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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.

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.

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.

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.

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

VAREL SINGAPORE PTE. LTD.

Job Description

About the role

We are looking for an experienced and dynamic F&B Manager to oversee the day-to-day operations of our three outlets. You will be responsible for ensuring smooth and profitable outlet operations while delivering consistently high standards of food quality, service, guest experience, and hospitality. Working closely with the hotel management and culinary teams, you will lead and develop the F&B team, drive outlet performance, manage costs and resources, and ensure each outlet maintains its own identity while operating in line with the hotel's overall standards.

Key responsibilities

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

• Lead, coach, and motivate the F&B team to deliver consistently high standards of service and guest experience

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

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

• Monitor outlet performance, revenue, and key operational targets, identifying opportunities to improve profitability and business performance

• Manage food, beverage, labour, and operating costs while maintaining appropriate quality and service standards

• Monitor inventory levels, stock usage, wastage, and stock control procedures to minimise unnecessary costs and losses

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

• Ensure compliance with food safety, hygiene, workplace safety, and hotel operational standards

• Handle guest feedback, complaints, and service recovery professionally and effectively

About you

• Previous experience in an F&B Manager, Assistant F&B Manager, or similar management role, preferably within a hotel or multi-outlet environment

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

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

• Good understanding of food and beverage cost control, inventory management, labour planning, and outlet profitability

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

• Excellent communication and interpersonal skills

• Strong commercial awareness with the ability to identify opportunities to increase revenue and improve profitability

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

• Organised, hands-on, and able to manage multiple priorities in a fast-paced environment

• Strong problem-solving and decision-making skills

About us

At Varel Singapore, we don't just offer a place to stay—we create memorable hospitality experiences. Join our Food & Beverage team and take a key leadership role in shaping the success of Saga Bar, Vernacular Coffee, and Hathaway. Be part of a passionate hospitality environment where great food, thoughtful service, distinctive concepts, teamwork, and guest satisfaction are at the heart of everything we do.

Pop Padel Sdn Bhd

Job Description

• Lead Daily F&B Operations
  Oversee all aspects of the food and beverage operation — from opening to closing — ensuring the bar, kitchen, and service areas are clean, well-stocked, and running smoothly. Uphold food safety and hygiene standards in line with SFA requirements, and resolve service issues quickly and efficiently.

• Team Management
  Supervise, schedule, and support F&B staff including baristas and servers. Ensure clear communication, effective task delegation, and consistent service standards. Provide on-the-ground leadership and foster a positive, team-first culture.

• Menu, Inventory & Cost Control
  Manage the food and drinks menu alongside management, keeping the offering fresh and relevant. Oversee stock levels, supplier relationships, and ordering to minimise wastage, and monitor F&B costs, portion control, and margins to keep the operation profitable.

• Drive F&B for Activities & Events

  Collaborate with the team to deliver F&B for tournaments, coaching programs, and social events. Plan and manage catering for corporate events, group bookings, and private functions, ensuring smooth execution and an excellent guest experience.
  

• Admin & Reporting
  Oversee administrative tasks including inventory management, ordering supplies, and staff scheduling. Track F&B sales and performance metrics, manage licensing and compliance, and support management in planning and execution. 

PERSOL

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

Job Description

Salary: S$4,000 – S$5,000 per month
Working Hours: Monday to Friday, 9:00 AM – 6:00 PM (Saturday attendance may be required when events are scheduled)
Location: Raffles Place

Role Overview

We are looking for an experienced Front Office Manager to oversee the daily operations, hospitality services, facilities management and events at specific site office.

You will ensure the smooth running and upkeep of the property while delivering a premium experience to guests and stakeholders. This role involves managing reception operations, service providers, contractors, events, facilities and operational reporting.

Key Responsibilities

Lounge and Hospitality Operations

• Oversee the daily operation and overall presentation of the office.
• Manage hospitality services, including F&B arrangements, scenting and indoor plants
• Manage luxury lounge operators and service partners/brands
• Collaborate with relevant stakeholders to ensure seamless operations within the lounge
• Provide reception relief coverage when required

Facilities and Vendor Management

• Manage vendors providing cleaning, hygiene, pest control, security and indoor plant-maintenance services
• Conduct regular property inspections and ensure wear and tear is addressed promptly
• Oversee the completion and rectification of defects within the lounge
• Obtain quotations for ad hoc works, prepare recommendations for approval and coordinate contractors
• Ensure the property remains safe, presentable and operational at all times

Events and AV Support

• Manage the event-booking and approval process
• Plan and execute events held within the suite, including F&B, logistics and venue setup
• Coordinate and support live AV operations during events when required
• Attend Saturday events where operational support is needed

Team and Operational Management

• Plan and manage staggered work schedules for the reception team
• Maintain and update operational SOPs and service protocols
• Ensure service providers and employees comply with established operating standards
• Take ownership of operational matters to ensure the smooth running of the suite

Reporting and Administration

• Track lounge utilisation, F&B expenditure and other operational costs
• Prepare monthly utilisation and expense reports
• Maintain accurate operational records and supporting documentation

Requirements

• Bachelor’s degree or equivalent with at least 5 years of relevant experience; or a diploma with at least eight years of relevant experience
• Relevant experience in hospitality, facilities management, workplace operations, premium lounge operations or a related field
• Experience managing front-office teams, vendors, contractors and service providers
• Experience planning and supporting corporate events, including logistics and AV coordination
• Able to obtain and evaluate quotations and monitor operational expenditure
• Comfortable working independently and taking ownership of site operations
• Able to work on Saturdays when events are scheduled

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

EA Reg. ID: R25157446 (Katherine Carlen)

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No: 01C4394

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

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

SUMMARY AND BENEFITS

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

ROLE & RESPONSIBILITIES

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

REQUIREMENTS

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

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

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

MAISON ANLI (PTE. LTD.)

Job Description

Join Our Team as a Restaurant Manager!

Are you a passionate leader with a love for hospitality and a flair for delivering exceptional service?

Mediterranean Restaurant with Pizza, Grill and Deli specializing in Greek Cuisine is looking for an experienced Restaurant Manager.

-Responsibilities-

• Oversee daily restaurant operations, ensuring smooth coordination between Front-of-House and the kitchen.
• Uphold the authenticity of our Greek cuisine and cultural dining experience.
• Lead, train, and motivate staff to deliver top-tier customer service.
• Monitor inventory, manage supply orders, and liaise directly with Greek ingredient suppliers.
• Handle customer feedback and resolve issues professionally.
• Develop marketing initiatives, collaborating with Greek associations and cultural communities.
• Ensure compliance with hygiene, safety, and regulatory standards.
• Manage budgets, payroll, and cost controls to achieve business profitability.
• Plan and organize special events.

-Requirements-

• Proven experience as a Restaurant Manager, preferably in Mediterranean or Greek dining.
• Strong leadership, communication, and people-management skills.
• Solid understanding of Greek cuisine, wines, and cultural dining traditions.
• Financial and operational management experience, including budgeting and revenue growth.
• Able to work evenings, weekends, and public holidays.

PERSOL

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

Job Description

Title: Front Office Manager

Salary: S$4000 - S$5000

Nearest MRT: Telok Ayer / Raflles Place

Working hours: Monday - Friday: 9:00am - 6:00pm / Saturday (If there's events, they need report too)

• Management of the lounge (incl F&B sourcing, scenting, plants etc.)

• Monthly bookkeeping and reporting of lounge utilization, F&B expenses, etc.

• Management and support on AV live operations during event/ logistic setup if required

• Resource management, including planning and managing of receptionist staggered work schedule.

• Contractor management including obtaining quotations for ad hoc work request and putting up for approval

• Manage all lounge operators

• Facilities and vendor management; including indoor potted plant maintenance, pest control, cleaning and hygiene services, security services.

• Management of the Event Booking approval process, and organization and execution of all events

• Upkeeping of the property and regular inspection to ensure that any wear and tear are addressed promptly

• Responsible for and own the lounge operational SOPs and Service Protocol

• Oversee the completion and rectification of the lounge defects list

• Responsible for all matters within the property to ensure a smooth running of the operations and upkeep of the property.

• Relief coverage as receptionist

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

EA Reg. ID: R22109658 (Teng Yong Yao)

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No: 01C4394

DAEBAK KOREA PTE. LTD.

Job Description

Job Summary

Oversee and manage daily restaurant operations, lead and train staff, maintain service and hygiene standards, handle customer feedback, control inventory, and support sales and budget management to ensure efficient and compliant food and beverage service.

Responsibilities

• Manage daily front-of-house and back-of-house restaurant operations to deliver smooth and efficient service
• Lead, train, and schedule shift rosters for service and kitchen staff to optimize team performance and coverage
• Maintain high standards of customer service, food quality, and hygiene in compliance with Singapore Food Agency (SFA) regulations
• Respond promptly and professionally to customer feedback and enquiries to resolve service issues
• Monitor inventory levels, order supplies, and control stock to minimize wastage and ensure availability
• Assist in managing daily sales targets, prepare profit and loss (P&L) reports, and support operational budget oversight
• Ensure strict adherence to Singapore safety, health, and sanitation guidelines to maintain a safe environment for staff and customers

Preferred competencies and qualifications

• Minimum 2 to 3 years of experience in restaurant or supervisory roles within the food and beverage industry
• Ability to work effectively in a fast-paced environment and manage peak operational hours
• Willingness to work shifts, weekends, and public holidays

RE&S Enterprises Pte Ltd

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

Job Description

When you go to our website you will arrive on our search page. Please select LOCATION, CATEGORY then JOB to find the job you are looking for.

He Xi Enterprise Pte Ltd

Job Description

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT (Far East Square)
6 days workweek (9 hours +1 hour break)

Have AM shift but must be able to accept PM shift (Claim transport home)
Must be able to accept lively environment

Staff meal provided!

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate outlet operations, including service delivery, and guest experience to ensure seamless daily functioning

• Train, motivate, and develop service team to meet and exceed performance targets and foster a collaborative work environment

• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability

• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity

• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty

• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement

• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement

• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred

• Minimum 5 years of restaurant management experience in the F&B industry preferred

• Demonstrated leadership skills managing multicultural teams preferred

• Proven customer service orientation and problem-solving abilities preferred

• Financial acumen with experience in P&L management and cost control preferred

• Knowledge of Singapore F&B regulations and licensing requirements preferred

• Flexibility to work varied hours including weekends and public holidays preferred

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

Looking to build a career in marketing where your ideas, communication skills and performance make a real impact?

At Next-Level Vibes, we are looking for driven individuals who are ready to represent established brands, connect with customers and grow into leadership. Through hands-on marketing campaigns, coaching and team development, you will gain practical experience while building the confidence and skills to lead.

• Lead and motivate a sales team to consistently achieve and exceed performance targets.
• Coach and mentor team members through regular training, feedback, and performance reviews.
• Execute face-to-face sales and marketing campaigns on behalf of established clients.
• Recruit, develop, and retain talented individuals to support team growth.
• Monitor team performance, identify opportunities for improvement, and implement effective action plans.
• Foster a positive, high-performance culture built on accountability, collaboration, and continuous learning.

Leadership Development
Structured coaching and mentorship to strengthen your leadership, communication, and business management skills.

Career Progression
Clear advancement opportunities based on performance, initiative, and leadership ability.

Regional Travel Opportunities
Attend networking events, business conferences, and regional projects to broaden your experience.

Collaborative Team Culture
Work alongside ambitious individuals in an environment that values growth, teamwork, and excellence.

• Strong leadership potential with the ability to motivate and influence others.
• Excellent communication and interpersonal skills.
• A proactive, coachable mindset with a willingness to continuously learn.
• Goal-oriented and driven to achieve both individual and team success.
• Previous experience in sales or team leadership is advantageous but not essential, as comprehensive training is provided.

This is more than a leadership position—it's an opportunity to develop people, drive meaningful results, and accelerate your own career growth.

If you're ready to lead by example and grow with a high-performing team, we'd love to hear from you. Apply today.

THAI VILLAGE RESTAURANT PTE. LTD.

Job Description

Key responsibilities

• Manage and oversee daily restaurant operations and ensure compliance to operations standards and procedures

• Plan and control manning to meet business needs

• Develop the team through training, coaching and mentoring with constant interactions

• Identify areas for improvement in service and food and beverage quality by reviewing service quality audit reports and formulate action plans

• Handle customers' requests and feedbacks

• Liaise with Chef to ensure a consistently good standard of food quality

• Drive sales and revenue growth

• Develop and maintain strong customer relationships

• Execute marketing and promotional initiatives

• Achieve business and financial targets

About you

• Minimum 8 years of working experience in Food & Beverage Service, ideally in upscale dining establishments, fine-dining restaurants, or 4-star/5-star Chinese restaurants

• Proven experience in restaurant operations, driving sales and revenue growth, developing and maintaining strong customer relationships, executing marketing and promotional initiatives, and consistently achieving business and financial targets

• Drive consistent service, process improvement and a passion for providing excellent service

• Competent in English and Chinese

• Good written and conversational Chinese is required as there is a need to comprehend menu in Chinese, communicate with Chinese speaking customers, business partners and associates

• Team player with strong inter-personal skills

• Experience in Premium Restaurant is an added advantage

Carlton Hotel (Singapore) Pte Ltd

Carlton Hotel Singapore is an upscale business hotel that offers its guests the best of Singapore. Combining international standards with exceptional service and local charm, Carlton Hotel offers 940 elegantly designed spacious rooms and is strategically located in the heart of Singapore. Comprehensive range of facilities and services include two club lounges, four F&B outlets including the award-winning Wah Lok Cantonese Restaurant, a gym and pool as well as 13 versatile functions rooms to create a seamless and enjoyable stay for each individual.

Job Description

JOB RESPONSIBILITIES:

1. Plans for special events and liaises with Marcom to provide input on marketing, including social media and other forms of publicity

2. Coordinates with Culinary, Catering Sales and other F&B Service Teams to ensure maximum productivity for the Bar

3. Selects and purchases liquor and other supplies in order to creates drinks & food menus across all F&B outlets which include Café Mosaic, Wah Lok, IRD, Banquet, Club Lounge & Tux Bar

4. Reviews menu pricing based on market tread and cost factors

5. Maintains inventory & ensures Bar is well stocked and clean

6. Monitors beverage and food costs; ensures meeting budget and produces positive P&L

7. Responsible for Bar’s cleanliness and equipment in good working condition

8. Works with HR for all staff hires, training, promotion, grievance and disciplinary action.

9. Schedules staff /team duty roster and complies with hotel grooming standard and aligns with hotel core values

10. Responds to guest’s feedback promptly and seeks remedy action immediately

11. Initiates and maintains guests and vendors relationship

12. Reviews and updates Bar’s P&P regularly

13. To create at least 1 event per quarter by partnering with Suppliers for promotional awareness

14. To develop with the team monthly Cocktail promotions (Cocktail of the month)

15. To create at least 5 beverage promotions per year across Café Mosaic, Wah Lok & Tux Bar

16. To show an increase in year on year Beverage Revenue across Café Mosaic, Wah Lok & Tux Bar

17. Responsible to curate Wah Lok Wine Listing as and when required to help reduce cost and improve selection and in turn overall revenues

EDUCATION AND WORK EXPERIENCE

• Diploma in F&B/Hospitality Management or equivalent qualification

• Minimum 3 years of similar experience in the hotel or free-standing restaurant and bar

• Accustomed to and comfortable with media exposure

• Ability to work independently and with minimal supervision

• Highly organized with strong analytic and communication skills

• Oral and written fluency in English and an additional language

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

About the role

To oversee the daily business operations, staff performance, customer service, and profitability of the business at an outdoor eatery operating mostly in the evenings, located at Central.

Key responsibilities

• Ensure excellent quality of food and service

• Achieve monthly sales targets

• Recruitment, training and supervision of staff

• Source and liaise with tenants and suppliers

• Ensure security and maintenance of company stocks and equipment

About you

• Relevant F&B experience of minimum 3 years

• Able to perform shift hours

• Independent and pro-active

• Able to perform with minimum supervision

• Good communication and people skills

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for an experienced and driven Restaurant Manager to oversee the daily operations of our Chinese restaurant.

The successful candidate will be responsible for leading the restaurant team, maintaining service standards, managing daily operations and ensuring an excellent customer experience.

Key Responsibilities

• Oversee the overall daily operation of the restaurant.
• Lead, manage and motivate the front-of-house team.
• Manage staff deployment and daily work schedules.
• Ensure high standards of customer service.
• Monitor restaurant service quality and operational standards.
• Handle customer feedback and resolve operational issues professionally.
• Monitor sales performance and support the achievement of business targets.
• Assist with cost control and minimise operational wastage.
• Monitor inventory and coordinate with the kitchen team.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Train and develop restaurant staff.
• Conduct team briefings and communicate operational updates.
• Work closely with the kitchen team to ensure smooth service.
• Support promotional activities and restaurant initiatives.
• Prepare operational reports and provide feedback to management.
• Carry out other duties assigned by senior management.

Job Requirements

• Relevant experience in restaurant management or F&B operations.
• Chinese restaurant experience is an advantage.
• Strong leadership and people-management skills.
• Good understanding of restaurant operations and service standards.
• Strong customer service and problem-solving skills.
• Good knowledge of staff scheduling and manpower management.
• Understanding of restaurant cost control and inventory management.
• Strong communication and interpersonal skills.
• Able to work in a fast-paced and high-volume restaurant environment.
• Willing to work shifts, weekends and public holidays where required.

Makansutra Gluttons Bay Pte Ltd

Makansutra is a company with interests in the propagation of comfort heritage food culture of the world. Founded by entrepreneur-photojournalist, KF Seetoh and headquartered in Singapore, it endeavour to share and celebrate all aspects of culinary kingdom through our Makansutra. It’s business, academic and community interest includes World Street Food Congress, consultancy, specialised culinary event and tours, publications, eateries, online content and TV shows.

Job Description

Company Overview

Makansutra is a Singapore-based company passionate about Asian food culture. Founded by entrepreneur-photojournalist KF Seetoh, it shares culinary heritage through food guides, eateries, events, TV shows, and consultancy services.

Job Summary

Oversee daily business operations to drive staff performance, customer satisfaction, and profitability while managing resources and achieving sales targets.

Responsibilities

• Manage daily business operations to ensure smooth workflow and operational efficiency
• Monitor and improve staff performance through training, and supervision to maintain high service standards
• Ensure excellent food quality and customer service
• To manage monthly sales targets and drive business growth
• Source and maintain effective relationships with tenants and suppliers to secure quality products and services
• Oversee security and maintenance of company stocks and equipment to safeguard assets and ensure operational readiness

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

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

• Provides the vision and direction to lead the team towards the company’s goals and outcomes.
• Lead, train, and develop a high-performing team, ensuring efficient talent acquisition, onboarding, continuous in-department training and providing feedback and development opportunities.
• Maintain a positive work culture, fostering teamwork, flexibility, and open communication.
• Provides solutions and alternatives to operational challenges for the team.
• Ensure adherence to hotel policies, safety procedures, and operational standards.
• Effectively manage departmental operations, delegating tasks effectively and ensuring smooth service execution.
• Handle guest complaints and conflicts with diplomacy, ensuring excellent customer service.

• Stay ahead of F&B trends, collaborating on menu changes and promotional events for both Front of the House and Heart of the House operations.
• Implement creative solutions to enhance service quality and guest satisfaction.
• Maintain technical knowledge in food and beverage operations, ensuring high standards.
• Regularly review and improve service standards, addressing guest feedback proactively.
• Work closely with other departments (ie. Engineering, Housekeeping, Front Office, etc) for seamless operations.

• Identify and act on revenue maximizing opportunities, fostering a “everyone sells” culture.
• Use key financial metrics to track performance, control costs, and maximize revenue.
• Forecast revenue and expenses, analyzing variances to make informed business decisions.
• Ensure compliance with cost-control measures without compromising service quality.
• Optimize staffing levels and resource allocation to meet business demands efficiently.

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

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

In addition, this role requires the following minimum qualifications:

• Proven experience in a senior Food & Beverage leadership role.
• Strong operational knowledge across restaurant, bar, banquet, and in-room dining services.
• Excellent leadership, communication, and problem-solving skills.
• Financial acumen with experience in budgeting and forecasting.
• Creative mindset with a passion for innovation and guest engagement.
• Bachelor’s degree or diploma in Hospitality, Food Service Management, or related field preferred.
• Flexibility to work across shifts, weekends, and holidays.

Martino Agency

Job Description

We’re looking for a dedicated and proactive Foodand Beverage Manager to support the overall management of our culinary anddining operations.

Responsibilities

·       Assist in the planning, coordination, and execution of food and beverageactivities

·       Support the management and development of the culinary and service teams

·       Contribute to menu planning, food preparation, and presentation tomaintain quality standards

·       Collaborate with suppliers, assist in negotiating contracts, and manageprocurement of ingredients and supplies

·       Assist in monitoring inventory levels, minimizing waste, and optimizingstock control

·       Ensure compliance with health and safety regulations and maintain aclean and sanitary dining environment

·       Participate in analyzing sales and customer feedback to identify trendsand areas for improvement

·       Assist in administrative tasks, including budgeting, forecasting, andfinancial reporting

Qualifications

·       Proven experience in a related role in the food andbeverage industry

·       Strong organizational and multitasking skills

·       Excellent communication and interpersonal skills

·       Basic knowledge of culinary techniques, flavors,and food safety standards

·       Proficiency in using point-of-sale systems andother relevant technology

·       Ability to work collaboratively in a fast-pacedenvironment

Libre

Job Description

Job Description

• Oversee daily operations of allfood and beverage quality, portion control, and presentation. Coordinate foodand beverage service for special events and functions.
• Hire, train, schedule, andsupervise kitchen and service staff. Conduct performance evaluations andprovide ongoing feedback. Foster a positive work environment and resolve staffconflicts.
• Prepare and manage departmentbudgets. Monitor and control costs, including labor, food, and beverageexpenses. Track sales, manage inventory, and order supplies efficiently.
• Ensure high levels of customersatisfaction through quality service. Address guest complaints and resolveissues promptly and professionally. Gather customer feedback and implementimprovements.
• Enforce health, hygiene, andsafety regulations in all F&B areas. Maintain licenses and certificationsrelated to foodservice. Conduct regular inspections and implement correctiveactions.
• Collaborate with chefs andmarketing teams to design and update menus. Analyze market trends and customerpreferences to improve offerings. Develop promotions or special events toincrease revenue.
• Maintain records of sales,expenses, inventory, and staff schedules. Report to general management onperformance and goals. Ensure proper documentation for audits and inspections.
  

Requirements

• Strong leadership and people skills with the ability to manage a young, diverse team
• Excellent communication and customer service instincts
• Comfortable working late nights, weekends, and during events
• Familiarwith Greek Food and culture
• Prior experience in nightlife or high-volume restaurants preferred

CLOUD EXPO ASIA PTE. LTD.

Job Description

WHO WE ARE:

CloserStill Media run over 80 market leading business exhibitions in the learning, healthcare, technology, and veterinary sectors, with events in Asia, UK, Europe and USA.

Our portfolio includes some of the fastest growing, and often award-winning events including the Singapore Vet Show, Cloud Expo Asia, Data Centre World, eCommerce Expo, Learning Technologies and DevLearn.

We are the envy of the events sector with over 60 major industry awards including The Sunday Times Top 100 Best Companies to work for three years in a row in 2018, 2019 and 2020!

We have exciting growth plans over the next two to three years and are looking for ambitious and motivated people to join our award-winning teams.

WHO WE ARE LOOKING FOR:

CloserStill Media (CSM) is looking for an experienced Event Director to launch and scale a new technology show in Japan, building the event – and the team behind it – from the ground up. If you are energised by the challenge of establishing a brand-new market, enjoy owning a P&L end-to-end and want the opportunity to shape an event's future as the face of the brand in Japan, this is the role for you.

You will bring a proven track record as an Event Director or Senior Event Manager, ideally with experience launching a new market or inaugural event in Japan or the wider APAC region. You are commercially astute, comfortable setting and delivering against budgets, sales targets and P&L responsibility and confident building strategy across brand, marketing, operations and sales.

THE ROLE:

Develop and deliver effective strategies for the event program, budget, resources and team under the direction of the Commercial Director, ensuring scalable and sustainable growth. Collaborate with internal departments, external partners as well as vendors to ensure smooth planning and execution. Manage budgets against target margins to maximise return on investment, while supporting senior management with wider business priorities as required.

Brands

• Through research, analysis, developing relationships and market intelligence, to implement strategies and initiatives to ensure the on-going growth and sustainability of the event – writing a business plan for the event (updated annually)

• Produce coherent brand strategy for the event to maintain and increase relevance to target markets, meeting key-stakeholder expectations

• Ensure that marketing strategy is aligned with the event’s commercial objectives

• Configure a strategic event floor plan in conjunction with the operations team – designed to meet the budget target and optimise the visitors experience and ensure constant and consistent visitor stand traffic for exhibitors

• Identify and implement (where possible and appropriate) additional inventory items, revenue streams and brand extension opportunities

• Monitor and report competitor activity, taking actions where necessary

• Understand event’s market trends and develop event around it

Financial

• Work alongside senior management in setting annual P&L, with accountability for meeting and exceeding budgeted gross and net profit contribution of the event

• Ensure that the PO process is adhered to and any anomalies in the monthly management accounts are spotted early and acted upon

• Monitor (and support where necessary) credit control’s collection of funds, ensuring all payments are received according to agreed schedules

• Provide a monthly report and forecast on show revenues, contribution, manpower and actions that are being taken for the shows to achieve budget
  

General Management

• Day-to-day management of the event team

• Build the Data Centre World Japan (DCWJ) team from the ground up, including recruiting, onboarding and managing staff, as well as collaborating with partners and sales agents ahead of the show’s launch.

• Set clear goals and objectives for all reporting staff

• Set, monitor and evaluate performance targets (with the aid of CRM applications)

• Create, monitor and evaluate individual bonus plans for the show team

• Complete annual and mid-term staff appraisals as necessary

• Assess, develop and coach all reporting staff (including identifying bespoke training needs of individuals where necessary)

• Motivate the team and foster a high-performance culture

• Coach and develop the team in all aspects of their roles, creating transition map to expanded roles and promotion where appropriate

• Interdepartmental – manage relationships with supporting departments, ensuring they are aligned to the event’s business objectives and commercial goals

Operations

• Work with the Head of Operations to develop an operational strategy that meets/comes in under budget while ensuring high levels of exhibitor and delegate experiences and production values are maintained

• Ensure the operational plan is being delivered in an efficient and timely manner

Marketing

• Develop campaign strategy with Head of Marketing / marketing team to meet overall visitor numbers (with the right demographics), feature content, visitor and acquisition costs

• Personally manage all key industry partnerships in conjunction with Head of Marketing / marketing team

• Develop an exhibitor campaign strategy including vertical and horizontal activity

• Appoint contractors/suppliers/agencies with the Head of Marketing / marketing team as required

• Conduct press/TV and radio interviews as necessary

Relationships

• Foster positive and professional relationships with key suppliers, associations, media and commercial partners

Sales

• Manage Event Managers and other sales staff within the show

• Develop and manage commercial partnerships aligning with commercial strategy

• Lead by example – achieve personal sales targets

• Develop a campaign strategy with the sales team that meets and exceeds targets including overall numbers of exhibitors, exhibitor mix, stand sales, sponsorship inventory, yield and sponsorship revenues

• Ensure the sales plan is being delivered on target and budget, managing activity targets (outbound call volumes and face-to-face meetings) when necessary

• Support the sales team in developing new revenues streams, including creative and complex deals

• Visit and canvas at competitor and industry events and develop a systematic understanding of and monitoring of competitors

• Plan, manage and execute the rebooking process

• Support the sales team frequently on prospecting calls and meetings to identify areas for improvement and enhanced sales performance

• Work with Marketing on developing and managing the prospect database to ensure it is constantly updated and is fit for purpose falling in line with the companies CRM policy.

• Ensure consistent high-quality conduct in all prospect, exhibitor and partner communications, ensuring the upholding of the business and brand’s reputation

ABOUT YOU:

• Previous experience as an Event Director or Senior Event Manager. Experience launching a new market or inaugural event, ideally in Japan or the wider APAC region, is highly advantageous.

• Experience managing large scale trade shows.

• Collaborative mindset and a team player are a must.

• Passionate, driven, energetic and enthusiastic.

• High personal standards and values.

• A track record of achievement and over-achievement.

• A proven ability to hit and exceed sales targets.

• Proficient IT skills including Salesforce CRM.

• Fluent in Japanese, with the ability to read, write and pitch confidently to Japanese clients, partners and government stakeholders.

• Strong understanding of Japanese business culture, etiquette and negotiation nuances.

DIVERSITY AND INCLUSION:

CloserStill Media embrace diversity in all its forms and are committed to continuing to develop a diverse and inclusive environment that encourages collaboration and innovation.

We are an equal opportunity employer. All applicants will be considered for employment based on merit without attention to age, ethnicity, religion or beliefs, sexual orientation, gender identity, family or parental status or disability status.

MOC RESTAURANTS PTE LTD

Job Description

About the role

Ministry of Crab Singapore is seeking a dedicated and experienced Restaurant Manager to lead our team. Located in the heart of Dempsey Hill, our restaurant is renowned for its signature seafood dishes and vibrant atmosphere, and is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022.

Key responsibilities

• Champion and uphold Ministry of Crab's service standards, ensuring consistent delivery of a premium guest experience through regular service observations, coaching, and structured staff training sessions where required
• Act as the primary local liaison for marketing execution, coordinating and supporting the implementation of campaigns, promotions and guest engagement initiatives in Singapore as directed by the Global HQ, while ensuring smooth operational execution and alignment with brand standards
• Lead and motivate a team of front-of-house staff to deliver outstanding customer service
• Oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and inventory management
• Analyze sales data and member feedback to identify opportunities for improvement
• Foster a positive and inclusive work environment that promotes teamwork and professional development
• Ensure that customers receive outstanding service and have a memorable dining experience
• Monitor and maintain high standards of cleanliness, hygiene, and safety throughout the restaurant
• Greet guests and address any concerns or complaints promptly and professionally

About you

• 3 years of prior experience in management and wine service, preferably in upscale dining settings
• Strong hospitality and leadership skills, coupled with in-depth wine knowledge and passion for customer satisfaction
• Strong leadership and team management skills
• Excellent customer service and communication skills
• Ability to handle high-pressure situations and resolve conflicts effectively
• Proficiency in reservation and point-of-sale systems
• Detail-oriented with a strong focus on quality and efficiency
• Availability to work evenings, weekends, and holidays as required

About us

Founded in 2011, Ministry of Crab Singapore is an extension of the internationally acclaimed Ministry of Crab Colombo, ranked among Asia's 50 Best Restaurants 2015–2022. At Ministry of Crab, we pride ourselves on delivering an exceptional dining experience centered around the finest quality crab.

Surrey Hills Holdings Pte Ltd

Job Description

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

Job Description 💃

• Oversee all operation needs of outlet .
• Provides support to Operations Manager & District Managers, establishing and accomplishing business objectives.
• Leadership to ensure factors / standards / brand identity is achieved. Interact and engage with restaurant guests and maintains high quality service standards.
• Accomplishes objectives by following plans & budgets.
• Motivate team members and maintain a high level of team spirit (or team cohesiveness).
• Handle guest complaints effectively and professionally.
• Consistently looking to increase satisfaction levels from a Colleague, Guest and Owner perspective.
• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.

Requirements

• Proven experience in restaurant management, with a strong understanding of F&B operations.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team.
• Strong customer service orientation and problem-solving abilities.

EAGLE MANPOWER RECRUITMENT PTE. LTD.

Job Description

Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Andaz Singapore

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

Job Description

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

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

Come join us to express your Andaz as the Hotel’s Assistant Manager – Outlet (Cantonese Restaurant) if the following describes you.

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

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.

• Great knowledge in restaurant management

• Well-versed in operational standards, managing manpower cost & driving financial goals

• Comprehensive knowledge of business needs and productivity requirements

• Strong communication and leadership skills

• Excellent administrative, customer service and interpersonal skills

• A can-do attitude

Private Advertiser

Job Description

About the role

Lead the development and execution of RYOKO's cocktail and beverage programme, owning the creation of signature beverages and coffee cocktail concepts. You will demonstrate strong technical knowledge in cocktail preparation, spirits, and beverage techniques while ensuring consistency in quality, presentation, and service standards. This role combines beverage innovation, guest experience, and team leadership within a premium hospitality environment.

Key responsibilities

• Lead the development and execution of RYOKO's cocktail and beverage programme

• Create and maintain beverage recipes, preparation standards, and quality control processes

• Own the development of RYOKO's coffee cocktail programme and signature beverages

• Lead R&D for cocktail concepts that integrate coffee, spirits, and complementary flavours

• Develop seasonal offerings and beverage experiences aligned with RYOKO's positioning

• Deliver an elevated hospitality experience through personalised guest engagement

• Share knowledge and stories behind spirits, ingredients, and beverage creations

• Train and mentor beverage team members to uphold RYOKO's service and quality standards

• Develop beverage SOPs, training materials, and service guidelines

• Support bar operations, workflow improvement, and operational efficiency

About you

• Minimum 5 years of experience in bartending, mixology, premium bars, or hospitality environments

• Strong knowledge of cocktail techniques, spirits, and beverage craftsmanship

• Proven experience in cocktail development, menu creation, or beverage R&D

• Passion for creating unique beverage experiences and storytelling through drinks

• Able to communicate confidently in English and engage guests professionally

• Strong understanding of service standards within premium hospitality environments

• Experience in team leadership, training, or beverage programme management is preferred

• Experience working with coffee-based beverages is an added advantage

Marina Bay Sands Pte Ltd

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

Job Description

Guilin Garden Restaurant Pte. Ltd.

Job Description

Job description (Assistant F&B manager)

Responsibilities

1. Operational Support

• Assisting with opening and closing the stall, ensuring readiness for operations.
• Helping manage inventory, restocking supplies, and placing orders when needed.
• Overseeing food preparation or product arrangement to meet quality standards.
• Ensuring the stall remains clean and organized throughout the day.

2. Staff Assistance

• Supporting the Stall Manager in supervising and coordinating staff activities.
• Acting as the point of contact for team members in the manager’s absence.
• Training new staff in operational procedures and customer service.

3. Customer Service

• Interacting with customers, addressing inquiries, and resolving minor complaints.
• Ensuring customer satisfaction by maintaining service quality and efficiency.
• Promoting new products or specials to customers.

4. Financial Assistance

• Assisting in handling cash, digital payments, and daily sales transactions.
• Supporting the preparation of sales reports or financial documentation.
• Ensuring accurate billing and smooth payment processing.

5. Compliance and Safety

• Monitoring hygiene and safety standards to meet regulatory requirements.
• Assisting with routine checks to ensure cleanliness and food/product safety.
• Reporting any compliance or safety concerns to the Stall Manager.

6. Marketing and Promotion

• Helping implements promotional strategies and events to attract customers.
• Maintaining the visual appeal of the stall (e.g., displays, signage).
• Collecting feedback from customers to improve services or products.

7. Problem-Solving

• Addressing minor operational issues, such as equipment malfunctions or shortages.
• Managing staff or customer conflicts in the absence of the Stall Manager.
• Offering suggestions to improve workflow or efficiency.

Key Traits of a Successful Assistant Stall Manager:

• Team Player: Works collaboratively with the manager and staff.
• Proactive: Takes initiative to address issues before they escalate.
• Customer-Oriented: Focused on delivering excellent service.
• Dependable: Reliable and capable of handling responsibilities in the manager’s absence.
• Adaptable: Able to respond effectively to changing situations

Marriott International

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

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

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

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

In addition, this role requires the following minimum qualifications:

• Proven experience in a senior Food & Beverage leadership role.
• Strong operational knowledge across restaurant, bar, banquet, and in-room dining services.
• Excellent leadership, communication, and problem-solving skills.
• Financial acumen with experience in budgeting and forecasting.
• Creative mindset with a passion for innovation and guest engagement.
• Bachelor’s degree or diploma in Hospitality, Food Service Management, or related field preferred.
• Flexibility to work across shifts, weekends, and holidays.

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

Talent Management 

• Provides the vision and direction to lead the team towards the company’s goals and outcomes. 
• Lead, train, and develop a high-performing team, ensuring efficient talent acquisition, onboarding, continuous in-department training and providing feedback and development opportunities.
• Maintain a positive work culture, fostering teamwork, flexibility, and open communication.
• Provides solutions and alternatives to operational challenges for the team. 
• Ensure adherence to hotel policies, safety procedures, and operational standards.
• Effectively manage departmental operations, delegating tasks effectively and ensuring smooth service execution.
• Handle guest complaints and conflicts with diplomacy, ensuring excellent customer service.

Product Innovation

• Stay ahead of F&B trends, collaborating on menu changes and promotional events for both Front of the House and Heart of the House operations. 
• Implement creative solutions to enhance service quality and guest satisfaction.
• Maintain technical knowledge in food and beverage operations, ensuring high standards.
• Regularly review and improve service standards, addressing guest feedback proactively.
• Work closely with other departments (ie. Engineering, Housekeeping, Front Office, etc) for seamless operations.

Revenue Maximizing 

• Identify and act on revenue maximizing opportunities, fostering a “everyone sells” culture.
• Use key financial metrics to track performance, control costs, and maximize revenue.
• Forecast revenue and expenses, analyzing variances to make informed business decisions.
• Ensure compliance with cost-control measures without compromising service quality.
• Optimize staffing levels and resource allocation to meet business demands efficiently.

A&W® Restaurants

A&W® Restaurants was founded by Roy Allen who opened his first Root Beer stand in California in 1919. In 1922, Roy Allen partnered with Frank Wright giving the Root Beer the famous A&W® name. Today, we have grown to more than 900 restaurants worldwide.

Job Description

Job Responsibilities:

• Co-manage the restaurant with Restaurant Manager

• Handle operations duties in FOH (hospitality) and BOH (kitchen)

• Coach and Mentor the team

• Manpower & Payroll Analysis

• Staff Training

• Forecasting & Marketing Plan

• Staffing/Planning work schedule

• Supervise Housekeeping & Inventory

Job Requirements:

• Only Singaporeans/PR need to apply

• Able to commerce work immediately or within short notice

• Priority for relevant work experiences in similar capacity under quick casual restaurant/environment

• Ability to work under pressure in a multitask environment

• Posses valid food safety certification

Job Opportunities and Benefits:

• Potential career development/progression

• Opportunity to participate in opening new restaurants

• Staff training engagement

• Staff benefits such staff meal, uniforms, statutory leaves

• Yearly salary review, performance bonus and quarterly incentives

• Festive gifts for family members

• Food Vouchers, Travel Vouchers

REVUP PROSERVICES PTE. LTD.

Job Description

Day: Monday - Saturday
4pm - 2am ( 6 - 5.5days, Subjected to schedule)

Duties:

• Greet customers warmly and provide excellent service at the bar area.

• Take and process drink and food orders accurately and promptly.

• Prepare and serve alcoholic and non-alcoholic beverages in line with company standards.

• Maintain cleanliness and organization of the bar, tables, and service areas.

• Monitor customer behavior to ensure a safe and enjoyable environment.

• Restock bar inventory, including glasses, garnishes, and supplies.

• Support bartenders and other team members to ensure smooth bar operations.

• Comply with all food safety, hygiene, and liquor regulations.

Requirement:

• Previous experience in F&B or hospitality is preferred (training provided for entry-level).

• Strong communication and customer service skills.

• Ability to work in a fast-paced environment with attention to detail.

• Positive attitude, teamwork spirit, and willingness to learn.

• Flexible to work on weekends, evenings, and public holidays.

Interested applicants please Click to apply

Toh Jun Xian
Senior Consultant
R1879771
Revup Proservices Pte Ltd
EA.24C2366

More Yogurt

Job Description

Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

E-Cruit Team Pte Ltd

E-Cruit Team is a recruitment and staffing provider supporting clients across a wide range of industries.

Job Description

Job Responsibilities

• Manage the daily operations of the restaurant and ensure smooth service

• Lead and supervise the service and kitchen teams

• Prepare staff schedules and manage manpower

• Ensure high standards of customer service, food quality, cleanliness, and hygiene

• Handle customer feedback and resolve issues promptly

• Monitor inventory, place stock orders, and control operating costs

• Train and guide staff on SOPs and service standards

• Prepare sales reports and support business performance

• Ad-hoc duties as assigned

Requirements

• Minimum 2 years of experience of restaurant management experience

• Location: Orchard

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

• Working Days: 5.5/6 days (On shift, total 39-44 working hours per week)

• Salary: Up to $4800

How to apply:

Interested applicants kindly state your expected salary, last drawn salary and starting date.

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

Log on to www.e-cruitteam.com.sg for more job opportunities!

EA Personnel: Wong Lin Lin

EA Reg ID: R1659675

EA Licence No.:19C9603

High Note Hospitality Group Pte. Ltd.

Job Description

About Us

1910 Bistro is a new restaurant by High Note Hospitality Group, set within the historic E. J. H. Corner House in the Singapore Botanic Gardens.

We are creating a bistro that feels warm, generous and transportative, combining the ease of a great neighbourhood restaurant with thoughtful, old-school hospitality. The bar will be an important part of that experience, with a drinks program designed to have as much personality and sense of place as the restaurant itself.

A unique part of the role is our close relationship with Distillius, a Singapore craft distillery making spirits, aperitifs and liqueurs using equatorial ingredients and classic techniques. The Bar Manager will have the opportunity to work directly with the distillery team on drinks development, experimentation and products created with the restaurant in mind.

We are looking for a Bar Manager to help bring that program to life.

What We’re Looking For

You are a bartender at heart, but also a leader.

You understand that a great bar is about more than cocktails. It is about pace, atmosphere, consistency, commercial awareness and making people feel looked after.

You know your classics, but you are curious too. You are excited by ingredients, technique and the opportunity to work more closely with how spirits and liqueurs are actually made, not simply what comes out of a bottle.

You are equally comfortable developing a cocktail, training a junior bartender, managing stock, speaking with suppliers or stepping onto the floor when the restaurant needs another pair of hands.

Most importantly, you care about hospitality.

Role & Responsibilities

• Lead the day-to-day operation of the bar and its team

• Deliver a consistently warm, polished and efficient bar experience

• Develop and evolve the cocktail and beverage program with the restaurant leadership team

• Collaborate with the Distillius distillery team on new drinks, ingredients and bespoke product development

• Explore creative ways to showcase Singapore and equatorial ingredients through the beverage program

• Maintain strong knowledge of spirits, cocktails, wine, beer and non-alcoholic drinks

• Train, mentor and develop bartenders and other team members

• Establish clear recipes, specifications, preparation systems and service standards

• Manage stock levels, ordering, inventory and beverage cost controls

• Build productive relationships with suppliers and brand partners

• Ensure mise en place, glassware, equipment and bar presentation are maintained to a high standard

• Work closely with the kitchen and floor teams so the bar supports the rhythm of the restaurant

• Monitor guest feedback and continually look for ways to improve the program

• Maintain responsible service, hygiene and operational standards

• Lead from the front during busy services and step in wherever the team needs support

What You Bring

• Previous experience as a Bar Manager, Assistant Bar Manager or senior bartender in a quality restaurant, hotel or cocktail bar

• Strong practical knowledge of classic cocktails, spirits and contemporary bar techniques

• A genuine interest in ingredients, distillation and drinks development

• An interest in wine and the broader beverage experience

• Experience with stock management, ordering and beverage cost control

• Confidence training and developing a bar team

• Strong organisation and attention to detail

• A calm, collaborative approach during busy services

• Commercial awareness alongside creativity

• Curiosity and a desire to keep learning

• A genuine love of hospitality and looking after people

What We Offer

• The opportunity to lead the bar program of a new restaurant in the Singapore Botanic Gardens

• A meaningful role in shaping the drinks, systems and culture from opening

• Direct access to a working Singapore craft distillery and its distilling team

• Opportunities to participate in drinks R&D, tastings and new product development with Distillius

• Creative freedom to explore local and equatorial ingredients within a serious beverage program

• Training and professional development within a growing independent hospitality group

• Opportunities for career progression as High Note Hospitality Group grows

• Staff benefits and team experiences

• A workplace where individuality, curiosity and ideas are encouraged

At High Note Hospitality Group, we believe the best hospitality comes from people who give a damn, have a heart and take pride in the details.

If you want to build a bar people return to not only for what is in the glass, but for how they feel when they are there, we would love to hear from you.

SAINT FRANCIS ENTERPRISE PTE. LTD.

Job Description

Company Overview

• Saint Francis Enterprise Pte Ltd operates four entities: True Blue Cuisine, a high-end Peranakan restaurant

Job Summary

Lead and coordinate restaurant service operations by managing a small team, optimizing systems, and collaborating with kitchen staff to ensure efficient service and supplier sourcing.

Responsibilities

• Lead and manage a small team of service staff to deliver high-quality customer service and operational efficiency
• Communicate effectively with team members and kitchen staff to ensure seamless service coordination
• Implement and enhance computer systems to improve restaurant service operations and data management
• Source and negotiate with suppliers to procure equipment and marketing materials, ensuring cost-effectiveness and quality
• Apply computer literacy skills to support daily operational tasks and system improvements

Preferred competencies and qualifications

• Ability to communicate in multiple languages to better serve diverse customer groups

SHIRLEY BEAUTY HOUSE

Job Description

Manage day-to-day operations and ensure a smooth workflow during opening, peak hours, and closing.

Enforce company Standard Operating Procedures (SOPs), branding, and service standards.

Handle cash handling procedures, daily shift reports, and point-of-sale (POS) systems.

Address and resolve operational or maintenance issues quickly

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• Ensure team briefings are carried out before each service period
• Implement and ensure that Food Safety and Hygiene standards are met at all times
• Ensure that all food is prepared according to quality, taste and hygiene guidelines established by the Company
• Train and develop the team to deliver the food to a high standard
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence
• Deal with any customer returns of food in a timely manner
• Check and sign for all deliveries
• Ensure that outlet is stocked with adequate levels of inventory
• Participate in monthly physical stock take of the Outlet, including but not limited to plates, bowls and crockery
• Control wastage
• Handle guests’ special requests and complaints
• Ensure that the Kitchen Assistants and Kitchen Crew are able to handle their duties properly and well groomed, properly attired and efficient.
• Ensure that the highest standard of cleanliness is maintained including the maintenance of furnishings and equipment and the proper set up of the Outlet and connected areas
• Assist your superior in Implementing and developing of training programs
• Perform miscellaneous job-related duties as assigned

White Restaurant

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

Job Description

Job Summary

We are seeking a dynamic and experienced Assistant Restaurant Manager to support the day-to-day operations of our expanding Chinese restaurant chain. The successful candidate will work closely with the Restaurant Manager and Operations Manager to ensure operational excellence, outstanding guest experience, effective team management, and achievement of sales and profitability targets.

1. Restaurant Operations

• Oversee daily FOH and BOH operations in accordance with company SOPs and service standards.
• Ensure smooth coordination between the service and kitchen teams, particularly during peak periods.
• Monitor service efficiency, food quality, table turnover, and overall restaurant performance.
• Ensure proper inventory management, ordering, stock control, and waste reduction.

2. Team Leadership & Development

• Supervise, coach, and motivate restaurant staff to achieve operational and service standards.
• Assist in recruitment, onboarding, training, and performance management.
• Prepare staff schedules to ensure adequate manpower coverage and operational efficiency.
• Conduct regular performance reviews and identify training and development needs.

3. Customer Service

• Maintain high standards of hospitality and customer service.
• Monitor customer feedback and take prompt action to address service issues.
• Handle customer complaints professionally and implement appropriate corrective actions.

4. Sales & Profitability

• Work with the Restaurant Manager and Operations Manager to achieve sales, productivity, and profitability targets.
• Monitor daily sales performance and identify opportunities to improve revenue.
• Control food, beverage, labour, and operating costs within budget.
• Analyse operational performance and provide timely feedback and recommendations.

5. Labour & Productivity Management

• Monitor manpower deployment and ensure labour costs are aligned with budget.
• Optimise staff productivity through effective scheduling and deployment.
• Identify opportunities to improve operational efficiency and reduce unnecessary costs.

6. Food Safety, Hygiene & Compliance

• Ensure compliance with all applicable food safety, hygiene, sanitation, workplace safety, and company requirements.
• Conduct regular operational and safety checks and promptly address any non-compliance or hazards.
• Ensure all staff adhere to food handling and hygiene standards.

7. Administration & Reporting

• Complete and submit all operational and administrative reports accurately and on time.
• Ensure proper documentation of attendance, payroll-related matters, inventory, expenses, and other operational records.
• Coordinate staff training schedules and ensure compliance with internal training requirements.
• Support marketing and promotional activities by implementing and monitoring in-store promotions.
• Carry out other duties and responsibilities as assigned by Management and supporting departments.

• Certificate/Diploma in Hospitality, Restaurant Management, F&B Management, or equivalent.
• Minimum 3 years of relevant restaurant/F&B management experience.
• Experience in Chinese restaurant operations will be an added advantage.
• Strong leadership and people management skills.
• Energetic, proactive, service-oriented, and a strong team player.
• Good communication, interpersonal, problem-solving, and analytical skills.
• Strong understanding of manpower planning, cost control, and restaurant operations.
• Able to work in a fast-paced environment, including weekends and public holidays.

NEXUS KITCHEN PRIVATE LIMITED

Job Description

Job Summary

Lead and manage daily food and beverage operations by designing menus, forecasting supplies, enforcing policies, and building vendor and customer relationships to drive business success and operational excellence.

Responsibilities

• Design and continuously improve delicious and attractive menus to enhance customer satisfaction
• Forecast, plan, source, and order food and beverage supplies to maintain optimal inventory levels
• Build and maintain positive relationships with food and beverage vendors to ensure quality and timely deliveries
• Manage daily food and beverage operations to ensure smooth service and compliance with standards
• Enforce adherence to food safety regulations to maintain a safe and hygienic environment
• Maintain positive customer relationships by processing complaints and responding effectively to customer needs
• Assist with marketing events to promote food and beverage offerings and increase customer engagement
• Create and enforce restaurant policies, set targets, and monitor KPIs to drive operational performance
• Hire, train, and manage food and beverage staff to build a competent and motivated team

Preferred competencies and qualifications

• Minimum of 4 years experience in the hospitality industry with a focus on food and beverage management
• Culinary or food service management degree may be advantageous
• In-depth knowledge of the food industry to inform decision-making and strategy
• Strong working knowledge of restaurant management software and related computer applications
• Ability to adhere to budgets and meet financial targets to ensure profitability
• Exceptional organizational, leadership, problem-solving, and communication skills to lead teams and resolve challenges
• Ability to forecast food and beverage needs accurately to optimize inventory and reduce waste
• Excellent customer service skills to enhance guest experience
• Strong delegation skills to effectively manage team responsibilities

Martino Agency

Job Description

We arelooking for a Restaurant Manager that can oversee hiring, training, andmanaging personnel, as well as controlling inventory ordering procedures tomaximize profit margins on each dish delivered. Most importantly your goal as aRestaurant Manager is to boost productivity, collaborate with the team to reachthe sales goal, guarantee client satisfaction, and adhere to business policies.

Responsibilities:

• Track and handle customer concerns, make sure they're satisfied, and provide effective follow-up so they can get feedback.
• Maintain inventory and conduct routine inspections of food and beverage preparation and presentation to increase sales.
• Uphold and guarantee adherence to the accepted standards for food quality.
• Ensure that labor expenses, guest relations, and local, state, and federal laws are adhered to.
• Assess performance and suggest a pay raise and incentives for everyone.
• Keep track of each employee's schedules, records, and reports.
• Create advertising materials, special strategies for promotions and merchandising, and make sure that local and corporate standards are followed.
• Ensure excellent shop display, hygienic practices in the kitchen, and sufficient sanitation.

Qualifications:

• Relevant restaurant experience
• Training in food safety
• Financial literacy
• Ability to handle a fast-paced work environment

Martino Agency

Job Description

We are looking for a Restaurant Manager to lead our business. You arerequired to deliver quality menu and motivate our staff to provide excellentcustomer service.

Responsibilities

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

Qualifications:

• Previous restaurant experience
• Management or supervisory experience
• Customer service skills
• Training in food safety
• Financial literacy
• Inventory control skills
• Knowledge of restaurant management software
• Ability to handle a fast-paced work environment

Martino Agency

Job Description

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Martino Agency

Job Description

We are looking for a Food Outlet Manager who is responsiblefor the profitability and performance of a food service outlet. Duties includeoverseeing daily operations, customer service, staff work schedules,cashiering, food supplies, maintenance and administrative operations.

Responsibilities:

• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process and manage training
• Contribute to innovation process within own scope of work in the business unit
• Facilitate compliance with legislative and regulatory requirements
• Foster service innovation
• Identify and establish internal and external stakeholder relationships
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies and procedures
• Manage food and beverage operations
• Manage site/outlet and equipment maintenance
• Manage the customer experience

Qualifications:

• Experience in the same industry is an advantage

• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, andsafety.

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

Our company is currently looking for an Assistant Bar Manager to join our team of passionate and talented individuals in operating an European Bar and Restaurant, at 30 Cosford Road.

The candidate will report to and work closely with the Operations Manager to develop and prepare innovative beverages. Our company treasures talents by offering good career enhancement.

Contemporary, Visionary, Suave - do join us, if you think you have what it takes!

Assistant Bar Manager

Requirements:

• Excellent knowledge of all beverage products.
• Exceptional customer service and excellent interpersonal skills.
• Passionate interest in all things beverage.
• Experienced in fast pace environment preferred
• At least 3 years experience in related field.
• Must be able to work 5.5 day shift work including weekends and public holidays.

Responsibilities:

• Assist in the preparation, creation and development of beverage menu.
• Create and prepare alcoholic and non-alcoholic beverages to help pair drinks with our food
• Ensure a smooth and efficient bar with exceptional hospitality and service to our customers.
• Follow company policies, procedures and service standards.
• Ensure safety and sanitation of the bar
• Daily stock ordering and monitoring
• Keep track of social media performance
• Carry out ad hoc duties as per management’s instruction.
• Contribute ideas and assist our marketing department with A&P