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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.

Grand Hyatt Singapore

We care for people so that they can be their best, and it is our natural propensity to care that differentiates us as the Hyatt family. At Grand Hyatt Singapore, the commitment to care is extended to all stakeholders, including communities, guests, and most importantly our team members. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands and one of the world’s best place to work. Make a difference in the lives around you, and join a company that values respect, integrity, empathy, inclusion, wellbeing, and experimentation.

Job Description

Summary

Accor Asia Corporate Offices

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

Job Description

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in taking care of the leaders who take care of our business and our people. Enjoy a rewarding leadership journey with an attractive compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Highly rewarding monthly sales incentive bonus based on restaurant performance targets.

• Monthly Full Attendance Bonus: Rewarding your reliability, commitment, and leadership consistency.

• Career Growth: Clear pathways for progression to multi-outlet management or corporate operations roles as we rapidly expand.

Key Responsibilities

As the Restaurant Manager, you are the driving force behind SKI’s daily success. You will oversee all front-of-house operations, lead the team, and ensure the business runs flawlessly. Your mission includes:

• Team Leadership & Mentorship: Recruit, train, motivate, and mentor service crew members. Cultivate a positive, high-energy team culture rooted in genuine hospitality.

• Service Excellence & Floor Management: Lead by example on the floor during peak hours. Ensure the team delivers flawless service, maintains high presentation standards, and manages table turnover efficiently without compromising guest satisfaction.

• Financial & Sales Optimization: Drive the restaurant to hit monthly sales targets. Monitor labor costs, manage inventory, minimize wastage, and actively implement upselling strategies to maximize profitability.

• Manpower Planning & Rostering: Manage staff scheduling and weekly rosters to ensure optimal floor coverage during peak and off-peak periods while respecting labor budgets.

• Guest Relations & Escalation Management: Build strong rapport with regular guests and handle complex customer feedback or complaints with grace, professionalism, and quick problem-solving.

• Compliance & Hygiene Oversight: Enforce strict compliance with food safety, cleanliness, and hygiene standards across all stations, ensuring the restaurant consistently passes internal and regulatory audits.

• Administrative & Operational Control: Oversee day-to-day administration, including cash handling, POS system maintenance, supplier coordination, and stock replenishment.

Requirements

• Minimum 2–3 years of experience as a Restaurant Manager or Assistant Manager in a high-volume, fast-paced F&B environment.

• Strong leadership skills with a proven track record of managing, developing, and motivating a diverse team.

• Excellent communication, interpersonal, and crisis-management skills.

• Strong business acumen with a solid understanding of restaurant operations, labor optimization, and cost controls.

• Proficiency in handling POS systems, inventory software, and basic administrative reporting.

• A hands-on, proactive leader who thrives under pressure and enjoys working on the floor alongside the team.

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in taking care of the leaders who take care of our business and our people. Enjoy a rewarding leadership journey with an attractive compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Highly rewarding monthly sales incentive bonus based on restaurant performance targets.

• Monthly Full Attendance Bonus: Rewarding your reliability, commitment, and leadership consistency.

• Career Growth: Clear pathways for progression to multi-outlet management or corporate operations roles as we rapidly expand.

Key Responsibilities

As the Restaurant Manager, you are the driving force behind SKI’s daily success. You will oversee all front-of-house operations, lead the team, and ensure the business runs flawlessly. Your mission includes:

• Team Leadership & Mentorship: Recruit, train, motivate, and mentor service crew members. Cultivate a positive, high-energy team culture rooted in genuine hospitality.

• Service Excellence & Floor Management: Lead by example on the floor during peak hours. Ensure the team delivers flawless service, maintains high presentation standards, and manages table turnover efficiently without compromising guest satisfaction.

• Financial & Sales Optimization: Drive the restaurant to hit monthly sales targets. Monitor labor costs, manage inventory, minimize wastage, and actively implement upselling strategies to maximize profitability.

• Manpower Planning & Rostering: Manage staff scheduling and weekly rosters to ensure optimal floor coverage during peak and off-peak periods while respecting labor budgets.

• Guest Relations & Escalation Management: Build strong rapport with regular guests and handle complex customer feedback or complaints with grace, professionalism, and quick problem-solving.

• Compliance & Hygiene Oversight: Enforce strict compliance with food safety, cleanliness, and hygiene standards across all stations, ensuring the restaurant consistently passes internal and regulatory audits.

• Administrative & Operational Control: Oversee day-to-day administration, including cash handling, POS system maintenance, supplier coordination, and stock replenishment.

Requirements

• Minimum 2–3 years of experience as a Restaurant Manager or Assistant Manager in a high-volume, fast-paced F&B environment.

• Strong leadership skills with a proven track record of managing, developing, and motivating a diverse team.

• Excellent communication, interpersonal, and crisis-management skills.

• Strong business acumen with a solid understanding of restaurant operations, labor optimization, and cost controls.

• Proficiency in handling POS systems, inventory software, and basic administrative reporting.

• A hands-on, proactive leader who thrives under pressure and enjoys working on the floor alongside the team.

THC KEPPEL PTE. LTD.

Job Description

About Us

At South Side Keppel, we pride ourselves on delivering a refined yet relaxed all-day brunch and dining experience — from signature rosti and artisanal coffee to dinner specials like pan-seared fish and gourmet mains. We strive for consistent quality, warm hospitality, and a memorable atmosphere. https://www.southside.sg/?utm_source=chatgpt.com

We’re now looking for an experienced Food & Beverage Manager to lead our team and ensure our high standards are consistently met as we grow.

• Oversee day-to-day restaurant operations (front-of-house and back-of-house), ensuring high standards in food quality, presentation, and service. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Recruit, train, supervise, and manage F&B staff — including service crew, kitchen team, baristas — coordinating staff schedules, performance reviews, and ongoing coaching.https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Collaborate with the kitchen/culinary team to develop and refine the menu (brunch, dinner specials, beverages), keeping it aligned with customer preferences, seasonal availability, and cost targets. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Manage procurement, inventory, and supplies — monitor stock levels, order ingredients and beverages, control costs, and minimize wastage. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Ensure compliance with hygiene, food safety, and sanitation regulations, and maintain cleanliness and safety standards throughout the outlet. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Handle guest feedback and complaints professionally, ensuring excellent customer satisfaction and service recovery when needed. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Monitor financial performance of the F&B operations — manage budgets, track costs (food, labour, supplies), analyze sales reports, and recommend improvements to maximize profitability. https://careers.marriott.com/manager-food-beverage/job/9DE979A016695D31E70D90FCF184DD83?utm_source=chatgpt.com

• Minimum 3–5 years’ experience in Food & Beverage management or a similar supervisory role in a café/restaurant/hospitality environment. https://oysterlink.com/career/food-beverage-manager/job-description/?utm_source=chatgpt.com

• Strong leadership and team-management skills — able to recruit, train, lead, and motivate a diverse F&B staff. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Excellent customer-service orientation, with strong communication, interpersonal, and problem-solving skills. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• Solid knowledge of inventory management, budgeting, cost control, vendor relations, and food safety/hygiene standards. https://hrblade.com/job-descriptions/food-and-beverage-manager?utm_source=chatgpt.com

• Ability to thrive in a fast-paced, dynamic restaurant environment; flexible with working hours, including weekends and public holidays. https://careers.marriott.com/manager-food-beverage/job/9DE979A016695D31E70D90FCF184DD83?utm_source=chatgpt.com

• Familiarity with POS systems/restaurant software and basic financial reporting, or willingness to learn. https://www.glassdoor.sg/employers/Job-Descriptions/Food-And-Beverage-Manager?utm_source=chatgpt.com

• The opportunity to lead and shape the operations of a growing, vibrant café/restaurant with a unique brunch-to-dinner concept

• Competitive compensation (commensurate with experience)

• Staff meals/dining discounts/employee benefits (details to be discussed)

• A supportive, collaborative team environment, with opportunities for growth and professional development
  

  Apply Now!

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the mastermind behind our mouth-watering pastries and treats. As a Pastry Chef, you’re not just creating show-stopping desserts – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• High school graduate
• 2-3 years as a Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• International work experience
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist pastry operations:  Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.
• Monitor financial performance:  Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
• Ensure operational efficiency:  Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
• Inspire and develop the team:  Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being

Capella Hotel Singapore

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

Job Description

Private Advertiser

Job Description

Responsibilities:

-       Responsible for cost management, inventory planning, budgeting

-       Involved in planning and execution of marketing and sales campaigns

-       Manages Product and Service quality assurance within the restaurant operations

-       Manages store operations, cash control, store hygiene and shift management

-       Trains and manage a high-performance team and develop their talents

-       Drive recruitment, training, and marketing campaigns

Requirements:

-       At least a Degree, Diploma, Higher Nitec or Nitec, preferably in Hospitality, Business Management, F&B Management or any related discipline

-       At least 5 years of experience in a QSR environment

-       Drive and resourcefulness to deliver results

-       Strong management skills with the ability to lead and motivate a team

-       Able to work shifts, weekends and public holidays (5-day work week)

BCH HOTEL INVESTMENT PTE LTD

Job Description

Under the general direction of the Executive Housekeeper and Assistant Executive Housekeeper, provides supportive functional assistance to all departments; interact with guests and members of the community. They will also coordinate with all other departments within the hotel. 
 

This job is the third top Housekeeping Managerial Role at a full-service hotel or at a regional extended-stay hotel. Typically supervises operations under housekeeping and laundry services, ensuring proper cleanliness of our room, public areas, furnishing, rooms to meet guest satisfaction. 

Acts on behalf of the Executive Housekeeper/ Assistant Executive Housekeeper in his/her absence.

• Assists in preparing housekeeping budget. 

• Assist in monitoring and control departmental costs 

• Directs the work assignments of the supervisory and non-supervisory personnel 

• Monitors Housekeeping personnel to ensure that guests receive prompt and courteous service. 

• Monitors Housekeeping personnel to ensure that rooms—especially those of known repeat guests and other VIP’s—receive proper attention. 

• Informs other departments of housekeeping matters that concern them, particularly Engineering Department, Front Office and F & B department. 

• Establishes and maintains effective employee relations. 

• Assists the Executive Housekeeper and Assistant Executive Housekeeper in personnel matters such as interviewing, evaluating, and counselling. 

• Identifies training needs and assists in developing and implementing training sessions. 

• Maintains open channels of communication with the Executive Housekeeper on all matters affecting the Housekeeping Department. 

• Assist in monitor and control housekeeping tasks—such as lost and found, key control, security 

• Manage the quality of the housekeeping and laundry services. Schedule routine inspections of all guest rooms and public areas to ensure furnishings, rooms, equipment, linens, public restrooms, lobby, etc. are clean and in good repair to meet guest satisfaction.  

• Carry out the special needs and requests of guests, VIPs, repeat visitors and club members. 

• Respond to guest complaints and ensure corrective action is taken to achieve complete guest satisfaction. 

• Directs the work assignment of supervisory and non-supervisory personnel 

• Monitors Housekeeping personnel to ensure guests receive prompt and courteous service 

• Monitor Housekeeping personnel to ensure rooms, and particularly those of priority members, known repeat guests and other VIP’s receive special attention 

• Informs other operating departments of housekeeping matters, which concern notably the Front Office, to ensure accurate room status, in addition to communicating with Engineering and the Laundry 

• Schedules routine inspections by supervisors, of all housekeeping areas including occupied and non-occupied rooms 

• Inspects guest rooms in all housekeeping areas on a regular basis to ensure furnishing, facilities and equipment are clean and in good repair, well maintained and replaced / refurbished as required 

• Appraise appearance, discipline and efficiency of all staff under direct supervision and initiate immediate remedial action if necessary 

• Follows up on progress of agenda items covered in regular meetings 

• Ensures Housekeeping personnel are familiar with in house facilities for the purpose of assisting guests 

• Maintains a steady flow of communication to the Executive Housekeeper on all matters affecting the Housekeeping Department 

• Supervises outside contractors to ensure contractual compliance 

• Ensures that consumption of guest supplies is under control 

• Assists in monitoring and controlling housekeeping procedures including lost and found, key control, security and emergency procedures, health and safety for employees and guests 

• Works with the Executive Housekeeper on routine cleaning programs including spring cleans, etc  

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during their absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• Inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.

• Holds daily pre-shift meetings and departmental meetings as needed

Job Requirements

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years' experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other Prerequisite

• Knowledge of cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Far East Organization

Far East Organization, together with its Hong Kong-based sister company Sino Group, is one of Asia’s largest real estate groups. The group has publicly-listed as well as private development and investment companies under its umbrella and operates in Singapore, Malaysia, Australia, Japan, China (Mainland and Hong Kong) and USA.

Job Description

MARIA RESTAURANT PTE. LTD.

Job Description

Job Description

We are looking for an experienced and responsible Restaurant Manager to oversee the daily operations of our restaurant. The candidate will be responsible for managing staff, ensuring excellent customer service, maintaining food quality and hygiene standards, controlling costs, and ensuring smooth business operations.

• Manage and supervise daily restaurant operations.
• Ensure high standards of customer service and customer satisfaction.
• Plan staff duty rosters, manpower deployment, and work schedules.
• Train, guide, and monitor service crew and kitchen staff.
• Handle customer feedback, complaints, and service recovery professionally.
• Ensure food safety, hygiene, cleanliness, and workplace safety standards are maintained.
• Monitor inventory, stock levels, ordering, and supplier coordination.
• Control operating costs, wastage, and restaurant expenses.
• Ensure compliance with company policies, licensing requirements, and Singapore regulations.
• Coordinate with kitchen team to ensure timely food preparation and service.
• Prepare daily sales reports, staff attendance records, and operational reports.
• Support marketing promotions, menu updates, and business improvement plans.
• Maintain good teamwork and a positive working environment.

• Relevant experience in restaurant, F&B, hotel, or hospitality operations.
• Previous supervisory or managerial experience in F&B is preferred.
• Good knowledge of restaurant operations, customer service, and staff management.
• Able to work on weekends, public holidays, split shifts, and overtime when required.
• Strong leadership, communication, and problem-solving skills.
• Able to work in a fast-paced environment.
• Knowledge of food hygiene and safety requirements will be an advantage.
• Basic computer skills for reports, stock control, and scheduling.
• Candidates with Food Hygiene Certificate or relevant F&B qualifications will be preferred.

• Staff supervision and training
• Customer service management
• Inventory and cost control
• Restaurant operations planning
• Cashiering and POS system knowledge
• Food safety and hygiene compliance
• Team leadership and conflict resolution

• Competitive salary package
• Staff meals may be provided
• Career growth opportunities
• Supportive working environment
• Annual leave and statutory benefits as per Singapore employment law

Interested applicants may submit their resume with the following details:

• Full name
• Contact number
• Nationality
• Current pass status, if applicable
• Expected salary
• Earliest availability
• Relevant F&B / restaurant experience

Orchard Hotel Singapore

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

Job Description

Front Office Manager

Reporting to the General Manager, the incumbent will oversee the entire front office team and ensure a smooth and efficient day to day operation.

Responsibilities :

·         Manage and coordinate the organizational and administrative functions in all areas of Front Office (ie. Front Desk, Call Centre, Club Lounge, Concierge and Reservations)

·         Champion service excellence by ensuring team members’ compliance to established brand service and product standards, hence achieving best results in guest satisfaction measured in global on-line reviews.

·         Monitor financial performance and work jointly with the Reservations and Sales Team to maximize room occupancy and departmental revenue by driving upsell and loyalty programmes.

·         Constantly review, assess, improve and establish clear SOPs and service standards.

·         Establish close working relationship with other departments to resolve guests/customers’ issues and concerns efficiently.

·         Ensure all team members are properly trained and equipped with the tools and equipment needed to effectively carry out their job functions.

Requirements :

·        A minimum of 3 years’ experience in a similar capacity in the Hotel industry

·        A degree or diploma in Hotel Management or equivalent

·        Excellent interpersonal and communication skills and demonstrate leadership abilities

·        Exhibit excellent organizational and time management skills

·        Be Technology literate with knowledge of hospitality applications and tools such as property management system and property reservation system

·        Able to work in a fast paced environment that promotes changes and drive for achievements

PERSOL

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

Job Description

Responsibilities:

• Manage daily operations across multiple restaurant locations, ensuring efficient service and high customer satisfaction.

• Maintain authenticity and quality standards of Chinese cuisine, including food presentation and overall customer experience.

• Lead, train, and mentor outlet managers and service staff to cultivate a strong team-oriented culture.

• Analyze and drive key performance indicators (KPIs) such as sales figures, cost management, and productivity.

• Implement and uphold standard operating procedures (SOPs) as well as hygiene and food safety regulations.

• Conduct regular audits and performance evaluations to ensure consistent operational excellence.

• Oversee staffing plans and scheduling to optimize manpower across all outlets.

• Address customer feedback and resolve issues swiftly to enhance service quality.

• Collaborate with kitchen teams to ensure menu standardization, introduce seasonal offerings, and manage costs effectively.

• Assist with the planning and execution of business expansion initiatives, including new location openings and renovations.

Requirements:

• Minimum 5 years of experience in food and beverage operations, with at least 3 years in a managerial capacity overseeing multiple outlets.

• Strong understanding of operations specific to Chinese cuisine and dining service standards.

• Proven experience in managing profit and loss, controlling costs, and driving sales growth.

• Excellent leadership, communication, and people management abilities.

• Capability to thrive in a dynamic, fast-paced multi-outlet environment.

• Knowledge of food safety regulations and compliance protocols.

• Familiarity with basic reporting and restaurant management software.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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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

67 Pall Mall Singapore Ltd.

67 Pall Mall is a private members’ club like no other – founded by wine lovers, for wine lovers.

Job Description

About the role

We are seeking an experienced Head of Finance to join 67 Pall Mall Singapore Ltd., a distinguished hospitality establishment in the Central Region. This is a full-time position based in Singapore's Central Region, offering the opportunity to lead financial strategy and operations for a premium hospitality venue. As Head of Finance, you will be responsible for overseeing all financial functions, driving operational efficiency, and providing strategic financial guidance to support the organisation's growth and profitability objectives.

Key responsibilities

1. Develop and implement comprehensive financial strategies aligned with the organisation's business objectives and growth plans

2. Oversee the preparation and management of budgets, forecasts, and financial reports across all business units

3. Direct accounting operations, including general ledger management, accounts payable and receivable, and financial reconciliations

4. Manage cash flow and working capital to ensure optimal liquidity and financial stability

5. Conduct financial analysis and provide actionable insights to senior management for strategic decision-making

6. Ensure compliance with accounting standards, tax regulations, and statutory requirements

7. Lead, mentor, and develop finance team members, fostering a culture of excellence and continuous improvement

8. Manage relationships with external auditors, tax advisers, and financial institutions

9. Implement and monitor internal controls and risk management procedures

10. Optimise financial processes and systems to enhance efficiency and accuracy

What we're looking for

1. Bachelor's degree in Accounting, Finance, Business Administration, or a related discipline

2. Professional accounting qualification such as CPA, ACCA, or equivalent accounting credential

3. Minimum 8–10 years of progressive financial management experience, with at least 3–5 years in a head of finance or senior financial leadership role

4. Proven experience in the hospitality, tourism, or leisure industry is highly desirable

5. Strong expertise in financial planning, budgeting, forecasting, and management accounting

6. Proficiency in accounting software and enterprise resource planning (ERP) systems

7. Advanced proficiency in Microsoft Excel and financial analysis tools

8. Solid understanding of hospitality-specific financial metrics and key performance indicators (KPIs)

9. Excellent analytical and problem-solving skills with strong attention to detail

10. Demonstrated ability to lead and motivate finance teams in a collaborative environment

11. Strong communication and presentation skills, with the ability to convey complex financial information to non-financial stakeholders

12. Knowledge of Singapore tax and regulatory requirements is advantageous

13. Ability to work independently, manage multiple priorities, and meet tight deadlines

What we offer

67 Pall Mall Singapore Ltd. is committed to providing a rewarding work environment with competitive remuneration and benefits. We offer career development opportunities in a dynamic hospitality setting, the chance to work with a professional and dedicated team, and the satisfaction of contributing to the success of a premium establishment. We foster a culture of continuous learning and professional growth, providing support for ongoing professional development and industry engagement. Additionally, we provide a flexible and collaborative workplace where your expertise and contributions are valued and recognised.

About us

67 Pall Mall Singapore Ltd. is a distinguished hospitality venue located in Singapore's Central Region. We pride ourselves on delivering exceptional experiences and maintaining the highest standards of service excellence. Our establishment is committed to creating a welcoming environment for guests whilst maintaining operational excellence and financial integrity. We value professionalism, integrity, and a commitment to continuous improvement, and we seek team members who share these values and are passionate about contributing to our success.

Apply now

If you meet the above requirements and are interested in this exciting opportunity, please submit your resume, cover letter, and professional references. We look forward to hearing from you.

MCI Career Services 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

Basic Salary Range: $4000 - S6,200.00 (depends on experience) + AWS
Work Location: Central / Islandwide
Working Hours: 9.30am - 10.00pm (2-hour break for Lunch and Dinner),
Working Day: 6-day work week (weekends, and public holidays)

Key Responsibilities

• Prepare and cook traditional Teochew and Cantonese dishes according to established restaurant quality standards.

• Independently handle wok-fried, steamed, braised, soup, seafood, and roast dish stations under high-volume operational conditions.

• Inspect the freshness of incoming ingredients daily, with a strong focus on raw seafood, meats, and specialized oriental produce.

• Maintain strict cleanliness, sanitation, and food safety standards across all back-of-house operations in compliance with local environmental health regulations.

• Lead and coordinate workflow seamlessly with the kitchen team during peak service periods to ensure optimal output and minimal ticketing delays.

• Train, mentor, and supervise junior kitchen staff to upgrade overall culinary execution and operational efficiency.

 Job Requirements

• Professional Certificate in Culinary Arts or an equivalent technical qualification.

• A minimum of 3 years of verified experience operating within a Chinese / Oriental kitchen setting, with specific expertise in Cantonese or Teochew culinary techniques.

• Proven capability and confidence in cleaning, butchering, and preparing raw seafood items.

• Possessing a valid Food Hygiene Certificate Level 2.

• Strong interpersonal and communication skills, a team player alignment, a positive attitude, and a strong willingness to continually refine culinary skills.

• Thrives in a fast-paced kitchen environment requiring the handling of raw seafood, meats, pork, lard, and alcohol components.

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.

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

 LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

THE PUBLIC HOUSE

Job Description

Our establishment is expanding its market reach by diversifying our culinary and beverage programs to better serve a growing segment of international patrons, particularly from Eastern European and Russian-speaking communities. While maintaining our vibrant, inclusive local identity, we are introducing targeted regional menu pairings, specialized spirit selections, and tailored guest relations to cater more effectively to this demographic. To support this strategic development, we are seeking a manager who can bridge these cultural and operational requirements seamlessly.

Key Responsibilities:

1) International Public Relations & Client Retention: Act as a key liaison to enhance our hospitality offering for international guests, with a specific focus on building rapport and driving retention among our expanding Eastern European and Russian-speaking clientele.

2) Menu & Beverage Alignment: Assist in curating and introducing regional food and drink elements to the menu, ensuring our beverage portfolio appeals to both our traditional crowd and our newly targeted international segments.

 3) Operational Training & Standards: Design and execute frontline staff training programs, focusing on premium spirit knowledge, service etiquette, and strict compliance with local liquor licensing laws.

 4) Commercial & Basic Accounting: Oversee daily cash flow and inventory cost control, analyze weekly profit/loss margins, and optimize supplier procurement contracts to maximize profitability.

 5) Business Building: Actively identify market opportunities to scale business operations, drive brand awareness, and host targeted networking or community events.

Job Requirements

 1) Excellent English communication skills are required. Proficiency in Russian and familiarity with Eastern European and post-Soviet cuisines and cultures will be an advantage, as the role involves serving and engaging customers from these markets.

 2) Demonstrated Hospitality Leadership: Minimum of 3–5 years of supervisory or management experience in a fast-paced, high-volume bar or premium restaurant setting.

 3) Financial & Analytical Literacy: Proven track record of managing basic business accounts, POS cash flows, inventory tracking, and meeting monthly revenue targets.

 4) Atypical Operational Hours: Must be highly motivated to work unconventional, late-night hospitality shifts (including weekends and public holidays) past 2:00 AM to oversee peak operational hours.

 5) Adaptable & Resilient Personality: Exceptional emotional intelligence, stress tolerance, and the ability to handle high-pressure PR situations with diverse, demanding client profiles.

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: 7 days, increasing by 1 day for each completed year of service.

- Performance bonus or annual salary review, subject to business performance.

- Training and development opportunities.

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)

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

To continuously attract repeat stays, guests’ impression and the comfiness of their room plays a huge part. As an Assistant Housekeeper, you’ll assist to ensure all aspects of housekeeping and laundry day to day operations are running smoothly - and ensure high standards are met to deliver memorable and unique guest experiences.

A little taste of your day-to-day

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

• Make sure the quality of housekeeping and laundry services is always superb - we have standards - but it’s down to you to make rooms special and memorable for guests

• Schedule routine inspections of all guest rooms and public areas to ensure furnishings, rooms, equipment, linens, public restrooms, lobby, etc. are clean and in good repair to meet guest satisfaction when Assistant Executive Housekeeper is absent

• Carry out special requests from guests, VIPs, repeat visitors and club members

• Help guests with their questions and complaints to achieve complete guest satisfaction

• Look smart - wear your uniform with pride

• Build rapport and strong relations with team members and ensure that their performance is effectively managed

• Communicate clearly with Executive Housekeeper on all Housekeeping Department matters

• Assist Executive Housekeeper to conduct daily meetings, routine cleaning programs, plan and assign work ensuring you always have the right staffing numbers

• Acts on behalf of the Assistant Executive Housekeeper if he/she is absent

• Liaise with different departments when there are Housekeeping matters that involve them

• Appraise appearance, discipline and efficiency of all staff under direct supervision and initiate immediate remedial action if necessary

• Assist with deep cleaning projects and/or assist housekeeping staff during high volume periods

• Monitor and ensure that Housekeeping personnel provide courteous and prompt services to guests

• Help prepare and monitor the hotel’s annual budget with a focus on increasing profitability

• Monitor and control departmental costs to maximise profitability

• Carry out the special requests from guests, VIPs, repeat visitors and club members

What we need from you

• A minimum qualification in Diploma in Hospitality & Tourism

• At least 3 years of experience in the a supervisory level, including management experience

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, sexual orientation, 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 myWellbeing 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.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Assistant Fairmont Gold Manager (Lounge)

Summary of Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

• Assign sufficient manning to cater for daily operational needs

• Planning of VIP arrivals and departures and ensuring operational efficiency

• Develop and maintain strong guest relationships to ensure guest loyalty

• Handle guest issues when needed

• Meet, greet, rooming and service of all VIP guests

• Plan and review rosters to ensure productivity goals are met

• Ensure LQA service standards are in practice as set by the hotel at all times

• Conduct audit checks on colleague’s service standards and ensure compliance with hotel standards

• Responsible for all aspects of Guest Service and Guest Satisfaction that are generated and maintained on the Executive Club

• Monitor maintenance and development of the physical Executive Club product

• Facilitate preventive maintenance program with housekeeping and engineering

• Ensure highest possible revenues are generated for the Executive Club with a minimum of associated expenses.

• Train and develop the VIP Gold Lounge team in an innovative environment to deliver excellent service through our unique Butler and anticipatory service.

Qualifications:

• Minimum GCE “A” Level, University Degree Preferred

• Minimum 4 years of luxury hotel experience, preferably in Front Office

• Good decision making skills

• Knowledge of Opera System and other related sub-system interfaced to the PABX and/or the hotel’s computer system

• Proven ability to guide and coach team members

• Responsive to continuous challenges and open to making changes to achieve targeted results

• Posses drive, initiative and must be able to work independently

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Guilin Garden Restaurant Pte. Ltd.

Job Description

About the role

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

What you'll be doing

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

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

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

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

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

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

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

What we're looking for

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

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

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

• Proficient in inventory management, budgeting, and financial reporting

• Thorough understanding of food safety regulations and best practices

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

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

What we offer

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

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

About us

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

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

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Key Responsibilities

• Manage and oversee the daily operations of the Chinese restaurant to ensure smooth and efficient service delivery.

• Maintain comprehensive knowledge of hotel facilities, services, and local attractions to effectively assist guests with enquiries and recommendations.

• Drive revenue growth, maximize restaurant profitability and implement cost-control measures.

• Build strong relationships with guests and handle requests, feedback and enquiries promptly.

• Lead and motivate the restaurant team to consistently deliver high-quality food and exceptional service standards.

• Ensure compliance with established service, hygiene, safety and operational standards.

• Foster a positive work environment and develop team members through coaching, training and performance management.

• Collaborate effectively with other hotel departments to ensure seamless guest experiences.

• Monitor staffing levels, scheduling, and resource allocation to support operational needs.

 Requirements

• Minimum 5 years of managerial experience in a Chinese restaurant operation.

• Strong leadership, interpersonal, and communication skills.

• Proven ability to manage restaurant operations, drive revenue, and control costs.

• Service-oriented mindset with a strong commitment to guest satisfaction.

• Strong team-building skills with a passion for developing and mentoring employees.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

🌟 We’re Opening Soon — Join Us on an Exciting Journey! 🌟

Souper Tang is opening a brand-new outlet in Singapore, and we’re looking for passionate, driven individuals to be part of this exciting chapter! If you’re ready to grow your career in a dynamic and fast-paced environment, this is your chance to embark on a remarkable journey with us.

We are seeking a dynamic and experienced Assistant / Restaurant Manager to lead the day-to-day operations of our restaurant. This role is perfect for someone who thrives on delivering exceptional guest experiences, driving operational excellence, and inspiring a high-performing team.

Key Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality.
• Organize and supervise shifts.
• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Appraise staff performance and provide feedback/implement training programs to improve productivity/ enhance staff skill sets.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Control operational costs and identify measures to cut waste.
• Ensure that labour expenses are align with budgetary goals.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
• Implement initiatives to improve profitability.
• Report on restaurant performance to the Operations Manager, providing insights on staff, operations, and customer satisfaction.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Manage staff scheduling to ensure optimal coverage during peak hours.
• Implement policies and protocols that will maintain future restaurant operations.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience with at least 1 year in a managerial level.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

If you have a passion for F&B, strong leadership skills, and a desire to grow with a fast-expanding brand, we’d love to hear from you.

✨ Be part of something exciting. Grow with us. Lead with us. ✨

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Position Summary:

🌟 We’re Opening Soon — Step Into Leadership With Us! 🌟

Souper Tang is launching a brand-new outlet in Singapore, and we’re inviting enthusiastic individuals to join us on this exciting journey! If you’re passionate about hospitality and ready to take the next step in your career, this opportunity is for you.

We are looking for a motivated and hands-on Restaurant Supervisor to support the daily operations of our outlet and help deliver an exceptional dining experience.

Key Responsibilities:

• Oversee all front and back of the house restaurant operations.

• Ensure customer satisfaction through promoting excellent service.

• Respond to customer complaints tactfully and professionally.

• Maintain quality control for all food served.

• Analyse staff evaluations and feedback to improve the customer’s experience.

• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.

• Oversee health code compliance and sanitation standards.

• Look for ways to cut waste and decrease operational costs.

• Generate weekly, monthly, and annual reports.

• Train new employees and provide on-going training for all staff

• Other job tasks requirements as assigned by Outlet Restaurant Manager

Job Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.

• Strong interpersonal and communication skills.

• Basic understanding of POS systems and cash handling.

• Ability to lead, train and motivate a team.

• Comfortable to work on weekends, and public holidays.

• Demonstrated commitment to customer satisfaction and team support.

If you thrive in a fast-paced environment, enjoy leading teams, and are passionate about creating memorable guest experiences, we want to hear from you.

✨ Grow your career. Lead with confidence. Be part of our journey. ✨

GP Hotel Management Pte. Ltd.

Global Premium Hotels Limited (GPHL) is a leading Singapore hospitality group, operating 26 hotels across five distinct brands, offering a diverse range of stays from value-driven to premium experiences.

Job Description

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• You get to work primarily in 1 of our 26 hotels in Singapore

• 5 days’ work week

• Mobile and Duty meal allowance

• Attractive incentives and bonus

• Staff rates at Accor hotels in Singapore and worldwide

• Birthday leave

Responsibilities

• Lead and manage front office operations to ensure adherence to organisational standards and procedures

• Supervise the front office team’s service performance in response to guests' needs and requests to ensure guest satisfaction. Manage service recovery for escalated guests' concerns and feedback

• Ensure compliance with data protection regulations and security procedures for guest registration and payment transaction

• Monitor room inventory closely and ensure effective utilisation of rooms

• Organise and supervise the day-to-day housekeeping operations to ensure rooms and public areas are well-maintained

• Ensure workplace safety and security for staff and guests through compliance and prevention management. Manage emergency situations

• Identify and resolve deviations and irregularities in operations

• Plan manpower allocation and ensure smooth operations

• Provide coaching and guidance to improve staff work performance

• Review systems and processes for workflow and productivity improvement

Requirements

• Minimum 2 years of managerial experience in the hotel industry

• Passionate in delivering exceptional level of guest service

• Strong communication and problem-solving skills

• Works well under pressure in a fast-paced environment

• People-centric, outgoing, independent, and resilient

• Able to work shifts, including on weekends and public holidays

Bachmann Japanese Restaurant Pte Ltd

Job Description

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

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

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are responsible for overseeing and managing all aspects of the housekeeping department, ensuring the highest standards of cleanliness, sanitation, and aesthetic upkeep throughout the hotel. This role involves strategic planning, staff management, and maintaining a seamless operation to enhance guest satisfaction, cultivating a culture of excellence, inspiring the team to strive for perfection, and taking pride in their work. As a Floor Manager, you’re not just leading the hotel’s housekeeping function – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Extensive experience in housekeeping management, preferably in a 5-star hotel.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• Attention to detail and a commitment to quality.
• Knowledge of cleaning techniques, equipment, and chemicals.
• Proficiency in budgeting and financial management.

Here’s what you’ll do during a typical day:

• Lead housekeeping operations:  Direct all aspects of Housekeeping operations, including system management, budgeting, forecasting, inventory control, and policy implementation
• Ensure high quality standards:  Oversee and uphold cleanliness, service, and product quality standards in guest rooms, public spaces, restrooms, offices, and meeting areas
• Collaborate on improvement projects:  Partner with Property Operations and other departments on rehabilitation and capital improvement projects to enhance facilities
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Uphold regulatory compliance:  Ensure adherence to health and safety standards, particularly as related to proper usage of chemicals and cleaning supplies

Accor Asia Corporate Offices

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

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

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

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

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

In addition, this role requires the following minimum qualifications:

Experience & Qualifications

• Minimum 7-8 years of progressive leadership experience in Food & Beverage, including senior leadership roles in luxury hotels or renowned restaurants.
• Proven experience managing complex multi-outlet operations in a 5-star hospitality environment.
• Strong financial acumen with experience managing large F&B revenue streams, cost controls, and profitability.
• Degree or diploma in Hospitality Management, Culinary Arts, or related field preferred.
   

Leadership & Competencies

• Strong leadership, team development, and coaching capabilities.
• Exceptional guest-centric mindset with a passion for luxury hospitality.
• Strategic thinker with the ability to balance operational execution and long-term growth.
• Strong commercial acumen and ability to drive revenue performance.
• Excellent interpersonal and communication skills.
   

Operational Expertise

• Deep knowledge of restaurant operations, bar management, banquet operations, and luxury service standards.
• Expertise in food cost control, beverage programs, menu engineering, and labour productivity management.
• Familiarity with hospitality systems, financial reporting tools, and operational technology.
   

Personal Attributes

• Motivated, proactive, and solution-oriented leader.
• Adaptable and able to perform effectively in a dynamic environment.
• High level of professionalism, integrity, and attention to detail.
• Ability to manage high-pressure situations while maintaining service excellence.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.
 

Here’s what you’ll do during a typical day:

Strategic Leadership

• Provide strategic direction and leadership for all Food & Beverage operations across the hotel.
• Develop and execute F&B strategies that drive revenue growth, guest satisfaction, and brand distinction.
• Position Conrad Singapore Orchard as a leading culinary destination in Singapore through innovation, partnerships, and market awareness.
• Work closely with the Executive Chef, restaurant leaders, and commercial teams to curate compelling dining concepts and experiences.

Financial Performance & Commercial Strategy

• Achieve departmental revenue, profit, and cost targets in line with the hotel’s financial objectives.
• Monitor and analyze sales performance, market trends, and competitive positioning to identify growth opportunities.
• Manage budgeting, forecasting, labor productivity, and cost controls to maximize profitability.
• Optimize pricing strategies, menu engineering, and promotional initiatives to drive revenue performance.
   

Operational Excellence

• Ensure the highest standards of food quality, beverage programs, service delivery, and guest experience across all outlets.
• Oversee operational policies, service procedures, and quality assurance in line with Hilton brand standards.
• Maintain compliance with health, safety, licensing, and regulatory requirements.
• Drive operational efficiencies while maintaining luxury service standards.
   

Guest Experience & Brand Standards

• Foster a guest-centric culture that consistently delivers memorable and personalized dining experiences.
• Monitor guest feedback, reputation scores, and service recovery processes to maintain exceptional satisfaction levels.
• Ensure service excellence across restaurants, bars, events, and in-room dining operations.
   

Team Leadership & Talent Development

• Lead, inspire, and develop a high-performing Food & Beverage leadership team.
• Foster a culture aligned with Hilton’s values and Conrad’s luxury service philosophy.
• Implement structured training, leadership development, and succession planning within the department.
• Promote a positive work culture that supports engagement, collaboration, and professional growth.
   

Innovation & Market Positioning

• Stay informed of emerging culinary trends, beverage programs, dining concepts, and hospitality innovations.
• Develop creative dining experiences, collaborations, and events that elevate the hotel’s F&B profile.
• Maintain awareness of competitive market offerings to ensure the hotel remains relevant and differentiated.
   

Collaboration & Stakeholder Engagement

• Partner closely with Sales, Marketing, Events, and Commercial teams to maximize business opportunities.
• Work collaboratively with Finance, HR, and Operations leaders to support overall hotel performance.
• Represent the hotel within industry networks, supplier partnerships, and media engagements where relevant.

Additional Responsibilities

• Maintain professional standards of leadership, conduct, and business confidentiality.
• Participate in executive leadership meetings and strategic planning initiatives.
• Perform any other duties as assigned by the General Manager or Hotel Manager.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

KEMING (TAMPINES) PTE. LTD.

Job Description

Job Description

• Stock taking, keeping track of equipments and place orders, as needed
• Manage vendors' contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep records of daily, weekly and monthly costs and revenues
• Arrange for new employees' proper onboarding (scheduling trainings
• and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests' feedback and recommend improvements to our menus
• Assist with daily operations

Job Qualification

• Minimum O Level
• Relevant experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Good communication and team management skills
• Able to work on holidays, weekends

Marriott International

Job Description

Marriott International

Job Description

Curate Kitchen Pte. Ltd.

Job Description

Role Overview
The Sous Chef plays a key role in ensuring smooth daily kitchen operations. Working closely with the Head Chef, you will support menu execution, maintain high food quality standards, and help manage kitchen staff and inventory.

Key Responsibilities

• Assist in the preparation and design of food and beverage menus
• Produce high-quality dishes with attention to presentation and taste
• Ensure the kitchen operates efficiently and meets quality standards
• Step in for the Head Chef in planning and directing food preparation when required
• Resolve kitchen issues proactively and handle high-pressure situations effectively
• Manage, train, and schedule kitchen staff; monitor and evaluate performance
• Order and manage inventory to ensure adequate stock levels
• Maintain cleanliness, organization, and compliance with food safety standards
• Foster a positive and professional working environment

Requirements & Skills

• 2–3 years of proven experience as a Sous Chef or Line Cook
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures
• Demonstrated ability in kitchen and team management
• Ability to work efficiently under pressure and solve problems quickly
• Familiarity with industry best practices and food safety standards

Far East Hospitality

Far East Hospitality Holdings Pte Ltd (Far East Hospitality), a premier hospitality assets owner and operator, is a 70-30 joint venture formed in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited. In the same year of its formation, Far East Hospitality through its wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, completed a 50-50 joint venture with Australia’s Toga Group.

Job Description

Company description:

Far East Hospitality Holdings Pte Ltd (Far East Hospitality) is an international hospitality owner and operator with a diverse portfolio of 10 unique and complementary brands of hotels, serviced residences and apartment hotels, including Oasia, Quincy, Rendezvous, Village, Far East Collection, A by Adina, Adina Hotels, Vibe Hotels, Travelodge Hotels and TFE Hotels Collection. We own more than 10 hospitality assets and operate a combined portfolio of more than 17,000 rooms under management across over 100 hotels and serviced residences in ten countries - Australia, Austria, Denmark, Germany, Hungary, Japan, Malaysia, New Zealand, Singapore and Switzerland - with more in our development pipeline.

Formed as a 70-30 joint venture in 2013 between Far East Orchard Limited (a listed company under Far East Organization) and The Straits Trading Company Limited, we in turn completed a 50-50 joint venture through our wholly-owned subsidiary Far East Hospitality Investments (Australia) Pte Ltd, with Australia's Toga Group to form Toga Far East Hotels (TFE Hotels).

This role is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

• Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.
• Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members' conduct and job performance and to project a positive corporate image to guests.
• Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.
• Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs' arrival.
• Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.
• Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues
• Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.
• Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.
• Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.
• Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

• Minimum Diploma in Hospitality, Tourism, or related field.
• At least 2-3 years of Front Office or supervisory experience in the hotel industry.
• Proficient in Opera PMS or other hotel management systems.
• Hospitality certifications (e.g., CERT, service excellence, leadership, or operations) are an advantage.
• Strong leadership, communication, and problem-solving skills.
• Service-oriented with the ability to handle guest feedback and operational issues effectively.
• Well-groomed and professional in appearance and demeanor.
• Willing to work rotating shifts, weekends, and public holidays.

GOLDEN BEEWORKS PTE. LTD.

Jollibee’s growth is due to its delicious menu line-up – like its superior-tasting Chickenjoy, mouth-watering burgers and deliciously satisfying Jollibee Spaghetti -ably complemented with creative marketing programs, and efficient manufacturing and logistics facilities. It is made possible by well-trained teams that work in a culture of integrity and humility, fun and family-like. Every Jollibee outlet welcomes customers with a clean and warm in-store environment and friendly and efficient service.

Job Description

Job Description

• Ensure the service level is achieved and exceed our guest expectation through friendliness services and provide clean and comfort dining experience

• Supervise/ In charge of the restaurant daily cash handling and security process

• Ensuring sufficient inventory maintained for operations

• Training new staff to be familiar with company SOP

• Take charge of restaurant’s recruitment, training and operations needs are fulfilled

Requirements:

• Passionate about F&B.

• 3-5 experience required as a Restaurant Supervisor / Assistant Restaurant Manager

• Driven and willing to learn.

• Able to work in a fast-paced environment.

• Able to commit 3 rotational shifts, weekends and public holidays.

• Preferably prior experience in QSR environment

• Singaporeans may apply

Benefits:

• AWS

• Staff meal

• Medical insurance

• 14 days Annual Leave

• 14 days Medical Leave

• Incentives provided

• Encashment provided
  

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

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

Main Duties and Key Responsibilities:

• Plan, organize, and supervise all banquet food production activities.
• Ensure timely preparation and delivery of food for weddings, conferences, social functions, and special events.
• Coordinate closely with the Banquet Sales and Operations teams to execute event requirements accurately.
• Attend banquet event briefings and ensure culinary readiness for all functions.
• Monitor food quality, taste, presentation, portion control, and consistency.
• Supervise and train kitchen staff to achieve operational excellence.
• Prepare duty rosters and allocate manpower according to event requirements.
• Ensure proper mise-en-place is completed before each event.
• Maintain cleanliness and organization of all banquet kitchen areas.
• Assist in menu creation, costing, and seasonal menu development.
• Monitor food costs and implement measures to minimize wastage and spoilage.
• Ensure proper ordering, receiving, storage, and stock rotation of food products.
• Conduct regular inventory checks and stock control exercises.
• Recommend improvements to banquet menus and food presentation.
• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
• Should possess basic computer skills.

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. Other duties may be assigned.

· Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Ensure that all designated action points from briefings/meetings are being followed by the individuals concerned.

· Guide the entire team in decision-making and judgement.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Ensure disciplinary and grievance procedures are properly adhered to and followed.

· Handle customer comments and complaints and take swift corrective action after consultation with the Chef de cuisine & Leadership Team.

· Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Chef de cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, right volumes, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens.

· Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.

· Conduct weekly inspections of his/her kitchen with minuted follow-ups.

· Plan co-ordinate and supervise all menu implementations in a timely manner.

· Assist in the preparation and control of daily and weekly market lists.

· Create and develop new dishes and recipes by keeping up with the latest market trends.

· Constantly strive to improve kitchen operating procedures.

· Be partially responsible for the labour budget of the kitchen department.

· Propose and initiate when approved, new services and products for our guests.

· Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

· Perform any other reasonable duties as required by the department head from time to time.

· Continuously look at market trends, innovate and create accordingly.

· Be very flexible and open to requests and changes.

· Comply with all hygiene standards required and have necessary training with staff.

· Ensure maximum compliance to all FSS Policy & Procedure.

· To strive for improvement through daily training and continuous updating.

· To comply with the relevant hotel grooming standard and ensure proper standard is followed by all subordinates

· To comply with all safety and security regulations.

· Strictly adhere to all Policy & Procedure existing in the hotel.

· Perform any other reasonable duties as required by the department head from time to time.

Requirements:

· Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

· Working knowledge of recipe costing process.

· Knowledge of catering from menus to runners to set-up and breakdown procedures.

· Possesses knowledge of sanitation standards. Serv Saf certified.

· Demonstrates teamwork and customer service focus.

· Demonstrates excellent communication skills.

· Knowledge of food inventory

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for an experienced Restaurant Manager to lead the daily operations of our authentic Italian restaurant. The successful candidate will be responsible for operational excellence, financial performance, team leadership, customer satisfaction, and ensuring that the restaurant consistently delivers an exceptional dining experience.

• Manage all aspects of daily restaurant operations to achieve operational and financial targets.
• Lead, supervise, recruit, train, and develop front-of-house staff.
• Ensure exceptional customer service and maintain high standards of hospitality.
• Manage staffing schedules, manpower planning, and employee performance.
• Monitor sales, labour costs, operating expenses, and profitability.
• Develop and implement strategies to improve operational efficiency and guest satisfaction.
• Ensure compliance with Singapore food safety regulations, licensing requirements, and workplace safety standards.
• Manage inventory, purchasing, supplier relationships, and stock control.
• Collaborate with the Head Chef on menu launches, promotions, and special events.
• Prepare operational reports and recommend improvements to senior management.
• Address customer concerns professionally and implement service recovery measures where necessary.

• Diploma or Degree in Hospitality Management, or a related field preferred.
• Minimum 5 years of restaurant management experience, including at least 2 years as a Restaurant Manager or equivalent leadership role.
• Strong leadership, communication, and people management skills.
• Proven experience in budgeting, cost control, and operational management.
• Excellent customer relationship and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple priorities.

SOLO RISTORANTE PTE. LTD.

Job Description

We are seeking a dedicated and customer-focused Assistant Restaurant Manager to support the daily operations of our authentic Italian restaurant. The successful candidate will assist in managing front-of-house operations, supervising service staff, ensuring excellent customer service, and maintaining operational standards while supporting the Restaurant Manager in achieving business objectives.

• Assist the Restaurant Manager in overseeing the daily restaurant operations.
• Supervise front-of-house staff to ensure efficient and professional service.
• Monitor customer satisfaction and promptly resolve customer feedback and service issues.
• Coordinate staff scheduling, attendance, and daily work assignments.
• Train and mentor service staff on customer service standards and restaurant procedures.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Monitor inventory levels and coordinate ordering of restaurant supplies.
• Support the implementation of promotions, special events, and seasonal menus.
• Assist in monitoring sales performance, operating costs, and productivity.
• Ensure cleanliness, presentation, and overall dining environment meet company standards.

• Minimum 2-3 years of experience in restaurant or hospitality operations, including at least 1 year in a supervisory role in an Italian restaurant or related.
• Strong customer service and interpersonal skills.
• Ability to supervise and motivate a service team.
• Good organisational and problem-solving abilities.

MCI Career Services 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

Sous Chef

• Salary Range: S$ 2,900.00 – S$ 4,300.00 (Depends on experience)

Chef

• Salary Range: S$ 2,700.00 – S$ 3,900.00 (Depends on experience)

• Work Location: Central / Islandwide

• Working Hours: 9.30am - 10.00pm, 6-day work week (Able to work weekends, and public holidays)

• 2-hour break: Can cook own meal.

Core Responsibilities

• Prepare, execute, and cook authentic Teochew and Cantonese dishes to meet restaurant standards.

• Manage daily kitchen operations across multiple stations, including wok-fried, steamed, braised, soup, seafood, and roast dishes.

• Evaluate and maintain the absolute freshness of ingredients, with a primary focus on raw seafood and meats.

• Enforce rigorous kitchen cleanliness, environmental hygiene, and food safety standards at all times.

• Coordinate seamlessly with the kitchen team during high-volume service periods.

• Coordinate effectively with the kitchen team to optimize service efficiency and resolve bottleneck pressures under high-volume conditions.

• Take charge of training and onboarding junior kitchen staff to ensure consistency in food preparation and culinary execution.

• Execute culinary directives and instructions from the Head Chef and Sous Chef efficiently.

Job Requirements

• Professional Certificate in Culinary Arts or a related field.

• Minimum of 3 years of specialized experience operating within a Chinese / Oriental kitchen setting (specifically Cantonese or Teochew cuisine).

• Verifiable expertise in processing and handling raw seafood.

• Comfort operating in a non-halal kitchen environment that requires the direct handling of pork, beef, and raw seafood ingredients.

• Strong interpersonal skills, positive team-player attitude, and a strong willingness to adapt and learn.

• A valid Level 2 Food Hygiene Certificate is preferred.

Key Benefits & Remuneration

• Annual Wage Supplement (AWS) Included

• Comprehensive Medical and Dental Benefits

• Complimentary Duty Meals Provided

• Progressive and Collaborative Kitchen Culture

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.

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LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Ascott International Management Pte Ltd.

Job Description

The Manager, Revenue Management is responsible for maximising the revenue of a defined cluster of Ascott serviced residences and hotels in Singapore. By analysing trends like market demand and the booking pace, he or she shall implement revenue optimising strategies and grow the property’s market shares through effective pricing, business mixes and sales channel management. He or she will report to the Deputy Director, Revenue Management.

• Yield optimum revenue and RevPAR with a regular business review of managed properties, including assessing rates, inventory, sales strategies, competitor set performance and booking pace.

• Provide regular analysis of market trends and market positioning to identify opportunities and implement initiatives to ensure optimal revenue generation and market share growth, which eventually contributes to increased profit margins.

• Actively manage and evaluate decisions from the IDeaS revenue management system for selected properties.

• Improve the property’s direct booking performance.

• Manage and oversee the online distribution strategy for all online sales channels.

• Provide and update monthly revenue forecasts for managed properties.

• Participate in annual budget and rate rationalisation exercises.

• Provide timely advice to the Sales Team on sales quotations.

• Ensure property’s rate parity and rate competitiveness.

• Prepare and chair the Revenue Meeting for each property (ie; Frequency of meetings will be dependent on each property’s needs).

• Liaise and meet up quarterly with partners to keep abreast of market changes and developments within the industry.

• Participate in pre-opening processes to ensure activation of distribution channels before a property’s opening.

• Contribute to the growth of the Revenue Management culture within the organisation.

• Closely communicate with related departments, such as Sales, Marketing, Reservations, and Operations on specific tasks.

Job Requirements

The candidate must possess the following:

• A minimum of a Diploma in Hotel Management

• A minimum of 4-5 years of experience in a related revenue management position

• Knowledge of Microsoft Office (Eg; Word, Excel, and PowerPoint)

• Strong communication, analytical, and coordination skills

• Knowledge of G3, connectivity or analytical tools like Tableau, Power BI, and Excel Macros will be a plus point

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 SUMMARY:  

Night Business Directoris the overall in-charge of the NB aspect of the outlet. He/ She is responsible for the night entertainment’s profitability (Cost of Goods, Labour and Sales), smooth running of the club operations and staff management. He/ She will also be the final approval for hiring together with HR, staff scheduling and stocks ordering. 

He/ She supervises, trains and grooms his staff to take on bigger roles and responsibilities. He/ She also must know and be familiar with all the roles and well-versed in the operating system of the outlet. These include: 

• Cash Management 

• Staff Recruitment 

• P&L (Cost of Goods, Labour and Sales) 

• Inventory management 

• Stock ordering 

• Weekly scheduling 

• Customer complaints 

• Staff management 

• Training & Development (with HR) 

• Sales and marketing (with respective departments) 

• Security Management (applicable for clubs) 

KEY ROLES AND FUNCTIONS

The key responsibilities of the NB Director include: 

• Ensure profitability of the night entertainment

• Achieve the sales target set by management 

• Ensure smooth operations of the club 

• Ensure the security of cash and company properties in the club 

• Always supervise and ensure the availability of inventories in the club 

• Approve the weekly staff scheduling and ensure labour cost is within the guidelines 

• Approve the items and quantity in purchase orders and ensure the cost is within the guidelines 

• Set targets with staff and approves appraisal yearly 

• Liaise with different departments to make sure events are executed smoothly 

• Draft proposals/contracts with details of events (i.e. date, time, DJ, support) 

• Attend weekly meetings with management 

• Maximise revenue, P&L and General Management of the group night business

• Manage vendors, sponsorships 

• Update key performance indicator (KPI) 

Orchard Hotel Singapore

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

Job Description

Job Summary

Reporting to the Reservations Manager, the incumbent will be responsible for:

Key Responsibilities

• Assist in overseeing the daily operations of the Reservations Department to ensure efficient and accurate reservation processing.

• Supervise and support the Reservations team in handling room reservations, guest enquiries, amendments and cancellations in accordance with hotel standards.

• Ensure high levels of guest satisfaction by providing prompt and professional service while effectively resolving guest concerns and reservation-related issues.

• Monitor room inventory, availability and reservation status to maximise room occupancy and revenue opportunities in line with the hotel's forecast and budget.

• Assist in managing room rate categories, distribution channels and reservation systems to ensure accurate inventory and pricing.

• Communicate room rates, availability, inventory updates and promotional strategies to the Reservations team in alignment with Sales and Revenue Management objectives.

• Review daily room availability and support inventory management by opening and closing room categories as required.

• Prepare and analyze reservation reports, forecasts and productivity reports to support business decisions.

• Conduct on-the-job training, coaching and performance monitoring for Reservations Executives to ensure service excellence and continuous development.

• Work closely with Revenue Management, Sales, Front Office and other departments to ensure seamless operations and effective communication.

• Ensure compliance with hotel policies, standard operating procedures and brand standards.

Requirements

• Diploma or Degree in Hospitality Management, Business Administration or a related discipline is preferred.

• Minimum 2 years of supervisory experience in Reservations or Front Office within the hotel industry.

• Familiarity with hotel reservation systems and property management systems (PMS); knowledge of Opera Cloud will be an advantage.

• Strong leadership, organisational and problem-solving skills with the ability to manage multiple priorities in a fast-paced environment.

• Excellent interpersonal, communication and customer service skills.

• Proactive, detail-oriented and able to work independently as well as collaboratively within a team.

• Strong analytical mindset with an understanding of revenue management principles.

• Positive attitude with a passion for delivering exceptional guest experiences.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key Responsibilities:

•         Monitor outlet stocks and plan inventory

•         Ensure facilities are in serviceable conditions

•         Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members

•         Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up

•         Responsible for F&B services and provide relevant correspondence to guest queries

•         Perform related duties and project as assigned by F&B Manager

•         Comply with all company and local laws for restaurants licensing & renewals

•         Plan and manage corrective actions to reduce waste, misuse and breakage

•         Carry out any other duties and respon sibilities as assigned

Ideal requirements

• 2-3 years of experience in a similar capacity

• Experience in f&b operations

• Familiar with f&b operations, functionality and other related tasks

• Customer service oriented and able to handle challenging situations professionally

• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

Weave Co-Living SG PTE.LTD.

Job Description

Job Summary

The Housekeeping Manager is responsible for leading our housekeeping team to ensure that Weave Living properties in Singapore consistently meet the highest standards of cleanliness, comfort, and presentation. This role is pivotal in creating a positive and welcoming living experience for our residents, directly impacting resident satisfaction and retention. You will manage daily operations, oversee budgets, and train your team to deliver exceptional service in line with Weave Living's brand values.

Team Leadership & Management

• Recruit, train, and supervise the housekeeping team to ensure high performance.

• Schedule staff shifts and manage payroll in an efficient manner.

• Conduct regular performance reviews and provide ongoing coaching and development.

Operations & Quality Control

• Develop and implement cleaning schedules for all resident units, common areas, and back-of-house spaces.

• Conduct daily inspections to ensure all areas meet Weave Living’s stringent quality and cleanliness standards.

• Manage inventory of cleaning supplies, equipment, and resident amenities, ensuring cost-effective procurement.

Budget & Financials

• Prepare and manage the housekeeping department's annual budget.

• Monitor expenses, control costs, and prepare financial reports as required.

• Identify opportunities for operational efficiency and cost savings without compromising quality.

Resident Experience

• Respond promptly to resident requests and concerns related to housekeeping.

• Collaborate with the Community and Maintenance teams to ensure a seamless and positive resident experience.

• Implement procedures that enhance resident comfort and convenience.

Health & Safety

• Ensure compliance with all health, safety, and sanitation regulations in Singapore.

• Train staff on safe work practices and the correct handling of cleaning chemicals.

• Maintain all housekeeping equipment in good working order.

IMAGE MISSION LTD.

Job Description

The Executive Director (ED) leads Image Mission’s programmes, operations, fundraising and organisational growth. Working closely with the Board, the ED ensures impactful service delivery, strong partnerships and sound governance.

The main responsibilities include, but not limited to:

1. Manage the day-to-day operations to ensure that the charity meets its goals and objectives, and that all statutory requirements are complied with.
2. Lead, train and oversee staff and volunteers to deliver excellent quality of its programmes.
3. Develop and establish strong relationships with community partners to expand our outreach.
4. Oversee the business office functions including admin, accounts, operations, HR, etc
5. Review fundraising strategies, campaigns and key donor communications to achieve fundraising targets.
6. Work with respective board members/volunteer committees to meet organisational goals, including fund development.