for continuous improvement.

Prerequisites and personality

• You have a bachelor’s degree with relevant experience.

• You have at least five years of professional experience, preferably in the hospitality industry or in the field of education.

• You have excellent communication and interpersonal skills in a business environment.

• You demonstrate the ability to work with multicultural teams and in an international environment.

• You are a self-starter with a service- and customer-oriented mindset.

• You have strong command of Microsoft Office tools and other communication platforms.

• You have a strong sense of hospitality

• Excellent English language skills (written and spoken).

• Versatile, good team spirit, autonomous, strong service and quality orientation, as well as very good interpersonal skills, problem solving oriented.

What we offer

The EHL Group offers exceptional benefits to its employees, including free meals, an attractive number of days off, a parking space as well as access to various services and infrastructures.

Do you recognize yourself in this description? Send us your complete application without delay, only through this website. Please note that the documents submitted will be used to evaluate your application and will be processed by authorised EHL Group staff.

For information on the processing of personal data, please consult our privacy policy.

 Applications sent by any other means will not be considered.

KOTR PTE. LTD.

Job Description

Job Description:

About C.O.T.U:

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue located on the 38th and 39th floors of CapitaGreen. Spanning 18,000 square feet with stunning city skyline views, C.O.T.U features five unique concepts: Dashi Skypool, Enso steakhouse with Japanese flair, The Whisper Room cocktail bar, Little Birdie progressive cocktail bar, and Dashi Go-Go boutique ultra-lounge.

Key Responsibilities:

Overview:

• Ensure efficient time and motion at all times.
• Basic food knowledge
• Create and prepare desserts and pastries in accordance with the existent menus as well as specials
• Inspect the quality of the ingredients and measure them for specific recipes
• Plate desserts for serving
• Understanding of the brand and the cookery.
• To ensure the mise en place is performed to the high standard required at all times.
• To maintain the highest standard of cleanliness and up keep of equipment.
• To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.
• To contribute to the building of the team and efficient team spirit and an active interest in employees welfare, safety and development.
• To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage

General Responsibilities:​​​

• To provide a friendly, courteous and professional service at all times.
• Maintain good working relationships with your colleagues and all departments.
• To ensure you have a thorough understanding of and adhere to Company’s regulations in particular the policies and procedures relating to fire, hygiene and safety.
• To ensure you as an employee report for duty punctually, wearing the correct uniform at all times, maintaining the highest of standard in hygiene & grooming.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs.
• To attend meetings & training as and when required.

Human Resources:

• Health & Safety adherence , risk assessment and equipment maintenance (internal)

THE DEMPSEY PROJECT

Job Description

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary:
Junior Pastry Chef: $2600 - $3000

Senior Pastry Chef: $3500 - $4000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Must have an experience
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

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

THEVAR PTE. LTD.

Job Description

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

THEVAR PTE. LTD.

Job Description

Job Descriptions:

• Oversees the overall operational activities of the kitchen
• Control and direct food preparation process to maintain high standards and consistency
• Responsible for hygiene and sanitation of restaurant
• Checks food preparation, quality and quantity
• Inform Executive Chef about complaints and improvements to be made
• Filling out attendance records and rostering for kitchen staff
• Ensure personal cleanliness of chefs and kitchen
• Plan orders of equipment or ingredients according to identified shortages
• Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
• Supervises and checks portion sizes, stations, fridges and perishables.
• Manage ERP related tasks and responsibilities
• Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager

Job Requirements:

• Possess excellent leadership and management skills
• Knows local market trends
• Creative in food preparation and presentation
• Able to motivate, direct and communicate well with all levels
• At least 5 year(s) of working experience in the related field is required for this position.

Woh Hup (Private) Limited

An established pioneer of more than 97 years in Singapore’s construction and civil engineering industry, we remain at the forefront of shaping the nation’s urban landscape by consistently delivering high quality, innovative building solutions.

Job Description

The Deputy/WSHE Manager is responsible and oversees other WSHE Officers for carrying out all the environmental, health and safety tasks to create and maintain a safe workplace and culture.

A summary of the responsibilities of this position are, and not limited to, as follows:

• Discharge duties as relevant in the WSH Act, WSH (Workplace Safety and Health (Officers) Regulations and Environmental Public Health Act

• Implement and maintain proper procedures of WSHE management, administrative and recording system

• Assist the WSHE committee chairman, act as secretary to the committee and provide guidance to the members in carrying out their safety duties

• Conduct team/ individual WSHE inspections and produce relevant reports and follow-ups

• Organize / conduct WSHE briefing/ training to all employees.

• Investigate every incident/ accident and develop preventive measures.

• Ensure risk assessment control measures are implemented for their activities.

• Be prepared to stop work or to notify the Project Manager in the event of any WSHE deviations.

Skills and Requirements:

• Education: Higher WSH-related qualifications other than WSHO required training preferred.

• Experience: For Manager: Minimum of 10 years of post-registration and practical experience in the Construction industry with at least team management experience. (For Deputy Manager: Minmum of 8 years)

• Prefer individuals with a track record in handling complex, large-scale or mega projects.

• Registered WSHO with Ministry of Manpower and register ECO with National Environmental Agency. ECMO with Institute of Engineers is preferred

Eighteen M Pte. Ltd.

Job Description

Manage the day-to-day operations of the hotel, ensuring all departments (front desk, housekeeping, etc.) function smoothly and efficiently.

Recruit, train, and supervise hotel staff, ensuring they adhere to company policies and provide excellent customer service. This includes creating work schedules and conducting performance evaluations.

Ensure high levels of guest satisfaction by addressing complaints, resolving issues, and implementing service standards. Monitor guest feedback and conduct surveys to assess satisfaction levels.

Develop and manage budgets, track expenses, and implement cost control measures to maximize profitability. Prepare financial reports for the hotel management.

Conduct regular inspections of hotel facilities to ensure cleanliness and maintenance standards are met. Implement and review standard operating procedures (SOPs) across all departments.

Develop strategies to promote hotel services and attract clients, including managing relationships with suppliers and contractors.

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

This position reports directly to the General Manager and plays a pivotal role in overseeing the strategic and operational functions of the Food & Beverage Department. The successful candidate will be responsible for driving excellence in service, optimizing departmental performance, and aligning F&B initiatives with the overall goals of the hotel.

Job Responsibilities

• Prepare the hotel’s annual F&B budget which includes manpower requirement, capital, operating expenses, etc. 

• Plan and direct the F&B Department’s activities in the hotel and ensure that the activities are supportive and in agreement with the hotel’s F&B plan.

• Develop a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.

• Keep abreast with competitive products/services and pricing for planning and growing the hotel’s F&B business.

• Monitor the performance of the F&B Department and guide the team to achieve the set financial targets. 

• Monitor the expenditures of the F&B Department and manage the cost.

• Direct all the daily F&B activities of the hotel focusing on manpower planning, service quality and food standards.

• Ensure that the outlet is efficiently manned with staff rostered in accordance with the anticipated business volume and fluctuations. 

• Review the operational procedures of F&B activities in the hotel with the intent of efficient use of resources.

• Ensure that all staff are well-trained for the tasks they are performing.

• Conduct performance review of the team.

• Ensure that high quality food and service standards are maintained.

• Perform any other job tasks as assigned.

Job Requirements

• Bachelor’s degree or diploma in Hospitality Management or a related field.

• Minimum 5 years of working experience in a similar capacity in the hospitality industry.

• Proven track record in budgeting, cost control, and achieving financial targets.

• Strong leadership and team management skills.

• Creative and innovative in developing F&B concepts and promotions.

• Strong problem-solving and decision-making abilities.

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

Location: Kallang Sector

Contract Terms: 18 Months

Job description

Accounts Receivable and Debt Management Operations

Daily Operations

• Execute billing, receipting, and debt management tasks.

• Monitor and clear receipting and debtor accounts; respond to queries.

Month-End Closing

• Perform General Ledger reconciliations.

• Prepare debtor schedules and compile data for reporting.

• Complete AR closing checklist.

Debt Monitoring & Follow-Up

• Track outstanding debts and overdue payment interests.

• Issue reminders/calls, prepare ageing reports and overdue payment interest letters.

• Conduct debt management reviews with business partners and users.

Ad Hoc Duties

• Support user acceptance testing for system changes.

• Contribute to the ongoing billing automation project.

• Assist with preparatory work for S4 Hana upgrade.

• Undertake other tasks as assigned by Supervisor.

Requirements:

• Executive level preferably with a degree holder in Finance, Accounting, or related discipline.

• Proven experience in Finance Operations, particularly Accounts Receivable and Debt

• Management functions.

• Strong proficiency in Microsoft Excel, Word, and effective communications skills.

• Solid Knowledge in SAP Accounting System.

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.

Contact number: 9176 9257

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

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 out in 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 • UEN No. 200007268E• EA License No. 01C4394• Reg. • R25159332 • Lee Jing Heng

The Standard, Singapore

Job Description

Responsibilities:

• Ensure the policies, procedures and standards are adhered to.

• Supervise the housekeeping team to ensure that internal or external, receive prompt and courteous service, and is adhering to the hotel standards.

• Meets or exceeds Room Cleanliness goals and targets set.

• Assign daily assignments and special projects to Room Attendants / Public Area Attendants and follow up on their progress.

• To perform the role as Housekeeping Executive when needed.

• Daily inspection of Floors and Public Areas to ensure that facilities, equipment and amenities are clean and well-maintained.

• Work closely with the Housekeeping Manager to identify training needs and develop plan accordingly to achieve departmental goals.

• Manage VIP room preparation and guest special requests.

• Work with Housekeeping Manager to track expenses and keep within the budget to meet the business objectives.

• Monitor supplies and inventory, while controlling costs and working within budget.

• Set par levels and control stock movement and consumption.

• Monitor housekeeping procedures including Lost and Found, Key Control, Security and Emergency procedures and Health and Safety procedures for colleagues and guests.

• Provide ongoing coaching and provide performance feedback

• Monitor and report maintenance issues promptly.

• Liaise closely with Front Office and ensure timely room status updates.

• Motivate the team and establish a productive and positive work environment.

• Lead daily briefings as required.

• Any other duties as assigned by your supervisor. 

Requirements: 

• Minimum education - Diploma in Hotel Management or equivalent.

• 2 to 3 years’ experience in similar capacity.

• Proactive and meticulous in planning and organising.

• Strong Housekeeping operational and technical knowledge.

• Able to work with all managers from various departments of the hotel.

• Detailed focused and guest orientated.

• A trustworthy manager that the team will looks up to.

• Fun loving and takes pride in day-to-day operations.

• Able to work in a diverse environment.

Holiday Inn Singapore Orchard City Centre

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

Job Description

At Holiday Inn Singapore Orchard City Centre, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn brand, you’re more than just a job title. We look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for an Assistant/Director of Catering Sales who will oversee all functions of the Catering Sales Department. Ensure that all conferences, meetings and group activities are coordinated and managed within guests expectations. Up sell guests events and manage function space and room block inventory to maximise hotel profit. Ensure hotel and guests fulfill group contract commitments.

Responsibilities include, but are not limited to:

• Complete forecasts, plans, and productivity reports for management.

• Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and up sell products ands services while minimising waste to increase revenue.

• Negotiate food and beverage prices, function space, and hotel services within approved departmental booking guidelines.

• Develop and implement a clear strategy and action plan to meet or exceed the set budget and forecast

• Direct day to day conference/convention activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

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

• Promote teamwork and quality service through daily communication and coordination with other departments. Ensure appropriate staffing levels based on guest volume. Interact with outside contacts: Guests, Vendors, and other contacts as needed.

• Conduct banquet and catering facility tours and entertain clients to enhance the guest’s meeting /banquet experience.

• Assist guests with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

• Arrange all details of meetings and conventions to include room set-ups, staging, lighting, audiovisual, traffic flow, menus, décor, entertainment, group room blocks, and VIP services.

• Plan and conduct pre-event and post-event meetings with clients and catering staff to determine potential enhancements to the guest experience.

• Analyse and action against client satisfaction surveys to improve services.

What We Need From You

Bachelor's Degree / higher education qualification / equivalent in hospitality or related field, and minimum 3 years’ work experience (experience in a luxury hotel brand will be an advantage), or an equivalent combination of education and experience.

Required Skills:

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Possess at least 3 years’ Banquet Sales experience from the hospitality industry

• Comprehensive knowledge of the market trends

• Working knowledge of MS Office applications, hotel PMS, Delphi system

• Self-motivated, dynamic and result-oriented individual with strong marketing and business acumen

• Target driven and independent with good salesmanship

What We Offer

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

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical 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 Holiday Inn Hotels & Resorts 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 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations

• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience

• Monitor food and beverage quality, ensuring they meet our high standards

• Maintain inventory, order supplies, and manage budgetary and financial operations

• Resolve customer complaints and feedback with professionalism and efficiency

• Lead, train, coach and motivate a team of the staff

• Handle customer complaints, inquiries, and feedback professionally

• Ensure high standards of customer service are consistently met

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment

• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills

• Excellent customer service and communication skills

• Problem-solving and conflict-resolution abilities

• Able to work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand and walk for extended periods

• PC literate, well-organized, and self-motivated

Inter Island Manpower Pte Ltd

Job Description

Job Title: Vice President, Operations (VP Ops)
Location: Singapore
Salary: Up to SGD 7,000
Working Hours: 6 days/week
Reporting To: Chief Executive Officer

About the Role:
We are seeking a dynamic Vice President of Operations to drive operational excellence across all company-owned and franchised restaurants in Singapore, with future plans for South-East Asia expansion. You will build and lead a high-performing operations team, ensuring world-class standards in food safety, service quality, cost control, and scalability.

Key Responsibilities:

• Lead restaurant operations, ensuring consistent quality, speed, cleanliness, and guest satisfaction

• Own P&L performance, optimizing labor, food cost, and operational efficiency

• Build and mentor an operations leadership pipeline, with structured training and succession plans

• Ensure strict compliance with food safety, workplace safety, and brand standards

• Drive new store openings and scalable operating models to support regional growth

• Establish franchise standards, governance, and performance management

• Leverage digital tools and data for operational insights and process improvements

Qualifications:

• 12+ years in multi-unit QSR or fast-casual operations leadership

• Experience with systems-driven global QSR brands

• Strong financial acumen and P&L ownership

• Knowledge of Singapore’s regulatory environment; regional SEA exposure is a plus

• Proven track record in building high-performing frontline teams

Leadership Competencies:

• Strategic, systems-driven thinker with strong execution focus

• Data-driven and hands-on with operational discipline

• Adaptable, resilient, and culturally aware

• High integrity and effective in fast-growth environments

Registration No: R25158347

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

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

Private Advertiser

Job Description

Job Description

Financial

• To co-ordinate with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.

• To ensure that each All F&B outlet is managed successfully as an independent profit center.

• To ensure that each outlet is managed by the Outlet Manager and Head Chef who are totally accountable for their profitability.

• To set, in close conjunction with each Outlet Manager, annual operating budgets which will form part of the Hotel's annual business plan.

• To monitor all costs and recommend measures to control them. To establish together with the cost controller an integrated cost management plan through streamlining of products, minimal inventories and joint procurement with sister hotels to achieve economies of scale.

• To ensure that the department operational budget is strictly adhered to.

• To monitor all costs and recommend / institute measures to control them.

• To prepare accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.

• To prepare All F&B outlets capital expenditure plan annual together with the Executive Chef.

Operational

• To ensure that all the outlets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.

• ·To implement a flexible employee base, with the right mix of full time and part time employees. To allocate employees over the department based on established business levels for the day.

• To assign responsibilities to subordinates and to check their performance periodically.

• To represent the F&B Department on the HOD Committee.

• To support staff needs in other departments based on the hotel priorities and anticipated business levels.

• To monitor service and food and beverage standards in all outlets. To work with the Outlet Managers and respective Head Chefs to take corrective action where necessary.

• To be available and on duty during peak periods and practice hands on management style.

• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the F&B operations.

• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. These incidents are to be logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.

• To personally and frequently verify that guests in all the outlets are receiving the best possible service.

• To spend time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective outlet team and functions to the fullest expectations.

• To be demanding and critical when it comes to service standards.

• To ensure that the All outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guests’ needs and requests and service with a smile).

• Create an atmosphere in all event management operations areas that meets or exceeds guest expectations.

• Sets a positive example for guest relations.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handles guest problems and complaints.

• Empower employees to provide excellent customer service.

• Ensure employees understand expectations and parameters.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

F&B Product

• To frequently verify that only fresh products are used in food and beverage preparation and that hygiene standards are in compliance with regulatory requirements.

• To frequently taste food and beverage in all outlets and be demanding and critical when it comes to food and beverage quality and consistency.

• To encourage the Executive Chef to be creative and ensure that he operates well as a key member of the team.

• To encourage creativity among the outlet teams.

• To communicate daily with the Executive Chef to ensure that the buffet displays are of the highest quality and visually appealing.

• To focus on upselling program to optimize revenue in all outlets.

Administration

• To ensure that all departmental operations manual are prepared and updated annually.

• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.

• To conduct monthly Food & Beverage Meeting.

• To ensure that all meetings are well planned, efficient and results oriented.

• To conduct daily operations briefing with all Outlet Managers.

• To ensure that deadlines on all projects are met.

Marketing

• To prepare with the respective outlet teams, a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.

• To continuously seek ways to assist the outlet management maximize their revenues and profits.

• To monitor and analyze the activities and trend of competitive restaurants and bars.

• To ensure that all outlet management teams are fully aware of market needs and trends and that their products meet these requirements.

• To ensure that a Profit and Loss Analysis is determined before committing to any Food & Beverage Promotion and that all Outlet Managers prepare a post-mortem after each and every promotion.

General

• To understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.

• To report for duty punctually wearing smart attire according to hotel's dress codes and name badge at all times.

• To maintain a high standard of personal appearance and hygiene at all times.

• To maintain a good rapport and working relationship with staff in the outlet and all other departments.

• To attend and contribute to all staff meeting and departmental and hotel training as scheduled and other related activities.

• To undertake any reasonable tasks and secondary duties as assigned by the General Manager.

• To respond to any changes in the F&B Department function as dictated by the hotel.

• To project at all times a positive and motivated attitude and exercise self-control.

• To have a complete understanding of the Hotel's Policies and Procedures.

• To provide a courteous and professional service at all times.

Training and Employee Relations

• To recruit and select and train F&B outlet Managers, Assistant Managers and supervisory employees who are able to work within the guidelines and principles as set out in the Food and Beverage operations manual. To ensure that all employees go through the orientation induction process.

• To ensure that each outlet manager plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.

• To assist in the building of an efficient team of employees through Multi Skilling, Multi-Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.

• To develop departmental trainers, assign training responsibilities and meet with departmental trainers monthly.

• To conduct yearly performance appraisal and give employees regular feedback on their job performance.

• To ensure that all employees in the F&B Department participate in the Employee Opinion Survey which is conducted annually.

• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all time.

• To ensure that all employees provide a courteous and professional service at all times.

• To ensure that all employees have a complete understanding of and adhere to the rules and regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.

• To ensure that all annual leave / public holidays is planned effectively so that all leave will be cleared in the current working year.

• To ensure that staff at all levels of the Food & Beverage department is familiar with the Hotel's core values and guiding principles and actively participates in the shared vision of success.

Sales

• Aggressive involves initiation and development of quality leads to ensure growth of banquet sales both in-house and outside catering.

• Develop existing business and solicit new catering business through catering lead generation and catering sales marketing. Solicits new catering customers through traditional and non-traditional sales techniques.

Managing Profitability

• Assist in developing working relationships with outside vendors and establishing prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property as needed.

• Create opportunities to upsell during event planning.

• Assist in managing department controllable expenses to achieve or exceed budgeted goals.

Requirement:

• Minimum certificate in Hotel Management or F&B Management.

• Minimum 6 - 8 years in a supervisory role in hotels F&B outlets.

• Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate.

Pantler

Job Description

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email contact@pantler.com.sg or WhatsApp us at 98740664.

The Ascott Limited

Since pioneering Asia Pacific’s first international-class serviced residence with the opening of The Ascott Singapore in 1984, Ascott has grown to be a trusted hospitality company with more than 950 properties globally. Headquartered in Singapore, Ascott’s presence extends across more than 220 cities in over 40 countries in Asia Pacific, Central Asia, Europe, the Middle East, Africa, and the USA.

Job Description

The Manager, Catering Sales is part of the Sales & Marketing Team, who focuses on the execution of Catering/Events Sales and Marketing strategies and plans at The Robertson House by The Crest Collection. He or she will report directly to the Assistant Director, Catering Sales.

Job Responsibilities

· Ensure revenue strategies implemented are followed through with collaborative interactions and strategy

implementation with the Assistant Director, Catering Sales and the team

· Develop and nurture strong relationships with existing clients to encourage repeat business and referrals

· Conduct client meetings, presentations and site inspections to showcase our catering offerings

· Work closely with clients to understand their specific catering and/or event needs and preferences

· Customise catering packages and menus to meet the unique requirements of each event

· Manage the team's objectives, performances and achievements to contribute to the hotel budget

· Communicate with all functional leadership in The Robertson House and Sales Managers on new offerings, pricing structures, room sizes and space availability and all operational issues

· Work closely with the catering operations team to ensure seamless coordination, proper execution and operational readiness for all confirmed events

· Monitor account revenue and business production through various methods such as, adjusting strategies,

procedures or account coverage, as needed, to achieve the planned goals

· Review direct competition and market changes. To ensure complete awareness by the team on how to meet these changes and of competitors' activities at all times

· Prepare monthly group catering forecast and group room forecast. Oversee the operation of the functions and work closely with various departments to ensure quality service is delivered to our clients at all times

· Attend events to network with clients

· Ensure accurate and timely documentation of all catering agreements and contracts

· Provide clear event details and preferences to ensure client expectations are met

· Be responsible for team’s catering budget while contributing to hotel’s total revenue

· Grows existing business, establishes and pursues leads which will develop business

· To assist with other ad hoc duties, as required by the Assistant Director, Catering Sales

Jewish Welfare Board

Singapore is at the crossroads of numerous international trade routes and has become South-East Asia's most economically successfully country.

Job Description

We are looking to hire a cleaner & housekeeper to join our team. You will be responsible for cleaning rooms and common areas, disposing of trash, changing bedsheets, doing laundry and ironing and any other housekeeping duties. You should be able to lift 10 kg and have an eye for cleanliness.

Full Time work 6 days 44 hours/week. Rest day Saturday or to be scheduled by Manager.

Housekeeper Responsibilities:

• Keeping facilities and common areas clean and maintained.
• Vacuuming, sweeping, and mopping floors.
• Cleaning and stocking restrooms.
• Cleaning up spills with appropriate equipment.
• Notifying managers of necessary repairs.
• Collecting and disposing of trash.
• Maintain the cleanliness of Mikvahs and Girls' Apartment.
• Changing bedsheets, doing laundry and ironing for the guest apartments of Jacob Ballas Centre.
• Properly cleaning upholstered furniture.
• Assisting guests when necessary.

Housekeeper Requirements:

• Ability to manage your time efficiently.
• Work well unsupervised.
• Ability to lift at least 10 kg.
• Handle basic maintenance and cleaning.
• High school diploma.
• Ability to maintain a professional appearance and interact positively with hotel guests.
• Hard worker.

Capella Hotel Singapore

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

Job Description

ATYPICAL PTE. LTD.

Job Description

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a Restaurant Supervisor who can embody these values.

Responsibilities

Supervise daily restaurant operations to ensure smooth service flow.

Assist in planning and executing shifts, ensuring adequate staffing and resource allocation.

Maintain a clean and organized restaurant environment, ensuring compliance with health and safety regulations.

Train, mentor, and motivate restaurant staff to deliver excellent customer service.

Assign duties to team members and ensure tasks are completed efficiently.

Promptly addressing and resolving any issues or complaints, professionally.

Monitor guest feedback and work with the team to implement improvements.

Oversee stock levels and assist with ordering supplies to prevent shortages.

Ensure the team’s grooming standards are being met and maintained to demonstrate a professional image of the company.

Requirements and skills:

Minimum 3 years of F&B experience at a supervisory level

Willingness to work on rotating shifts including weekends and Public Holidays.

Extensive knowledge in food & beverages.

Service-oriented team player with excellent interpersonal and communication skills

Strong leadership, motivational and people skills

Able to multi-task and work under pressure in a fast pace environment

Ensure compliance with sanitation and safety regulations

JR F & B Concepts

Job Description

Overall Job Objectives

· Overall in-charge of the kitchen department in the Cafeteria/F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications, and production schedules while meeting required safety, hygiene and quality standards.

Core Responsibilities

· Responsible for overseeing the Cafeteria/F&B outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· To lead and manage the Cafeteria/F&B outlet kitchen team to achieve goals, productivity and profitability KPIs set by the Management.

· To plan, establish and maintain an optimum “lean” operational structure within the Cafeteria/F&B outlet, so as to ensure the effective and efficient running of the Cafeteria/F&B outlet.

· Work closely with the Cafeteria/F&B outlet team and Line departments in the pursuit for continuous improvement in products, menu items and promotions.

· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc.

· Supervise all the Cafeteria/F&B outlet staff to ensure targets, portion sizing, product quality and specifications are met.

· Responsible for formulating new food production standards and Standard Operating Procedures (SOPs).

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the Cafeteria/F&B outlet.

· To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality.

· To plan and drive the development of new culinary recipes and menus.

· Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

· Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Conducts, coordinates and supervises the inventory at the Cafeteria/F&B outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.

· Set up and stock stations with all necessary supplies to prepare for service.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· To ensure that all menu recipes are standardized to maintain consistent quality output from the Cafeteria/F&B outlet and to monitor and ensure compliance with recipe specifications.

· Teach and train staff of preparation and presentation changes to the menu items.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Monitor quality assurance on an overall level through conducting spot checks, to investigate quality issues in the kitchen and to recommend solutions.

· Responsible for the proper operation and maintenance of the Cafeteria/F&B outlet’s kitchen facilities and equipment.

· To act in the best interest of the company in all circumstances.

· Any other appropriate duties and responsibilities as assigned.

General Performance Expectations

· To establish an effective production schedule and ensure on-time delivery at all times.

· To ensure good quality production with every product to meet customer’s satisfaction.

· Ensure all kitchen area are clean and production equipment in working condition.

· To enforce food safety requirements and meet the necessary SFA requirements.

· To minimize any raw material wastage and output rejection.

· To increase overall profitability for all the Cafeteria/F&B outlet and to increase top line and bottom line for all the Cafeteria/F&B outlet.

· Achieves strategic customer objectives defined by company management.

· To ensure that the operational and manpower costs are kept within the set targets and to achieve the sales targets set by the Management.

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Jobs Alley

Job Description

Responsibilities:

• Reporting to the Operations Manager, you shall direct and manage a team of staff to ensure the smooth running of the daily operations of the restaurant in line with the Company’s business objectives.
• Being a team leader, you shall plan, coordinate and supervise activities of staff of both the front of house and the back of house to attain high standards of product quality, service as well as health and safety. Apart from the above, you shall be responsible for inventory management and restaurant management through proper planning and utilization of available resources.
• With sound working knowledge and a good understanding of the market trend, you shall be involved in the development of in-store marketing activities to drive traffic to the restaurant.
• In addition, you shall ensure that all equipment and in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• You will also hold a supervisory role such as the authority to influence or make decision on issues such as recruitment, discipline, termination and assessment of the performance of your staff.

Requirements:

• Diploma in Operations Management / Hospitality Management or related field
• Min. 3- 4 years of relevant working experience in western restaurant
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Sound working knowledge with good leadership qualities
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications
• Salary $3500 - $4200 (12 hours, 1 hour break)

Interested please send CV to vel@jalley.com.sg

Vel Heng Jee Ting (R108267）

Jobs Alley Pte Ltd (21C0599）

MOON CHAY VEGETARIAN RESTAURANT PTE. LTD.

Job Description

KEY RESPONSIBILITIES

1. Operations Management

• Oversee daily restaurant operations (kitchen & service)

• Ensure food quality, service standards, and customer experience

• Improve and standardize operational processes

2. Team Leadership

• Recruit, train, and manage staff

• Build a positive, responsible, and heart-led working culture

• Evaluate performance and optimize staff scheduling

3. Business Growth

• Support revenue growth strategies and new initiatives

• Develop seasonal menus, promotions, and special events

• Handle group bookings, catering, and partnerships

4. Brand & Marketing Support

• Work with the marketing team to strengthen Moon Chay’s brand

• Maintain brand values: vegetarian – healthy – mindful – healing

• Represent Moon Chay in events and collaborations

5. Financial & Cost Control

• Monitor operating costs and optimize expenses

• Track revenue performance and suggest improvements

• Support budgeting and reporting to Director

6. Quality & Compliance

• Ensure food safety, hygiene, and legal compliance

• Maintain high service and operational standards

• Experience in restaurant / hospitality management

• Strong leadership and people management skills

• Business-minded, hands-on, and responsible

• Passion for vegetarian food or healthy lifestyle is a plus

• Calm, empathetic, and solution-oriented

Kopitiam Investment Pte Ltd

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

Job Description

Job Summary:

We are looking for a skilled and innovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

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 Japanese 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.

Te Mata Glamping Co.,LTD.

Job Description

Looking for a driven Operations Manager for a Boutique Resort in Khao Yai. (7 villas)

- Ensure smooth daily operation (able to plan man power according to hotel's occupancy)
- Ensure customer's satisfaction when problem arise & effective problem solving
- Control cost
- Help each department strategies their work and drive all staffs to perform their best
- Develop, implement and manage the operational departments' long term goals and projects implementations.
- Report to owner effectively

- Bachelor degree in Hotel management or other relevant field
- Experience at 4-5 stars resorts or pool villa resorts are preferred & great understanding of high-end customers
- At least 3 years of experience in hotel management or general management
- Communicates well in English & Thai
- Excellent organizational skills, communication skills, and problem-solving skills
- Passionate about creating memorable experience & strong customer-focused mentality
- Detailed oriented
- Has computer skills, including MS Excel, Word, and PowerPoint

If interested please email: temataglamping.careers@gmail.com

Siamese Asset Public Company Limited

At Siamese Asset, our goal is to be the most trusted property development company that delivers "Assets of Life" to our customers with cheaper price tag than other property

Job Description

Job Summary

We are seeking a highly skilled and dynamic Food & Beverage Manager to lead our F&B department. The successful candidate will be responsible for overseeing all F&B operations, ensuring exceptional guest experiences, maintaining high service standards, and driving financial profitability through effective cost control and innovative strategies.

Key Responsibilities

• Operational Excellence: Oversee daily operations of restaurants, bars, and banquet facilities to ensure seamless service and guest satisfaction.

• Financial Management: Manage budgets, control F&B costs (COGS), and analyze sales data to maximize revenue and profitability.

• Team Leadership: Recruit, train, and mentor service staff. Foster a positive work environment and conduct regular performance evaluations.

• Menu & Promotion Planning: Collaborate with the Executive Chef to develop creative menus, seasonal promotions, and marketing strategies to attract customers.

• Quality & Hygiene Standards: Ensure strict compliance with health and safety regulations (HACCP/GMP) and maintain cleanliness across all outlets.

• Guest Relations: Proactively engage with guests and handle complaints or feedback with professionalism and a solution-oriented mindset.

Qualifications

• Experience: Minimum 5 years of experience in F&B operations, with at least 2 years in a management or leadership role.

• Language Skills: Excellent command of English (both written and spoken). Knowledge of a third language is a plus.

• Leadership: Strong leadership, interpersonal, and problem-solving skills. Ability to work effectively under pressure.

• Technical Knowledge: Proficiency in Point of Sale (POS) systems and Microsoft Office.

• Education: Bachelor’s degree in Hotel Management, Business Administration, or a related field.

Phuket Island Marina Co., Ltd.

Job Description

About the role

We are seeking an experienced Assistant Restaurant Manager to join our dynamic team at Phuket Island Marina Co., Ltd.'. This full-time role is based in Phuket and will play a crucial part in ensuring the smooth and efficient operation of our restaurant.

What you'll be doing

• Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including team management, inventory control, and customer service

• Ensure high standards of food quality, presentation, and service are consistently maintained

• Collaborate with the culinary team to develop and implement seasonal menus and promotions

• Manage staff scheduling, training, and performance to build a motivated and skilled team

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

• Monitor and analyse sales data to identify opportunities for improvement

• Assist in the implementation of health, safety, and environmental policies

What we're looking for

• Minimum 3 years of experience in a similar Assistant Restaurant Manager or Deputy Manager role, preferably within the hospitality industry

• Excellent customer service skills and the ability to lead and motivate a team

• Strong problem-solving and decision-making skills, with the ability to work under pressure

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and industry best practices

• Proficiency in English and Thai, both spoken and written

What we offer

At Phuket Island Marina Co., Ltd.', we offer a competitive salary, comprehensive benefits package, and opportunities for professional development. We are committed to fostering a positive and inclusive work environment where our employees can thrive.

If you are passionate about the hospitality industry and excited to be part of our team, we encourage you to apply now!

Destination Hospitality Management

Job Description

Job Overview

The Guest Experience Manager is responsible for delivering exceptional, personalized guest journeys across all touchpoints. This role ensures high satisfaction levels for international guests, with a strong focus on Russian- or Indian-speaking markets, while upholding brand service standards.

Key Responsibilities

• Act as the primary contact for Russian- or Indian-speaking guests, ensuring seamless communication and cultural understanding

• Oversee the complete guest journey from pre-arrival to post-departure

• Handle guest feedback, special requests, and service recovery professionally

• Coordinate with Front Office, F&B, Housekeeping, and other departments to ensure consistent service delivery

• Monitor guest satisfaction scores, online reviews, and feedback platforms

• Train and coach teams on service excellence and guest engagement

• Support VIP handling, loyalty guests, and special events

• Ensure brand standards and service SOPs are followed at all times

Requirements & Qualifications

• Fluent English (spoken and written) plus either:

  • Native or fluent Russian or

  • Native or fluent Indian language (Hindi or other Indian languages preferred)

• Proven experience in Guest Relations, Guest Experience, Front Office, or Hospitality Operations

• Strong interpersonal, communication, and problem-solving skills

• Culturally aware with a strong service mindset

• Ability to work flexible hours, including weekends and holidays

• Hotel or resort experience is highly preferred

DIVANA GLOBAL COMPANY LIMITED

Job Description

Job Descriptions:

Performance Management

• Monitor and evaluate the performance of spa therapists across all branches.

• Provide coaching, feedback, and development plans to enhance employee skills and service quality.

• Set clear goals and KPIs for staff aligned with company objectives.

Operations Oversight

• Ensure all spa branches operate smoothly and deliver consistent quality.

• Develop and enforce operational procedures and protocols.

• Monitor resource allocation, including scheduling and staff deployment.

Training and Development

• Design and implement training programs to improve therapist skills, customer service, and technical expertise.

• Stay updated on industry trends and introduce innovative techniques and services.

Customer Experience

• Oversee customer feedback and ensure complaints are addressed promptly.

• Drive initiatives to enhance the overall customer experience.

Business Growth and Strategy

• Collaborate with management to set revenue and service targets for each branch.

• Identify opportunities for expanding service offerings and enhancing profitability.

• Work on marketing and promotional strategies to attract and retain customers.

Compliance and Standards

• Ensure adherence to health, safety, and hygiene standards.

• Maintain compliance with local regulations and industry standards.

Job Qualifications:

• Bachelor’s degree in business administration, hospitality management, or a related field.

• At least 3 years experiences in Spa Manager, Hotel Manager or a similar leadership role.

• Strong knowledge of spa services, therapies, and customer service best practices.

• Proven ability to lead and motivate teams to achieve high performance.

• Excellent communication, problem-solving, and organizational skills.

• Flexibility to travel between branches as required.

AlwaysHired Pte. Ltd.

Job Description

Restaurant Executive Chef (REC)

• Lead and manage all kitchen operations, ensuring high standards of food quality and presentation

• Plan, develop, and execute menus in line with the restaurant concept

• Supervise, train, and mentor kitchen staff to maintain performance and productivity

• Control food cost, manage inventory, and ensure efficient use of resources

• Maintain compliance with hygiene, safety, and regulatory standards

• Collaborate with management on culinary strategy, promotions, and guest experience

• Monitor kitchen workflow to ensure timely service and operational efficiency

Requirements:

• Proven experience as an Executive Chef or Senior Kitchen Leadership role

• Strong knowledge of kitchen operations, menu planning, and food costing

• Excellent leadership, communication, and team management skills

• Ability to maintain high standards under pressure in a fast-paced environment
  

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use and/ or disclosure of personal data by AlwaysHired and its affiliates for the purpose of job application processing and administrative purpose, in compliance with the relevant provision of personal data protection act.

Lim Gan Joo
Reg No: R1874432
AlwaysHired Pte Ltd
EA Licence: 24C2293

Private Advertiser

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Benefits:

• Accommodation / housing allowance (if provided)

• Meal allowance

• Medical insurance

• Work Pass Support

The Loco Group Pte Ltd

Who are we?

Job Description

Outlet Manager

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, with a focus on festive and fun dining experiences. We want to grow, and we want energetic, ambitious team members to grow with us!

Who are you?

You are a motivated and dependable hospitality professional with strong leadership and communication skills. You have a passion for delivering excellent guest experiences and supporting team performance in a fast-paced restaurant environment. Prior experience in a supervisory or outlet management role within F&B is preferred.

What will you be doing?

As an Outlet Manager, you will lead and support your team to deliver exceptional guest experiences while ensuring smooth daily operations and strong commercial performance. Your responsibilities include:

• Leading day-to-day restaurant operations, overseeing service flow, floor management, staffing, and guest satisfaction to ensure consistently high standards.

• Leading by example on the floor, engaging with guests, handling feedback and service recovery professionally, and setting the tone for hospitality and teamwork.

• Managing reservations, walk-ins, and table flow, optimising capacity, minimising waiting times, and coordinating closely with front- and back-of-house teams.

• Coaching, motivating, and developing your team, conducting briefings, promoting clear communication, and fostering a positive, accountable, and high-performing work culture.

• Driving sales and controlling costs, including upselling initiatives, labour planning, stock control, and minimising wastage to meet business targets.

• Ensuring compliance with SOPs, food safety, workplace safety, and brand standards, while maintaining cleanliness, organisation, and operational discipline.

• Coordinating and managing private events, working with internal teams and clients to deliver seamless event execution.

• Supporting administrative responsibilities, including reporting, scheduling, inventory oversight, and coordination with central operations and management teams.

What will you get?

• A competitive monthly salary

• Additional performance incentives up to $250

• Comprehensive medical and dental insurance

• Paid annual leave and Birthday leave

• Staff meal and transport

• The opportunity to develop and grow with the company

What’s next?

• We will contact you to arrange a quick chat over the phone.

• If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

Ideals Recruitment Pte Ltd

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

Job Description

☑ Salary: 4.5K – 6K (Depend on Experience)

☑ Work Location: Central

☑ 48 – 60 Hour Per Week

☑ Good Career Prospect

☑ Multiple Restaurant Location in Singapore

Job Scope

• Manage daily restaurant operations and oversee profit, loss, budgeting, and cost control.

• Drive revenue growth and regularly monitor performance to improve efficiency and results.

• Ensure food safety, operational safety, and a comfortable dining environment.

• Maintain high customer satisfaction by delivering professional service and resolving issues tactfully.

• Oversee manpower planning, scheduling, staff development, and performance management.

• Participate in hiring junior staff and handle counselling or disciplinary actions when needed.

• Manage administrative tasks and support any duties assigned by the Area Manager.

Requirement

• Diploma / Degree Qualification

• 5 Years of Management Experience in F&B Restaurant

• Possess leadership quality with ability to lead operations and service staff

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

 Only shortlisted candidate will be notified

 Soo Kok Ee (Jeffrey)

Registration No: R1436761

Little Farms

LITTLE FARMS

Job Description

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

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

Your mission (should you choose to accept it)

Make the kitchen:

• Fast ✅

• Clean ✅

• Calm ✅

• Consistent ✅

• Fun ✅ (yes, it’s possible)

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

Run the show (Operations)

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

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

• Build and refine SOPs so the team can execute like clockwork

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

Build a team, not just a roster (People)

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

• Set expectations, give real feedback, and keep performance sharp

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

• Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

• Protect quality and consistency with your life (and palate)

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

• Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

• Manage COGS, waste, and shrinkage like a pro

• Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

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

• Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

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

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

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

• Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

• Own outcomes end-to-end

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

• Make decisions with both craft and data

• Communicate clearly, coach daily, keep things aligned

• Build trust across BOH + FOH

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

• Create pride, ownership, and a culture people stay for

Andaz Singapore

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

Job Description

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

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

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Job Description

The role blends culinary artistry with strategic F&B management to deliver exceptional guest experiences that reflect the hotel’s services and brand standards. The Director leads menu innovation, maintains the highest levels of food quality and safety, and manages a talented culinary team to consistently exceed guest expectations.

Key Responsibilities:

Culinary Leadership

• Develop and execute innovative, seasonal menus across all outlets.

• Ensure consistency in food quality, presentation, and taste.

• Oversee kitchen operations, food safety, and hygiene compliance.

F&B Operations Management

• Ensure seamless service delivery and guest satisfaction across all touchpoints.

• Monitor and improve service standards, SOPs, and operational workflows.

• Coordinate with other departments to support banquet events, golf events and other ac-hoc members events.

Team Leadership & Development

• Recruit, train, and mentor culinary and F&B service teams.

• Foster a culture of excellence, collaboration, and continuous improvement.

• Conduct performance evaluations and implement development plans.

Financial

• Lead the budgeting process for both culinary and F&B department, ensuring alignment with financial targets.

• Monitor and manage food and beverage costs, as well as labour expenses, within departmental profit and loss (P&L) statements.

• Analyse financial reports to identify cost-control measures and areas.

Strategic Planning & Innovation

• Align F&B strategy with overall hotel goals and brand positioning.

• Stay ahead of industry trends and guest preferences.

• Drive sustainability initiatives in sourcing, waste reduction, and operations.

Qualifications:

• Degree in Culinary Arts, Hospitality Management, or related field

• 8+ years of progressive culinary leadership experience in hospitality industry

• Strong knowledge of global cuisines, dietary trends, and sustainability practices

• Proven ability to lead large teams and manage multi-outlet operations

• Excellent communication, leadership, and organizational skills

Copthorne King's Hotel Singapore

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

Job Description

• Responsible for exploring new business opportunities with potential clients to host functions at the hotel

• Possess the ability to organise work schedules and develop inter-departmental / Inter-personal communication skills between staff and guests, show initiative, calmness, tactfulness, honesty and flexibility

• Responsible for the development, promotion and sales of conference /MICE /Wedding business on behalf of the hotel

• Build strong rapport and develop a positive working relationship with existing clients for repeat business

• Study, evaluate and propose improvement for sales opportunities

• Responsible for driving and achieving business objectives and goals

• Conduct site inspection with potential clients and provide necessary marketing collaterals and information

• Manage daily and after-sales follow up

• Perform any other duties and responsibilities assigned by Director of Business Development  

Defence Collective Singapore Ltd

Defence Collective Singapore is a defence-inspired museum collective, which pays homage to Singapore’s resolve and determination, and its journey which has brought the nation to where it is today. Through its immersive galleries and fun, engaging experiences, the Defence Collective Singapore aims to share the Singapore Defence Story through its unique lens with all visitors.

Job Description

THIS IS A 2-YEARS RENEWABLE / CONVERTIBLE CONTRACT ROLE

Job Summary:

Singapore Discovery Centre is seeking a Manager (Hard Services) to oversee the building’s infrastructure, ensuring it remains safe, efficient, and well-maintained to support the smooth operation of the Centre. As the backbone of the facility, this role oversees all M&E, civil, and building systems, providing a stable foundation for all other services to function effectively. This leadership position drives internal teams and contractors to uphold system performance and safety standards, while also spearheading the transition to Integrated Facilities Management and Building Information Modelling (BIM) / Digital Twin.

Key Responsibilities:

 1. Strategic & Operational Leadership 

• Lead and manage all hard services, including M&E, ACMV, plumbing, fire protection, civil, and infrastructure systems.

• Develop and implement long-term maintenance and capital upgrade strategies to progressively uplift ageing infrastructure.

• Ensure operational continuity via robust preventive and corrective maintenance plans tailored for older building systems with full compliance to statutory codes, fire safety, and engineering best practices.

• Establish and enforce operational protocols that enhance reliability, safety, and readiness of all core engineering systems.

 2. Technical Oversight

• Lead adoption of Building Information Modelling (BIM) and digital asset tools to streamline maintenance planning and system integration.

• Oversee statutory inspections, testing, and audits (e.g., fire safety, structural), and ensure timely submission of compliance reports.

• Monitor and verify timely execution of maintenance works, cyclical repairs, and ad hoc projects according to the approved maintenance plan.

• Lead the response for emergency repairs and system breakdowns, providing hands-on technical guidance where necessary.

 3. Contractor Management & Facilities Maintenance

• Supervise internal operational teams to focus on managing systems safely and efficiently including managing vendor performance, SLAs, and service contracts while transiting to Integrated Facilities Management operation.

• Prepare and procure term service contracts to provide maintenance or repair works during this transition phase.

• Monitor and track asset performance, maintenance efficiency, providing engineering insights to drive business case proposals for CAPEX upgrades or system replacements.

4. Innovation & Sustainability

• Drive progressive upgrading of outdated systems through adoption of smart building solutions, IoT-based monitoring, and automation.

• Lead initiatives to enhance energy efficiency, water usage, and system resilience, aligning operations with sustainability targets.

• Stay current with industry trends to integrate future-ready engineering solutions and improve long-term asset performance.

 5. Safety, Emergency & Incident Management

• Lead the development and implementation of emergency response protocols and business continuity plans for all assets and systems.

• Oversee safety across front-of-house public areas, back-of-house operations, and contractor work zones.

• Coordinate closely with internal operational units during incidents, drills, and evacuation exercises.

• Conduct regular safety briefings, site inspections, and onboarding inductions for all personnel, including part-timers and interns.

• Represent the SDC team on Workplace Safety and Health (WSH) committee and manage CERT training requirements and compliance.

• Ensure timely submission and adherence to risk assessments, oversee Permit-to-Work (PTW) processes, and lead incident investigations where necessary. Continuously review and improve emergency response capabilities based on incident learnings and evolving risks.

 6. Budgeting and Reporting

• Prepare and manage annual budgets for Centre operations and capital improvements.

• Monitor KPIs and present quarterly reports on system failures.

• Lead root cause analyses for identified failures and perform necessary recovery.

 Qualifications & Experience:

• Bachelor’s Degree in Mechanical Engineering or equivalent.

• Minimum 8 years of relevant work experience in managing commercial, hospitality, attraction or mixed building developments.

• Minimum 3 years in managerial role managing hard services.

• Certified as Fire Safety Manager or Senior Fire Safety Manager and in practice for similar building capacity. Candidate will be registered as the building FSM to carry out the duties of FSM.

• Strong working knowledge of statutory codes and regulations. Familiar with statutory requirements on building services, facility operations, maintenance, and safety – such as smart building, green building practice, and energy management framework.

• Strong working knowledge of BIM, CMMS platform, digital asset management, smart building systems.

• Lead in crisis management planning, building audits, fire drills, and emergency protocols.

• Familiar with government procurement system and contract management

• Resilient to project complexities, demands, ensuring that all strategic and tactical objectives are met and fulfilled.

• Certified as Green Mark Facilities Manager, LEW Grade 7 / 8 / 9 will be considered favourably.

• Relevant experiences and digital transformation to BIM with IoT integration, BAS integration, smart building systems strongly preferred.

 Preferred Attributes:

• Resourceful, self-motivated, and results driven.

• Strategic thinker with operational agility and a continuous improvement mindset.

• Demonstrated ability to manage cross-functional teams and large-scale projects with excellent leadership, interpersonal and communication skills.

 Working Hours: 

• Comfortable working on rostered weekends and public holidays (as Duty Manager for the Centre) with approximately, 4 – 6 shifts/month with 1-2 shifts/week which may fall on weekends and/or public holidays (OIL will be given).

• Able to work beyond normal office working hours for troubleshooting and/or maintenance (when necessary).

Private Advertiser

Job Description

House Manager

We are seeking an experienced and service-oriented House Manager to oversee the daily operations of a private luxury household in Singapore. This role is ideal for candidates with a strong hospitality background who are accustomed to delivering 5-star service standards.

Key Responsibilities:

• Manage day-to-day household operations and schedules

• Supervise household staff and external service providers

• Coordinate maintenance, repairs, and vendors

• Ensure high standards of cleanliness, organisation, and service

• Support hosting of guests and family events

• Maintain discretion and confidentiality at all times

Requirements:

• Minimum 5 years’ experience
• Background in housekeeping, hotels or resorts is welcome.
• High level of confidentiality, discretion, professionalism, and trustworthiness.
• Hands-on, proactive, and able to work independently with minimal supervision.
• Flexible, reliable, and service-oriented with strong organizational and time-management skills.
• Excellent interpersonal and communication skills; able to stay calm under pressure.
• Fluent in English, both written and spoken.
• Willingness to work flexible hours, including weekends.
• Ability to travel when required.

Salary will commensurate with experience.

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities:

• Manage, oversee daily table-service restaurant operation and ensure compliance to operations standards and procedures.

• Responsible for the scheduling of work and the appropriate allocation of duties to staff.

• Supervise and direct staff to guarantee guest satisfaction in regards to food quality, cleanliness and service.

• Observes quality of food served and ensure that they are of a high standards.

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• Manage and maintain operational records which include inventory, sales and cash reports.

• Ensure consistent high quality of customer service.

• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed.

• Interviews and hires employees, evaluates employees' performance, and resolves minor employee grievances.

• Ensure that the monthly reports are followed up.

• Ensure smooth day to day operations.

Job Requirements: 

• Diploma holder with minimum 7 years of relevant restaurant experience

• Ability to control and manage food service operations

• Considerable knowledge of SFA hygiene and safety requirements for the operating of a restaurant.

• Strong leadership, highly independent, result-oriented and resourceful, with strong planning and organizational skills

• Computer Savvy and proficient in Microsoft Office.

• Able to work on rotating shifts (morning, afternoon and evening) including weekends and public holidays

• Candidate must possess a Food Safety Course (FSC) Level 1 Certificate, having a Level 3 would be an added advantage.

PARADISE ORIENTAL PTE. LTD.

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Hotpot

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Dynasty

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.