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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.

NAGARA AMK PTE. LTD.

Job Description

Job Summary

You will maintain hygiene and food safety standards in the kitchen, assist with inventory management, follow company SOPs, and collaborate with kitchen and service teams to support smooth kitchen operations.

Responsibilities

• Maintain cleanliness and hygiene of workstations, kitchen, and dining equipment to meet food safety standards
• Ensure food preparation and handling comply with hygiene and quality standards
• Assist in conducting stock takes, organizing storage, and maintaining accurate inventory records
• Follow instructions from supervisors and adhere strictly to company Standard Operating Procedures (SOP)
• Collaborate effectively with kitchen and service crew to support daily operations
• Follow roster schedules including weekends and Public Holidays

Preferred competencies and qualifications

• Communicate effectively in English to support teamwork and operational coordination
• Proficiency in Mandarin or Thai is an advantage as it supports communication with Mandarin speaking stakeholders and Thai-speaking co-workers
• Previous experience in kitchen service

Other Information

Benefits:

• Meals provided

Future Prospect:

• Opportunities for career growth to Outlet Chef for candidates demonstrating potential and competencies

Elitez Pte Ltd

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

Job Description

1. Front Office Executive

Salary: $2,500 – $3,200 per month
Employment Type: Full-Time

Working Hours

3 rotating shifts, including weekends and public holidays:

• Shift A: 7:30 AM – 5:00 PM

• Shift B: 1:30 PM – 11:00 PM

• Shift C: 10:30 PM – 8:00 AM

$10 night shift allowance applicable for Shift C. Other shift timings may be required based on operational and manning requirements.

Job Responsibilities

• Handle guest check-ins, check-outs, room allocations, guest profile updates and cashiering duties.

• Serve as the first point of contact in resolving guest enquiries and complaints professionally.

• Provide guidance and supervision to Front Office Associates and Guest Experience team members.

• Monitor guest feedback and reviews to maintain high service standards.

• Promote and drive room upselling initiatives to maximise hotel revenue.

• Ensure smooth daily Front Office operations and excellent guest experience.

Job Requirements

• Minimum 1–3 years of experience in Front Office or hotel operations.

• Minimum A / O / N Level qualification.

• Familiar with OPERA, StayPlease and Microsoft Office.

• Good communication skills in English.

• Additional language skills will be an advantage.

• Able to work rotating shifts, including weekends and public holidays.

2. Guest Experience Ambassador (Bell Services – Senior Role)

Salary: $2,200 – $2,500 per month
Employment Type: Full-Time

Job Responsibilities

• Provide guidance, training and leadership to Guest Experience Associates and Gym Attendants.

• Warmly welcome arriving and departing guests.

• Assist guests with luggage handling and transportation arrangements.

• Coordinate limousine and taxi bookings.

• Manage mail and newspaper deliveries.

• Conduct daily operational checks, opening and closing duties.

• Ensure cleanliness and smooth operations of the Gym, Pool and Sky Lounge.

• Assist guests with navigation between different wings of the hotel.

Job Requirements

• Minimum A / O / N Level qualification.

• Fresh graduates and entry-level candidates are welcome to apply.

• Basic knowledge of Microsoft Office and OPERA systems.

• Friendly, approachable and customer-oriented.

• Possess good interpersonal skills and emotional intelligence.

• A strong team player with a positive attitude.

3. Guest Experience Associate (Bell Services)

Salary: $2,000 – $2,200 per month
Employment Type: Full-Time / Casual Labour Available

Job Responsibilities

• Welcome and assist guests upon arrival and departure.

• Handle guest luggage carefully and professionally.

• Assist with transportation arrangements and guest requests.

• Handle mail and assist guests with navigation within the hotel.

• Maintain cleanliness of the lobby and surrounding areas.

• Report any defects or maintenance issues promptly.

• Support the upkeep and daily operations of the Gym, Splash Pool and Sky Lounge.

• Ensure adequate replenishment of towels, water and other guest amenities.

• Conduct basic equipment and facility checks.

Job Requirements

• Minimum A / O / N Level qualification.

• Fresh graduates and entry-level candidates are welcome to apply.

• Basic knowledge of Microsoft Office and OPERA systems.

• Friendly and customer-oriented personality.

• Willingness to learn and develop new skills.

• Able to work as part of a team.

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using, and disclosing your personal data for the purpose stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

Unlisted Collection

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

Job Description

Esquina is seeking a Restaurant Captain or Supervisor to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Spanish cuisine.

As the Restaurant Captain or Supervisor, you will be responsible for assisting the Executive Chef of the restaurant. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

Job Description

• Leading service operations

• Up-selling products based on your extensive product knowledge

• Building and maintaining relationships with guests

• Maintaining guest satisfaction levels by being proactive in service operations

• Assuring restaurant set up is complete and walkthrough is done before shift

• Improving procedures and systems

• Conducting basic training and ensure Standard Operating Procedures are adhered to 

Job Requirement

• At least 2 years as a Restaurant Captain or Supervisor in the F&B Industry.

• Good communication and customer service skills

• Working experience in a Casual restaurant is an added advantage.

• Able to work rotating shifts including weekends and public holidays

Apply Now! Come and join our team with an exciting and fulfilling career awaits!

We regret that only Singaporean/PR/LTVP+/Work Permit candidates will be considered.

Thank You

Unlisted Collection

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

Job Description

About us

Marguerite is awarded by Michelin with one star.  ⭐  

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

                                                                                                    &

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

The Roles are Restaurant Captains / Supervisors

Job Description 

• Take guests through a magical dining experience from welcoming the guest at the front door, all the way through to saying goodbye at the end of the dining experience

• Ensure that the restaurant’s high standard in service, hospitality, hygiene, cleanliness and service systems are reliably always upheld

• Show appreciation to the guests by providing above and beyond hospitality to make their dining experience memorable

• Maintain a positive, self-motivated attitude towards changes, learning, work, tasks that you must complete and your colleagues

• Be supportive of your teammates and help them to complete their tasks and projects

• Takes initiative to support other teammates, creatively solve problems and go above and beyond for guests

• Be a reliable team member in your work and personal life

• Participate and contribute to meetings and training sessions

• Actively contribute to the company’s goals through completing tasks and projects at a high standard of quality and in a timely manner

• Any other appropriate duties and responsibilities as assigned. 

Job Requirement

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.

• At least 1 to 3 years of F&B experience as Captain / Supervisor in the Casual/ Western Restaurant or Hotel Industry.

• Able to handle all levels of customers 

• Strong communication, interpersonal, public relations, and management skills.

• Able to work independently and in a team

• Only Singaporeans

Benefits

• Basic Salary: $3,000 to $4,500 per month (based on experience)

• Staff Meals + Staff Benefits + Birthday Leave will be entitled.

• Comprehensive Medical & Dental Insurance Coverage

• 5 day’s work weeks

Apply Now to Join Us!

We regret that only short-listed candidates will be notified.

Thank You

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

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• 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 Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

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

Little Farms

LITTLE FARMS

Job Description

Elevate Your Culinary Career with Little Farms 👩‍🍳

At Little Farms, we believe food should do more than satisfy—it should inspire. That’s why we’re passionate about crafting delicious, wholesome meals using the freshest ingredients in a kitchen that values quality, teamwork, and continuous growth.

We’re searching for a talented and driven Chef de Partie (CDP) to join our growing culinary team—someone who thrives under pressure, leads by example, and is eager to shape the future of good food in Singapore.

🌟 What You’ll Do

🍽 Customer Excellence

• Delight our guests with beautifully plated, flavorful, and memorable meals.

• Collaborate with chefs to evolve menus based on customer feedback and seasonal ingredients.

• Ensure consistency in taste, presentation, and portioning—every dish, every time.

🔪 Operational Excellence

• Prepare and present consistently high-quality dishes in accordance with Little Farms' recipes.

• Maintain cleanliness and organization in your kitchen section.

• Care for equipment and tools, ensuring proper usage and storage.

• Monitor section inventory and manage stock levels to ensure efficient operations.

👥 Team & People Excellence

• Cultivate a positive, team-first culture in the kitchen.

• Support and mentor junior staff, helping them grow in skills and confidence.

• Work closely with Front-of-House and Retail teams for smooth coordination.

💼 Business Excellence

• Minimize wastage and optimize ingredient use to support cost control.

• Assist with menu specials, promotions, and events to drive engagement and revenue.

• Contribute to accurate stock counts and inventory updates.

🧼 Health & Food Safety Excellence

• Adhere to strict food hygiene and safety standards.

• Practice proper food handling and storage.

• Support compliance audits and proactively address any gaps.

What We’re Looking For

🧠 Knowledge & Skills

• Strong understanding of culinary techniques, kitchen operations, and ingredient handling.

• Ability to anticipate challenges and act with smart, effective solutions.

• Sharp eye for detail and commitment to consistency and quality.

🗣 Communication

• A team player who listens first, speaks with purpose, and leads with clarity.

• Gives and receives feedback constructively to grow team alignment and morale.

• Acts as a bridge between BOH and FOH for seamless guest experiences.

🧭 Leadership

• Leads by example with professionalism, resilience, and heart.

• Encourages a culture of learning, excellence, and mutual respect.

• Takes ownership and responsibility while supporting the success of others.

Why Join Little Farms?

• A kitchen culture built on leadership, creativity, and collaboration.

• Opportunities for career progression and leadership development.

• Be part of a growing local brand known for wholesome food and heartfelt service.

• Staff meals, discounts, and a dynamic working environment where you matter.

Ready to Craft Something Beautiful?

If you’re passionate about food, thrive in a fast-paced environment, and want to be part of a team that values excellence and authenticity, we’d love to meet you.

Apply now and cook up something meaningful with Little Farms.

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

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

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

ROYAL ORG PTE LTD

We are looking for people who are humble and willing to learn, as we believe that C H A R A C T E R is the key to success.

Job Description

If the thought of sitting in an office all day gives you the ick…

and you’d rather yap, vibe & meet people 😭

this lowkey might be for you.

✨ What you’ll actually do:

• Rep brands at events & roadshows

• Meet new people & put others on promos/deals 😌

• Work with a fun team that’s onz

• Everyday got different vibes, not boring one

🎯 Why ppl join:

✔ We train you from zero fr

✔ Chill team, no toxic auntie politics 💀

✔ Fast progression if you got hustle

✔ Travel opportunities ✈️

US, HK, Taiwan, KL, Indo & more

✔ Learn communication, sales & leadership skills that actually useful

👀 We looking for ppl who:

• Can hold convo & vibe with strangers

• Got good energy

• Wanna earn money & level up

⚡ Limited slots only

📩 DM/apply now & we’ll hit you up in 24–48hrs

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Roles & Responsibilities

As an Outlet Manager, you will take charge of managing the overall operations of the outlet, ensuring that it runs smoothly and efficiently. You will lead a team, handle customer inquiries, manage inventory, and ensure compliance with health and safety regulations.

Responsibilities:

• Supervise daily operations and ensure the outlet meets operational standards.

• Lead, train, and motivate a team of staff members to provide excellent customer service.

• Develop and implement strategies to achieve sales targets and increase revenue.

• Monitor stock levels and manage inventory to prevent shortages or excesses.

• Handle customer complaints and ensure customer satisfaction.

• Maintain health, safety, and cleanliness standards within the outlet.

• Coordinate with suppliers and vendors to ensure timely delivery of goods.

• Prepare and manage budgets, evaluating financial performance and implementing cost control measures.

• Ensure compliance with company policies and procedures.

PICANHAS PTE. LTD.

Job Description

Picanhas' is a Muslim-owned steakhouse in Singapore specialising in Picanha steak. We pride ourselves on a dynamic, fun, professional working environment, committed to culinary excellence and exceptional customer service.

Kitchen Crew
Responsibilities:

• Prepare and cook food, ensuring quality and consistency.
• Maintain rigorous standards of hygiene and cleanliness in the kitchen.
• Collaborate effectively with the head chef and other kitchen staff.
• Undertake other ad hoc duties as assigned by the head chef.

  Qualifications:

• Experience in a professional kitchen is advantageous.
• Passion for cooking and culinary arts.
• Team player with a keen eye for detail.

BOSS MANPOWER PTE. LTD.

Job Description

Job description：

Be able to cook classic dishes and follow up on the company's requirements to improve and innovate

Ensure that all dishes are cooked well and properly presented

Oversee food preparation, checking that all kitchen staff are performing their duties

Ensure proper hyigene and cleanilness，Complete daily cleaning tasks

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Monitor equipment quality and order new equipment as needed Help the restaurant determine how much food and supplies need to be ordered

Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

Need 3-5 years of experience as a chef,hands-on experience with various kitchen equipment Advanced knowledge of culinary skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Willingness to work night shift and split shift.

Needs to work on weekends & public holidays

We regret that only shortlisted candidates will be notified

The GMP Group

Founded in 1991, The GMP Group is a leading recruitment and HR solutions provider headquartered in Singapore, with a regional presence in Kuala Lumpur, Malaysia. With over three decades of industry experience, we partner businesses across diverse sectors to deliver tailored talent acquisition and workforce solutions.

Job Description

Responsibilities:

• Oversee daily operations across multiple F&B outlets, driving performance, profitability and guest satisfaction.

• Lead budgeting, cost control, forecasting and operational performance analysis.

• Manage, coach and develop outlet managers and operations teams.

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

• Oversee purchasing, inventory and vendor management to optimise costs and efficiency.

• Drive new outlet openings, menu launches, promotions and service improvements.

• Collaborate with stakeholders and implement corrective actions to ensure operational consistency and business growth.

Requirements:

• 8–10 years of F&B or hospitality experience, with at least 3 years in a GM or senior leadership role.

• Proven experience managing multi-outlet F&B operations.

• Strong leadership, communication, decision-making and commercial skills.

• Experience in budgeting, cost management and performance analysis.

• Good understanding of Singapore’s F&B market and customer trends.

• Able to thrive in a fast-paced, demanding environment.

Please state your availability, current and expected salary in the resume.

We regret that only shortlisted candidates will be notified.

GMP Technologies (S) Pte Ltd   |   EA Licence: 11C3793   |   Eddie Tang |   Registration No: R1221129

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

About the role

Administer the operations of the Front Office Department to the best efficient quality and adhering to brand standards. Maintaining smooth and organised operations of various section with emphasis on politeness, courtesy and professionalism among all service associates. Involve in training and motivating service associates by using experiences, supervisory knowledge and leadership skills.

Key responsibilities

• Supervises overall activities in the department

• Supervises and delegates duties to supervisors and prepares work schedule for them

• Develops weekly host schedules, monitors team attendance and put up the leave calendar

• Supervises all sections and improvements in operation where opportunities to develop service standard are found

• Plans and organizes departmental periodical training sessions for staff of courtesy, efficiency and job knowledge

• Keeps knowledge/information of any change in hotel policy and procedure and enforce them

• Ensures good communication and cooperation between front office department and other departments

• Performs all duties applicable to the night shift ensuring all report, system checks as well as run of the day are performed accordingly to standards and hotel requirements

• Controls service recovery expenses of front office department

• Maintains a personalized service standard of the reception by constant training and motivation of the team members

Requirement

• Three or more years of progressive managerial experience in a similar capacity

• Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities

Kulnari Adventure Golf Pte Ltd

Job Description

About the role

As a Guest Services Supervisor at Kulnari Mystery Golf, you are the bridge between operations and storytelling. You'll ensure the floor runs seamlessly, the team performs confidently, and every guest leaves having experienced something memorable. This role requires strong operational control, people development skills, and the ability to stay composed in a dynamic, guest-facing environment.

Key responsibilities

• Plan and deploy daily manpower based on booking volume and guest flow
• Ensure all stations are adequately staffed to maintain a smooth and immersive experience
• Anticipate peak periods and adjust deployment in real time to avoid service gaps
• Host customers for venue recce and work with restaurant team to propose suitable packages
• Manage guest interactions with professionalism, especially in high-pressure or demanding situations
• Resolve feedback and service issues calmly while protecting the Kulnari experience
• Reply to Google reviews
• Conduct structured role-play sessions to prepare part-timers and interns for real guest scenarios
• Ensure adherence to SOPs while remaining flexible to operational needs
• Monitor performance and provide real-time, constructive feedback

About you

• Experience in hospitality, attractions, or fast-paced service environments
• Strong composure — able to stay calm, clear, and solution-focused under pressure
• Confident in handling difficult guests without escalating situations
• Passion for coaching and developing junior team members
• Willingness to work weekends, evenings, and public holidays
• Take ownership of the floor like it's your own business
• Notice problems before they happen
• Firm but fair with your team

About us

At Kulnari Mystery Golf, we don't just run a venue, we deliver an experience. We are committed to ensuring great experiences come from both structure and people.

IRFANA PTE. LTD.

Job Description

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.

• Giving instructions or orders to subordinate employees.

• Ensuring that the work environment is safe, secure and healthy.

• Meeting deadlines.

• Approving work hours.

• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.

• Excellent communication skills.

• Eye for detail and accuracy.

• Reliable, with high integrity and strong work ethic.

• Ability to work as part of a team.

• Professional appearance and attitude.

• Computer literacy.

• Proactive organizational skills.

• High school diploma.

• Ability to keep a positive attitude in a fast-paced environment.

TBG (F&B) PTE. LTD.

Job Description

• Oversee the efficient operation of food and beverage outlets
• Manage, train, and mentor staff to ensure high levels of productivity, quality, and customer service
• Monitor the quality of food and beverages and ensure they meet the required standards
• Handle customer complaints promptly and professionally
• Ensure compliance with health, safety and sanitation standards
• Assist in the planning and development of menus, taking into consideration factors such as seasonal availability of ingredients and the likely number of customers
• Control stock and minimize waste
• Manage budgets, financial plans and control costs
• Organize special events and promotional activities

IRFANA PTE. LTD.

Job Description

Job Desceiption for head chef

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

• Arrange for repairs when necessary

• Remedy any problems or defects

• Be fully in charge of hiring, managing and training kitchen staff

• Oversee the work of subordinates

• Estimate staff’s workload and compensations

• Maintain records of payroll and attendance

• Comply with nutrition and sanitation regulations and safety standards

• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

• Credentials in health and safety training

• Degree in Culinary science or related certificate

IRFANA PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

AL AJWAA PTE. LTD.

Job Description

Supervisor Responsibilities:

Making sure employees that report to

you meet performance expectations.

Giving instructions or orders to

subordinate employees.

Ensuring that the work environment is

safe, secure and healthy.

Meeting deadlines.

Approving work hours.

Ensure great customer service at all

levels.

Supervisor Requirements:

Previous leadership experience.

Excellent communication skills.

Eye for detail and accuracy.

Reliable, with high integrity and

strong work ethic.

Ability to work as part of a team.

Professional appearance and attitude.

Computer literacy.

Proactive organizational skills.

High school diploma.

Ability to keep a positive attitude in a

fast-paced environment.

AL AJWAA PTE. LTD.

Job Description

Head Chef having the experience in Middle Eastern/Turkish cuisine

is needed. We are specialized in authentic Middle Eastern/ Turkish

Cuisine and therfore need genuine Masterchef to prepare our dishes

besides introducing new variations to our menu to widen our

offerings over time. Day to day preparation, training to other chef

and monitoring their performance. Maintain and assign standard

checklist in preparation of each menu to maintain the taste and

quality of food

LeVeL33 Pte. Ltd.

LeVeL33, the World's Highest Urban Craft-brewery is a concept which presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay and city skyline. Residing in the penthouse of Asia's best business address™, the Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining.

Job Description

Job Descriptions:
• Opening and closing of the bar.
• Bar operations, including ordering, preparation and inventory.
• Mix cocktails / house specialties and prepare beverages including coffee etc.
• Service guests at the Bar / Lounge area, and restaurant when required.
• Assist other team players to ensure the sequence of service.
• Assist manager in the efficient running of the day to day bar operations.

Job Requirements:
• Friendly & quick worker.
• Efficient interaction level and proficient in English language.
• Good interpersonal and communication skills.
• Good knowledge of wine, beer and alcohol.
• Can start immediately, be willing to work shift, weekends and public holidays.
• 1~2 years’ experience in F&B industry will be an added advantage.

Why Join Us?

• Be part of a dynamic and passionate hospitality team
• Gain exposure to both front-of-house operations and event management
• Opportunity to grow with the company
• Work in a vibrant and guest-focused environment
• $500 Sign on bonus
• 17.5 days of Annual leave
• 5 days work week
• We are offering an above market rate salary
• You will be entitled for various allowances (i.e. meal, uniform)
• Other benefits (i.e. sales incentives, employee discount, birthday voucher)
• Medical and Dental claims

LeVeL33 Pte. Ltd.

LeVeL33, the World's Highest Urban Craft-brewery is a concept which presents an unparalleled dining experience complete with one of the best views of Singapore's Marina Bay and city skyline. Residing in the penthouse of Asia's best business address™, the Marina Bay Financial Centre (MBFC), LeVeL33 is the epitome of urban penthouse dining.

Job Description

You will be part of the team to provide excellent F&B service by ensuring customers enjoy an excellent dining experience.

Job Description:

• Present menus to customers and take accurate orders for all food and beverages.
• Demonstrate detailed knowledge of menus, making menu recommendations, answering questions and sharing additional information to customers.
• Upsell additional products when appropriate to enhance customer experience.
• Monitor the presentation of all food and beverage served to customer.
• Prepare tables by setting up linens, silverware and glasses.
• Deliver checks promptly and collect bill payments efficiently to maintain smooth service flow.
• To clean and clear tables and remove used tableware.
• Any ad-hoc duties as assigned.

Job Requirements:

• Customer-service oriented personality.
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Proactive, friendly and pleasant characteristics.
• Active listening and effective communication skills.
• Proficient in English language.
• Team player.
• Cheerful and self-motivated with positive working attitude.
• Preferably at least 1 year experience in F&B industry.
• Flexibility to work shifts, weekends and public holidays.

Why Join Us?

·     Be part of a dynamic and passionate hospitality team
·     Gain exposure to both front-of-house operations and event management
·     Opportunity to grow with the company
·     Work in a vibrant and guest-focused environment
·     $500 Sign on bonus
·     17.5 days of Annual leave
·     5 days work week
·     We are offering an above market rate salary
·     You will be entitled for various allowances (i.e. meal, uniform)
·     Other benefits (i.e. sales incentives, employee discount, birthday voucher)
·     Medical and Dental claims

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

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices. Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays. 

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

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

*6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• 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 Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

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

SHAHITH AR RAHEEQ PTE. LTD.

Job Description

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Private Advertiser

Job Description

About the role

Leads day-to-day wine service, service standards, Wine team deployment and execution of the Club's wine programme.

Key responsibilities

• Lead daily wine service across the Club.

• Allocate Wine team responsibilities based on reservations, PDRs and events.

• Maintain high standards of wine presentation, glassware, decanting and temperature.

• Develop strong member relationships and personalised recommendations.

• Support the Head of Wine with wine-list development, tasting and purchasing.

• Monitor cellar organisation, stock levels, availability and high-value wines.

• Lead Sommeliers and conduct briefings, wine training and coaching.

• Host/support tastings, dinners and member wine events.

• Work closely with Kitchen on pairings and Operations on service.

• Resolve wine-service issues professionally.

About you

• Extensive sommelier experience in premium hospitality.

• Advanced international wine and service knowledge.

• Wine team leadership and cellar/inventory experience.

• Recognised professional wine qualification strongly preferred.

Private Advertiser

Job Description

About the role

Manages the Club's bar and beverage operations, beverage programme, member experience, inventory, cost control and Bar team performance.

Key responsibilities

• Lead daily bar operations and maintain staffing, stock and service readiness.

• Establish beverage service standards, recipes and operating procedures.

• Develop and review cocktails, signature drinks and the non-wine beverage offering.

• Build member relationships and provide personalised beverage recommendations.

• Lead, coach and develop the Bar team and conduct briefings/product training.

• Manage beverage inventory, ordering, stock counts, wastage and cost controls.

• Monitor margins, variances and controls over premium/high-value products.

• Maintain supplier and brand-partner relationships.

• Coordinate beverage requirements for restaurants, PDRs and events.

• Maintain hygiene, workplace-safety and responsible beverage-service standards.
  

About you

• Significant bar-management experience in premium hospitality.

• Strong cocktail, spirits and beverage knowledge.

• Proven people leadership and inventory/cost-management capability.

• Strong member-relations, communication and discretion.

2A Entertainment PTE. LTD.

Job Description

About the role

Leads the Club's entertainment and cultural programming, shaping a distinctive creative identity through music, art, fashion, culture and live entertainment.

Key responsibilities

• Develop the Club's entertainment and cultural programming strategy and annual calendar.

• Curate live music, performances, DJ programmes, art exhibitions, fashion experiences and other cultural and entertainment programmes.

• Develop original entertainment concepts aligned with the Club's brand, community and member interests.

• Source and engage suitable local and international artists, musicians, performers, DJs, designers and other creative talent.

• Build and maintain strong relationships with artists, talent agencies, galleries, designers, cultural organisations and creative partners.

• Maintain awareness of entertainment, music, art, fashion and cultural trends and identify relevant programming opportunities for the Club.

• Lead the creative direction and talent selection for entertainment programmes and member experiences.

• Negotiate talent fees and commercial arrangements within delegated authority and approved budgets.

• Work closely with Events & Partnerships on the planning, production and delivery of entertainment programmes.

• Collaborate with Membership, Marketing, Operations and F&B teams to create engaging and well-coordinated member experiences.

About you

• Significant experience in entertainment, music, arts, cultural programming, luxury lifestyle, hospitality or related environments.

• Proven experience curating and delivering live entertainment, music, art, fashion or cultural programmes.

• Strong professional network of artists, musicians, performers, agencies and creative partners locally and/or internationally.

• Strong creative, commercial, negotiation and relationship-management skills.

• Proven leadership and team-management experience.

• High creativity, cultural awareness, professionalism and discretion.

2A Entertainment PTE. LTD.

Job Description

Job Purpose

Supports the General Manager in overseeing the Club’s overall operations, member experience and business performance, while providing leadership and coordination across departments to ensure consistent service and operational standards.

● Support the General Manager in the overall management and day-to-day operations of the Club.

● Provide leadership and direction to department heads and operational teams to maintain high standards of service and member experience.

● Maintain a visible presence across the Club and engage with members to understand their needs, preferences and feedback.

● Coordinate across Operations, Membership, Events, Entertainment, Wine, Beverage, Kitchen, Marketing and other departments to ensure smooth Club operations.

● Monitor operational performance, service standards, manpower requirements and departmental priorities.

● Support department heads in resolving operational challenges, member concerns and service issues.

● Assist with the implementation of business plans, operational initiatives and Club-wide projects.

● Review operational and management reports and support the General Manager in identifying areas for improvement.

● Support budget management, cost control, revenue opportunities and overall commercial performance.

● Ensure appropriate Club policies, SOPs, safety requirements and operational controls are implemented and maintained.

● Lead, coach and support department heads and managers in developing effective and accountable teams.

● Act on behalf of the General Manager on operational matters when required and within delegated authority.

● Significant management experience in private members’ clubs, luxury hospitality, premium hotels, F&B or similar service environments.

● Proven experience managing multi-department operations and leading managers and teams.

● Strong member relations, service excellence and operational management capability.

● Good commercial awareness with experience in budgeting, cost management and business performance.

● Strong leadership, communication, decision-making and stakeholder-management skills.

● High level of professionalism, judgement, discretion and accountability.

Only shortlisted candidates will be invited for an interview.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

• Candidate must possess at least Primary/Secondary School/"O" Level in any field.

• Required language(s): English (fluent)

• At least 4 Years of working experience in the related field is required for this position.

• Preferably Junior-Executive specialized in Food/Beverage/Restaurant Service or equivalent.

• Responsible for the administration, service, and operation

• Responsible for the smooth operations to achieve good customer satisfaction

• Responsible for the enforcement of restaurant policies and procedures on a daily basis

• Responsible for maintaining a clean and wholesome ambiance in the outlet

• 5-day work week, split shift

• Sundays closed

• Meal allowance provided.

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

Kaarla Wood-Fire Grill and Bar is seeking a dedicated demi chef/chef de partie to support our culinary team in daily kitchen operations. In this role, you will assist with food preparation, maintain high standards of quality and hygiene, and work closely with senior chefs to ensure smooth service. You will help execute dishes according to our recipes, manage prep work, and contribute to a well-organized, efficient kitchen environment.

Job Responsibilities:

• Prepare ingredients, sauces, and components according to standardized recipes

• Ensure consistency and quality of dishes during service

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

• Organise and manage mise en place for assigned sections

• Support smooth kitchen operations during peak service hours

• Monitor inventory levels and inform supervisors of shortages

• Properly store and label ingredients to maintain freshness

• Follow kitchen procedures and uphold food safety regulations

• Collaborate with the culinary team to ensure efficient workflow

Job Requirements:

• At least 1 year of experience in a professional kitchen, preferably in Western or grill concepts

• Basic culinary training or a relevant F&B certification (e.g., WSQ courses) is an advantage

• Good understanding of food safety, hygiene, and kitchen operations

• Ability to work in a fast-paced environment and handle pressure during peak hours

• Strong teamwork and communication skills

• Willingness to learn and follow guidance from senior chefs

• Able to work shifts, weekends, and public holidays

Job Location:

• 88 Market St, #51-02, CapitaSpring 048948

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

We are looking for a hands-on and service-focused F&B Supervisor to support the day-to-day operations of our three outlets — Saga Bar, Vernacular Coffee, and Hathaway. You will play a key role in ensuring smooth and efficient service while maintaining high standards of food quality, beverage quality, guest experience, cleanliness, and hospitality. Working closely with the F&B Manager, hotel management, and culinary teams, you will supervise the F&B team during daily operations, support manpower planning and staff deployment, and ensure that each outlet delivers a consistent experience while maintaining its own unique identity.

Key responsibilities

• Supervise the daily operations of Saga Bar, Vernacular Coffee, and Hathaway, ensuring smooth and efficient service

• Lead and support the F&B team during shifts, providing guidance, coaching, and direction to ensure high standards of service and hospitality

• Assist with manpower planning, staff deployment, scheduling, and operational coverage across all three outlets

• Conduct pre-shift briefings and ensure team members are properly prepared for daily operations

• Ensure outlets consistently meet established standards for food quality, beverage quality, service, cleanliness, and presentation

• Monitor service flow and proactively address operational issues during shifts

• Support the F&B Manager in monitoring outlet performance, revenue, and operational targets

• Assist with food, beverage, labour, and operating cost control, including monitoring wastage and stock usage

• Support inventory management, stock replenishment, and proper stock control procedures

• Work closely with the culinary team to ensure menu items, recipes, portioning, and presentation are consistently maintained

About you

• Previous experience as an F&B Supervisor, Senior Captain, Team Leader, or similar supervisory role, preferably within a hotel, restaurant, bar, café, or multi-outlet environment

• Experience working across multiple F&B concepts or outlets is highly preferred

• Good knowledge of restaurant, bar, café, and hospitality operations

• Understanding of food and beverage cost control, inventory management, manpower planning, and operational procedures

• Strong leadership and people management skills, with the ability to guide and motivate a diverse team

• Excellent communication and interpersonal skills

• Guest-focused with a genuine passion for delivering memorable hospitality experiences

• Hands-on, organised, and able to remain calm and effective in a fast-paced environment

• Strong attention to detail and commitment to maintaining operational standards

• Able to work shifts, weekends, public holidays, and according to operational requirements

About us

At Varel Singapore, we don't just offer a place to stay—we create memorable hospitality experiences.

Cottontail Creamery

We’ve always had a soft spot for chewy, sticky, and truly flavourful ice cream... and that's what sparked the beginning of Cottontail Creamery.

Job Description

At Gusta Sourdough Pizza Co (IG: @gustapizza.co), we are a young & dynamic team of passionate people that love to R&D and create new products. We are looking for enthusiastic and motivated individuals like us to join and expand our team.

Candidates should have the right to work in Singapore. Your Role is to:

• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to deliver consistency of food
• Ensure high standards of sanitation, cleanliness and safety throughout all kitchen areas at all time
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Perform stock taking, stock control, stock ordering
• Perform opening and closing duties
• Manage and maintain hygiene standards as per SFA requirements
• Perform any other tasks assigned by superiors

We are looking for someone with:

• Love to cook and bake and kitchen environments in general
• Deep curiosity and strong drive to learn new skills in and out of the kitchen
• Proactive in giving and receiving constructive feedback
• Optimistic, warm and good interpersonal skills
• Good communication skills
• Proficient in English
• Able to work on weekends and public holidays
• O Level, Diploma or Nitec/Professional certificate
• Min 3 year of experience is preferred

Our Benefits are:

• Salary: $3,300.00 - $3,600.00 per month depending on experience
• 4.5 day work week (44h/week)
• Overtime pay + Monthly performance bonus
• Insurance coverage
• Meal provided during shift
• Fast career development & Training provided

More experienced candidates could be considered for more senior roles.

Apply now to join our team and enjoy fast career development opportunities with more exciting overseas projects to come! Please send your resume with details on experience, last drawn and expected salary.

We regret that only short listed candidates will be notified.

Marriott International

Job Description

Marriott International

Job Description

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

• Deliver quality customer service to all guests.
• Take reservations and enquire purpose of visit.
• Greet each guest promptly and courteously with good smile and body language.
• Present menu and share promotions, specials and items to customers.
• Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve.
• Oversee a team of servers who are assigned to his/her shift.
• Key orders in the Point-of-Sale system efficiently.
• Process payment and check bills promptly.
• Maintain cleanliness of the outlet.
• Assist manager by getting involved in planning and organizing of special events.
• Check food and beverage inventories and stocks in a consistent and accurate manner.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Complete opening, operating, and closing procedures.
• Handle problem with cashier payments.
• Escalate guests complain to duty manager if unable to conduct service recovery.
• Implement plans to deliver excellent service for outlet.

Martino Agency

Job Description

We are looking for food and beverage supervisor who can direct and schedules kitchen, bar staff and food and beverage servers. During peak hours they may assist in seating or serving customers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• Excellentsales skills
• Excellentcustomer service skills
• Goodcommunication skills
• Leadershipskills
• Proven human resource management skills such as training, motivation,
• Excellent organizational skills
• Knowledge of the products, services, sector, industry and local area
• Knowledge of relevant legislation andregulations

Martino Agency

Job Description

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Rakki Bowl

Job Description

Join Our Growing Team!

As our group continues to expand, we are looking for passionate and service-oriented individuals to join our F&B team.

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Ensure seamless coordination between front-of-house and back-of-house teams.
• Conduct opening and closing procedures in accordance with company SOPs.
• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience.
• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times.
• Review and improve operational workflows, SOPs, and service processes to enhance productivity and customer satisfaction.
• Resolve operational issues and customer complaints promptly and professionally.

• Deliver exceptional customer service and create a welcoming dining environment.
• Attend to customers' enquiries, feedback, and special requests in a professional manner.
• Monitor customer satisfaction and implement service improvement initiatives.
• Manage reservations, walk-in guests, table allocation, and seating arrangements to optimise restaurant capacity and table turnover.
• Oversee VIP reservations, private dining arrangements, and large group bookings to ensure a seamless guest experience.
• Support frontline operations during peak service periods whenever necessary.

• Lead, supervise, motivate, and coach service crew and supervisory staff.
• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards.
• Prepare staff schedules and optimise manpower deployment according to business needs.
• Monitor employee attendance, punctuality, grooming, discipline, and overall performance.
• Participate in recruitment, interviewing, onboarding, and retention of restaurant employees.
• Foster a positive, collaborative, and high-performance working culture.

• Drive outlet sales and profitability by identifying revenue-generating opportunities.
• Plan and execute promotional campaigns, marketing initiatives, and customer engagement activities.
• Encourage menu upselling and cross-selling to maximise average spending per customer.
• Monitor sales performance, promotional effectiveness, and customer trends, recommending improvement strategies where necessary.

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality.
• Support dessert and beverage preparation when operationally required.
• Ensure food preparation areas comply with food safety and hygiene standards.
• Coordinate between kitchen and service teams to ensure efficient order fulfilment and customer satisfaction.

• Build and maintain strong relationships with local and overseas suppliers.
• Conduct regular supplier performance reviews and negotiate competitive pricing, favourable credit terms, and volume rebates.
• Develop contingency supplier networks for critical ingredients to minimise operational disruptions.
• Analyse inventory consumption patterns and establish optimal stock levels to reduce food wastage and holding costs.
• Collaborate with the Head Chef to oversee inventory management and purchasing activities.
• Verify incoming deliveries against purchase orders and participate in stock audits to ensure inventory accuracy and minimise losses.

• Prepare and analyse daily, weekly, and monthly operational reports, including: Sales performance, Labour cost, Inventory and food cost, Promotional ROI, Customer feedback
• Monitor operating expenses and identify opportunities for cost optimisation.
• Ensure accurate cashiering procedures and POS reconciliation.
• Maintain proper operational documentation and compliance records.
• Coordinate with internal departments, vendors, and external stakeholders as required.
• Support management with operational improvement projects and business initiatives.

• Ensure full compliance with company policies, SOPs, food safety regulations, and workplace safety requirements.
• Maintain a clean, safe, and welcoming restaurant environment.
• Lead by example in upholding hygiene and sanitation standards.
• Ensure compliance with all relevant regulatory and licensing requirements.

• Support daily restaurant operations whenever required.
• Undertake any other duties and responsibilities assigned by Management that are commensurate with the role.

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline.
• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role.
• Experience managing high-volume restaurant operations is highly preferred.
• Strong leadership and people management skills with the ability to motivate and develop teams.
• Excellent customer service, communication, and interpersonal skills.
• Strong problem-solving, decision-making, and conflict resolution abilities.
• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting.
• Knowledge of food safety, workplace safety, and hygiene regulations.
• Experience in supplier management, procurement, inventory control, and cost optimisation will be an advantage.
• Proficient in Microsoft Office applications and POS systems.
• Able to work on rotating shifts, weekends, and public holidays.
• Possess a valid Food Safety & Hygiene certification.
• A proactive, hands-on leader with a strong sense of ownership, adaptability, and commitment to operational excellence.

McDonald's Singapore

McDonald's opened its first restaurant in Singapore in 1979 and now serves over 70 million customers annually across 151+ restaurants islandwide. For over 40 years, our brand has been an integral part of the local community, bringing people together to enjoy feel-good moments over their favorite food.

Job Description

Job Details

• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations

• Supervise store operations, cash control, and shift management

• Manage a high-performance team and develop their talents

• Drive recruitment, training, and marketing campaigns

Requirements

• Good Customer service

• Great communicator

• Leadership and able to work as a team player

Four Seasons

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive. As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest. If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional. Discover more at press.fourseasons.com/singapore

Bring Every Detail Together. Create Experiences That Matter.

As a Conference Services Manager, you will be the key link between our clients and the hotel, transforming event plans into seamless, memorable experiences.

From executive meetings and conferences to social celebrations and bespoke events, you will take ownership of the planning and coordination journey, ensuring every detail is thoughtfully considered and every team is aligned. You will work closely with clients to understand their vision, anticipate their needs and bring their expectations to life with care and precision.

Working across Catering, Food & Beverage, Culinary and other hotel departments, you will orchestrate the details that allow every event to feel effortless for our guests.

This role is ideal for a hospitality professional who thrives on ownership, enjoys bringing people and details together, and takes pride in creating experiences that leave a lasting impression.

• Take ownership of the end-to-end conference servicing journey, from event handover and planning through to execution and post-event follow-up.

• Build strong relationships with clients, understanding their objectives, preferences and expectations to create a personalised event experience.

• Conduct planning meetings, site inspections and pre-event discussions to ensure every detail is understood and thoughtfully coordinated.

• Prepare and manage Banquet Event Orders (BEOs) and ensure all event information is accurate, clear and communicated to the relevant teams.

• Coordinate closely with Food & Beverage, Culinary, Engineering, Housekeeping, Front Office and other departments to ensure seamless event execution.

• Lead event briefings and communicate key requirements, timelines, VIP details and special arrangements to all stakeholders.

• Be present during events to anticipate needs, resolve challenges and make real-time decisions, ensuring the experience remains seamless from start to finish.

• Proactively identify potential gaps or challenges before they arise and put solutions in place to ensure flawless delivery.

• Manage last-minute changes and special requests with flexibility and a solutions-focused approach.

• Follow up with clients after events, gather feedback and identify opportunities to further elevate the guest experience.

• Maintain accurate event records, schedules and relevant systems to ensure effective communication and operational continuity.

• Support the team in identifying opportunities to improve processes, enhance service delivery and elevate the overall conference experience and future business partnerships.

• Lead by example and contribute to a culture of collaboration, accountability and continuous improvement.

• Bachelor’s Diploma or Bachelor’s degree in Hospitality Management, Events, Business or a related discipline.

• Relevant experience in Conference Services, Catering, Banquets, Events or luxury hospitality.

• Strong understanding of event planning, conference operations and the end-to-end guest journey.

• Exceptional organisational skills and a meticulous eye for detail, with the ability to manage multiple events and priorities simultaneously.

• Confident communicator who can build strong relationships with clients and effectively influence and coordinate across departments.

• Proactive mindset with the ability to anticipate needs.

• Strong ownership and accountability

• Team player who enjoys bringing people together and creating alignment across different functions.

• Passion for creating seamless, personalised and memorable experiences for guests and clients.

• A growth mindset, curiosity and ambition to develop further within luxury hospitality.

• A culture built on mutual respect, offering a growing world of opportunities and an environment that supports the pursuit of excellence.

• Career growth opportunities.

• A strong, unique culture.

• Best-in-industry training.

• Complimentary stays at Four Seasons properties (subject to availability), with discounted meals.

• Paid holidays/vacation.

• Dental, medical, and life insurance.

• Employee service awards/Birthday Gift.

• Annual employee party/social and sporting events.

• Complimentary meals in a dedicated employee restaurant.

Schedule & Hours: This position requires one to work from Mondays to Fridays, 8.30 am to 6.00 pm, with the flexibility to work weekends and public holidays as business needs arise.

Sunnyhill Ace

Job Description

Job Description

Contract Schedule (10-Month Milestone Basis per Year):

• Base Year (2027): 1 Jan to 4 Jun; 28 Jun to 3 Sep; 10 Sep to 30 Nov.
• Option Year (2028): 1 Jan to 2 Jun; 3 Jul to 8 Sep; 13 Sep to 30 Nov.
• Note: Includes supporting national examinations during the first week of June school holidays.

Working Hours (No Weekends / Gazetted Public Holidays):

• Mondays to Thursdays: 7:30 AM – 3:30 PM (Inclusive of 1-hour lunch break).
• Fridays: 7:30 AM – 12:30 PM (Inclusive of 1-hour lunch break).
• Occasional flexibility requested up to 6:30 PM (fewer than 10 days a year).

Roles & Responsibilities

• Lesson Preparation & Ingredient Portions: Receive and verify ingredient orders from food suppliers. Measure, portion, and set up culinary ingredients and tools before Food & Consumer Education (FCE) and NFS classes begin.
• Kitchen & Facilities Management: Supervise and maintain two training kitchens and one Teacher Preparation Room to uphold the highest standards of food hygiene and kitchen safety.
• Inventory Control: Conduct comprehensive stock-taking and inventory logs for textbooks, appliances, culinary utensils, and hardware resources.
• In-Class Teaching Assistance: Assist NFS teachers during practical culinary sessions, ensuring student compliance with safety regulations and guiding them in basic food preparation techniques.

Job Requirements

• Experience: Strictly requires at least 3 years of working experience as a FCE/NFS kitchen assistant in a Singapore Secondary School.
• Certification: Must hold a valid WSQ Food Safety Course (FSC) Level 1 Certificate.
• Qualifications: Minimum of PSLE graduation or equivalent.
• Core Skills: Basic culinary proficiency paired with basic mathematical capabilities (must scale, calculate, and adjust recipe ingredient volumes for up to 8 classes per cohort level).
• Communication: Confident oral and written English communication skills. Able to work well independently and collaboratively under fast-paced school laboratory conditions.

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

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

As Director, Brand Food & Beverage (F&B) Concept Development Luxury & Lifestyle – Asia Pacific (APAC), you will lead the creative and bespoke arm of F&B brand development across Hilton's luxury and lifestyle portfolio in APAC, developing well-defined, one-of-a-kind F&B concepts that strengthen brand recognition, elevate the guest experience and create tangible value for owners.

You will conduct market research to determine regional suitability, competitive positioning, target audience and economic viability for each concept, and work closely with internal Architecture & Design, Operations and Technical Services teams to guide owners' project teams through every F&B-related decision. This is a hands-on role within a small, close-knit team: you will operate as an individual contributor delivering original creative work yourself, while also managing day-to-day tasks and priorities across the wider team. Excellent communication skills are essential, you will be a primary voice to owners, senior stakeholders and internal partners as well as to your own team.

WHY YOU’LL BE A GREAT FIT

You have these minimum qualifications:

• Degree in Interior Design, Hospitality, F&B Management or a related field, with significant hospitality or F&B experience.
• 7+ years of restaurant design or F&B concept development experience, including 4+ years in a senior creative or F&B design leadership capacity. Ideally in the luxury or lifestyle segment. 
• Demonstrated ability to translate brand strategy into distinctive, ownership-ready bespoke concepts.
• Strong knowledge of F&B operations, service techniques and current global F&B trends and concepts in the luxury and lifestyle space.
• Ability to think creatively and pair design ability with F&B operations experience.
• Ability to convey mood, narrative and brand story through the selection and use of imagery and materials.
• Excellent visual, written and oral communication skills, with the ability to interact with and influence senior stakeholders, present persuasively, and communicate clearly with a small, close-knit team.
• Comfortable operating as an individual contributor on a small team – equally capable of hands-on creative delivery and of managing day-to-day tasks and priorities for the wider team.
• Ability to deliver presentations in a concise, well-organized and persuasive manner.
• Strong project management skills, with the ability to manage multiple concurrent concepts under deadline pressure.
• Ability to adapt to extensive regional travel and schedule changes.
• Absolute discretion and confidentiality regarding sensitive ownership and brand information.
• Proficient in Microsoft Word, Excel and PowerPoint, Adobe InDesign or any other creative presentation tool.

It would be useful if you have:

• Experience in or knowledge of Restaurant Design.

• Experience in or knowledge of the luxury and lifestyle segment of the market.

• Global F&B operational management experience.

• Restaurant Front of House (FOH) service operations.

HOW YOU WILL MAKE AN IMPACT

Your role is important, and below are some of the fundamental job duties that make your work unique.

What your day-to-day will be like: 

• Strategically assess the project, market and guest profile before recommending the F&B concept strategy for a property. 
• Ensure concepts that are proposed are aligned with the regional F&B operations team and will drive strong commercial returns. 
• Develop well-defined, bespoke F&B concepts for luxury and lifestyle brands across pipeline, renovation and conversion hotels.
• Own the full creative arc of a concept – narrative, culinary and beverage direction, service ritual, mood and spatial storytelling – in partnership with Architecture & Design.
• Conduct and regularly refresh market research to determine regional suitability of concepts, competitive set, target audience and economic factors.
• Prepare and present detailed, ownership-ready F&B concept briefs to owners and their representatives.
• Identify and evaluate brand-relevant restaurant operators and concept partners, reviewing financial acumen and fit for business, and advise ownership accordingly.
• Evaluate and identify new business opportunities for additional bespoke concepts.
• Track progress and compliance of concept initiatives against the project board; determine working schedules and task completion dates based on project deadlines.
• Manage day-to-day tasks, priorities and workflow across the small F&B concept development team, keeping deliverables on track.

How you will collaborate with others:

• Ensure coordination among key stakeholders – Hotel Operations, Technical Services, Architecture & Design, in support of concept development and the design process.
• Build and maintain strong business relationships with senior owners, asset managers and operators, serving as the primary regional creative contact for bespoke F&B concept development.
• Contribute to brand standards review and updates in partnership with Brand Heads and F&B Operations.

What projects or deliverables you will take ownership of: 

• Direct and mentor supporting creative/design Team Member(s) in the execution of concept briefs, establishing work priorities, while remaining hands-on and personally delivering creative work as an individual contributor.
• Participate in Brand F&B Development special projects as team lead, keeping constituents updated on related activity.
• Assist the Senior Director F&B – APAC in achieving strategic and department goals, and support ad-hoc projects as needed.

Elitez Pte Ltd

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

Job Description

About the role

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

Six days weekly based on roster:

1. 1100hrs to 1500hrs;

2. 1730hrs to 2130hrs;

Key responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service

• Ensure seamless coordination between front-of-house and back-of-house teams

• Conduct opening and closing procedures in accordance with company SOPs

• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience

• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times

• Lead, supervise, motivate, and coach service crew and supervisory staff

• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards

• Prepare staff schedules and optimise manpower deployment according to business needs

• Drive outlet sales and profitability by identifying revenue-generating opportunities

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality

About you

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline

• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role

• Experience managing high-volume restaurant operations is highly preferred

• Strong leadership and people management skills with the ability to motivate and develop teams

• Excellent customer service, communication, and interpersonal skills

• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting

• Knowledge of food safety, workplace safety, and hygiene regulations

• Proficient in Microsoft Office applications and POS systems

• Possess a valid Food Safety & Hygiene certification

• Experience in Chinese cuisine

• Candidate must be willing to do OT, work on weekends, PH, weekdays and on roster.
  

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using, and disclosing your personal data for the purpose stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

Adrian Chan| EA Personnel No: R2199063

Elitez Pte Ltd | EA License No: 16C8004

Marriott International

Job Description

King Power Mahanakhon Co.,Ltd.

The King Power Corporation, established in 1989, has emerged as a leading retail business group in the travel retail industry, driving the business towards new global dimensions. Under the new concept of “THE POWER OF POSSIBILITIES,” we continuously explore new possibilities and aim to create innovative experiences and possibilities in travel through our eight core business groups.

Job Description

About the role

A Sommelier role focused on curating an exceptional wine list, offering personalized recommendations to guests, and managing all aspects of wine service in a fine dining or luxury resort environment.

Key responsibilities

• Curate an exceptional wine list and offer personalized recommendations to guests

• Conduct wine tastings and educational sessions to enhance the guest's experience

• Select wines, create drink lists and manage stock

• Recommend food and wine pairings to guests

• Source wines from wine suppliers to ensure exclusivity and set up tastings with wine makers and for corporate events

• Stay updated on wine trends and industry developments

• Establish operational strategies to meet quality and guest service standards

• Organize special events and entertainments to attract more guests

• Maintain the cleanliness of the outlet

About you

• Bachelor's degree in hospitality, or related field

• Proficiency in Thai and English

• Minimum 3-5 years of experience as a Sommelier in a fine dining restaurant or luxury resort

• Certification from a respected sommelier program (e.g., CMS, WSET)

• Excellent communication and interpersonal skills

KPMC COMPANY LIMITED

Job Description

Guest Experience Coordinator – Pre-Opening Team
Soi Sukhumvit 31, Bangkok

We are looking for a Guest Experience Coordinator for a new lifestyle venue opening in November on Soi Sukhumvit 31 in Bangkok. The venue has a restaurant, a coworking area, an activity area, and a wellness area.

You're here to make sure every guest has the best time possible, from the moment they book online until they leave, always ready to help, always looking for ways to make the experience better

What You Will Do

• Manage bookings on the online system

• Answer and respond to messages from social media and online channels

• Welcome guests when they arrive on-site

• Coordinate with the wellness area and activity area for guest bookings, schedule, availability, and arrival flow

• Make sure guests have a great experience in every area, restaurant, coworking, fitness, and wellness

• Help solve any guest problems quickly and nicely

A Day in the Life

Morning: check bookings, confirm today's reservations across restaurant, spa and activity, reply to online messages

Guests arrive: welcome them, guide them to the right area, make sure they feel looked after from the first minute

Throughout the day: stay close to all areas, step in personally the moment a guest has a question, a request, or a problem

Evening: welcome evening guests, coordinate the outdoor area, make sure the day ends smoothly

You're the person guests remember, and the person the team calls when a guest needs something extra

About You

• Exceptionally good people skills

• Strong customer mindset, always thinking about the guest first

• Continuous improvement mindset, always looking for ways to make things better

• Fluent in Thai, good English is a plus

• Comfortable with online tools and social media

• Ready to help build a new venue from the start, some things may change fast in the beginning

• Candidates have full working rights for Thailand

6d / week
25,000 THB / month + Service Charge

Accor Asia Corporate Offices

Job Description

Company Description

Novotel Bangkok Platinum Pratunam is located in the Pratunam area, the heart of Bangkok's fashion and shopping district. This hotel caters to a modern lifestyle, offering relaxation and family time with 288 perfectly designed rooms and suites. Furthermore, Novotel Bangkok Platinum Pratunam provides high-level comfort and relaxation for all guests, whether for leisure, wellness or business.

Job Description

• Oversee daily room assignments and blocking for arriving guests, VIPs, and loyalty members.
• Monitor room availability and work with the revenue and front office teams to optimize occupancy and handle upgrades.
• Collaborate with housekeeping to track room status and prioritize cleaning schedules for timely check-ins.
• Fulfill special requests regarding bed types, connecting rooms, and amenities while resolving any room-related issues.
• Assist with check-ins, check-outs, and guest communication during peak operational hours.

Qualifications

• Typically requires 1 to 3+ years of experience in front office operations or rooms management within a hotel environment.
• Strong familiarity with hotel Property Management Systems (PMS) especially Opera.
• Excellent verbal and written English communication skills.
• High attention to detail with strong multitasking and problem-solving abilities under pressure. 

Additional Information

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!