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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to ••••@res.com.sg)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Private Advertiser

Job Description

Operations Management

• Manage the day-to-day operations of the Central Kitchen to ensure smooth and efficient production.

• Develop and implement production schedules to meet outlet demand while minimizing waste.

• Ensure all products are prepared according to approved recipes, specifications, and quality standards.

• Monitor production capacity and recommend improvements to support business growth.

• Ensure timely fulfilment of production orders and deliveries to all outlets.

Food Safety & Regulatory Compliance

• Ensure full compliance with Singapore Food Agency (SFA) regulations.

• Maintain compliance with Food Safety Management System (FSMS), HACCP, ISO standards (where applicable), and internal SOPs.

• Ensure proper implementation of food hygiene, sanitation, allergen management, and traceability procedures.

• Lead internal audits and coordinate external regulatory inspections.

• Investigate food safety incidents and implement corrective and preventive actions.

Quality Assurance

• Ensure consistency in food quality, taste, appearance, and portioning across all products.

• Monitor product shelf life and storage conditions.

• Collaborate with the QA team to maintain product quality standards.

• Review customer and outlet feedback and implement continuous improvement initiatives.

Inventory & Cost Control

• Manage inventory levels of raw materials, packaging, and consumables.

• Monitor food costs, wastage, yield, and production efficiency.

• Conduct regular stock counts and inventory reconciliation.

• Work closely with Procurement to ensure adequate stock availability.

• Implement cost-saving initiatives without compromising quality.

People Management

• Lead, coach, and supervise Central Kitchen Supervisors, Team Leaders, and production staff.

• Plan manpower deployment based on production requirements.

• Conduct performance reviews and identify training needs.

• Foster a positive, safe, and productive working environment.

• Ensure staff compliance with company policies and food safety practices.

Equipment & Facility Management

• Ensure all kitchen equipment is properly maintained and serviced.

• Coordinate preventive maintenance schedules.

• Monitor utilities and operational expenses.

• Ensure cleanliness and housekeeping standards are maintained throughout the facility.

Product Development Support

• Support the Product Development and Culinary teams during new product launches.

• Participate in production trials and process validation.

• Recommend process improvements to improve efficiency and product consistency.

Continuous Improvement

• Identify opportunities to improve productivity, workflow, and operational efficiency.

• Develop and review Standard Operating Procedures (SOPs).

• Drive Lean Manufacturing and continuous improvement initiatives where applicable.

• Analyse operational data and prepare recommendations for management.

Key Performance Indicators (KPIs)

• Production schedule adherence

• Product quality consistency

• Food safety and audit compliance

• Inventory accuracy

• Food cost and wastage control

• Labour productivity

• On-time delivery performance

• Equipment downtime

• Customer complaint rate

• Staff turnover and engagement

Experience

• Minimum 5 years of experience in Central Kitchen, Food Manufacturing, Catering, or F&B Production Operations in a similar capacity or a supervisory level.

• Experience managing high-volume food production is preferred.

• Experience in multi-outlet restaurant operations will be an advantage.

1-Group (Singapore)

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

Job Description

Job Responsibilites

• Set Objective, follows through Vision and Mission for the Bar.

• Drive both food and beverage revenue and plan forecast.

• Oversee accurate cash-up procedures and ensure necessary paperwork is complete.

• Set up and follow through the SOP for beverage recipe ensuring consistence taste standard for beverages.

• Ensure adherence to stock control procedures and manage all purchases.

• Delegate duties and task to staff to maximize productivity and resources through effective scheduling.

• Training and development.

• Monitor cleanliness and hygiene of bar area

• Promote and practice compliance with fire, health, safety and hygiene standards and regulations

• Generate and present financial report.

• Maintain regular communication with staff and management through meetings and discussions

Requirement:

• This position requires strong attention and skills involving detail planning, organising, leadership, strategic thinking, business acumen & communication proficiency.

• Candidate must at least possess primary/secondary/O-Level any field.

• Minimum 3 to 5 years’ experience in related field is required.

The Standard, Pattaya Na Jomtien

Job Description

Summary

The Standard Hotels

Job Description

Summary

The Standard Hotels

Job Description

Summary

LCMT Company Limited

Job Description

We are looking for an ambitious individual to fill the role of Financial Controller.

JOB RESPONSIBILITIES:

• Manage, motivate, and supervise finance and accounting team, and foster cross functional communication and cooperation

• Ensure completeness, correctness and on time submission of statutory financial statements, taxes and BOI reports

• Responsible for monthly management reports, budget, forecast and analysis

• Ensure compliance of BOI, Tax, Transfer Pricing and other matters with local regulations

• Responsible for improvement of existing accounting and finance practices/procedures, and ensure good internal control

• Liaise with shareholders’ finance team, internal-external auditors, BOI and The Revenue Department regarding finance, accounting, taxation, and BOI issues.

• Manage and deliver any ad-hoc projects/task as assigned by CEO/CFO

 QUALIFICATIONS:

• Bachelor or Master degree in Accounting or Finance.

• CPD required, CPA preferred

•  At least 10 years of management/supervisory experience in accounting/finance role. Extensive knowledge of budgeting, financial reporting and analysis, accounting principles and practices, taxation, and BOI.

• Strong knowledge in accounting standard, taxation, and BOI regulations

• Having internal control mindset

• Excellent analytical skills, including the ability to extract, compile and analyse data.

• Self-driven and able to work independently.

• Good personality, interpersonal and leadership skills and positive thinking

• Good ability to communicate in English, both verbally and written.

The successful candidate who must be keen to deal with “CHALLENGES” will be offered an attractive remuneration and benefits package.

Reignwood Holding Co., Ltd.

Job Description

Location: Reignwood Park, Lam Luk Ka Khlong 11, Pathum Thani

Key Responsibilities:

Financial:

• Lead business planning, performance analysis, and pricing strategies to optimize profitability.

• Proactively manage cost centers using key performance indicators to maintain efficient cost structure without compromising service quality

• Enhances associate productivity through strategic multi-skilling, multi-tasking, and flexible scheduling to achieve business financial objectives and exceed guest expectations.

• Ensures each profit center (such as Outlet, Bar, Events) operates effectively to optimize profitability while upholding the brand promise.

Operations:

• Ensure all F&B operations align with corporate strategy and brand standards.  

• Monitor operations and foster cross-departmental collaboration to ensure smooth service delivery.  

• Provides feedback on the results of the consumer audit and ensures that the relevant changes are implemented.  

• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments.  

• Ensures that all associates are up to date with the availability of seasonal and new products on the market.  

• Tastes and monitors the food and beverage products served throughout the operation, providing feedback where appropriate.  

• Reviews and updates (in coordination with Director of Culinary) all aspects of event management.  

Marketing:

• Prepares, utilizes and updates an annual marketing plan, broken down as necessary by department.

• Evaluates local, national, and international market trends, vendors, and other hotel/restaurant operations constantly to make sure that the organization's own operations remain competitive and cutting-edge.

People Management:

• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that department heads follow organization guidelines when recruiting and use a competency-based approach to selecting their associates.

• Maximize the effectiveness of department heads by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual performance development discussions with key Food and Beverage associates and supports them in their professional development goals. Ensure that they, in turn, conduct yearly performance development discussions with their associates.

Others :

• Oversee the development of dynamic digital SOPs and operational guidelines accessible across platforms.

• Ensure consistent delivery of the brand promise through outstanding guest service, proactive issue resolution and a culture of hospitality.

• Carries out any other reasonable duties and responsibilities as assigned.

Qualifications :

Education:

• A bachelor’s degree in hospitality management, hotel management or business adminstration is preferred.

Experience:

• A minimum of 5 to 10 years’ experience in hotel food and beverage operations, including at least 3 to 5 years serving as Director of Food and Beverage.

• Experience with free-standing lifestyle restaurant operations.

• Demonstrated history of leadership in reputable hotel companies, consistently upholding high business standards.

Knowledge:

• Strong knowledge of industry-standard software, including Micros, Opera, Infrasys, Microsoft Office, and others.

Skills:

• Ability to quick learn specialized reservations and other programs as required.

• Proven leadership abilities and expertise in training and development.

• Strong financial acumen, with experience in managing budgets and cost controls.

• Exceptional communication skills, both written and verbal.

HOLINA CO., LTD.

Job Description

WE’RE HIRING!

Position: Head Chef

📍 Work Location: Holina Healing Centre, Khao Yai, Nakhon Ratchasima

Key Responsibilities

• Manage all kitchen operations and supervise the kitchen team

• Plan and develop menus aligned with the Holina Healing concept

• Ensure consistent standards of food quality, taste, and presentation

• Maintain cleanliness, hygiene, and safety standards throughout the kitchen

• Plan purchasing and manage ingredients, inventory, and food costs

• Prepare staff schedules and support the development of the kitchen team

• Coordinate with management and other relevant departments

• Respond to guest feedback and continuously improve food quality and service

Qualifications

• Previous experience as a Head Chef, Executive Chef, or Sous Chef

• Strong kitchen management and team leadership skills

• Knowledge of food cost control, inventory management, and food hygiene standards

• Responsible, proactive, and able to solve problems effectively

• Ability to work under pressure and collaborate well with others

• Experience in healthy cuisine, international cuisine, or the wellness industry will be an advantage

• English communication skills will be an advantage

• Available to start in early September 2026

📩 Interested candidates are invited to submit their CV/resume to:
••••@holinakpg.com

KOS International Limited

Job Description

The Opportunity

We are partnering with a global F&B leader to find a Head of Procurement for their newly created regional role covering Hong Kong, Singapore, and SEA.

If you're a hands-on procurement leader who enjoys daily execution while shaping strategy, read on.

Key Responsibilities

• Lead a team of across HK and Singapore

• Drive direct & indirect procurement

• Execute end-to-end category management - tenders, negotiations, supplier relationships

• Build regional supplier networks and drive cost optimisation

• Embed ESG & sustainability into procurement decisions

• Collaborate cross-functionally with operations, culinary, and finance teams

• Shape procurement governance and process improvement post-restructuring

Who We're Looking For

Must-Haves:

• 10+ years in procurement / strategic sourcing

• Proven team leadership

• Strong execution mindset - daily tenders, negotiations, supplier management

• Experience managing both direct & indirect spend

• Regional exposure - HK, Singapore, or broader SEA

• Excellent stakeholder influence and communication skills

Nice-to-Haves:

• FMCG, retail, hospitality, or foodservice background

• ESG / sustainability experience

• Procurement system implementation (SAP, Oracle, D365)

Click "Apply Now" to apply for this position or call Jason Li at +85• •••• •962 for a confidential discussion. All information collected will be kept in strict confidence and will be used for recruitment purpose only.

Private Advertiser

Job Description

About the Role

Are you a hospitality professional with an eye for detail, exceptional leadership skills, and a true "host mindset"? We are seeking a Workplace & Hospitality Manager to oversee our modern corporate office operations, lead our facility and housekeeping teams, and deliver premier hosting experiences for our executives and VIP guests.

If you have a strong background in Hotel Operations, Fine Dining / High-End Restaurant Management, Luxury Property Management, or Corporate Hospitality, and excel in both front-of-house service and back-of-house facility operations—this role is designed for you!

Key Responsibilities

VIP Guest Relations & Fine Dining Hospitality:

• Plan, organize, and manage executive receptions, VIP guest visits, and evening hosting events.

• Oversee food and beverage service standards, including table presentation, and guest hospitality setup.

• Supervise, brief, and coordinate waitstaff and temporary servers to ensure high-end hospitality standards.

Housekeeping Leadership & Facility Management:

• Serve as the Housekeeping Team Lead: create schedules, assign duties, monitor performance, and maintain flawless cleanliness across office, reception, and common areas.

• Review, verify, and summarize Overtime (OT) records and attendance logs for housekeeping staff for managerial approval.

• Manage office facilities, building operations, utilities, safety compliance, and hygiene standards.

• Coordinate with external contractors, architects, and engineers for facility repairs, building maintenance, and office renovation projects.

Executive & Event Support:

• Provide administrative support to executives, including schedule coordination, travel arrangements, guest hospitality, and task tracking.

• Plan, budget, and execute internal company events, annual parties, team-building activities, birthday celebrations, and CSR initiatives.

Office Administration & Budgeting:

• Manage office operating expenses within assigned budgets, oversee procurement, and handle inventory for office supplies, refreshments, and wines.

• Maintain document filing systems, company records, asset tracking, and strict confidentiality of sensitive corporate information.

• Act as the primary coordinator across departments, external vendors, and service providers to ensure smooth daily operations.

Qualifications & Requirements

• Experience: 3–5 years of experience in Hotel Operations (Front Office / Housekeeping Supervisor), Fine Dining / Luxury Restaurant Management, Luxury Property Management (Building Manager / Concierge), or Workplace Management.

• Hospitality & F&B Expertise: Solid knowledge of dining service standards, guest etiquette. Possess an active "ownership" and "host mindset" with strong attention to detail.

• Leadership & People Management: Proven experience in supervising housekeeping teams, waitstaff, and external vendors. Ability to manage work shifts, OT calculations, and performance tracking.

• Time Flexibility: Ability to work flexible hours and overtime (OT) during evening events or VIP hosting sessions when required.

• Core Competencies: Excellent leadership, negotiation, problem-solving, budget control, and vendor management skills.

• Language & Tech Skills: Good command of spoken and written English. Proficiency in Microsoft Office / Google Workspace and digital workplace tools.

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

***Location near BTS Phrom Phong

MCI CONSULTING PTE. LTD.

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Job Highlights

• Reputable Premium Grocery Supermarket Chain

• Salary: $3,00 to $3,600 (Based on experience)

• Attractive Company Benefits: 21 Days Annual Leave, Annual Increment + AWS + Variable Bonus

• Location: Island wide locations available (Assigned based on operational needs).

Job Responsibilities

As a Department Manager, you will lead daily store operations and drive department success:

• Team Leadership: Lead, guide, and create work schedules for a team of up to 10 members.

• Business Operations: Manage department sales, profitability, stock inventory, and stock rotation.

• Store Standards: Ensure high standards of visual merchandising, cleanliness, and customer service.

Job Requirements

• At least 1 year of team lead or supervisory experience in Supermarket, Retail, F&B, or Hospitality sectors.

• Able to work retail operational hours, including weekends and Public Holidays (6-day work week, 44 hours)

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.  

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON. 

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application. 

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf 

**We regret to inform that only shortlisted candidates would be notified. 

LIM SHIAW SIAN 
Registration Number: R26162121 
EA Licence No: 13C6730 (MCI Career Consulting Pte Ltd) 

MR.K 3 PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

The Supreme HR Advisory Pte Ltd

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

Job Description

Chef (Spanish Cuisine, Entry Level Welcome)

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

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

Location: Guoco Tower Tanjong Pagar / Paya Lebar

Job Description:

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

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

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

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

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

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

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

Requirements:

• With F&B experience is preferred

• Training Provided

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

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 Package: Basic Up to $3500 + AWS

• 3 Michelin Stars Restaurant

• Working Location: Central

• Working Days: 5 days work week with split shift

Your Role, Your Influence:

• Preparing and cooking a variety of dishes to our exacting standards

• Maintaining a clean, organised and efficient work station

• Assisting the Head Chef and Sous Chefs in menu planning and development

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

• Collaborating with the wider team to deliver an outstanding dining experience for our customers

The Ingredients for Success:

• Minimum 1-2 years' experience as a Chef De Partie or similar culinary role

• Excellent knife skills and expertise in various cooking techniques

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

Bulletproof Concepts Pte Ltd.

Job Description

About the Role

WILD/FIRE is one of Singapore's original premium burger concepts. It isn't just a burger restaurant. It's one of the few places left that still respects what a burger is made of.

Today, we're looking for a Head Chef who shares that obsession. Not someone looking for another kitchen job. Someone who takes pride in craftsmanship, demands consistency, able to develop a great team, and believes that the smallest details can make the biggest difference.

Someone who wants to help build the best wood-fired burger experience in Singapore that our customers have come to expect.

Key Responsibilities

• Lead and manage all kitchen operations, ensuring efficient service and consistent food quality.

• Recruit, train, mentor, and develop kitchen staff while fostering a positive, high-performing culture.

• Work with management on menu development, recipe refinement, and product innovation.

• Develop, implement, and maintain SOPs, recipe documentation, portion controls, and kitchen systems.

• Manage food costs, inventory, purchasing, supplier relationships, and wastage control.

• Ensure compliance with all SFA food safety, hygiene, and workplace safety requirements.

• Collaborate with front-of-house and management teams to deliver an outstanding guest experience.

• Support business growth through continuous improvement of kitchen operations and performance.

What We're Looking For

• Minimum 2 years’ experience as a Head Chef, Executive Chef, or senior kitchen leadership role.

• Strong leadership skills, with the ability to train, manage, motivate, and bring out the best in a small kitchen team.

• A hands-on leader who leads by example and is willing to work alongside the team to get things done.

• Able to set clear standards, maintain discipline, and ensure consistency every day.

• Takes pride in food quality, craftsmanship, and doing things the right way.

• Organized, detail-oriented, and able to create and follow systems to improve kitchen operations.

• Takes ownership of the kitchen and treats the business as their own.

• Wants to grow with the brand and make a lasting impact.

Why Join WILD/FIRE

WILD/FIRE is not trying to become another burger chain. We're focused on doing one thing exceptionally well. Every day, we challenge ourselves to deliver a better burger, a better guest experience, and a better standard of hospitality. As Head Chef, you'll play a critical role in shaping the next chapter of the business, and leave your mark on one of Singapore's most distinctive burger concepts.

About WILD/FIRE

For over a decade, WILD/FIRE has remained committed to a simple philosophy: Respect the Beef. We specialize in Fullblood Wagyu burgers made exclusively from hand-cut beef, carefully hand-crafted to preserve texture and finished over wood fire for unmistakable flavour.

It's slower. It's harder. But we believe it's worth it.

Our focus is on quality ingredients, careful craftsmanship, and delivering memorable dining experiences through consistency and attention to detail.

11 Years On

More Fire More Flavour

Apply Now

If you're an experienced chef looking for an opportunity to lead a kitchen, build systems, and make a meaningful impact on a growing brand, we'd love to hear from you.

Please submit your CV along with a brief introduction outlining your relevant experience and current salary expectations.

Nanachome

Job Description

Join Nanachome Singapore Be Part of Something Extraordinary!

Minami-Aoyama Nanachome is one of Japan's most celebrated premium charcoal-grilled yakitori restaurants, earning prestigious recognition including One Michelin Star and Tabelog Bronze, and is renowned as one of the most sought-after dining reservations in Japan.

Now, Nanachome proudly opens its first international restaurant in Singapore, marking the beginning of an exciting new chapter.

As a newly established brand in Singapore, this is more than just a job—it's an opportunity to grow with us from the very beginning. We are building a warm, supportive, and professional team where every individual is valued. Whether you are looking to develop your skills, advance your career, or take on greater responsibilities in the future, Nanachome offers the platform to help you succeed.

Backed by experienced partners from Singapore, Tokyo, and Shanghai, we are committed to creating an exceptional workplace while bringing authentic Japanese yakitori culture to Southeast Asia.

If you are passionate about hospitality, eager to learn, and ready to grow with an exciting new brand, we would love to welcome you to the Nanachome family.We are currently seeking:

Responsibilities

- Develop and implement kitchen SOPs and standards prior to opening; conduct staff training, assessments and ongoing coaching.

- Ensure staff adhere to health and safety regulations, including food handling and cleanliness.

Requirements

- Experienced in Japanese cuisine 3 years minimum.

- Able to work closely with and support the Japanese Head Chef.

- Strong knowledge of Japanese cuisine and kitchen operations.

- Has an established network with relevant food suppliers and vendors (preferred).

- Able to communicate effectively in Japanese with the Head Chef(preferred).

- Strong understanding of Fine Dining service standards, workflows and guest experience.

- Proven ability to train, supervise, and develop kitchen team, ensure consistent high service standards across the restaurant.

- Must be able to speak Japanese language.

Salary Package and Benefits.

- Salary: S$7,000–S$8,500 (depending on experience and qualifications)

- Staff meals provided

- Medical benefits (14 days outpatient medical leave and 60 days hospitalization leave)

- Annual leave: 8 days

- Performance bonus subject to business performance.

- Training and development opportunities.

-Permanent Sunday Off

Interested candidates, please apply with your detailed resume. Kindly put with your application.

Job Type : Full – Time, 6 Days Work Week.

Working Location : Teck Lim Road (No Quota) (Only SG and PR)

1-Group (Singapore)

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

Job Description

• Responsible for the day-to-day operations and administration of the restaurant.

• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.

• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.

• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.

• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.

• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.

• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.

• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.

• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.

• Supervising of employee and provide training and development plan.

• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.

Job Requirements:

• Candidate must possess min. Diploma in Food and Beverage or equivalent;

• Candidate must possess at least 3 years relevant experience in casual/fine dining/Event Execution;

• Knowledge of wine and other alcoholic beverage will be an added advantage;

• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;

• Strong customer service and problem solving skill;

• Strong and dynamic personality who is willing to learn new items on food and service;

• Strong planning and people management skill to lead a dynamic service team;

• Team player with excellent interpersonal and communication skills;

• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines;

• Able to work in fast-paced F&B environment;

• Able to commit shift work, weekends and public holidays;

• Proficient in MS Office applications for administrative work

Shin Katsu

Job Description

Company Overview

Shin Katsu redefines tonkatsu with a focus on craftsmanship, authenticity, and balance. The brand embodies sincerity, innovation, and premium Japanese dining experiences in Singapore.

Job Summary

Lead daily restaurant operations and team development at Shin Katsu, ensuring exceptional Japanese dining service, operational efficiency, and business growth through strategic management and customer engagement.

Responsibilities

• Manage daily restaurant operations, including front-of-house service, staff performance, and operational efficiency to ensure smooth service delivery
• Lead, motivate, and develop the restaurant team to achieve high standards of hospitality and professionalism
• Collaborate with the Head Chef and kitchen team to coordinate front-of-house and back-of-house activities effectively
• Uphold and promote high standards of Japanese dining etiquette, hospitality, and service excellence
• Drive sales growth by implementing effective upselling strategies for food, wine, sake, and beverages
• Develop and maintain in-depth product knowledge to provide expert recommendations on premium Japanese sake, wine, and beverages
• Plan and execute wine-pairing experiences, sake tastings, and special dining events to enhance guest engagement
• Manage staff scheduling, manpower planning, and daily deployment to optimize restaurant operations
• Monitor and analyze restaurant sales, labour costs, food costs, and operating expenses to support profitability
• Oversee inventory management, stock control, and cost-control initiatives to maintain operational efficiency
• Analyze sales and operational reports to identify business opportunities and implement improvements
• Support the development and execution of seasonal menus, promotions, and marketing campaigns
• Build and maintain strong customer relationships to enhance retention and loyalty
• Handle guest feedback and complaints professionally with cultural sensitivity and commitment to satisfaction
• Ensure compliance with company policies, food safety regulations, workplace safety, and other applicable laws
• Conduct staff training, performance coaching, and regular team briefings to foster continuous improvement
• Assist senior management in formulating business strategies and initiatives to drive restaurant growth

Required competencies and certifications

• Professional Certificate or equivalent qualification
• Minimum 3–5 years of restaurant management experience, preferably in Japanese cuisine or premium dining
• Proven ability to manage restaurant operations and lead teams effectively
• Strong leadership, communication, and interpersonal skills demonstrated through team management and guest interactions
• Excellent customer service and problem-solving skills applied in resolving guest issues and enhancing satisfaction
• Solid understanding of restaurant sales, labour management, and cost control to maintain profitability

Preferred competencies and qualifications

• Knowledge of Japanese cuisine, dining culture, and hospitality standards to enrich guest experiences
• Strong knowledge of wine and sake; WSET certification or relevant wine/sake qualifications highly valued
• Food safety certification considered advantageous
• Experience in premium dining, Japanese restaurants, or high-end hospitality environments preferred

Other Information

Benefits and Work Details

• Work week: 5.5 days per week
• Working hours: Shift-based, including weekends and public holidays
• Location: Tanjong Pagar, Singapore

📌 Note: Only shortlisted candidates will be contacted.

Crowne Plaza Hotel Changi Airport

What's your passion? Whether you're into snowboarding, shopping or salsa dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do to their hobbies - people who put our guests at the heart of everything they do.

Job Description

As Chef De Partie, you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious food - helping to create memorable experiences for guests whenever they hold their events in our hotel. You will be working in our Italian Cuisine restaurant.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare, cook, serve and store a variety of dishes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre/One Holland Village/ Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee daily restaurant operations, ensuring excellent guest service and smooth team performance.
• Manage financial, administrative, and payroll tasks in compliance with company policies.
• Enforce hygiene, safety, and operational standards throughout the restaurant.
• Train, mentor, and support staff development, including onboarding of new employees.
• Analyze sales metrics, manage systems (POS), and implement improvements to drive growth.

REQUIREMENTS

• At least 3 years of relevant experience in the F&B industry
• Minimum Diploma or Degree in Hospitality Management / Professional Certificate / Nitec
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to ••••@hedonismhospitality.co with your availability date and expected salary.

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

Al-Bismi Meat Supplier

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

Worldwide Hotels Management (H) Pte. Ltd.

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

Job Description

The Head of Reservations is responsible for leading and managing the Reservations team across the Group's hotel properties. The role oversees all Reservations-related operations, drives client loyalty by delivering service excellence throughout each customer journey, and achieves individual and team revenue goals through effective leadership, process optimisation and operational excellence.

The Head of Reservations is also responsible for standardising Reservations practices across the Group, developing team capabilities, driving continuous improvement initiatives, and leveraging AI-powered and digital solutions to enhance productivity, improve decision-making, optimise workflows and elevate the overall customer experience.

This role reports directly to the Revenue Head.

Job Description

• Leads and manages the Corporate and franchised cluster Reservations teams across all assigned hotel properties, ensuring operational consistency, service excellence and achievement of business objectives.

• Develops and implements standard operating procedures, service standards and best practices across all Reservations teams to ensure consistency, efficiency and compliance.

• Possesses sound understanding of the overall Hospitality sector, relevant market trends and identifies new Reservations sales opportunities, thereby selling effectively against competitor hotels.

• Monitors forecast versus actual reservation sales data and analyses rate variance reports to identify trends and recommend corrective actions.

• Oversees the overall Reservations administration; reviews, recommends and implements new or enhanced Reservations-related policies, procedures and workflows.

• Oversees the annual departmental operating budget and resource planning for the Corporate Reservations function.

• Reviews staffing requirements, work schedules and manpower deployment across the Corporate and Cluster Reservations teams to optimise operational efficiency.

• Drives continuous process improvement initiatives by identifying opportunities to streamline Reservations workflows, eliminate manual processes and improve operational effectiveness.

• Champions the adoption of approved AI-powered tools and digital technologies to improve productivity, automate repetitive administrative tasks, enhance reporting accuracy, support forecasting, generate operational insights and improve overall service delivery.

• Evaluates emerging AI technologies and recommends practical applications that enhance Reservations operations while ensuring compliance with company policies, data security and guest confidentiality requirements.

•  Executes and oversees the operational aspects of business booked, including but not limited to:

1. Proactively communicating rates and inventory levels in alignment with Revenue Management's same-day yield and occupancy strategies.

2. Monitoring team call volumes, reservations conversion, abandoned calls and reservation no-shows, and implementing initiatives to improve productivity, maximise conversion and minimise revenue leakage.

3. Corresponding with and servicing Corporate clients, Travel Agents and other client groups by identifying reservation requirements and recommending appropriate accommodation solutions to strengthen customer relationships and grow business opportunities.

• Utilises reservation data, business intelligence reports and AI-assisted analytics to identify booking trends, guest preferences, demand patterns and operational improvement opportunities.

• Empowers Reservations Officers to troubleshoot, resolve and document client issues promptly while ensuring a high level of customer satisfaction.

• Collaborates closely with Revenue Management, Sales, Marketing and Hotel Operations to optimise inventory management, revenue opportunities and guest experience.

• Participates in weekly and monthly Revenue Management, Sales and Commercial meetings as required.

• Develops and maintains Reservations onboarding, training and competency programmes for new team members, including training on approved AI tools, digital systems and technology-enabled work processes.

Team Development and Resource Management

• Provides leadership and direction to the Corporate Reservations team and Cluster Reservations teams by fostering a high-performance, collaborative and customer-centric culture.

• Utilises strong interpersonal and communication skills to lead, influence and motivate team members while promoting sound business decision-making and demonstrating integrity.

• Coaches, mentors and develops Reservations leaders and team members through regular performance reviews, training and career development initiatives.

• Builds strong teamwork and collaboration across Corporate and Hotel Reservations teams to achieve common operational and commercial objectives.

• Communicates Reservations strategies, policies and operational expectations clearly and effectively to ensure alignment across all teams.

• Implements and maintains a comprehensive training framework to ensure employees possess the knowledge, skills and competencies required to perform their roles effectively.

• Promotes continuous learning, innovation and digital adoption by encouraging the effective use of AI-enabled technologies and productivity tools to improve efficiency, service quality and employee effectiveness.

• Monitors team performance through appropriate operational and service KPIs and implements action plans to drive continuous improvement.

Other duties

• Identifies and recommends new initiatives, including digital transformation and AI-enabled process improvements, to enhance the effectiveness and efficiency of the Reservations function.

• Keeps abreast of industry trends, emerging hospitality technologies and AI innovations that can strengthen Reservations operations and customer experience.

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

• Undertakes any other ad hoc duties and projects as assigned by the Revenue Head.

Job Requirement

• 7–10 years' experience in Hotel Reservations at the hotel property and/or corporate level is essential.

• 3–4 years' supervisory experience as an effective Team Lead is required.

• Strong working knowledge of hotel distribution systems (Hotel PMS, GDS, CRS and related reservation technologies) and possesses the exceptional ability to communicate clearly and tactfully under challenging circumstances (e.g. guest recovery).

• Diploma or Degree in Hospitality Management, Business and/or other equivalent professional qualifications.

• ·Excellent written and verbal communication, analytical, problem-solving and customer service skills.

• Experience using AI-powered workplace productivity tools (e.g. Microsoft Copilot, ChatGPT or other approved AI applications) to improve operational efficiency, reporting, communication or process automation will be an added advantage.

• Demonstrated interest in digital transformation, process improvement and the adoption of technology to enhance business performance.

• Having the highest ethical standards.

• A high degree of self-motivation and drive for high performance, while instilling a culture of positive engagement, innovation and care in the workplace.

Marriott International

Job Description

JOB SUMMARY

Functions as the strategic business leader of property operations and acts as General Manager in his/her absence. Areas of responsibility include Front Office, Retail/Gift Shops, Recreation/Fitness Center, Housekeeping, Security/Loss Prevention, Engineering/Maintenance, Food and Beverage/Culinary and Event Management, where applicable. Position works with direct reports (Executive Committee members and department heads) to develop and implement the operations strategy and ensuring implementation of the brand service strategy and brand initiatives. The position ensuring operations meet the brand’s target customer needs, ensuring employee satisfaction, focuses on growing revenues and maximizes financial performance. As a member of the Executive Committee, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE 

Education and Experience

• 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 8 years’ experience in the management operations, sales and marketing, or related professional area.

OR

• 4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 6years’ experience in the management operations, sales and marketing, or related professional area.

CORE WORK ACTIVITIES

Managing Profitability and Departmental Budgets

• Keeps operations team focused on the critical components of operations to drive guest satisfaction and the desired financial results.

• Ensures that all operational areas have an atmosphere that is conducive to the overall guest experience.

• Reviews financial reports and statements to determine how Operations is performing against budget.

• Ensures capital expenditure funds are being used to address the priorities outlined in the service strategy.

• Works with direct reports to determine areas of concern and establishing ways to improve the departments’ financial performance.

• Strives to maintain profit margins without compromising guest or employee satisfaction.

• Identifies and analyzes operational challenges and facilitates the development of solutions to prevent reoccurrence.

• Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses.

• Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holds team accountable for results.

• Develops an operational strategy that is aligned with the brand’s business strategy and leads its execution.

• Makes and executes key decisions to keep property moving forward towards achievement of goals.

Managing Property Operations

• Strives to improve service performance.

• Communicates a clear and consistent message regarding operational goals to produce desired results on a continuous basis.

• Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

• Ensures core elements of the service strategy are in place to produce the desired results.

• Tours building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities.

Leading Property Operations Teams

• Establishes a vision for product and service delivery on property.

• Champions the brand’s service vision for product and service delivery and ensuring alignment amongst the property leadership team.

• Ensures employees are treated fairly and equitably.

Managing and Conducting Human Resources Activities

• Observes service behaviors of employees and providing feedback to individuals and/or managers.

• Hires operations management team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

• Utilizes an “open door” policy and reviewing employee satisfaction results to identify and address employee problems or concerns.

• Stays knowledgeable of leadership talent in the property.

• Fosters employee commitment to providing excellent service, participating in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.

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

• 3 Michelin Stars Restaurant

• Working Location: Central

• Working Days & Hours: 5 days work week

• Salary Range: Basic Up to $4200

Your Role, Your Influence:

• Set up restaurant kitchen opening from the scratch

• Provide costing inputs of new menu items and function package

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

• Monitor and maintain optimum food inventory to reduce wastage

• Maintain high quality of food preparation and presentation

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

• Assist in recruitment and training of kitchen staff

The Ingredients for Success:

• At least 2 years of relevant experiences

• Team player

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

Marriott International

Job Description

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating more than 530 bakeries in France and 29 countries. We offer career growth opportunities in Singapore and ASEAN with competitive compensation and benefits.

Job Summary

Lead daily bakery operations and team management to deliver excellent guest service, achieve revenue targets, and maintain high standards of cleanliness and efficiency in a fast-paced environment.

Responsibilities

• Lead daily bakery operations including opening and closing procedures to ensure smooth workflow and team coordination
• Induct, mentor, and train junior staff to enhance their skills and achieve high guest satisfaction
• Recommend and up-sell menu items and inform guests of promotions to drive revenue growth
• Develop and implement customer service action plans to improve service quality
• Optimize resource use and minimize wastage through effective operational planning
• Deliver prompt and excellent customer service to guests, addressing their needs proactively
• Foster a collaborative and high-performing team culture to boost staff morale and productivity
• Strategize manpower planning to meet operational demands within budget constraints
• Manage guest complaints with empathy and provide effective service recovery solutions
• Oversee the smooth launch and integration of new food and beverage products
• Maintain restaurant cleanliness and hygiene standards consistently
• Plan manpower deployment efficiently to support operational requirements

Preferred competencies and qualifications

• Diploma in any field
• At least 3 years of relevant experience including team management
• Strong communication, interpersonal, leadership, and organizational skills
• Ability to perform effectively in a fast-paced environment
• Willingness to work 5 days rotating shifts including weekends and public holidays
• Business and financial acumen to support profitability targets is advantageous

Other Information

• 5 DAYS WORK!
• ATTRACTIVE BENEFITS!
• Please send your resume to ••••@paul-singapore.com to apply

Martino Agency

Job Description

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

LUXURY ISLANDS PTE. LTD.

Job Description

The Bar Manager is responsible for the end-to-end operation of the hotel’s specialty and pool bar. This role ensures exceptional guest experiences, drives beverage revenue, maintains brand standards, and leads ahigh-performing bar team. The ideal candidate must have extensive experience managing bar operations within a hotel environment.

Key Responsibilities

• Oversee daily bar operations, ensuring smooth service flow from opening to closing
• Maintain 5-star standards of cleanliness, setup, glassware polish, and ambience at all times.
• Act as the senior point of contact on the floor during peak hours, supporting bartenders and resolving issues in real time.
• Coordinate with other F&B outlets, kitchen, stewarding, and front office to ensure seamless guest service.
• Recruit, train, schedule, and supervise bartenders/ mixologist.
• Conduct regular product knowledge, mixology, customer service, and responsible alcohol service training.
• Perform performance reviews, provide coaching, and implement recognition programs to drive engagement.
• Foster a positive, inclusive, and professional working culture aligned with hotel values.
• Ensure all guests receive prompt, courteous, and personalized beverage service.
• Handle guest inquiries, feedback, and complaints with discretion and professionalism.
• Build rapport with regular guests and VIPs to encourage loyalty and repeat visits.
• Organize and host beverage-related events such as tastings and promotions
• Design, update, and cost beverage menus in collaboration with the F&B Leader and Executive Chef.
• Stay current with international drink trends, craft cocktails, spirits, wines, and non-alcoholic offerings.
• Implement seasonal promotions and signature cocktails to drive revenue.
• Monitor stock levels, place orders, and manage supplier relationships for liquor, beverages, and bar supplies.
• Conduct regular inventory checks, stock takes, and reconcile variances.
• Implement cost control measures, minimize wastage, and achieve target gross profit margins.
• Ensure full compliance with local licensing laws, health and safety regulations, and hotel policies.
• Maintain accurate records for billing, cash handling, and POS transactions.
• Assist in preparing and managing the bar’s operating budget.
• Analyze sales reports, guest feedback, and cost data to identify opportunities for improvement.
• Prepare weekly/monthly reports for F&B leadership on performance, incidents, and team updates.
• Ensure all staff attendance, training records, and compliance documentation are up to date.

Martino Agency

Job Description

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

BREAD DE DULCE PTE. LTD.

With over 40,000 restaurants, the Subway® brand is the largest sandwich chain in the world. Due to continued growth across the region our Franchise Owners are looking to recruit motivated and driven team members to join the Subway® brand. Subway® Sandwich Artist™s are the face of our Franchise Owners’ restaurants. As well as preparing and serving delicious Subway® sandwiches you will meet and greet guests and deliver exceptional guest service.

Job Description

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Assistant Manager/F&B Executive assist the Manager to leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 10 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

In this role you will support the Outlet Operations Manager in delivering quality assurance and customer satisfaction. You will be the expert in aligning company objectives by developing operational procedures and training outlet staff for optimising business and financial performance. This involves cross functional collaboration to plan, coordinate and manage outlet activities to achieve business synergy.

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations
• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth
• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards
• Ensure that outlets’ premise is in good working condition
• Update training handbook and standard operating procedures for outlet operations
• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning
• Conduct preliminary performance appraisal and exit interviews
• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary
• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

Requirements

• Good communication and interpersonal skills
• Good team player
• Able to work within deadlines and well-organised
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly

AEMEO Group

Job Description

An assistant restaurant manager's job scope encompasses supporting the restaurant manager in daily operations, overseeing staff, ensuring quality and service standards, and contributing to the restaurant's overall success. This includes tasks like inventory management, staff supervision, customer service, and financial record-keeping. They also play a crucial role in maintaining a positive guest experience and fostering a productive work environment.

Marriott International

Job Description

Marriott International

Job Description

The Supreme HR Advisory Pte Ltd

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

Job Description

Chef De Partie / Sous Chef

5 days work week - Full time / Perm

West, Singapore

Job Responsibilities:

• Prepare and cook dishes according to recipes and standards set by the Head Chef and Executive Chef

• Set up and maintain mise en place for the assigned station before service

• Prepare a variety of ingredients, including meat, vegetables and desserts

• Ensure dishes meet the required quality, consistency and presentation standards

• Measure and portion ingredients accurately according to recipes

• Maintain cleanliness and organisation of the assigned workstation

• Clean and sanitise kitchen equipment, utensils and work areas

• Store food items correctly in labelled and dated containers

• Follow food safety, hygiene and sanitation requirements

• Work closely with the kitchen team to support smooth and efficient daily operations

• Assist with ordering, inventory and kitchen coordination when required

Job Requirements:

• Relevant experience in a fine-dining or professional restaurant kitchen environment

• Experience in Korean, Japanese, Western, Italian Cuisine or similar restaurant concepts will be an advantage

• Able to handle food preparation, cooking, plating and station setup

• Familiar with food hygiene, sanitation and kitchen safety requirements

Ho Ming Jie (Edmund) Reg No: R1987094

The Supreme HR Advisory Pte Ltd EA No: 14C7279

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills

• Ensure food quality and presentation are up to standard and manage service recovery

• Manage peak periods effectively with good hosting and queue management skills

• Display good supervisory skills with ability to assign and delegate duties among staffs

• Plan outlet schedule and deployment

• Manage staff discipline and performance issues

• Execute outlet administrative duties and management reporting

• Maintain restaurant hygiene and upkeep

• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)

• At least 2 years experience in F&B, preferably with managerial experience

• Possess high standard of customer service and willingness to learn

• Salary will commensurate with experience

• Staff meal provided

• Company is expanding with good growth opportunities

🌟 Welfare & Benefits

💰 Annual Salary Increment
🏆 Quarterly Sales Incentive
🎯 Performance Bonus
🏖️ Annual Leave
🏥 Medical Leave
💊 Medical Benefits
🍽️ Staff Dining Privilege
📈 Career Advancement Opportunities
🤝 Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• New Outlet - West (Near Bukit Batok MRT)

• Bukit Timah Shopping Centre (Beauty World MRT)

• Eastpoint Mall (Simei MRT)

• Heartland Mall (Kovan MRT)

• Pasir Ris Mall (Pasir Ris MRT)

• Waterway Point (Punggol MRT)

• Djitsun Mall (Ang Mo Kio MRT)

• Heartland Mall (Kovan MRT)

• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)
  

Langham Hotels (Cordis) Limited

Cordis is a modern, international collection of modern upscale hotels and resorts by Langham Hospitality Group. Meaning “heart” in Latin, the name Cordis encompasses our devotion to guests and their wellbeing during their stay. We deliver service that comes from the heart — genuine, thoughtful and intuitive.

Job Description

Carlyle & Co.

Job Description

About the role:

We’re looking for an enthusiastic Chef de Partie / Demi Chef with a creative flair for cooking to join our culinary team in crafting an unforgettable dining experience for our Members. Covering everything from vegetables, meat and fish, to pastries and sauces, together with our Executive Chef Célia Stoecklin, you will help bring our bold culinary concepts to life. This is a unique role in a global brand development journey offering you the opportunity to be an essential part of Carlyle & Co. in Hong Kong – and we’d love to have you on-board!

What you need to have:

• Extensive knowledge and hands-on experience across multiple sections of the kitchen

• First-rate understanding of cooking methods, ingredients, operational equipment and processes

• Excellent organisation skills and a passion for working in fast-paced situations

• Confidence in managing every aspect of the kitchen, from work-station flow to dish plating

• Outstanding communication and interpersonal skills – you’ll love to foster genuine relationships with your team

What you will do:

• Work closely with culinary team to execute an unrivalled food & beverage experience, from raw ingredients to final dish

• Organise and set up assigned kitchen sections daily and work together with our Commis Chef to maximise team output and productivity

• Work on the specifications received from culinary team regarding portion size, quantity and quality and oversee all preparation, cooking and presentation of dishes

• Maintain appropriate stock levels as noted by our section head to minimise wastage of any sort – it’s environmentally important to keep food out of landfills, so let’s play our part!

• Establish and reinforce sanitation standards for the kitchen in alignment with HACCP/ISO22000 requirements

What our work culture looks like:

• Teams who are dedicated to excellence, innovation and getting results we can be proud of

• A leadership culture that genuinely cares about your professional development and well-being

• An open-minded family where everyone contributes, and every voice is welcomed

• A convivial community where having fun is a big part of getting the job done

Andaz Singapore

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

Job Description

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

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

Come join us to express your Andaz as 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.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

Strategic Leadership & Culinary Excellence

• Develop and execute the overall culinary strategy in alignment with the hotels' business objectives, brand positioning, and guest experience goals.
• Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
• Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
• Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
• Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
• Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.

Operational Management

• Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
• Establish and maintain robust culinary operating standards, systems, and procedures.
• Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
• Oversee menu implementation, food production planning, and service delivery across all kitchens.
• Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
• Lead culinary support for VIP events, strategic partnerships, and high-profile functions.

Financial Performance & Cost Management

• Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
• Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
• Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
• Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
• Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.

Food Safety, Quality & Compliance

• Champion a culture of food safety and operational discipline across all culinary teams.
• Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
• Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
• Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
• Lead crisis management and corrective action planning relating to food quality or food safety incidents.

Talent Leadership & Development

• Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
• Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
• Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
• Conduct regular performance reviews, coaching sessions, and career development discussions.
• Support recruitment efforts to attract and retain top culinary talent.
• Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.

Sustainability & Continuous Improvement

• Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
• Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
• Drive awareness and education programmes to support sustainable kitchen operations.
• Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels' culinary competitiveness.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
• Professional culinary certifications and food safety qualifications are advantageous.
• Minimum 10–15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
• Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
• Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
• Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

Jigger & Pony Pte Ltd

Jigger & Pony Group was started as one eponymous bar in 2012 and has now grown to five venues that have gained international awards and helped solidify Singapore’s place as one of the most exciting cocktail cities on the planet. Drinking or eating in one of our venues has marked one as both cool and discerning and working at one has become a badge of honour for hospitality professionals. Few companies in Asia are as forward thinking nor as admired and we are only just getting started…

Job Description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list

• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)

• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics

• Live Twice – Cocktail bar inspired by mid-century modern Japan

• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District

• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

• BOP - Korean cocktail dining bar in Tanjong Pagar
  

Key Responsibilities

Leadership & Culture

·       Lead, inspire, and develop a high-performing FOH and bar team, fostering a positive and collaborative team culture

·       Champion the Group’s values by setting clear expectations, reinforcing standards, and building accountability

·       Actively manage the talent pipeline through hiring, coaching, and succession planning

·       Train and guide the team to deliver “wow” experiences with genuine warmth and a human touch

·       Design and implement structured training programmes for all service staff

·       Ensure strong product knowledge across food and beverage, aligned with brand storytelling

·       Continuously elevate service standards through coaching and on-the-floor leadership

Operations & Guest Experience

·       Oversee daily operations to ensure a consistently high standard of service, cleanliness, and organisation

·       Develop and maintain SOPs, ensuring service excellence while allowing for authentic, personalised hospitality

·       Lead team to handle guest feedback and resolve issues with care, ensuring every guest leaves with a memorable experience

·       Work closely with the Chef de Cuisine to ensure seamless alignment between kitchen and front-of-house operations

·       Provide operational input on menu development

·       Regularly review operational workflows and recommend improvements based on data and observation

Events & Revenue Growth

·       Support and drive the venue’s events business, ensuring smooth execution of both corporate and private events

·       Identify opportunities to grow revenue through service, programming, and guest engagement

·       Plan and execute initiatives such as menu changes, activations, and collaborations in line with brand strategy

Commercial & Financial Management

·       Own venue performance by managing revenue, labour, and cost controls in line with defined KPIs

·       Set and monitor budgets, ensuring sustainable profitability

·       Maintain strong inventory and cost control practices to minimise wastage

·       Analyse business performance using data and insights, and take decisive action to improve results

Requirements

·       Proven leadership experience in a high-volume, quality-driven restaurant 

·       Passion for hospitality, with a natural ability to connect with guests and team members

·       Strong commercial acumen with the ability to manage performance and drive results

·       Analytical, proactive, and solutions-oriented mindset

·       Strong communication skills and ability to collaborate across teams

·       Organised, detail-oriented, and able to thrive in a fast-paced environment

Compass Group (S) Pte Ltd

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

Job Description

Job Responsibilities:

• Food Service Operations Management: Manage and oversee daily cafeteria and food service operations to ensure efficient service delivery.

• Team Leadership & Supervision: Lead, supervise, and support F&B staff to maintain operational performance and service standards.

• Customer & Client Relationship Management: Build and maintain positive relationships with customers and clients while addressing operational and service needs.

• Culinary & Menu Management: Manage food cost, menu planning, and support the development of new products and menu offerings.

• Food Quality & Production Oversight: Supervise food preparation and kitchen operations to ensure food quality, consistency, and presentation standards are achieved.

• Food Safety & HSE Compliance: Ensure adherence to sanitation, hygiene, food safety, and workplace safety standards in line with HSE requirements.

• Inventory & Ordering Management: Implement and manage kitchen planning, inventory control, and central ordering systems for the outlet.

• Workforce Planning & Administration: Prepare staff rosters, maintain staff records, submit operational reports, and perform administrative paperwork duties.

Job Requirements:

• Min. GCE ‘O’ Level / ITE / Diploma with at least 3 years’ of working experience in Food & Beverage / Catering Services or equivalent.

• Strong experience in managing food cost.

• Good in computer skills (Eg, MS Office, Power Point Presentation).

• Excellent interpersonal and communications skills, able to liaise with all employees.

Bcr Exploration

Job Description

• Clean and maintain guest room, carpet, flooring, wallpapers, furniture and bathrooms daily. Clean and make up rooms and bathrooms according to Hotel's standards and procedures
• Conduct duties in courteous, safe and efficient manner, in accordance with hotel and governement's policies and procedures, ensuring that the highest level of service and communication is maintained
• Equip trolley with adequate supplies and keeps trolley/ pantry neat and tidy at all times
• Cover laundry duty. Collect and deliver guest laundry, counting soil linen and distribute clean linen
• Report suspicious persons or actions, DND rooms according to procedures. Report room discrepancy accurately and follow standard procedure
• Cleaning of public areas within hotel premises. Carry out special project and tasks such as shampooing of carpets and taking stock

Private Advertiser

Job Description

The Executive Housekeeper oversees all housekeeping operations and ensures the highest cleanliness and guest satisfaction standards. This role involves managing the housekeeping team, coordinating with other departments, and maintaining inventory and supplies. The Executive Housekeeper ensures that all guest rooms, public areas, and back-of-house areas are impeccably clean and well-maintained.

KEY RESPONSIBILITIES

• Oversee the daily operations of the housekeeping department, ensuring that guest rooms, public areas, back-of-house, and laundry facilities are cleaned and maintained to the highest standards.

• Ensure that guest rooms and public areas are maintained to meet or exceed guest expectations for cleanliness and presentation.

• Develop and implement housekeeping policies, procedures, and quality standards.

• Regularly inspect guest rooms, public areas, and back-of-house areas to ensure cleanliness and adherence to hotel standards.

• Coordinate with the maintenance department to address and resolve any maintenance issues promptly.

• Lead, mentor, and manage the housekeeping team, including supervisors, room attendants, laundry staff, and public area cleaners.

• Conduct regular training sessions to ensure the team is knowledgeable about cleaning procedures, safety practices, and hotel standards.

• Respond promptly and effectively to guest requests, complaints, and feedback, striving for complete guest satisfaction.

• Work closely with front office and other departments to address any special requests or room preferences.

• Prepare and manage the housekeeping department budget, including labor costs, cleaning supplies, and equipment.

• Monitor inventory levels of cleaning supplies, linens, and guest amenities, ensuring timely reordering to prevent shortages.

• Implement cost-saving measures without compromising quality.

PARKROYAL Collection Hotels & Resorts

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

Job Description

Position Summary

The Restaurant Manager is responsible for the day-to-day operations of Peppermint, the hotel’s all-day dining buffet restaurant, ensuring exceptional guest experience, financial performance, and team leadership in line with PARKROYAL COLLECTION brand standards.

Operations Management

• Oversee daily buffet service operations across breakfast, lunch, and dinner periods, ensuring consistent food quality, presentation, and service standards

• Manage restaurant flow during peak periods and high-volume banquet-adjacent events

• Ensure compliance with food safety, hygiene (SFA), and halal certification standards for the outlet, where applicable

• Coordinate closely with the Executive Chef and kitchen team on menu execution, buffet replenishment, and quality control

Financial & P&L Ownership

• Full P&L accountability for Peppermint, including revenue targets, food cost management, and labour cost optimization

• Prepare and monitor operating budgets, forecasts, and monthly performance reports

• Identify and implement cost-control initiatives without compromising guest experience

• Analyze covers, average check, and revenue trends to drive commercial performance

Team Leadership

• Lead, train, and develop a large front-of-house team (service staff, supervisors, hosts)

• Manage rostering, manpower planning, and performance management in line with Singapore MOM employment regulations

• Foster a culture of service excellence, teamwork, and accountability

• Conduct regular briefings, performance reviews, and coaching sessions

Guest Experience & Service Quality

• Handle guest feedback, complaints, and service recovery to ensure satisfaction and loyalty

• Maintain high standards of guest engagement, particularly for VIPs, loyalty members, and repeat diners

• Monitor guest satisfaction scores (e.g., review platforms, internal surveys) and drive continuous improvement

• Translate LQA (Leading Quality Assurance) standards into daily team briefings, SOPs, and service sequences, covering Arrival & Greeting, Order Taking, Food & Beverage Delivery, Interaction & Engagement, Farewell, and Product Quality

Compliance & Administration

• Ensure adherence to licensing, safety, and hotel SOPs

• Maintain accurate records for audits, inventory, and inspections

• Liaise with other hotel departments (banquets, housekeeping, engineering) for seamless operations

Experience

• Minimum 5 years in a restaurant management role, preferably in a luxury hotel or high-volume buffet dining environment

• Proven experience managing large teams (15+ staff)

• Strong track record of P&L ownership and financial management

• Demonstrated experience with LQA (or equivalent brand service-audit) methodology, scoring criteria, and coaching a team to meet or improve audit benchmarks

Skills & Knowledge

• Familiarity with halal certification requirements and standards for F&B outlet operations

• Working proficiency with hotel/restaurant POS systems (e.g., Micros, Infrasys, or equivalent platforms) for order entry, reporting, and inventory reconciliation

• Proficiency in inventory management and MS Office/reporting tools

• Strong leadership, communication, and interpersonal skills

Attributes

• Guest-centric mindset with strong problem-solving abilities

• Ability to work under pressure in a fast-paced, high-volume environment

• Flexibility to work shifts, weekends, and public holidays as required

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $250 per year
• Career Development and Training opportunities

We regret that only shortlisted applicants will be notified.

EPISODE11 PTE. LTD.

Job Description

Job Summary

We are seeking a talented and energetic long-term performing artiste with management skills. As Head Performing Artiste, you will lead daily operations and direct performances to enhance the nightlife experience and drive sales growth.

Responsibilities

• Lead and manage daily operations for performing artistes to ensure smooth execution of performances
• Direct and coordinate diverse performances to create engaging and memorable nightlife experiences for patrons
• Develop and implement strategies to boost daily sales through targeted performance planning
• Cultivate a vibrant atmosphere by leveraging strong passion for music and commanding stage presence
• Collaborate with team members to maintain high performance standards and customer satisfaction